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Effects of Chlorine Dioxide Treatment on Quality and Microbial Change of Agaricus bisporus Sing during Storage

이산화염소 처리가 저장 중 양송이버섯(Agaricus bisporus Sing)의 품질 및 미생물학적 변화에 미치는 영향

  • Ku, Kyoung-Ju (Dept. of Food Science & Technology, Chungnam National University) ;
  • Ma, Yu-Hyun (Dept. of Food Science & Technology, Chungnam National University) ;
  • Shin, Hee-Young (Dept. of Food Science & Technology, Chungnam National University) ;
  • Lee, Seung-Hwan (Dept. of Food Science & Technology, Chungnam National University) ;
  • Park, Jae-Hyun (Dept. of Food Science & Technology, Chungnam National University) ;
  • Kim, Lan-Hee (Dept. of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Dept. of Food Science & Technology, Chungnam National University)
  • 구경주 (충남대학교 식품공학과) ;
  • 마유현 (충남대학교 식품공학과) ;
  • 신희영 (충남대학교 식품공학과) ;
  • 이승환 (충남대학교 식품공학과) ;
  • 박재현 (충남대학교 식품공학과) ;
  • 김란희 (충남대학교 식품공학과) ;
  • 송경빈 (충남대학교 식품공학과)
  • Published : 2006.08.30

Abstract

Effects of chlorine dioxide ($ClO_2$) on weight loss, polyphenol oxidase activity, and microbial change of fresh mushrooms (Agricus bisporus Sing) were investigated. Mushrooms were treated with 5, 10, and 50 ppm of $ClO_2$ solution. Mushrooms were stored at room temperature and $4^{\circ}C$. Weight loss for $ClO_2$ treated mushrooms was smaller than that of the control group. Polyphenol oxidase activity of the $ClO_2-treated$ samples stored at room temperature increased until day 2 of storage and then decreased, and the activity of the samples stored bacteria, yeast and mold counts than the control during storage. Aerobic bacterial counts for 50 ppm of $ClO_2$ treatment at $4^{\circ}C$ increased from $1.62{\times}10^2\;CFU/g\;to\;1.66{\times}10^7\;CFU/g$ at day 10 of storage, while control groups were from $1.00{\times}10^3\;CFU/g\;to\;3.72{\times}10^8\;CFU/g$. These results indicate that $ClO_2$ treatment could be useful in improving the quality and microbial safety of mushrooms.

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