• Journal of Mushroom
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• v.16 no.3
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• pp.131-139
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• 2018

The king oyster mushroom (Pleurotus eryngii) is widely consumed because of its flavor, texture, and its functional properties such as antioxidant activity and prebiotic effects. However, long-term product storage and transportation (e.g., export) are difficult because of its limited durability. The shelf-life of king oyster mushroom is affected by environmental factors such as temperature, humidity, gas composition, and ventilation, which may affect sensory characteristics including respiration rate, texture, moisture, flavor, color, and pH. The major problems regarding storage of mushrooms are browning, flavor changes, and softening. To address these problems, novel preservation techniques were developed, and more durable variants were bred. Different drying methods, gamma irradiation, chitosan coating, modified atmosphere (MA) packaging, and controlled atmosphere (CA) storage were evaluated in order to extend the shelf-life of king oyster mushrooms. Freeze drying showed better results for the preservation of mushrooms than other drying methods. Irradiation with 1 kGy was more effective for extending mushroom shelf-life than higher doses. The preservative performance of chitosan-based films was improved by combining the compound with other hydrocolloids, such as oil, protocatechuic acid, and wax. The CA storage conditions recommended for king oyster mushrooms are 5kPa $O_2$ and 10 to 15kPa $CO_2$ at temperatures below $10^{\circ}C$. Active MA packaging with microperforated PP film was also effective for maintaining quality during storage.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.133-141
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• 2012

This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.

• Journal of Mushroom
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• v.20 no.3
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• pp.183-185
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• 2022

High-income mushroom crops require complex farming. Therefore, we conducted a test to identify the optimum temperature for the production of antler-shaped Ganoderma lucidum using the King Oyster mushroom cultivation facility. T-N showed 0.28% of oak sawdust and 2.2% of nutritional source. The pH of oak sawdust was 6.0, indicating weak acidity, and that of rice steel was 6.6, indicating neutrality in nutrition source. Study on the quality characteristics of mushrooms showed that the number of days at 25℃ were 5~6 and those at 30℃ were 3~5; the representative length at 25℃ was 57.5 mm and that at 30℃ was 92.2 mm; the biological weight at 25 ℃ was 43 g, which was greater than that at 30℃.

• Journal of Animal Science and Technology
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• v.55 no.4
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• pp.273-280
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• 2013

This study was conducted to investigate the effects of fermented king oyster mushroom by-products diet (FMBD) on the growth performance, blood characteristics, and carcass traits of fattening pigs and its economics. The fermented diet mainly contained 40.0% king oyster mushroom (Pleurotus eryngii) by-products, 20.0% corn, 28.0% soybean meal, 0.1% supplemental probiotics and 0.08% cellulase. The mixed ingredients were fermented for 1 d at $37^{\circ}C$ followed by 9 d at room temperature, after which they were dried at $45^{\circ}C$ for 3 d. Pigs (n=96) were divided into eight heads per pen, four diet treatments and three replications. The basal diet (C) was substituted with 20% (T1), 50% (T2) and 80% (T3) FMBD. The concentration of crude protein (CP) was significantly higher (p<0.05) at the end of the fermentation period. The average daily gain (ADG) and feed efficiency were significantly lower (p<0.05) in T3 than C. Additionally, carcass grade was significantly better (p<0.05) in all treatments than C and the ratio of high carcass grade was higher. Although substitution of FMBD decreased growth performance, it improved carcass grade and decreased the feed cost of fattening pigs. Therefore, it was expected that the increase in the utilization ratio of FMBD will reduce the cost of animal production.

• Korean Journal of Microbiology
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• v.51 no.2
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• pp.148-155
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• 2015

The diversity of endobacteria in the edible part (cap and stipe) king oyster mushroom (Pleurotus eryngii) was investigated using 16S rRNA sequence analysis. The bacterial 16S rRNA libraries were constructed from the body cap (BC) and the body stipe (BS) of the king oyster mushroom. The twenty sequenced BC clones were divided into four groups and the largest group was affiliated with the Firmicutes (40% of clones). While, the twenty sequenced BS clones could be divided into six groups and the largest group was affiliated with the Actinobacteria (40% of clones). The predominant bacterial family from both the cap and stipe of the mushroom was corresponded with the Gram positive bacteria (62.5%).

• Journal of Mushroom
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• v.3 no.3
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• pp.95-99
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• 2005

Carbon dioxide($CO_2$) promotes development of primordia and depress differentiation of sporophore and gill containing basidia, have an effect on quality. This experiments were conducted to elucidate optimal level of $CO_2$ for king oyster mushroom(Pleurotus eryngii). King oyster mushroom was cultivated under 1,600, 2,400, and 3,200ppm $CO_2$. Harvest ratio in normal plot were 98.6, 99.3, and 93.8% at 1,600, 2,400, 3,200ppm, respectively, so 2,400ppm is optimal. The yield per bottle was 102.5g at 2,400ppm, better than 99.7g at 1,600ppm, The $CO_2$ concentration of 2,400ppm was also the best condition for quality, 6.1 at 2,400ppm was 115% of 1,600ppm's. In thinning treatment plot, quality at 2,400ppm was 9.5 better than 1,600ppm whose quality was 9.4. The yields per bottle were 90.7, 98.2, 77.3g at 1,600, 2,400, 3,200ppm respectively. These results show that 2,400ppm was optimal $CO_2$ concentration for quantity of King Oyster mushroom as well as quality.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.191-195
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• 2009

