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Rahman, Md. Saidee, Hassan, Md. Kamrul, Talukder, Fakhar Uddin, Rahman, Md. Sohanur, Akther, Mst. Mishu. (1400). Combined effect of low temperature and thickness of polypropylene package on shelf life and quality of oyster mushroom (Pleurotus ostreatus). , 4(Issue 2), 127-140. doi: 10.22077/jhpr.2020.3376.1144
Md. Saidee Rahman; Md. Kamrul Hassan; Fakhar Uddin Talukder; Md. Sohanur Rahman; Mst. Mishu Akther. "Combined effect of low temperature and thickness of polypropylene package on shelf life and quality of oyster mushroom (Pleurotus ostreatus)". , 4, Issue 2, 1400, 127-140. doi: 10.22077/jhpr.2020.3376.1144
Rahman, Md. Saidee, Hassan, Md. Kamrul, Talukder, Fakhar Uddin, Rahman, Md. Sohanur, Akther, Mst. Mishu. (1400). 'Combined effect of low temperature and thickness of polypropylene package on shelf life and quality of oyster mushroom (Pleurotus ostreatus)', , 4(Issue 2), pp. 127-140. doi: 10.22077/jhpr.2020.3376.1144
Rahman, Md. Saidee, Hassan, Md. Kamrul, Talukder, Fakhar Uddin, Rahman, Md. Sohanur, Akther, Mst. Mishu. Combined effect of low temperature and thickness of polypropylene package on shelf life and quality of oyster mushroom (Pleurotus ostreatus). , 1400; 4(Issue 2): 127-140. doi: 10.22077/jhpr.2020.3376.1144

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
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