Storage and shelf life study of paddy straw mushroom (Volvariella volvacea)
| dc.contributor.author | Balwinder Kaur | |
| dc.date.accessioned | 2017-02-20T05:01:26Z | |
| dc.date.available | 2017-02-20T05:01:26Z | |
| dc.date.issued | 2009 | |
| dc.description.abstract | Volvariella volvacea commonly known as the straw mushroom, paddy straw mushroom or Chinese mushroom. It is very a popular inhabitant of the tropics and subtropics regions. It is a fast growing fungus to fruit within two weeks of sowing. Volvariella volvacea strain Vv-5 was grown indoor on paddy straw under natural climatic conditions to harvest 9.0 kg of fresh mushrooms per quintal dry paddy straw with an average weight of a fruit body recorded as 8.9 g. The mushrooms were harvested and subjected to storage and shelf life study through packaging, washing, blanching, steeping and drying. Washing of mushrooms in potassium metabisulphite, citric acid and sodium chloride indicated the best quality in terms of colour texture, odour and consumability when treated with 0.1% potassium metabisulphite followed by washing with citric acid. Packaging of fresh mushrooms in perforated polypropylene, polyethylene and paper bags indicated that mushrooms can be stored upto 48 hours in paper bag followed by polypropylene, polyethylene bags punched with 10 holes in each bag containing mushrooms washed with citric acid. Blanching and steeping of paddy straw mushrooms was not upto the mark even upto five days of storage. The mushrooms were dried in the sun, in the cabinet dryer and in the microwave oven and packed in air tight (sealed) polypropylene bags. The cabinet dried mushrooms showed 89.6-92.3 percent moisture loss with maximum when washed with KMS 0.2%. During storage upto 6 months the weight loss was statistically non significant. The observations made on colour, optical density, texture, consumability, dehydration ratio, rehydration ratio had indicated that in cabinet drying citric acid 0.3% was the best treatment which was at par with unwashed dried mushrooms. In sun drying KMS 0.1% was the best and at par with the unwashed dried mushrooms. However, in microwave oven all treatments were overall acceptable which were at par with unwashed dried mushrooms. The experiment on mushroom drying indicated that mushrooms can be best dried in the microwave oven followed by cabinet drying and the sun drying. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810001626 | |
| dc.keywords | Mushroom, Volvariella volvacea, shelf life, storage, drying, packaging | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.sub | Others | en_US |
| dc.subject | null | en_US |
| dc.theme | paddy | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Storage and shelf life study of paddy straw mushroom (Volvariella volvacea) | en_US |
| dc.type | Thesis | en_US |