[논문]신선 표고의 수확 후 유통수명 연장을 위한 예냉조건 구명

최지원; 이지현; 김창국; 박미희; 최현진; 임수연; 엄향란; 장민선; 홍윤표

doi:10.14480/jm.2022.20.3.138

신선 표고의 수확 후 유통수명 연장을 위한 예냉조건 구명
Initial cooling conditions that extend the shelf-life of fresh oak mushrooms (Lentinula edodes) after harvest 원문보기

Journal of mushrooms = 한국버섯학회지, v.20 no.3, 2022년, pp.138 - 146

최지원 (농촌진흥청 국립원예특작과학원 저장유통과) , 이지현 (농촌진흥청 국립원예특작과학원 저장유통과) , 김창국 (농촌진흥청 국립농업과학원 유전체과) , 박미희 (농촌진흥청 국립원예특작과학원 저장유통과) , 최현진 (농촌진흥청 국립원예특작과학원 저장유통과) , 임수연 (농촌진흥청 국립원예특작과학원 저장유통과) , 엄향란 (농촌진흥청 국립원예특작과학원 저장유통과) , 장민선 (농촌진흥청 국립원예특작과학원 저장유통과) , 홍윤표 (농촌진흥청 국립원예특작과학원 저장유통과)

초록
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표고 수확후 적정 예냉조건을 구명하기 위해 차압예냉방법으로 2수준 (0℃에서 30분, 0℃에서 1시간), 저온실 냉각으로 3수준 (-3℃에서 1일, 0℃에서 1일, 3℃에서 1일)을 비교하여 냉각 후 랩 (PVC) 포장하여 저온 (1℃)에 6주간 보관하면서 품질 특성 및 상품성률을 조사하여 신선 표고의 유통수명을 연장할 수 있는 가장 효과적인 예냉방법을 구명하고자 하였다. 대조구로 예냉처리하지 않은 무처리를 두었다. 신선 표고의 예냉 후 저온저장시 상품성에 영향을 미치는 품질 요인은 변색과 부패 발생이었고, 이취는 6주간 저장 동안 발생하지 않거나 약하게 발생하여 상품성에 영향을 미치지 않았다. 모든 처리구에서 상품율 100%를 나타내는 저장 기한은 3주까지였다. 저온저장 5주째 표고의 상품율은 0℃ 저온실냉각처리구, 차압예냉 1시간 처리구, 무처리구에서 상품율 100% 였으며, 차압예냉 30분처리구는 80%, -3℃ 저온실 냉각처리구는 86.7% 였다. 예냉 후 1℃ 저온저장 6주째에는 0℃ 저온실 냉각처리구에서 80%, 3℃ 저온실 냉각처리구는 66.7%, 차압예냉 1시간 처리구는 46.7%, 그 외 처리구는 33% 이하의 상품율을 보였다. 따라서 표고를 6주간 보관 시 가장 적합한 예냉방법은 수확 직후 0℃ 저온실에 적재 후 강제통풍예냉을 1일간 실시하는 방법이었다.

Abstract ▼ AI-Helper

To optimize initial cooling conditions, forced-air cooling was applied to freshly harvested oak mushrooms at 2 levels (0℃ for 30 minutes, at 0℃ for 1 hour) followed by room cooling at 3 levels (-3℃ for 1 day, 0℃ for 1 day, 3℃ for 1 day). After initial cooling, the oak mushrooms were packaged with PVC film, then held in a storage room at 1℃ for 6 weeks. Quality characteristics and percentage marketability were then investigated. As a control, Mushrooms were placed in storage with no initial cooling. The quality factors impacting marketability of fresh oak mushrooms were color change and appearance of decay. Off-odor did not occur or developed only slightly, so it did not affect oak mushroom quality within 6 weeks of low temperature storage. In all treatment groups, the shelf life in which 100% marketability was maintained was up to 3 weeks. At week 5, percent marketability of the 3 treatment groups 1 hour room cooling treatment at 0℃, 1 hour forced air cooling, and control was 100%. 80% In the group that underwent 30 min forced air cooling retained 80% marketability, and the group exposed to 1 day in room cooling at -3℃ retained 86.7% marketability. At week 6 of 1℃ storage, the marketability ratio was 80% in the 1 day room cooling at 0℃ group, 66.7% in the 1 day room cooling at 3℃ group, 46.7% in the 1 hour forced air cooling group, and 33% or less in all other treatment groups. Therefore, the most suitable initial cooling parameter to extend shelf-life of oak mushrooms is 1 day of in room cooling at 0℃ immediately after harvest.

