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Effects of Vacuum Precooling on Shelf Life of Pleurotus eryngii during PE Packaging Storage  

Beik, Kyung-Yean (Department of Food Processing, Food Industrial Technology,Catholic University of Daegu)
Lee, Ye-Kyung (Department of Food Processing, Food Industrial Technology,Catholic University of Daegu)
Kim, Jae-Won (Department of Food Processing, Food Industrial Technology,Catholic University of Daegu)
Park, In-Sik (Department of Packaging, Kyongbuk College of Science)
Kim, Soon-Dong (Department of Food Processing, Food Industrial Technology,Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.16, no.2, 2009 , pp. 166-171 More about this Journal
Abstract
The effects of vacuum precooling(VP) on the shelf-life of polyethylene film(PE) packaged King oyster mushrooms(Pleurotus eryngii) during storage at $-1^{\circ}C$ were investigated. VP was conducted below $0^{\circ}C$ in a $-1^{\circ}C$ cold chamber of 40 minutes, and mushrooms were stored for 30 days in batches of 1kg. The weight loss of the VP-treated mushroom was slightly lower than that of control. The $O_2$ concentrations of VP-treated mushroos, within 4 days of storage, were 2.44-14.50 %/kg-package/hr, thus higher than control values(2.01-8.19%/kg-package/hr). $CO_2$ generation of VP-treated mushrooms, again within 4 days of storage, was 0.47%/kg-package/hr, thus lower than that of controls(0.58%/kg-package/hr). The $CO_2/O_2$ ratio peaked on day 4 of storage in the control group, tbut no such peak was observed in VP-treated mushrooms. In the VP-treated fungi, lightness was higher, and redness and yellowness lower, than in controls, at all storage times.. In VP-treated mushrooms, strength, hardness and chewiness were significantly higher than in controls, but there were no significant differemces in springiness or cohesiveness. Softening and breakdown of under-cap wrinkles were observed in control mushrooms stored for 30 days, but occurred to a lesser extent in VP-treated fungi. Stipe reticulum tissue vessels in the 30 day-stored VP-treated mushrooms were relatively well-defined and clear, but were softer and diffuse in the control fungi. The results thus confirmed that VP after harvest enhanced mushroom shelf-life and PE packaging prolonged storage time. The data will have industrial applications.
Keywords
Pleurotus eryngii; vacuum pre-cooling; polyethylene film package; shelf-life;
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Times Cited By KSCI : 1  (Citation Analysis)
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