Quality Of Mushrooms Research Articles

Effect of oxyresveratrol on the quality and membrane lipid metabolism of shiitake mushroom (Lentinus edodes) during storage.

The effect of oxyresveratrol on postharvest quality and membrane lipid metabolism of shiitake mushroom was investigated. The result exhibited that oxyresveratrol retarded browning, maintained firmness and alleviated occurrence of decay of shiitake mushroom. The oxidation and hydrolysis of membrane phospholipids were suppressed by oxyresveratrol treatment, which was associated with reduced LOX and PLD activities and increased SOD and CAT activities. The membrane lipidomics of shiitake mushroom was determined by LC-MS. 385 lipid species and 13 fatty acids in membrane lipids were identified by multiple reaction monitoring method. Compared with control group, the phospholipic acid and lysophospholipid reduced by 29.24% and 21.29% in oxyresveratrol-treated group, respectively, which alleviated hydrolysis of phospholipid. Meanwhile, oxyresveratrol maintained the unsaturation of fatty acids and alleviated oxidation of phospholipid. These results demonstrated that oxyresveratrol could play a dual role of inhibiting the oxidation and hydrolysis of phospholipids to mitigate cellular damage of shiitake mushroom.

Application of Substrate Supplements to the Yield Oyster Mushrooms (Pleurotus ostreatus var. florida)

Oyster mushroom is an edible, saprophytic, and lignocellulolytic fungi. The folic acid present in oyster mushrooms helps to cure anemia. Oyster mushroom contains most of the mineral salts necessary for the human body. The amount of niacin is almost ten times higher than that of any other vegetables.
 In this study, oyster mushroom (Pleurotus ostreatus var. florida (Jacq: Fr) Kummer) were grown with various substrate additions to determine their effects on yield. We ran tests to know different supplements affected the yield and growth of mushrooms. The substrate, composed primarily of sawdust and straw, served as the growth medium. The research encompassed controlled environmental conditions, including temperature, humidity, and light, over a defined study period. Our findings revealed significant variations in mushroom yield and growth parameters across the different supplement treatments. The best supplements to the substrate treatment combination were observed T14- Wheat Straw (60%), + Rice Straw (34 %) + Gram Flour (2% of the substrate) (451.69g) and (452.33g) followed by T11 – Rice Straw (60%), + Wheat Straw (34 %) + Maize Flour (2% of the substrate) which increased the yield of oyster mushroom, while others exhibited nuanced effects on mushroom quality. Statistical analyses supported these observations. The implications of this research extend to both commercial and amateur mushroom cultivators. Understanding the influence of substrate supplements on Oyster mushroom growth can lead to more efficient and cost-effective cultivation practices. By optimizing substrate composition, growers can enhance yields, potentially increasing profitability and sustainability in the mushroom industry. This study also highlights the need for further exploration in the field, including investigations into the specific mechanisms underlying supplement-substrate interactions.

Dried shiitake mushroom grade recognition using D-VGG network and machine vision.

Grading dried shiitake mushrooms is an indispensable production step, as there are large quality differences between different grades, which affect the product's price and marketability. Dried shiitake mushroom samples have irregular shapes, small morphological differences between different grades of the same species, and they may occur in mixed grades, which causes challenges to the automatic grade recognition using machine vision. In this study, a comprehensive method to solve this problem is provided, including image acquisition, preprocessing, dataset creation, and grade recognition. The osprey optimization algorithm (OOA) is used to improve the computational efficiency of Otsu's threshold binarization and obtain complete mushroom contours samples efficiently. Then, a method for dried shiitake mushroom grade recognition based on the improved VGG network (D-VGG) is proposed. The method uses the VGG16 network as the base framework, optimizes the convolutional layer of the network, and uses a global average pooling layer instead of a fully connected layer to reduce the risk of model overfitting. In addition, a residual module and batch normalization are introduced to enhance the learning effect of texture details, accelerate the convergence of the model, and improve the stability of the training process. An improved channel attention network is proposed to enhance the feature weights of different channels and improve the grading performance of the model. The experimental results show that the improved network model (D-VGG) can recognize different dried shiitake mushroom grades with high accuracy and recognition efficiency, achieving a final grading accuracy of 96.21%, with only 46.77 ms required to process a single image. The dried shiitake mushroom grade recognition method proposed in this study provides a new implementation approach for the dried shiitake mushroom quality grading process, as well as a reference for real-time grade recognition of other agricultural products.

