• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.72-80
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• 2007

The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from $110^{\circ}C$ for 2 hours, 1 hour or by the traditional method. Based on our testing and evaluations, the pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours or 1 hour had the highest preference and color ; Odor and overall preference increased with longer storage periods. Also, from the 21st day, the microbe levels in the traditional method Teriyaki seasoning measured less than those in 30 others. But, until storage 28th day, no microbes were detected in Teriyaki seasoning liquid from the high pressure-cooking condition. As a result, the high pressure-cooking condition was a simpler manufacturing process than the traditional method. The salinity of Teriyaki seasoning liquid from the high pressure-cooking condition was relatively lower than that from the traditional method. Therefore, the pine mushroom pickle prepared with Teriyaki seasoning under high pressure-cooking conditions will be considered for commercialization. The pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours was preferred the most, so this method is suitable for the Teriyaki seasoning.

• Journal of Korean Society of Forest Science
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• v.99 no.4
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• pp.479-486
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• 2010

We analyzed the relationships between the daily yield and quality of pine-mushroom to predict the annual production pattern and unit price of the mushroom with the records of pine-mushroom trade at Yeongdeok forestry cooperative's market for nine years (2000~2008). Although there were some exceptions due to extreme drought or extraordinary temperature, the production ratio of high quality (first and second grade) was more than 50% in early stage and decreased, while that of low quality (pileus opened and defected ones) showed increasing pattern after the production reached in peak. The ratio of high quality and that of low quality were reversed 1~9 days before the mushroom production reached the acme of daily yield, which allowed us to predict that the mushroom production would be decreased when the ratio of low quality overcomes that of high quality. The ratio of high quality preceded about 3~4 days prior to that of daily yield, and the mushroom yield showed significant correlations with the ratio of high quality mushroom prior to 3~4 days of the day with the coefficient larger than 0.5 (r=0.51 for 3 days and r=0.54 for 4 days). Thus, we concluded that the analysis of grade distribution of pine-mushroom at the market may provide a significant clue to predict production pattern of the mushroom. In addition, the price of high quality pine-mushroom showed clear negative correlations with the yield. Thus, the analysis may take a good role for the trading of pine-mushroom with providing information for predicting the price of pine-mushroom.

• The Korean Journal of Applied Statistics
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• v.13 no.2
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• pp.307-320
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• 2000

It has been studied to find relationships between pine-mushroom yield and climatic factors. Recently, Hyun-Park, Key-I! shin and Hyun-Joong Kim(1998) investigated relationships between pine-mushroom yield and climatic factors by autoregression model. In this paper, to improve the forecast we suggest the conditional autoregression model using probability of existing pine-mushroom production.

• Journal of Mushroom
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• v.16 no.4
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• pp.338-341
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• 2018

This study investigated the possibility of using pine tree sawdust in thinning-out tree as a substitute for poplar and douglas-fir tree sawdust in oyster mushroom cultivation. Mycelial growth was 10.8 cm in medium supplemented with 70% pine sawdust after 18 days of culture and 10.2 cm in control medium. Mycelial density showed high density with no significant difference between treatments. Fresh weight and diameter of fruiting bodies were slightly lower in medium supplemented with pine tree sawdust. The hardness of pine tree sawdust was slightly higher in the medium supplemented with 20% and 30% of pine tree sawdust. The L value showed a tendency to be higher in the pine added medium, but the a and b values d id not show any significant difference between the treatments. The yields of fruiting body were 157 g / 850 ml for the control and 170 g / 850 ml for the 40% added pine tree sawdust.

• The Korean Journal of Mycology
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• v.19 no.3
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• pp.203-213
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• 1991

From 1986 to 1990, the fifty-three sites (shiros) of the five places known as an areas of the pine-mushroom production in Kyoung Sang Do were visited, investigating the biology or ecology of pine-mushrooms. Physical or ecological characteristics of the areas producing pine-mush­rooms was similar to those reported in Japan, but not similar to in this regardings; The ages of pine trees, the understory plant flora of the places producing the pine-mushrooms and the soil types. The areas of pine-mushroom productions are divided to two typical areas, the inland and coastal areas. Ecological differences between two areas were found, The understory plant flora and different soil types. Three kinds of soil were, by the naked eyes, were found from our observa­tions of Kyoung Sang Do, but not based on soil analysis. The pine-mushrooms observed in Kyoung Sang Do were related to the root of the pine trees, but not confirmed to be ectomycorrhizally related to the pine trees. The mycelia isolated form the different places were compared with the degradation of phenolic compounds and culture methods, but were not clearly distinguished. The productions of pine-mushroom and several methods for the pine mushroom were suggested under four years' observations.

• Journal of Korean Society of Forest Science
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• v.84 no.4
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• pp.479-488
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• 1995

Relationships between pine-mushroom(Tricholoma matsutake) yield and important climatic factors for the yield(such as monthly precipitation, relative humidity, temperature, and radiation percentage) were examined to find out limiting factors for pine-mushroom production and to develop a method for overcoming the factors by analyzing the yield and climate data for 17 years collected from 18 main regions of pine-mushroom production. Although there were variations among the production regions, climatic condition of September was the most significant factor for pine-mushroom yield in general, and the degrees of importance of each climatic factors were different among the production regions. Mean minimum temperature of September was positively correlated with pine-mushroom yield($$r^2{\geq_-}0.41$$) at the 1% level, of which were 9 regions such as Youngduck, Uljin, Samchuck, Bongwha arid so on. In these regions, vegetation control was expected to be effective for pine-mushroom production by allowing much sunlight penetration to the pine stand, which may increase soil temperature and keeping the temperature around the fungal colony in soil. Precipitation during September was positively correlated with pine-mushroom yield($$r^2{\geq_-}0.41$$) at Namwon, Moonkyung and Sangju. Thus, irrigation around fungal colony in dry soil during September would be effective for enhancing mushroom yield at the regions. Pine-mushroom yield of 1994 was quite low, similar to that of 1993, due to serious drought. In this period, we could manifest the possibility of enhancing pine-mushroom yield by irrigation for overcoming drought at Moonkyung and Keochang regions.

