FLORA AND FAUNA ISSN 2456-9364(Online) 0971-6920(Print)
         
2021 Vol.27 No.1 PP 68­-72
https://doi.org/10.33451/florafauna.v27i1pp68-72
Microbial contamination on oyster mushroom after harvest and their management using some essential oils in Azamgarh (U.P.) India
Santosh Kumar Upadhyay1, Ravindra Kumar Sahani2 and *N.K. Srivastava3
1Department of Botany,
Kuba Degree College,
AZAMGARH-276203 (U.P.) INDIA
2Department of Botany,
D.A.V. (P.G.) College,
AZAMGARH-276001 (U.P.) INDIA
3Department. of Botany,
S.D.J. (P.G.) College,
Chandeshwar, AZAMAGARH (U.P.)
*Corresponding Author : Email : naveen.srivastava15@yahoo.com
ABSTRACT
Mushrooms are more vulnerable as their self life is too short and are consumed fresh. The main study of this work was isolation and control of fungal contaminants in mushrooms during and after harvest storage. Samples of Pleurotus ostreatus and Pleurotus florida were collected from three vegetable markets of Azamgarh city which revealed presence of 21 fungi. Results exhibited Aspergilus niger and Rhizopus sp. as most abundant contaminants which were treated with Zanthoxylum armatum and Eucalyptus citrodora using poisoned food technique. The control combination was potato dextrose agar with no oils added. All the essential oils significantly inhibit (p>0.05) the growth and spore germination of both test fungi. A strong inhibitory action of Cinnamon oil and Mentha oil was recorded against Aspergilus niger and Rhizopus sp respectively at a concentration of 20 ml/ml. This clearly suggests that essential oil could be an alternative to the synthetic chemicals that are currently used to control fungal contamination in mushroom and extend their shelf life.

Key words : Essential oils, Microbial contamination, Oyster mushroom, Shelf life.
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