Document Type: Research paper

Authors

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.

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 (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.

Keywords

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