The effects of LTP/CEO/SBA-15 potato starch film on the postharvest quality of Agaricus bisporus

A low-temperature plasma (LTP) modified film, loaded with cinnamon essential oil (CEO) in mesoporous silica nanoparticles (Santa Barbara Amorphous-15) (SBA-15), was prepared. This LTP/CEO/SBA-15 potato starch film's effect on the phenylpropane metabolic pathway of postharvest Agaricus bisporus was evaluated at 4 ± ± 1 °C. Results showed that the film maintained mushrooms' whiteness, water content, and hardness while reducing its relative conductivity, respiration rate, and malondialdehyde content. Film-packed mushrooms retained higher key enzyme activity of the phenylpropane metabolic pathway, especially LTP/CEO/SBA-15 potato starch film-packaged mushrooms with the highest enzyme activities during storage. Metabolites followed a similar trend, with the LTP/CEO/SBA-15 potato starch film-packaged mushrooms consistently having the highest total phenols, flavonoids, and lignin contents among treatment groups during storage. Additionally, gallic acid, p-coumaric acid, caffeic acid, protocatechuic acid, p-hydroxybenzoic acid, and cinnamic acid contents were the highest in LTP/CEO/SBA-15 starch film-packaged mushrooms. Therefore, the results indicate that the LTP/CEO/SBA-15 active film shows promise in maintaining postharvest mushroom quality.

Growth and Yield Performance of Oyster Mushroom (P. ostreatus (Jacq.: Fr.) Kummer) Using Waste Leaves and Sawdust

Mushroom is a fungus growing on decomposing substrates. It is the substrate type that affects the yield and quality of oyster mushroom. It can be cultivated by landless people to alleviate poverty. The objective of this study was to evaluate the growth and yield performance of oyster mushroom in waste leaves and sawdust. Spawn were purchased from YB Plant Micropropagation Plc; Mekelle, Tigray, Ethiopia. Euclea racemosa waste leaves, Cordia africana waste leaves, and sawdust were prepared and inoculated with the spawn. Cotton husks were used as a control. 60 grams of spawn was used for 1000 g of each substrate and supplemented with 3% wheat bran and 1% gypsum. The data were analyzed using SPSS version 20. A one-way ANOVA model was used to indicate significant mean differences at 95% confidence interval between flushes. Treatment means were compared using Turkey’s t test. In the first flush, primordial initiation was fastest and took 6.33 days in Cordia africana waste leaves and provide higher (166 ± 48.49, 131.6 ± 32.71, 49.66 ± 15.53 gram) mean yield and BE (16.6 ± 4.84, 13.16 ± 3.27, 4.96 ± 5.5%) in the 1st, 2nd, and 3rd flushes, respectively. However, in the 2nd and 3rd flushes, a lower (24.66 ± 4.61, 14.66 ± 0.57 gram) mean yield was recorded in Euclea racemosa waste leaves. Higher (10.63 ± 1.00, 7.83 ± 3.92, 6.56 ± 2.26 cm) mean pileus diameter and pileus thickness (8.3 ± 1.47, 7.76 ± 1.32, 4.10 ± 0.85 mm) were noted in sawdust in the 1st, 2nd, and 3rd flushes, respectively. This study confirmed that the waste leaves of Cordia africana and Euclea racemosa could be used as an alternative substrate for the cultivation of oyster mushroom.

