The white button mushroom (Agaricus bisporus) is usually consumed for its delicious taste and high nutrition value. However, this mushroom undergoes rapid quality deterioration including discoloration/ browning leading to high post-harvest losses. This BARC technology deals with chemical-free physical treatments for extended (22±1 days) preservation of mushrooms with retained quality attributes which will reduce post-harvest losses as well as improve its trade and market access.

1. Prolonged storable(up to 22 days) in packed condition
2. Negligible browning during storage
3. Hygienic and nutritious with health protective properties
4. Tastywith original textural quality even after storage
5. Suitable for all age groups

1. ‘Processed mushroom’ will have good potential and improved access in domestic & international market.
2. The technology will be beneficial for mushroom growers, traders, processorsand consumers, and will also aid reducing post-harvest losses.

INTRODUCTION

The white button mushroom is usually consumed for its high nutrition value. However, it undergoes rapid quality deterioration including discoloration/ browning impacting its commercial value. A combination of physical treatmentsat optimized conditions was developed forpreventing discoloration which inhibited browning associated enzymes.Microbiological, physico-chemical, nutritional, health-protective and organoleptic qualities of processed and stored mushroom were well retained while in unprocessed mushrooms most of these qualities were adversely affected. A technology for extended (22±1 days) preservation of mushrooms with retained quality attributes for reducing the post-harvest losses has been developed which will improve its trade and market access.

1. Ensured hygiene and safety of the processed mushroom during storage
2. Extended storage life of 22 days for its better access in domestic and international market and reduced post-harvest losses
3. Nutritious and organoleptically acceptable during storage
4. No added chemical preservatives
5. Process retained health protective functional properties
6. Suitable for all age groups

1. ‘Processed mushroom’ will have good potential and improved trade access in domestic & international market.
2. The technology will be beneficial for mushroom growers, traders, processors and consumers, and will also aid reducing post-harvest losses.

RAW MATERIALS

1. Freshly harvested mushroom

Equipment and other accessory requirement

1. Tank with in-built cooling capacity, Sonicator bath, potable water unit, sealing machine, Pedestal fan, disposable glovesand irradiation services (at existing food irradiation facilities)

SPACE

1. Space requirement 25x 20 feet

MAN POWER

1. One skilled technician would be adequate for processing of100 kg mushroom. Actual manpower would depend on processing capacity.

POWER

1. Both single & three phase power connection