Quality Of Mushrooms Research Articles

Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage

In this work, we investigated whether coating fresh shiitake mushrooms with a polysaccharide isolated from Oudemansiella radicata (ORWP) would impact key quality characteristics after 18 d of storage at 4 °C. We found that ORWP-coated mushrooms had significant improvements in many qualities during storage, including reduced weight loss, improved firmness, reduced browning, decreased malondialdehyde content, and an improved physical microstructure. Further, ORWP-coated mushrooms had higher contents of nutritional and cell wall compounds compared to control samples. ORWP-coated mushrooms had reduced activities of the following enzymes: protease, polyphenol oxidase, peroxidase, phenylalanine ammonia lyase, cellulase, and chitinase, relative to control samples. However, mushrooms coated with ORWP had higher concentrations of superoxide dismutase and catalase, as well as higher contents of certain key monosodium glutamate-resembling amino acids, umami 5′-nucleotides and 1-octen-3-ol. These findings suggest that ORWP coatings have potential value as a method to improve the postharvest quality of shiitake mushrooms.

Effects of ozone fumigation combined with nano-film packaging on the postharvest storage quality and antioxidant capacity of button mushrooms (Agaricus bisporus)

The quality of button mushrooms (Agaricus bisporus) deteriorates rapidly in storage, which seriously affects their commodity value and shelf-life. In this work, preservation using ozone fumigation combined with nano-film packaging was used for the first time to maintain the freshness of A. bisporus. Three key quality attributes, sensory score, browning index, and weight loss rate, were used to select the optimal ozone treatment dosage of A. bisporus. According to the selected optimal ozone fumigation dosage and using untreated mushrooms as controls, comparative freshness was tested in mushrooms treated with ozone fumigation, nano-film packaging, and a combination of ozone fumigation and nano-film packaging. During storage, a series of the quality indicators and antioxidant capacity of A. bisporus were determined. The results showed that the ozone fumigation treatment combined with nano-film packaging effectively delayed the deterioration of sensory quality, weight loss, firmness, peak respiration, and browning, while inhibiting the outbreak of epiphytic microorganisms and the accumulation of reactive oxygen species during the postharvest storage of mushrooms. Hence, the mushrooms maintained good appearance and texture characteristics during storage and retained a higher commercial value. Compared with the control group, ozone fumigation combined with nano-film packaging treatment extended the shelf-life by 8–10 d. Therefore, this treatment can be used as an effective composite freshness-keeping technology in the postharvest storage and distribution of A. bisporus.

Development of flavor during drying and applications of edible mushrooms: A review

Edible mushrooms are rich in nutrition and have strong aroma as well as delicious umami taste. The flavor is not only the main indicator for evaluating the quality of edible mushrooms, but also an important factor influencing consumer preference. Thermal drying prolongs the shelf life of edible mushrooms, but it also causes modification of the flavor-containing components so that dried mushrooms show different flavor characteristics from those of fresh ones. As expected, different drying methods as operating conditions have important impact on product flavor. This paper discussed the formation pathways of the numerous flavor-containing compounds in foods; these include Maillard reaction, lipid oxidation and degradation, protein hydrolysis and Strecker degradation, as well as the main enzyme activity in aroma synthesis pathway. A comparison is presented of the effects of different drying conditions on flavor substances. The application prospects and possible development of more effective drying technology to ensure better retention of flavor in dried mushrooms so as to provide reference for the further research in production of high quality dried edible mushrooms.

Development of an organic coating powder and optimization of process parameters for shelf life enhancement of button mushrooms ( Agaricus bisporus )

Button mushrooms (Agaricus bisporus) were coated by dissolving four different organic coating material viz. apple peel powder (1.0 to 1.4% wt/vol), carboxymethyl cellulose (1.2 to 1.8% wt/vol), tartaric acid (0.375%), and glycerol monostearate (1%) in distilled water and dipping the mushroom in coating solution for 45 to 75 s. Experiments were conducted using response surface methodology and the coated as well as uncoated samples were stored at ambient and refrigerated conditions. Various quality parameters of button mushroom were measured. Results indicated that the mushroom coated at optimum condition (apple peel powder 1.17% wt/vol, carboxymethyl cellulose 1.8%, and dipping time 75 s) maintained high level of quality parameters and were used to develop the organic coating powder. The use of coating powder for coating under ambient and refrigerated condition has the potential to maintain mushroom quality and prolong its postharvest shelf life up to 5 and 9 days, respectively. Practical applications The efficacy of developed organic coating powder tested on button mushroom (Agaricus bisporus) shows some prominent practical application for fresh produce. From the analysis and interpretation of the experimental results it was found that the developed organic coating powder was effectively increased the shelf life of button mushroom and also maintained its quality characteristics during storage, and hence, can be a promising as an edible coating for practical use as well as in commercial postharvest applications to enhance the storage life of button mushroom and other fresh produce.

