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

2. Cultivated mushrooms- 5 important types Agaricus bisporus : (Button mushroom) Volveriellay valraces : (Paddy straw mushroom) Tuber melonosporum : (Black perigand truffle) Lentinus edodes : (Shittake mushroom) Pleurotus ostreatus : (Oyester mushroom)

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

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

19. THANKS