Physico-chemical Properties and Drying Kinetic Evaluation of Hot Air and Vacuum Dried Pre-Treated Oyster Mushroom under Innovative Multi-mode Developed Dryer

Anjaly Shankar M; Rachna Sehrawat; Sunil Pareek; Prabhat K Nema

Volume 9, Issue 3 , September 2022, , Pages 363-374

https://doi.org/10.22059/ijhst.2021.329189.496

Abstract
  Mushrooms are characterized as the fruiting bodies of fungi and are fruitful source of high-quality protein and vitamins with low calories. Among the three most cultivated species, the oyster mushroom stands with limited shelf life (2-3 days at refrigerated conditions). Elevated quotients of browning ...  Read More

Effect of Low Temperature on Postharvest Behaviors of Oyster Mushroom (Pleurotus spp.)

Md. Saidee Rahman; Md. Kamrul Hassan; Fakhar Uddin Talukder; Md. Sohanur Rahman

Volume 7, Issue 3 , September 2020, , Pages 213-225

https://doi.org/10.22059/ijhst.2020.302076.365

Abstract
  A large amount of oyster mushrooms is wasted every year due to post-harvest losses/decays. An experiment was conducted to observe the effect of low temperature to extend shelf life and nutritional quality of oyster mushroom. The experiment consisted of two treatments including: mushrooms stored at ambient ...  Read More