Evaluation of Antioxidant Activities, Oxidation Enzymes, and Quality of Nano-Coated Button Mushrooms (Agaricus Bisporus) during Storage

Agaricus Bisporus is an edible button mushroom that is highly perishable with an extremely short shelf-life at ambient temperature. This work aims to evaluate some antioxidant activities, oxidation enzymes, and determine postharvest qualities of nano-coated mushrooms with the combination of chitosan (CHN) component during storage at 4 °C for (0, 3, 6, 9, and 12 days). Silica/CHN Film strongly delayed the mushroom respiratory spike onset and blocked carbon dioxide passage from inside to the outside, while Titanium/CHN Film (0.035 mmol s−1 kg−1) established the lowest O2 production rate and thiobarbituric acid reactive substances production (6.21 nmol g−1). Silica/CHN Film was mainly effectual for the polyphenol contents (0.39 g kg−1) and antioxidant activities (78.14% and 71.09%) for DPPH and ABTS+ radical scavenging activities, respectively. The results reported that Silica/CHN Film induced the highest (catalase and ascorbate peroxidase) activities, while Titanium/CHN Film recorded the highest (peroxidase and superoxide dismutase) activities of antioxidant enzymes. Besides, Titanium/CHN Film preserved relatively lower contents of hydrogen peroxide (22.40 µmol g−1) and hydroxyl radical (0.16 µmol g−1). In a word, nano-materials used in coating films such as titanium or even silica with the combination of CHN can directly reduce the cell degradation, oxidation processes and enhance the harvested horticultural crops.

Molecular identification of fungi causing major diseases in the cultivated mushroom production facilities of Korkuteli District in Antalya

The Korkuteli district of Antalya province is the leading cultivated mushroom (Agaricus bisporus) and compost producer in Turkey. Dry bubble, wet bubble, cobweb and green mold are the major fungal diseases causing serious losses of mushroom quality and yield in the district. This study was conducted to accurately identify the causal agents of these diseases from the isolates collected from the mushroom growing facilities of Korkuteli by ITS sequence and phylogenetic analysis and to compare them with the isolates from other regions of the world. The isolates of dry bubble were identified as Lecanicillium fungicola var. fungicola, the same variety responsible for frequent crop losses in Europe and Asia. The isolates of wet bubble were confirmed as Mycogone perniciosa and found closely related to European isolates. Cobweb isolates were determined as Cladobotryum mycophilum and grouped together with the isolates from different mushroom species cultivated in Europe and Asia. Green mold isolates were predominantly Trichoderma aggressivum f. aggressivum but f. europaeum was also present in the district as in Europe and North America. This study, for the first time, identifies the fungal agents of four important mushroom diseases from the Korkuteli district using molecular methods.

Exogenous application of GABA retards cap browning in Agaricus bisporus and its possible mechanism

In this study, the effect of exogenous γ-aminobutyric acid (GABA) at 0 (control), 0.01, 0.1, 1, and 10 mM on cap browning and quality of button mushrooms during 15 d of storage at 4 °C was investigated. GABA at 0.1 mM yielded the lowest cap browning. Weight loss, electrolyte leakage, and malondialdehyde (MDA) content were significantly lower in mushrooms treated with 0.1 mM GABA, while their firmness was higher. The increased accumulation of total phenolic compounds in the 0.1 mM GABA treated mushrooms was associated with a higher expression and activity of phenylalanine ammonia-lyase (PAL) accompanied by a lower expression and activity of polyphenol oxidase (PPO). GABA treatment was capable of reducing H2O2 content and increasing ascorbic acid (AsA) content. Exogenous GABA increased the endogenous GABA content by increasing the expression of the glutamate decarboxylase (GAD) gene and decreasing the expression of the GABA transaminase (GABA-T) gene. Overall, GABA treatment could be employed for retarding cap browning and maintaining the sensory and nutritional quality of button mushrooms during cold storage.

