EVALUATION OF STORAGE STABILITY AND QUALITY INDICATORS OF DRIED MUSHROOMS (PLEUROTUS OSTREATUS AND AGARICUS BISPORUS)
Keywords:
dried mushrooms, oyster mushroom, button mushroom, storage stability, residual moisture, rehydration capacity, color variation, sensory quality.Abstract
This study examines the changes in quality characteristics of dried cultivated mushrooms—oyster mushroom (Pleurotus ostreatus) and button mushroom (Agaricus bisporus)—during a storage period of 0–120 days. The investigation focused on residual moisture content, rehydration properties, color variation, textural attributes, and sensory quality. The mushrooms were processed using a combined drying technique, and quality evaluations were performed at fixed storage intervals. The results indicated that extended storage was associated with a gradual increase in residual moisture and a corresponding decline in rehydration capacity. Moreover, progressive increases in color difference and hardness values were observed over time. Despite these changes, the dried mushrooms retained acceptable consumer quality for up to 90–120 days when stored under appropriate conditions. A comparative assessment showed that oyster mushrooms demonstrated greater stability of quality parameters compared to button mushrooms. These findings provide a scientific basis for optimizing storage technologies for dried mushroom products.
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