![]() ![]() ![]() ![]() An ethanolic extract from licorice roots (Glycyrrhiza glabra) and (DPPacid) isolated from fig leaves and fruit have been shown to inhibit tyrosinase activity. Mushroom browning occurs mainly as a result of tyrosinase activity, an enzyme belonging to the polyphenol oxidase (PPO) family and known to be a key enzyme in melanin biosynthesis. POST HARVEST BROWNING Postharvest browning of Agaricus bisporus mushrooms is a severe problem that reduces the shelf life of harvested mushrooms. The bacteria causes rapid soft rot of cultivate mushroom at a temp.Caused by pseudomonas gladioli, pv agaricola.īACTERILA SOFT ROT- (Agaricus bitorquis) Prevention : Control the vectors -mites, spring tail, spray with 1%of bleaching powder on bed.Disease occur at the time of storage time.Later turn into brown colour when seviour.Pale yellow spots on the surface of pileus.Lamella is formed on upper surface Preventation :Avoid smoke near shed and good ventilationīacterial pit (or) Blatch Caused by Pseudomonas tolaasii pami.It reduce the market value Prevention: Give good ventilation to mushroom shed.Long stemmed mushroom - due to high conc.of co2. Post harvest burrowing Viral diseases Ībiotic disorders 1. ![]()
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