Efficacy of different pretreatments on physical properties of Oyster Mushroom (Pleurotus florida)

Abstract

Mushrooms are nutritionally regarded as a very good vegetarian source of high quality protein. In terms of the amount of crude protein, they rank below animal meat but well above most other foods including milk. It contains all essential amino acids and is a low calorie food with very low fat without any cholesterol. Mushrooms require the highest level of postharvest care both for fresh market and for processing since they are highly perishable due to their higher moisture content. The development of proper packaging, storage and processing techniques will help in reduction of post harvest losses, seasonal gluts, distress sales and other problems in mushroom industry. Among the different mushrooms, Oyster mushroom is one of the most cultivated species due to its medicinal values and its ability to grow on a variety of agricultural residues. The present study was carried to test the efficacy of different pretreatments on physical properties of Oyster Mushroom. Among the different preatments tested, calcium chloride (0.5%) treated oyster mushroom samples exhibited lower physiological loss in weight than control and other treatments. This treatment was also the most effective in delaying the deterioration of mushroom colour and texture in comparison to all other treatments. Similarly, calcium chloride treated mushrooms recorded lower total soluble solid values when compared to control. The study revealed that calcium chloride pretreatment was the best one among all in improving the quality and various parameters in oyster mushrooms.