combined effect of low temperature and thickness of polypropylene package on shelf life and quality of oyster mushroom (pleurotus ostreatus)

Purpose: an experiment was conducted to determine a suitable thickness of polypropylene bag as a package and appropriate storage temperature that will enhance an extended shelf life and quality of oyster mushroom. research method: the experiment consisted of eight treatments under two factors (temperature and thickness of polypropylene bag). treatments: t1p0= ambient temperature without wrapping (control), t1p1= ambient temperature & 50 μ pp bag, t1p2= ambient temperature & 75 μ pp bag, t1p3= ambient temperature & 100 μ pp bag, t2p0= 3°c temperature without wrapping, t2p1= 3°c temperature & 50 μ pp bag, t2p2= 3°c temperature & 75 μ pp bag, t2p3= 3°c temperature & 100 μ pp bag. the experiment was laid out in a completely randomized design (crd) with three replications. findings: highest moisture contents (90.80%) and shelf life (15 days) were observed in low temperature and wrapped in 75μ polypropylene bag (t2p2). highest dry matter content (82.92%) and highest weight loss (30.3%) were observed in ambient temperature and unwrapped condition (t1p0) whereas lowest moisture contents (9.20%), lowest dry matter content (17.08%), lowest protein content (7.79%), and lowest shelf life (1.66) were observed in ambient temperature and unwrapped condition (t1p0). limitations: no limitations to report. originality/value: combination of pp bags of proper thickness and low temperature can help in decreasing moisture loss and disease incidence which increase shelf life and maintain nutritional quality of oyster mushroom.