- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
EFFECT OF STORAGE CONDITIONS ON THE CONCENTRATIONS OF THE CHEMICAL AND MEDICINAL PROPERTIES OF OYSTER MUSHROOM | ||
| The Iraqi Journal of Agricultural Science | ||
| Article 1, Volume 42, Issue 4, 2011, Pages 63-72 | ||
| Authors | ||
| Saadah K. Mohamed Ali; Jabbar H. Al-Niaimi; Enase J. Hassan | ||
| Abstract | ||
| An experiment was conducted at the mushroom production unit in the Dept. of Hort. starting in Feb. , 5 / 2010 .The white strain of Oyster mushroom Pleurotus ostreatus ( Jaq: Fr ) ) was imported from Jordan. Sterilized and moist wheat straw was used as substrate. Mushroom spawn ( 5 % ) was added to the straw in plastic bags and incubated at 25 ± 2ºC for one month then transferred to the growth room at 25 ± 2ºC and 80-90% humidity and light was raised to 400 lux. The fruiting bodies were stored in cold incubators at 2± 1ºC for three weeks or 4±1 ºC for three weeks or 8±1ºC for two weeks or 20 ± 2ºC for one week. The results showed that the percentage of dry matter loss and the percentage of weight loss and the percentage of decay increased significantly with the increase of storage temperature. The percentage of decay in the fruiting bodies of the oyster mushroom was increased to 65.14% after one week of storage at 20±2ºC. The concentrations of all the chemicals with the medicinal properties decreased significantly in the fruiting bodies of the oyster mushroom with the increase of storage temperature. The loss in the concentrations of the chemicals with the medicinal properties increased significantly with the increase of storage temperature. Increasing storage temperature to 20±2ºC for one week increased the loss in the concentration of β-glucan and gallic acid to 90% and the loss of the Ergothionine to 85% and the loss of statin and chitin to 80% and the loss of Lectin to 75% comparing with there concentrations before storage. This result showed that storage and marketing of oyster mushroom must be under cold temperature. | ||
|
Statistics Article View: 161 PDF Download: 140 |
||