Impact of drying methods on the quality of grey (Pleurotus sajor caju) and pink (Pleurotus djamor) oyster mushrooms

The aim of this study was to determine proximate composition, minerals, vitamins (B(3) and B(6)) and browning index of Pleurotus sajor caju (i.e. grey oyster mushrooms, GOM) and Pleurotus djamor (i.e. pink oyster mushrooms, POM), which were subjected to cabinet, microwave and vacuum drying. Electric cabinet-dried POM yielded higher protein (29.94% ± 0.60), fat (0.79% ± 0.07), vitamin B(3) (0.25 mg/100 g ± 0.04) and most of the minerals content. However, cabinet-dried GOM yielded higher carbohydrate (64.75% ± 1.05) and significantly higher K, Mg, Zn, Fe, and vitamin B(6) (p < 0.05). Meanwhile, internal microstructure resulted in severe damages for vacuum-dried mushroom. Microwave-dried POM yielded the highest value for browning index (75.11 ± 0.18) (p < 0.05). Among the three drying methods investigated, cabinet drying is the optimal choice as the low-cost postharvest treatment, as it reduced microstructure degradation of the mushrooms, retained more nutritional components, increased shelf-life and yield of the produce that can alleviate the threat of global food security.