Improvement in whiteness and extension of shelf life of fresh and processed mushrooms (Agaricus bisporus and Volvariella volvacea).

Proximate chemical composition of mushrooms (Agaricus bisporus and VolvarieUa
volvacea) was determined. It showed that mushrooms are a good source of protein.
Mushrooms were preserved by steeping solutions in order to maintain the whiteness and to
extend the shelf-life for transportation to appropriate places. Various concentrations of
acetic acid, citric acid. ascorbic acid and Pot. metabisulphite were utilised for steeping
preserva/ion a/mushrooms. Waler blanched mushrooms steeped in 0.5%. citric acid, 500
ppm SOt was the best treatment. Mushrooms can be steeped in this solution/or 8-/0 days
without!oosing much flavour and texture. To nwintain whiteness dipping of mushrooms in
dilute solution ofHaOlj 30 volume (1:3) for halfan hour and then steeped in 0.25 citric acid
500 ppm SOa solutions had more significant effect. Curries were prepared from these steeped
mushrooms and found as good as fresh mushroom curry in respect of colour. texture and
flavour. Though flavour was slightly mild in steeped mushrooms curry, their texture improved
during steeping. Data on dehydration of mushrooms was collected. Storage of dehydrated
mushrooms in/riction top tins enhance the shelf-life upto about 9 months while in polyethene
bags it would hardly be 5-6 months at room temp. (J8.31°C). Microbial growth on
mushrooms (washed and unwashed) and steeped solution was assessed.