11/19/2023 0 Comments Caju fruitHuawang T-FC (1978) Acid preservation of mushroom. Gothandapani L, Parvathi K, Kennady ZJ (1997) Evaluation of different methods of drying on the quality of oyster mushroom ( Pleurotus sp.). National Research Centre for Mushroom, Solan (HP), p 74 (Abs) Studies on steeping preservation of fresh edible mushroom with particular reference to Pleurotus and Volvariella volvacea. Girdharilal G, Siddappa S, Tandon GL (1967) Preservation of fruits and vegetables. In: Hui YH, Özgül Evranuz E (eds) Handbook of vegetable preservation and processing. Mushroom News 37(7):6–10ĭiamantopoulou P, Philippoussis NA (2015) Cultivated mushrooms: preservation and processing. Postharvest Biol Technol 3(1):39–47īurton KS, Frost CE, Nichols R (1989) A combination plastic film system for controlling post harvest mushroom quality. LWT Food Sci Technol 33:285–289īurton KS, Noble R (1993) The influence of flush number, bruising and storage temperature on mushroom quality. Indian Food Pack 46:20–31īrennan MH, Le Port G, Gormley R (2000) Postharvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms. Mushroom Res 31(1):35–38īano Z, Rajarathnam S, Shashirekha MN (1992) Mushrooms-unconventional single cell protein for a conventional consumption. Process Food Ind 7(3):21–23Īrumuganathan T, Hemakar AK, Rai RD (2004) Studies on drying characteristics and effect of pretreatments on the quality of sun-dried oyster mushroom, Pleurotus florida. Trans ASAE 46(3):721–724Īrumuganathan T, Rai RD, Hemakar AK (2003) Preparation of pickle from oyster mushroom ( Pleurotus florida). Indian J Mushrooms 7(1 & 2):2–5Īnnual Progress Report (2009–2010) Submitted to Department of Biotechnology (DBT), Government of India by IGKV, Raipur Centre, p 41Īnonymous (2004–2005 to 2006–2007) Project Completion Report of Ad hoc Project on Transfer in mushroom production and processing technologies for upliftment of the rural farmers of Chhattisgarh State submitted to Department of Biotechnology, Ministry of Science and Technology, Government of India, New Delhi, p 31Īrora S, Shivhare US, Ahmed J, Raghavan GSV (2003) Drying kinetics of Agaricus bisporus and Pleurotus florida mushrooms. Several real value-added products like mushroom papad, nuggets, bijoura, chakli, mushroom soup powder, biscuits, mushroom fortified wheat flour (enriched in several nutritional and medicinal attributes), Royal Oyster Capsules and readymade mushroom ketch up have been developed but are yet to be popularized in the Indian market.Īdsule PG, Girija V, Dan A, Tewari RP (1981) A note of simple preservation of oyster mushroom ( Pleurotus sajor- caju). Value can be added to the mushrooms from grading to the instant made snacks or the main-course item to the varied extent. Now, value addition is becoming an important area and has enormous scope. In present days, there is a huge demand for the instant or ready made or ready-to-make food products. In one of the studies clearly indicated that the shelf life of oyster mushroom could be prolonged for a period of 145 days while steeping in 0.1% citric acid, 0.11% acetic acid and 2% salt. Steeping preservation of mushrooms is a convenient and economical method. It is done in a commercial scale by Satpuda Mushroom Sahkari Sangh, an NGO at Hoshangabad district in Madhya Pradesh and Chhattisgarh Mushroom at Raipur (Chhattisgarh). Pickling of oyster mushroom is a kind of long term preservation. Sun drying or drying using solar dryers is working very efficiently. Sun drying of mushroom is a very old and simple technique to obtain quality products. Drying is the most common practice of extending shelf life of mushrooms at room temperatures in rural areas. Pretreatments, packing, pre cooling are some of the techniques for short term storage of mushrooms while, drying, pickling and steeping preservation are some other techniques commonly used for long term storage of fresh mushrooms. In order to minimize these losses, it is necessary to have adequate and sound post harvest practices for short term/long term storage and processing. Hence, study of the post-harvest physiological processes influencing quality, shelf life and its management to ameliorate the situation is essential. Post-harvest losses are very high in most of the food items including mushrooms because of high content of water. Post harvest technology (PHT) is the method applied to the produce after harvest for its protection, processing, distribution, marketing, and utilization to cater the food and nutritional demands of the consumers.
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