Effect of Different Chemical Nutrients (NPK) on Growth and Yield of Oyster Mushroom (Pleurotus ostreatus)
Analysis of Bacteria, Helminthseggs and Heavy Metals in Tropical Mushrooms Sold in Selected Markets in Benin City, Nigeria
Qualitative Estimation of Cellulases and Lignin Modifying Enzymes in Five Wild Lentinus Species Selected from North West India
Five different species of genus Lentinus namely, Lentinus sajor-caju (Fr.) FR., L. cannatus Berk., L. torulosus (Pers.:Fr.) Lloyd, L. cladopus Lév and L. squarrosulus Mont. From Northern India were investigated. Out of five wild species of Lentinus, aspartic acid was found to be predominated fatty acid. Aspartic acid content ranged from 0.25-0.37% with maximum in L. squarrosulus (0.37%) and minimum is L. torulosus (0.25%). Arginine content ranged from 0.21-0.29% with maximum in L.
Evaluation of Antioxidant Activities and Determination of Bioactive Compounds in Two Wild Edible Termitomycetes (T. microcarpus and T. heimii)
Caracterización Sensorial de Salsa a Base de Hongos (Pleurotus ostreatus) Mediante la Técnica Perfil Flash
Following the first Agrodok booklet on mushroom cultivation (1291), this booklet focuses on those mushroom species (Volvariella and Agaricus) that can only be cultivated on fermented substrate or compost. Emphasis is placed on the minimum requirements for: growing conditions, mushroom houses and equipment, in order to avoid problems and to be cost-effective.
For Quality Frozen Vegetables Get vegetables from the garden into the freezer as quickly as possible to preserve the quality of the food. Fresh, tender vegetables are best for freezing. The fresher the vegetables when frozen, the better your product.