Physical quality amino acid contents and health risk assessment of straw mushroom (Volvariella volvacea) at different maturity stages

T. M. M. Mahmud, . and A. Misran, . and S. Abdullah, . and A. Mohamad, . and N. S. Mohd Joha, . Physical quality amino acid contents and health risk assessment of straw mushroom (Volvariella volvacea) at different maturity stages. pp. 181-188. ISSN 22317546

Volvariella volvacea also known as straw mushroom is an edible mushroom and a highly nutritious food source. In Malaysia tremendous increase in the consumption of this mushroom is due to its characteristics; short cropping duration distinct flavour and pleasant taste. During harvesting the maturity of V. volvacea is vital to obtain high quality produce. As the mature stage quickly succeeds the immature stage farmers usually collect both the immature and mature stages at harvest. Thus the objective of the present work was to evaluate the physical quality nutrients and health risk assessment of V. volvacea at both maturity stages. The mushrooms were cultivated on composted empty fruit bunch (EFB) and harvested after a week at immature (button) and mature (veil opening) stages. The absence of spores at the button stage could lower the metabolic activity after harvest thus decelerating the deterioration rate. Button stage mushrooms showed significantly higher firmness and higher content of glutamic acid. In term of safety both stages were within the dietary intake limit for heavy metals. In conclusion the button stage could be suitable and practical for consumption and commercialisation.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%2...

Abstract

Volvariella volvacea also known as straw mushroom is an edible mushroom and a highly nutritious food source. In Malaysia tremendous increase in the consumption of this mushroom is due to its characteristics; short cropping duration distinct flavour and pleasant taste. During harvesting the maturity of V. volvacea is vital to obtain high quality produce. As the mature stage quickly succeeds the immature stage farmers usually collect both the immature and mature stages at harvest. Thus the objective of the present work was to evaluate the physical quality nutrients and health risk assessment of V. volvacea at both maturity stages. The mushrooms were cultivated on composted empty fruit bunch (EFB) and harvested after a week at immature (button) and mature (veil opening) stages. The absence of spores at the button stage could lower the metabolic activity after harvest thus decelerating the deterioration rate. Button stage mushrooms showed significantly higher firmness and higher content of glutamic acid. In term of safety both stages were within the dietary intake limit for heavy metals. In conclusion the button stage could be suitable and practical for consumption and commercialisation.

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Item Type:	Article
AGROVOC Term:	Mushrooms
AGROVOC Term:	Volvariella
AGROVOC Term:	Maturity
AGROVOC Term:	Harvesting
AGROVOC Term:	Health risks
AGROVOC Term:	Heavy metals
AGROVOC Term:	Physical properties
AGROVOC Term:	Amino acids
AGROVOC Term:	Glutamic acid
AGROVOC Term:	Nutrients
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9656

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