Shelf Life Of Mushrooms Research Articles

Effect of Packaging Materials on Antifogging Film Properties and Quality of Oyster Mushrooms at Different Storage Temperatures

Mushroom is highly perishable and easily damaged within a day after harvesting due to their high respiration rate which leads to the release of water vapour. The most effective way to preserve fresh mushrooms is by packaging. However, excessive water vapour inside the packaging can cause condensation or fog and subsequently, lead to product damage. Hence, appropriate material for packaging mushrooms is important to maintain the quality and prolong the shelf-life. The main objective of this study is to compare the effect of different packaging material types on the fogging effect. The studied materials are low-density polyethylene (LDPE), polypropylene (PP), nylon, and gelatin-based film. Based on the market survey prior to the study, it showed that the most plastic material used in the market is polypropylene (PP) compared to other materials. The experimental study then proceeded by comparing the different types of materials used for the packaging of mushrooms. Samples of 20 g mushrooms were filled in a cup covered with four different types of films and stored at three different storage temperatures (5 °C, 10 °C, 30 °C) for 7 days. It was observed that the gelatin-based film showed good antifogging behaviour when compared to other films. Additionally, the mushrooms showed high weight loss and severe browning for all types of packaging materials after 7 days of storage at high temperatures (30 °C). In conclusion, the gelatin-based film has revealed excellent water-adsorbing with antifogging behaviour to maintain the quality and shelf life of mushrooms at low temperatures for storage and distribution.

Value Addition in Oyster Mushroom

Abstract: Oyster Mushroom has many nutritional effect, medicinal use and used as a functional food. It contains low calorie, high protein, dietary fibre, vitamins and minerals. It is very promising in its agribusiness trend, but has a constraint low shelf life. Mushroom value chain classified into input suppliers, producers prepared with mushroom like soup powder, pickles, chips, paste, ketchup, noodles, pasta, biscuits, traders, processors and consumers. In India value addition in mushroom represents approximately 7% which is lower than some developing countries. Many novel value-added products can be prepared with mushroom like powder, pickles, chips, ketchup, noodles, pasta, biscuits. The shelf life of mushroom can be extended by the preserving in the form of pickle. The main aim of the present study is the sensory analysis and storability of mushroom pickle by applying different technology. The product has been evaluated for sensory attributes like colour, aroma, taste, texture and overall acceptability. The growth of fungus and changes in appearance at different storage period were also evaluated. Keywords: Citric acid, Nutritional Evaluation, Pickle, Oyster Mushroom, Solar Drying

Physiochemical, antioxidant, and food simulant release properties of collagen‐carboxymethyl cellulose films enriched with Berberis lyceum root extract for biodegradable active food packaging

The fish processing by-products are generally predicted as low-cost resources and used as feed for aquaculture and fertilizers for agriculture. This study aimed to extract collagen type-I from fish-discarded skin and their application in the fabrication of active food packaging films. Carboxymethyl cellulose (CMC) was used in collagen films as a cross linker and Berberis lyceum root extract (BLRE) as an antioxidant agent. Films prepared with BLRE presented outstanding features, such as high biodegradability, low transparency, and high UV-Vis barrier properties. In addition, BLRE-loaded films showed excellent antioxidant activities. Further, the exposure of the film to different food simulants showed higher antioxidant release in acidic, and alcoholic food simulants as compared to fatty food simulants. Additionally, these films were also used to wrap mushrooms in order to increase their shelf life. Hence, the present study encourages collagen extraction from fish waste and its use as biodegradable food packaging materials. Novelty impact statement Fish skin is an aquaculture waste but still contains a high amount of collagen type-I, which can be used in combination with CMC to fabricate active food packaging films. These films incorporated with BLRE showed excellent antioxidant activities. Moreover, these films offered a high UV barrier and biodegradable properties. The film’s biodegradability in soil within 10 days increases their application as environmentally friendly materials. Further, these films can effectively prolong the shelf life of mushrooms. Therefore, the bioactive collagen-CMC film provides an effective alternative to synthetic film to maintain the quality and prolong the shelf-life of oily and dry food products.

