| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4566187 | Scientia Horticulturae | 2015 | 6 Pages |
•We developed the mushroom medium to produce long shelf life and high yield.•The medium (4.5% crude protein) produced mushroom with the longest shelf life.•The medium (4.5% crude protein + 15% NFE) showed the highest mushroom yield.•Crude protein contents significantly effected on the mushroom shelf life (R2 0.77).•Mushroom shelf life was extended with increased CaO content in media (R2 0.63).
Pleurotus eryngii has recently become the most commonly cultivated mushroom in East Asia. However, a long shelf life is required for export to distant regions. To obtain a long shelf life for mushrooms, different ratios of raw materials were mixed to develop new media based on crude protein and nitrogen free extract contents and thus 7 media designated A–G were prepared. Fruiting bodies from the “D” and “G” media containing 4.5 and 4.7% crude protein (with nitrogen free extract and crude protein ratios of 2.9 and 3.3), respectively, had the longest shelf life period (35.5 and 35.3 days) as a B grade, representing intact mushrooms with water and spores. Moreover, G medium showed significantly better mushrooms in yield (113.7 g/bottle), quality (7.3) and required days to harvest (15.4 days) compared to mushrooms produced in control medium (A), it was statistically proved by analysis of variance and Duncan’s multiple-range test (P < 0.05). The shelf life as a B grade was significantly extended with increased the crude protein (R2 = 0.774) and CaO contents (R2 = 0.608) in the media and regression analyses indicated that crude protein and CaO presented synergistic effects on shelf life (R2 = 0.728–0.819, P < 0.05). These results might be useful for mushroom farmers to produce more exportable mushrooms with a long shelf life.