We assessed the effect of surimi gel, which is prepared from the king oyster mushroom (pleurotus eryngii) and cuttlefish meat paste (KCP) on lipid metabolism and antioxidant activity in high-cholesterol-fed rats. Three groups of 3-week-old male Sprague-Dawley rats were fed on a diet containing 1 g cholesterol/kg for 6 weeks. We administered only a high-cholesterol diet to the control group, one group was fed on surimi gel containing cuttlefish paste and king oyster mushrooms, and another group was fed with general boiled fish meat paste (GFP), which is commonly sold in marketplaces. Plasma and hepatic lipid profiles were measured, and the antioxidant status of the liver was assessed. The plasma triglyceride concentration did not differ significantly among the groups. Supplementation with KCP resulted in lower plasma and hepatic cholesterol concentrations and atherogenic index as compared to the control group and GFP, whereas the plasma high-density lipoprotein-cholesterol concentration was elevated. Moreover, the KCP-supplemented animals evidenced greater bile acid excretion. The KCP groups evidenced significantly lower plasma and hepatic levels of thiobarbituric acidreactive substances as compared to the control group. Besides, hepatic antioxidant enzyme activities, including catalase and superoxide dismutase, were significantly higher in the KCP group. In conclusion, KCP was quite effective in improving the lipid metabolism and reducing oxidative stress by upregulating the hepatic antioxidant enzymes in high-cholesterol-fed rats.

• Food Science and Preservation
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• v.8 no.4
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• pp.367-373
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• 2001

In order to study the effect of modified atmosphere storage on extending shelf life of King Oyster mushroom was wrapped with PVC film and packed with 20$\mu\textrm{m}$polyolefin(PD941), and effects of temperature(0, 5, 10$^{\circ}C$) in packaging conditions on the respiration and keeping qualities were evaluated. Higher respiratory activity and weight loss were observed at higher temperature. The concentration of O$_2$and CO$_2$ of PVC wrap and polyolefin(PD941) packages for all showed 1∼2% and 10∼14%, respectively. Polyolefin(PD941) package wan superior to the PVC wrap packaging method in Hardness, Hunter L value, Hunter b value and sensory qualities, and reducing weight loss at 0$^{\circ}C$, 5$^{\circ}C$ and 10$^{\circ}C$ compared to PVC wrap. It was found that the optimum shelf-life period of King Oyster mushroom packaged by PVC wrap was estimated to be 50, 28 and 12 days at 0, 5 and 10$^{\circ}C$, respectively, and 50, 32 and 21 days in Polyolefin(PD941).

• Korean journal of applied entomology
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• v.62 no.4
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• pp.333-343
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• 2023

King oyster mushrooms are one of the major fresh agricultural products which their exports are increasing every year in Korea. Lycoriella ingenua, is notorious insect pest in agriculture, especially in mushroom production. Larvae of L. ingenua cause mainly direct crop damage and adults are vectors of several dangerous fungal pathogens. In this study, the effects of electron beam, X-ray, and gamma-ray irradiation on the development and reproduction of L. ingenua were evaluated. In addition, to find the optimal dose to control L. ingenua in a box filled with king oyster mushrooms, an empirical experiment was conducted for each radiation. As a result, the development and reproduction of L. ingenua were inhibited at 50 Gy for all electron beam, X-ray, and gamma-ray irradiation. Additionally, at the top, middle, and bottom of the export box filled with king oyster mushrooms, the development and reproduction of L. ingenua were inhibited by electron beam with 150 Gy, X-ray with 100 Gy, and gamma-ray with 50 Gy. These results can be provided as basic data for establishing an integrated quarantine management system when exporting mushrooms. It will also contribute to the safety of agricultural products and the strengthening of export competitiveness.

• Food Science and Preservation
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• v.24 no.3
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• pp.381-386
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• 2017

Ergocalciferol is known as having vitamin D activity. In this study, the effects of UV irradiation on the increase of egocalciferol content were investigated in 7 kinds of mushrooms, i.e, lily mushroom (Flammulina velutipes), oyster mushroom (Pleurotus ostreatus), young oyster mushroom (Pleurotus ostreatus), king oyster mushroom (Pleurotus eryngii), button mushroom (Agaricus bisporus), shiitake (Lentinula edodes), and wood ear mushroom (Auricularia auricula-judae). Mushrooms which were not exposed to UV light contained negligible amount of ergocalciferol in all kinds of tested mushrooms, but UV irradiation increased their content of ergocalciferol. Of UV A, B and C, UV B light was the most effective to increase ergocalciferol contents. In mushrooms, the increase in ergocalciferol content occurred only in the peel within 1 mm depth from the surface, which was directly exposed to the UV light. Therefore, when fresh whole mushrooms were irradiated with UV light, lily mushroom, the mushroom with a larger surface area compared to volume, such as lily mushroom, was more favorable in producing ergocalciferol. On the other hand when the mushrooms were freeze-dried and cut, the mushrooms with a higher ergosterol, such as king oyster mushroom, shiitake or button mushroom, were more favorable in generating ergocalciferol.