## 3 Results and Discussion
### Colour Characteristics, pH, and Mould and Yeast Count in Edible Mushrooms
[28] reported the  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Colour Coordinates, NBS**} & \multicolumn{3}{c}{**Mould and Yeast Count,**} \\  & & & & **log10 CFU/g** \\ \cline{2-6}
**Edible Mushroom Samples** & **L*** & **a*** & **b*** & **BE-Fresh** & **3.63 \(\pm\) 0.28 A** \\  & & & & **Ca-Fresh** & **2.98 \(\pm\) 0.31 A** \\  & & & & **Ro-Fresh** & **3.13 \(\pm\) 0.24 A** \\ \hline \multicolumn{6}{c}{**Thermal Treated Non-Fermented**} \\ \hline BE-thermal & 29.19 \(\pm\) 0.22 A,A & 5.17 \(\pm\) 0.21 B,C & 5.21 \(\pm\) 0.10 B,B & 5.92 \(\pm\) 0.26 A,F & 3.02 \(\pm\) 0.21 A,C \\ Ca-thermal & 43.25 \(\pm\) 0.14 A,F & 7.19 \(\pm\) 0.11 A,E & 21.76 \(\pm\) 0.19 A,D & 7.11 \(\pm\) 0.17 A,G & 2.55 \(\pm\) 0.24 A,C,B \\ Ro-thermal & 42.30 \(\pm\) 0.19 A,E & 5.71 \(\pm\) 0.09 A,D & 20.99 \(\pm\) 0.18 A,C & 5.72 \(\pm\) 0.15 A,E,F & 2.42 \(\pm\) 0.18 B,C,B \\ \hline \multicolumn{6}{c}{**Ultransoicated non-fermented**} \\ \hline BE-ultrasound & 29.76 \(\pm\) 0.21 B,B & 4.45 \(\pm\) 0.11 A,B & 4.75 \(\pm\) 0.05 A,A & 5.90 \(\pm\) 0.04 A,F & 3.01 \(\pm\) 0.15 A,C \\ Ca-ultrasound & 43.10 \(\pm\) 0.19 A,F & 15.61 \(\pm\) 0.27 B,H & 31.34 \(\pm\) 0.13 B,H & 7.15 \(\pm\) 0.08 A,G & 2.83 \(\pm\) 0.26 A,C \\ Ro-ultrasound & 51.23 \(\pm\) 0.24 B,H & 9.62 \(\pm\) 0.10 B,F & 29.70 \(\pm\) 0.21 B,G & 5.71 \(\pm\) 0.04 A,E & 2.04 \(\pm\) 0.19 A,B \\ \hline \multicolumn{6}{c}{**Thermal treated and fermented with _L. uarum_ LUHS245 strain**} \\ \hline BE-thermal\({}_{\text{LUHS245}}\) & 32.14 \(\pm\) 0.23 A,C & 5.19 \(\pm\) 0.14 A,C & 5.05 \(\pm\) 0.09 A,B & 3.97 \(\pm\) 0.04 A,C & 2.46 \(\pm\) 0.22 A,C,B \\ Ca-thermal\({}_{\text{LUHS245}}\) & 51.98 \(\pm\) 0.27 B,I & 14.66 \(\pm\) 0.11 A,G & 38.07 \(\pm\) 0.21 A,I & 4.09 \(\pm\) 0.03 A,D & 2.13 \(\pm\) 0.20 A,B \\ Ro-thermal\({}_{\text{LUHS245}}\) & 56.59 \(\pm\) 0.18 A & 4.27 \(\pm\) 0.08 A,A & 23.67 \(\pm\) 0.07 A,E & 3.41 \(\pm\) 0.05 A,B & 1.97 \(\pm\) 0.17 A,B \\ \hline \multicolumn{6}{c}{**Ultransoicated and fermented with _L. uarum_ LUHS245 strain**} \\ \hline BE-ultrasound-LUHS245 & 33.18 \(\pm\) 0.22 B,D & 5.29 \(\pm\) 0.08 A,C & 5.10 \(\pm\) 0.04 A,B & 3.96 \(\pm\) 0.05 A,C,D & 2.17 \(\pm\) 0.21 A,B \\ Ca-ultrasound-LUHS245 & 50.07 \(\pm\) 0.15 A,G & 16.52 \(\pm\) 0.11 B,I & 39.82 \(\pm\) 0.18 B,J & 4.11 \(\pm\) 0.06 A,D & 2.21 \(\pm\) 0.23 A,B \\ Ro-ultrasound-LUHS245 & 60.98 \(\pm\) 0.18 B,K & 4.46 \(\pm\) 0.06 B,B & 26.95 \(\pm\) 0.21 B,F & 3.55 \(\pm\) 0.04 B,A & 2.12 \(\pm\) 0.13 A,B \\ \hline \multicolumn{6}{c}{**BE–_Bolotus exhibits_; Ca–_Cantantantellus chirrus_; Ro–_Rozites capenta_; thermal—thermal treated by boiling 30 min; ultrasound—ultrasoicated for 30 min; LUHS245—fermented with _L. uarum_ LUHS245 strain. L* lightness; a* redness for –a* greenness; b* yellowish or -b* blueness; NBS—National Bureau of Standards units. Data are represented as means (n = 3, replicates of analysis) \(\pm\) SD,a* for the same analytical parameters, between thermal treated and ultrasonicated (non-fermented and fermented groups were compared separately), and same species edible mushroom groups; means with different letters are significantly different (\(p\leq 0.05\)). A–decrease in the L* value and the increase in the values of a* and b* of oyster mushrooms fermented for 18 days. In the field of food technology, ultrasound is used for preservation, processing, and extraction. It induces physical and chemical changes in food matrices and could diminish damage or prolong the storage time of foods [29]. However, the influence of ultrasonication on food quality is related to the treatment conditions. The discolouration of white mushrooms could slow down after ultrasound treatment because of the reduction of peroxidase, polyphenol oxidase, and other enzyme activities involved in respiratory pathways [30]. This could explain the higher coordinates of lightness in ultrasonicated and ultrasonicated fermented _B. edulis_ and _R. caperata_ found in this study.