양송이버섯 품종별 저장기간 및 온도에 따른 품질변화

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate storage stability of harvested mushroom in developed varieties of button mushroom through identification of quality change during 35 days. The mushroom harvested up to 2nd flush mushroom was stored on different storage temperature(4, 7, 10oC) and weight, length, thickness, color of pileus and stipe in fruit body was tested every 7 days. The morphological trait and color of stipe in fruit body were influenced by harvesting period and storage temperature. On the morphological traits of fruit body, mushroom harvested at 2nd flush showed smaller difference than those at 1st flush and mushroom stored at 4oC indicated more difference than ones at the other temperature. Mostly color of pileus in brown button mushroom had lower E (color difference) than white mushroom during storage period. The color of pileus of fruit body in white mushroom had low E at 4oC whereas that of brown mushroom was low at 10oC. The safe period of storage based on the L value is 7 days under a specified environmental condition. ‘Seolgang’ was stored for 14 days as good quality of mushroom, ‘Saedo’ had best quality after harvesting and ‘Seojeong’ was most stable during storage change in white mushroom varieties.

목차 (Table of Contents)

• ABSTRACT
• 서론
• 재료 및 방법
• 결과 및 고찰
• 적요
• 감사의 말씀
• 참고문

참고문헌 (Reference)

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