Physicochemical characteristics of new breed white Hypsizygus marmoreus for cold storage after harvest

Q4 Agricultural and Biological Sciences

Korean Journal of Food Preservation Pub Date : 2023-04-01 DOI:10.11002/kjfp.2023.30.2.205

J. Park, Hye-Jin Park, Jong-Seok Kim, D. Jeong, Chae-Won Han, Seung-Yeol Lee, H. Jung, Young-je Cho

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Abstract

Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, and nutritional and functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up to 42 days. Two existing varieties of white H. marmoreus, namely H6 from Korea and HKT from Japan, were used for comparison. The mechanical texture of EG2020 was superior to H6 and HKT due to the increasing hardness of the pileus with time. Browning, in terms of the total color difference during storage, was found to be the most severe in HKT. In terms of composition, EG2020 had the highest total free sugar content, a large amount of organic acids, and higher sugar content than H6 and HKT. EG2020 also contained the largest amount of β-glucan, and its amount increased during storage. In sensory evaluation, EG2020 received higher scores than HKT in flavor, taste, appearance, and texture. Therefore, the EG2020 variety is more stable than HKT during storage and distribution.

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收获后冷藏白绒球新品种的理化特性研究

新鲜蘑菇在收获后容易褐变和组织变化。本研究对韩国新开发的白山毛榉蘑菇(Hypsizygus marmoreus)品种(EG2020)的外观、理化品质指标以及营养和功能成分进行了长达42天的冷藏监测。以韩国的H6和日本的HKT两个现有的白麻猴品种为研究对象进行比较。EG2020的机械织构优于H6和HKT，这是由于菌毛硬度随时间的增加而增加。就贮存期间的总色差而言，褐变在香港最为严重。在组成上，EG2020的总游离糖含量最高，有机酸含量大，糖含量高于H6和HKT。EG2020中β-葡聚糖的含量也最高，且在贮藏过程中含量增加。感官评价中，EG2020在风味、口感、外观和质地方面得分高于HKT。因此，EG2020品种在储存和配送过程中比HKT更稳定。

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来源期刊

Korean Journal of Food Preservation Agricultural and Biological Sciences-Food Science

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期刊介绍： This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.