Effect of various pretreatments and dehydration methods on quality of oyster mushroom
2011
Sud, Deepika | Dogra, Vishal | Kumar, Deep
Mushrooms, besides being rich source of good quality proteins, vitamins, fiber and minerals also provide variety in taste, texture & nutrients, but being extremely perishable results in various physiological and morphological changes after harvest, which make these, mushrooms unacceptable for consumption. Therefore, application of best post harvest technique to enhance the shelf-life and to maintain quality of mushroom can play a vital role in commercialization. Scientific dehydration appears to be a promising and cost effective method of preservation under Indian conditions as dehydrated mushroom are easy to transport as compared to canned, pickled and frozen product. However, main purpose of drying is to enhance storability and minimize packaging cost. Therefore, present investigations were undertaken to study the effect of pretreatments like blanching, steeping, soaking in Potassium metabisulphate and KMS and citric acid on various drying methods viz: Sun drying, tray-drying and vacuum drying on quality of dehydrated oyster mushroom. It was observed that vacuum drying after giving dip in potassium metabisulphate was very effective treatment followed by sun drying and tray drying to enhance shelf-life and quality of dehydrated oyster mushrooms, without much change in colour and texture as compared to other pretreatments and dehydration methods. Sun Drying was found to be cheapest and cost effective method after giving pretreatment with 1% potassium metabisulphate.
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