신품종 갈색 느티만가닥버섯(Hypsizygus marmoreus)의 수확 후 저온저장 중 이화학적 품질 특성

In this study, the physicochemical quality and external, nutritional, and functional characteristics of a newly developed cultivar of Hypsizygus marmoreus (Brown cultivar) EG1113 were investigated and compared with those of the currently marketed Korean HSI and Japanese FKOK cultivars. A sensory evaluation survey was conducted to determine consumer preferences. Shapes of pileus and the stipes were well maintained after 42 days for EG1113, but HSI and FKOK showed pileus collapse after 28 days. Mechanical texture, hardness, and elasticity of EG1113 slightly increased over storage, and cohesiveness was maintained. Colorimetry results showed that increases in pileus, the ∆E values during storage were lowest for EG1113, and EG1113 also had the lowest polyphenol oxidase activity. Changes in pH and sugar content during storage were similar for the three varieties. The free sugar content of EG1113 was almost twice that of HSI, and EG1113 had the highest β-glucan content. Notably, consumer preference survey results showed that EG1113 received higher flavor, taste, and texture scores than HSI or FKOK.