수확 전 염화칼슘 및 알카리환원수 처리가 느타리버섯 저장에 미치는 영향

다국어 초록 (Multilingual Abstract)

This experiment was focused to determine the effect of preharvest treatment of alkaine-reduced water (ARW) and CaCl₂ on the storage of oyster mushroom. ARW was prepared through electrolysis of water with CaCl₂ (0.1%) as salts and CaCl₂ (0.1%) was dissolved in deionized water. Mushrooms were harvested after two sprays of each solutions and quality factors including firmness and browning was determined during storage. The severity of browning was more greater when stored 20 days. Unlike CaCl₂, ARW containing 139 ug/L calcium was positive on maintaining freshness in terms of delay of firmness loss and respiration drop, keeping soluble carbohydrate content such as trehalose, and inhibiting the occurrence of browning. Browning, however, seemed to be more influenced by the developmental stage of mushroom at harvest. Even no significant difference was found, the level of β-glucan was low in ARW treatment compared to that of control. Further research including application and preparation methods of ARW is required to clarify the potential of ARW on keeping freshness of oyster mushroom through inhibiting tissue browning.

목차 (Table of Contents)

• ABSTRACT
• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 결론
• 참고문헌

참고문헌 (Reference)

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