CHANGES OF INDEXES QUALITY OF MUSHROOMS DEPEND ON DURATION AND STORAGE CONDITIONS

Abstract

The results of investigations of the effect of duration and conditions of storage on changes in the quality of mushrooms of the Agaricus Bisporus (AB) of strain IBK-25 and Pleurotus Ostreatus (PO) of strain NK-35 were presented in the article. Changes in the quality of mushrooms were determined before and after 6 days of storage by organoleptic, marketability and chemical parameters. The temperatures of storage were minus 1, 1, 3 and 5°C and relative humidity – 90±1%. The quality of products was evaluated by appearance, magnitude of natural losses (NL), output of marketability mushrooms and chemical parameters (dry matter (DM), protein nitrogen (PN), ascorbic acid (AA)). The results of visual observations during 6 days were indicated that better temperature of storage for mushrooms was 1°C. AB at a temperature of minus 1°C frozen and after defrosting was not suitable for utilize, and the PO restored own structure and after sorting them could be processed. The quantity of marketability AB during 6 days of storage at a temperature of 3°C decreased by 3.4 and 3.5%, PO – by 3.4 and 3.8%, compared with the control; at 5°C – in AB by 19.2 and 20.6% and in the PO by 12.4 and 13.1%, respectively, depending on the waves of fruiting. NL of PO after 6 days of storage at 5°C were greater than AB as a result larger evaporation area, but they had smaller quantity of non- marketability mushrooms 8.7–9.9% against 17.7–19.3%. The output of marketability products at a temperature of 1°C in both species of mushrooms was approximately the same but at the temperature of 5°C in PO it was higher on 9.0-9.4%. Term of storage of AB during 6 days had effect on the changed quantity of some chemical substances: the amount of DM decreased (by 5.3-17.4%), AA (by 7.4-25.9%) but almost did not change the quantity of PN. Similar trends were observed for PO. Thus, as a result of the conducted researches we recommend as an optimum temperature regime of storage for mushrooms of AB and PO 1°С because it provides preservation of their organoleptic, marketability and chemical indicators.