• Food Science and Preservation
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• v.16 no.1
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• pp.60-67
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• 2009

The purpose of this research was to develop the apple dressing sauce added pine mushroom (Tricholoma matsutake Sing.) and chitosan which has excellent functionality and scent. An apple dressing sauce with pine added to it was manufactured and tested for sensuality and also for quality changes during storage. The sensory test of the sauces added pine mushroom, the apple dressing sauce added pine mushroom and the apple dressing added pine mushroom and chitosan scored high points. The chromaticity of the apple dressing sauce with pine mushroom compared to the pine didn't show much difference in the L, a, b values and also in the sauces added pine and chitosan, the apple dressing showed less change. At $4^{\circ}C$ and 25, the viscosity of the sauces with pine mushroom showed a small increase in all samples as the storage duration went on. At $4^{\circ}C$, a continuous decrease of the pH was seen in all of the apple dressing sauce added with pine mushroom on storages and from 30 days the pH seemed to start increasing slightly. During storage, the titratable acidity in all samples of the apple dressing with pine mushroom at $4^{\circ}C$ and $25^{\cird}C$ seemed to some what increase as the term went on but there was no significant differences to the acidity. At $4^{\circ}C$, the total viable cells in the apple dressing with pine mushroom showed $1.7{\times}10^{2}CFU/g$ which was the lowest in the beginning of storage period but as the storage period grew longer the total viable cells increased in all of the samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.535-541
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• 2008

Pine mushroom (Tricholoma matsutake Sing.) is an expensive and highly prized delicacy in Korean and Japanese cuisines with its unique flavor and functional properties. The biological activities of pine mushroom juice (soluble solid contents $4.3^{\circ}$Brix) were evaluated using different tests; DPPH radical scavenging assay for its antioxidant activity, fibrin plate method for fibrinolysis and angiotensin I converting enzyme (ACE) inhibitory activity for anti-hypertensive effect. Free radical scavenging activity of the pine mushroom juice was $48.3{\pm}2.2%$ at the concentration of 1.0 mg/mL. The fibrinolytic activity of pine mushroom was about 2 times greater than that of plasmin used as positive control and the activity increased dose-dependently. The pine mushroom juice inhibited ACE activities dose-dependently and $IC_{50}$ value of ACE activity was $1.03^{\circ}$Brix. These results suggest that pine mushroom is a healthy delicacy.

• Journal of Korean Society of Forest Science
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• v.86 no.3
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• pp.399-404
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• 1997

This paper is presenting a practical result of environmental manipulation effect on pine mushroom Tricholoma matsutake yield and a discussion of key factor seeking for improving pine mushroom production by analyzing the effects on mushroom yield for 10 years with applying five kinds of environmental control at the pine stands located in Namwon, Chollabuk-do, Korea. The environmental controls included density control and forest floor manipulations, and the treatments were applied during early summer of 1983. The mushroom yield itself did not show statistically significant differences among the treatments. But, we could manifest the treatment effects by calculating the relative yield in percent on the basis of pretreatment yield collected in 1982. The forest floor manipulation with density control may affect pine mushroom yield in short term, and continuous management should be applied to keep and improve the mushroom production. The fine root activity was the most important factor of pine mushroom production at the Namwon research site since the floor raking resulted in the largest effect on the mushroom yield although the environmental condition for the growth of fungi is important for pine mushroom production. In addition, the pine mushroom forest with sandy soils demands adequate litter layer since the litter removal showed relatively detrimental effects on pine mushroom yield compared to that in litter covered plot at the research site. That is, soil texture should be considered for forest floor manipulation, and it is reconfirmed that the environmental control to improve pine mushroom production should be applied differently by each region.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.585-592
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• 2016

Purpose: The purpose of this study was to investigate the quality characteristics and antioxidant activity on consequent storage based on the temperature of new cultivar dew-drop pine mushroom (Lentinula edodes GNA01). Methods: Dewdrop Pine Mushroom were prepared under different storeage temperature (4, 10, $20^{\circ}C$). Results: Weight loss and hardness showed the least reduction rate when it was stored at $4^{\circ}C$ (p<0.05). The color value changed to dark brown at all storage temperatures during the storage period. When it was stored at $4^{\circ}C$, it maintained its initial color for a longer period than at different storage temperatures. With respect to the change in its viable cell count, the cells proliferated to less than 3.0 log CFU/g up to Ed: Please review the change. The earlier part was difficult to understand 2.83 log CFU/g until 15 days of storage at $4^{\circ}C$. On measuring the antioxidant activity of this mushroom, the polyphenol content was maintained without a large change until 9 days of storage at $4^{\circ}C$. The electron-donating action maintained high antioxidant activity, accounting for 81.99% until 12 days of storage from 83.08% during the initial storage at $4^{\circ}C$. When it was stored at $4^{\circ}C$, the sensory characteristics received the highest score among all items, such as appeaance, color, flavor and general preference, etc. Concolusion: In summary, new Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) can maintain its commercial value until the 12th day of $4^{\circ}C$ storage.