An assignment on

MUSHROOM
PRESERVATION

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 MUSHROOM PRESERVATION

Introduction
Mushroom, a form of fleshy edible fungi contain about 90% of moisture, are rich source
of protein having most of the essential amino acids in good proportion and minerals as
well as vitamins. There are about 20 genera of mushroom being cultivated throughout the
world as food. In our country, only three viz. white button mushroom (Agaricus
bisporus), Oyster mushroom (Pleurotus spp.) and Paddy straw mushroom (Volvariella
volvacea) are grown commercially.
Like all fleshy fruits and vegetables, mushroom are highly perishable because of their
high moisture content and delicate nature, and cannot be stored for more than 24 hours at
ambient temperature. Once the fruiting bodies mature degradation process starts and
becomes inconsumable after sometime. Development of brown color is the first sign of
the deterioration and major factor contributing the quality losses.

Garmely and MacCanna (1967) reported that the mushroom covered with a synthetic
PVC film loss water and whiteness at a much slower rate than the uncovered ones.
Mushroom stored at 21ºC remained whiter than that stored at 1ºC or 11ºC, but they
mature at a much faster rate at this temperature. They found that the mushroom stored at
21ºC hardens at a faster rate than mushrooms stored at 1ºC or 11ºC.

1. Storage at fresh condition

Mushroom has higher rate of respiration and hence proper attention should be
given during storage. In Western countries, white button mushroom are covered with
PVC film and have a shelf-life of 5-7 days at 15ºC to 21 º C temperatures. During
transportation uncovered mushroom have 2-4 days of shelf-life under similar condition.
Mushroom packed in fiber broad trays (1.5m*1.5m*4cm) covered with an
inverted tray to reduce desiccation show a maximum shelf-life of 7 days when kept at 1ºC
for 5 days and 20ºC for the next 2 days(Bano and Patwardlan, 1979).
Vacuum cooling also helps in increasing the shelf-life. In this case, mushroom are
packed in a film and punctured to allow evaporation from the mushroom. The punctured
hole is covered with a small piece of sticking tape after vacuum cooling to stop the gas
flow and to allow the over wrap to function properly.
Fresh mushroom are packed in 0.02 to 0.03 mm dense polyethylene bags with
nitrogen and can be stored well at 0ºCupto 5 weeks, at 5ºC up to 4 weeks and at 15ºC up
to 2 weeks.

2. Controlled atmosphere

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 Shelf-life of fresh mushroom is increased in a controlled atmosphere consisting of
9% oxygen and 25% Carbon dioxide. Partial evacuation followed by flushing with CO
and storage at low temperature, can also extend the storage life up to 20 days.

3. Preservation by Gamma radiation

Shelf-life of mushroom can be increased up to 10 days by giving Gamma
radiation of 250 krad dose and storing mushroom at 15ºC (Roy and Bahl, 1984).

4. Freeze drying
It is done by immersing the sliced mushroom in a solution of 0.05% Sodium
metabisulphite and 2% salt for about 30 minutes. These are then blanched in boiling
water for 2 minutes, followed by cooling. The product is frozen at -22F for 1 minute. The
frozen mushroom are dried to a moisture content of 3% in a freeze drier and packed in
can under vacuum.
In second method, after harvesting the mushroom, it is pre-cooled to temperature
of 2-4ºC. At the freezing plant they are sorted out , washed and pretreated with chlorine
levels as high as 50 ppm have been helpful in keeping the microbial load to a minimum
since the frozen mushroom are sold to reprocessors.

5. Steep preservation
Edible mushroom have been steeped in a solution of 2.5% salt, 0.1% ascorbic
acid, 0.2% Citric acid, 0.1% Sodium bicarbonate and 0.1% potassium metabisulphite to
give organoleptically spoilage up to 10 days in storage (Dang and Singh, 1978)

6. Dehydration of mushroom
For dehydration purpose, mushrooms are harvested at a mature stage. If the stalk
is too long, it is cut into small pieces. Mushroom can be dried in the sun or in a
mechanical dehydrator at 60-70C. After complete drying, mushrooms are reduced to
nearby one-tenth of their weight. Dried mushroom should be stored in air tight container
in a cool dry place. Dried mushroom can also be grinded into powder which can be used
for making mushroom soup. The powder should be packed in a air tight container.

