• Journal of Mushroom
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• v.10 no.4
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• pp.198-202
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• 2012

Recently, Pleurotus eryngii, King oyster mushroom, is main item of exportation in South Korea. For safe transportation to Europe and USA, it is necessary to elucidate suitable conditions of storage and treatment of post-harvest during long shipping period. For the selection of suitable package type, P. eryngii were stored at $0^{\circ}C$ and $4^{\circ}C$ after trimming and non-trimming package. Whole mushroom were packed with polypropylene anti-fog film about 400g. The weight loss ratio and elongation of pileus were increased with increasing storage time and temperature. There were little differences between trimming and non-trimming type in freshness at low temperature storage, $0^{\circ}C$ and $4^{\circ}C$. However, the freshness of non-trimming type P. eryngii at room temperature after low temperature storage is longer than that of trimming type. It was found that the optimum storage temperature and post-harvest treatment of P. eryngii were $4^{\circ}C$ and non-trimming type, respectively.

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.186-187
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• 2006

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.626-631
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• 2005

The effects of Pleurotus (P.) eryngii on the weight gains, food efficiency ratios, serum and hepatic lipid concentrations were investigated in male rats fed the high fat diets. Twenty one week-old Sprague-Dawley rats were given three different types of diet for 10 weeks, respectively: a control diet (high fat; $20\%$ lard), two kinds of P. eryngii diet supplemented with $3\%\;or\;5\%$ of dry P. eryngii powder in substitutes for the same amounts of cellulose in the control diets. The body weight gains and food efficiency ratios of the rats fed $3\%\;and\;5\%$ P. eryngii diets were significantly lower than those of the rats fed the control diet. The concentrations of hepatic total lipid and triglyceride in the rats fed the P. eryngii diets were significantly lower than those in the rats fed the control diet. But the hepatic cholesterol contents of the rats fed the P. eryngii diets were similar to those of the rats fed the control diet. The concentrations in serum total cholesterol, LDL-cholesterol, and atherogenic index ratios were significantly lower in the rats fed the P. eryngii diets compared to those fed the control diet. The HDL-cholesterol/total- cholesterol ratio was significantly higher in the rats fed the P. eryngii diets compared to those fed the control diet. There were no significant difference found in the serum triglyceride, phospholipid and HDL-cholesterol concentrations among the experimental groups. These results showed that feeding of P. eryngii powder feeding decreased the total cholesterol, LDL-cholesterol and atherogenic index and increased the HDL-cholesterol/total-cholesterol ratio in serum of the rats fed high fat diet.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.64-73
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• 2020

The purpose of this study was to investigate the antioxidant activity and β-glucan content of extracts extracted by varying the temperature at 30, 55 and 80℃ after hot air drying or freeze drying of Pleurotus ostreatus and Pleurotus eryngii. For the analysis antioxidant activity of each mushroom, β-glucan, total phenol, flavonoid contents, and DPPH·ABTS⁺·Nitrite assay were measured. Also, the β-glucan content, total flavonoid content and ABTS⁺ scavenging activity increased with freeze drying rather than hot air drying, and increased with increasing extraction temperature in both mushrooms. However, the total phenol and nitrite scavenging activity increased with hot air drying rather than freeze drying, and decreased with increasing temperature in both mushrooms. DPPH scavenging activity was not significant in both mushrooms, but decreased with increasing extraction temperature. Pearson's correlations between total flavonoid content and antioxidant activities were r=0.719~0.753 (p<0.01). As a result, the β-glucan content, total flavonoid content, and ABTS radical cation scavenging activity were highest during freeze drying and extraction at 80℃. And the highest total phenol content, DPPH radical scavenging activity and nitrite scavenging activity were obtained during hot air drying and extraction at 30℃.

• Food Science and Preservation
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• v.11 no.3
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• pp.347-351
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• 2004

Physicochemical properties such as proximate components, minerals, amino acids, organic acid and free sugars of Pleurotus eryngii were investigated. Among the proximate components of Pleurotus eryngii contents of crude protein and total sugar were higher than that of others. The contents of magnesium and sodium were higher than that of other minerals. Hypoproline content was the highest in free amino acid. Among the amino acid, the contents of arginine, lycine, glutamic acid and phenylalanine were 509.03, 410.53, 190.05 and 150.63 mg$\%$, respectively. Organic acids such as citric acid, oxalic acid, formic acid and malic acid were analyzed, contents of citric acid and lactic acid were higher than that of others. Among the free sugars, the content of glucose was the highest, followed by fructose, ribose, galactose, lactose, arabinose and maltose.

