Contribution to the Study of the Preservation by Drying of Mushrooms Pleurotus Ostreatus P969 Strain

Abstract Mushrooms make parts of foodstuffs very perishable. With the aim of extending their shelf life, the drying is recommended. In this work, we used two modes of drying: the freeze-drying and the solar drying. After drying, samples were packaged in some newspaper paper and stored during 4 months at room temperature. Some small modifications were observed in the parameters studied before drying and after storage. The pH passes from 6,5 to 6,2, the nitrogen of 0,067 mg at 0,057 mg, the phosphorus concentration decrease of 224 mg at 182,2 mg, the potassium did not change 0,6 mmol, the proteins rate decrease 0,419 % at 0,338 % and the concentration of vitamin C decrease of 9,25 mol at 8,75 mol.

Keywords Pleurotus, drying, micronutrients, storage, room temperature.

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