Fresh-eating Lingzhi becomes possible: Comparative evaluation of nutritional and taste profile of Ganoderma tsugae at different fruiting body morphogenesis stages

From the paper

Abstract

Ganoderma tsugae is a significant mushroom with medicinal and dietary properties. However, it has not been used as dishes and fresh-eating food. In order to fully explore this rare mushroom resource, an in-depth investigation was conducted on the dynamic changes in various nutritional and taste indicators of G. tsugae for the first time. This study focused on an analysis of the nutritional components, mineral elements, non-volatile taste compounds, electronic tongue, and texture profile analysis of samples at six different morphogenesis stages (primordia stage, coloration stage, stipe differentiation stage, pileus differentiation stage, spore pre-ejection stage, late stage of spore ejection, respectively). The results indicated that the nutrient and mineral contents in primordia and coloration stage exhibited superior qualities compared to the other treatments. Partial least squares discriminant analysis (PLS-DA) and principal component analysis (PCA) revealed the differences and comprehensive evaluation in taste and nutritional value between different treatments. According to the analysis of the edibility and economic benefit of various samples, it has been determined that the optimal harvest stage for the fresh-eating G. tsugae is coloration stage. This finding serves as a fundamental basis for the development and utilization of fresh culinary lingzhi. It also provides essential data and a comprehensive reference for addressing the issue of raw materials in the production of Ganoderma products.