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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.9
- 수록면
- 197 - 202 (6page)
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초록· 키워드
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This study was aimed to find the storage potential of low temperature adapted shiitake mushroom under freezing temperature (-3℃). Fresh shiitake mushroom was harvested at late Feb. and cooled to target temperature, -3℃ in the cooling room for 24 hr. Cooled mushroom were then placed in plastic boxes, wrapped with plastic film (30 ㎛), and stored at -3℃ for 2 months. Weight loss of mushroom was ranged from 2.1 to 3.2%. Dry weight per unit fresh weight, however, was slightly increased because of moisture loss. Firmness of fruit body increased from 0.95 ㎏/㎝<SUP>-2</SUP> (before storage) to 1.13 ㎏/㎝<SUP>-2</SUP> (after 2 month storage). About half amount of starch was lost during 2 month storage. The amount of total and reducing sugars remained relatively constant. After storage, freshness of mushroom was recovered by thawing treatment. When recovered mushroom were packaged with styrofoam tray and PVC wrapping, and exposed to ambient and 10℃, respectively, brown spot on the gill of fruit body was found and slight decay symptom was also found at ambient temperature only but not at 10℃. Results indicated that low temperature adapted shiitake mushroom has a storage potential under freezing temperature (-3℃). Freezing storage technology of fresh shiitake mushroom will contribute the increase of storability up to 2 months.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
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