The optimal storage temperatures for harvested oyster mushrooms (Pleurotus osttreatus (Fr.) Kummer)

Oyster mushrooms are high perishable and rapidly deteriorate after harvest because of their high metabolic activities. Therefore, low temperature storage is required to reduce metabolism. The aim of this research was to investigate the optimal low temperatures for storing harvested oyster mushrooms. Four types of oyster mushrooms: ‘Tree’ oyster mushroom, ‘Bhutan’ oyster mushroom, ‘Abalone’ oyster mushroom, and ‘King’ oyster mushroom, were packed in foam trays and wrapped with PVC film. They were then stored at 4, 10 and 25°C (control) until they reached a level of unmarketable acceptance. The result revealed that the optimal temperature for storing ‘Tree’ oyster mushroom, ‘Bhutan’ oyster mushroom and ‘King’ oyster mushroom was 4°C, whereas the optimal temperature for storing ‘Abalone’ oyster mushroom was 10°C. This was because ‘Abalone’ oyster mushroom stored at 4°C exhibited chilling injury symptoms. Those optimal temperatures were able to delay weight loss, colour change of mushroom cap, cap browning, decay by spoilage microorganisms, and a tainted odour. The shelf life of ‘Tree’ oyster mushroom, ‘Bhutan’ oyster mushroom, and ‘King’ oyster mushroom were 15, 19 and 28 days at 4°C, respectively, while, the shelf life of ‘Abalone’ oyster mushroom was 18 days at 10°C.