Document Type: Research paper


1 Scientific Officer, Rice Farming System Division, Bangladesh Rice Research Institute, Regional Station, Gopalgonj, Bangladesh.

2 Professor, Department of Horticulture, Bangladesh Agricultural University, Mymensingh – 2202, Bangladesh.

3 Scientific Officer, Pest Management Division, Bangladesh Jute Research Institute, Manik Mia Avenue, Dhaka-1207, Bangladesh.



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 (25 °C) temperature or stored at 3 °C temperature. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. Parameters investigated were color, firmness, freshness, appearance, flavor, texture, moisture and dry matter contents, weight loss, protein content, disease incidence, disease severity and shelf life. Highest moisture contents (85.3%) and shelf life (11.92 days) were recorded in mushrooms exposed to low temperature, while the highestdry matter content (35.25%), weight loss (15.28%), protein content(24.64%) were detected in mushrooms exposed to ambient temperature and the lowest moisture content (64.75%), shelf life (3.33%) were observed in mushrooms exposed to ambient temperature. Lowest dry matter content (14.97%) and weight loss (4%) were recorded in low temperature-exposed mushrooms. At 3 °C, mushrooms had the best quality especially in relation to weight loss, disease incidence and severity, color, firmness, freshness, appearance, flavor, texture, and dry matter content compared to those exposed to ambient temperature. Storage at 3 °C ultimately resulted in prolonged shelf life.


  1. Alam N, Khan A, Hossain M.S, Amin S.M.R, Khan L.A. 2007. Nutritional analysis of dietary mushroom Pleurotus florida Eger and Pleurotus sajor-caju (Fr.) Singer. Bangladesh Journal of Mushroom (1) 1-7.
  2. Alam SM, Saboohi R. 2001. Importance of mushroom.
  3. Alam SM, Saboohi R. 2016. Importance of mushroom. [Online] Available at: www.mush-worldcom.htm.
  4. Alikhani-Koupaei M, Mazlumzadeh M, Sharifani M, Adibian M. 2014. Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest. Journal of Food Science Nutrient, 2(5), 526–533. https:// 
  5. AOAC (Association of Official Analytical Chemists). 1980. Official methods of analysis (13th Edn), Washington D.C., USA.
  6. AOAC, 2000. Fruits and fruit products. In: Official Methods of AOAC (Ed. W. Horwitz), Gaithersburg, MD, USA.
  7. Atkins F.C. 1966: Mushroom growing today, Macmillan. New York
  8. Beit-Halachmy I, Mannheim C.H. 1992. Modified atmosphere packaging beneficial for fresh mushrooms. Lebensm.- Wiss. Technol. 25 426-432.
  9. Brennan M, Le Port G, Gormley R. 2000. Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms. Leben Wiseen Tech 33:285–9.

10. Burton K.S, Twyning R.V. 1989. Extending mushroom storage life by combining modified atmosphere packaging and cooling. Acta. Horticulture 258 565-571.

11. Burton K.S, Noble R. 1993. The influence of flush number, bruising and storage temperature on mushroom quality.  Postharvest Biology and Technology. 3(1), 39-47.

12. Burton K.S. 1986. Quality investigations into mushroom browning. Mushroom Journal. 158: 68-70.

13. Chang S, Miles P.G. 2004. Mushrooms, cultivation, nutritional value, medicinal effect, and environmental impact, crc press, America.

14. Chang S.T. 1992. Cultivation of Volvariella Mushrooms in Southeast Asia, In: Trop. Mushrooms; Biological Nature and Cultivation Methods. The Chinese Univ. Press, Hong Kong. pp. 135-156.

15. Choi M.H, Kim G.H. 2003. Quality changes in Pleurotus ostereatus during modified atmosphere storage as affected by temperatures and packaging material. Acta Horticulture 628(1) 357-362.

