A large amount of oyster mushrooms is wasted every year due to post-harvest losses/decays. An experiment was conducted to observe the effect of low temperature to extend shelf life and nutritional quality of oyster mushroom. The experiment consisted of two treatments including: mushrooms stored at ambient (25 °C) temperature or stored at 3 °C temperature. The experiment wa...

Background: Mushrooms have been valued as high tasty nutritional and nutraceutical food throughout the world. At present 270 species of mushrooms are known to have various nutritional and therapeutic properties. Polysaccharides are the primary content of mushrooms that are used for their pharmaceutical properties as immunostimulators. Objectives: Here, Mushrooms were screened for useful polysa...

background: mushrooms have been valued as high tasty nutritional and nutraceutical food throughout the world. at present 270 species of mushrooms are known to have various nutritional and therapeutic properties. polysaccharides are the primary content of mushrooms that are used for their pharmaceutical properties as immunostimulators. objectives: here, mushrooms were screened for useful polysac...

Many mushrooms have been used as foods and medicines for a long time. Mushrooms contain polyphenols, polysaccharides, vitamins and minerals. Studies show that mushrooms possess various bioactivities, such as antioxidant, anti-inflammatory, anticancer, immunomodulatory, antimicrobial, hepatoprotective, and antidiabetic properties, therefore, mushrooms have attracted increasing attention in recen...

Fresh mushrooms (Agaricus bisporus) were inoculated in the stem, gill, or cap with Clostridium botulinum spores. They were placed with uninoculated mushrooms in paper board trays, which were then covered and sealed in a polyvinyl chloride stretch film to simulate prepackaged mushrooms available at retail stores. When incubated at 20 C, botulinum toxin could be detected as early as day 3, or 4,...

Mushrooms, a special group of macrofungi, are not plants and thus do not use photosynthesis for nutrient acquisition. Mushrooms are fleshy, have the spore-bearing fruiting body of fungi, and typically grow above ground on soil, or other food sources. Most mushrooms are Basidiomycota or Agaricomycetes. The fruiting body of mushrooms is an important food and is used in many cuisines worldwide. Ad...

Straw mushrooms were grown on lead contaminated rice straw and stubble. Study materials were dried, acid digested, and analyzed for lead using flame atomic absorption spectrophotometry. The results showed the highest lead concentration in substrate was 445.350 mg kg⁻¹ in Treatment 3 (T3) and the lowest was BD (below detection) in Treatment 1 (T1). The maximum lead content in straw mushrooms was...

Mushrooms exposed to sunlight or UV radiation are an excellent source of dietary vitamin D2 because they contain high concentrations of the vitamin D precursor, provitamin D2. When mushrooms are exposed to UV radiation, provitamin D2 is converted to previtamin D2. Once formed, previtamin D2 rapidly isomerizes to vitamin D2 in a similar manner that previtamin D3 isomerizes to vitamin D3 in human...

Mushrooms have long been used for medicinal and food purposes for over a thousand years, but a complete elucidation of the health-promoting properties of mushrooms through regulating gut microbiota has not yet been fully exploited. Mushrooms comprise a vast, and yet largely untapped, source of powerful new pharmaceutical substances. Mushrooms have been used in health care for treating simple an...