Effect of the type and method of additives on the productivity of mushrooms grown in industrial conditions

The paper summarizes and analyzes the results of practical studies on the cultivation of Agaricus bisporus champignon mushrooms on a synthetic substrate with the introduction of organic additives into it – food and processing wastes: brewing waste, soybean and sunflower meal semolina. A yield analysis was carried out; indicators characterizing the quality of Agaricus bisporus mushrooms were studied; dependence of yield and quality of mushrooms on flush was demonstrated. It was noted that the preparation time of the substrate affects the number of flushes, respectively, and, correspondingly, on the yield of mushrooms: when growing mushrooms on a synthetic substrate prepared in the spring-summer period, two flushes are noted and, as a result, a higher yield is noted compared to mushrooms grown on a substrate prepared in the autumn-winter period. The study of the quality of fruit bodies showed that the use of additives increased the content of protein, fiber, fat and ash elements (potassium, phosphorus, calcium, sodium and magnesium). The results showed that the brewing waste is the best organic additive, which contributes not only to the growth of yield, but also to the improvement of the quality of cultured mushrooms. The study demonstrated that the quality of mushrooms obtained in the first flush exceeds the qualitative indicators of mushrooms grown in the second flush. The authors concluded that it is advisable to use organic waste (brewing waste, sunflower meal) as a substrate element when growing mushrooms in industrial conditions.

Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement.

SUMMARYResearch backgroundIn the recent years, considerable attention has been given to selenium status since its deficiency is linked with various disorders and affects at least 13% of world population. Additionally, mushrooms are known to possess pronounced capacity for absorption of various micronutrients, including Se, from soil/substrate. Here, we investigate the possibility of using Se-rich zeolitic tuff as a supplement for production of selenized mushroom. Furthermore, the impact of the enrichment on the activity of antioxidant enzymes and biological potential of Coriolus versicolor medicinal mushroom is studied.Experimental approachSe(IV)- and Se(VI)-modified natural zeolitic tuff from the Serbian deposit Zlatokop was used as supplement for mushroom cultivation. To examine the effectiveness of selenium enrichment, we determined total selenium with inductively coupled plasma mass spectrometry (ICP-MS), together with the activity of antioxidant enzymes in fresh fruiting bodies and biological potential of methanolic extracts. Antioxidant activity was evaluated using the appropriate tests for: inhibition of lipid peroxidation, DPPH free radical scavenging assay, Fe(III)-reducing antioxidant power assay and ability of chelating Fe2+ ions. The antibacterial activity against foodborne pathogens was measured by broth microdilution assay. Additionally, chemical composition of the prepared extracts was studied using UV-Vis and Fourier transform infrared (FTIR) spectroscopy.Results and conclusionsContent of selenium detected in biofortified C. versicolor was even 470 times higher than in control on dry mass basis ((140.7±3.8) vs (0.3±0.1) µg/g), proving that Se-rich zeolitic tuff is an excellent supplement for mushroom production. Furthermore, the results of monitoring the activity of antioxidant enzymes revealed that most of the Se-enriched mushrooms exhibited higher superoxide dismutase (SOD) and catalase (CAT) and lower glutathione peroxidase (GSH-Px) activities than control. Due to higher amounts of enzymes, which can quickly catalyze the reduction of superoxide radicals, the quality of selenium-enriched mushrooms is preserved for a longer period of time. Investigation of biological potential indicated that Se-enriched mushroom methanolic extracts, generally, expressed enhanced antioxidant properties. Additionally, extracts showed antibacterial activity against all tested pathogenic microorganisms.Novelty and scientific contributionCultivation of mushrooms on Se-enriched zeolitic tuff is a new technological approach for obtaining Se-fortified food/supplements with enhanced antioxidant and antibacterial activities.

Analysis of Oyster Mushroom Farming in Highlands (A Case Study in Sleman and Temanggung Indonesia)

This study aims to discover the characteristics, cost, profit, and feasibility of oyster mushroom farming in highlands, specifically in Sleman and Temanggung Regency, Indonesia. Location determination was done purposively because the two regencies are in highlands. A snowball method was utilized to determine the respondents consisting of 32 oyster mushroom farmers. A descriptive method and t-test were employed to analyze the differences in the average cost, income, profit, and benefit-cost of farming. The results revealed that there were differences in the input and process technology characteristics of oyster mushroom farming in both regencies, leading to the differences in the profit and feasibility. However, there was no difference in the costs incurred between the two farming areas. The profit and feasibility of oyster mushroom farming in Temanggung were higher than those in Sleman. Nonetheless, the cost of farming in both regencies was relatively the same. Hence, it is necessary to increase the potential of oyster mushroom farmers in Sleman and strengthen the farmers in Temanggung so that the quality and productivity of oyster mushrooms in the two regencies can be stable and increase. Therefore, it will have an impact on the income and profit of farmers.

