Effects of Ozone Exposure during Cultivation of Oyster Mushroom (Pleurotus ostreatus) on Chemical Components of the Fruit Bodies

Abstract

The effect of ozone exposure (concentration: 0, 0.03, 0.1 and 0.3ppm) during cultivation of Oyster mushroom (Pleurotus ostreatus)was investigated on the weight and chemical composition (water, protein, lipid, carbohydrate and ash as major constituents; Ca, Fe, Na, K and Zn as minerals; and thiamin, riboflavin and ascorbic acid as vitamins) on dry matter basis of fruit bodies i.e;, pileus, stipes and the whole. On the ozone treatment, an increase was observed on the weight of the whole bodies. An increase was also observed on the water content, and protein, Ca, K, Zn, riboflavin and ascorbic acid contents in the whole bodies. An increase was observed on the water content, protein, Na, K, Zn and vitamin contents except thiamin in the pileus and in the water content, Ca, K and ascorbic acid contents in the sipes. On the other hand, a decrease was observed in carbohydrate, Fe and thiamin contents in the pileus, in thiamin content in the stipes, and in Fe and thiamin contents in the whole bodies.