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KMID : 1134820000290010085
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 1 p.85 ~ p.92
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Studies on Oyster Mushroom (Pleurotus ostreatus) Packed in Various Environmental Friendly Trays
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Ahn Yong-Seon
Shin Dong-Hwa
Kang Chin-Ha
Oh Seung-Won
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Abstract
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This study was carried out to storage of Pleurotus ostreatus packed in various trays made by different matrials-expanded polystyrene (EPS), rice straw pulp (RP), and RP trays coated with starch, carboxyl methyl cellulose (CMC), polyacrylamide (PAM), alkylketen dimer (AKD), rosin size (RS) and polyethylene glycol (PEG) at 8～10℃ and 70～80% relative humidity for 6 days. At 6 days storage, weight increase of RP and CMC tray was lower (p<0.05) than those of others and the weight of oyster mushroom packed in RP, CMC and AKD tray decreased lower (p<0.05) than those of others. Carbon dioxide contents in trays were increased from 0.5% to 5.5%～8.6% within 1 day storage. Oxygen contents in trays were sharply decreased from 20% to 0.8%～8.2% within 1 day storage. Lightness of oyster mushroom increased all trays. Off flavor appeared strongly in oyster mushroom packed in EPS, AKD and PEG during storage, but was not detected in mushroom packed in starch and CMC untill 4 days storage.
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KEYWORD
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Pleurotus ostreatus, tray, packing, materials
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