Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels |
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| Authors: | Ifeoluwa O Olotu Adewale O Obadina Olajide P Sobukola Mojisola Adegunwa Abdulrasaq A Adebowale Esther Kajihausa Lateef Oladimeji Sanni Yemisi Asagbra Bolanle Ashiru Tomlins Keith |
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| Affiliation: | 1. Department of Food Science & Technology, Federal University of Agriculture, Abeokuta, Nigeria;2. Department of Hospitality & Tourism, Federal University of Agriculture, Abeokuta, Nigeria;3. Federal Institute of Industrial Research, Oshodi, Ikeja, Nigeria;4. Natural Resources Institute, University of Greenwich, Medway Campus, Kent ME4 4TB, UK |
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| Abstract: | Short shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4 °C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the micro‐organisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)‐treated sample was lower than and significantly different from the citric acid (2%, 4%)‐treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (P ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (r = ?0.807, P < 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days. |
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| Keywords: | Firmness mushroom potassium sorbate preservatives shelf life |
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