Static magnetic field exposure improved the volatile composition and aroma attribute of fresh-cut flower mushrooms (Lentinus edodes (Berk) sing)

Aroma attribute and aroma compound (AOC) composition of fresh-cut flower mushrooms under different static magnetic field (SMF) intensities (2 mT, 4 mT, 6 mT, and 8 mT) were evaluated via coupling aroma sensory assessment and headspace-gas chromatography-ion mobility spectrometry with principal component analysis and partial least squares-relationship analysis. Results showed that aroma quality was severely loss after dicing treatment. A total of 43 AOCs were identified from flower mushrooms, and 3-octanone was the predominant compound. Application of 2 mT SMF maintained more acceptable raw mushroom-like, earthy/musty, and almond-like/roasted, and cooked cabbage-like aroma attributes of diced samples, related to maximally retaining the contents of the key AOCs (i.e. 3-octanone, 2-methylbutanal, and dimethyl trisulfide). These findings could provide a technical reference and theoretical basis for improving the aroma quality of fresh-cut mushrooms via magnetic fields and explain the mechanism of aroma enhancement.

Effects of Various LED Light Colours on Yield and Physical Characteristics of White Oyster Mushrooms

Commercial mushroom farming in Malaysia predominantly focuses on grey oyster mushrooms, while white oyster mushrooms are comparatively less popular due to their slower growth rate. Previous studies have explored the effects of natural light on mushroom growth, but there is limited research on the use of artificial light in mushroom production. Therefore, this study investigated the influence of different LED light colours on the growth performance, yield and physical properties of white oyster mushrooms in a controlled mushroom chamber. The objective was to identify the optimum LED light colour to enhance yield and physical characteristics. In the experiment, mushroom blocks were exposed to various LED light colours, including white, warm white, blue, red, and green. The results indicated that exposure to blue light significantly increased both the yield and physical quality of white oyster mushrooms. In conclusion, blue LED light proved to be the most effective treatment for promoting the development of white oyster mushrooms.

Quality and microbial community changes in three kinds of Boletus wild mushroom during cold storage

Boletus, a widely-consumed wild mushroom, is susceptible to rapid deterioration due to shifts in symbiotic microorganisms and flavor alterations during preservation. This study investigated the effects of prolonged refrigerated storage on Boletus, focusing on softening and energy deterioration mechanisms, changes in volatile chemicals, microbial community composition, and their interconnections. Findings revealed that the fresh Boletus microbial community transitions towards spoilage microorganisms after 8 days of refrigeration. Spearman analysis established a correlation between porcini softening and energy deterioration mechanisms, as well as a robust link between microorganisms and spoilage volatile. The mushroom's freshness diminishes as volatile spoilage flavors increase. Collectively, the results highlighted significant changes in Boletus mushroom quality, microbial composition, and volatile compounds during storage.

Metabolomic approach: Postharvest mushroom (Agaricus bisporus) browning inhibited by nanocomposite packaging materials

Browning is an important factor affecting mushroom quality. To elucidate the molecular mechanism of nanocomposite packaging materials (Nano-PM) that delayed the browning of Agaricus bisporus, the metabolomic technology was applied. Thirty-five differential metabolites were obtained in A. bisporus packed with Nano-PM and commercial polyethylene packaging (control). Glutamate, leucine, and 3,4-dihydroxybenzaldehyde were detected as characteristic differential metabolites in Nano-PM treatment. According to the Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis, amino acid synthesis and phenylalanine metabolism were enriched in mushrooms. In addition, glutamate, leucine, and 3,4-dihydroxybenzaldehyde inhibited tyrosinase (TYR) activity, leading to a better appearance and lower browning degree of packaged A. bisporus. Therefore, Nano-PM decreased mushroom browning by maintaining high levels of glutamate, leucine, and 3,4-dihydroxybenzaldehyde to inhibit TYR activity in A. bisporus.

