Determination of some bio-technical properties of oyster mushroom (Pleurotus ostreatus) and drying characteristics

In this study, the physical, mechanical and chemical properties oyster mushroom (Pleurotus ostreatus) were investigated. Oyster mushroom samples were obtained from the mushroom production facility in the Samsun/Karagüney village. Physical properties of oyster mushrooms; geometric properties (cap and stalk material sizes), volumetric properties (weight, volume and true density), mechanical properties as the puncture force values , chemical properties (pH, water soluble dry matter content (TSS) and titratable acidity) were examined. In addition, in this study oyster mushrooms were dried at 40C, 50C and 60C temperatures and also, flesh and after the drying, the colour and chemical properties of the oyster mushrooms were investigated. As a result of drying processes, L values for oyster mushroom for stalk and cap materials decreased The puncture force values of 20, 40 and 60 mm min-1 of the puncture test in oyster mushrooms increased with increasing loading speed. As increasing temperatures form 40C to 60 temperatures. After drying, the rates of TSS increased depending on the increase in drying temperature for stalk and cap materials. The results of the biotechnical properties and drying characteristics of oyster mushrooms should be taken into consideration in terms of processing, product quality, consumer requirements and economic value of the product at the harvest and post harvest. KEYWORDS: Oyster mushrooms, geometric, volumetric and mechanical properties, drying models