Génomique et biologie fongiques
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Nutritional Profile Study of Oyster Mushroom (Pleurotus ostreatus) at Different Storage Conditions

Mohammad Azizur Rahman*, Mirza Arif, Hussain Md Shahjalal, Akter Jahan Kakon, Ferdaus Ahmed

Mushrooms, the edible macro fungi, have been serving the humanity through nutritional and medicinal supports. Recently, mushrooms have been gaining popularity to the Bangladeshi consumers. Diabetic, cardiac, cancer and hypercholesterolemic patients have been noticed to search for mushrooms of various types in different chain stores, shopping malls and in drug stores. As Bangladesh is a tropical country and most of the mushroom species grow at lower temperature, mushrooms grown during winter can hardly meet the ever increasing consumer demand in this country. Thus, search for sustainable development of storage techniques for the mushrooms grown in winter season to meet the demand of the mushroom consumers all the year round has reached momentum. Thus, the present study had been aimed at developing an eco-friendly, easy-to-reach and utilize as well as less expensive mushroom storage technique that would maintain the nutritional and medicinal aspects of mushrooms intact. Based on the mostly known storage techniques such as drying and freezing, comparative nutritional studies of oyster mushroom (Pleurotus ostreatus) at different storage conditions (sun drying versus oven drying; normal versus freeze drying) and at different duration had been performed in this study. Among them, freeze-drying had been found to be the best in maintaining the nutritional and medicinal qualities of mushrooms. Thus, following the sustainable techniques described in this study, mushroom growers, consumers as wells as myco-researchers would be of immense benefit. Also, techniques developed through this research outcomes would aid in developing sustainable myco-nutritive, myco-medicinal and myco-cosmetic industries in Bangladesh and elsewhere in the world.