IoT-Based Mushroom Cultivation System with Solar Renewable Energy Integration: Assessing the Sustainable Impact of the Yield and Quality

The conventional method of mushroom cultivation can be labor-intensive and produce limited yields. Due to the humidity and temperature in the summer season, mushroom production is significantly diminished. The growth of each mushroom species depends on the consistency of care, the skill of experienced farmers, and crucial cultivation parameters such as temperature, humidity, irrigation, and exposure to sunlight. This study aims to implement an IoT-enabled cultivation system to control and monitor the environmental parameters of Indian mushroom cultivation within the proposed innovative framework, as compared to conventional methods. The IoT-based cultivation system consists of hardware components, circuit connections, software, and algorithms. This study confirms that consistent control of environmental parameters, such as temperature and relative humidity, by a dynamic climate promotes mushroom growth that is superior to conventional cultivation. Our findings reveal a substantial increase in the yield and quality of mushrooms, demonstrating the tangible advantages of applying an innovative approach. Traditional cultivation yielded an average of 4.118 kg, whereas IoT-based cultivation systems produced an average of 5.306 kg. The t-test statistic comparing yields has highlighted the significance of the observed differences with a p-value of 0.0000. The research contributions are to design and demonstrate the IoT-enabled system innovation with solar renewable energy, illustrating the effect of mushroom production and quality on the economic market analysis of mushroom cultivation in the direction of environmentally sustainable and green agricultural practices. This study’s comprehensive perspective can provide farmers, agricultural professionals, and policymakers with valuable insights regarding the future of mushroom cultivation, particularly the reduction of carbon emissions and energy consumption.

Predictive Modeling Analysis for the Quality Indicators of Matsutake Mushrooms in Different Transport Environments.

Matsutake mushrooms, known for their high value, present challenges due to their seasonal availability, difficulties in harvesting, and short shelf life, making it crucial to extend their post-harvest preservation period. In this study, we developed three quality predictive models of Matsutake mushrooms using three different methods. The quality changes of Matsutake mushrooms were experimentally analyzed under two cases (case A: Temperature control and sealing measures; case B: Alteration of gas composition) with various parameters including the hardness, color, odor, pH, soluble solids content (SSC), and moisture content (MC) collected as indicators of quality changes throughout the storage period. Prediction models for Matsutake mushroom quality were developed using three different methods based on the collected data: multiple linear regression (MLR), support vector regression (SVR), and an artificial neural network (ANN). The comparative results reveal that the ANN outperforms MLR and SVR as the optimal model for predicting Matsutake mushroom quality indicators. To further enhance the ANN model's performance, optimization techniques such as the Levenberg-Marquardt, Bayesian regularization, and scaled conjugate gradient backpropagation algorithm techniques were employed. The optimized ANN model achieved impressive results, with an R-Square value of 0.988 and an MSE of 0.099 under case A, and an R-Square of 0.981 and an MSE of 0.164 under case B. These findings provide valuable insights for the development of new preservation methods, contributing to the assurance of a high-quality supply of Matsutake mushrooms in the market.

Dynamic changes in taste quality related to the energy status of Pleurotus geesteranus treated with 1-methylcyclopropene

Taste quality has drawn considerable attention as an important marker of harvested Pleurotus geesteranus. 1-Methylcyclopropene (1-MCP) affects taste quality, but its underlying relationship with energy status remains elusive. Results showed that 1-MCP treated samples had significantly higher sensory scores than that of the control group, while a lower peak value of ethylene production was observed. Furthermore, 1-MCP increased the content of glutamate and threonine, thereby enhancing the characteristic umami and sweetness of mushrooms, while bitterness, acidity, and aftertaste decreased, based on electronic tongue analysis. The higher activities of phosphofructokinase, citrate synthase, α-ketoglutarate dehydrogenase, and 6-phosphate dehydrogenase resulted in higher ATP and energy charge in 1-MCP treated mushrooms. Redundancy analysis indicated that the improvement in the taste quality of mushrooms by 1-MCP application was related to the regulation of energy metabolism. This study contributes to the understanding of the impact of 1-MCP treatment on mushroom taste and energy metabolism and provides insights into the potential of 1-MCP treatment as a preservation method for mushrooms.

