SHELF LIFE ENHANCEMENT OF BUTTON MUSHROOM (Agraricus bisporus) BY MODIFIED ATMOSPHERE PACKAGING (MAP)

PALLAVI SRIVASTAVA¹*, PRAVIN PRAKASH², DURGA SHANKAR BUNKAR^3
1Department of Plant Physiology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India
²Department of Plant Physiology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India
³Department of Plant Physiology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India
* Corresponding Author : srivastavapallavi52@gmail.com

Received : 14-05-2018     Accepted : 25-05-2018     Published : 30-05-2018
Volume : 10     Issue : 5       Pages : 1213 - 1215
Int J Microbiol Res 10.5 (2018):1213-1215
DOI : http://dx.doi.org/10.9735/0975-5276.10.5.1213-1215

Keywords : Macro fungus, fruiting body, Modified Atmosphere Packaging
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to Banaras Hindu University, Varanasi-221005, Uttar Pradesh, India. The authors wish to thank Centre of Food Science and Technology, BHU Varanasi for providing the necessary facilities for carrying out the present work. PS is also thankful to ICAR /UGC for her fellowship during the research work.
Author Contribution : All author equally contributed

Production and consumption of edible mushroom have increased continuously in last two decades particularly due to their nutritional and health benefits. Mushroom is a macro fungus with a distinctive fruiting body, which can be either epigenous or hypogenous and large enough to be seen with naked eye and to be picked by hand. Mushrooms are highly perishable and cannot be stored too long. Mushrooms have very short shelf life of less than 3 days under ambient condition and from 8 to 10 days under refrigeration. Modified atmosphere packaging (MAP) of fresh mushroom depends on the modification of atmosphere inside the package which can be achieved by the combination of two processes first is the respiration rates of the mushroom and second is the permeability of the packaging films. MAP proves to be the best technology to meet the consumer’s demand for best quality and fresh foods

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