Development of a packaging, storage and transportation cabinet for paddy straw mushroom
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ORIGINAL ARTICLE
Development of a packaging, storage and transportation cabinet for paddy straw mushroom Badsah Ali Khan1 • Nihar Ranjan Sahoo1 • Uma Sankar Pal1 • Raghabananda Nayak1 • Chinmaya Kishore Bakhara1 • Manoj Kumar Panda1
Revised: 13 August 2020 / Accepted: 18 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Shelf-life of paddy straw mushroom could be extended to 3 days by pre-cooling mushrooms in air at 14 °C for 2 h followed by packing in 75 l thick high impact polystyrene punnets with 1.2% perforations as primary package and subsequently stored in expanded polystyrene (EPS) cabinet as secondary package. The EPS cabinet has been designed for transportation of mushroom with ice as cooling aid to maintain the optimum storage temperature. Temperature profile inside the cabinet was studied under no-load and full-load condition. The temperature inside the cabinet with 6 kg pre-cooled paddy straw mushroom (packed in 24 number of punnets @ 250 g mushroom per punnet having 1.2% perforations) and 6 kg ice in the partition chamber, was maintained at optimum storage temperature of 15 ± 2 °C (92 ± 1% RH) up to 18 h. Results of the study suggest that the technology could be successfully adopted by the paddy straw mushroom growers and traders for storage, transportation and marketing for loss reduction and higher return. Keywords Paddy straw mushroom Pre-cooling Storage Transportation cabinet
& Nihar Ranjan Sahoo [email protected] 1
Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, Bhubaneswar 751003, India
Introduction Paddy straw mushroom (Volvariela volvacea) is an edible fungus which ranks sixth among cultivated mushrooms of the world. It possesses unique taste, texture, aroma, nutritional and medicinal attributes (Johl et al. 1995; Verma, 2002) for which it is popularly used in several delicious dishes for culinary purposes. It has a short shelf life after harvest under ambient condition due to high moisture content, respiration rate, water loss, microbial and enzymatic activities (Amuthan et al. 1999; Martine et al. 2002). All these lead to the paddy straw mushroom becoming unattractive in their appearance and deteriorate their quality, which in turn decrease the economic value (Mercado and Alabastro 1989; Nur Sakinah et al. 2019). The colour turns black in the post-harvest period due to oxidation of phenolic compounds to quinones which subsequently combine with amino acid to produce dark compound, melanin. Peroxidase and polyphenol oxidase present in mushroom are largely responsible for the enzymatic discolouration (Chang and Quimio 1980; Nerya et al. 2006). Softening of mushroom or loss of firmness during postharvest storage has been ascribed to changes in membrane and these textural changes are also related to protein and polysaccharide degradation (Zivanovic et al. 2000). Many works have been reported on modified atmospheric packaging (Antmann et al. 2008; Jafri et al. 2013; Kuyper et al. 1993; Simon
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