Turkish Journal of Agriculture and Forestry






This study was conducted to determine the effects of different drying methods and cold storage treatments on the postharvest quality and nutritional properties of P. ostreatus mushroom. In the study, six different treatments including natural drying, oven drying (60 °C), microwave drying (450 W), storage at -18 °C, 4 °C and 10 °C were evaluated. After drying and cold storage, pH value, ash, protein, color, total phenolic content, total flavonoid content, antioxidant activity and element contents in mushroom samples were detected. According to findings obtained from the study, drying and cold storage treatments significantly (p < 0.01) affected the postharvest quality and nutritional composition of P. ostreatus. The protein content, ash content, L* color value, total phenolic content, total flavonoid content, antioxidant activity and essential mineral contents such as potassium, magnesium, phosphorus, calcium, iron, zinc, and manganese of P. ostreatus decreased after drying and cold storage compared to the fresh mushroom sample. As a result, the best treatment was determined as storage at 4 °C in terms of protection the quality and nutritional value of P. ostreatus during postharvest storage. In addition, natural drying was the most effective treatment among drying methods, and it can be used successfully for longterm storage of this mushroom. However, it was concluded that microwave drying method was not suitable for the preservation of P. ostreatus since it caused significant nutrient and quality losses. The results of the present study will provide useful information about postharvest preservation and processing of P. ostreatus for researchers working on this issue.


Drying methods, low temperature storage, nutritional content, oyster mushroom, quality

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