• Journal of Mushroom
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• v.13 no.1
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• pp.11-15
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• 2015

In recent years, Hericium erinaceus became famous for comsumer because it contains some materials to assist in human health. This study was carried out to find the difference of occurring pattern of H. erinaceus by pinheading induction methods. Harvest period of T1, T2 treatments were longer than T3~T6. All treatments fresh weights were not significantly different, but T3, T6 treatments's dry weight in 2nd flush were lower than others. T5 treatment's 2nd flush's regeneration rate was the highest than others and looks best quality. Therefore, it is suggested that pinheading induction method would be changed not T1, T2 treatment which were used some farm as Pluerotus ostreatus cultivation, but to scratch surface method which is T5 treatment for cultivation of high quality H. erinaceus.

• Journal of Mushroom
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• v.12 no.3
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• pp.216-219
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• 2014

Studies were made to optimize the media composition in bag culture and conducted to determine the possibility of artificial cultivation of Auricularia auricula. Sawdust spawn of media composition for optimal growth were found to be oak-sawdust 80%combination of 20% popla-sawdust were the best of the optimal combination. And optimal substrate combination were found to be cotton-seed meal combination of 10% wheat bran 5% mixed were the best of combination. The duration of spawn run period and primordial formation period on bag(1.2 kg) were 50 days and 7 days, respectively. The weight of fruiting body and the yield(100ea, 1.2 kg) of fresh fruit-body were 24 g and 45,000 g, respectively.

• The Korean Journal of Mycology
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• v.5 no.1
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• pp.1-5
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• 1977

The studies were carried out to examine the influence of the quantities of the rice straw substrate and spawn on the yield in the cultivation of oyster mushroom, Pleurotus ostreatus(Fr.) Quel. using rice straw as growing substrate. The best yield of fresh sporophres was 102 kgs. when the substrate was increased by up to 90 kgs. per 3.3 sq. metre. In case of distributing the spawn over the surface, it was regularly possible to increase the yield using spawn rate of 8kgs. per 3.3 sq. metre and by increasing the ratio of spawn in the substrate, the mycelial growth also made rapid progress.

• Journal of the Korean Wood Science and Technology
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• v.29 no.4
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• pp.79-88
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• 2001

Lectin was isolated from shiitake mushroom (Lentinula edodes) with 0.15 M NaCl solution, and purified by the following procedures : precipitation by ammonium sulfate, anion exchange column chromatography on DEAE Sephadex A-50 and hydroxyapatite column chromatography. The fresh pileus part of the mushroom contained more than two times of lectin compared to the stipe part, and lectins and its activity were reduced by heating. The extraction yield of crude lectin was 46.03%, 28% yield after purification on on DEAE Sephadex A-50 column chromatography. Some amino acids, aspartic acid, serine, alanine and histidine, were increased by purification process. Relatively low molecular weight parts of lectin had the agglutinating activity for rabbit blood, and its molecular weight was about 23 kDa The molecular weights of purified lectins, LA-a and LB-b, by the hydroxyapatite column chromatography were 24 kDa and 23 kDa, respectively.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.245-251
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• 2001

This research was conducted to study the changes in physical characteristics of mushrooms (Agaricus bisporus) as influenced by drying methods. Samples were dried using either hot air drying, vacuum drying, or freeze drying and changes in the color, browning index, hardness and rehydration rate were evaluated by response surface methodology. Hot air drying resulted in the fastest drying of sample as compared to other methods. The rate of drying was most affected by the environmental temperature rather than air velocity or vacuum pressure. The overall color difference increased as the temperature and air velocity increased. The overall color changes of the freeze dried samples were minimal as compared to those of fresh mushrooms. The hot air dried samples showed the greatest changes in the overall color, browning index as well as hardness. The freeze dried samples showed the best rehydration characteristic and maintained the best overall quality after drying.

• Food Science and Preservation
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• v.30 no.2
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• pp.205-223
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• 2023

Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, and nutritional and functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up to 42 days. Two existing varieties of white H. marmoreus, namely H6 from Korea and HKT from Japan, were used for comparison. The mechanical texture of EG2020 was superior to H6 and HKT due to the increasing hardness of the pileus with time. Browning, in terms of the total color difference during storage, was found to be the most severe in HKT. In terms of composition, EG2020 had the highest total free sugar content, a large amount of organic acids, and higher sugar content than H6 and HKT. EG2020 also contained the largest amount of 𝛽-glucan, and its amount increased during storage. In sensory evaluation, EG2020 received higher scores than HKT in flavor, taste, appearance, and texture. Therefore, the EG2020 variety is more stable than HKT during storage and distribution.