Increasing nicotinamide adenine dinucleotide phosphate hydrogen levels via pentose phosphate pathway promotes phyenylpropanoid metabolism of fresh-cut white mushroom (Agaricus bisporus) under high O2/CO2 storage

Cutting usually shortens white mushroom shelf life due to wounding stress. The metabolic activities including phenylpropanoid metabolism can promote wound-healing ability in white mushroom, thus alleviating the negative effect of its cutting process. However, few reports have reported on the relationship between phenylpropanoid metabolism and nicotinamide adenine dinucleotide phosphate hydrogen (NADPH) content. In this study, the effects of high O2/CO2 treatment on the phenylpropanoid metabolism and NADPH level produced via the pentose phosphate pathway (PPP) in white mushroom slices were analyzed. White mushroom slices were first treated with 80% O2+20% CO2 controlled atmosphere for 3 h. The results showed that high O2/CO2 treatment enhanced phenylpropanoid metabolism, which is demonstrated by higher total phenol, flavonoid, and lignin content. High O2/CO2 treatment also reduced the total respiratory rate. However, it increased PPP and tricarboxylic acid cycle rates; inhibited decline in ATP content and improved NAD+ kinase activity. Moreover, NAD+ and NADH contents decreased, whereas NADP+ and NADPH contents increased. To further investigate the relationship between respiratory metabolism and phenylpropanoid metabolism, whole white mushroom were immersed in 0.1 mol L−1 Na3PO4 (a PPP inhibitor) and then the slices were treated with 80% O2+20% CO2 for 3 h. This led to lower key enzyme activity and metabolic product content in the phenylpropanoid metabolism compared with no Na3PO4 treatment. These results demonstrated that high oxygen treatment can effectively induce phenylpropanoid metabolism by increasing NADPH levels via stimulating the PPP. In conclusion, the PPP might play an important role of phenylpropanoid metabolism in fresh-cut white mushroom.

Method Superior to Traditional Spectral Identification: FT-NIR Two-Dimensional Correlation Spectroscopy Combined with Deep Learning to Identify the Shelf Life of Fresh Phlebopus portentosus.

The taste of fresh mushrooms is always appealing. Phlebopus portentosus is the only porcini that can be cultivated artificially in the world, with a daily output of up to 2 tons and a large sales market. Fresh mushrooms are very susceptible to microbial attacks when stored at 0–2 °C for more than 5 days. Therefore, the freshness of P. portentosus must be evaluated during its refrigeration to ensure food safety. According to their freshness, the samples were divided into three categories, namely, category I (1–2 days, 0–48 h, recommended for consumption), category II (3–4 days, 48–96 h, recommended for consumption), and category III (5–6 days, 96–144 h, not recommended). In our study, a fast and reliable shelf life identification method was established through Fourier transform near-infrared (FT-NIR) spectroscopy combined with a machine learning method. Deep learning (DL) is a new focus in the field of food research, so we established a deep learning classification model, traditional support-vector machine (SVM), partial least-squares discriminant analysis (PLS-DA), and an extreme learning machine (ELM) model to identify the shelf life of P. portentosus. The results showed that FT-NIR two-dimensional correlation spectroscopy (2DCOS) combined with the deep learning model was more suitable for the identification of fresh mushroom shelf life and the model had the best robustness. In conclusion, FT-NIR combined with machine learning had the advantages of being nondestructive, fast, and highly accurate in identifying the shelf life of P. portentosus. This method may become a promising rapid analysis tool, which can quickly identify the shelf life of fresh edible mushrooms.