주제어

표/그림 (11)

표 Table 1. Abbreviation of treatment in fresh oak mushrooms according to the cooling method, cooling temperature and cooling time after harvest.
표 Table 2. Sensory evaluation score that determines the marketability of fresh oak mushrooms.
표 Table 3. Surface temperature, inside temperature of oak mushrooms right after cooling and weight loss during cooling time according to the cooling method. For the treatments, refer to table 1.
그림 Fig. 1. Concentration of O₂ and CO₂ in headspace of oak mushrooms according to the cooling method during 1°C storage. FAC 1 was 30 min forced-air cooling at 0°C, FAC 2 was 60 min forced-air cooling at 1°C, CRC 1 was 1 day cold room cooling at -3°C, CRC 2 was 1 day cold room cooling at 0°C, CRC 3 was 1 day cold room cooling at 3°C. For the treatments, refer to table 1. Values are mean±SE(n=3).
그림 Fig. 2. Weight loss of oak mushrooms according to the cooling method at 6 weeks in 1°C storage. FAC 1 was 30 min forced-air cooling at 0°C, FAC 2 was 60 min forced-air cooling at 1oC, CRC 1 was 1 day cold room cooling at -3°C, CRC 2 was 1 day cold room cooling at 0oC, CRC 3 was 1 day cold room cooling at 3°C. For the treatments, refer to table 1. Values are mean±SE(n=3).
그림 Fig. 3. Firmness of cap of oak mushrooms according to the cooling method during 1°C storage. FAC 1 was 30 min forced-air cooling at 0°C, FAC 2 was 60 min forced-air cooling at 1°C, CRC 1 was 1 day cold room cooling at -3°C, CRC 2 was 1 day cold room cooling at 0°C, CRC 3 was 1 day cold room cooling at 3°C. For the treatments, refer to table 1. Values are mean±SE(n=3).
그림 Fig. 4. Color change of cap and cap cross section of oak mushrooms according to the cooling method during 1°C storage. FAC 1 was 30 min forced-air cooling at 0°C, FAC 2 was 60 min forced-air cooling at 1°C, CRC 1 was 1 day cold room cooling at - 3°C, CRC 2 was 1 day cold room cooling at 0°C, CRC 3 was 1 day cold room cooling at 3°C. For the treatments, refer to table 1. Values are mean±SE(n=3).
그림 Fig. 5. Color change index of cap and cap cross section of oak mushrooms according to the cooling method during 1°C storage. FAC 1 was 30 min forced-air cooling at 0°C, FAC 2 was 60 min forced-air cooling at 1°C, CRC 1 was 1 day cold room cooling at -3°C, CRC 2 was 1 day cold room cooling at 0°C, CRC 3 was 1 day cold room cooling at 3°C. For the treatments, refer to table 1. Values are mean±SE(n=3).
그림 Fig. 6. Development of off odor and decay of oak mushrooms according to the cooling method during 1°C storage. FAC 1 was 30 min forced-air cooling at 0oC, FAC 2 was 60 min forced-air cooling at 1°C, CRC 1 was 1 day cold room cooling at -3°C, CRC 2 was 1 day cold room cooling at 0°C, CRC 3 was 1 day cold room cooling at 3°C. For the treatments, refer to table 1. Values are mean±SE(n=3).
그림 Fig. 7. Total freshness of oak mushrooms according to the cooling method during 1°C storage. FAC 1 was 30 min forced-air cooling at 0°C, FAC 2 was 60 min forced-air cooling at 1°C, CRC 1 was 1 day cold room cooling at -3°C, CRC 2 was 1 day cold room cooling at 0°C, CRC 3 was 1 day cold room cooling at 3°C. For the treatments, refer to table 1. Values are mean±SE(n=3) and mean separation within storage date by Duncan’s multiple range test at p=0.05
그림 Fig. 8. Marketability of oak mushrooms according to the cooling method during 1oC storage. FAC 1 was 30 min forced-air cooling at 0°C, FAC 2 was 60 min forced-air cooling at 1°C, CRC 1 was 1 day cold room cooling at -3°C, CRC 2 was 1 day cold room cooling at 0°C, CRC 3 was 1 day cold room cooling at 3°C. For the treatments, refer to table 1. Values are mean and mean separation within storage date by Duncan's multiple range test at p=0.05.

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