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Ganoderma lucidum is one of the best-known medicinal mushrooms in the world. It contains substantial amounts of intra- and extracellular secondary metabolites and polysaccharides each with its own specific medicinal and medical uses. The chitin-glucan complex (CGC) is considered one of the important polysaccharides of this fungus. Among the 10 various culture media that were studied, the one containing PDB at 24g/l, peptone at 1g/l, and with the dry weight of cells of 11.6 g/l, the produced CGC of 3.2g/l, and with 27.6 percent CGC in the dry weight of the cells was selected as the suitable culture medium. FTIR analysis was performed for characterization of the produced CGC and its antibacterial properties were studied. The obtained time profile for CGC growth and production was 20 days and, using the logistic growth model and the Lodding-Pipet equation, the calculated specific growth rate of Ganoderma lucidum (μm) and the volumetric productivity for the product were 2.85 g CGC L-1day-and 0.5274 day-1, respectively. The calculations indicated there were high degrees of conformance between the model and the laboratory data related to kinetic characteristics of cell growth (R2= 0.9679) and to CGC production (R2=0.9901). Therefore, the introduced kinetic model can serve as an effective guide to control the fermentation process in industrial production of the valuable CGC polymer.

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The thermophilic fungus Mycothermus thermophilus is one of the most important thermophilic fungi in mushroom composting process. Thirty nine isolates of M. thermophilus were collected from nine provinces of Iran and were identified as M. thermophilus based on morphological features and ITS regions. The studied isolates significantly increased the growth of Agaricus bisporus hyphae compared to control when used in vitro situation. Also the colony morphology of the mushroom changed when it grew on the colony of M. thermophilus. While the studied thermophilic isolates were morphologically different, no diversity was observed in terms of Random Amplified Polymorphic DNA (RAPD) finger-printing. The genetically clonal population of M. thermophilus collected from Iranian mushroom composting farms was attributed to lack of sexual reproduction, similar raw materials used in compost formulations, compost temperature, and concentration of ammonia during pasteurization as selection pressures.

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  This study was designed to evaluate the effect of edible coating (Carboxyl Methyl Cellulose (0.17%) and Low Methoxyl Pectin (1.5%)), concentration of osmotic solution (10% salt, 10% salt + 5% sugar, 15% salt + 5% sugar and 15% salt + 10 %sugar) and immersion time (40, 60 and 80 minute) on osmotic dehydration of button mushroom. The result showed that the CMC coating improved the rehydration properties. Also, rehydration ratio increased as the immersion time and salt concentration in osmotic solution rose. The highest water loss related to CMC coating samples and the lowest solid gain achieved in control. Furthermore, the amount of water loss and solid gain increased with time and concentration of osmotic solution (p<0.01).

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  Cultivated mushrooms are considered as a popular delicacy and have an important role in daily intake due to essential Amino Acids, elements and vitamins. Based on Several Studies, mushrooms can accumulate great concentrations of toxic metallic elements like lead and cadmium in Comparative to other Fruits and vegetables. This study has conducted due to following reasons: - Lead and Cadmium have Considerable toxic effects even in low Concentrations. - There is no reports about these elements contents in mushrooms cultivated in Iran. - There is no Proper strategy for this infection control Material and Method: 8 mushroom Samples were collected randomatically from mushroom sale centres in Tehran, and delivered to laboratory. Then they were sorted, cut, washed, and dried at 80°c for 20h. Dried Samples were homogenized and laid in ash. Then they were Solved in Nitric Acid and finally analysed by Atomic Absorption Spectrometer. Results: Cadmium Content was lower than acceptable level (EU 466/2001) (2.0 mg/kg dry weight) in all samples. Lead content was generally lower than acceptable level (3.0 mg/kg dry weight) except for 2 Samples which have 5.35 mg/kg and 3.71 mg/kg Lead Content. Conclusion: Analysed Samples have low content of cadmium due to cultivating environment, good quality of Compost and irrigation with deep underground water. Geographical Condition of Cultivation may cause high content of lead in two Samples. It is recommended to investigate the main reason of this infection.  

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  In this study, the impact of different drying conditions (4 levels of microwave power 130, 260, 380 and 450 watts and 4 absolute pressure levels 200, 400, 600 and 800 mbar) on drying rate, effective diffusion coefficient, activation energy, and energy consumption of a microwave–vacuum drier for drying the mushroom slices were analyzed. According to the findings, effective diffusion coefficient for mushroom varied between 3.21×10^-9 to 20.005×10^-9 m²/s. In addition, the activation energy based on an Arrhenius based exponential equation was very close to each other for three different methods. In terms of energy consumption, the minimum and maximum quantities were about 0.168 and 0.48 kWh, respectively.  

