*2.4.1 Effect of steeping solution on color*

The observations of the study indicated that the treatments, T12 and T14 can retain good color (2) of the sporophores of *P. flabellatus* till 150 days (**Table 17**). Thereafter, it became slight dull (3) but it was too acceptable up to 175 days. It was followed by T5, T7, T11 and T15 which could equally preserve the sporophores till 125 days and up to the acceptable color by 150 days. In remaining treatments, the acceptable color of the sporophores could not be maintained even up to 5 days. The sporophores kept under these treatments started quick deterioration. The steeping


*\**

*SB—sodium benzoate, ASA—ascorbic acid, C.A.—citric acid, KMS—potassium metabisulphide, \*\*Scale fresh—1, very good—2, good—3, fair—4, A.A.—acitic acid, P.A—propionic acid, W.B—with blanch, WOB —without blanch, slight fermented smell—5, unacceptable—6.*

#### **Table 19.**

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

solutions became turgid, less transparent and profuse growth of the fungal contaminants occurred on the top of the steeping solution. It was observed that the sporophores kept after blanching could better retain the color in comparison to without blanched sporophores. It was also noticed that the lower concentration of the steeping solutions (T15) worked equally well compared to that of higher concentration (T7).

#### *2.4.2 Effect of steeping solutions on texture*

The texture of the sporophores preserved in steeping solutions of T12 and T14 was almost fresh (2) up to 125 days and was acceptable (3) up to 175 days (**Table 18**). In T11 and T15, the sporophores were like fresh (2) till 100 days and up to the acceptable period of 150 days. In rest of the treatments, the sporophores preserved in steeping solutions of different chemicals showed more sogginess (4), rotted (6) leathery (7) and became unacceptable for consumption within 5 to 25 days. In T2, T9, T10, T18, T19, the sporophores of *P. flabellatus* exhibited fast


#### *Postharvest Processing, Value Addition and Marketing of Mushrooms DOI: http://dx.doi.org/10.5772/intechopen.101168*

*\*SB—sodium benzoate, ASA—ascorbic acid, C.A.—citric acid, KMS—potassium metabisulphide. A.A.—acetic acid, P.A—propionic acid, W.B—with blanch, WOB—without blanch.*

#### **Table 20.**

*Effect of steeping solution on storage and quality of sporophores of* Pleurotus flabellatus.

deterioration starting from 2 to 3 days. The part of the sporophores get rotted and dissolved in steeping solutions.

#### *2.4.3 Effect of steeping solution on appearance of sporophorus*

Sporophores of *P. flabellatus* preserved in steeping solutions of T5, T7, T11, T12, T14 and T15 appeared well (2) up to 100 days and were good up to 150–175 days of storage period (**Table 19**). In other treatments, the sporophores kept with and without blanching and steeped in solutions of different chemicals seemed to be fair (4) and became unacceptable (6) in appearance within 5–25 days of storage. The appearance of the sporophores after blanching and steeping in lower concentrations of the chemical was extremely good.

#### *2.4.4 Effect of steeping solutions on quality and shelf life during storage*

It is evident from **Table 20** that T5, T7, T12 and T14 preserved the mushroom (*P. flabellatus)* up to 165–175 days (5.5 months) followed by T-11 and T-15

(150–155 days) without any adverse effect in color, texture, appearance and overall acceptability.

Mushroom preservation was reported to be of great importance due to offseason household consumption among geographically spread groups of the society [31]. The shelf life of *P. flabellatus* fruit bodies were almost doubled and that too with lower concentration of chemical solutions and without much change in color, texture appearance and acceptability (5.5 months). It may possibly be due to more toughness, leatheryness and bigger size of *P. flabellatus* fruit bodies which might have sustained the effect of chemicals for longer period of time as against the fruit body of *P. sajor-caju* which remained comparatively smaller, thinner and less leathery due to which it could have preserved well only up to 3 months [5]. The present results are also in contradiction with the work of earlier scientists who reported higher shelf life (24 days) of paddy straw mushroom with higher concentration of chemicals and lower shelf life (13 days) with lower concentration of chemicals [32]. In T 13, the fruit bodies of *P. flabellatus* were well preserved for 45–48 days which is in agreement with the findings of Sethi et al. [8] and Pruthi et al. [9]. Blanching of oyster mushroom in present investigation was found to be the most important process in avoiding the microbial and other deteriorations which was also reported by Absule et al. [5] and Bano and Singh [33] with respect to oyster and white button mushrooms respectively.

#### **2.5 Mushroom processing and value addition**

The rural women were very well aware with the naturally growing edible mushrooms which they do collect during monsoon season. In the villages, it is a common practice to dehydrate naturally growing mushroom in a local Bhatti and use it in a season when it is not available. With this background, the interested women were selected for training programme on Mushroom Processing Technology. Before selection, they were interviewed for necessity of such training programs. They emphasized that the fresh mushroom is not being sold many a times and it becomes difficult for them to preserve it. Oyster mushroom which were cultivated by them was sun dried as per our directives.

Seventy-six women from Tarra, Dondekhurd and Matia villages were selected for the training on Mushroom Processing Technology. For establishment of processing units at Tarra and Dondekhurd, solar dryers and mechanical tray dryers for drying of mushrooms were procured which are used by the women for drying of edible mushrooms. Oyster mushroom after dehydration was grind into powder, sieved and added @ 10–25% in preparation of various mushroom processed products. Mushroom powder was added in preparation of some of the local products like murku, bijoura, chakli etc. by Thakur [14, 15]. The training programs on Mushroom Processing Technology was mainly imparted to the women in preparation of Mushroom Mung Papad, Mushroom Urd Papad, Steamed Rice Mushroom Papad, Mushroom Badi, Mushroom Soup, Mushroom Bijora, Mushroom Murku, Mushroom Chakli, Mushroom Biscuits, Mushroom Pickles. The women of all the villages very much liked the training on this aspect. The mushroom dishes prepared by the women were highly appreciated during Peer Review Team. They were willing to sale the processed mushroom products in the local market. Mushroom pickle, mushroom badi and mushroom papad became very much popular among the women and they see very good future of these products in Chhattisgarh Market.

An attempt was made to establish the linkages with the mushroom entrepreneurs working in different parts of Chhattisgarh. The persons involved in this business were called at the villages, samples were given to them and they assured the disposal of their fresh and processed mushroom products. It has also been tried to display their products in Business Counseling Centers to be established by Swa Shakti Project in the rural areas.
