1Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Sciences and Technology, Naini, Allahabad, Uttar Pradesh, India
2Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, HP, India
Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Sciences and Technology, Naini-211 001, Allahabad, Uttar Pradesh, India
*Corresponding author's e-mail: nsnehasingh21@gmail.com
Online published on 19 December, 2016.
Mushrooms are fast respiring and highly perishable commodities. 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.
Packaging material, Storage interval, Washing treatment