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Summery
       Lentinula edodes(Shitake) is one of the most popular species of edible/medicinal fungus due to its high content of protein, polysaccharide and unique aroma, which is ranked second in the world in terms of cultivation and consumption. Today, its effective compounds are used as adjunctive therapy along with chemical treatments. In this study, the culture medium, acidity and optimum growth temperature of Lentinula edodes (TMU340) mycelium were determined. Mycelium, fruiting body and whole fungi were lyophilized and the wet to dry weight ratio was obtained; Lentinan was extracted using hot water at 60°C, degassing by Sevage method and precipitation with pure ethanol at 4°C and purified by Ion exchange chromatography. Lentinan concentration was obtained by phenol-sulfuric acid test. Results, Optimum conditions including PDA and PDB media, 25°C and pH, 5.5 were determined. The wet to dry weight ratio was 10 to 1 in all samples. Lentinan concentrations after extraction and purification were 0.243, 0.103 and 0.148 mg/ml, respectively. As a result, this fungus can be useful in the production of a variety of metabolites and natural compounds without side effects such as Lentinan polysaccharide as a factor in boosting the immune system.

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  Active packaging is one of the innovative concepts in food packaging that has been used for controlling environmental parameters such as moisture content in the package. In this study the quality and quantity characteristics of button mushroom were investigated by color, maturity index, opening caps and weight loss after the storage at refrigerator temperature (5 ±2 ° C). The treatments included packaging film at two levels: (clear PVC box and stretch PVC), moisture absorber at four levels: and storage time at five levels: (0, 4, 8, 12 and 16 days). Four moisture absorber treatments were included: the first treatment containing silica gel 1.25 g, the secondary treatment silica gel 2.5 g, the third treatment only  spongy foam, the forth treatment  containing silica gel 1.25 g and spongy foam. The analyses showed that the stretch PVC in comparison to clear PVC films had the lowest open cap mushroom and weight loss. Silica gel (1.25g) treatment and only foam treatment with stretch PVC film had the lowest open cap. The sensorial evaluation showed there was no significant difference between treatments in terms of maturity index. In terms of cap color, judges preferred button mushrooms treatments by silica gel (1.25 g) with clear PVC box and Silica gel (1.25g) with stretch PVC treatments and there were significant differences between them and other treatments.  

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The objective of this study was to investigate the drying kinetics of oyster mushroom, Pleurotus ostreatus Mushrooms were dried using a cabinet-type convective dryer. Air temperatures of 50, 60 and 70 oC were used for the drying experiments. The experimental drying data were fitted to different theoretical models to predict the drying kinetics. Nonlinear regression analysis was performed to relate the parameters of the model with the drying conditions. The performance of these models was evaluated by comparing the correlation coefficient (R2), root mean square error (RMSE) and the chi-square (χ2) between the observed and the predicted moisture ratios. Among all the models, the model of Midilli et al. was found to have the best fit in this study. Effective moisture diffusivities (Deff), diffusivity constant (D0) and activation energy (Ea) were calculated. The Deff varied from 9. 619x10-10 to 1.556x10-9 m2s-1 over the temperature range studied and Ea was 22.228 kJ mol -1.

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In this study, the combination of infrared - hot air dryer was used for drying of button mushroom. The effect of infrared lamp power (150, 250 and 375 W), hot air temperature (50, 60 and 70 °C) and hot air rate (1, 2 and 3 m/s) on drying of button mushroom were investigated. The results of infrared-hot air drying of button mushrooms showed that by increasing of lamp power from 150 to 375, the drying rate increased. With the increase in hot air temperature from 50 to 70 °C, and hot air rate from 1and 3 m/s, weight loss increased 10.3% and 13.9%, respectively. Also process modeling were done with the genetic algorithm–artificial neural network (GA-ANN) method with 4 inputs (lamp power, hot air temperature and rate, drying time) and 1 outputs for prediction of weight loss. Sensitivity analysis results by optimum GA-ANN showed the drying time of mushroom was the most sensitive factor for controlling of weight loss. The results of modeling by GA-ANN showed that a network with 7 neurons in the hidden layer with sigmoid activation function can predicted the weight loss (R=0.99) of button mushrooms dried by infrared system-hot air method.

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The postharvest life of bottom mushroom is limited due to bacterial attack and enzymatic browning. This study was carried out in order to increasing the storability of mushroom, by antibacterial and anti-browning components. For that, the mushrooms were treated by oxalic and citric acids at concentration of 1.5 and 2.5 mM, hydrogen peroxide at concentration of 1 and 2.5%, ascorbic acid at concentration of 1.5 mM and calcium chloride at concentration of 1% as dipping for 2 min, and then treated mushrooms were packed in cellophane and stored at 4°C. Weight loss, marketability, electro leakage (EL) and bacterial colony forming unit (CFU) were measured after 8 and 16 days. According to the results, calcium chloride, ascorbic acid and hydrogen peroxide controlled browning as compared to control. However, oxalic and citric acids, despite reducing microbial load, did not show any positive effects. Calcium chloride by reducing weight loss, reducing EL and reducing bacterial load, ascorbic acid by reducing EL and reducing bacterial load and peroxide hydrogen by reducing bacterial load tended to increase postharvest life of bottom mushroom.

