Combined effect of low temperature and thickness of polypropylene package on shelf life and quality of oyster mushroom (Pleurotus ostreatus)

Purpose: An experiment was conducted to determine a suitable thickness of polypropylene bag as a package and appropriate storage temperature that will enhance an extended shelf life and quality of oyster mushroom. Research method: The experiment consisted of eight treatments under two factors (temperature and thickness of polypropylene bag). Treatments: T1P0= ambient temperature without wrapping (Control), T1P1= ambient temperature 50 μ PP bag, T1P2= ambient temperature 75 μ PP bag, T1P3= ambient temperature 100 μ PP bag, T2P0= 3°C temperature without wrapping, T2P1= 3°C temperature 50 μ PP bag, T2P2= 3°C temperature 75 μ PP bag, T2P3= 3°C temperature 100 μ PP bag. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. Findings: Highest moisture contents (90.80%) and shelf life (15 days) were observed in low temperature and wrapped in 75μ polypropylene bag (T2P2). Highest dry matter content (82.92%) and highest weight loss (30.3%) were observed in ambient temperature and unwrapped condition (T1P0) whereas lowest moisture contents (9.20%), lowest dry matter content (17.08%), lowest protein content (7.79%), and lowest shelf life (1.66) were observed in ambient temperature and unwrapped condition (T1P0). Limitations: No limitations to report. Originality/Value: Combination of PP bags of proper thickness and low temperature can help in decreasing moisture loss and disease incidence which increase shelf life and maintain nutritional quality of oyster mushroom.