Combined effect of low temperature and thickness of polypropylene package on shelf life and quality of oyster mushroom (Pleurotus ostreatus)
| Autor: | Md. Saidee Rahman, Md. Kamrul Hassan, Fakhar Uddin Talukder, Md. Sohanur Rahman, Mst. Mishu Akther |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Journal of Horticulture and Postharvest Research, Vol 4, Iss Issue 2 - June 2021, Pp 127-140 (2021) |
| Druh dokumentu: | article |
| ISSN: | 2588-4883 2588-6169 |
| DOI: | 10.22077/jhpr.2020.3376.1144 |
| Popis: | Purpose: An experiment was conducted to determine a suitable thickness of polypropylene bag as a package and appropriate storage temperature that will enhance an extended shelf life and quality of oyster mushroom. Research method: The experiment consisted of eight treatments under two factors (temperature and thickness of polypropylene bag). Treatments: T1p 0= ambient temperature without wrapping (Control), T1p 1= ambient temperature & 50 µ PP bag, T1p 2= ambient temperature & 75 µ PP bag, T1p 3= ambient temperature & 100 µ PP bag, T2p 0= 3°C temperature without wrapping, T2p 1= 3°C temperature & 50 µ PP bag, T2p 2= 3°C temperature & 75 µ PP bag, T2p 3= 3°C temperature & 100 µ PP bag. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. Findings: Highest moisture contents (90.80%) and shelf life (15 days) were observed in low temperature and wrapped in 75µ polypropylene bag (T2p 2). Highest dry matter content (82.92%) and highest weight loss (30.3%) were observed in ambient temperature and unwrapped condition (T1p 0) whereas lowest moisture contents (9.20%), lowest dry matter content (17.08%), lowest protein content(7.79%), and lowest shelf life (1.66) were observed in ambient temperature and unwrapped condition (T1p 0).Limitations: No limitations to report.Originality/Value: Combination of PP bags of proper thickness and low temperature can help in decreasing moisture loss and disease incidence which increase shelf life and maintain nutritional quality of oyster mushroom. |
| Databáze: | Directory of Open Access Journals |
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