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Dry bubble disease is one of the most important serious diseases of the cultivated white button mushroom (Agaricus bisporus (Lange) Imbach). It is a cosmopolitan disease having a worldwide distribution. Ten isolates of Lecanicillium fungicola var. fungicola (Preuss) Zare and Gams were collected from mushroom farms. Sensitivity of the isolates to benomyl, carbendazim, carbendazim+iprodione and prochloraz manganese were studied. All the isolates were resistant to benomyl(ED50= 415.45-748.12 mg L^-1), carbendazim (ED₅₀= 1123.87-1879.59 mg L^-1) and iprodione+carbendazim (ED₅₀= 415.45-748.12 mg L^-1). However, most of the isolates were sensitive to prochloraz manganese (ED₅₀=1.62–12.58 mg L^-1). As the primary source of the pathogen inoculum is casing soil and insects, stringent environmental hygiene of the mushroom houses will play a very important role in preventing and controlling the disease.

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Mushrooms have low stability and therefore, use of applied scientific methods to increasing their stability has more important role to increasing product development. In order to study effect of nitric oxide treatment and maintenance time on physicochemical properties of mushroom (Agaricus bisporus) . A factorial experiment using completely randomized design with two concentrations of nitric oxide (0 & 4.5 mM) & 3 replication . In first time, two concentrations : 0 & 4.5 mM SNP (sodium nitroprusside) were prepared and mushrooms were dipped for 10 minutes in the solutions of nitric oxide donor, then packed in polystyrene bags, and stored at 4 ° C for 9 days, and mushroom properties were measured such as: firmness, total phenolics, ascorbic acid rate & activities of polyphenol oxidase in the days of 3, 6 and 9. The treatment of mushroom with nitric oxide significantly maintained quality at the end of the storage , So that mushrooms that containing 4.5 mM concentration nitric oxide compared with control and showed a high level of firmness, , maintained, Total phenol , ascorbic acid and reduce on activities of polyphenol oxidase on the third day in the storage. The results indicated that, the application of nitric oxide may be used as an effective and successful strategy to increase the shelf life of mushroom (Agaricus bisporus) .

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Abstract
The use of edible coatings to protect food has increased dramatically in recent years. In this study, the pileus of button mushroom Agaricus bisporus was coated with 1% carboxymethyl cellulose and essential oil nanoemulsion of Zataria multiflora at three concentrations of 200, 300 and 400 mg/l and stored at 8 ° C for 2 weeks. Then weight loss, brix, texture strength and solution color were investigated. Button mushroom coated with essential oil nano-emulsion showed a significant difference in weight loss from that of control. The results showed that Increasing the concentration of nanoemulsion reduced the weight loss of the pileus. Also, the amount of moisture loss in the pileus is similar to the trend of weight loss. Therefore, the nano-emulsion coating reduced the drying process in the pileus. Tissue strength was increased with increasing concentrations of nano-emulsion oils compared to control , and the best concentration was 300 and 400 mg/l. The brix was increased until the seventh day and decreased at the end of the durability period , with the lowest concentration at 400 mg/l. Also, two parameters L and ΔE were suitable at 400 mg/l of nanoemulsion oil concentration.

 

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Abstract
In recent years, edible coatings have been extensively used for extension shelf life of fruits and vegetables. In this research, the effect of washing with citric acid (1%w/v) followed by coating with different concentrations of carboxymethyl cellulose (CMC;1, 1.5 and 2% (w/v)) in combination with ascorbic acid (AA; 1, 2 and 3% (w/v)) on postharvest quality of button mushrooms when stored at 4  for up to 15 days was studied. After treatment, mushrooms weight loss, soluble solid content, firmness, color, microbial and sensory quality were evaluated at 1, 4, 8, 12 and 15 days of storage. The result indicated that coating reduced weight loss and delayed changes of soluble solid content and color compared to uncoated control mushroom. Coatings had not remarkable effect on firmness of mushrooms. Sensory evaluation showed that the shelf life of mushrooms increased from 8 to 15 days. Washing with citric acid reduced total bacteria, yeast and mold counts. Among different coatings the combination of CMC 2% and AA 3% was more effective.  

