earticle

영어

Quality change of winter mushroom were investigated during storage and distribution phase as influenced by storage temperature. According to storage period and temperature, amino acids, were analysed and quantified with the mushroom fruiting bodies using HPLC and morphological characteristics were investigated. Characteristic changes of winter mushroom fruiting bodies were described as follows during storage according to the storage temperature. Looking at the results of the analyzed amino acid contents, temperature between -1℃ and 4℃ was optimal condition for the storage. At 4℃, the chemical composition tended to be maintained. On the other hand, the results indicate the rapid loss of nutrition at -1℃ within 7 days of storage. Exceptionally, proline was shown to be increased. Brown line mushroom had a larger loss than white line mushroom. Based on this result, brown line mushroom have shown significant differences among varieties. Therefore, winter mushroom should be stored at 4℃ to minimize nutrient loss and to maintain freshness and mushrooms should be consumed within 14 days after harvest.