Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Quality Maintenance of Oak Mushroom during Modified Atmosphere Storage as Affected by Packaging Materials under Various Temperatures

저장온도와 포장재에 따른 표고버섯의 MA 저장 중 품질변화

Cho, Sun-Duk;Lee, Seung-Koo;Kim, Gun-Hee
조순덕;이승구;김건희

  • Published : 20081200
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Abstract

Appropriate storage temperature and film material were investigated to extend storability of oak mushroom (Lentinus edodes (Berk.) Sing.) which has a high respiration rate and continued growth after harvest. Weight loss of the oak mushroom in the modified atmosphere packaging (MAP) was only 2-8%, whereas oak mushrooms that were stored without film packaging ranged 62-85% indicating that MAP was an effective method for preventing weight loss. No significant differences in weight loss were observed among the film materials used for storage. Gas compositions inside the package changed rapidly during the early stages of storage, and the kinetics of O2 and CO2 within the pouches depended upon the film material and the storage temperature. The CO2 concentration inside the film package increased to 33% in packages stored at 20℃ when polyethylene (PE) and ceramic films were used to seal the package, but only by 27% when ethylene vinyl acetate (EVA) film was used. In addition, the hardness of the mushroom continuously decreased with storage time, and ethanol production in the tissue increased as storage time and temperature increased. However, changes in the color and sugar alcohol contents showed little differences among the treatments. The results indicate that oak mushrooms should be stored using a combination of low temperature and EVA film to preserve optimum quality.

표고버섯을 대상으로 품질저하를 최소화시키기 위한 최적 처리 조건을 확립하고자 이에 관한 연구를 수행하였다. MA저장시 중량감모율은 저장 온도별 2～8%였으나 포장되지 않은 대조구에서는 62～85%로 MA저장이 중량감소를 억제하는데 효과를 보였다. 표고버섯의 경도 변화에서도 비슷한 양상을 보였는데, MA조건 처리구에서는 저장 초기의 경도를 저장 후기까지 계속 유지하였으나, 대조구에서는 경도가 급격하게 증가하여 단단해진 것을 확인할 수 있었다. 포장내부의 CO2 농도 변화는 포장재 종류에 따라 차이를 보였는데, 10℃에서는 PE와 ceramic film이 높았으며, 나머지 저장온도에서는 ceramic film이 가장 높았다. EVA film은 각 온도별로 가장 낮은 CO2 농도를 보였으며 이는 이취 발생과 관계가 있어 조직 내 에탄올 함량 조사결과와 비슷한 경향을 나타내었다. 포장재별로는 각 저장 온도에서 EVA가 가장 우수했고, PE와 ceramic film은 비슷한 양상을 보였는데, 산소투과도가 가장 높은 EVA에서 이취발생이 가장 적었다. 따라서, 표고버섯의 수확 후 품질유지와 유통기간 연장을 위해서는 품온을 최대한 낮추어 0℃의 저온에 저장하고 산소투과율이 높은 EVA film을 이용하여 MA 저장하는 것이 가장 적합하다고 생각된다.

Keywords

References

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