(P06-013-23) Comparison of Physicochemical Quality Changes of Brown Cultivar Hypsizygus marmoreus According to Storage Period After Harvest

Objectives: Mushrooms have the disadvantage of being difficult to distribute due to changes in browning and texture as the storage period elapses. The purpose of this study, consumer preference of a new variety brown Hypsizygus marmoreus was verified to provide basic data to secure storage stability and confirm export potential.

Methods: In this study, we comparison analysis the external characteristics, physicochemical quality, nutritional ingredients and functional components according to the storage periods between the new variety EG1113 and the HSI, FKOK on the market. In addition, a consumer preference survey was conducted through sensory evaluation.

Results: In this study, the external characteristics, physicochemical quality, nutritional and functional components of the Hypsizygus marmoreus (Brown cultivar) EG1113 that succeeded in developing a new variety in Korea, the Korean variety HSI currently on the market and the Japanese cultivar FKOK currently on the market were compared and analyzed, and survey was conducted on consumer preference through sensory evaluation. The shape of the pileus and the stipe were well maintained even after 42 days, but the HSI and the FKOK showed the pileus collapsed after 28 days. The browning degree of mushrooms with a colorimeter, the ∆E value of the pileus was the lowest in the EG1113, resulting in the lowest discoloration. As a result of polyphenol oxidase (PPO) activity in the EG1113 had the lowest enzyme activity. Changes in pH and sugar content maintained almost constant levels for all three varieties. The free sugar content was the highest in the EG1113, and the lowest in HSI. β-glucan showed the highest content of the EG1113. In the consumer preference survey through sensory evaluation, the EG1113 received the highest scores in flavor, taste, and texture confirming that consumers preference was high.

Conclusions: Taking the above results together, the new variety EG1113 was superior in appearance, physicochemical quality, nutritional ingredients and functional components according to the storage period increased. Therefore, that the new variety EG1113 was judged to be an advantageous variety for storage during distribution.

Funding Sources: Korea Forestry Promotion Institute(KOFPI), Korea Forest Service