Hypobaric Storage Technique in The Mushroom Preservation

Yıl 2015, Cilt: 1 Sayı: 2, 117 - 125, 22.12.2015

Hakan Kibar Beyhan Kibar

Öz

Edible mushroom production is gradually increasing in the world and our country. Increasingmushroom production increases the importance of storage techniques tomaintain for a longer periodthevitalityand quality ofmushroomsuntil it reaches the consumer. Becausemushroomhavea high water content and respiration rate of mushroom is high, it deteriorates very rapidlyafter harvest and loses itsquality. Slow or rapid loss of vitality and quality in the mushrooms after harvest depends on providing of optimum storage conditions. When optimum storage conditions can not be provided after harvest, quality lossesinmushrooms such as shrinkage, water and weight loss, stem elongation and thinning, capopening, decrease in protein, sugar and soluble solids content, undesirable odor development, color changes (darkening, browning), texture changes (softening or the loss of hardness in thefleshy part) andmicrobial infections occur. Harvested mushrooms have a very short shelf life such as only 3-4 days due to its high moisture and enzyme content. Therefore, different techniques such ascold storage, controlled atmosphere storage, modified atmosphere packaging, dryingpreservation, canning, hyperbaric and hypobaric storage are applied toprolong the shelf lifeofmushroomspostharvest and to maintainquality ofmushroomsfor a longer time until it reaches the consumer. In this study, hypobaric storage technique from mentioned storagetechniques forediblemushrooms which have very short preservation periodis described.

Anahtar Kelimeler

Mushroom, preservation, quality, hypobaric storage

Mantar Muhafazasında Hipobarik Depolama Tekniği

Öz

Dünyada ve ülkemizde yemeklik mantar üretimi giderek bir artış eğiliminde olup, artan mantar üretimi mantarların tüketiciye ulaşıncaya kadar canlılığını ve kalitesini daha uzun süre muhafaza etmesi için depolama tekniklerinin önemini artırmaktadır. Mantar yüksek su içeriğine sahip olduğu ve solunum hızı yüksek olduğu için hasattan sonra çok hızlı bozulmakta ve kalitesini kaybetmektedir. Mantarda hasattan sonra canlılık ve kalite kaybının yavaş veya hızlı olması optimum depolama koşullarının sağlanmasına bağlıdır. Hasattan sonra optimum depolama koşulları sağlanmadığında mantarlarda büzüşme, su ve ağırlık kaybı, sap uzaması ve incelmesi, şapka açılması, protein, şeker ve çözünebilir kuru madde miktarlarında azalma, istenmeyen koku gelişimi, renk değişimleri (kararma, kahverengileşme), doku değişimleri (yumuşama veya etli kısımda sertliğin kaybı) ve mikrobiyal enfeksiyonlar gibi kalite kayıpları meydana gelmektedir. Hasat edilen mantarlar yüksek nem ve enzim içeriği nedeniyle yalnızca 3-4 gün gibi çok kısa bir raf ömrüne sahiptir. Bu nedenle mantarların hasat sonrası raf ömrünün uzatılması ve tüketiciye ulaşıncaya kadar kalitesini daha uzun süre sürdürebilmeleri için soğukta muhafaza, kontrollü atmosfer depolama, modifiye atmosfer paketleme, kurutarak muhafaza, konserveye işleme, hipobarik ve hiperbarik depolama gibi farklı teknikler uygulanmaktadır. Bu çalışmada muhafaza süresi kısa olan yemeklik mantarlar için bahsedilen depolama tekniklerinden hipobarik depolama tekniği açıklanmaktadır.

Anahtar Kelimeler

Mantar, muhafaza, kalite, hipobarik depolama

Kaynakça

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