Effect of different preservative chemicals to improve the shelf life of harvested oyster mushrooms (Pleurotus florida)
DOI:
https://doi.org/10.48165/jefa.2026.21.1.15Keywords:
Chemical preservatives, shelf life, Pleurotus florida, oyster mushroom, colour, texture.Abstract
An experiment was carried out to study the effect of different preservative chemicals on improving the shelf life of the harvested oyster mushroom (Pleurotus florida). Concurrently, the rigorous evaluation of various chemical preservation methods provide a scientific basis for developing effective post-harvest strategies that reduce spoilage and maintain mushroom quality. The harvested mushrooms were treated with five different preservative chemicals. The chemical preservatives used for enhancing the shelf life of sporophores of P. florida worked better under preservative chemical conditions than control ones. Amongst the combination of different chemical preservatives, T3 -3 per cent EDTA + 1.5 per cent citric acid + 1 per cent acetic acid, and T5 -0.5 per cent propanoic acid were highly effective in preserving the sporophores of P. florida till 27 days without much influence on colour, texture, appearance, and overall acceptability. This preservative technique would help in increasing the shelf life of harvested fruiting bodies.
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