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이다움 ( Da Uhm Lee ),장민선 ( Min Sun Chang ),조순덕 ( Sun Duk Cho ),전창성 ( Chang Sung Jhune ),김건희 ( Gun Hee Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.1
Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms. Mushrooms were prccooled at 4℃ for three hours and packaged using the following packaging materials; 1) polyethylene film bags of 0.03 mm thickness, 2) polypropylene film bags of 0.03 mm thickness, and 3) polystyrene tray+polyvinyl chloride wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at 10℃. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.
큰느타리버섯의 controlled atmosphere 저장환경과 유통온도가 품질에 미치는 영향
박윤문(Youn-Moon Park),전창성(Chang-Sung Jhune) 한국원예학회 2010 원예과학기술지 Vol.28 No.1
큰느타리버섯의 수출과정에서 modified atmosphere packaging (MAP) 기술 적용을 위한 기초자료를 제공하기 위해 모의 controlled atmosphere(CA) 저장과 유통조건에 따른 품질변화를 분석하였다. 가을재배 버섯은 수확 후 4시간 안에 4℃로 예냉한 후 CO₂농도를 달리한 5㎪ O2 + 10㎪ CO₂ 및 5㎪ O2 + 15㎪ CO₂ 조성환경에서 CA저장을 수행하였다. 저장기간 중 온도는 0.5℃, 상대습도는 95%를 유지하였다. 모의 운송기간에 해당하는 CA저장 3주, 4주 후 폴리프로필렌 용기에 포장하여 20℃와 7℃에서 각각 5일 및 7일 간 모의 유통과정을 거쳤다. CA 조성에서 15㎪ CO₂농도는 4주 저장 + 5일 유통 후 갈변도 감소, 20℃ 유통 중 포장 내부의 에탄올 축적을 감소시키는 효과가 있었으나 그 영향은 매우 제한적이었다. 이에 비해 유통과정에서의 저온은 관능, 이화학 품질 및 전반적인 상품성 유지에 유의적인 효과를 나타냈다. 본 실험 결과, 큰느타리버섯의 전반적인 상품성을 기준으로 한 수출운송기간 + 현지유통 가능기간은 고농도 CO₂ 수준의 CA 조성과는 무관하게 유통온도에 따라 결정되며, 20℃ 유통온도가 전제될 경우 3주 운송 + 5일 유통, 7℃ 저온유통에서는 4주 이상 운송 + 7일 유통이 가능하였다. Changes in quality of king oyster mushrooms (Pleurotus eryngii) were investigated under controlled atmosphere (CA) storage and simulated marketing conditions to provide basic ideas for modified atmosphere packaging (MAP) application during export process. Mushrooms were harvested on Nov. 9, precooled to 4℃ within 4 h, and then stored under two CA regimens with different CO₂ conditions; 5 ㎪ O₂ + 10 ㎪ CO₂ and 5 ㎪ O₂ + 15 ㎪ CO₂. Storage temperature was maintained at 0.5℃ with 95% RH. After 3 and 4 week storage, mushrooms were removed from the CA, packaged into polypropylene container, and then put on the shelf for 5 and 7 days at 20℃ and 7℃, respectively. Beneficial effect of 15 ㎪ CO₂ CA was very limited on the reduction of stem browning ratings, which was significant only at 5 days on the shelf after 4-week storage. High CO₂ CA storage tended to reduce ethanol accumulation inside packages during 20℃ shelf life, with no effect on off-flavor rating. In contrast, low shelf temperature significantly maintained better sensory and physicochemical quality attributes, and overall marketability. The results suggest different potentials for shipping plus marketing period by shelf temperature regardless of high CO₂-CA conditions; 3-week shipping + 5-day marketing period when 20℃ shelf temperature is unavoidable, whereas, under 7℃ marketing conditions, the potential period could be extended to > 4-week shipping + 7-day marketing period.