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Effect of edible coatings and packaging methods on shelf life of button mushroom (Agaricus bisporous)

KrishiKosh

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Title Effect of edible coatings and packaging methods on shelf life of button mushroom (Agaricus bisporous)
 
Creator Deshmukh, Sipna
 
Contributor Jain, Surjeet
 
Subject Shelf life, Button mushrooms, Edible coatings, Packaging methods
 
Description The present investigation was carried out on "Effect of edible coatings
and packaging method on shelf life of button mushroom (Agarius
bisporus)". Three edible coating of three concentrations each were selected.
Whey protein of 5, 10 and 15 per cent concentration levels; carboxy mehyl
cellulose 1, 1.5 and 2 per cent concentration level and guar gum of 0.5, 1
and 1.5 per cent concentration levels. Coating was applied on mushrooms
by dipping method for I min. then all coated and uncoated mushrooms
were packed in four packaging methods open polyethylene bag;
polyethylene bag sealed; vacuum packaging; nitrogen filled packaging
under ambient condition. The quality of mushroom fruits was observed in
terms of Physiological weight loss, firmness, Total Soluble Solids, acidity
and decay loss. Mushrooms coated with whey protein of 5% concentration
and stored in vacuum packaging and polyethylene bag stored in better
condition upto second day. Physiological weight loss, firmness, TSS, acidity
- 115 -
and decay loss were respectively (3.77%, 9.87kg/CM2, 7.2oBrix, 0.49%,
38.33%) upto second day of storage.
Mushrooms coated with CMC of 1% concentration and packed in
vacuum packaging and polyethylene bag performed better upto third day.
Physiological weight loss, firmness, TSS, acidity and decay loss were
respectively (3.53%, 7.23kg/cm2, 6.00 ºBrix, 0.59% , 46.19%) upto third
day of storage. Guar gum coated mushroom spoiled after first day of
storage. Fresh mushrooms i.e. without any coating stored better in vacuum
and polyethylene bag upto third day. Physiological weight loss, firmness,
TSS, acidity and decay loss were respectively (4.41%, 7.76kg/cm2,
7.17ºBrix, 0.54%, 38.33%) upto second day of storage.
Edible coating tested in the experiment enhanced browning of
mushrooms during storage under ambient conditions.
 
Date 2016-11-22T10:23:45Z
2016-11-22T10:23:45Z
2007
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/86862
 
Language en
 
Format application/pdf
 
Publisher CCSHAU