USE OF DATE SYRUP TO IMPROVE YIELD, STORAGE LIFE AND MEDICINAL PROPERTIES OF OYSTER MUSHROOM

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20/10/2014 11:25 AM

USE OF DATE SYRUP TO IMPROVE YIELD, STORAGE LIFE AND MEDICINAL PROPERTIES OF OYSTER MUSHROOM


 
Abdulilah M. Abdulhadi/ Hort. Dept. - College of Agic. - Univ. of Baghdad


ABSTRACT

Three experiments were conducted in the cold storage unit, in the Dept. of Hort. / College of Agric. / Univ. of Baghdad starting during at Oct. 12 / 2009 – Jun 1 / 2010 . The white strain spawn of oyster mushroom ( Pleurotus ostreatus ( Jaq. Fr, ) ) was imported from Jordan. Plastic bags were filled with 1 Kg of moist and sterilized wheat straw and 50g of mushroom spawn was added to each bag. The bags were transferred to the incubation room at 25±1ºC for one month . Humidity was raised to 80-90% and light to 400 lux. Diluted date syrup ( 50ml ) of one the following concentrations, 0 or 2% or 4% or 6% or 8% or 10% or 12% TSS was added to the plastic bag before the begning of the fruiting bodies formation. Fruiting bodies were harvested, dried and used to determine the concentration of the chemicals with the medicinal properties using HPLC. The results showed that the fresh and dry yield and the biological efficiency ( BE ) increased with the increase of the %TSS in the date syrup up to 8%. There were no significant deferances between 8% and 10% or 12% TSS in there effects on the fresh and dry yield and the BE. The concentration of all the chemicals detected in the fruiting bodies were increased with the increase of the %TSS in the date syrup used. Gallic acid concentration was increased from 4.82 mg/g to 11.39 mg/g of dry weight. The concentration of B-glucan was increased from 12.26 mg/g to 29.07 mg/g of dry weight. Lectin concentration was increased from 2.52 mg/g to 14.40 mg/g of dry weight . Heteropolysaccharides concentration was increased from 8.11 mg/g to 20.69 mg/g of dry weight. The loss in gallic acid concentration after three weeks of cold storage at 2±1ºC was less than the loss of the other chemicals. While the loss in B-glucan concentration after cold storage was more than all the other chemicals



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