Production of oyster mushroom (Pleurotus ostreatus) from some waste lignocellulosic materials and FTIR characterization of structural changes

In this study, oyster (Pleurotus ostreatus) mushroom was cultivated from hazelnut branches (HB) (Corylus avellana L.), hazelnut husk (HH), wheat straw (WS), rice husk (RH) and spent coffee grounds (CG). Hazelnut branch waste was used for the first time in oyster mushroom cultivation. In the study, mushrooms were grown by preparing composts from 100 to 50% mixtures of each waste type. Yield, biological activity, spawn run time, total harvesting time and mushroom quality characteristics were determined from harvested mushroom caps. In addition, chemical analysis of lignocellulosic materials (extractive contents, holocellulose, α-cellulose, lignin and ash contents) were carried out as a result of mushroom production and their changes according to their initial amounts were examined. In addition, the changes in the structure of waste lignocellulosic materials were characterized by FTIR analysis. As a result of the study, 172 g/kg yield was found in wheat straw used as a control sample, while it was found as 255 g/kg in hazelnut branch pruning waste. The highest spawn run time (45 days) was determined in the compost prepared from the mixture of hazelnut husk and spent coffee ground wastes. This study showed that HB wastes can be used for the cultivation of oyster mushroom (P. ostreatus). After mushroom cultivation processes, holocelulose and α-cellulose content rates decreased while ash contents increased. FTIR spectroscopy indicated that significant changes occurred in the wavelengths regarding cellulose, hemicellulose and lignin components. Most significant changes occurred in 1735, 1625, 1510, 1322 and 1230 wavelengths.

IoT based Plant Growth and Health Monitoring System for Mushrooms

This research paper proposes the development of an IoT-based monitoring system using a robot camera for mushroom cultivation in Sri Lanka. The system aims to address several sub-objectives, including harvest time prediction, disease detection, quality assurance, and environmental monitoring. The research utilizes image processing and machine learning techniques to capture mushroom images, analyze their size, shape, morphology, and color, and predict the optimal harvest time. It also focuses on identifying common diseases, researching their early symptoms, and recommending appropriate treatment options. The system incorporates user-friendly mobile interfaces for farmers to provide input on mushroom quality and receive alerts. Moreover, it establishes quality standards, defines criteria and thresholds, and uses machine learning algorithms to train a model for quality assessment. The research introduces an IoT device that integrates environmental sensors to optimize crop growth by analyzing real-time sensor data and recommending corrective actions. The novelties include the use of robotic camera and machine learning for feature detection, personalized disease recommendations based on individual mushroom conditions, promotion of sustainable farming practices, ui-based quality assurance score, and prioritization of corrective actions based on severity and impact. The proposed system aims to improve accuracy, increase product value, enhance profitability, and promote environmentally friendly agriculture.

Effect of pretreatment on the nutritional quality of white button mushroom (Agaricus bisporus)

Effect of pretreatment on the nutritional quality of white button mushroom (Agaricus bisporus)

The yields and quality of golden oyster mushroom cultivated on common reed substrates

The yields and quality of golden oyster mushroom cultivated on common reed substrates

