Nutritional evaluation and shelf life of fresh and dehydrated oyster mushroom (pleurotus florida)
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Date
2011
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Publisher
CCSHAU
Abstract
The present investigation was conducted to study nutritional composition of oyster mushroom
(Pleurotus florida) and post harvest storage of fresh mushroom in different packs and conditions.
Dehydration was done using various methods i.e.oven drying at 40OC, 60OC and sun drying after
giving pretreatments including blanching in water, blanching and steeping for 2 minutes in (NaCl +
citric acid) solutions. Shelf life of dehydrated mushroom was studied for 90 days. Pleurotus florida was
found to contain 91.80 per cent moisture, 27.92 per cent crude protein, 7.82 per cent total ash, 0.72 per
cent fat, 11.87 per cent of crude fibre and 47.80 per cent carbohydrates. Total soluble sugars, reducing
sugars and non-reducing sugars were 3.01, 0.38 and 2.63 per cent, respectively.
ADF and NDF content were 17.82 and 43.22 g/100g, respectively and in vitro protein
digestibility was 78.96 per cent. Oyster mushroom content of iron, zinc, manganese, calcium, copper
and phosphorus were 11.60, 13.60, 5.46, 1280.33, 3.83 and 1254 mg/100g, respectively. Dehydrated
mushrooms and dry vegetable prepared using fresh and dehydrated oyster mushrooms were found to be
acceptable organoleptically.
Dehydration was found to be an effective method in extending shelf-life of mushroom. Both
oven and sun drying produced significant change in moisture, protein, total ash and crude fibre content
of Pleurotus florida whereas ADF, NDF and fat content reduced non significantly with increase in
storage period. Minerals content of dehydrated oyster mushroom reduced with storage period and
difference was found to be significant. Non significant difference was observed in gain in weight with
increase in storage period of dehydrated mushrooms while effect on rehydration ratio, rehydration time
and brittleness was found to be significant.
The stored dehydrated mushrooms dried by different drying methods were found to be
organoleptically acceptable throughout the storage period.
Oyster mushroom thus can be stored for use in off season without much change in nutrient
content and can be utilized in preparation of nutritious recipes for improving the nutrition status of the
population of country.
Description
Keywords
Vegetables, Storage, Fungi, Dryers, Drying, Acidity, Organic acids, Biological phenomena, Soaking, Proteins