earticle

영어

Oak mushroom cultivated under different relative humidity was wrapped at 4°C and the results of storage characteristics were as follows. Changes in water content of fruiting body during storage period showed the highest water content in fruit bodies harvested at the treatment with the highest relative humidity. The luminosity value of the fresh part of fruiting bodies showed no significant change with the storage period, and the redness was higher in the Relative Humidity (RH) 95% treatment than in the other treatments, and the yellowness was higher in the storage period And the tendency to increase with the passage of time. The hardness of fruit bodies after harvest was lowered in all treatments with storage period, and the hardness of T1 and T2 was higher than the hardness of T3 during the whole storage period. The concentration of carbon dioxide in the treatments of fruit bodies after harvest tended to decrease with the storage period of all treatments. The concentration of carbon dioxide in the treatments of fruit bodies after harvest tended to decrease with the storage period of all treatments. In the RH 95% treatment, the concentration of carbon dioxide decreased drastically from the 10th day of storage compared to the other treatments, while the other treatments showed a gradual decrease in the relative humidity during cultivation. There was no significant difference in weight loss rate until 10th day of storage. However, from the 15th day of the storage period, T1 and T2, which had relatively low relative humidity during cultivation, were somewhat lower than T3. The weight loss rate increased with increasing storage period in all treatments. The fresh growth rate of T1 and T2 tended to increase with storage period. Result of freshness, freshness was lowered in the cultivation process than in the culture where the relative humidity was low. RH 65% and RH 80% were available for 30 days of storage, but RH 95% was not available for sale on the 30th day of storage and could be edible. As a result, it was concluded that high quality fruiting bodies could be harvested and the freshness maintenance period could be extended when the relative humidity was controlled to 80% or less during the cultivation.