Effect of pretreatments on the quality and acceptability of the cabinet dried oyster mushroom (Pleurotus florida)
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Authors
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Shwet Kamal
ICAR-Directorate of Mushroom Research, Chambaghat, Solan (HP)-173213
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R D Rai
ICAR-Directorate of Mushroom Research, Chambaghat, Solan (HP)-173213
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T Arumuganathan
ICAR-Directorate of Mushroom Research, Chambaghat, Solan (HP)-173213
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Rajesh Kumar
ICAR-Directorate of Mushroom Research, Chambaghat, Solan (HP)-173213
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R P Tewari
ICAR-Directorate of Mushroom Research, Chambaghat, Solan (HP)-173213
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Vinay Khare
ICAR-Directorate of Mushroom Research, Chambaghat, Solan (HP)-173213
Abstract
Present study has been carried out in order to maintain the quality such as color, flavor and texture of the dried oyster mushroom immediately after drying and - a storage period of 75 days with the help of various pre-drying treatments. It was observed that amongst all the pre-drying treatments steeping of blanched mushroom with 0.05 % KMS + 0.1 % citric acid + 125 ppm EDTA showed a constant color, flavor and texture even after a storage period of 75 days. Although, steeping treatment has shown excellent results immediately after drying but deteriorated after a storage period of 75 days.Â
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