Cauliflower-shaped Pleurotus ostreatus cultivated in an atmosphere with high environmental carbon dioxide concentration

ABSTRACT

Commercial aspects, physiological properties, and nutritional characteristics of Pleurotus ostreatus grown under various environmental carbon dioxide concentration ([CO₂]_e) conditions were assessed. As [CO₂]_e increased, the activity of antioxidant enzymes (catalase, peroxidase, and superoxide dismutase) in fruiting body increased, activities of succinate dehydrogenase and cytochrome c oxidase were inhibited, and malondialdehyde and adenosine triphosphate (ATP) syntheses were reduced, leading to incomplete development of pilei and stipes, or even absence of pilei. Under high [CO₂]_e (≥1.00%), fruiting body of P. ostreatus was morphologically altered to assume cauliflower shape. This cultivation condition resulted in high total contents of crude protein, crude fiber, and amino acids, increased levels of umami- and sweet-tasting amino acids, and reduced levels of bitter-tasting amino acids, thus enhancing the flavor of the product. In conclusion, a novel “cauliflower-shaped” mushroom (P. ostreatus) was successfully cultivated at high (≥1.00%) environmental CO₂ concentration. The product has a delicious taste and high nutritional value, is relatively easy to transport and store, and has excellent potential for commercial development.

KEYWORDS:

• Biochemical characteristics
• cauliflower-shaped pleurotus ostreatus
• high environmental CO₂ concentration
• nutritional characteristics
• physiological characteristics

ACKNOWLEDGMENTS

The authors are grateful to Dr. S. Anderson for English editing of the manuscript.

DISCLOSURE STATEMENT

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This study was supported by a grant from the China Agriculture Research System (no. CARS-20-01A).