큰느타리 버섯의 PE 포장 저장 중 선도에 미치는 예냉처리 효과
Effects of Vacuum Precooling on Shelf Life of Pleurotus eryngii during PE Packaging Storage
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초록
큰느타리 버섯의 polyethylene film(PE) 포장 저장성에 미치는 감압예냉(VP) 효과를 조사하였다. VP는 -1℃에서 품온이 0℃가 될 때까지 40분간 행하였으며, 1 kg씩 PE포장하여 -1℃에서 30일간 저장하였다. 저장 중 중량감소율은 예냉처리구에서 다소 낮았다. 저장 4일째까지의 예냉구 포장내 O2 농도는 2.44-14.50 % /kg-package/hr로 대조구의 2.01- 8.19 %/kg-package/hr보다 현저하게 높았으며 저장 4일째까지의 평균 CO2 농도는 대조구 0.58 %/ kg-package/hr, 예냉구 0.47 g/kg/hr로 예냉구에서는 저장초기에 호흡율이 크게 억제되었다. 대조구에서는 저장 4일째 CO2/O2값의 peak을 나타낸 반면 예냉구에서는 이러한 현상이 보이지 않았다. 저장중 예냉구는 대조구에 비하여 백색도가 높고 적색 및 황색도가 낮았다. 예냉구는 대조구에 비하여 견고성, 경도 및 씹힘성은 유의적으로 높았으나 탄력성과 점착력은 비숫하였다. 30일간 저장한 경우 대조구에서는 주름 부위가 연화되는 현상이 나타났으나 예냉처리구에서는 이러한 현상들이 현저하게 적었다. 또, 버섯자루의 단면조직을 관찰한 결과 예냉구는 망상으로 된 도관이 선명하게 관찰되었으나 대조구에서는 도관이 연화 또는 붕괴되어 형태가 뚜렷하지 않는 곳이 많았다. 이상의 결과 새송이의 수확 후 감압예냉은 저장중 선도유지에 효과가 있으며 산업적 활용이 기대된다.
Abstract
The effects of vacuum precooling(VP) on the shelf-life of polyethylene film(PE) packaged King oyster mushrooms (Pleurotus eryngii) during storage at -1℃ were investigated. VP was conducted below 0℃ in a -1℃ cold chamber of 40 minutes, and mushrooms were stored for 30 days in batches of 1kg. The weight loss of the VP-treated mushroom was slightly lower than that of control. The O2 concentrations of VP-treated mushroos, within 4 days of storage, were 2.44-14.50 % / kg-package/hr, thus higher than control values (2.01-8.19%/kg-package/hr). CO2 generation of VP-treated mushrooms, again within 4 days of storage, was 0.47% /kg-package/hr, thus lower than that of controls (0.58% /kg-package/hr). The CO2/O2 ratio peaked on day 4 of storage in the control group, tbut no such peak was observed in VP-treated mushrooms. In the VP-treated fungi, lightness was higher, and redness and yellowness lower, than in controls, at all storage times.. In VP-treated mushrooms, strength, hardness and chewiness were significantly higher than in controls, but there were no significant differemces in springiness or cohesiveness. Softening and breakdown of under-cap wrinkles were observed in control mushrooms stored for 30 days, but occurred to a lesser extent in VP-treated fungi. Stipe reticulum tissue vessels in the 30 day-stored VP-treated mushrooms were relatively well-defined and clear, but were softer and diffuse in the control fungi. The results thus confirmed that VP after harvest enhanced mushroom shelf-life and PE packaging prolonged storage time. The data will have industrial applications.
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