Impact of drying methods on the quality of grey (Pleurotus sajor caju) and pink (Pleurotus djamor) oyster mushrooms

The aim of this study was to determine proximate composition, minerals, vitamins (B3 and B6) browning index Pleurotus sajor caju (i.e. grey oyster mushrooms, GOM) djamor pink POM), which were subjected cabinet, microwave vacuum drying. Electric cabinet-dried POM yielded higher protein (29.94% ± 0.60), fat (0.79% 0.07), vitamin B3 (0.25 mg/100 g 0.04) most the minerals content. However, GOM carbohydrate (64.75% 1.05) significantly K, Mg, Zn, Fe, B6 (p < 0.05). Meanwhile, internal microstructure resulted in severe damages for vacuum-dried mushroom. Microwave-dried highest value (75.11 0.18) Among three drying methods investigated, cabinet is optimal choice as low-cost postharvest treatment, it reduced degradation retained more nutritional components, increased shelf-life yield produce that can alleviate threat global food security.