Agricultural Engineering Today
Open Access
  • Year: 2018
  • Volume: 42
  • Issue: 1

Evaluation of Modified Atmosphere Packaged Chemically Treated Mushroom (Volvariella Volvacea) for Shelf Life Quality

  • Author:
  • Kshanaprava Dhalsamant1, Sanjaya K. Dash1, Lalit M. Bal2,, Manoj K. Panda1
  • Total Page Count: 7
  • Page Number: 66 to 72

1Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha-751003, India

2Post Harvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, Tikamgarh, Madhya Pradesh-472001, India

*Corresponding author's email: lalit.bal@gmail.com

Online published on 2 January, 2019.

Abstract

Shelf life and quality of paddy straw (Volvariella volvacea) mushroom treated with citric acid (CA), potassium metabisulphite (KMS), calcium chloride (CaCl2) and calcium hypochloride (CaCl2O2) and packed in low density poly-ethylene (LDPE) with 0, 15, 35 and 60 perforations (0%, 0.001%, 0.002% and 0.004% total opening area respectively) with the help of 0.45 mm diameter surgical needle and stored at 5±1°C, 12±1°C and 20±1°C was studied. CaCl2 treated 35 perforation packs stored at 12±1°C gave best results after 8th days of storage in terms of respiration rate, hardness, colour and cap opening along with microbiologically safe mushroom.

Keywords

Mushroom, Chemical treatment, Perforation area, Shelf life