7. Canning of mushroom
Button mushroom can be canned either whole or in a small piece. Canners prefer
mushroom to be picked at an early stage immediately. Before canning, the stalk is cut
close to the button and the mushroom showing any blemishes are rejected. Mushroom
used for canning purposes should be small buttoned and of the same size with 0.4 to 1.0
cm long stalk attached to the cap. Later mushroom are washed gently to remove any
adhering soil. Blanching is necessary to control discoloration but this causes shrinkage.
Fresh mushroom are dipped in boiling water for 2-3 minutes and put in cold water to
prevent leaching losses which are sometimes as high as 25% or by immersing mushroom
in a boiling solution of 0.1 to 0.2% citric acid for about 5 minutes and cooled
immediately in cold water.
Blanched and cool mushroom are filled in cans having 1.25 cm space.
Approximately 195 g mushroom is filled in 1 lb jam can. Brine solution consisting of 2%
common salt, 2% sugar and 0.3% citric acid is boiled, filtered through the muslin cloth

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and added into the can to fill just up to the brim of the can (125 ml solution for 1 lb jam
can). After placing the lid on the can, the mushrooms are exhausted by keeping them in
the boiling water till the centre temperature reaches 80-85C. After placing the lid they are
sealed on a seamer to get an airtight seam. The 1 lb cans are later steamed at 115ºC for
25-30 minutes. This time should be increased or decreased depending upon the larger or
smaller size of the can. Soon after sterilization, the cans are kept in fresh water for
cooling. Later they are wiped dry and kept in a cool dry place.
8. Drying
It is another method of preserving edible mushrooms. The dried form of Lentinula, is
perhaps the most popular. Mushroom preserved by drying have a good flavors and drying
prevents deterioration. Dried mushroom are convenient for long term storage and
transportation. he moisture content of the fresh mushroom is in the range of 70-90%
depending up on the harvest time and environment condition, and that of dried mushroom
is about 10-13%.
Methods of drying can be classified into :-a)Sun Drying and b)Thermal Power Drying.
In general practice, picked mushroom are cut off at the basal portion of the stalk and
are arranged in a single layers on shelves. The shelves are either exposed to the sun or
placed in a drying oven.

Canned mushroom
When the production of mushroom exceeds the market demand it can be packed in can in
the form of soup and exported abroad. The soup can be prepared as follows: Materials
Required
Fresh mushroom 500 gram
Butter 50 gram
Barley flour 56 gram
Salt 22 gram
Grinded Dalchini 4 gram
Red pepper 4 gram
Milk 1 liter

Procedure
Required amount of fresh mushroom is taken. It is then blended and filtered. Take butter
in the hot pan and cook the butter until it becomes brownish. Put all the ingredients like
flour, salt, pepper etc. till the solution gets thick and slimy. Then it is canned in a bottle
up to the brim. The can is made air tight and sterilized at 150ºC temperature and 10cubic
meter pressure for 30 minutes and is cooled immediately in cold water. It is wiped dry
and stored in cool place.

Mushroom Ketchup
Materials required
Fresh mushroom 500 gram
Salt 12 gram
Grinded Cardamom 2 gram
Dried ginger 2 gram

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 Gloves 1 gram
Grinded Cinnamomum 1 gram
Vinegar (thin solution) 500 gram

Procedure
Wipe the mushroom with cool muslin cloth. It is kept in China clay after adding salt. It is
dipped in Vinegar for few days. Grind the soaked mushroom in the blander and add
Vinegar and spices in the paste. It is then mixed in thick solution. It is canned as done in
mushroom soup.

Pickled mushroom
Materials required
Fresh mushroom 500 gram
Salt 28 gram
Grinded ginger 4 gram
Chopped onion 15 gram
Pepper (unchopped) 2 gram
Mace 2 blade
Neutimia 1 gram
vinegar 500 ml

Procedure
Mushroom is picked before button opens. It is kept in hot water for short duration and
excess water is drained out. Drained mushroom is then kept in a pot and is dipped in
vinegar. It is then cooked slowly for 10 minutes adding all spices until they are
homogeneously mixed. It is kept in a bottle dipped in Vinegar. The bottle is made air tight
and sterilized at 150ºC temperature and 10 cubic meter pressure for 30 minutes and is
cooled immediately in cold water. It is wiped dry and stored in cool place.

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References

Nita Bahl,.A Hand Book Of Mushroom Cultivation 3rd (ed). Oxford & FBH Publishing
Co. Pvt. Ltd.
Pokhrel, Rameshraj. 2056. Mushroom Cultivation in Nepal. Ratna Pustak Bhandar,
Kathmandu.
Tripathi D.P. 2005. Mushroom Cultivation. Oxford & FBH Publishing Co. Pvt. Ltd
www.google\mushroom cultivation\\pdf.
www.postharvest horticulture\mushroom preservation