Studies on Shelf Life of White Button Mushroom (Agaricus bisporus)

In present study, eight chemicals @ 500 ppm and @ 250 ppm cone. Ethylene diaminetetra acetic acid were used for post harvest dip treatment to increase the shelf life of button mushroom. Best results were obtained with tartaric acid, ascorbic acid and potassium metabisulphite at 12 ± 2°C, whereas the shelf life and acceptability of the mushroom was increased up to 120 hrs. in comparison to 48 hrs. in control.