The effect of different LED wavelengths used in the cultivation of Pleurotus ostreatus on quality parameters of the mushroom during the storage process

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dc.authoridAtila, Funda/0000-0003-1129-1045
dc.authoridCETİN, Mehmet/0000-0003-4813-1598
dc.contributor.authorCetin, Mehmet
dc.contributor.authorAtila, Funda
dc.contributor.authorSen, Fatih
dc.contributor.authorYemen, Sevval
dc.date.accessioned2024-08-31T07:49:57Z
dc.date.available2024-08-31T07:49:57Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractThis study aimed to investigate the effects of light emitting diodes (LEDs) of different wavelengths (white, red, blue and green) used in Pleurotus ostreatus cultivation on post-harvest mushroom quality, storage process and maintenance of mushroom quality characteristics during storage. The mushroom was exposed to different LED wavelengths for 8 and 12 h per day during fructification period. The effects of these treatments were observed during post-harvest and storage periods, focusing on changes in color, weight loss, antioxidant capacity (FRAP), and total phenolic content (TPC). The harvested mushrooms were stored at 1 degrees C for 12 days, and samples were taken every 4 days to analyze mentioned parameters. After harvest, L*,a*,b* values of the fruiting bodies grown under different LEDs ranged 56.5 - 69.8, 2.0 - 3.84, 12.2 - 15.9 respectively, whereas TPC and FRAP values varied from 54.4 to 78.5 mg GAE/100 g fw and 6.14 to 7.59 mu mol TE/g fw, respectively. The values of L*, a*, b*, browning index (BI), and yellowness index (YI) demonstrated a clear postponement of discoloration in the samples exposed to 8 h of red LED and 12 h of green LED compared to the control group at the end of the storage period. The TPC of the fruitbody cultivated under red LED (8 h per day) was markedly increased after 12 days (54.4 to 95.1 mg GAEs/100 g fw), but LEDs did not affect the maintenance of antioxidant capacity in P. ostreatus. The results showed that red LED applied for 8 h per day during the fructification period enhanced TPC with minimal effects on the color during cold storage.en_US
dc.identifier.doi10.1016/j.scienta.2024.113422
dc.identifier.issn0304-4238
dc.identifier.issn1879-1018
dc.identifier.scopus2-s2.0-85196530763en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.scienta.2024.113422
dc.identifier.urihttps://hdl.handle.net/11454/105055
dc.identifier.volume336en_US
dc.identifier.wosWOS:001259744600001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofScientia Horticulturaeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectOyster Mushroomen_US
dc.subjectLeden_US
dc.subjectLight Treatmentsen_US
dc.subjectMushroom Qualityen_US
dc.subjectPost-Harvesten_US
dc.titleThe effect of different LED wavelengths used in the cultivation of Pleurotus ostreatus on quality parameters of the mushroom during the storage processen_US
dc.typeArticleen_US

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