• The Korean Journal of Mycology
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• v.27 no.6 s.93
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• pp.412-414
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• 1999

Bluish green mold of Pleurotus eryngii caused by Penicillium was observed in Seungju on Feburary 4, 1999. The causal fungus was identified as Penicillium corylophilum based on its cultural and morphplogical characteristics. Conidiophores one-stage branched, terminating in a whorl of $2{\sim}4$ metulae. Metulae mostly $10{\sim}18{\times}2.5{\sim}3.0\;{\mu}m$. Phialides flask-shaped, $9{\sim}13{\times}2.2{\sim}2.8\;{\mu}m$. Conidia subglobose, $2.5{\sim}3.2{\times}2.5{\sim}3.0\;{\mu}m$. Colonies on Czapek agar mostly attaining a diameter of 21 mm within 7 days at $25^{\circ}C$. Colour blue-green soon becoming grey-green. Pathogenicity test by wound inoculation revealed that Penicillium corylophilum caused the same symptoms as observed in the field at $6{\sim}7$ days after inoculation.

• Journal of Mushroom
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• v.2 no.2
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• pp.109-113
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• 2004

Pleurotus eryngii is not edible and medicinal mushrooms indigenous to Korea. To improvement of strain suitable to the geographic setting of Korea, we are mated with 22 dikaryons and 47 monokaryons isolated from Pleurotus eryngii ASI 2547 by Di-Mon mating. 19 strains forming fruit body obtained from clamped 253 bred strains. 7 excellent strains are selected from 19 bred strains by various morphological features of fruit body. Among the selected 7 strains, H6 strain were identified into ASI 2547-like recombinant hybrids with URP uniprimer by RAPD analysis. This suggested that Di-Mon crossing is one of rapid and easy breeding method for strain improvement with molecular techniques.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.855-858
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• 2003

The friend fish meat paste was prepared to enhance physiological functions by adding 0, 5, 10, 15, and 20% of king oyster mushroom (Pleurotus eryngii). The properties of fried gel were evaluated the color, quality properties and sensory characteristics. L-value was decreased, and a-value and b-value were increased by addition of king oyster mushroom. The folding test showed good level (AA). The quality properties showed that 10% addition of mushroom was the highest values in strength, hardness, gumminess and brittleness. The fish meat paste added 10% mushroom gave the highest favorite score in color, flavor, and overall acceptance. The results suggest that king oyster mushroom can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.262-270
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• 2006

This study was performed to investigate the functional properties of roasted Pleurotus eryngii by the extraction conditions. Total phenolic compound content and electron donating ability (EDA) were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Nitrite scavenging ability increased as ethanol concentration in extracting solvent decreased. EDA decreased, SOD-like activity and nitrite scavenging ability increased as the extraction time increased. With the increase in extraction temperature, EDA and SOD-like activity decreased. But extraction temperature did not significantly affect the nitrite-scavenging ability With the increase in ratio of sample content to solvent, EDA, SOD-like activity and nitrite scavenging ability decreased. The results would be useful for understanding the extraction condition of roasted Pleurotus eryngii.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.911-918
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• 2018

Various studies on the effect of mushroom, a member of phytonutrients, on inflammatory diseases have been reporter over the years, Among various species mushrooms, King oyster mushroom (Pleurotus eryngii) and winter mushroom (Flammulina velutipes) are popular dietary ingredients for Asian cuisine. The extracts from all the three mushrooms were used to determine the antioxidative effect and the cytotoxicity. Result analysis were repeated more than three times to get an average${\pm}$standard deviation, and statistical significance were confirmed by SPSS. As a result, total phenol content of the king oyster mushroom and the winter mushroom were $19.66{\pm}0.10mg/g$ and $22.08{\pm}1.10mg/g$, respectively. Also, the total flavonoid content was $15.21{\pm}1.31mg/g$ for the king oyster mushroom and $20.50{\pm}4.52mg/g$ for winter mushroom. The results in winter mushroom showed higher values in total phenol and flavonoid content than in the king oyster mushroom. All samples of extracts showed free radical DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity with their 10 mg/mL concentration. These results indicate that the extract of the king oyster mushroom (Pleurotus eryngii) and the winter mushroom (Flammulina velutipes) may be possible phytonutrients with the anti-inflammatory and the anti-cancer effect.