A Study on Enhancing Shelf-Life of Paddystraw Mushrooms Grown in Odisha by Bio-Chitosan Treatment
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Abstract
A rise in the number of vegans calls for a diet high in protein, and paddy straw mushrooms appear to be one of these cultures' super foods. Vitamin D and other vital nutrients that reduce oxidative stress and other chronic diseases are abundant in fresh mushrooms. To increase their shelf life, these super foods are treated with calcium chloride, sulphur dioxide, and MAP during shipping. Additionally, edible thin chemical coatings that shield it from moisture, oxygen, and germs outside contribute to its harmful impacts on the human population. Therefore, extending the shelf life of mushrooms by preserving them with natural plant compounds seems like an intriguing field. Eco-friendly methods utilising chitosan have been researched for the past few decades, yet in the areas of Odisha, farmers are suffering from significant losses due to the shelf-life extension of Paddystraw mushrooms. This might be caused by the state's several, diverse climate zones. In the current study, we looked at how local Paddystraw mushrooms could have a distinctive identity in the fiercely competitive market by having their shelf-life extended by a commercial grade chitosan along with arrange of temperature and time.