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, sampl es 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.
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Introduction
The mushroom is a part of the reign of eumycetes, it is an essential organism in the ground preservation of the ecosystems (Adisco et al., 2007; Després et al., 2012). It transforms the glassy chemical elements w hich make up the organic matter into other component assimilable by other organisms. Almost all the vegetables need to live in symbiosis with the mushrooms, which help their roots to absorb the water and the minerals (Raven et al., 2014). It is one vegetable containing glycogen, a complex sugar that helps regulate blood sugar. It would contain even more than meat and fish. The content in fiber, is high enough, what can have an action on the intestinal transit (Capon et al., 2005). It is now scientifically p roven that their nutritional value is not negligible and can be a solid contribution to our daily diet (René, 2004). The mushroom is a perishable foodstuff, what requires particular precautions in its processing, to protect its quality (Boa 2006). The loss es also occur during their preservation and during their preparations. They exist various techniques of drying to lengthen the life expectancy of food such as the freeze -drying, the fluidization, the atomization and the solar drying (Gret -Geres 1986; Jean - Noël Mputu et al., 2014). The objective pursued in this work is to preserve by drying mushrooms pleurotes, and to determine the physicochemical properties of fresh mushrooms and dried.
Conclusion
This study focuses on the different drying methods o f the mushrooms P969 strain, cultivated at the Evangelic University in Africa in Bukavu, who led to the encouraging results whose the conclusion is the following one: the drying of pleutorus mushrooms allows to keep quite the natural properties of these mu shrooms; whatever is the type of used drying. And after 4 months. And after 4 months of storage of mushrooms conditioned in the newsprint at room temperature, we can say with certainty which this study allows to reduce the losses postharvest mushrooms. As for the sun -curing, he confers a long lasting of life on mushrooms. By drying, mushrooms retain their best appearance, their properties, their color and aroma.
