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Table 4 Morphological characteristics of oyster mushroom

From: The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom

medium Cultivation number Sampling number Formation rate (%) Mushroom weight (g/bunch) Moisture (%) Pileus diameter (cm) Stipe length (cm) Stipe thickness (cm) Color Total size index
L* a* b*
G 48 10 97.9 170.6 ± 7.8 89.7 ± 0.3 3.0 ± 0.1 8.1 ± 0.4 1.2 ± 0.0 41.8 ± 0.9 2.6 ± 0.1 4.1 ± 0.2 52.1 ± 6.3
CB 32 10 96.9 187.3 ± 7.8 88.1 ± 0.5 3.0 ± 0.2 10.3 ± 0.5** 1.3 ± 0.1 50.1 ± 1.6** 3.6 ± 0.2** 6.3 ± 0.5** 78.9 ± 11.5
FCB 32 10 93.8 181.4 ± 5.3 88.3 ± 0.4 4.0 ± 0.2** 9.5 ± 0.6 1.4 ± 0.0 50.6 ± 0.9** 3.6 ± 0.1** 6.5 ± 0.4** 100.7 ± 11.7*
TB 32 10 96.9 180.9 ± 10.5 89.7 ± 0.2 3.2 ± 0.2 10.0 ± 0.5 1.3 ± 0.0 48.2 ± 0.8** 3.5 ± 0.1** 5.8 ± 0.4 80.9 ± 11.6
FTB 32 10 96.9 182.6 ± 9.0 89.5 ± 0.2 3.2 ± 0.2 10.1 ± 0.3 1.3 ± 0.0 49.2 ± 0.8** 3.6 ± 0.1** 6.6 ± 0.4** 82.1 ± 11.5
  1. G basal medium, CB common buckwheat, FCB fermented common buckwheat, TB tartary buckwheat, FTB fermented tartary buckwheat. For each parameter, values in the same column with asterisk star (* or **) are significantly different (p < 0.05 or p < 0.01) from basal medium (G). Each mean value was written with standard error of the mean (SEM). \({\text{Total size index}}\, = \,(Mushroom weight \times Pileus diameter \times Stipe length \times Stipe thickness)/100\)