**2.6 Conclusion**

It was found that the button mushrooms and their varieties when steeped in solutions of different chemicals (EDTA and KMS) and packaging materials (thickness) were able to sufficiently enhance the shelf life under both ambient and refrigerated conditions. Similarly, drying methods particularly cabinet drying at 45– 60°C with blanching or without blanching did play an important role in extension of shelf life of oyster mushroom for 3 months under ambient conditions without much influence on quality parameters. Oyster mushroom when preserved in different chemical solutions of lower concentrations, it was found to prolong the shelf life of fresh oyster mushroom up to 6 months without much influencing the quality parameters. Similarly, the shelf life of dried oyster mushroom was also enhanced for 105 days even preserving at ambient temperature conditions. Processing of mushroom and their value addition in preparing various local or traditional dishes incorporating mushrooms had a great role to play in extending the shelf life and minimizing the existing problem of under nourishment and mal nourishment prevailing in several states of India particularly in weaker section of the society. Thus, there is an urgent need to promote mushroom processed products like royal oyster capsule, mushroom fortified wheat flour, mushroom based mung/urd nuggets, mushroom based mug/urd papad, mushroom rice papad, mushroom instant soup, mushroom pickle, mushroom powder, mushroom soup etc. so as to popularize them among the mankind and promote marketing of these products.
