The Quality of Ecologically and Conventionally Grown White and Brown Agaricus bisporus Mushrooms

Aurelija Paulauskienė, Živilė Tarasevičienė, Daiva Šileikienė and Laima Česonienė
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Aurelija Paulauskienė: Institute of Agricultural and Food Sciences, Faculty of Agronomy, Vytautas Magnus University Agriculture Academy, Studentų str. 11, LT-53361 Akademija, Kauno r., Lithuania
Živilė Tarasevičienė: Institute of Agricultural and Food Sciences, Faculty of Agronomy, Vytautas Magnus University Agriculture Academy, Studentų str. 11, LT-53361 Akademija, Kauno r., Lithuania
Daiva Šileikienė: Institute of Environment and Ecology, Faculty of Forest Science and Ecology, Vytautas Magnus University Agriculture Academy, Studentų str. 11, LT-53361 Akademija, Kauno r., Lithuania
Laima Česonienė: Institute of Environment and Ecology, Faculty of Forest Science and Ecology, Vytautas Magnus University Agriculture Academy, Studentų str. 11, LT-53361 Akademija, Kauno r., Lithuania

Sustainability, 2020, vol. 12, issue 15, 1-10

Abstract: Agaricus bisporus is a rich source of biologically active compounds with functional properties that have a positive effect on human health. White and brown A. bisporus mushrooms were grown both organically and conventionally. This study aimed to analyze chemical composition of the mushrooms, their electrochemical properties, and the composition of volatile compounds. The relationships between cultivation practices and the basic chemical composition, electrochemical properties, and aroma compounds of A. bisporus were examined. The results reveal that ecologically grown mushrooms accumulated higher amounts of ascorbic acid while conventionally grown mushrooms accumulated more crude protein and zinc. More substantial amounts of dry matter, crude protein, and crude ash were found in the brown mushrooms. The white mushrooms had a higher content of ascorbic acid, crude fat, and dietary fiber. Ten volatile compounds were tentatively identified in analyzed mushrooms, including five aldehydes, two esters, two alcohols, and one terpene. Conventionally grown mushrooms had a higher pH value, but eco mushrooms had significantly lower redox potential. White mushrooms had lower p -values than brown mushrooms. Eco mushrooms could not be distinguished by their qualitative characteristics. The chemical composition of white and brown mushrooms was somewhat different, and only the electrochemical properties of mushrooms differed significantly.

Keywords: Agaricus bisporus; chemical composition; electrochemical properties; volatile compounds (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
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