Active Antioxidant Packaging from Essential Oils Incorporated Thermoplastic Starch/Polylactic Acid/Poly(Butylene Adipate-Co-Terephthalate) (TPS/PLA/PBAT) for the Autolysis of Straw Mushroom (Volvariella Volvacea)

The short-term shelf lives of straw mushrooms ( Volvariella volvacea ) are a major challenge hampering their long-distance distribution, and thus the present study aimed to develop a novel active packaging composed of essential oils (clove oil [CO] and peppermint oil [PO]) to reduce autolysis of straw mushrooms. The suppressive effects of the essential oils on straw mushroom autolysis were estimated during storage at 16 ± 1°C for 96 h. Result indicated the antioxidant activity of the thermoplastic starch/polylactic acid/poly(butylene adipate-co-terephthalate)/peppermint oil (TPS/PLA/PBAT/PO) film was lower (P < 0.05) than the TPS/PLA/PBAT/CO film. The radical-scavenging activities of TPS/PLA/PBAT/PO and TPS/PLA/PBAT/CO films for 2,2-diphenyl-1-picrylhydrazyl were 56.0 and 91.3%, respectively. However, the TPS/PLA/PBAT/PO film was more effective in reducing polyphenol oxidase activity and maintaining the total phenol content of straw mushrooms, indicating that the TPS/PLA/PBAT/PO film had better antioxidative activity for straw mushrooms than the TPS/PLA/PBAT/CO film. In addition, mushrooms packaged with the TPS/PLA/PBAT/PO film exhibited the lowest rate of autolysis (P < 0.05) after 48 h of the storage period. The TPS/PLA/PBAT/PO film provided several benefits for mushroom quality, including maintaining weight and hardness, which extended the shelf lives of straw mushrooms from 24 to 96 h. Thus, PO is a better preservative agent for straw mushroom.

Effect of simulated transport vibration on the quality of shiitake mushroom (Lentinus edodes) during storage.

The quality and shelf life of mushrooms are critical to their commercial viability. In this study, the effects of simulated transport vibration on postharvest quality of shiitake mushrooms (Lentinus edodes) were assessed over 12 days of storage. Furthermore, the protective performance of foam cushion material used in packaging during simulated transport was evaluated. Changes in respiration rate, weight loss, browning index, firmness, and malondialdehyde content were measured following vibration treatment. The results revealed that simulated transport vibration contributed to the deterioration of quality of shiitake mushrooms during storage, and the foam cushion material had a protective influence on the maintenance of shiitake mushroom quality. Taken together, our findings suggest that the foam cushion material used in packaging has the potential to improve the quality of shiitake mushrooms and extend their shelf life.

Effect of modified atmosphere packaging materials on physicochemical and selected enzyme activities of Agaricus bernardii

AbstractAgaricus bernardii was a typical mushroom in Inner Mongolia, China, with high metabolic rate, respiration rate and dehydration. The storage time of A. bernardii was very short. It was necessary to prolong postharvest storage. This study was to determine the physicochemical and selected enzyme activities of A. bernardii packed with different barrier packaging materials. The materials concluded low‐density polyethylene (PE), poly(butylene adipate‐co‐terephthalate)/poly(l‐lactic acid) (PBAT/PLLA), PBAT/PLLA/hydrophobic silica (0.5S SiO2) and polyamide/PE, respectively. The performance analysis of the materials, gas composition, sensory quality, physicochemical properties, nutritional quality, and index of senility of the mushrooms were measured. The results indicated that the low O2 (&lt;1%) and moderate CO2 levels (4–7%) in 0.5S SiO2 film maintained a high level of soluble protein, soluble sugar, ascorbic acid, and phenolic contents, inhibited the increase of malondialdehyde, increased the antioxidant enzymes activities of peroxidase and decreased the enzymes activities of polyphenol oxidase. The quality index of the mushroom packed in the 0.5S SiO2 film remained a good condition and kept the market value after 15 days of storage.Practical applicationsThe biodegradable poly(butylene adipate‐co‐terephthalate)/poly(l‐lactic acid) (PBAT/PLLA/SiO2) film has a suitable water vapor permeability and CO2/O2 permeability radio, which could establish a suitable steady‐state inner atmosphere and maintain quality of mushrooms. Compared with the other films, PBAT/PLLA/SiO2 film kept the market value after 15 days of storage and the application of 0.5S SiO2 film could have potential on maintaining the quality of postharvest of Agaricus bernardii. Moreover, expected to replace the nondegradable food packaging material.

