Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes

Autores
Alberti, María Melisa; Jaramillo Mejia, Santiago; Perez Chávez, Ana Marión; Lio, Vanesa; Alberto, Edgardo Omar
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lentinula edodes is the most consumed mushroom in the world, being cultivated mainly on waste coming from the forest industry. During shiitake cultivation, incubation is essential and is usually longer than in other edible mushrooms. This stage includes “browning”, which is a process induced by exposure to a photoperiod and although it is believed to bring certain advantages to shiitake cultivation, it has not been widely studied. In this work, we evaluated how the incubation time, the use of different strains and the induction of browning affect the proximate composition, biological efficiency and other yield parameters of L. edodes. In order to do that, three experiments were carried out with three different strains, three different incubation times and the effect of induction or non-induction of browning. As results we found that the proximate composition did not vary with respect to the different incubation times or from the induction of browning, although differences were found according to the strain. On the other hand, the biological efficiency was affected by the incubation time and the strain used, but not by the induction of browning.
Fil: Alberti, María Melisa. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; Argentina
Fil: Jaramillo Mejia, Santiago. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; Argentina
Fil: Perez Chávez, Ana Marión. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; Argentina
Fil: Lio, Vanesa. Universidad Nacional de Quilmes; Argentina
Fil: Alberto, Edgardo Omar. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; Argentina
Materia
BIOLOGICAL EFFICIENCY
FOOD PRODUCTION
MUSHROOM CULTIVATION
SHIITAKE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/188175
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodesAlberti, María MelisaJaramillo Mejia, SantiagoPerez Chávez, Ana MariónLio, VanesaAlberto, Edgardo OmarBIOLOGICAL EFFICIENCYFOOD PRODUCTIONMUSHROOM CULTIVATIONSHIITAKEhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Lentinula edodes is the most consumed mushroom in the world, being cultivated mainly on waste coming from the forest industry. During shiitake cultivation, incubation is essential and is usually longer than in other edible mushrooms. This stage includes “browning”, which is a process induced by exposure to a photoperiod and although it is believed to bring certain advantages to shiitake cultivation, it has not been widely studied. In this work, we evaluated how the incubation time, the use of different strains and the induction of browning affect the proximate composition, biological efficiency and other yield parameters of L. edodes. In order to do that, three experiments were carried out with three different strains, three different incubation times and the effect of induction or non-induction of browning. As results we found that the proximate composition did not vary with respect to the different incubation times or from the induction of browning, although differences were found according to the strain. On the other hand, the biological efficiency was affected by the incubation time and the strain used, but not by the induction of browning.Fil: Alberti, María Melisa. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; ArgentinaFil: Jaramillo Mejia, Santiago. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; ArgentinaFil: Perez Chávez, Ana Marión. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; ArgentinaFil: Lio, Vanesa. Universidad Nacional de Quilmes; ArgentinaFil: Alberto, Edgardo Omar. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; ArgentinaInstituto de Tecnologia do Paraná2022-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/zipapplication/pdfhttp://hdl.handle.net/11336/188175Alberti, María Melisa; Jaramillo Mejia, Santiago; Perez Chávez, Ana Marión; Lio, Vanesa; Alberto, Edgardo Omar; Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes; Instituto de Tecnologia do Paraná; Brazilian Archives of Biology and Technology; 65; 4-2022; 1-101516-89131678-4324CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/babt/a/K9WTmySkgZGhMGq59QwwNqt/?lang=eninfo:eu-repo/semantics/altIdentifier/doi/10.1590/1678-4324-2022210246info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:02:18Zoai:ri.conicet.gov.ar:11336/188175instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:02:18.644CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes
title Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes
spellingShingle Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes
Alberti, María Melisa
BIOLOGICAL EFFICIENCY
FOOD PRODUCTION
MUSHROOM CULTIVATION
SHIITAKE
title_short Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes
