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KMID : 0903620040450010009
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Journal of the Korean Society for Horticultural Science
2004 Volume.45 No. 1 p.9 ~ p.15
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Evaluation of Storability and Shelf Life of Oyster Mushroom under Simulated Shipment and Marketing Environments
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Park, Youn-Moon
Park, Se Won/Hong, Sae Jin/Hong, Ji Heun
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Abstract
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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 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 21-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℃.
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