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Efficacy of Washing and Postharvest Treatments on Shelf Life and Quality of Oyster Mushroom

P. K. Das
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. K. Hassan
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

N. Akhther
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

An experiment was conducted to study the efficacy of washing (control and 5% hydrogen peroxide) and post harvest treatments (control, hot water treatment, wrapping with unperforated and perforated plastic bags, wrapping with brown paper bag and wrapping with aluminum foil) on shelf life and quality of oyster mushroom. Post harvest treatments caused significant effects to influence weight loss, dry matter and protein contents, disease incidence and shelf life of mushroom. At the 7^th day of storage, the highest weight loss (98.08%) was recorded in the untreated mushrooms, whereas the lowest weight loss (33.62%) was observed in mushrooms wrapped in unperforated plastic bag. Protein content was observed to be higher (28.98%) in mushrooms wrapped with unperforated plastic bag followed by perforated plastic bag (25.00%) at the 5^th day of storage. Protein content declined dramatically in mushrooms held at ambient conditions. The lowest protein content (2.97%) was recorded in the untreated mushrooms at the 7^th day of storage. Unwashed mushrooms held at ambient temperature had the highest incidence of disease. The longest shelf life of 6 days was recorded in mushrooms wrapped in unperforated plastic bag, whereas the shortest shelf life (3 days) was found in the untreated mushrooms.

Keywords: Oyster mushroom, Pleurotus florida, Shelf life, Washing, Modified atmosphere

Location: Department of Horticulture, Bangladesh Agricultural University, Mymensingh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mushroom

Objectives:

To examine suitability of washing and modified atmosphere packaging to extend shelf life and maintain quality of oyster mushroom.

Methodology:

The experiment was carried out at the laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh. The experiment consisted of two factors, namely washing (no-washing and washing with 5% H₂O₂) and modified atmosphere packaging (unwrap control, hot water treatment @ 40 ± 2°C for 40 seconds, wrapping with plastic bags with or without perforations, brown paper and aluminum foil), and the experiment was laid out in a completely randomized design with three replications of 12 fruiting bodies. The experimental mushrooms were obtained from National Mushroom Development and Extension Center, Savar, Dhaka, Bangladesh. Parameters investigated were freshness, colour, dry matter content, weight loss, total protein, disease incidence and shelf life. Freshness and colour of mushrooms were determined objectively using numerical rating scales. For determination of weight loss, initially the fruiting bodies of each replication of each treatment were weighed. Weight loss was calculated using the following formula, weight loss (%) = (Initial weight − Final weight)/Initial weight × 100. For dry matter estimation, firstly moisture content was determined. For this, 5g of fruiting bodies was weighed in a Petri dish from each replication of each treatment. The Petri dish was placed in an electric oven at 80°C for 72 hrs until a constant weight attained. Moisture content was calculated using the formula, moisture content (%) = (Moist weight − Dry weight)/Moist weight × 100. Then the dry matter content was found out using the formula, dry matter (%) = (100 – % moisture content). Total protein content was estimated using the modified micro-Kjeldahl method. Protein estimation was based on estimating nitrogen content. Total protein was calculated by multiplying nitrogen content by 6.25. This is expressed as crude protein since the non-protein nitrogen was also taken into consideration in the present method of protein determination. Disease incidence was calculated by the formula, disease incidence (%) = (Number of infected fruiting body/Total number of fruiting body) × 100. Shelf life was determined by counting the number of days until which optimum marketing and eating qualities were retained. Data were statistically analyzed and analysis of variance for the parameters was accomplished by F variance test. The mean separation was done by LSD.

Source of Information: Progress. Agric. 21(1 & 2): 21–29, 2010, ISSN 1017-8139

Article Link (Online Journal): http://www.banglajol.info/bd/index.php/PA/article/view/16745/11781

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Freshness of mushroom at the 3^rd day of storage was fair (2.3), which changed to unacceptable stage (4.4) at the 7^th day of storage in the unwashed mushrooms. On the other hand, the washed mushrooms had better freshness scores. Freshness score was 2.8 in the untreated mushroom, whereas the mushrooms wrapped in unperfoaretd plastic bags had freshness score 1.5 at the 3^rd day of storage. Washing showed significant variation in the retention of colour during storage. The colour score at the 3^rd day of storage was 2.3 (one-quarter brown), which increased to nearly 4.5 (unacceptable) at the 7^th day of storage in unwashed mushrooms. On the other hand, the washed mushrooms at the 3^rd and 7^th days of storage had colour scores of 1.9 (one-quarter brown) and 4.1 (three-quarter brown), respectively.Significant variation was observed between washed and unwashed mushrooms in respect of total weight loss. At the 3^rd day of storage, total weight loss was 38.89% in unwashed mushrooms which increased to 62.04% at the 7^th day of storage. Modified atmosphere packaging exhibited pronounced effects in reducing total weight loss of mushroom during storage. At the 7^th day of storage, total weight loss was found to be the maximum (89.08%) in the unwrapped mushrooms, whereas the minimum (33.62%) weight loss was observed in mushrooms held in unperforated plastic bag. The combined effects of washing and modified atmosphere packaging were significant in terms of weight loss of mushroom fruiting bodies during storage.

Knowledge Management: Journal