This document discusses post-harvest technology for mushroom production. It explains that mushrooms contain 85-90% water and have a short shelf life of 1-2 days, so preservation is necessary. The key steps in post-harvest handling are harvesting, cleaning, grading, cooling, packing, and transportation to markets. Harvesting is mostly done manually by picking mushrooms similarly to apples. Grading sorts mushrooms by size, color, and shape for marketing. Cooling and packing in bags or cartons protects mushrooms during storage and transport. Common preservation methods are canning, drying, and pickling mushrooms to extend their shelf life and marketability.

2. • MUSHROOM PRODUCTION
• TOPIC: POST HARVEST TECHNOLOGY
• COURSE NO.: PATH 486
• COURSE TITTLE: Mushroom Production
• COURSE TEACHER : MISS. Prof. NAGOTHKAR P. R.

3. Mushrooms
• Mushrooms are fungi.
• They contain 85 to 90 % water, so they are
perishable.
• Self life of mushroom is less(1 to 2 days).
• Picking of mushroom is similar picking a apple
from tree.

4. Why we should preserve the
mushroom????
• They grow in flushes.
• Every 8-10 days they are harvested in abundance.
• Day when there is good production the demand
may be low and vice-versa.
• To prevent such a glut in the market, it is
necessary to preserve them.
• Mushrooms require a great deal of attention
during storage, marketing and processing at the
post harvest stage.

5. Post harvest tech. inculdes:•
•
•
•
•
•
•
Harvesting
Cleaning
Grading
Cooling
Packing
Transportation
Marketing

6. Harvesting
Grading
Precooling
fresh
Processed
(canning.drying,freezing,picking)
packing
cartons
polypouches
transportation
By road
By air
marketing

7. Harvesting: Mostly
-
manual harvesting is
done . Picking of
mushroom is similar
picking a apple from
tree.

8. Harvesting……………..

9. Harvesting of button mushrooms

10. Cleaning:
Removing of
unwanted straw .
Due to cleaning
mushroom
quality improves.

12. Cleaning of mushroom

13. Grading: Grading of
-
mushrooms is important
for marketing . For
example button
mushrooms are graded
into Grade A, B and C .
Grading is done
according to size, color
and shape.

14. Pre-cooling:pre-cooling wherein the
produce is kept in a plastic bag
and stored in cooling unit.

15. Packing:- Packing
is essential to protect
the mushroom during
marketing. It is
generally packed in
polythene bags.

17. Mushroom packing in polypouches

18. Mushroom packing in cartons

19. Packing machine
for mushroom

20. Marketing:-Mushrooms
are marketed as fresh,
dried and preserved. In
India major markets
are in Pune ,Mumbai
,Delhi and Chandigard.

21. Fresh mushroom

22. Dried mushroom

23. Preservation of mushroom
• Canning:- is process of preserving
mushroom pieces in brine, butter, oil, vinegar
etc. It involves six basic operations like
cleaning, blanching, can filling, sterilization,
cooling and labelling.
• Canned mushrooms form major share of
world trade.

24. • Drying:- Drying is the age old
practice of preserving mushrooms at
ambient temperatures. With the
advancement of technology,
different kinds of dehydration
processes have been developed e.g.
Sun drying, mechanical drying, air
drying, micro-wave oven. Among
these the microwave oven drying is
the best method .

25. SUN DRYING

26. Drying of mushroom

27. Oven drying

28. Pickleing:• In this process mushroom
are fried with spices and
allowed to cool and filled in
bottles.