ARCHIVES
VOL. 8, ISSUE 4 (2023)
Nutritional security through front line demonstration for value added mushroom products
Authors
P.G. Thenmozhi, K. Velmurugan, S. Alagudurai
Abstract
Mushroom (Pleurotus florida) have a short shelflife of about 24 hour at
the ambient temperature due to high moisture, delicate texture and unique
physiology (blackening) and autolysis) (Saxena and Rai, 1990) [12, 25].
The shelf -life of horticulture produce can be extended by simply harvesting
them before ripening which is not applicable to the mushrooms. Even after
harvesting mushrooms continue to respire, grow, mature and thus results in veil
opening, weight loss, browning and microbial spoilage. In India, the fresh
mushroom market is largely a contribution of marginal and small farmers who
have limited resources and, therefore, are dependent on the local market for
sale of their produce. The growers face consequences of oversaturated market
and distress sale at highly non remunerative prices. The retention of fresh
mushroom at the level of growers, whole seller, retailer and consumer further
results in deterioration in the quality of the produce and deterioration in the
quality of the produce and economical loss. In the peak periods of harvesting,
gluts in the market can be checked by adopting appropriate postharvest
technology to process surplus mushrooms into novel value-added products rather
going only for canning or pickling. These value added products are the need of
the hour for the mushroom growers not only to reduce the losses but also to
enhance the income by value-addition provide Neutra ceuticals
low fat, protein rich food to the consumers (Arumuganathan et al.,
2003 and 2005) [3, 4] and the boost the consumption of this
important horticulture crop. The studies were conducted to develop some novel
value-added products namely mushroom murraba, mushroom ketchup, mushroom candy
and mushroom chips from fresh button mushrooms.
Download
Pages:40-44
How to cite this article:
P.G. Thenmozhi, K. Velmurugan, S. Alagudurai "Nutritional security through front line demonstration for value added mushroom products". International Journal of Food Science and Nutrition, Vol 8, Issue 4, 2023, Pages 40-44
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.