[논문]큰느타리의 품질 등급, 손질 및 포장 방법에 따른 유통 수명

최지원; 이지현; 오인호; 임수연; 임지훈; 양해조; 최현진; 신일섭; 홍윤표

doi:10.14480/jm.2021.19.3.234

큰느타리의 품질 등급, 손질 및 포장 방법에 따른 유통 수명
Effects of quality grade, trimming, and packaging method on shelf life of king oyster mushrooms 원문보기

Journal of mushrooms = 한국버섯학회지, v.19 no.3, 2021년, pp.234 - 245

최지원 (농촌진흥청 국립원예특작과학원 저장유통과) , 이지현 (농촌진흥청 국립원예특작과학원 저장유통과) , 오인호 (농업회사법인 머쉬엠(주)) , 임수연 (농촌진흥청 국립원예특작과학원 저장유통과) , 임지훈 (농촌진흥청 국립원예특작과학원 버섯과) , 양해조 (농촌진흥청 국립원예특작과학원 저장유통과) , 최현진 (농촌진흥청 국립원예특작과학원 저장유통과) , 신일섭 (농촌진흥청 국립원예특작과학원 배연구소) , 홍윤표 (농촌진흥청 국립원예특작과학원 저장유통과)

초록
AI-Helper

큰느타리의 수출시 유통 기한 연장을 목적으로 수확시 품질 등급, 대와 자실체 사이를 잘라낸 손질 처리 유무, 그리고 관행 OPP 봉지에 끈묶음한 포장 방법을 개선시켜 트레이용기에 넣은 후 밀봉처리시 효과를 구명하고자 하였다. 수확시 품질 등급은 수확전 재배사의 온도를 9~11℃ 낮추어 적응시킨 버섯을 특품으로, 관행 13~15℃로 적응시킨 버섯을 상품으로 설정하였다. 선별한 특품과 상품 버섯을 이용하여 손질 및 포장방법으로 3처리구를 두었다. 첫째는 절단 손질 후 OPP 봉지에 넣어 끈묶음한 포장(Cut & OPP), 둘째는 손질하지 않고 OPP 봉지에 넣어 끈묶음한 포장(Uncut & OPP), 마지막으로 개선포장방법으로 절단 손질한 후 트레이용기에 넣고 밀봉한 포장(Cut & Tray)이었다. 포장 완료한 버섯 처리구를 0℃ 저장고에 42일간 보관하면서 포장 내부의 기체 조성, 품질 요인의 변화, 신선 품질에 대한 관능평가를 실시하였다. 특품과 상품의 버섯 모두 Cut & Tray, Cut & OPP, 그리고 Uncut & OPP 처리 순으로 전반적으로 신선도가 높게 유지되었다. 특품 버섯의 유통 수명은 Cut & Tray 처리의 경우 30일, Cut & OPP 처리의 경우 28일, Uncut & OPP 처리의 경우 21일이었고, 상품 버섯의 유통 수명은 Cut & Tray 처리시 22일, Cut & OPP 처리시 17일, 그리고 Uncut & OPP 처리시 14 일이었다. 신선 버섯의 품질에 영향을 미치는 요인은 갓과 대의 갈변과 부패 지수였다. 특히, 버섯 대의 아랫부분의 갈변과 그에 연관된 표피색 a^*값과 b^*값의 변화가 품질 저하의 주요인이었다.

Abstract ▼ AI-Helper

To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11℃, and 2nd grade, mushrooms held at 13~15℃ prior to harvest. Using selected 1st and 2nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0℃ storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1st and 2nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a* and b* values were the main factors indicating quality deterioration of king oyster mushrooms.

주제어

표/그림 (14)

표 Table 1. Quality characteristics according to quality grades of king oyster mushrooms at harvest time. NS and * means nonsignificant or significant at P<0.05, respectively.
그림 Fig. 1. Normalized heatmap responses of fresh quality factors, weight, hardness, and colors in cap, stalk upper part, and lower part of king oyster mushrooms according to quality grade at harvest time. NS, *= non-significant or significant at P<0.05, 0.01, 0.001, 0.0001, respectively.
그림 Fig. 2. Trimming and packaging method of king oyster mushrooms.
표 Table 2. Sensory evaluation score that determines the marketability of king oyster mushrooms.
그림 Fig. 3. Changes in CO₂ and O₂ concentrations and off-odor development within the packages of king oyster mushrooms stored in 0ºC for 42 days according to quality grade at harvest time, trimming and packaging methods. Values are means and standard errors of three replications.
그림 Fig. 4. Weight loss, decay index, decay rate, browning index and browning rate of the king oyster mushrooms stored in 0ºC for 42 days according to quality grade at harvest time, trimming and packaging methods. Values are means and standard errors of three replications.
그림 Fig. 5. Hardness of cap, stalk upper and lower part in king oyster mushrooms stored in 0ºC for 42 days according to quality grade at harvest time, trimming and packaging methods. Values are means and standard errors of three replications. A, B show the values of mushrooms cap, C, D and E, F is the values of stalk upper part and stalk lower part of king oyster mushrooms, respectively.
그림 Fig. 6. Changes in pH and soluble solid contents of cap and stalk in king oyster mushrooms stored in 0ºC for 42 days according to quality grade at harvest time, trimming and packaging methods. Values are means and standard errors of three replications.
그림 Fig. 7. Cap, stalk upper part and lower part lightness (L*), hue angle (h°), CIE a*, and CIE b* of king oyster stored in 0ºC for 42 days according to quality grade at harvest time, trimming and packaging methods. Values are means and standard errors of three replications.
그림 Fig. 8. Total freshness of king oyster mushroomes stored in 0ºC for 42 days according to quality grade at harvest time, trimming and packaging methods. Values are means and standard errors of three replications.
그림 Fig. 9. Normalized heatmap responses of fresh qualityfactors, weight, hardness, color, pH, SSC, sensory evaluation index, and inside CO₂ and O₂ concentrations in the packaging of king oyster mushrooms stored in 0ºC for 42 days according to quality grade at harvest time, trimming and packing methods. *, **, ***, ****significant at P< 0.05, 0.01, 0.001, or 0.0001, respectively.
그림 Fig. 10. Normalized heatmap responses of fresh quality factors, weight, hardness, color, pH, SSC, sensory evaluation index, and inside CO₂ and O₂ concentrations in the packaging of king oyster mushrooms stored in 0ºC for 42 days according to quality grade at harvest time, trimming and packaging methods, and storage duration. NS, *, **, ***, ****= non-significant or significant at P< 0.05, 0.01, 0.001, or 0.0001, respectively.
그림 Fig. 11. Two-dimensional scores plot of the principal component analysis (PCA) of fresh king oyster mushrooms stored at 0ºC for 42 days according to the quality grades at harvest time, trimming and packaging methods. S and G means 1^st grade and 2^nd grade quality grade of king oyster mushrooms
그림 Fig. 12. Pearson's correlation coefficient heatmap matrix among the responses variables of fresh quality factors, weight, hardness, color, pH, SSC, sensory evaluation index, and inside CO₂ and O₂ concentrations in the packaging of king oyster mushrooms stored in 0ºC for 42 days according to quality grade at harvest time, trimming and packaging methods, and storage duration. Figure legend indicates the results of correlation coefficient (r). Red and blue colors provide positive and negative correlation coefficients between variables, respectively.

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