earticle

영어

The results of the study on the effect of extending the freshness maintenance period by controlling the growing environment such as growth temperature and humidity of Pleurotus eryngii for export are as follows. The temperature in the growth room was maintained at 17°C from the time of scratching P. eryngii until the formation of young mushrooms, then at 16°C and 12°C untill 2 days before harvesting. However, the control was maintained at 16 ℃ until the completion of the harvest. Relative humidity is maintained at 90% until 2 days before harvesting and then lowered to 85% from 2 days before harvesting (T2). A treatment group (T3) that was controlled as low as 80% from 2 days untill harvesting. Control (T1) was maintained at 90% until the end of the harvest. Growth days were 15 days in the control group, while 16 days in the T2 and T3 treatment groups took 1 more day. There was no difference between the amount per bottle and the pin-heading rate. The hardness of the fruiting body was harder than the T2 and T3 treatments than the control. When stored at a low temperature of 1 to 2°C, freshness was maintained for control (T1) for 50 days, but freshness was maintained for T2 and T3 treatment for 60 days. In addition, when stored at room temperature at 20°C for 8 days after low temperature storage at 1∼2°C for 10 days, 20 days, and 30 days, freshness was maintained at room temperature (20°C) for 8 days after T3 treatment was stored at room temperature for 30 days.