Effect of Packaging Material and Temperature on Firmness of Minimally Processed Button Mushrooms (Agaricus bisporus)

Mushrooms (Agaricus bisporus) are one of the most perishable horticultural produce with high nutritional value and short shelf life usually 1–3 days at ambient temperature. The market acceptance of mushroom is mainly affected by its colour and firmness. In the current study, experiments were carried out to evaluate the effect of storage conditions on firmness ofminimally processed mushrooms. Mushrooms were packed in polythene bags (a) 100 gauge (b) 200 gauge (c) 300 gauge (with and without macroperforations)and stored at (i) 13°C (ii) 18°C (iii) 24°C (iv) 4±1°C (refrigeration temperature) and (v)18°C (deep freezer). It was observed that the samples packed in 200gauge polythene bags and stored at refrigeration temperature had a longer shelf life due to delayed deterioration in the firmness when compared to mushrooms stored at13,18 and 24°C. The mushrooms stored at deep freezer (−18°C) showed a different trend as the firmness increased significantly due to phase change of water present in the produce.