Extension of the Shelf-life of Minimal Processed Oyster Mushrooms with Chemical Treatments

Kanagarajah Premakumar1*, Srit


The aim of this research was to evaluate the effect of ascorbic acid, calcium chloride, sodium metabisulfite solution and citric acid on minimal processing and subsequent storage on oyster mushroom quality. The moisture content, pH value, fat content, crude fiber content, protein content and total carbohydrate content were evaluated. Oyster mushrooms were immersed separately in ascorbic acid, calcium chloride, sodium metabisulfite solution & citric acid and stored in 4�?C for two weeks. Results indicated that the sodium metabisulfite treated minimally processed oyster mushroom retained firmness, showed less colour change and taste better, aroma and overall acceptability and was the best compared to other treatments based on physico-chemical, Organoleptic qualities, and storage studies. These storage conditions increased moisture content, and total carbohydrate content in respect to storage period where sodium metabisulfite treatment the extended shelf life of minimally processed oyster mushroom.

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