POST HARVEST TECHNOLOGY OF MUSHROOM

MUSHROOM CULTIVATION

1. Presented by p.Venkatesan Ii m. sc ., agri microbiology POST HARVEST TECHNOLOGY OF MUSHROOM 1

2. OUTLINE Harvest index Pre-cooling Packing Modified atmospheric packaging Chemical substance treating Material for packaging Mushroom storage Short term post harvest Long term post harvest 2

3. Introduction Mushrooms, like other fruits and vegetables, respire, grow, mature and senesce after the harvest which affect quality and shelf-life significantly. Understanding of the postharvest physiological processes which affect the quality and shelf life and how these could be managed. 3

4. Harvest index It is the proper harvesting time and stage.Mushrooms are harvested three weeks after casing Button mushrooms are to be harvested when the cap size is 30-45 mm in diameter Oyster mushroom is harvested when the fruiting body becomes curled under edges and well formed grills 4

5. Pre cooling Mushrooms are kept in plastic bags and stored in cooling unit Vaccum cooling is another cooling system where the water in the cell walls is evaporated under pressure which lowers the temperature But it is high cost oriented system 5

6. Chemical substance treating Immerse mushroom in liquid for 10 minutes in solution of hydrogen peroxide or citric acid Then they were sliced packed and stored at 4ºC for upto 19 days 6

7. Short term storage Refrigerated storage The shelf life of mushroom may be extended by refrigeration t 1-4 ºC Cooling the mushroom may be results in lower the rate of physiological process within the mushrooms Lower temperature retards the growth of micro organisms,reduces the post harvest metabolic losses and minimizes the moisture loss. Freshly harvested mushrooms are packed in 25 gauge polythene bags without making any holes. Immediately after packing they are stored at 5°C in a refrigerator. This process extends the storage life for 3-5 days. This process helps in reducing the respiratory rate and minimizing the water loss. In addition, it reduces browning of mushroom and off flavour development 7

8. Drying Reason for short life of mushroom is high moisture content and dryiong of mushroom preserve it for long time 70-90 % during harvest 10-13% after drying 8

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10. Sun drying It is the cheapest method due to its free availability in nature It takes about 7-8 hours for drying After harvesting the mushrooms are washed free from impurities. After washing mushrooms are washed in steel trays. 10

11. Mechanical dehydration Mushrooms are reduced to 1/10 of their weight by using mechanical dehydrators at 60 -70 º C Further they can be kept in air tight containers. 11

12. Preservation by gamma radiation Shelf life of mushroom can be increased upto 10 days by giving gamma radiation and storing at 15 º C Freeze drying Immerse in solution of 0.05% sodium metasulphate +2% sodium chloride for 2 min Blanch it for 2 min Cooling and freeze it at 30 º C for one min 12

13. Canning 13

14. Blanching It is the process in which acidic enzymes like oxidase,peroxidase,catalyses are inactivated It is important treatment before freezing Immersion in hot water at a temperature of 85-100ºC or in a steam at 100ºc for a specific time 14

15. Canning Blanch cooled mushrooms for five mins in boiled water followed by cooling Fill in the cans containg brine solution (2+2+3) Exhaust the air Sealed it and stored 15

16. Sterilization The batch process was used on which cans are placed in autocalve and sterilized for 30 min at 15 pounds pressure 16

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18. Labelling and packaging Branded with compay name and all the particulars should be printed in the prescribed manner Packed in attractive bags or containers for sales 18

19. Packaging It is essential to protect the mushroom during marketing Packed in polythene bags of 250-400 g for local market For long distance transport pvc films are used instead of polythene bags. Pre cooled mushrooms are stored in insulted containers having ice in it,so that the mushroom remains fresh healthy during transport 19

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