merged

Effect of Different Types of Packaging Material by Using Vacuum Method
on Postharvest Quality of Oyster Mushroom (Pleurotus Ostreatus)
Farizah Binti Kamarulbahrin
Supervisor: Dr. Norhidayah Binti Che Soh
Bachelor of Science Agrotechnology (Postharvest Technology)
School Of Food Science and Technology
Oyster mushroom (Pleurotus ostreatus) is one of the most sensitive vegetable when
cultivated and contribute to the increasing of postharvest losses in the world market.
It is highly perishable and start deteriorating immediately within a day after harvest.
Packaging materials and vacuum method can help in maintaining the quality storage
of fresh produce especially oyster mushroom before being consume. A study was
conducted to determine the effect of different types of packaging material and also to
determine the best type of packaging method for retaining on postharvest quality of
oyster mushroom during storage. There are six types of treatment and one control
involved which is Low Density Polyethylene (LDPE) with vacuum and non-vacuum
method, High Density Polyethylene (HDPE) with vacuum and non-vacuum method,
Polypropylene (PP) with vacuum and non-vacuum method and also mushroom placed
on polystyrene tray with clear wrapping as a control for this study and stored at the
same 5°C storage temperature. However, the method did not affect degree of effect
on postharvest losses of oyster mushroom. Meanwhile, the results indicated that HDPE
plastic was found to be the best packaging material on retaining the losses of colour
and browning of the oyster mushroom until 12 days.
1028 | UMT UNDERGRADUATE RESEARCH DAY 2018