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International Journal of Medicinal Mushrooms
Главный редактор: Solomon P. Wasser (open in a new tab)

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ISSN Печать: 1521-9437

ISSN Онлайн: 1940-4344

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A Comparison of the Physical, Chemical, and Structural Properties of Wild and Commercial Strains of Button Mushroom, Agaricus bisporus (Agaricomycetes)

Том 21, Выпуск 6, 2019, pp. 611-625
DOI: 10.1615/IntJMedMushrooms.2019030681
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Краткое описание

Agaricus bisporus is well known for its nutraceutical properties. To meet consumer market demand, there is an urgent need for new strains with disease resistance and a diverse nutrient profile for commercial cultivation. Wild germplasm resources provide a good source for the breeding of new strains for this purpose. In this study, we evaluated the physical, chemical, and structural properties of wild domesticated (CCMJ1351) and major commercially cultivated strains (CCMJ1013, CCMJ1028, and CCMJ1343) of A. bisporus from China. The results showed significant differences among the strains for all parameters measured. In terms of morphological characteristics, CCMJ1351 possessed the highest stipe thickness, fruiting body individual weight, cohesiveness, and springiness; CCMJ1013 demonstrated maximum pileus diameter and thickness; CCMJ1028 exhibited the highest textural hardness and color characteristics; and strain CCMJ1343 had the highest yield. CCMJ1351 ranked top among all the strains for proximate composition, rheological profile, and structural and mechanical properties, containing 21.93% crude protein and the highest dry matter, crude fat, and fiber contents. However, the bioactive chemical constituents present in the four strains were very similar, especially β-(1→3)-glucan, according to Fourier transform infrared spectroscopy analysis, while some minimal peaks varied among the different strains. Therefore, in combination with previously identified high disease-resistance traits, the wild domesticated strain CCMJ1351 constitutes a good candidate for further exploitation in breeding programs and is suitable for fresh consumption as well as incorporation into various food products.

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ЦИТИРОВАНО В
  1. Khan Asif Ali, Muhammad Muzammil Jahangir, Muhammad Idrees, Jan Ibadullah, Samin Ghufrana, Zahid Anam, Fozia , Muhammad Ishaq, Wang Peng, Lu Lixin, Fang Ming, Yao Fang Jie, Modulation of agronomic and nutritional response ofPleurotus eryngiistrains by utilizing glycine betaine enriched cotton waste, Journal of the Science of Food and Agriculture, 99, 15, 2019. Crossref

  2. Pursito Didik J., Purnomo Eko H., Fardiaz Dedi, Hariyadi Purwiyatno, Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting, International Journal of Food Science, 2020, 2020. Crossref

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  4. Sardar Hasan, Anjum Muhammad Akbar, Hussain Sajjad, Ali Sajid, Shaheen Muhammad Rashid, Ahsan Muhammad, Ejaz Shaghef, Ahmad Khawaja Shafique, Naz Safina, Shafique Muhammad, Deciphering the role of moringa leaf powder as a supplement in the cotton waste substrate for the growth and nutrition of king oyster mushroom, Scientia Horticulturae, 293, 2022. Crossref

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