Submitted30-03-2020|
Accepted25-07-2020|
First Online 10-09-2020|
ABSTRACT
Methods: Button mushroom were chemically treated with CaCl2 (2.5% w/v), citric acid (3% w/v) and sorbitol (0.1% w/v) which was followed by packaging in polyethylene film under three different MAP compositions and stored at 8oC temperature for further studies. Physico-chemical and texture profile analysis were done for 16 days at interval of four days.
Result: Significant changes were obtained in three different MAP treatments. MAP composition with 6% O2 and 12%CO2 were found best for post-harvest storage of button mushroom. Blanched samples without chemical treatments and packed under ambient conditions were spoiled after 16 days as compared to chemically treated samples stored in MAP packaging.
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