STORAGE OF MUSHROOM .pptx

Storing of mushroom is important since it starts loss water inside the cells which will lead to spoilage of the mushroom.

1. Storage of mushroom S.Sidharthan Ambeth 2019019093

2. INTRODUCTION Mushrooms continue to respire after harvest and they have a relatively high respiration rate compared to other fresh produce, the respiration rate of oyster mushroom being three times greater than most fruits Spoilage during storage can be caused by bacteria and fungi within the mushrooms. Bacteria and enzymes continue to increase during cold storage. This results in rapid deterioration when the mushrooms are removed from cold storage. Fresh mushrooms have a short shelf life. Therefore it is necessary that they are either marketed soon after harvesting or preserved with special care such as in cold storage or other controlled environment storage.

3. TYPES OF PRESERVATION TECHNIQUES Short term preservation Refrigeration and freezing. Vacuum-cooling Irradiation Long term preservation Drying: Canning Pickling Use of chemicals

4. SHORT-TERM PRESERVATION Wooden cases. Bamboo baskets. Perforated plastic. Refrigeration:- -1°C to -4°C. Freezing:- Temp< -18°C.

5. Vaccum cooling Uniform and faster. Mushrooms are subjected to low pressure and water evaporates giving off the latent heat of vapourization. Gives superior colour then conventional cooling. Irradiation α - radiation to reduce the microbial contamination. Should be given immediately after harvest.

6. LONG-TERM PRESERVATION Drying:- Sun dried- 2 to 4 days. Packed in polyethylene bags. Wooden boxes at 2-5°C for prolonged storage. Canning:- (2.5% NaCl 0.2% citric acid) (100-120°C for 1hr)

7. Use of chemicals Central food technological research institute(CFTRI). 2.5% NaCl , 0.2% citric acid, 0.1% ascorbic acid, 0.1% Sodium bicarbonate, 0.1% potassium meta- bisulphate . mushroom:Solution (1:2) Stored at 21-28°C.