Abstract:
In Sri Lanka Oyster mushroom (Pleurotus ostreatus) is a popular cultivated variety of mushrooms. It is considered as a good source of proteins and fiber. The shelf life of Pleurotus ostreatus is short and it deteriorates rapidly due to browning and microbial infestations. Polyphenol oxidae is the enzyme responsible for enzymatic browning. Polyphenol oxidase inhibitors are used to inhibit the browning reaction. Cinnamic acid is an inhibitor of polyphenol oxidase of mushroom. In the current study cinnamic acid treatment and modified atmosphere packaging were used to extend the storage life of Pleurotus ostreatus. The ID50 value of cinnamic acid for polyphenol oxidase of Pleurotus ostreatus was 3.42 mM. Mushrooms were dipped in 0.50 mM, 1.25 mM and 2.00 mM solutions of cinnamic acid and stored in polyethylene bags for 4,7, 11 and 14 days at 4ºC . After the storage period the organoleptic properties were evaluated. After 07 days of storage product started to deteriorate in the controls and some treated samples. Mushrooms treated with a cinnamic acid concentration of 1.25 mM and packed in polyethylene bags and stored at 4º C maintained the organoleptic properties up to 11 days. The storage life of Oyster mushroom can be extended up to 11 days at 4º C using 1.25 mM cinnamic acid dipping and packaging in 150 gauge (38 μm) polyethylene bags with 3:1 surface area to weight ratio.