The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C

Abstract Agaricus bisporus was washed with 1 g/L sodium chlorite (NaClO2) (SC) solution for 30, 60 and 120 s, packed with a non-perforated polyvinyl chloride (PVC) film and stored at 4 °C for 12 days. Washing the mushrooms with the SC solution and packaging with the PVC film slowed down the change in colour and firmness of the mushrooms, but treating the mushrooms with the SC solution longer than 60 s adversely affected the mushroom texture. After 12 days of storage, the weight loss of the mushrooms packed with the PVC film was less than 10% compared to the control. Headspace O2 concentration decreased while CO2 concentration increased throughout 12 days of storage and reached about 15% and 4%, respectively. Pseudomonas spp. counts for unwashed and unpacked mushrooms reached 10.30 log10 CFU/g after 12 days of storage while the mushrooms washed with the SC solution and packaged with the PVC film had Pseudomonas spp. counts as low as 6.62 log10 CFU/g. Treating the mushrooms with the SC solution for 60 s and packaging with the PVC film were found to be the most appropriate treatment to minimize the change on the postharvest quality of white button mushroom.

RESPONS VARIETAS DAN MUSIM TANAM TERHADAP PERTUMBUHAN, HASIL DAN KUALITAS JAMUR TIRAM

Oyster mushroom was a prospective vegetable commodity and has high economical value. The aim of this research was to find out oyster mushroom varieties that could be adapted in Bogor – West Java, and produced high yield and quality when cultivated both in the dry and rainy seasons. A Randomized Block Design with 4 replications were set up in mushroom houses during the dry and the rainy seasons. Treatments comprised of 6 varieties of oyster mushrooms, viz: varieties No. 1; 30; 37; 38; 46 (origin from IVEGRI’s collection) and No. 85 (origin from Bogor as control variety). The result showed that varieties and planting seasons has significantly effect on growth of oyster mushroom. However varieties has no significantly effect on yield of mushroom which was in average 55-91 ton/1000 m2 of mushrooms house area. Fresh yield of mushroom planted in dry season (91.3 ton) was significantly higher than those in wet season (61.7 ton). Varieties has significantly effect of mushroom quality, meanwhile seasons gave a same good quality with delicious/ ranking &lt;3, storage resistance up to 2 days at room temperature and water content &gt;90 %. Keywords: Planting season, Pleurotus ostreatus, growth, yield, quality

Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field

Freezing of button mushroom (Agaricus bisporus) as a perishable product is one of the popular methods used for its long-term preservation. To investigate the effects of freezing under high voltage electrostatic field on the quality of button mushroom, the freezing process was performed in this study - under electric field within the intensity range of 0.0–9.6 × 105 V/m at −30 ± 1 °C. Microstructural analysis revealed that the average equivalent diameter of ice crystals in frozen mushrooms decreased as a result of the electrostatic field applied. Moreover, measurements of such qualitative properties of thawed mushrooms as drip loss, electrolyte leakage, texture, and color showed that ice crystal size and drip loss decreased while textural properties improved under electro-freezing, but any significant effects observed on color parameters and electrolyte leakages of frozen mushroom. The lowest ice crystal size and drip loss and maximum hardness value was obtained at the electric field intensity of 3.2 × 105 V/m.

Application of complex radiation and refrigeration technology for antiseptic treatment and preservation of the quality of mushrooms

The use of effective physical processing methods to preserve food and agricultural products is gaining more and more popularity every year. This article presents a complex technology, including processing by accelerated electrons with doses of 1–3 kGy at a beam energy of 5 MeV. The efficiency of application of processing with accelerated electrons and modification of the composition of the gaseous medium for optimization of the technology of refrigerated storage of champignon mushrooms has been investigated. The technology parameters have been established to ensure microbiological safety and preservation of the consumer qualities of mushrooms under production conditions. The treatment with accelerated electrons at doses of 1–3 kGy in combination with cooling and modification of the composition of the gaseous medium delayed the postharvest maturation processes and led to an increase in the storage time of mushrooms up to 20 days (control 10–14 days). The modification of the composition of the gaseous medium was ensured by the selective gas permeability of the used packaging material (polypropylene, polyethylene, biaxially oriented polypropylene) and the respiration of the raw material. Depending on the intended purpose of the product - fresh sale or further processing (drying, freezing, etc.), the technology under consideration, due to the differentiated choice of technological parameters of storage and processing, allows to control changes in organoleptic, physicochemical and microbiological indicators of the quality of mushrooms in a targeted manner. Packaging made of biaxially oriented polypropylene and polypropylene should be used for mushrooms for processing, due to the best preservation of the structure of plant tissue, as a result of slowing down the ripening processes and delaying aging and spoilage, for the sale of fresh mushrooms, it is most effective to use polyethylene packaging.

