Earticle

초록

영어

This study investigated the packaging status and sensory quality of fresh -cut mushroom products from retail markets. Fifty one fresh-cut mushroom products were surveyed / purchased from discount stores in four cities in January (winter), March (spring), August (summer), and October (autumn) 2009. Collected fresh- cut mushrooms include single variety products like whole oyster mushroom and winter mushroom, diced or sliced oak mushroom, sliced king oyster mushroom, and ready-to-cook mixed mushroom products. Most fresh-cut mushrooms were packed in trays made of aluminum, polystyrene (PS), polyethylene terephthalate (PET), nylon materials covered with PVC (polyvinyl chloride) wrap or solid PP (polypropylene) and PS. Eighty nine percent of the covers were labeled with manufacture and expiration date. Collected samples showed severe browning (10%) and off-flavor (4%). The percentage of products with a rating of ‘good’ or better in overall quality was 90%. Moreover, Survey showed seasonal differences in sensory qualities. All of the collected fresh-cut mushrooms in autumn and winter had high marketability. However, Mushroom products collected in spring and summer had lower quality, hence requires treatment to prevent browning and off-flavor.

목차

ABSTRACT
 서론
 재료 및 방법
  유통 중 신선편이 버섯의 규격 및 포장실태
  유통 중 신선편이 버섯의 관능적 품질 평가
 결과 및 고찰
  유통 중 신선편이 버섯의 관능적 품질 평가
 적요
 감사의 말씀
 References

키워드

저자

• 최지원 [ Ji-Weon Choi | 농촌진흥청 국립원예특작과학원 저장유통연구팀 ] Corresponding author
• 이혜은 [ Hye-Eun Lee | 농촌진흥청 국립원예특작과학원 채소과 ]
• 이지현 [ Ji-Hyun Lee | 농촌진흥청 국립원예특작과학원 저장유통연구팀 ]
• 김용필 [ Yong-Phil Kim | 농협중앙회 안성농식품물류센터 ]
• 김지강 [ Ji-Gang Kim | 농촌진흥청 국립원예특작과학원 저장유통연구팀 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국버섯학회지 [Journal of MUSHROOMS]

• 간기

  계간

• pISSN

  1738-0294

• eISSN

  2288-8853

• 수록기간

  2003~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 525 DDC 635