Effect of Coatings Using Titanium Dioxide Nanoparticles and Chitosan Films on Oxidation during Storage on White Button Mushroom

White button mushroom or (Agaricus bisporus) is known as a healthy foodstuff with several nutrients, polyphenols, proteins, and dietary fibers. Mushrooms have a short shelf-life, approximately three to four days at commercial storage and about eight days under chilling conditions. In the current study, titanium dioxide nanoparticles and chitosan films were used as novel active coating materials with the addition of thymol and tween (T and T) as food preservatives to prolong mushroom shelf life up to 12 days. Chitosan, Chitosan-Nano, and Chitosan-Nano/TT were used as coating materials, while water was used as control. Chitosan-Nano/TT film reported the lowest peroxidase activity (0.005 U kg−1 FW) and the highest superoxide dismutase activity (4.033 U kg−1 FW), while catalase activity in Chitosan-Nano film was (0.45 U kg−1 FW). Chitosan-Nano film enhanced the reactive oxygen species production levels, DPPH radicals (74.70%), and malondialdehyde content (1.68 µmol kg−1FW). Chitosan-Nano/TT film preserved the respiration rates (O2 consumption −0.026 mmol s−1kg−1, CO2 production −0.004 mg CO2 kg−1s−1) and increased the phenolic contents (0.38 g kg−1). The results suggested that nano-coating films can increase the oxidation processes which enhanced the quality of the mushrooms.

Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom

Shiitake mushroom is one of the most popular delicious vegetables, although fresh shiitake mushroom has short shelf life as a result of biochemical degradation. Drying can prolong the shelf life of mushroom. Additionally, application of cold plasma pretreatments (CPT) before drying can preserve the product quality, processing costs and nutritional values. Therefore, we aimed to explore the effect of cold plasma pretreated hot-air drying at 50, 60 and 70 °C on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. Scanning electron microscopy micrographs showed that CPT induced the surface modification of fresh shiitake (such as cellular disarrangement, cellular shrinkages, disruption or break down of cell walls, and intracellular spaces and cavities) and facilitate the rapid drying than control samples. Furthermore, CPT improved the powder qualities (bulk density, water retention and swelling index) and preserved higher nutritional attributes (sugars, vitamins, phenolic acids contents and antioxidant activity) compared to the control groups. Conclusively, CPT could be a suitable alternative technique for improving drying characteristics and preserving nutritional attributes of agro-based products. © 2021 Society of Chemical Industry.

Properties of plasma-activated water with different activation time and its effects on the quality of button mushrooms (Agaricus bisporus)

This study aimed to develop an underwater air plasma generator to produce plasma-activated water (PAW). The effect of plasma activation time on the physicochemical properties of PAW and the effect of thus-generated PAW on the postharvest quality of button mushrooms were investigated. The results showed that the pH value, electrical conductivity, and oxidation-reduction potential of PAW were significantly dependent on plasma activation time, while no obvious changes were observed in PAW temperature during the whole activation process. The PAW treatment effectively inactivated Escherichia coli cells on the surface of button mushrooms, with the bacterial reduction from 0.11 to 1.32 log10 CFU/g when the activation time increased from 5 to 25 min. Furthermore, PAW treatment delayed the browning process, extended the shelf life of mushrooms, and affected other quality attributes of mushrooms. Among all these groups with PAW treatment, the 20-PAW-treated groups showed the highest firmness and total soluble solid content, and the lowest browning index and relative electrical conductivity during the whole storage duration. Additionally, no significant changes were observed in the pH and 1,1-dipheny1-2-picrylhydrazyl radical-scavenging capacity among all groups.

Effect of simulated transport vibration on the quality of shiitake mushroom (Lentinus edodes) during storage.

The quality and shelf life of mushrooms are critical to their commercial viability. In this study, the effects of simulated transport vibration on postharvest quality of shiitake mushrooms (Lentinus edodes) were assessed over 12 days of storage. Furthermore, the protective performance of foam cushion material used in packaging during simulated transport was evaluated. Changes in respiration rate, weight loss, browning index, firmness, and malondialdehyde content were measured following vibration treatment. The results revealed that simulated transport vibration contributed to the deterioration of quality of shiitake mushrooms during storage, and the foam cushion material had a protective influence on the maintenance of shiitake mushroom quality. Taken together, our findings suggest that the foam cushion material used in packaging has the potential to improve the quality of shiitake mushrooms and extend their shelf life.

