Effect of Blanching and Drying on Quality of Oyster Mushroom (Pleurotus ostreatus)
Research Type
Departmental Research
Experiment Background
Oyster mushroom (Pleurotus ostreatus) is the popular mushroom variety grown in Gujarat. It is nutritionally rich, considered to be a complete healthy food and common edible mushroom. But, it is highly perishable in nature and has limited shelf life. Hence, it requires protection from spoilage during their preparation, storage and distribution.
Hot water blanching is a cooking process in which a mushroom, dipped in the hot water at 95oC for 2 min and then removed and cooled rapidly to halt the blanching process. It is generally done to inactivate surface enzymes, removal of chemicals, decrease of microbial load and improvement of texture.
Freeze-drying is one of the advanced preservation techniques which also known as lyophilization or cryo-desiccation meant to expend the shelf life of biological materials. Freeze-drying is a method of removing water by sublimation of ice crystals from ice-cold material. Freeze drying is carried out below 4.58 mmHg pressure. Tray drying is another method where products are exposed to hot dry air until they dry enough to store at room temperature. Different drying methods used to reduce the moisture content of the product but along with it other quality parameters can also get affected and change. In the present study, effect of blanching and drying methods on the quality parameters of the oyster mushroom will be analyzed.
Experiment Group
Horticulture
Unit Type
(02)EDUCATION UNIT
Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Department
(218)Post Harvest Technology,ACHF, Navsari
BudgetHead
(329/12935/00)329/01/REG/00285
Objective
To find out the effect of blanching and drying on shelf life of oyster mushroom
To evaluate the quality parameters of dried Oyster mushroom during storage