Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels. (2nd March 2015)

• Record Type: Journal Article
• Authors: Olotu, Ifeoluwa O.; Obadina, Adewale O.; Sobukola, Olajide P.; Adegunwa, Mojisola; Adebowale, Abdulrasaq A.; Kajihausa, Esther; Sanni, Lateef Oladimeji; Asagbra, Yemisi; Ashiru, Bolanle; Keith, Tomlins
• Is Part Of: International journal of food science & technology. Volume 50:Number 6(2015:Jun.)
• Page Start: 1477
• Page End: 1483
• Publication Date: 2015-03-02
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12770
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12770-abs-0001"> <title>Summary</title> <p>Short shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4 °C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the micro‐organisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)‐treated sample was lower than and significantly different from the citric acid (2%, 4%)‐treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (<italic>P</italic> ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (<italic>r</italic> = −0.807, <italic>P</italic> &lt; 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days.</p> </abstract>