Examination of the effect of packaging materials on the shelf life of dried mushroom
Keywords:
organoleptic properties, packaging material, proximate analysis, processed mushrooms, shelf lifeAbstract
The study investigated the type of packaging material ideal for long term preservation. Two types of packaging material, rubber bag and plastic container, were used. The dried samples were packaged in these materials for proximate analysis at days 0, 10 and 20. The dried Termitomyces spp was divided into 2 main parts. Each part was sub-divided into 8, giving a total of 16. The same procedure was used to divide the Pleurotus ostreatus. Four processing techniques were used such that each species was packaged in 4 rubber bags and 4 plastic containers. This resulted in having 4 rubber bags and 4 plastic containers packages for each species under each storage condition. Since 2 storage conditions (i.e. storing at 4oC and 30 – 33oC) were employed, 16 samples (8 for each species), in each storage condition were used. The entire storage duration was 20 days. 10 days storage intervals were allowed before the samples were analyzed for proximate composition. The study revealed that Baked and sun dried Termitomyces spp packaged in rubber bag had the highest amount of carbohydrate (80.761%) while blanched and sun dried Termitomyces spp packaged in plastic container had the lowest (54.453%). The study would assist the people of Kpelezo and its environs to use the ideal method to preserve the big haul of wild mushrooms they harvested during the peak season for future sales and use.
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