Organic acid and quality change in Flammulina velutipes fruit body by various storage temperature treatments and packaging films application

Abstract

This study was carried out to characterize the chemical components of Flammulina velutipes during storage by different packaging film application for developing export winter mushroom to south east asia area. Changes of weight and growth rate from Flammulina velutipes were the lowest in testing packaging film at 15 o C among the films. The pH changes of Flammulina velutipesg was the highest in imported packaging film at 25 o C. The changes of colors was measured by Hunter's color value, L value and yellowness (+b) were slightly decreased during storage. But the L value and yellowness (+b) were not affected by packaging films. Six organic acids were detected such as oxalic acid, lactic acid, malic acid, citric acid, acetic acid and succinic acid. The content of total organic acids were increased by storage period.

Shelf life of β-glucan microcapsules from the medicinal mushrooms (Phellinus baumii and Ganoderma lucidum)

“…수확 후 호흡과 대사 작용이 왕성하여 이산화탄소 발생량이 높고 중량감소가 빠르게 일어나고, 호흡열로 인한 품온 상 승으로 변색 및 미생물의 번식 등으로 인해 품질이 급속히 저하된다 (13). 그래서 유통에 많은 제약을 갖고 있으며 이는 과다 생산 시 생산 농가에 있어 큰 문제점으로 지적되고 있으며 소비자에게도 품질 좋은 버섯의 섭취가 제한되고 있다 (14).…”