EduAsiaNews, Balikpapan — Simple yet proper postharvest handling can significantly extend the shelf life of oyster mushrooms. This finding comes from a study conducted by an Institut Teknologi Kalimantan (ITK) researcher, Michael Alexander Hutabarat, who revealed that without adequate postharvest handling, the quality of oyster mushrooms can deteriorate rapidly. This condition has the potential to cause real losses for farmers, traders, and consumers across the supply chain.
According to Michael, oyster mushrooms have a very high water content and a rapid respiration rate. These two biological characteristics make them highly vulnerable during storage. “Oyster mushrooms are like fresh food that continues to breathe even after being harvested. At room temperature, the respiration process occurs more rapidly and accelerates deterioration,” he explained. As a result, the mushrooms easily lose moisture, their texture becomes soft, and their color darkens, reducing their market value.
From a series of tests conducted, Michael found that polypropylene (PP) plastic packaging is more effective than other types of packaging or no packaging at all. The advantage of PP packaging lies in its ability to allow limited air exchange while reducing the rate of moisture loss from the product. Meanwhile, overly airtight packaging can trigger excessive humidity, which actually accelerates spoilage.
The study also showed that a combination of PP packaging and cold storage can better maintain the texture, color, and aroma of oyster mushrooms throughout their shelf life. Cold storage effectively slows down the respiration rate, helping preserve freshness for a longer period. “Proper temperature management and the right choice of packaging can be practical solutions without requiring high costs,” Michael said.
This research is considered highly relevant, given that oyster mushrooms are one of the horticultural commodities widely cultivated by communities in East Kalimantan. The findings from ITK are expected to serve as a practical reference for business actors, farmers, and the general public in enhancing the added value of local oyster mushroom products. Thus, postharvest losses, which have frequently occurred, can be minimized without relying on complex and expensive technologies. (**)
(Source: itk.ac.id)
