Influence of varying preservation methods on the shelf life and proximate composition of Pleurotus plumonarius (Fr) Quel cultivated on Andropogon gayanus substrate
Abstract
The objective of the work was to evaluate the
influence of preservation methods on the storability and proximate composition
of Pleurotus pulmonarius. The
experiment was laid out in a completely randomized design (CRD) with three
replicates. Freshly harvested mushrooms grown on Andropogon gayanus substrate and analyzed for its proximate
composition were divided into four portions: sun dried (SD), oven dried (OV),
blanched and stored directly in citric acid solution at varying concentrations
(conc.). The microbial load count of the preserved samples and sensory
evaluation carried out were significant (P<0.05) with sun and oven dried
samples most preserved followed by blanched samples stored in citric acid
solutions, with 0.5% conc. taking the lead. The proximate results showed that
the protein, fat, and ash contents of mushroom preserved in citric acid
solution decreased while sun and oven dried samples increased significantly
with increase in fibre and carbohydrate. The result of the sensory evaluation
on colour, texture and flavour showed that blanched sample stored in 0.5%
citric acid solution was most preferred for colour, odour and texture.
Keywords
Citric acid solution,Mushroom,Proximate composition,Storability
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