Post‐harvest physiology and storage of the white oyster mushroom Pleurotus flabellatus

The cultivation of P. flabellatus is suited to rural development programmes but it is necessary to preserve the freshness of harvested mushrooms so that markets can be developed in a country like India. In this study, some physiological changes (water content, free amino acids, phenols, proteases activity and o-diphenoloxidases activity) occurring in fresh mushrooms were investigated. The storage life of fresh mushrooms packed in polyethylene bags and stored at ambient temp. (22-28 degree C) and refrigerated temp. (5 plus/minus 2 degree C) was also investigated. After storage, samples were assessed for degree of whiteness, texture, appearance, taste of cooked mushrooms and CO2 was determined inside packs. Data are tabulated and graphically presented. During storage there was an initial high respiration rate, large loss of water, followed by increased toughness. Enzymic activity increased causing a decrease in total phenols and increase in free amino acids with progressive browning. Mushrooms packed in 25 mum thick polyethylene bags with 1 pin-hole on either side stored up to 24 h at ambient temp. and up to 6 days under refrigeration in intact polyethylene bags.