주요 수출버섯인 큰느타리버섯의 적합한 수확 후 관리방법을 개발하기 위해 저온 저장 후 유통온도와 갈변방지처리에 따른 품질변화를 분석한 결과, 수확 후 예냉단계에서 $ClO_2$ 처리를 하여 포장하여 저온저장 후 $20^{circ}C$ 유통시 무처리보다 신선도가 우수했으며, $10{sim}15^{circ}C$에서 유통할 때는 18일까지 판매가능한 신선도가 유지되어 무처리보다 3~6일 연장되어 농가에서 출하 후 매장까지 신선도 유지에는 낮은 온도관리가 가장 주요한 요인임을 확인할 수 있었다.
Pleurotus eryngii is one of the main export items in Korean mushroom industry. Whole mushrooms were packed with 30 um polypropylene anti-fog film without trimming. The range of package weight and oxygen permeability of film were 400 g and 2000 $c/m^2$, 24 h,atm, respectively. The anti-browning treatments were sprayed by 0.5%(w/w) solution of Sporix Sporix(Sodium polyphosphate and $ClO_2$ gas The weight loss ratio was increased with increasing shelf period and temperature. There were no big differences in weight loss ratio according to browning inhibitors. In case of $ClO_2$ treatment, the hardness and lightness of stem was showed higher than other treatment for shelf period. As results of freshness, the optimum browning inhibitor of P. eryngii was $ClO_2$ treatment and the shelf life was extended 36days at $10{sim}15^{circ}C$.
