Vol. 10, Issue 1, Part C (2024)

Abstract
Oyster mushrooms (Pleurotus florida) are well-regarded for their rich nutritional profile and bioactive compounds, making them a valuable dietary resource. This study investigates the enzymatic activity in fresh and dehydrated Pleurotus florida, focusing on key enzymes such as protease, cellulase, and laccase. Fresh mushrooms exhibited higher enzymatic activity compared to their dehydrated counterparts, underscoring the impact of dehydration on enzyme functionality. These findings provide insights into the potential use of Pleurotus florida in food processing and biotechnology applications.