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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 2365-2372
DOI: https://doi.org/10.20546/ijcmas.2018.707.275


Post Harvest studies of Macrocybe gigentium, the Giant Mushroom for Increasing Shelf Life
Megha Suman and Geeta Sharma*
Department of Plant Pathology,College of Agriculture, GBPUA&T, Pantnagar-263 145, Uttrakhand, India
*Corresponding author
Abstract:

Macrocybe gigantium, commonly known as Giant mushroom, belongs to the family Tricholomataceae of the order Agaricales is a genus of fungus which is found worldwide that contains a large number of fairly fleshy, white-spored, gilled mushrooms. This is an edible mushroom having white sporophore, large sized fruit bodies (unique texture, taste) attractive colour and sustainable yield. The temperature requirement for the cultivation of this mushroom is 25-35°C. The shelf life of all the mushrooms is a great challenge for increasing their acceptability among the consumers. Considering this, the present investigation was carried out on post harvest studies of this mushroom. The sporophores of M. giganteum (with and without blanching, WB and WOB, respectively), were steeped in solution of different chemicals like Salt, Sugar, Citric acid (CA), Ascorbic acid (AA) and Potassium Meta-bi-sulphite (KMS) for better shelf life. The results revealed that the fruit bodies preserved in chemical solutions of T1 (2% salt + 2% sugar + 0.3% citric acid + 0.1%KMS + 1% ascorbic acid) (without blanching) retained good colour and appearance till 90 days. Thereafter it became slightly dull (scale 2) but it was acceptable up to 180 days of treatment. The texture of sporophores preserved in steeping solutions of treatments of T2 (2% Salt, 2% Sugar, 0.3% CA, 0.1% KMS and 1%AA (WOB)), T4 (5% Salt, 0.2% CA, 0.1% KMS (WOB)) and T6 (0.1% AA, 0.1% CA, 0.1% KMS (WOB)) were found almost fresh up to 90 days. The sporophores or the mushroom fruitbodies retained good colour, texture, appearance and acceptability till 9 days under freezing conditions of storage while in deep freezing conditions the colour was retained up to 17 days.


Keywords: Giant mushroom, Post Harvest, Shelf life, Freezing
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How to cite this article:

Megha Suman and Geeta Sharma. 2018. Post Harvest studies of Macrocybe gigentium, the Giant Mushroom for Increasing Shelf lifeInt.J.Curr.Microbiol.App.Sci. 7(7): 2365-2372. doi: https://doi.org/10.20546/ijcmas.2018.707.275