EFFECTS OF DRYING METHODS ON THE CHARACTERISTICS OF Pleurotus sajor-caju MUSHROOM

Mushrooms of the Pleurotus spp. are very sensitive and the shelf-life of mushrooms is limited, that is a few days under normal or low temperatures, which is a limitation in the distribution and marketing of fresh products. To extend their shelf life, drying methods need to be applied. Total drying time decreased with increased drying temperatures (960 and 330 min of drying at 40 and 70°C, respectively). The drying curve equations is establised as y=a.exp(-kt) (R2>0.95). These equations can be applied to predict moisture reduction during drying of Pleurotus spp. at the temperature ranges studied. Besides, effect of drying methods (convection, sun and solar drying) was investigated. Results showed that the quality of sample treated with solar drying was higher than others. In the solar drying samples, the highest protein, carbohydrate, flavonoid,
 b-glucan content (in dry basis) were 16.22%, 24.84% and 5.82 mg QE/gm, 0.41%, respectively. The antioxidant capacity (FRAP and DPPH) was 362.58 mM Fe2+/gm and 62.35%, respectively. The lighter color was obtained for the mushroom dried using a solar dryer.

The effect of edible coating with combined Thymus Vulgaris extract and glycerol monoestearate on oyster mushroom ҆s shelf life

Shelf-life of mushrooms is very low, because of several characteristics, such as their thin epidermal structure and high respiration rates. They tend to lose their quality after harvest. Hence, mushrooms need supportive care to keep freshness. Several protective methods have been recommended. In the current study, the effect of lipid-edible coating with different doses of glycerol monoestearate and thyme extract, for the extending of edible mushroom’s shelf life was evaluated. After, preparation of aqueous thyme extract (TE) by the Clevenger method, the mushroom treatments were prepared with different concentrations of the glycerol monoestearate (GMS) and thyme extract. The chemical composition of the extract was performed using GC-MS method. The texture tightness, color and weight loss were respectively, measured using the texture analyzer, HunterLab and digital balance. The Sensory and antimicrobial evaluations were also performed during the 15 days. Analysis of the extract has detected the 23 chemical compositions with the different structures and functional groups. The high texture tightness and the low weight loss determined for the mixture of GMS and 150 mg/kg TE, and the color indices (a*b*L*) have less significant change by adding the GMS with doses of 100 and 150 mg/kg of TE. Furthermore, the high antimicrobial activities resolute for the GMS+TE150 mg/kg. In conclusion, the GMS+EO150 mg/kg coating could be used significantly for preserving the quality of oyster mushrooms throughout long-term storage

Effect of aqueous extract, hydrosol, and essential oil forms of some endemic Origanum L. (Lamiaceae) taxa on polyphenol oxidase activity in fresh‐cut mushroom samples

Origanum L. is one of the high-value medicinal and aromatic plants generally used for various purposes in the field of food and health. This study evaluated the effect of aqueous extract, hydrosol and essential oil forms of seven Origanum taxa including three endemic species in fresh-cut mushroom samples in order to prevent polyphenol oxidase (PPO) activity. Food samples were treated with these natural preservatives (aqueous extract, hydrosol, and essantial oil) and stored at 4°C temperature for a maximum of 5 days. It was found that the extract form of Origanum vulgare L. subsp. hirtum (Link) Ietsw. provided maximum PPO inhibition with 64.50% of reduction on 3rd day. Similarly, 3-fold reduction in hydrosol application was observed with Origanum bilgeri P. H. Davis which is the endemic plant. These results were conducted with the extract forms containing water are more effective than essential oil form to inhibit PPO activity. Practical applications In this study, we have investigated alternative usage of some Origanum plants as natural anti-browning food additives in mushroom samples. The samples separately treated with aqueous extract, hydrosol, and essential oil forms of different Origanum plants were stored until 5 days. PPO activities of samples on 1st, 3rd, and 5th days were used to determinate the shelf life of mushrooms associating with their browness.

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

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).

