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Yield
performances and nutritional contents of three oyster
mushroom species cultivated on wheat stalk
Abdurrahman
Dundar1*, Hilal Acay1 and Abdunnasir
Yildiz2
1Department
of Biology,
Science Institute of Dicle University, TR 21280, Diyarbakır,
Turkey.
2Department
of Biology, Faculty of Science and Arts, Dicle University,
TR 21280, Diyarbakır, Turkey.
*Corresponding author. E-mail:
adundar@dicle.edu.tr.
Tel:+90 412 248 85 50. Fax: +90 412 248 8039.
Accepted 18 August, 2008 |
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This study was conducted to determine nutritive value and
yield performance of the three types of oyster mushroom;
Pleurotus
eryngii
(Dc. Ex Fr.) quel),
Pleurotus ostreatus
(Jacq.:
Fr.) Kumm.)
and Pleurotus sajor-caju
(Fr.) Singer,
cultivated on wheat stalk.
The total fresh mushroom yields obtained with 100 g material
(70% misture) after the three harvests and
the total harvest time were calculated.
P. sajor-caju
gave the highest yield as 20.2 g. The yield of P.
ostreatus was 17.9 g and the lowest yield was P.
eryngii, 4.5 g. Total harvest time of mushrooms were
determined. As the P. sajor-caju was harvested in
67.46 days, P. ostreatus was harvested in 82.64 days
and P. eryngii was harvested in 85.27 days. For
chemical composition analysis the fruiting bodies of
mushrooms were collected after the first productive flow and
dried in an oven at 60°C at a constant weight and kept under
refrigeration at 4°C. Energy,
protein, fat, carbohydrate, dietary fibre, moisture, ash (g
in 100 g dried matter) and amino acids (mg in 1 g dried
matter) of mushrooms were analysed. In P. eryngii and
P. sajor-caju the highest amount of amino acid was
from aspartic acid and the lowest was from methionine. The
highest and the lowest amino acid amount in
P. ostreatus
were from
glutamic acid and methionine, respectively.
The
histidine amino acid was just detected in
P. eryngii
but hydroxy-L-proline was not detected in mushrooms. The
energy (kcal/100 g dried matter), fat, protein,
carbohydrate, dietary fibre, moisture and ash (g/100 g
dried matter) values of P. eryngii were 276.33,
11.95, 7.50, 39.85, 28.45, 7.23 and 4.89, respevtively.
These values for P. ostreatus were 243.66, 17.12,
2.60, 37.87, 30.25, 7.39 and 4.78, respectively. The values
for P. sajor-caju were 229.22, 16.75, 1.15, 37.72,
30.67, 7.42 and 5.84, respectively.
Key words:
Oyster mushroom, Pleurotus species, yield
performance, nutritional value. |
