International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   

Vol. 8, Issue 2 (2020)

Recent advances in mushrooms preservation


Author(s): Arpeet Y Ramteke, Ansuman Nayak, Alka Sagar, Satyam K Kesari and Pramod W Ramteke

Abstract: Mushroom is considered as a functional food rich in both nutrients and medicinal properties. Over the years due to increased recognition of its medicinal and nutritional values and income generating potential the demand for mushrooms has been on the rise. However, mushroom have shorter shelf-life because of their high respiration rate and lack barriers to prevent water loss and microbial attack. Various physico-chemical changes takes place in mushroom during postharvest period like moisture loss, discoloration, texture loss, nutrient loss, microbial spoilage, etc. In order to improve self-life and preserve quality of mushroom, various preservation methods are used which involve thermal, physical and chemical processes. This article highlights recent methods and techniques of preservation of postharvest mushrooms.

DOI: 10.22271/chemi.2020.v8.i2aj.9107

Pages: 2376-2381  |  926 Views  296 Downloads

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How to cite this article:
Arpeet Y Ramteke, Ansuman Nayak, Alka Sagar, Satyam K Kesari, Pramod W Ramteke. Recent advances in mushrooms preservation. Int J Chem Stud 2020;8(2):2376-2381. DOI: 10.22271/chemi.2020.v8.i2aj.9107
 

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