Post harvest processing of Pleurotus florida (Mont.) singer into mushroom soup powder
| dc.contributor.advisor | Sodhi, H.S. | |
| dc.contributor.author | Jaspreet Kaur | |
| dc.date.accessioned | 2017-05-16T05:02:24Z | |
| dc.date.available | 2017-05-16T05:02:24Z | |
| dc.date.issued | 2017 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810011218 | |
| dc.keywords | Ambient temperature, dried, fresh, mushroom soup powder, nutritional content Pleurotus florida, refrigeration temperature, | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 85 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Post harvest processing of Pleurotus florida (Mont.) singer into mushroom soup powder | en_US |
| dc.sub | Microbiology | en_US |
| dc.subject | null | en_US |
| dc.theme | Pleurotus florida | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Post harvest processing of Pleurotus florida (Mont.) singer into mushroom soup powder | en_US |
| dc.type | Thesis | en_US |