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International Journal of Innovative Approaches in Science Research 2024, Vol 8(3) 113-122

Determination of the Effects of Different Tree Logs on Some Important Volatile Aroma Components in the Oyster Mushroom (Pleurotus ostreatus Jacq Kumm)

Tolga Sarıyer • Mehmet Ali Gündoğdu • Çağlar Kaya • Hatice Nihan Çiftci • Esra Şahin • Fatih Cem Kuzucu • Yavuz Alkan
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Article Type
Research article
Publication Date
September 30, 2024
Pages
113-122
DOI
10.29329/ijiasr.2024.1087.1

Abstract

Oyster mushroom (Pleurotus spp.) is grown in significant quantities around the world. Compared to the Agaricus species, it is highly tolerant to hot and cold conditions, making it easier to cultivate. At the same time, their cultivation can be done in many different nutrient media. This provides advantages in the agricultural use of many waste materials or materials used for heating purposes. In addition, mushrooms have an important place in the agriculture and food sector, especially with their unique flavor. In the study, oyster mushroom (Pleurotus ostreatus) was grown in nutrient media prepared using logs of beech (Fagus spp.), chestnut (Quercus spp.), poplar (Populus spp.), linden (Tilia spp.) trees. The research was conducted in the mushroom cultivation facility at C.O.M.U., Faculty of Agriculture, Horticulture Department. In the study, aroma compounds were analyzed in mushrooms grown in the mentioned media. Under the conditions of our study, it was found that linden logs were not suitable for Pleurotus ostreatus production. Major aroma components were 3 octanone, 3-octanol, 1-octen-3-ol components known to create mushroom aroma, odor or taste. It has been determined that total rate of these components, which are important in the aroma industry, are at higher levels in the nutrient medium consisting of poplar tree logs.

Keywords: Pleurotus Ostreatus Mushroom Log Substrate Volatile Aroma Components
Cite this article
Sarıyer, T., Gündoğdu, M. A., Kaya, Ç., Çiftci, H. N., Şahin, E., Kuzucu, F. C., & Alkan, Y. (2024). Determination of the Effects of Different Tree Logs on Some Important Volatile Aroma Components in the Oyster Mushroom (<em>Pleurotus ostreatus</em> Jacq Kumm). International Journal of Innovative Approaches in Science Research, 8(3), 113-122. https://doi.org/10.29329/ijiasr.2024.1087.1

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