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Combined effect of low temperature and thickness of polypropylene package on shelf life and quality of oyster mushroom (Pleurotus ostreatus) | ||
| Journal of Horticulture and Postharvest Research | ||
| مقاله 1، دوره 4، Issue 2 - شماره پیاپی 11، شهریور 2021، صفحه 127-140 اصل مقاله (1.5 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2020.3376.1144 | ||
| نویسندگان | ||
| Md. Saidee Rahman1؛ Md. Kamrul Hassan2؛ Fakhar Uddin Talukder* 3؛ Md. Sohanur Rahman3؛ Mst. Mishu Akther4 | ||
| 1Rice Farming System Division, Bangladesh Rice Research Institute, Regional Station, Gopalgonj, Bangladesh. | ||
| 2Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh | ||
| 3Pest Management Division, Bangladesh Jute Research Institute, Dhaka-1207, Bangladesh | ||
| 4Department of Agricultural Extension, Joypurhat Sadar, Joypurhat, Bangladesh | ||
| چکیده | ||
| Purpose: An experiment was conducted to determine a suitable thickness of polypropylene bag as a package and appropriate storage temperature that will enhance an extended shelf life and quality of oyster mushroom. Research method: The experiment consisted of eight treatments under two factors (temperature and thickness of polypropylene bag). Treatments: T1p 0= ambient temperature without wrapping (Control), T1p 1= ambient temperature & 50 µ PP bag, T1p 2= ambient temperature & 75 µ PP bag, T1p 3= ambient temperature & 100 µ PP bag, T2p 0= 3°C temperature without wrapping, T2p 1= 3°C temperature & 50 µ PP bag, T2p 2= 3°C temperature & 75 µ PP bag, T2p 3= 3°C temperature & 100 µ PP bag. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. Findings: Highest moisture contents (90.80%) and shelf life (15 days) were observed in low temperature and wrapped in 75µ polypropylene bag (T2p 2). Highest dry matter content (82.92%) and highest weight loss (30.3%) were observed in ambient temperature and unwrapped condition (T1p 0) whereas lowest moisture contents (9.20%), lowest dry matter content (17.08%), lowest protein content(7.79%), and lowest shelf life (1.66) were observed in ambient temperature and unwrapped condition (T1p 0).Limitations: No limitations to report.Originality/Value: Combination of PP bags of proper thickness and low temperature can help in decreasing moisture loss and disease incidence which increase shelf life and maintain nutritional quality of oyster mushroom. | ||
| کلیدواژهها | ||
| color؛ texture؛ protein؛ shelf life؛ oyster mushroom | ||
| مراجع | ||
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