Earticle

초록

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.

목차

ABSTRACT
 서론
 재료 및 방법
  공시균주
  수확 후 저장
  버섯 자실체의 아미노산 분석
 결과 및 고찰
  버섯 자실체의 아미노산 분석
  버섯 자실체 내의 극성 아미노산 함량 변화
  버섯 자실체내의 비극성 아미노산 함량 변화
  버섯 자실체의 산성 및 염기성 아미노산 함량 변화
  버섯 자실체의 기타 성분 함량 변화
 적요
 참고문헌

저자

• 전창성 [ Chang-Sung Jhune | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 윤형식 [ hyung-sik yun | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 임훈태 [ Hoon-Tae Leem | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 공원식 [ 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 성기호 [ Gi-Ho Sung | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 유관희 [ Kwan-Hee Yoo | 상지대학교 이공과대학 생명과학과 ]
• 박기문 [ Ki-moon Park | 성균관대학교 생명공학부 식품생명공학전공 ]

참고문헌