The Effect of Harvest Age On The Physical and Chemical Properties of White Oyster Mushrooms (Pleurotus ostreatus) (original) (raw)
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Background: The main planting medium in mushroom cultivation is sawdust. Wood sawdust is easy to obtain and relatively inexpensive. The mixture of media greatly affects the growth of white oyster mushrooms. White oyster mushrooms can grow on a variety of agricultural waste. Utilization of waste wood sawdust, rice husks, corn cobs and bagasse can help oyster mushroom farmers to farm white oyster mushrooms to make it more economical in production costs. Materials and Methods: This study aims to determine the effect of media and temperature variations and their interaction on growth and protein content of white oyster mushrooms. The design used was Factorial RAL (RALF) with two factors being tested, namely the media factor (Factor-A) and the temperature factor (Factor-B). Data analysis using ANOVA. Results: The results showed that variations in media and temperature could increase the growth of white oyster mushrooms. Conclusion: The conclusion of the study showed that there was a significant effect on the growth of white oyster mushrooms, and there was an interaction between the two.
International Journal of Agriculture Sciences, 2022
Oyster mushrooms are considered an important health food all over the world. There are various varieties of mushrooms cultivated by the growers. The main objective of this study is to identify the high-yielding variety of oyster mushrooms. In this experiment, the spawn of various varieties of oyster mushrooms was inoculated in paddy straw and kept in a mushroom cultivation shed. The investigation shows that the highest yield (974.05 g) was recorded in Pleurotus florida with a biological efficiency of 97.40%, followed by Pleurotus sajar-caju with an 825.28 g yield and a biological efficiency of 82.53%. Pleurotus djamor recorded a low yield (552.30 g) with 55.23% biological efficiency.
The present study investigates the comparison between three different strains of oyster mushroom Pleurotus ostreatus (oyster (local), WC-537, WC-522) regarding to their yield and nutritional aspects. Four different kinds of substrates (corncob, wheat straw, rice straw, and sugarcane bagasse) were used for the growth of oyster. Oyster strain on corncob was found to be the fast mycelial run in comparison with WC-537 and WC-522. WC-522 on sugarcane bagasse showed the slowest mycellial run. Highest number of flushes was produced by oyster strain on each substrate. Number of days for period between flushes for oyster and WC-537 was about equal on corn cob, wheat straw and rice straw i.e. 4-6 days. Number of days taken for maturation of fruiting bodies of oyster and WC-537 was almost equal 6-7 days. In terms of nutritional aspects all strains have almost the same amount of moisture, fat, ash, fiber and protein with small variation. All the strains have protein content of about 20% by weight.
Growth and Nutritional Indices of Oyster Mushroom (Pleurotus ostreatus) on Different Substrates
Current Trends in Biotechnology and Pharmacy, 2021
Lignocellulosic wastes such as agricultural wastes, forestry residues, grasses and woody materials represent huge amount of unutilized renewable resources and are generated every year throughout the world through agricultural practice, paper-pulp industries, timber industries and many agro-industries. The largest reservoir of fermentable carbohydrates is mostly wasted in the form of pre-harvest and post-harvest agricultural losses and wastes of food processing industries causing environmental pollution. Mushrooms are rich in protein, edible fiber and minerals but lipid content is low. Cultivation of mushrooms is a prime factor for the conversion of this low value inedible wastes into a higher value commodity which can serve as food material for humans and as a source of commercially important metabolites. Oyster mushroom is commercially important and is best known for its taste, flavour, high nutritional values and some medicinal properties. In the present study, Oyster mushrooms (P. ostreatus) were grown on different substrates viz., Paddy straw, banana leaves and coconut coir. Growth and yield studies were undertaken and harvested mushrooms were also studied for their nutritional indices. Biological efficiency of the substrate was also determined. It was observed that all the three substrates were efficient as substrate for mushroom cultivation. Results of the present study also indicated that the studied mushrooms have good nutritive value for human although the nutritional content varied with each substrate.
Factors Affecting Sensory Attributes of Oyster Mushrooms
Journal of Food Quality, 1998
Oyster mushrooms, Pleurotus sajor-caju, were grown on chopped corn stover substrate with increasing amounts of cracked corn supplementation and were harvested at immature and mature stages of growth. Descriptive terms for mushroom color, texture, and flavor were generated and used to determine the impact of cracked corn supplementation on the sensory attributes of fresh and stored (5C for 48h) immature mushrooms and offresh mature oyster mushrooms. Results indicated that supplementation with cracked corn signijicantly (P < 0.05) affected the texture attributes, i.e., tough, rubbery, and fibrous of the oyster mushroom. When factor analysis (FA) was applied to the descriptor data, three factors were identijied in the immature fresh and immature stored oyster mushrooms data which explained 86 and 82 %, respectively, of the variation. FA of data from the mature oyster mushrooms identijied 3 factors which explained 89% of the data variation.
