Post harvest processing of Pleurotus florida (Mont.) singer into mushroom soup powder
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
Oyster mushroom is the third largest cultivated mushroom in the market. Pleurotus species
are popular and widely cultivated in the world. Pleurotus spp. altogether make up 27% of
globally produced cultivated mushrooms. Cultivation of Pleurotus florida is easy and low
cost production technology. They can degrade and colonize large variety of lignocellulosic
wastes. They can grow within temperature range of 20C to 30C. Pleurotus florida was
grown on wheat straw, wheat+paddy straw (1:1) and paddy straw substrate. Maximum yield
of (60.12 kg/q dry straw) was observed on wheat straw substrate. Similarly maximum fruit
bodies (6870 per/q dry straw) were observed in the bags filled with wheat straw. The average
weight of fruit bodies in all the cases ranged between (7.79-8.06gm/f.b‘s). The spawn run was
completed between 21±3-25±2 days and pin heads appeared between 25±2-33±3 days with
the first harvest made between 28±3-39±2 days. P. florida mushroom could be kept for 2-4
days at ambient temperature and could be stored for 12 days at refrigerator temperature in
polyethylene, polypropylene and paper bags. It was observed that mushroom drying increased
the shelf life of mushrooms upto three months. Among the three drying temperatures (45C,
55C and 65C), 45C was found best as it resulted in good colour, texture and rehydration
ratio. The carbohydrate, protein, fat, fibre and ash of dried mushrooms was ranged between
41.59-42.85%, 27.40-29.54%, 4.21-4.32%, 23.01-23.38%, 8.81-9.03%. Being highly
perishable in nature, the fresh Pleurotus mushrooms need to be processed to extend the offseason
availability. Mushroom soup powder was one such option for improved shelf life of
the mushrooms. Three set of mushroom soup powders; without flavour, lemon flavour, mint
flavour were prepared and scored by ten judges on ten hedonic point scale for colour, texture,
appearance, aroma, taste and overall acceptability upto six months of storage. Mushroom
soup powder without flavour was the most acceptable giving an overall acceptability between
9.20-9.25 followed by mint flavour and lemon flavour soup powder. The moisture content
ranged between 5.00- 5.11%. Protein, carbohydrate, fat, fibre and ash ranged between 17.3019.42%,
71.03-77.01%, 2.21-3.12%, 3.42-4.01%, 0.89-1.20%. There was no significant effect
of storage on the nutrients of soup powder upto six months at room temperature.
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