The optimal storage temperatures for harvested oyster mushrooms (Pleurotus osttreatus (Fr.) Kummer)
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Author list: Jitareerat P., Uthairatanakij A., Eamnu C., Aimla‐or S., Boonyaritthongchai P., Jenjob A.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2018
Volume number: 1213
Start page: 251
End page: 256
Number of pages: 6
ISBN: 9789462612112
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
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Abstract
Oyster mushrooms are high perishable and rapidly deteriorate after harvest because of their high metabolic activities. Therefore, low temperature storage is required to reduce metabolism. The aim of this research was to investigate the optimal low temperatures for storing harvested oyster mushrooms. Four types of oyster mushrooms: 'Tree' oyster mushroom, 'Bhutan' oyster mushroom, 'Abalone' oyster mushroom, and 'King' oyster mushroom, were packed in foam trays and wrapped with PVC film. They were then stored at 4, 10 and 25ฐC (control) until they reached a level of unmarketable acceptance. The result revealed that the optimal temperature for storing 'Tree' oyster mushroom, 'Bhutan' oyster mushroom and 'King' oyster mushroom was 4ฐC, whereas the optimal temperature for storing 'Abalone' oyster mushroom was 10ฐC. This was because 'Abalone' oyster mushroom stored at 4ฐC exhibited chilling injury symptoms. Those optimal temperatures were able to delay weight loss, colour change of mushroom cap, cap browning, decay by spoilage microorganisms, and a tainted odour. The shelf life of 'Tree' oyster mushroom, 'Bhutan' oyster mushroom, and 'King' oyster mushroom were 15, 19 and 28 days at 4ฐC, respectively, while, the shelf life of 'Abalone' oyster mushroom was 18 days at 10ฐC. ฉ 2018 International Society for Horticultural Science. All rights reserved.
Keywords
Pleurotus osttreatus (Fr.) Kummer, Shelf‐life