**2.4 Post harvest treatments and its effect on shelf life of** *Pleurotus flabellatus*

In order to study the quality and storage, the sporophores of *P. flabellatus* with and without blanching were steeped in solutions of different chemicals (**Tables 17**–**20**). The fresh sporophores (150 g) were blanched at 98°C for 2 min. Using double layer of


*\* SB—sodium benzoate, ASA—ascorbic acid, C.A.—citric acid, KMS—potassium metabisulphide. \*\*Scale white—1, like white—2, slight dull—3, A.A.—acitic acid, P.A.—propionic acid, W.B.—with blanch, WOB —without blanch, light brown—4, dark brown—5.*

#### **Table 17.**

*Effect of different steeping solution on color and storage of the sporophores of* Pleurotus flabellatus.


*\* SB—sodium benzoate, ASA—ascorbic acid, C.A.—citric acid, KMS—potassium metabisulphide. \*\*Scale fresh—1, like fresh—2, less sogy—3, more sogy—4, A.A.—acetic acid, P.A—propionic acid, W.B—with blanch, WOB—without blanch, coarse—5, rotting—6, leathery—7.*

#### **Table 18.**

*Effect of different steeping solution on texture and storage of the sporophores of* Pleurotus flabellatus.

muslin cloth. Thereafter, the sporophores were transferred in the steeping solutions prepared from various chemicals and their concentrations forming sum of 19 treatments. The steeping solution of 500 ml was taken in a plastic container of 1 L capacity and lid was screwed. These containers were then stored at room temperature and observations on colors, texture, appearance and overall acceptability (in days) were recorded following different scales at different time intervals.
