1. PROCESSING OF MUSHROOMS (Canning and Steeping) Dr. I.N. DOREYAPPA Gowda Principal Scientist (Hort.) Processing Laboratory Post Harvest Technology Division Indian Institute of Horticultural Research H essaraghatta, Bangalore-560089
6. PRINCIPLES OF PRESERVATION 1.Removal of Water 2.Heat Sterilization 3.Lowering of Temperature 4.Providing Chemical Environment 5.Sterilization with Ionizing Radiation
7. DIFFERENT METHODS OF PRESERVATION 1.Canning 2.Drying/Dehydration 3.Freezing 4.Freeze Drying 5.Irradiation 6.Preservation By Chemicals 7.Preservtion By Sugar,salt,oil,spices
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12. STEEPING PRESERVATION Fresh mushrooms Wash Cut the stock Immerse in KMS Solution (0.5%) Blanch in citric acid solution ( 3 min., 0.1% CA)
13. STEEPING PRESERVATION (Cont.d) Cool Prepare Steeping Solution ( 15% salt + 0.05% citric acid+100ppm S0 2 ). Fill the mushrooms in Glass bottles Put Steeping Solution Put caps and seal air tight Labeling and storage RT:3-4 months LT:5-6 months