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Button mushroom has sensible to mechanical blows and has low shelf life. The purpose of this project was determining of the optimum method of ultrasonic dehydration and the effect of osmotic processing conditions on mass transfers. In the first step, sodium chloride solution with concentrations 6, 9, 12 and 15%, for 20,40,60,90 and 120 minutes at 25°C and 45°C were used and in the second step, in the constant conditions of salt concentration (12%), immersion time (60 min) and temperature (45°C), the mushroom samples were subjected to ultrasonic wave in two levels (pulse duration time to pulse rest time of 1:1 and 1:4) at frequency of 20 KHz and constant power 400 w, to determine their effect on water loss, solid gain and water reduction. The results showed that, as the concentration of osmotic solution increased, mass transfer from the sample increased. When immersion time was increased to 60 min, solid gain and moisture diffusion increased. After this time, water loss was less increased and solid gain was more increased. Further solid gain created a resistant layer against permeability and solute movements on both sides of tissue. in this process, at temperature of 45 °C, greater the mass transfer rate achieved, mainly due to the increase in cell permeability and permeability coefficient. It was found that salt concentration of 12%, immersion time of 60 min and temperature of 45°C gave the minimum solid gain (2.83%) and maximum water loss (29.36%) and weight reduction (24.53%). Also, the use of ultrasound with pulse ratio of 1:1 in constant osmotic dehydration condition was conducted better results. At 40 min processing time, the solid gain, water loss and weight reduction were 2.93%, 41.23% and 40.30%, respectively.Moisture content of mushrooms after osmotic dehydration and ultrasound treatment reduced to 85 and 82 %, respectively.
 

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White button mushrooms (Agaricus Bisporus) have significant nutritional value, but due to high moisture content, they need special treatments to increase the storage time. Drying increases, the shelf life of the product by reducing microbial activity, weight, and volume of products and it causes to pack, transport and store of products easier. IN this study, using the osmotic treatment, three types of sugars Liquorice, white sugar, and red sugar in three concentrations of 40, 50, and 60% and three temperatures of 25, 32.5, and 40 °C to reduce heat damage to the index qualities such as samples color, reducing drying time and energy consumption and increasing process efficiency in supplementary drying which has done by hot air. According to the findings, among the treatments, Liquorice had the highest rate of moisture loss (89.24 in 132 minutes), solids adsorption (10.38%), and discoloration ( ϱ  = 388.470) and the lowest rate of wrinkling (63.51%). The highest rehydration rate was related to white sugar (at 25. C, 2.91 gr/gr, and 40% concentration was 2.82 gr/gr). The microbial test did not show a significant effect on the overall counting of the colonies, and no mold or yeast was observed in any of the samples.

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Supplementation to increase the quality and yield of white button mushrooms (Agaricus bisporus) consists of the addition of nutrients, particularly proteins, to the compost. In this study, the effect of mushroom cultivation on applying a delayed-release nutrient supplement to Phase II composts was evaluated. Two application dosages and composts with high nitrogen contents were used. Depending on the compost and supplement dosage used, increases in biological efficiency ranging between 6.2 and 22.3% were obtained. An excellent response to supplementation can be obtained even when using composts with high nitrogen contents (in our case, 2.45 and 2.61% sms) during spawning. It is additionally conceivable that the application of supplements to composts with lower N contents or the application to spawned compost would provide an even better yield, without adversely affecting the quality of the harvested mushrooms. This practice is of considerable interest because of the economic benefit.

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Recently, the quality of powder product was considered in food industry. Foam mat drying is an economical alternative to spray, drum and freeze-drying for the production of food powders. The high porosity and surface-to-volume ratio of foams during foam-mat drying improve final product quality. In this work, foaming properties of white button mushroom(Agaricusbisporus) were analyzedby response surface methodology. For optimization,xanthan gum (XG)solution range was considered between 0.05–0.3% w/w, mushroom concentration (water: mushroom puree) range was considered 1:0.5– 1:3.5 w/w and whipping time range was considered between 2–8 min. Based on face centered central composite design (CCF),twenty tests were done. Analysis of variance showed that the quadratic modelshaveconsiderable effects on both responses.In this research, the optimized pointwasobtainedat xanthan gum solution 0.2% w/w, mushroom concentration (water:mushroom puree) = 1:2.2 and whipping time= 6.19 minand the predicted values for foam density and drainage volumewere0.56 gcm^-3 and 1.8 mL, respectively.At the second step, optimized foam dried at 50, 65 and 80°C and then drying behavior of optimized foam was investigated by different mathematical models. The results indicated that theMidilli model is high accurate model for evaluating the drying behavior of mushroom foam. At the third step, the influence of the drying temperatures on some qualitative characteristics of foam-matdried mushroom powder was investigated. It was found, as the temperature increased, water activity and water binding capacity decreased. Also, Lightness parameter for the temperature of 65°Cwas higher than other temperature.So, white button mushrooms can be processed into powder and used as a functional or nutritional addition in a variety of food products.