The Quality of Ecologically and Conventionally Grown White and Brown Agaricus bisporus Mushrooms

Abstract

Agaricus bisporus is a rich source of biologically active compounds with functional properties that have a positive effect on human health. White and brown A. bisporus mushrooms were grown both organically and conventionally. This study aimed to analyze chemical composition of the mushrooms, their electrochemical properties, and the composition of volatile compounds. The relationships between cultivation practices and the basic chemical composition, electrochemical properties, and aroma compounds of A. bisporus were examined. The results reveal that ecologically grown mushrooms accumulated higher amounts of ascorbic acid while conventionally grown mushrooms accumulated more crude protein and zinc. More substantial amounts of dry matter, crude protein, and crude ash were found in the brown mushrooms. The white mushrooms had a higher content of ascorbic acid, crude fat, and dietary fiber. Ten volatile compounds were tentatively identified in analyzed mushrooms, including five aldehydes, two esters, two alcohols, and one terpene. Conventionally grown mushrooms had a higher pH value, but eco mushrooms had significantly lower redox potential. White mushrooms had lower p-values than brown mushrooms. Eco mushrooms could not be distinguished by their qualitative characteristics. The chemical composition of white and brown mushrooms was somewhat different, and only the electrochemical properties of mushrooms differed significantly.

Preparation of Chitosan from Agaricus bisporus Brown Stems and Studying some Its Physicochemical and Functional Properties

“…. This result is consistent with what was found by [4] when estimating the moisture content of brown A. bisporus, which amounted to 91.15% . While [26] mentioned that the percentage of moisture in the stems of Portobello mushrooms was 92.82%.…”

“…Mushroom stipe, also known as stems, is used in soups and Stock, while the cap is grilled for use in sandwiches or thickly sliced in salads or appetizers [3]. Agaricus bisporus is a rich source for bioactive compounds with functional properties that have a positive effect on human health, as the mushroom A.bisporus contains multiple phenols, sugars, vitamins, carotenoids, and minerals and has beneficial and nutritional effects on one or more functions of the body and reduces the risk of diseases [4]. Chitin is often found in the cell walls of most fungi, yeasts, crustacean shells, and the exoskeleton of some marine organisms.…”

Easy-Mushroom Mobile Application Using the Internet of Things (IoT)

“…However, in Thailand, there is difference of mushroom growing. Because mushrooms will not grow into squares where the light level is greater than 12, the farmer must consider carefully with the placement of light sources (Paulauskienė, et al, 2020). In order to analyze the mushroom environment properly, the connected sensors would measure the light intensity and humidity and real-time upload into the cloud as shown in Figure 1.…”

Chromatographic fingerprint application possibilities in food authentication

“…1). Paulauskienė et al [27] also used E-nose Heracles II to study volatile compounds in mushrooms. Researchers found 11 compounds in mushrooms, which were used to characterize two types of mushroom cultivation-conventional and organic.…”

“…Researchers found 11 compounds in mushrooms, which were used to characterize two types of mushroom cultivation-conventional and organic. On the other hand, Paulauskienė et al [27] did not use the entire chromatographic profile to differentiate between types of crops.…”