Vol. 8, Issue 4 (2020)
A storage study of value added oyster mushroom products
Author(s): Priyanka Priyadarsini and Abhinab Mishra
Abstract: Oyster mushroom (Pleurotus ostreatus) is an edible mushroom of the kingdom Mycetae and belongs to the family Agaricaceae. Significant amount of oyster mushroom is grown in Odisha particularly in winter season, when there is shortage of paddy straw mushroom in the market. Though it has got all the nutritional factors compared to all other type of mushrooms, unlike paddy straw and button mushroom, oyster mushroom has a bland taste which is not very much liked by the consumers. Generally farmers do not get remunerative price for cultivating this type of mushroom because almost entire domestic trade is in the fresh form while most of the export is in the preserved form (canned or steeped). Current era is characterized by greater awareness about quality and, above all, with the demand for the readymade or ready-to-make food products. As mushrooms contain high moisture and are delicate in texture, these cannot be stored for more than 24 hours at the ambient conditions of the tropics. This leads to weight loss, veil opening, browning, liquefaction and microbial spoilage of the product making it unsaleable. Effective processing techniques will not only prevent the post-harvest losses but also result in greater remuneration to the growers as well as to the processors. The objective of the study was therefore, to prepare oyster mushroom value added products using both fresh and powdered oyster mushrooms and study the shelf life of mushroom ketchup in two different packaging materials like glass bottle and PET bottle and mushroom soup powder in LDPE pouch, HDPE pouch, PP pouch and aluminium foil. For storage, it was concluded that glass bottle storage is preferred for oyster mushroom ketchup and laminated aluminium pouch was considered the best for oyster mushroom soup powder.
DOI: 10.22271/chemi.2020.v8.i4d.9703
Pages: 266-270 | 646 Views 119 Downloads
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How to cite this article:
Priyanka Priyadarsini, Abhinab Mishra. A storage study of value added oyster mushroom products. Int J Chem Stud 2020;8(4):266-270. DOI: 10.22271/chemi.2020.v8.i4d.9703
