Effect of packaging and storage on physico-chemical characteristics of osmotically dehydrated oyster mushrooms

Abstract

Mushrooms treated with 15% NaCl (dipping in brine solution of concentration of 15% for 1 hour) and dried in cabinet tray dryer at 500C were packaged in LDPE, PET jars and aluminium laminated pouches for extending their storage life. Mushrooms packaged in aluminium laminated pouches were found best followed by those packed in PET jars and LDPE. However, with the advancement in storage period, there was decline in the sensory score whereas microbial count increased but within acceptable limits. The overall acceptability score decreased from an initial score of 8.08 to 7.46 after storage period of 90 days in LDPE pouches and minimum decrease in overall acceptability was recorded in samples packed in laminated pouches where the decrease was from 8.08 to 7.86 at the end of storage.