The Effect of Ascorbate Salts on Mushroom (Pleurotus ostreatus) Grown under Salinity Stress

Abstract

This study aimed to investigate the differential impact of ascorbate mixture 1:2 (K-ascorbate: Ca-ascorbate, w/w) on the growth, biochemical and physiological activities and nutritive value of Pleurotus ostreatus fruiting bodies grown under salt stress. Sets of rice straw inoculated with Pleurotus ostreatus spawns were sprayed with NaCl dissolved in distilled water or ascorbate mixture solution. In general, salt stress caused the accumulation of all estimated soluble sugars, total amino acids, antioxidant activity and total phenolics. On the other hand, stress caused a reduction in the fungal fresh and dry weights, water content %, polysaccharides, total carbohydrate, protein, individual and total fatty acids. The response of individual amino acids and minerals due to salinity stress varied. Salinity increased amino acids responsible to flavor and tast and increased amino acids and total phenols responsible to antioxidant activities of mushroom. The application of ascorbate mixture significantly improved the growth and activity of mushroom under stressed and nonstressed conditions.