• Journal of Mushroom
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• v.18 no.1
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• pp.63-71
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• 2020

The present study aimed to investigate the biological activities and nutritional contents of extracts from three types of edible mushrooms (Pleurotus ostreatus, P. eryngii, and Hericium erinaceus) following different roasting treatments. Roasting by a household multi-oven (HR60) decreased the total polyphenol contents, as well as DPPH radical scavenging and nitrite scavenging activities compared with the fresh samples, and no significant difference was observed between the different roasting times. As a result of rotary drum roasting (CR) treatment, we could observe a decrease in the DPPH radical scavenging activity in all roasted mushroom samples compared with the fresh samples, whereas nitrite scavenging activity increased in roasted P. eryngii and H. erinaceus. Additionally, total polyphenol contents increased significantly in roasted H. erinaceus. In each roasted sample dried by HR60 and CR, the amount of palatable-taste amino acids (e.g., glutamic acid) and sweet-taste amino acids, including glycine, serine, alanine, and threonine, increased in P. ostreatus, whereas the amount of bitter amino acids, including leucine, isoleucine, histidine, valine, and methionine, decreased compared with the fresh samples. In P. eryngii and H. erinaceus samples, we also observed an increase in the amount of palatable and sweet-taste amino acids upon the roasting treatments; however, the amount of bitter amino acids increased simultaneously following the roasting treatments. These results suggest that CR treatment is more effective in increasing the biological activities and nutritional contents, such as palatable and sweet-taste amino acids, compared with HR60 treatment.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.509-513
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• 1990

Browning and color characteristics of stored mushrooms (Agaricus bisporus)following ionizing irradiation were investigated in connection with quality deterioration. The phenolic compounds of stored mushrooms showed a gradual decreasing tendency, while extractable browning pigments apparently rose from around 3days of storage under the conditions of $9{\pm}1^{\circ}C,\;80{\pm}7%$ RH and packaging with a corrugated paper box wrapped up in PE. ${\gamma}-irradiation$ at 2 to 3 kGy resulted in a significant reduction of their changes. Immediately after treatment, irradiated mushrooms were more discolored, i.e. a lower Hunter L value and higher Hunter a and b values than control. However, the subsequent storage for 15 days resulted in a preventive influence of ionizing energy on mushroom discoloration. This beneficial effect of ionizing energy was somewhat higher in the pilei than in the stipes of mushrooms and was found to increase lineally with increasing doses up to 3 kGy.

• Mycobiology
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• v.43 no.3
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• pp.184-194
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• 2015

A compressive description of tropical milky white mushroom (Calocybe indica P&C var. APK2) is provided in this review. This mushroom variety was first identified in the eastern Indian state of West Bengal and can be cultivated on a wide variety of substrates, at a high temperature range ($30{\sim}38^{\circ}C$). However, no commercial cultivation was made until 1998. Krishnamoorthy 1997 rediscovered the fungus from Tamil Nadu, India and standardized the commercial production techniques for the first time in the world. This edible mushroom has a long shelf life (5~7 days) compared to other commercially available counterparts. A comprehensive and critical review on physiological and nutritional requirements viz., pH, temperature, carbon to nitrogen ratio, best carbon source, best nitrogen source, growth period, growth promoters for mycelia biomass production; substrate preparation; spawn inoculation; different supplementation and casing requirements to increase the yield of mushrooms has been outlined. Innovative and inexpensive methods developed to commercially cultivate milky white mushrooms on different lignocellulosic biomass is also described in this review. The composition profiles of milky white mushroom, its mineral contents and non-enzymatic antioxidants are provided in comparison with button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). Antioxidant assay results using methanol extract of milky white mushroom has been provided along with the information about the compounds that are responsible for flavor profile both in fresh and dry mushrooms. Milky white mushroom extracts are known to have anti-hyperglycemic effect and anti-lipid peroxidation effect. The advantage of growing at elevated temperature creates newer avenues to explore milky white mushroom cultivation economically around the world, especially, in humid tropical and sub-tropical zones. Because of its incomparable productivity and shelf life to any other cultivated mushrooms in the world, milky white mushroom could play an important role in satisfying the growing market demands for edible mushrooms in the near future.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.193-201
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• 2021