Pemberdayaan Kelompok Difabel “Argodadi Pinilih” Berbasis Usaha Tani Jamur

Disabled group "Argodadi Pinilih" has 40 active members. The COVID-19 pandemic has caused some members to lose their jobs. Members of the disabled group began to try to cultivate oyster mushrooms in their homes and they also carried out their own maintenance. Some “baglog” cannot grow mushrooms because the environment where the mushrooms grow does not meet the requirements. The problems faced by the disabled group "Argodadi Pinilih" are low quantity and quality of oyster mushrooms, limited skills in making processed food from mushrooms and mushroom marketing is still limited. The objectives of this community empowerment activity are (a) increasing the quantity and quality of mushroom production (b) improving skills in the manufacture of processed food made from mushrooms, (c) expanding the mushroom market share. The methods used in the implementation of empowerment activities are (a) counseling on oyster mushroom cultivation and marketing strategies (b) training on processing food from oyster mushrooms, (c) facilitation house of mushroom and baglog. The results of the empowerment show that the training, mentoring and facilitation of mushroom house and “baglog” can increase the quantity and quality of oyster mushroom production, improve the skills in making processed food from mushrooms and expand the market share of oyster mushrooms. The knowledge and skills of the disabled group members about mushroom farming and processing increased as evidenced by the pre-test score of 79.23 and post-test of 86.00 with an increase 8.54%.

Effect of postharvest exogenous edible coating treatments on inhibitor browning and maintaining quality of fresh mushroom

The shelf-life of fresh mushrooms is limited to 1-3 days at ambient conditions and antioxidant characters are reduced and acquire a brown colour during post-harvest storage. Therefore, the present study was conducted to investigate the effect of some postharvest exogenous edible coating treatments of immersed in six different solutions for 5 min of calcium chloride (2%, 4%), chitosan (1%, 2%), CMC (1%, 2%) and control (distilled water) on reducing the browning, microbial load and maintaining quality during storage for 15 days at 4 ± 1 °C and 95% RH, during two successive seasons of 2021 and 2022 in 4th and 6th of January in the first and second seasons respectively. The obtained results revealed that dipping mushroom plants in a solution of chitosan 2% or calcium chloride 4% was the best treatment for reducing weight loss, while chitosan 2% for 5 min was the most effective treatment in reducing browning, PPO activity, total phenolic, flavonoids contents and inhibiting microbial counts for 12 days at 4 ± 1 °C and 95% RH.

Progressive quality estimation of oyster mushrooms using neural network–based image analysis

We have developed an artificial intelligence–based quality prediction model for oyster mushroom samples in this work. The proposed model tends to predict the progressively deteriorating quality of the samples in terms of predicted Hedonic number, which is adjudged as one of the most reliable scales of raw fruit quality assessment parameters. The present scheme attempts to continuously assess the quality of mushrooms by judging the extent of deterioration of the sample images; instead of discrete classification asserting only the edibility or non-edibility of the samples. Thus, the extent of the freshness of any test sample could also be approximated using the predicted Hedonic number from the model. The proposed scheme uses an artificial neural network to develop the estimator. The simplicity of analysis of the scheme and high accuracy of prediction of freshness allow for basic screening of the samples without requiring a panel of experts to judge the same, which is a difficult task, especially under this pandemic circumstance. Besides, implementing the proposed algorithm in designing possible mobile-based application software would widen its applicability in a practical scenario.

Cultivation and Nutritional Evaluation of Agaricus bisporus with Tea Residue as Culture Medium.

Different constituents of the cultivation substrate have significant effect on the yield and quality of edible mushrooms. The residue after the extraction of instant tea has exhibited to be biologically significant, and could be used as a substrate for cultivation. This study aimed to investigate the feasibility of tea extraction residue (TER) on button mushroom (Agaricus bisporus) cultivation, as an ingredient in the substrate, and assess the growth status, nutritional values, and sensory characteristics of fruiting body. The results showed that the strains could grow well on the cultivated substrate with 20% addition of TER. The total amount of hydrolyzed amino acids in the fruiting bodies of three TER-based groups (TER accounted for 10%, 20%, and 37.5%, respectively) was higher than that of the control group, and the total amount of essential amino acids was increased by 33.33%, 22.47%, and 9.92% compared with the control group, respectively. In addition, the results of gas chromatography-mass spectrometry (GC-MS) revealed that the addition of TER to the cultivation of substrate significantly enhanced the content of typical mushroom-flavor compounds in button mushroom, such as 1-octen-3-ol, 3-octanol, and 1-octen-3-one. It can be concluded that TER may be an ideal choice for the substrate in commercial cultivation of button mushroom.