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Low Cost Technology of Drying of Oyster Mushroom (Pleurotus ostreatus)

Sunita Kumari Kamal and Rajiv Kumar

Abstract

The production and drying process of Pleurotus ostreatus fruiting bodies were investigated in this work. Mushrooms were grown on paddy straw substrate and fresh fruiting bodies (1000 gm) were dried at 38-40oc with relative humidity 78-80 per cent. In same drying period (3 consecutive days) the best colour was observed in chemical methods followed by blanching methods. The highest storage period (12 month) and B:C ratio was observed in chemical treated samples of P. ostreatus. The acceptability of sensery characteristics of dried oyster mushroom were extremely on 9 Hidonic scale. The all technical observations were observed, in experimental data of improved technology of drying of mushroom, under farmer practice

Keyword: Pleurotus ostreatus, Production, Drying, Temperature

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