Patents for postharvest technology of fresh fruits, vegetables and mushrooms fluctuated in their filing number until the 2000s, but then there has been a steady increase in the 2010s, indicating that the technology has high growth potential in the international agricultural market. Using 551 valid patents for fresh fruits and 337 for fresh vegetables of 5 countries, patent trend of postharvest technology was analyzed in this study with two categorized technologies as packaging and storage. In Korea, patents from national research institutes such as the Korea Food Research Institute and Korea (Rural Development Administration) are dominated, and a number of patents for the postharvest storage of fresh vegetables by Mitsui Chemicals, a Japanese chemical company, have been registered. Agrofresh, a multinational company in the USA, holds a number of patents for postharvest storage of fresh fruit not only in its own country, but also in Japan and Europe. Postharvest technology of fresh fruits and vegetables was found to has a number of patents, mainly from national research institutes and multinational corporations, and this suggests that R&D and commercialization of the technologies are actively taking place.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.514-519
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• 1990

Some chemical constituents were monitored to evaluate the biochemical and nutritional aspects of ${\gamma}-irradiated$ mushrooms associated with shelf-life extension. Volatile components identified by GC and GC-MS were composed primarily of 1-octen-3-ol(68%)). benzaldehyde(13%), 3-octanone(8%), benzyl alcohol(5%), 3-octanol(2%)). 1-octen-3one(1%). etc. Treatment with 2kGy-irradiation and subsequent storage for 17 days at $(9{\pm}1^{\circ}C\;and\;80{\pm}7%$ RH resulted in appreciable changes In their contents. even though negligible changes were observed in GC patterns between the nonirradiated and 2 kGy-irradiated samples. Most of the amino acids were resistant to ionizing energy of 2 kGy, while sulfur-containing free amino acids were affected significantly by ${\gamma}-irradiation$.

• Journal of Bio-Environment Control
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• v.14 no.3
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• pp.160-165
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• 2005

Since the growth and quality of oak mushrooms are sensitively affected by environmental conditions, an adequate environmental control is very essential to improve the yield and quality under protected cultivation. In this study, the diameter, thickness, length and hardness of cap and stipe, the dry weight, fresh weight and moisture content of the mushrooms were analyzed under the environmental conditions such as night air temperatures (control, $5{\~}11^{\circ}C$ and $12{\~}18^{\circ}C$), relative humidities in the daytime (control, humidifying for 6 h and 12 h), and wind velocities (control, fan-operation for 6 h and 12 h). At a lower night temperature, the quality of the mushrooms was improved, and considered to be optimum at $3{\~}8^{\circ}C$ in terms of fresh weight and quality. At $70{\~}80{\%}$ of relative humidity in the daytime, the fresh weight was increased, but the quality decreased. Considering the quality, the relative humidity in the daytime is adequate at around $50{\%}$. At 6 h of maintaining the wind velocity at $1{\~}2\;my{\cdot}s^{-1}$, the growth and quality were better, but the lightness became higher at 12 h although the fresh weight was reduced by evaporation. It is concluded that even though both of the yield and quality are not easily improved at a same time, optimum approaches should be required by using the relationship among environmental factors and the growth and quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.829-833
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• 2012

To investigate the effects of oyster mushrooms (Pleurotus ostreatus) on beef and pork tenderization, freezedried mushroom (whole, cap, and stem) powder and mushroom extracts were prepared. Both fresh and boiled beef and pork had mushroom power and extract powders spread on them, and let sit for 30 minutes at room temperature. After that, the hardness and amino nitrogen content of the meats were measured. The hardness of the meat decreased by about 20%~35% after spreading. Also, the amino nitrogen contents increased due to the effect of protease in the mushrooms. The effects were greater in raw beef. The mushrooms showed almost the same effects regardless of which part of the mushrooms were used (whole, cap, and stem).

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.159-166
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• 2022

The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.

• Biomolecules & Therapeutics
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• v.8 no.3
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• pp.281-284
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• 2000

Taurine is one of the essential amino acids for humans and many of mammals. It is produced and contained in fleshes, shells, plants and algae, but has never been found in fungi. We examined six mushrooms for taurine and detected taurine in five of them. Taurine was determined by an automated amino acid analyzer using ion-exchange chromatography, being eluted between phosphoserine as a distinct peak on the chromatogram. Fruit bodies of Flammulina velutipes contained $83\mu$moles/100g fresh wt. the highest level among them, Agaricus bisporos $65\mu$moles, Lentinus edodes $49\mu$moles, Pleurotus ostreatus $9\mu$moles, and Auricularia auricula-judae $20\mu$moles. Taurine was not detected in Ganoderma lucidum. As far as fungi are concerned, this is the first report of the detection of taurine in Basidiomyces.

• Journal of Mushroom
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• v.19 no.3
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• pp.234-245
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• 2021

To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1^st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11℃, and 2^nd grade, mushrooms held at 13~15℃ prior to harvest. Using selected 1^st and 2^nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0℃ storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1^st and 2^nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2^nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a^* and b^* values were the main factors indicating quality deterioration of king oyster mushrooms.