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The fresh fruit bodies of Pleurotus eryngii var. ferulae was irradiated with ultraviolet (UV)-B (280-320 nm) in order to increase vitamin contents, which was assayed using HPLC (Waters 1525, USA). The vitamin contents were after 3 min UV-B irradiation () and after 5 min UV-B irradiation (), respectively, which showed the significant increase considering the vitamin content () before UV-B irradiation. This increasing effect was confirmed also for other edible mushrooms; Pleurotus eryngii, from to (3 min) and (5 min); Lentinus edodes, from to (3 min) and (5 min); Pleurotus ostreatus, from to (3 min) and (5 min). Although the original content of vitamin was the highest in P. ostreatus, the extent of increase by UV irradiation was remarkably high in P. eryngii var. ferulae.

Ultraviolet (UV)-B Irradiation Increased Vitamin D2Contents in the Fruit Bodies of Pleurotus eryngii var. ferulae

Ultraviolet (UV)-B Irradiation Increased Vitamin D₂Contents in the Fruit Bodies of Pleurotus eryngii var. ferulae