Mushroom cultivation in South Korea is increasing fast last decades. Mushroom cultivation of South Korea is 173577 tones and South Korea gains 800 million dollars income annually. Different kind of mushroom species are cultivated and 31% enoki mushroom (Flammulina velutipes), 26% king oyster (Pleurotus eryngii), 26% oyster mushroom (Pleurotus ostreatus), 13% white buton mushroom (Agaricus bisporus) and 4% rest of the total mushroom Lentinula edodes, Ganoderma lucidum, Phellinus vb. are produced in Korea. 764 ha mushroom growing area was used for mushroom cultivation. 31% of total growing area is oyster mushroom (Pleurotus ostreatus) and 14% king oyster (Pleurotus eryngii), 6% winter mushroom (Flummulina velutipes), 16% white button mushroom (Agaricus bisporus), 3% Phellinus, 3% reishii (Ganoderma lucidum) and 27% other mushrooms. Mushroom is consumed frequently in Korea and mushroom consumption per person is 4.2 kg. Growing on log culture (oak mushroom, reishi and Phellinus), growing on shelves (Agaricus bisporus and Pleurotus ostreatus) and bottle culture (Flummulina velutipes, Pleurotus ostreatus, Pleurotus eryngii) are commonly used growing systems.

In this study, researchers on storage and quality properties of mushrooms cultivated in the world and Turkey have been investigated. Mushrooms contain some important minerals and vitamins such as iron, calcium, phosphorus, potassium, copper and folate, thiamine, riboflavin, niacin, vitamin B, C, D and also they are a good source of carbohydrate and protein. After harvest, to extend the shelf life of mushrooms, some applications such as pre-cooling, storage in appropriate temperature, use of different types of polyethylene packaging, modified atmosphere packaging, nitric oxide and UV light applications were done on mushrooms. The effects of these applications on physical and chemical features such as like weight loss, firmness, cap opening rate, cap diameter, stem diameter, browning, colour, respiration rate, enzymatic reactions, total phenols, total sugars, aminoacid content were investigated.

Bitkilerde ve üzerinde yaşayan mikroplar (bitki mikrobiyomu) bitki sağlığı için kritik öneme sahiptir ve besin alımını kolaylaştırarak, bitki hormon seviyelerini düzenleyerek ve patojen saldırısına karşı koymaya yardımcı olarak etkilerini gösterirler. Bitkiler karmaşık mikrobiyomlarla ilişkili meta organizmalardır. Bitki yüzeylerinde (epifitler) veya bitki dokuları (endofitler) içinde bulunan mikroorganizmaların çoğu, herhangi bir bitki hastalığına neden olmaz, ancak genellikle konakçı bitkilerinin besin tedarikine önemli ölçüde katkıda bulunur. Ayrıca bitki mikrop etkileşimi sekonder metabolit miktarında değişimlere neden olur. Bu derlemede, bitki sekonder metabolit miktarını artıran bitki ve kökle ilişkili mikrop (Rizosfer) arasındaki etkileşimine odaklanarak bu fenomeni destekleyen mekanizmalar hakkında anlayışımızı geliştirecek detaylı bilgiler verilmektedir.

In this study, researchers on storage and quality properties of mushrooms cultivated in the world and Turkey have been investigated. Mushrooms contain some important minerals and vitamins such as iron, calcium, phosphorus, potassium, copper and folate, thiamine, riboflavin, niacin, vitamin B, C, D and also they are a good source of carbohydrate and protein. After harvest, to extend the shelf life of mushrooms, some applications such as pre-cooling, storage in appropriate temperature, use of different types of polyethylene packaging, modified atmosphere packaging, nitric oxide and UV light applications were done on mushrooms. The effects of these applications on physical and chemical features such as like weight loss, firmness, cap opening rate, cap diameter, stem diameter, browning, colour, respiration rate, enzymatic reactions, total phenols, total sugars, aminoacid content were investigated.