Sara Motamedi; Forogh Mortazaeinejad; Vahid Abdossi; Davood Naderi
Volume 3, Issue 2 , June 2020, , Pages 1-8
Abstract
To investigate the effect of polyamines and some organic acids’ application on postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted in 2016. The treatments included putrescine (1, 2, and 3 mM), spermine and spermidine (0.75, 1, and 1.5 mM), ascorbic acid (10, 20, ...
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To investigate the effect of polyamines and some organic acids’ application on postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted in 2016. The treatments included putrescine (1, 2, and 3 mM), spermine and spermidine (0.75, 1, and 1.5 mM), ascorbic acid (10, 20, and 30 mM), citric acid (2, 3, and 4 mM), cinnamic acid (50, 100, and 150 mM) and the control. Treatments were used in two stages, before and after harvest, in two separate experiments based on a completely randomized design with three replications. At the end of the experiment, the nutritional value including, K, Ca, Fe, Vitamin C, TSS, and Protein in button mushroom were measured. The results indicated that in post-harvest stages, the maximum level of protein and Vitamin C were obtained in response to use of spermidine 1.5 mM. The maximum value of protein was observed at 3 mM putrescine and 30 mM Vitamin C at post-harvest stages. The maximum level of TSS was shown in spermidine 1 mM in both pre- and post-harvest. The application of treatments affect on micro and macro elements significantly. It can be said that application of treatments in the post-harvest stage has more influence on the nutritional value and durability of button mushroom.
Anousheh Sharifan; Mina Kouhi; Qobad Asgari Jafarabadi
Volume 2, Issue 3 , December 2019, , Pages 23-26
Abstract
Vitamin D is a significant nutrient in a human’s diet and its deficiency has become a noticeable problem in the world. This study tried to evaluate the effective factors in preserving vitamin D in dried mushrooms using sunlight and ultraviolet light (UV-C). The effect of irradiation on vitamin ...
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Vitamin D is a significant nutrient in a human’s diet and its deficiency has become a noticeable problem in the world. This study tried to evaluate the effective factors in preserving vitamin D in dried mushrooms using sunlight and ultraviolet light (UV-C). The effect of irradiation on vitamin D2 and D3 in Agaricus bisporus mushroom was investigated. In this study, mushrooms were cut (in 5 mm) and dried in two ways of hot air and freeze-drying at 60 ℃ for 60min and -50 ℃ for 24 h respectively, then powdered and after that, the powders were exposed to the sunlight and UV for 5, 15 and 30 min and finally the amount of vitamin D was measured by HPLC spectrometer. The highest vitamin D2 content was observed in a mushroom powder dried by freeze dryer and exposed to sunlight for 5 min and also the one which was irradiated with UV for 30 min. The highest vitamin D3 content was observed in a mushroom powder dried by the hot dryer and exposed to sunlight for 30 min and the mushroom powder dried by freeze dryer and then irradiated with UV for 30 min. Applying ultraviolet light and sunlight in dried mushrooms increased vitamin D levels. The results of this study showed that the drying methods of mushroom were effective in maintaining and increasing the amount of vitamin D3 in the foodstuff.
