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Vol. 11, Special Issue 10 (2022)

Organoleptic evaluation and shelf-life studies of five species of oyster mushroom

Author(s):
Akhil GL, Susha S Thara, Radhika NS and Sajeesh PK
Abstract:
Mushrooms have been used as food and medicines since time immemorial. The last decade has witnessed an overwhelming interest in exploring the medicinal and nutritional qualities of mushroom by scientific community and there was a huge increase in cultivation of mushrooms. It has thus found a prominent part in the diet of common men. Among edible mushrooms, oyster mushroom ranks second in terms of production worldwide and have the maximum number of species available for cultivation. In this context, sensory evaluation of five species of oyster mushrooms viz., Pleurotus florida, Pleurotus djamor, Hypsizygus ulmarius, Pleurotus sajor-caju and Pleurotus citrinopileatus was done using sauteed mushroom recipe to evaluate the five species for quality attributes. It was observed that H. ulmarius excelled in all the sensory parameters followed by P. florida. Shelf-life studies of five species of oyster mushrooms were undertaken both in room temperature (26±2 °C) and in refrigerated conditions (15 °C). Observations were recorded based on visual parameters. Higher shelf life was observed on P. sajor-caju and P. djamor which could be stored for two days after harvesting in room temperature (26±2 °C) and three days in refrigerated conditions (15 °C).
Pages: 154-159  |  258 Views  111 Downloads
How to cite this article:
Akhil GL, Susha S Thara, Radhika NS and Sajeesh PK. Organoleptic evaluation and shelf-life studies of five species of oyster mushroom. The Pharma Innovation Journal. 2022; 11(10S): 154-159.

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