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Date Published: 14/04/2022
Online Published: 14/04/2022
Abstract Views: 187
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DOI: https://doi.org/10.52714/dthu.11.2.2022.945
Issue
Vol. 11 No. 2 (2022): Natural Sciences Issue (Vietnamese)
Section
Natural Sciences Issue (Vietnamese)
How to Cite
Tran, V. K. (2022). The yield and qualities of oyster mushroom varieties in An Giang province. Dong Thap University Journal of Science, 11(2), 106-114. https://doi.org/10.52714/dthu.11.2.2022.945

The yield and qualities of oyster mushroom varieties in An Giang province

Van Khai Tran1,
1 An Giang University, Vietnam National University Ho Chi Minh City, Vietnam

Main Article Content

Abstract

The study collected 15 samples of 6 varieties of oyster musrooms in An Giang province, including purple, white Japanese, black Japanese, long-gray, white hyacinth and white lily of oyster mushrooms. The Pleurotus spp. were analyzed for qualities and then isolated, inoculated in the same substrate and grown in the same humidy and temperature to confirm the yield and qualities of oyster mushroom varieties. The results showed that in different origin of growing substrates (mushroom embryo bags) and growing conditions, the qualities of oyster mushroom varieties were different. In addition, long-gray oyster mushroom (Pleurotus sajor-caju) againconfirmed the yield and qualities under the same conditions of temperature, humidy and substrate. The ending time harvest of Pleurotus sajor-caju is 113,93 days with 48,79 kg/100 bags; the contents of total protein, total sugar, lipid, β-glucan, phenolic and flavonoid (in 100 g of dry matter) were 17,40 g; 26,02 g; 1,60 g; 0,43 g; 41,08 mg TAE and 6,02 mg QE, respectively; free radical scavenging capacity DPPH was 62,17% and Ferric reducing antioxidant power FRAP was 381,28 mM Fe2+/100 g of dry matter.

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Keywords

oyster mushrooms, yield, qualities, substrate

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