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Relationship between Water Content and Osmotic Potential of Lentinula edodes.

Koo CD, Cho SY - Mycobiology (2008)

Bottom Line: As the mushrooms mature, tissue water content maintained ca 94% in head tissues and ca 90% in gills, but significantly decreased from ca 90% to 82% in the stipe tissues.While osmotic potentials maintained -0.25 to -0.45 MPa in head and gill tissues, the potentials greatly decreased from -0.65 to -1.33MPa in stipe tissues.Our results show that osmotic potentials in L. edodes tissues are exponentially proportional to tissue water contents, that strains differ in osmotic potential related to water, and that stipe tissues can still have nutritional value when they mature.

View Article: PubMed Central - PubMed

Affiliation: Department of Forest Science, Chungbuk National University, Chungbuk 361-763, Korea.

ABSTRACT
This study was conducted to understand how osmotic potentials in Lentinula edodes tissues are related to water contents and how they change while a mushroom matures. Water content and osmotic potential of L. edodes mushroom tissues from log cultivation and sawdust cultivation were measured and the relationships were analyzed. Osmotic potentials in the tissues were exponentially proportional to their moisture contents and there were strain differences in the potentials. Strain 290 has lower osmotic potential than strain 302, in the tissues at the same water content. As the mushrooms mature, tissue water content maintained ca 94% in head tissues and ca 90% in gills, but significantly decreased from ca 90% to 82% in the stipe tissues. Osmotic potential changes were similar to the tissue water content changes as the mushrooms mature. While osmotic potentials maintained -0.25 to -0.45 MPa in head and gill tissues, the potentials greatly decreased from -0.65 to -1.33MPa in stipe tissues. Our results show that osmotic potentials in L. edodes tissues are exponentially proportional to tissue water contents, that strains differ in osmotic potential related to water, and that stipe tissues can still have nutritional value when they mature.

No MeSH data available.


Related in: MedlinePlus

Water content changes in Lentinula edodes tissues as fruit body grows. Error bars indicate one standard error.
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Figure 5: Water content changes in Lentinula edodes tissues as fruit body grows. Error bars indicate one standard error.

Mentions: As the mushrooms matured, water content and osmotic potential in tissues changed (Fig. 5). Water contents of the tissues of head, gill and stipe were ca 94, ca 90 and 88~90% in button and open stage mushrooms respectively, whereas 94, 90 and 82% in flat mushrooms. That is, as mushrooms mature water content did not significantly change in head and gill tissues, but water content decreased in stipe tissues.


Relationship between Water Content and Osmotic Potential of Lentinula edodes.

Koo CD, Cho SY - Mycobiology (2008)

Water content changes in Lentinula edodes tissues as fruit body grows. Error bars indicate one standard error.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC3755247&req=5

Figure 5: Water content changes in Lentinula edodes tissues as fruit body grows. Error bars indicate one standard error.
Mentions: As the mushrooms matured, water content and osmotic potential in tissues changed (Fig. 5). Water contents of the tissues of head, gill and stipe were ca 94, ca 90 and 88~90% in button and open stage mushrooms respectively, whereas 94, 90 and 82% in flat mushrooms. That is, as mushrooms mature water content did not significantly change in head and gill tissues, but water content decreased in stipe tissues.

Bottom Line: As the mushrooms mature, tissue water content maintained ca 94% in head tissues and ca 90% in gills, but significantly decreased from ca 90% to 82% in the stipe tissues.While osmotic potentials maintained -0.25 to -0.45 MPa in head and gill tissues, the potentials greatly decreased from -0.65 to -1.33MPa in stipe tissues.Our results show that osmotic potentials in L. edodes tissues are exponentially proportional to tissue water contents, that strains differ in osmotic potential related to water, and that stipe tissues can still have nutritional value when they mature.

View Article: PubMed Central - PubMed

Affiliation: Department of Forest Science, Chungbuk National University, Chungbuk 361-763, Korea.

ABSTRACT
This study was conducted to understand how osmotic potentials in Lentinula edodes tissues are related to water contents and how they change while a mushroom matures. Water content and osmotic potential of L. edodes mushroom tissues from log cultivation and sawdust cultivation were measured and the relationships were analyzed. Osmotic potentials in the tissues were exponentially proportional to their moisture contents and there were strain differences in the potentials. Strain 290 has lower osmotic potential than strain 302, in the tissues at the same water content. As the mushrooms mature, tissue water content maintained ca 94% in head tissues and ca 90% in gills, but significantly decreased from ca 90% to 82% in the stipe tissues. Osmotic potential changes were similar to the tissue water content changes as the mushrooms mature. While osmotic potentials maintained -0.25 to -0.45 MPa in head and gill tissues, the potentials greatly decreased from -0.65 to -1.33MPa in stipe tissues. Our results show that osmotic potentials in L. edodes tissues are exponentially proportional to tissue water contents, that strains differ in osmotic potential related to water, and that stipe tissues can still have nutritional value when they mature.

No MeSH data available.


Related in: MedlinePlus