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International Journal of Medicinal Mushrooms
Импакт фактор: 1.423 5-летний Импакт фактор: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Печать: 1521-9437
ISSN Онлайн: 1940-4344

Выпуски:
Том 21, 2019 Том 20, 2018 Том 19, 2017 Том 18, 2016 Том 17, 2015 Том 16, 2014 Том 15, 2013 Том 14, 2012 Том 13, 2011 Том 12, 2010 Том 11, 2009 Том 10, 2008 Том 9, 2007 Том 8, 2006 Том 7, 2005 Том 6, 2004 Том 5, 2003 Том 4, 2002 Том 3, 2001 Том 2, 2000 Том 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v19.i3.90
pages 267-276

Compositional Differences of the Winter Culinary-Medicinal Mushroom, Flammulina velutipes (Agaricomycetes), under Three Types of Light Conditions

Shu-Yao Tsai
Department of Food Nutrition and Health Biotechnology, Asia University, Wufeng, Taichung, Taiwan, Republic of China; Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
Erh-Wen Huang
EIG Energy Solution Co. Ltd., Taipei, Taiwan, ROC
Chun-Ping Lin
Department of Health and Nutrition Biotechnology, Asia University, Wufeng, Taichung, Taiwan, ROC; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan, ROC

Краткое описание

The focus of this study was to investigate the effect of light on the cultivation and the amounts of bio-active components in Flammulina velutipes. The mushrooms were cultivated under fluorescent tube (T8) grow lights, lightemitting diodes (LEDs), and cold-cathode fluorescent lamps. The biological efficiency of the T8 lights was the highest, at 92%. The crude fat content, crude fiber content, polysaccharide content, and ergosterol content were highest under the LEDs, at 2.9 g/100 g, 7.9 g/100 g, 3.9 g/100 g, and 1.4 mg/g, respectively. Moreover, vitamin D2 (1.9 μg/g) was generated only under light from LEDs. Principal component analysis showed that F. velutipes cultivated under the 3 different lighting conditions showed different profiles for proximate composition, nutritional compounds, and principal fatty acids.


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