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The aim of this study was to investigate the effects of UV-B irradiation on the physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus ). Vitamin D 2 concentration, weight loss rate, color value, total plate counts and consumer acceptability of irradiated oyster mushrooms were measured. UV-B irradiation at doses of 0 kJ/ , 20 kJ/ and 40 kJ/ , significantly increased the vitamin D U U U 2 concentrations from 0 /g dry weight (control) to 85.87 /g dw and 116.28 /g dw, respectively, at 5% level. Rate of weight loss was also significantly Uk Uk Uk increased from 0% (control) to 2.21% and 4.31% at 20 kJ/ and 40 kJ/ UV-B irradiation, respectively, at 5% level. Although there was U U no significant difference between the UV-B irradiated groups, total plate counts were significantly decreased from 1.0×10 5 (control) to 9.4×10 3 and 1.9×10 3 at 20 kJ/ and 40 kJ/ of UV-B irradiation, respectively, at 5% level. There was no significant difference in L values U U and consumer acceptability between the groups. Therefore, UV-B irradiated oyster mushrooms could be used as health promoting ingredients for many foods.

Effects of UV-B Irradiation on the Physicochemical Characteristics of Oyster Mushrooms (Pleurotus ostreatus)