수확시기 및 가공전 보관기간이 신선 편이가공 양송이의 갈변에 미치는 영향
Browning of Minimally Processed Mushrooms (Agaricus bisporus Sing.) as Affected by Picking Season and Postharvest Holding Time
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초록
원료 양송이의 수확시기 및 보관 기간에 따른 신선편이 가공적성을 비교키 위하여 계절별로 수확한 양송이를 각각 2℃에 보관하면서 주기적으로 일정량씩을 취하여 각각 절단한 후 5℃에 방치하면서 표면의 갈변진행정도와 총 페놀화합물 함량 변화를 조사하였다. 원료 양송이의 호흡률은 여름철 및 가을철에 수확한 것이 9.55～10.47 mLCO2/㎏·hr로 봄철 및 겨울철에 수확한 것에 비해 낮았고, 중량감소율은 봄에 수확한 양송이가 가장 낮았다. 원료상태로 보관한 양송이의 표면색은 여름철 양송이가 가장 빨리 변하였으며, 봄, 가을 및 겨울철에 수확한 양송이는 비슷한 수준을 나타내었다. 절단 처리시 여름철 수확한 양송이가 다른 계절양송이에 비해 표면색 변화가 가장 심하였으며, 7일 이상 보관한 원형 양송이는 절단처리 전 표면색 열화 및 절단처리 후 빠른 갈변으로 인하여 가공적성이 낮았다.
Abstract
This study was conducted to compare development of browning in minimally processed mushrooms (Agaricus bisporus Sing.) by picking season and postharvest holding time of the raw material. 'White' type of the mushrooms were harvested and minimally processed immediately after harvest or holding at 2℃ for 7 days after picking in 4 seasons. The processed mushrooms were kept at 5℃, and changes in surface color and content of total phenolic compounds of the mushrooms were measured. Respiration rate of the whole mushrooms was ranged from 9.55 to 17.93 mL CO2/㎏·hr, and the rate was low in mushrooms harvested in summer and autumn compared with those picked in spring and winter. Hunter L value of the mushrooms decreased rapidly just after slicing, especially in summer-harvest mushrooms. The mushrooms processed with the raw materials stored at 2℃ for 7 days after harvest showed the lowest 'L' value among the sliced mushrooms prepared at different holding time. Consequently, summer-harvest mushrooms and the mushrooms kept at 2℃ for more than 7 days after harvest would be unsuitable for minimally processing due to rapid browning.
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