![]() ![]() It is characterized by tiny clusters in white circular structures of interwoven thread-like hyphae. When the mycelia come together, the mushroom begins its first stage of development called the pinhead stage. The mycelia, the vegetative parts, comprise of threads and cord-like strands branching out through the substrate. The stalk (stipe) ranges in color from silky white to brown, which develops to a brownish gray sack-like cup (volva) (Chang and Miles 2004). When young, its cap has an egg-like shape and, as it matures, it becomes cone-like and nearly flat. RSM has an umbrella-shaped cap (pileus) ranging from dark grey to brown and a diameter of 8–10 cm. It belongs to the Fungi kingdom, Plutaceae family, Agaricales order, Agaricomycetes class, and Basidiomycota division (Chang 1969, 1974 Rajapakse 2011). Its total crop cycle, under favorable growing conditions, is within 4–5 weeks (Biswas 2014). 2013) and grows at relatively high temperatures (Obodai and Odamtten 2012). RSM is best adapted in tropical and subtropical regions (Bao et al. ![]() Table 6.1 summarizes the chemical composition of RSM. Other sources of antioxidants in RSM are catalase, superoxide dismutase, glutathione peroxidase, peroxidase, glutathione-S-transferase, and glutathione reductase (Ramkumar et al. It also provides good sources of polypeptide, terpene, and steroid (Shwetha and Sudha 2012) and phenolic compounds, such as flavonoids, phenolic acid, and tannins that contribute to its high antioxidant properties (Hung and Nhi 2012). In addition, RSM has significant antimicrobial activity (Chandra and Chaubey 2017). Its fiber content is important for physiological functions in the gastrointestinal tract (Manzi et al. 2015), which are two essential compounds in the immune system and the thyroid that have a role in cancer prevention (Hobbs 1995). 2018) and niacin (Ahlawat and Tewari 2007 Eguchi et al. Mushroom also contains selenium (Solovyev et al. It has high protein, potassium, and phosphorus contents (Ahlawat and Tewari 2007) while being salt-free and low in alkalinity, fat, and cholesterol. RSM is known as a healthy food (Belewu and Belewu 2005 Feeney et al. In terms of production, RSM ranks sixth among edible mushrooms, accounting for about 5–6% of world production (Ahlawat et al. 2012), as well as its short growing time compared to other species (Rajapakse 2011). 2006) and ranks third among important mushrooms due to its delicious taste (Ramkumar et al. 2014).Īmong more than 38,000 known mushroom species, such as Agaricus bisporus, Lentinus edodes, Flammulna velutipis, Auricularia polytricha, etc., RSM is one of the most common mushrooms cultivated (Walde et al. RSM production adds value to rice production and increases the income of the poor farmers in developing countries (Imtiaj and Rahman 2008 Shakil et al. ![]()
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