Skip to content
Research Article Open access CC BY 4.0

Extending the Shelf Life of Paddy Straw Mushroom (Volvariella volvacea) with Chemical Treatment

Sagarika Giri, Anita Priyadarsini, Niranjan Chinara

Archives of Current Research International · pp. 219–225 · Published 4 Aug 2025

10.9734/acri/2025/v25i81411

Abstract

Volvariella volvacea commonly referred as paddy straw mushroom, holds a significant place among edible mushroom and is cultivated using a wide range of substrate. It cultivated primarily in tropical and subtropical regions due to their rapid growth, high nutritional value and consumer preference. These mushrooms are known for their high perishability due to their very short shelf life about 12 hours that limit storage, transportation and distribution, leading to rapid post-harvest deterioration and reduced market availability. The study was conducted in Centre of Tropical Mushroom Research and Training (CTMRT), OUAT, Bhubaneswar, to investigate the potential of various chemical preservatives to enhance the shelf life of these mushrooms. Sodium benzoate (0.05%) and Potassium meta-bisulphite (0.05%) was found effective in enhancing the shelf life of paddy straw mushrooms up to 24 hours and retain the normal colour and odour.

Paddy straw mushroom (Volvariella volvacea) shelf life chemical preservatives

Cited by 0

No indexed citations yet.

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

0

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.