Abstract

Effects of Canning on Button Mushroom

Author(s): Kavita Arora1 , P. P. Upadhyaya1 , Anil K. Dwivedi1* and Ved Ratan2

Canning is a technique by which the mushrooms can be stored for a longer period, up to about one year and most of the international trade in mushrooms is done in this form. The effects of canning on the chemical composition of edible mushrooms (Agaricus bisporus,) were investigated. Samples were analyzed for proximate constituents (moisture, fat, crude protein, ash, and carbohydrates) at different time period (Fresh and after 4, 8, 12 months). It was found that value of carbohydrate, fat, protein and ash content decreases gradually but the moisture content increases consequently; though it is the best method of preservation, as mushroom was available in more or less natural form and important for those places where mushrooms are less cultivated. The quality of canned mushroom shows slight retardation in its nutrient content but it is a relevant method to store the mushroom for longer period.

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