title_full Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes
title_fullStr Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes
title_full_unstemmed Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes
title_sort Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes
dc.creator.none.fl_str_mv Alberti, María Melisa
Jaramillo Mejia, Santiago
Perez Chávez, Ana Marión
Lio, Vanesa
Alberto, Edgardo Omar
author Alberti, María Melisa
author_facet Alberti, María Melisa
Jaramillo Mejia, Santiago
Perez Chávez, Ana Marión
Lio, Vanesa
Alberto, Edgardo Omar
author_role author
author2 Jaramillo Mejia, Santiago
Perez Chávez, Ana Marión
Lio, Vanesa
Alberto, Edgardo Omar
author2_role author
author
author
author
dc.subject.none.fl_str_mv BIOLOGICAL EFFICIENCY
FOOD PRODUCTION
MUSHROOM CULTIVATION
SHIITAKE
topic BIOLOGICAL EFFICIENCY
FOOD PRODUCTION
MUSHROOM CULTIVATION
SHIITAKE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Lentinula edodes is the most consumed mushroom in the world, being cultivated mainly on waste coming from the forest industry. During shiitake cultivation, incubation is essential and is usually longer than in other edible mushrooms. This stage includes “browning”, which is a process induced by exposure to a photoperiod and although it is believed to bring certain advantages to shiitake cultivation, it has not been widely studied. In this work, we evaluated how the incubation time, the use of different strains and the induction of browning affect the proximate composition, biological efficiency and other yield parameters of L. edodes. In order to do that, three experiments were carried out with three different strains, three different incubation times and the effect of induction or non-induction of browning. As results we found that the proximate composition did not vary with respect to the different incubation times or from the induction of browning, although differences were found according to the strain. On the other hand, the biological efficiency was affected by the incubation time and the strain used, but not by the induction of browning.
Fil: Alberti, María Melisa. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; Argentina
Fil: Jaramillo Mejia, Santiago. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; Argentina
Fil: Perez Chávez, Ana Marión. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; Argentina
Fil: Lio, Vanesa. Universidad Nacional de Quilmes; Argentina
Fil: Alberto, Edgardo Omar. Universidad Nacional de San Martin. Instituto Tecnologico de Chascomus. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - la Plata. Instituto Tecnologico de Chascomus.; Argentina
description Lentinula edodes is the most consumed mushroom in the world, being cultivated mainly on waste coming from the forest industry. During shiitake cultivation, incubation is essential and is usually longer than in other edible mushrooms. This stage includes “browning”, which is a process induced by exposure to a photoperiod and although it is believed to bring certain advantages to shiitake cultivation, it has not been widely studied. In this work, we evaluated how the incubation time, the use of different strains and the induction of browning affect the proximate composition, biological efficiency and other yield parameters of L. edodes. In order to do that, three experiments were carried out with three different strains, three different incubation times and the effect of induction or non-induction of browning. As results we found that the proximate composition did not vary with respect to the different incubation times or from the induction of browning, although differences were found according to the strain. On the other hand, the biological efficiency was affected by the incubation time and the strain used, but not by the induction of browning.
publishDate 2022
dc.date.none.fl_str_mv 2022-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/188175
Alberti, María Melisa; Jaramillo Mejia, Santiago; Perez Chávez, Ana Marión; Lio, Vanesa; Alberto, Edgardo Omar; Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes; Instituto de Tecnologia do Paraná; Brazilian Archives of Biology and Technology; 65; 4-2022; 1-10
1516-8913
1678-4324
CONICET Digital
CONICET
url http://hdl.handle.net/11336/188175
identifier_str_mv Alberti, María Melisa; Jaramillo Mejia, Santiago; Perez Chávez, Ana Marión; Lio, Vanesa; Alberto, Edgardo Omar; Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes; Instituto de Tecnologia do Paraná; Brazilian Archives of Biology and Technology; 65; 4-2022; 1-10
1516-8913
1678-4324
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/babt/a/K9WTmySkgZGhMGq59QwwNqt/?lang=en
info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-4324-2022210246
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/zip
application/pdf
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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