Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Changes in Mushrooms (Agaricus bisporus) due to Their Packaging Materials during Their Storage

포장재에 따른 양송이버섯의 저장 중 품질변화

  • Lee, Da-Uhm (Department of Health Functional Materials, Duksung Women's University) ;
  • Chang, Min-Sun (Department of Food & Nutrition, Duksung Women's University) ;
  • Cho, Sun-Duk (Department of Food & Nutrition, Duksung Women's University) ;
  • Jhune, Chang-Sung (Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Kim, Gun-Hee (Department of Food & Nutrition, Duksung Women's University)
  • 이다움 (덕성여자대학교 건강기능신소재학과) ;
  • 장민선 (덕성여자대학교 식품영양학과) ;
  • 조순덕 (덕성여자대학교 식품영양학과) ;
  • 전창성 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Received : 2012.10.18
  • Accepted : 2012.12.21
  • Published : 2013.02.28
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Abstract

Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at $4^{\circ}C$ for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at $10^{\circ}C$. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

본 연구는 소포장 된 양송이버섯의 저장 및 유통시 선도 유지를 위하여 예냉처리 후 포장재질(PE, PP, PS 용기+PVC wrapper)에 따른 품질변화를 측정하였다. 저장기간 중 포장재질 별 품질특성을 측정한 결과 PS 용기+PVC wrapper 처리구에 비하여 PP 처리구와 PE 처리구의 중량감소율은 약 10배가량 낮았으며, 포장 내 기체조성 측정결과 포장재질별 포장 내 기체조성은 유의적 차이가 발견되지 않았다. Hunter L 값을 측정한 결과 저장 5일까지 PS 용기+PVC wrapper 처리구의 L값이 가장 높았으나, 저장기간이 경과 할수록 PP 및 PE 처리구의 L값이 더 높게 유지되었다. ${\Delta}E$ 측정결과 PP 처리구가 PE 처리구보다 색 변화가 적었으며 PS 용기+PVC wrapper는 다른 포장재질에 비하여 색 변화가 약 29% 더 많이 일어났다. 경도 측정에서 PE 처리구와 PS 용기+PVC wrapper 처리구에 비해 PP 처리구에서 경도가 높은 값을 유지하였다. 관능평가 결과 저장 기간이 길어질수록 다른 처리구보다 PP 처리구의 전반적인 기호도가 더 높았다. 또한 PP 처리구의 경우 저장 11일째까지 상품성을 유지하였다. 따라서 PP film으로 양송이버섯을 포장할 경우 품질유지 및 선도 연장에 도움을 줄 수 있는 것으로 사료된다.

Keywords

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