Survey on Packaging Status and Effects of Precooling on the Quality of $Agaricus$ $bisporus$

양송이버섯의 포장실태조사 및 예냉처리가 품질에 미치는 효과

  • Chang, Min-Sun (Dept. of Food & Nutrition, Duksung Women's University) ;
  • Lee, Da-Uhm (Dept. of Food & Nutrition, Duksung Women's University) ;
  • Cho, Sun-Duk (Dept. of Food & Nutrition, Duksung Women's University) ;
  • Jhune, Chang-Sung (Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Kim, Gun-Hee (Dept. of Food & Nutrition, Duksung Women's University)
  • 장민선 (덕성여자대학교 식품영양학과) ;
  • 이다움 (덕성여자대학교 식품영양학과) ;
  • 조순덕 (덕성여자대학교 식품영양학과) ;
  • 전창성 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Received : 2011.08.30
  • Accepted : 2011.12.23
  • Published : 2012.02.28


This study was carried out to investigate the packaging status of the $Agaricus$ $bisporus$ mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the $Agaricus$ $bisporus$ mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested $Agaricus$ $bisporus$ mushrooms were precooled at $4^{\circ}C$ for three hours and were then stored at $20^{\circ}C$ for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The ${\Delta}E$ value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the$Agaricus$ $bisporus$ mushrooms.


Supported by : 농촌진흥청


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