The Effect of Three Amino acids (Asparagine, Glutamine and Glycine) on some Quantity and Quality Characteristics of White button mushroom (Agaricus bisporus)
Journal Title: International Journal of Farming and Allied Sciences - Year 2014, Vol 3, Issue 2
Abstract
White button mushroom (Agaricus bisporus) is the most popular mushroom throughout the world. In this study, effect of three amino acids (Asparagine, Glutamine and Glycine) on the protein content, height, pileus diameter and the number of fruit bodies was evaluated in completely randomized design with 3 replications. Treatments encompassed 150 and 300 mg/L of each amino acids and a combination of three amino acids in 150 mg/L concentration. Asparagine in 150 mg/L concentration led to 25.6 kg/m2 yield of fruit bodies. Mushrooms that treat with 150 mg/L Asparagine had 21% more protein content than control. Asparagine in 150 mg/L concentration showed highest pileus diameter (79 mm) and larger number of fruit bodies that were significantly different with other treatments and control. No amino acids treatments affected on height of mushroom. To sum up, Asparagine in 150 mg/L concentration showed the best result in all characteristics, except height among different treatments.
Authors and Affiliations
Abdol-Ali Hesami, Mohammad-Amin Zakery-Asl, Hoseyn Gardonpar
Keywords
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