• Journal of agriculture & life science
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• v.51 no.5
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• pp.91-101
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• 2017

The in vitro experiment was conducted to ensure the supplemental level of spent Flammulina velutipes mushroom substrates(SMS) as an energy source in manufacturing of rye silage. Rye harvested at heading stage was ensiled with spent mushroom substrates of 0%(Control), 20%(R-20), 40%(R-40) and 60%(R-60) as fresh matter basis for 6week. The rumen fluid for preparation of in vitro solution was collected from two cannulated Holstein bulls fed a 40:60 concentrate:timothy diet. The experiment was conducted by 3, 6, 9, 12, 24, and 48 hrs of ncubation time with 3 replications. The silages were evaluated fermentation characteristics and dry matter digestibility(DMD) in vitro. The pH of in vitro solution was inclined to decrease with elapsing the incubation time, and that of the R-60 was significantly(p<0.05) lower than the other treatment at 48 hr of incubation. The microbial growth in vitro was inclined to increase with elapsing the incubation time, and that of the R-20 was significantly(p<0.05) greater than the Control at 48 hr of incubation. Gas production was greater(p<0.05) in the Control than the other treatments at 48 hr of incubation. In vitro dry matter digestibility(IVDMD) was higher with increasing the supplemental level of SMS, and was significantly(p<0.05) lower in the Control compared with other treatments throughout whole incubation time. The IVDMD for R-60 was the highest(p<0.05) among treatments at 24 hr and 48 hr of incubation. Considering of above results and the availability of SMS, SMS could be supplemented by 60% in fresh matter basis for rye silage fermentation.

• Journal of Bio-Environment Control
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• v.14 no.3
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• pp.160-165
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• 2005

Since the growth and quality of oak mushrooms are sensitively affected by environmental conditions, an adequate environmental control is very essential to improve the yield and quality under protected cultivation. In this study, the diameter, thickness, length and hardness of cap and stipe, the dry weight, fresh weight and moisture content of the mushrooms were analyzed under the environmental conditions such as night air temperatures (control, $5{\~}11^{\circ}C$ and $12{\~}18^{\circ}C$), relative humidities in the daytime (control, humidifying for 6 h and 12 h), and wind velocities (control, fan-operation for 6 h and 12 h). At a lower night temperature, the quality of the mushrooms was improved, and considered to be optimum at $3{\~}8^{\circ}C$ in terms of fresh weight and quality. At $70{\~}80{\%}$ of relative humidity in the daytime, the fresh weight was increased, but the quality decreased. Considering the quality, the relative humidity in the daytime is adequate at around $50{\%}$. At 6 h of maintaining the wind velocity at $1{\~}2\;my{\cdot}s^{-1}$, the growth and quality were better, but the lightness became higher at 12 h although the fresh weight was reduced by evaporation. It is concluded that even though both of the yield and quality are not easily improved at a same time, optimum approaches should be required by using the relationship among environmental factors and the growth and quality.

• Current Research on Agriculture and Life Sciences
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• v.30 no.1
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• pp.51-59
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• 2012

Fresh oyster mushrooms (Pleurotus ostreatus) were gamma-irradiated at 0, 1, 2, and 3 kGy. The effects on various quality attributes were determined during storage at $5{\pm}1^{\circ}C$. Color changes were more prominent in the cap region than the stem part. At the start of storage increase of Hunter's L-value (lightness) was observed in the caps of 2 and 3 kGy-irradiated samples. The L-value was higher in the all irradiated samples during storage. The trend was different in the case of stem region, where L-value decreased upon irradiation, but remained high throughout storage. The ${\alpha}$-value declined, whereas the b-value increased following irradiation. Irradiation showed a dose-dependent effect on the firmness, which was clearer during storage, but the samples irradiated at 1 kGy maintained an overall better texture than other irradiated samples. The weight loss was also higher in the all irradiated samples during storage. The samples irradiated at 1 kGy showed good physical appearance without any fungal attack at the end of storage; however color change in cap region was quite apparent. The ultra-structural drastic effect of irradiation was understandable using scanning electron microscopy. E-nose analysis demonstrated a clear change in the volatile profiles of all irradiated samples. Although the effect of irradiation on quality characteristics was quite clear but the all irradiated samples were free from fungal attack that was observed in the case of control sample.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.432-440
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• 2016

The consumption of pre-treated vegetables (including fresh-cut vegetables) that are washed, peeled, and trimmed has been significantly increased because of their easy use for cooking. Vegetable cutting machines have been widely utilized for producing fresh-cut vegetables or agricultural products of different sizes; however, the design standard is not established for specific types of agricultural products. Therefore, this study was conducted to determine mechanical properties (compressive and shear forces) of targeted agricultural products (radish, carrot, squash, cucumber, shiitake mushroom, and sweet potato) for developing a multipurpose vegetable cutting machine. According to ASAE standard (s368.3), compressive and shear forces of targeted agricultural products were measured by using a custom built UTM (universal testing machine). Shape type of samples and speed ranges (5 - 15 mm/min) of loading rate on bioyield and shear points varied depending on the targeted agricultural product. The range of averaged bioyield points of targeted agricultural products were between 7.89 and 146.98 N. On the other hand, their averaged shear points ranged from 22.50 to 53.47 N. Results clearly showed that the bioyield and shear points of targeted agricultural products were thoroughly affected by their components. As measuring compressive and shear forces of a variety of agricultural products, it will be feasible to calculate blade cutting force for designing multipurpose vegetable cutting machine.