Integration of Oyster and Milky Mushroom Flour to Underutilized Pulses for the Development of Mushroom Analogues

Mushrooms are considered to be a healthy food as they are low in fat, high in protein with good biological value and antioxidant properties. Mushrooms also contain appreciable amounts of dietary fiber. But their quality starts deteriorating immediately after the harvest. On the other hand, horse gram and cowpea have limited utilization due to the presence of anti nutritional factor. In order to extend the shelf life of mushrooms with added value and breakdown the limit of utilization of horse gram and cowpea, extrusion processing has been carried out to develop mushroom analogues through the combination of mushrooms with those underutilized pulses. A formulation comprising 50-75% of pulses and 25-50% mushrooms was made up and extruded with feed moisture content of 12%, an extrusion temperature of 120°C and a screw speed of 150 rpm. The developed products had protein content ranging from 23.01 to 24.56% with increased antioxidant and in-vitro- digestibility properties. Addition of mushroom flour increased the Water Absorption Index (WAI) and decreased the Water Solubility Index (WSI). Incorporation of oyster mushroom powder at 25% and 50% along with cowpea and horse gram flour was found most acceptable in terms of texture and other organoleptic attributes. Developed mushroom analogues can act as a novel vegetarian protein rich convenience product in the market to improve nutritional status of the population.

Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms

SummaryMushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique. The objective of this work was to evaluate the effect of different antibrowning agents (ascorbic acid, sodium metabisulphite and L‐cysteine) applied by two methodologies (immersion and fogging) on the quality of mushrooms during storage at 5 °C. Weight losses, microstructural organisation, colour and texture changes were evaluated as quality indicators. Polyphenol oxidase activity, phenolic content and antioxidant activity were also evaluated. Fogging achieved browning inhibition without major changes in firmness, while immersion treatments inhibited browning but significant changes in firmness were found. Browning inhibition achieved by fogging showed similar results when compared to the conventional immersion treatments. Fogging has the advantage of being less aggressive than immersion while requiring a significantly smaller amount of antibrowning solution than traditional immersion.

Preparation of zein nanofibers with cinnamaldehyde encapsulated in surfactants at critical micelle concentration for active food packaging

Abstract This work studied the effect of nonionic surfactant (Tween 80), anionic surfactants sodium dodecyl sulfate (SDS), cationic surfactants sodium cetyltrimethyl ammonium bromide (CTAB), amphoteric surfactant (Lecithin) on the characteristics of electrospun zein nanofibers and on the release of cinnamaldehyde essential oil (CEO) in zein nanofibers. The effect of applying nanofibers as an antibacterial package was also investigated. Scanning electron micrographs demonstrated that the flat shape of zein nanofibers could shift to round when surfactants were added. The interaction between zein and lecithin caused many granules while the addition of other surfactants produced a smooth surface. Fourier transform infrared indicated that the addition of surfactants could change the secondary structure of zein. The addition of CTAB to zein nanofibers decreased the release of CEO while addition of Tween80, lecithin and SDS accelerated release in ethanol aqueous solution. The nanofibers inhibited the growth of microorganisms and prolonged the shelf life of mushrooms, which confirmed that it can be applied in active antibacterial package.

Synthesis and Characterization of Konjac Glucomannan/Carrageenan/Nano-silica Films for the Preservation of Postharvest White Mushrooms.

In this study, the konjac glucomannan (KGM)/carrageenan (KC)/nano-silica film was prepared and characterized by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). The preservation quality of white mushrooms (Agaricus bisporus) packed using the films was also determined. The nano-silica dosage was found to affect the properties of the nanocomposite KGM/KC films. The results indicated that the properties of the films were significantly improved with the addition of nano-silica. The water vapor permeability, water solubility, moisture absorption, and light transmittance of KGM/KC/nano-silica films were significantly affected by the nano-silica dosage. In this study, the optimal nano-silica dosage to incorporate into the film in order to achieve excellent performance was 0.3%. Strong intermolecular hydrogen bonds were also observed between KGM/KC and nano-silica in the KGM/KC/nano-silica film by FTIR. In addition, the KGM/KC/nano-silica film markedly reduced the browning index, delayed the weight loss and softening, and extended the shelf life of mushrooms during storage at 4 °C. The KGM/KC film modified using nano-silica can provide a potential method for improving the preservation quality of white mushrooms during storage.

