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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:2, February, 2019
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2019.8(2): 3031-3036
DOI: https://doi.org/10.20546/ijcmas.2019.802.355


Antioxidant Properties of Paddy Straw Mushroom [Volvariella volvacea (Bull. ex Fr.)] Sing
A. Sudha1, P. Geetha2 and M. Rajesh3
1Department of Plant Pathology
2Department of Post Harvest Technology Centre
3Centre of Excellence for Millets, Athiyandal, Tamil Nadu Agricultural University, Coimbatore-3, India
*Corresponding author
Abstract:

Paddy straw mushroom/ Chinese mushroom (Volvariella volvacea) is highly suited in tropical climates. The success of this mushroom production is solely depended on high quality spawn and improved technologies. Among the additives, calcium carbonate amended beds recorded maximum amount of total glutathione, total phenol, flavonoids, lycopene, total carotenoids, vitamin A and vitamin C were recorded. This was followed by horse gram, gypsum and calcium carbonate + gypsum. In non-amended medium significantly very less amount of antioxidative substances were recorded.


Keywords: Volvariella volvacea, Antioxidant properties, Additives

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How to cite this article:

Sudha, A., P. Geetha and Rajesh, M. 2019. Antioxidant Properties of Paddy Straw Mushroom (Volvariella volvacea (Bull. ex Fr.)) Sing.Int.J.Curr.Microbiol.App.Sci. 8(2): 3031-3036. doi: https://doi.org/10.20546/ijcmas.2019.802.355
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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