• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.350-358
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• 2015

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and $-24^{\circ}C$ for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.682-687
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• 2010

The effects of various coating materials (alginate, 0.3%; xanthan gum, 0.05%; chitosan, 0.8%) and storage temperatures (4, 12, $25^{\circ}C$) on the shelf-life of Lentinus edodes mushroom were investigated in terms of weight loss, color, polyphenoloxidase (PPO) activity, and texture profiles. Out of the three coating materials tested in this study, chitosan was effective in maintaining the color, PPO activity, and texture of the mushrooms during storage for 6 days at $12^{\circ}C$. Moreover, when stored at 4, 12, and $25^{\circ}C$ for 6 days, the chitosan spray-coated mushrooms stored at $4^{\circ}C$ had higher Lvalues and lower ${\Delta}E$. Also, lower temperature storage inhibited PPO activity in the mushrooms and prevented the loss of textural properties during storage. Therefore, the shelf-life of Lentinus edodes mushroom can be further extended two-fold by spray-coating with chitosan and storing at a lower temperature ($4^{\circ}C$).

• Journal of Mushroom
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• v.16 no.4
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• pp.279-286
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• 2018

The button mushroom, Agaricus bisporus, is one of the most widely cultivated mushrooms. The domestic production of cultivated mushrooms in 2016 was approximately 10,173 tons, with a total value of 59 billion won. Currently, 10 cultivars have been developed; however, Korean farmers continue to demand new cultivars of mushrooms with improved quality. To breed superior lines, KMCC00754 and KMCC00775 were selected as mother strains from the 170 collected genetic resources. The putative homokaryotic strains were 25 strains from the 120 SSIs of KMCC00754 and six strains from the 120 SSIs of KMCC00775 selected by using the AbSSR45 marker. These homokaryotic strains were crossed with each other and the crossing was confirmed by SSR analysis. Seventy-four lines were crossed into 150 lines for a 50% ratio of crossing. Abs2-2015-16 was selected as a superior line by three cultivations. A new cultivar, 'Dodam', was developed in 2017.

• Mycobiology
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• v.30 no.4
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• pp.228-232
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• 2002

This study focused on the production of high quality compost for the growth of aero-thermophilic fungi, which has a promoting effect on the growth rate and production of oyster mushrooms. The automated solid-state bioreactor system was designed on the basis of a Three-Phase-One system, which controls the serial steps of prewetting, pasteurization and fermentation processes. High numbers of thermophilic fungi and bacteria were recovered from the mushroom composts prepared by this solid-state bioreactor. The rates of composting process were depended on physical as well as chemical factors. Among these factors, the parameters of moisture content and temperature were found to be particularly important. In our automated system, constant levels of moisture content, temperature and ventilation via mixing were provided by a centralized control apparatus including PLC, water tank and water jacket systems. These features induced higher microbiological activity of aero-thermophiles.

• Journal of Environmental Science International
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• v.29 no.12
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• pp.1199-1204
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• 2020

Lentinula edodes mushrooms cultivated under different relative humidities were wrapped at 4℃ and the results of storage characteristics were investigated. Changes in water content of fruiting bodies during the storage period showed the highest water content in fruit bodies harvested from the treatment with the highest relative humidity. The luminosity of the fresh fruiting bodies showed no significant change during the storage period, and the redness was higher in the relative humidity 95% treatment than in the other treatments. According to this study, the relative humidity of the pileus was 65%, and the content of Ergosterol was 0.67 ± 15 g / L at relative humidity of 65%, 80% and 95%. In addition, amino acid analysis and Principal Component Analysis (PCA) confirmed that methionine was the main cause of changes in storage time and relative humidity.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.30-37
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• 2012

The purpose of this study was to identify U.S. consumers' preferences for Bibimbap and to determine whether or not Bibimbap can be adopted into the American palate. A total of 214 people tasted a controlled amount of Bibimbap and Gochujang sauce (red chili pepper sauce) and then completed a preference test. Bibimbap was highly rated overall in the areas of appearance, color, smell, and taste. Gochujang sauce was also well-accepted in terms of taste and spiciness. Most of the participants disliked the seaweed and shiitake mushrooms, which means that Bibimbap can improve its garnish taste and aroma by removing them. Further, a more watery sauce was served as foreigners are not familiar with mixing food culture. Therefore, by offering diverse ingredient options, the acceptance of traditional Bibimbap can be increased in the U.S.

• Journal of Mushroom
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• v.15 no.2
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• pp.94-97
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• 2017

The choice of strain, substrate, and environmental conditions are fundamental factors that determine the ability of a fungus to develop and produce mushrooms with high quality. The objective of this study was to compare the strains of Lentinula edodes and Ganoderma lucidum originated from South Korea and Brazil in relation to their vegetative development in different culture media, to obtain isolates with high quality. The strains of the two mushroom species from Brazil and South Korea grew slowly, possibly because of abiotic factors or storage technique used. However, it may be concluded that temperature, humidity, light, pH, and nutrients from the substrate, if not regulated appropriately may affect the vegetative species.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.273-279
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• 2003

버섯은 수확 후 이산화탄소 발생량이 2$0^{\circ}C$에서 200-500mg$CO_2$/kgㆍhr로 호흡속도가 아주 높은 편으로 저장이나 유통 중에 호흡속도를 낮추는 것이 버섯의 품질유지에 효과적이다. 따라서 저장고 또는 포장내의 기체조성을 변화시켜 신선 농산물의 호흡속도를 조절하여 저장하는 CA(Controlled Atmosphere)저장법이나, MAP(Modified Atmosphere Packaging)저장법을 버섯 저장에 이용하는 연구들이 보고되고 있으며 환경기체조성이 저장중인 버섯의 생리적인 현상에 미치는 영향에 관한 연구도 보고되고 있다. (중략)

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• The Korean Journal of Mycology
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• v.51 no.2
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• pp.69-80
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• 2023

The cultivation conditions of shiitake mushrooms (Lentinula edodes) influence the production and quality of fruiting bodies. We conducted this study to improve the productivity and quality of shiitake mushrooms by modifying the cultivation conditions. Two types of spawns (sawdust and liquid spawn) were used, and corn flour was used as a nutritional source for the sawdust medium. A blue light-emitting diode (LED; 300 lux) was also used instead of a white LED during the incubation period. Sanbaekhyang was used as the experimental variety. When using corn flour, the mycelial growth rate increased 1.1 to 2.7 times the growth rate of the control up to 21 days of incubation, and the weight loss rate of the media was also higher. Mushroom productivity increased 1.2 times when the liquid spawn was used compared to when the sawdust spawn was used, and the blue LED also increased fruiting body production by 1.1 times compared to the white LED. Mushroom productivity increased when the liquid spawn was used, and the blue LED also increased fruiting body production. Fruiting body weight and the size of the cap were greater when sawdust spawn was used. The fruiting body weight and the stipe diameter were greater when the blue LED was used. Taste analysis showed that the saltiness increased when corn flour was used, and the sourness increased when the blue LED was used.