Volume 4 Part 1 Article 10
Title: Changes in the Amino Acid Composition of Agarius campestris with Respect to Successive Crops
Authors: D.H. Hughes and Y.E. Rhodes, Jr.
In our studies of the causes of the browning which occurs in mushrooms following harvest, it became desirable to learn more about the composition of the cultivated mushroom Agaricus campestris. A clearer imderstanding of this composition might contribute to an understanding of browning and may suggest ways to reduce it. Such information not only contributes to a complete knowledge of the nutritive value of mushrooms but also gives us a measure of fundamental knowledge necessary to the understanding of mushroom culture.
We have previously reported (7) the identification of a wide variety of amino acids in Agaricus campestris. We wish now to report the further identification of ornithine and cysteic acid, and the quantitative assay of those amino acids which change in concentration from the first through fifth crops.Please login to download the PDF for this proceeding.