Postharvest shelf life of button and oyster mushroom affected by different chemicals during ambient storage

Abstract

The postharvest shelf life of mushrooms is very less because of various factors including high respiration rate and water content. To extend the storage life of button ( Agaricus bisporus ) var. U-3-54 and oyster mushroom ( Pleurotus ostreatus ) var. Florida an experiment was conducted using different postharvest chemical dip followed by storage for 4 days in polyethylene (PE) bags at ambient conditions (25 o C). A significant reduction in physiological loss in weight (%PLW) and moisture (%) content in both the mushrooms was recorded with highest in control and lowest in 0.3% ascorbic acid followed by 0.3% citric acid. The biochemical constituents viz ., protein, fat, crude fibre and ash in all the treatments of mushrooms were also found to reduce significantly during ambient storage. The maximum retention of protein, fat, crude fibre and ash contents was recorded in control and lowest in 30% Aloe vera gel. Aloe vera gel and chitosan were not found suitable chemical dip as there was a significant colour change and the produce was un-marketable after 3 days of storage at ambient temperature (25 o C).