XÂY DỰNG QUY TRÌNH BẢO QUẢN VÀ SẢN XUẤT CHÀ BÔNG NẤM TỪ NẤM BÀO NGƯ XÁM (Pleurotus ostreatus)

Abstract

The goal is to buid a process for conserving and producing mushroom fiber from grey oyster mushroom (Pleurotus ostreatus) to diversify products, enhance the economic value of grey oyster mushrooms, minimize damage, and provide a commercially viable product with long shelf life. The research results have developed a conservation process for oyster mushrooms packaged in MAP packaging, with a weight of 1 kg of mushrooms per package, stored at a temperature of 15 ± 1°C and humidity of 80 ± 5%. After 6 days of storage, the grey oyster mushrooms maintained good sensory quality, low color change, and preserved nutrient content. A production process for oyster mushroom fiber has also been developed, supplemented with a 14% spice mixture and dried using convection at a temperature of 50ºC. The mushroom fiber product has a moisture content of 7 ± 1%, packaged in PET plastic containers weighing 100 g per box, with good sensory quality; it meets the microbiological standards according to Decision 46/2007/QD – BYT of the Ministry of Health after 3 months of storage at room temperature (28 ± 2ºC, humidity 60 ± 5%).