Mushrooms are fast respiring and highly perishable commodities. Hence, there are more chances of
moisture condensation, microbial growth and decay of the commodity owing to high humidity
conditions existing in the packages. Thus, modification of the storage atmosphere as an adjunct to
low temperature can be effective in extending their shelf-life. Therefore, the present study was
conducted to investigate effect of moisture absorber on respiration rate of packed white button
mushroom stored at two different conditions. The freshly harvested mushrooms after washing with
different solutions of CaCl2, KMS and NaCl were packed in polypropylene and stored at ambient
(22+2° C) and refrigerated (4+2°C) conditions. Analysis conducted at 3 days interval showed the
polypropylene pack containing the mushroom treated with 0.5% CaCl2 + 0.5% KMS + 0.5% NaCl had
less fluctuation in O2 and CO2 content at 3 days after treatment at ambient condition and 9 days after
treatment at refrigerated condition. In another study, the mushrooms were packed with 12 g moisture
absorber and subjected to the storage period of 0, 3, 6 and 9 days at ambient and refrigerated
conditions. Mushrooms stored at refrigerated condition after washing with 0.5% CaCl2 + 0.5% KMS +
0.5% NaCl and packing in polypropylene pouches with 12 g absorber showed best results when
compared with mushroom packed without absorber.
Author (s) Details
Dr. Neha Singh
Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Sciences and Technology, Naini, Allahabad (UP), India.
Dr. Vigya Mishra
Department of Post-Harvest Technology, Banda University of Agriculture and Technology, Banda (UP), India.
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP), India.
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