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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국원예학회 HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY JOURNAL OF THE KOREAN SOCIETY FOR HORTICULTURAL SCIENCE Vol.45 No.1
- 발행연도
- 2004.2
- 수록면
- 9 - 15 (7page)
이용수
이 논문의 연구 히스토리 (8)
2003
Effects of Precooling, Modified Atmosphere Packaging, and Shelf Temperature on Quality Changes of Winterseason Spinach during Simulated Shipment and Marketing
Youn-Moon Pa
,
k
,
Su Hyun Kim
외 3명
한국원예학회 학술발표요지
2003.05
학술대회자료
Effects of Precooling and Air Vents on the Corrugated Board Box on Quality Changes of Modified Atmosphere- Packaged Spring-season Spinach during Simulated Shipment
Youn-Moon Pa
,
k
,
Jong Ju Kim
외 3명
한국원예학회 학술발표요지
2003.05
학술대회자료
2002
Effects of Precooling and Modified Atmosphere Packaging on the Fruit Quality Changes of Mid-season Nectarines during Short-term Storage and Marketing
Youn-Moon Pa
,
k
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2002.10
학술저널
Effects of Temperature and MA Packaging on Quality Changes of ‘Chungyang’ Green Pepper Fruits during Simulated Shipment and Marketing
Youn-Moon Pa
,
k
,
Se Won Pa
외 2명
한국원예학회 학술발표요지
2002.06
학술대회자료
Effects of Precooling and Modified Atmosphere Packag-ing on the Fruit Quality Changes of Green Peppers
Youn-Moon Pa
,
k
,
Jong Ju Kim
외 3명
한국원예학회 학술발표요지
2002.06
학술대회자료
Effects of Precooling and Modified Atmosphere Packaging on the Fruit Quality Changes during Short-term Storage of Mid-season Nectarines
Youn-Moon Pa
,
k
,
Jong Ju Kim
한국원예학회 학술발표요지
2002.03
학술대회자료
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Changes in sensory and instrumental quality factors of oyster mushroom (Pleurotus ostreatus) were investigated to elucidate storability and shelf life as related to the limit of surface shipping period. Precooling levels, ethylene absorber treatment, and shelf temperature were combined to optimize a postharvest handling procedure. Shipping procedure was simulated at 0℃ for 21 or 42 days followed by 5-day marketing period. Oyster mushrooms were harvested in March, precooled to 3/4 (5℃) or 7/8 level (2.5℃), and packaged in tray-type polypropylene container with or without ethylene absorber inside the package. Stalk color and firmness tended to be maintained better by precooling to 3/4 level or 5℃ than 7/8 level or 2.5℃. Tray-type polypropylene container packaging with two pin-holes seemed to establish adequate modified atmosphere environment during the shipment. Effects of ethylene absorber on mushroom quality changes were not clear. Content of sucrose, the major soluble solid, was maintained until 2l-day shipment and, thereafter reduced to half level after 42-day shipment. Maximum shipping period of oyster mushroom appeared to be 21 days considering additional five-day marketing period at low temperature around 7℃.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgement
Literature Cited
참고문헌 (25)
참고문헌 신청
[학술지(정기간행물)] - / 2000 / Studies on oyster mushroom (Pleurotus ostretus) packed in various environmental friendly trays. 29 : 85 ~ 92
[학술지(정기간행물)] - / 1987 / A combination plastic permeable film system for controllings post-harvest mushroom quality : 529 ~ 534
[학술지(정기간행물)] - / 1998 / Modified atmosphere packaging for keeping freshness of Enoki mushroom 27 : 1137 ~ 1142
[학술지(정기간행물)] - / 2001 / Changes in quality of king oyster mushroom(Pleurotus eryngii) during modified atmosphere storage. 8 : 367 ~ 373
[학술지(정기간행물)] - / 1992 / Modified atmosphere storage for extending shelf life of oyster mushroom and Shiitake : 376 ~ 381
[학술지(정기간행물)] - / 1987 / A combination plastic permeable film system for controllings post-harvest mushroom quality : 529 ~ 534
[학술지(정기간행물)] - / 1998 / Modified atmosphere packaging for keeping freshness of Enoki mushroom 27 : 1137 ~ 1142
[학술지(정기간행물)] - / 2001 / Changes in quality of king oyster mushroom(Pleurotus eryngii) during modified atmosphere storage. 8 : 367 ~ 373
[학술지(정기간행물)] - / 1992 / Modified atmosphere storage for extending shelf life of oyster mushroom and Shiitake : 376 ~ 381
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UCI(KEPA) : I410-ECN-0101-2009-525-016947214