Modified atmosphere packaging for extending the shelf life of fresh Agaricus bisporus

The objective of the research was to determine the impact of combined effect of modified atmosphere packaging (MAP), used films and storage time on the shelf-life improvement of button mushrooms (Agaricus bisporus). Four MAP groups, two types of films and control group (PVC wrap) were used. The scope of research included measurements of the weight loss, pH, color, veil opening, and texture as indicators of mushroom quality at the beginning, 4th, 7th, 11th, and 14th day of storage at 2°C. Statistically significant differences (p < 0.001) in all quality parameters depending on the time of storage were reported. Application in packages 10% and 20% oxygen (MAP2 and MAP4) and film of a thickness of 44 μm (F1) can inhibit the browning of the button mushrooms. The optimal conditions for extending the shelf life of mushrooms were found for packaging with 20%O2, 0%CO2, 80%N2 and film of a thickness of 44 μm. Practical applications Agaricus bisporus tend to lose quality right after harvest. Fresh mushrooms’ shelf life is limited to 1–3 days at ambient temperature and to 4–7 days at 4°C. According to the presented results, it is possible to maintain good quality of mushrooms up to 14 days for product packed in modified atmosphere with 10%O2, 5%CO2, 80%N2 and 20%O2, 0%CO2, 80%N2 and film of a thickness of 44 μm. These conditions can inhibit the browning of the button mushrooms.

The Influence of Hot Water and Calcium Chloride on The Changes in Color, Phenolics and Polyphenol Oxidase Activity of Mushroom During Postharvest Storage

Mushrooms undergo significant changes in quality after harvest due mainly to changes in color. This study was performed to determine the effects of CaCl2 and hot water on the changes in color, phenolics and polyphenoloxidase activities of mushrooms during storage. Mushrooms were treated with various concentrations of CaCl2 and hot water at various degrees for different time periods and stored for 12 days at 10oC. Significant changes were observed in color components during storage. Color change was associated with the increases in total soluble phenolics, esspecially increases in chlorogenic acid and polyphenol oxidase activity, suggesting that both phenolics and polyphenol oxidase contribute significantly to the browning in mushrooms. Hot water and CaCl2 treatments significantly reduced color change possibly through reductions in total soluble phenolics and the activity of polyphenol oxidase. The results suggest that CaCl2 and hot water treatments could be used to reduce color change after harvest and extend the shelf life of mushrooms.

Advances in post-harvest technology and value additions of edible mushrooms

Post harvest technology (PHT) is the method applied to the produce after harvest for its protection, processing, distribution, marketing, and utilization to cater the food and nutritional demands of the consumers. Post-harvest losses are very high in most of the food items including mushrooms because of high content of water. Hence, study of the post-harvest physiological processes influencing quality, shelf life and its management to ameliorate the situation is essential. In order to minimize these losses, it is necessary to have adequate and sound post harvest practices for short term/long term storage and processing. Pretreatments, packing, pre cooling are some of the techniques for short term storage of mushrooms while, drying, pickling and steeping preservation are some other techniques commonly used for long term storage of fresh mushrooms. Drying is the most common practice of extending shelf life of mushrooms at room temperatures in rural areas. Sun drying of mushroom is a very old and simple technique to obtain quality products. Sun drying or drying using solar dryers is working very efficiently. Pickling of oyster mushroom is a kind of long term preservation. It is done in a commercial scale by Satpuda Mushroom Sahkari Sangh, an NGO at Hoshangabad district in Madhya Pradesh and Chhattisgarh Mushroom at Raipur (Chhattisgarh). Steeping preservation of mushrooms is a convenient and economical method. In one of the studies clearly indicated that the shelf life of oyster mushroom could be prolonged for a period of 145 days while steeping in 0.1% citric acid, 0.11% acetic acid and 2% salt. In present days, there is a huge demand for the instant or ready made or ready-to-make food products. Now, value addition is becoming an important area and has enormous scope. Value can be added to the mushrooms from grading to the instant made snacks or the main-course item to the varied extent. Several real value-added products like mushroom papad, nuggets, bijoura, chakli, mushroom soup powder, biscuits, mushroom fortified wheat flour (enriched in several nutritional and medicinal attributes), Royal Oyster Capsules and readymade mushroom ketch up have been developed but are yet to be popularized in the Indian market.