The yield and qualities of oyster mushroom varieties in An Giang province

Abstract

The study collected 15 samples of 6 varieties of oyster mushrooms in An Giang province, including purple, white Japanese, black Japanese, long-gray, white hyacinth and white lily of oyster mushrooms. The Pleurotus spp. were analyzed for qualities and then isolated, inoculated in the same substrate and grown in the same humid and temperature to confirm the yield and qualities of oyster mushroom varieties. The results showed that in different origins of growing substrates (mushroom embryo bags) and growing conditions, the qualities of oyster mushroom varieties were different. In addition, long-gray oyster mushroom (Pleurotus sajor-caju) again confirmed the yield and qualities under the same conditions of temperature, humidy and substrate. The ending time harvest of Pleurotus sajor-caju is 113.93 days with 48.79 kg/100 bags; the contents of total protein, total sugar, lipid, β-glucan, phenolic and flavonoid (in 100 g of dry matter) were 17.40 g; 26.02 g; 1.60 g; 0.43 g; 41.08 mg TAE, and 6.02 mg QE, respectively; free radical scavenging capacity DPPH was 62.17% and Ferric reducing antioxidant power FRAP was 381.28 mM Fe²⁺/100 g of dry matter.