ScholarWorks@경상국립대학교

초록

We examined the physicochemical properties and microbial safety of Enoki mushrooms during storage at 5℃ for 9 weeks, with different packaging containers that are corrugated, Al-coated, and without packaging (control). The weight change of Enoki mushrooms in the different containers due to moisture loss was 1.9%, 0.9%, 0.6% for control, corrugated, and Al-coated packaging, respectively. The degree of browning rapidly increased as the storage period increased in the control sample. However, corrugated and Al-coated packaging suppressed the browning degree. The changes of color L-, a-, and b-vlaues were minimal changes in Al-coated packaging. There was no significant difference in the total amino acids, polyphenol oxidase, and peroxidase in corrugated packaging and Al-coated packaging, regardless of the storage period. The microbial growth such as total aerobic bacteria, yeast, and mold of Enoki mushroom during the storage period, were significantly suppressed in Al-coated packaging samples as compared to the control and corrugated packaging. In conclusion, Al-coated packaging has beneficial effects such as preventing moisture loss, maintaining browning degree, inhibiting oxidative enzyme reaction, and ensuring microbial safety of Enoki mushrooms during the storage period. Al-coated packaging is considered effective for extending the shelf-life and improving the storage and distribution of mushrooms. Copyright © 2024 The Korean Society of Food Preservation.

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