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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/188175
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T09:57:03Zoai: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:34982025-09-03 09:57:03.867CONICET 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 |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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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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1842269437271474176 |
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13.13397 |