16. Cliffe-Byrnes V, O’Beirne D. 2007. Effects of gas atmosphere and temperature on the respiration rates of whole and sliced mushrooms (Agaricus bisporus): implications for film permeability in modified atmosphere packages. Journal of food science72:197– 204.

17. Fletcher J.T, Gaze R.H. 2008. Mushroom Pest and Disease Control, A Colour Handbook. Manson Publishing, Boston, (2008).

18. Gomez K.A, Gomez A.A. 1984: Statistical Procedures for Agricultural Research. John Wiley and Sons Inc., New York.

19. Gormley T.R, MacCanna C. (1967), Prepackaging and shelf life of mushrooms. Irish Journal of Agricaltural Research6(2) 255-265

20. Gupta. 1986. Mushroom cultivation on short time than any other vegetable.

21. Gupta M, Sarma R. 2004: Nutrient composition of oyster mushroom grown on different substrates. Journal of food science and technology 41(5) 584-586.

22. Haas E.M, James P. 2009: Nutritional importance of edible mushroom. Journal of Indian Mushroom Science (7) 22-24.

23. Jolivet S, Arpin N, Wicher H.J, Pellon G. 1998. Agaricus bisporus browning: a review. Mycol Res 102:1459–83.

24. Kaushal B.B, Sharma K.D. 1995: Post-Harvest Technology of Mushroom. In: Advances in Horticulture (Mushroom-volume 13). Eds. Chadha KL and Sharma SR, Ma]hotra Publishing House. New Delhi. pp. 553-566.

25. Keditsu R, Sema A, Maiti C.S. 2003. Effect of modified packaging and low temperature on post-harvest life of ‘Khasi’ Mandarin. Journal of Food Science and Technology, 40(6) 646-651.

26. Kotwaliwale N, Bakane P, Verma A. 2007. Changes in textural and optical properties of oyster mushroom during hot air drying. Journal of Food Engineering 78(4), 1207-1211.

27. Kovfeen C. 2004. Economic Times.

28. Lopez- Briones G, Varoguaux P, Chambroy Y, Bouquant J, Bureau G, Paseat B. 1992. Storage of common mushroom under controlled atmosphere.  International journal of food science & technology.27:493-503.

29. Lopez-Briones G, Varoquaux P, Bureau G, Pascat B. 1993. Modified atmosphere packaging of common mushroom. International Journal Food Science and Technology 28 57–68.  

30. Mohapatra D, Frias JM, Oliveira FAR, Bira ZM, Kerry J. 2008: Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms (Agaricus bisporus spp.). Journal of Food Engineering,8639-48.

31. Mori K, James R, Trokker H. 1986: Medicinal value of oyster mushroom. Journal of Food Science 16(2) 33-34.

32. Narayana S.K, Pal H.S. 1993: Use of high molecular weight-high density polyethylene film in transit of mango. Acta Horticulturae291489-492.

33. Ouzouni V, Louris E, Zakker R. 2009. Nutrional composition of oyster mushroom.

34. Pathak V.N, Yadav N, Gaur M. 1998. Mushroom production and processing technology. Agrobios. (India), Jodhpur, New Delhi 343, pp.13-45.

35. Ranganna S. 1994. Handbook of Analysis and Quality Control of Fruit and Vegetable Products. Tata-McGraw Hill Press, New Delhi, India.

36. Umiecka L. 1986. Effect of material quality, treatment, package methods and storage conditions on export quality of several mushroom races. Biul. Warz. 29, 271-292.

37. Villaescusa R, Gill M.I. 2003. Quality Improvement of Pleurotus mushrooms by modified atmosphere packaging and moisture absorbers. Journal of postharvest and Biotechnology 28 (1) 169-179.

38. Weiss 1999: Medicinal value of edible mushroom. Journal of postharvest and Biotechnology 2 (1) 16-17.

39. Woznaik W, Gapinski M. 1996 c. The influence of fresh mushroom Somycel 516 storing temperature on weight changes. Prob. Hig. 53, 152-156