The impact of packaging and temperature on the physicochemical properties of dried oyster mushrooms (pleurotus sajor-caju) during storage
Abstract
Pleurotus sajor-caju is is an edible mushroom with high nutritional and medicinal value. However, fresh mushrooms are easily damaged after harvest for various reasons. Drying methods can be applied to maintain mushroom quality, reduce losses, and extend postharvest storage time. This study is to evaluate the impact of different packaging materials: Polyamide (PA) (95% vacuum), Polyethylene Terephthalate (PET), and Polyethylene (PE), as well as storage temperatures (28–30°C and 3–5°C) with corresponding relative humidity levels (60–62% and 76–78%) on the quality of solar-dried oyster mushrooms during storage. Throughout the storage period, the total sugar and protein content in all samples decreased. Additionally, the color (as indicated by the brightness difference (ΔL*) value) and firmness of the dried oyster mushrooms also declined, causing the mushrooms to darken and soften. After 6 months, when stored at 3-5°C, the samples packaged in vacuum-sealed PA had the lowest loss of protein, total sugar, and total lipid, with a water activity level (aw) of less than 0.7. Low temperature and PA (polyamide) packaging are optimal conditions for preserving dried oyster mushrooms.
