2. MUSHROO
M
A mushroom or toadstool is the
fleshy, spore-bearing fruiting body of
a fungus, typically produced above
ground, on soil, or on its food source.
Mushroom" also describes a variety of
other gilled fungi, with or without
stems, therefore the term is used to
describe the fleshy fruiting bodies of
some Ascomycota.
3. BOTANICAL NAME AND
THIER FAMILY
Scientific name: Agaricus
Kingdom: Fungi
Division: Basidiomycota
Order: Agaricales
Family: Agaricaceae
4. PRESERVATION
OF MUSHROOM
Canning is the most common
process for preserving
mushrooms
For this, cleaned mushrooms are
placed in cans containing 2.5 %
sodium chloride and 0.25–0.5 %
citric acid.
The cans are then sealed and
sterilized in autoclave for one
hour at 100-120ºC
5. SPOILAGE OF
MUSHROOM
Enzymatic browning catalyzed by the
enzyme tyrosinase (polyphenol
oxidase) is the most important factor
involved in quality deterioration of
fresh mushrooms.
The browning reactions are initiated
by tissue breakdown due to either
mechanical damage or bacterial
activity
6. SPOILAGE - DAY 1
At 1 st day I have taken
fresh mushroom and I
kept outside
7. DAY - 2
In 2 nd day, I have
observed that the skin
of the mushroom is dull
8. DAY - 3
In third day, I have seen
there is a brown in
appearance
9. DAY - 4
In this day, there is a
formation of wrinkles and
brown color appearance
10. DAY - 5
At 5 th day, I have
observed that the
mushroom was fully
covered by wrinkled