Packaging in a High O2 or Air Atmospheres and in Microperforated Films Effects on Quality of Button Mushrooms Stored at Room Temperature

Cold conditions are obligatory for mushrooms storage. However, in most cases, the cold chain is interrupted at various stages. Thus, is of great importance to propose a packaging system capable of inhibiting the detrimental effect of high temperature on mushrooms’ quality. The study evaluates the effect of high oxygen atmosphere (80% O2) in conjunction with films of different levels of microperforations (polysulfon (PSF) films, low: PSF_1000, PSF_2000; medium: PSF_3500; and high: PSF_7000) on antioxidant capacity, volatile compounds profile, sensory acceptance, and quality of mushrooms stored at 20 °C. Results showed that high O2 atmosphere inhibits the respiration rate of mushrooms. Application of high O2 atmosphere and film of high level of microperforations preserved desired color and profile of volatile compounds, ensured consumers color and overall acceptance. In turn, the single effect of the perforation level of the applied film was observed for antioxidant capacity, weight loss, vitamin C, malonylodialdehyde (MDA), and phenolics content. Packaging in low microperforated films led to the least amount of phenolics, highest MDA content, and poor antioxidant capacity in mushrooms. In turn, packaging with films of a medium level of perforation contributed to the highest vitamin C and phenolic content. There was no effect of treatment on texture, maturity index, protein content, and percentage of open capped mushrooms.

MRI visualization of shiitake mycelium growing in logs in order to support shiitake mushroom log cultivation

In order to correlate the yield and quality of shiitake mushrooms with the growth process of shiitake mycelium in logs over several years, a non-invasive visualization method using a magnetic resonance imaging (MRI) measurement system was developed. The MRI measurement system had a permanent magnet of 1.0 T magnetic field strength and a 110 mm air gap. The test logs in which grew the shiitake mycelium had a diameter of 43–48 mm, a length of 110–118 mm and a dried mass of 125–135 g. The log was inoculated on one cutting surface after being supplied water, and was placed in a thermostatic chamber (21 °C, about 75% humidity) for 69 days. The test log was observed by MRI, and MR images and T1 maps of shiitake mycelium growing over time were obtained. It was found that the shiitake mycelium has a T1 relaxation time constant longer than 150–200 ms, and its signal intensity in the MR images is smaller than that of water penetrated into a log. When making the MRI measurements, it is necessary to dry a log to water content of about 20% or less. In addition, a control log with mold was also observed by MRI. The shiitake mycelium can be distinguished from water penetrated into log and mold occurring in the log by combining the T1—signal intensity map and clear recognition of a low-intensity region in MR images acquired at longer echo times.

Effects of Electrical Shock and Blue LED Treatments on the Growth, Yield and Quality of Grey Oyster Mushrooms (Pleurotus sajor-caju)

Grey oyster mushrooms (Pleurotus sajor-caju) is an edible mushroom cultivated in Malaysia mainly due to its high nutritional and medicinal value. The demand of Pleurotus sajor-caju in local and foreign market rises continuously. In this study, the effect of electrical shock treatment and exposure to blue color LED on the growth, yield and quality of Pleurotus sajor-caju was investigated. There were 6 sets of electrical shock and blue LED treatments applied during spawning and production phase. Mushroom bags which did not receive any treatment were served as Control. The effect of electrical shock and blue LED treatments were observed in the aspects of mycelium growth rate, number of days taken for mycelium to fill-up the bag, pinhead emergence and fruiting body formation. There were significant enhancement in the yield for grey oyster mushroom for the bag treated with Electric and Blue LED, in the total fresh weight of fruiting bodies, number of fruiting bodies, percentages of biological efficiency and substrate utilized for every 100 g mushrooms produced. Therefore, the mushroom bags which were treated with electrical shock and blue LED is the best compared to the other treatments due to significant higher rate of mycelium growth, relatively higher yield and good quality of mushroom.