Substrate type is one of the major factors affecting the yield and quality of oyster mushroom (Pleurotus ostreatus). Six substrates: wheat straw, cotton waste, maize stover, Jatropha cake, corncobs and wood shavings were used in an experiment to evaluate their productivity and effects on mushroom quality of Pleurotus ostreatus at Midlands State University, Gweru, Zimbabwe. The principal objective of the study was to come up with the best substrate(s) with highest productivity and mushroom quality recommendable for use by oyster mushroom growers. The experiment was laid in a randomised complete block design (RCBD), with each treatment replicated 4 times. The bags containing the pasteurised substrates were spawned at a rate of 8% per 1000g of dry substrate. Harvesting was done by hand and the harvest from each bag was weighed separately on each day of harvesting. Only first 3 harvests (flushes) were considered, as they are the most productive ones. Substrate productivity was evaluated by determining mean number of mushrooms (MNM), mean mushroom weight (MMW) and biological efficiency (BE) while mushroom quality was evaluated on the basis of 4 mushroom cap size groups (>7cm, 5-7cm, 3-5cm and <3cm) and a deformed group. There were significant differences in MMW (p<0.001), MNM (p=0.022) and BE (p<0.001) among the substrates, with cotton waste generally having the highest productivity. In mushroom quality, significant differences (p=0.02, p=0.011 and p=0.013) among the treatments were found in the >7cm, 5-7cm and 3-5cm cap size groups respectively. There were, however, no significant differences (p=0.222 and p=0.107) in the <3cm size group and the deformed group respectively. Wheat straw and cotton waste were more productive and produced high quality mushrooms hence they can be opted for by farmers for oyster mushroom cultivation while Jatropha cake and wood shavings should not be used as they have low productivity and poor mushroom quality.
International Journal of Fauna and Biological Studies, 2021
Oyster mushroom were cultivated in controlled environment using different agricultural and forest waste. Experiment were conducted using six treatments viz. S1 (Red gram straw) S2 (Wheat Straw) S3 (Fallen leaf of Gum arabic tree + Custard apple+ Teak), S4 (Rice bran) S5, (Soybean straw) and S6, (Fallen leaf of Palash + Teak). The average yield of Mushroom produced on each bed was noted. It is observed that the dry weight of mushroom cultivated on substrate S6 (Fallen leaf of Palash + Teak) was found more followed by mushroom cultivated on treatment S1 (Red gram straw) (76gm) than the rest of the treatments. Biochemical study revealed that moisture percent was found highest in mushroom cultivated on paddy straw (35.83%) whereas lowest moisture percent was noted in mushroom grown on (S6) fallen leaf of Palash and Teak (31.68%). The crude fiber percent was found highest (18.63%) in mushroom grown on treatment S2 (Wheat straw) and was noted low (8.76%) in treatment S1 (Red gram straw) m...
Acta Scientiarum Polonorum Technologia Alimentaria
Background. Pleurotus sajor-caju has nutritional and medicinal values but it cannot be stored for more than 24 hours at room temperature because of its high water content. In addition, using the Modified Atmosphere in Packaging (MAP) method to store fresh mushrooms is an effective way to extend their shelf life. Materials and methods. The protein, total sugar and lipid contents were determined for fresh oyster mushrooms packed in paper (P), high-density polyethylene (HDPE) and polyethylene terephthalate (PET) at 3-5°C and 28-30°C (with 60-62% and 76-78% of air humidy, respectively) during storage. The kinetics of chemical degradation were explored, and the best model was selected based on the highest R 2 value and the lowest RMSE value. Results. The loss of protein, total sugar and total lipid contents were lowest in the samples packed in HDPE packaging. Changes in the kinetics of protein and total sugar in different packaging and temperatures during storage followed the first-order model, while changes in total lipid followed the zero-order model. The halflife (t 1/2) values of the samples at 3-5°C were 4-5 times higher than at 28-30°C. Conclusion. The use of HDPE packaging was effective in maintaining the composition of Pleurotus sajor-caju at 28-30°C for 2-3 days and 13-15 days at 3-5°C.
Effect of Substrates on Growth and Nutritional Composition of Oyster Mushroom (Pleurotus ostreatus)
Applied Cell Biology
Mushrooms have been utilized as food and supplements since the dawn of mankind. They're becoming more well recognized as one of the most important food components because to their important functions in human health, nutrition, and disease. If waste isn't managed, it can cause environmental concerns, but it can be beneficial if it's used as a growing media supplement for oyster mushroom production. The goal of this research is to look into and evaluate the impact of sawdust, rice straw, and paper, as well as their mixtures, on the yield and nutritional composition of Pleurotus ostreatus mushrooms.The results revealed that different substrates formulas gave a significant difference in total colonization period, characteristics of fruiting bodies, yield, biological efficiency (BE), nutritional composition of Pleurotus ostreatus (os) mushroom. The highest length and diameter of stock, highest diameter and thickness of pileus was observed in the treartment SD+RS+PAPER(3.32,1...
Journal of entomology and zoology studies, 2016
Present study was conducted in the laboratory as well as in mushroom house to determine the effect of different agricultural wastes (wheat straw, rice straw, sugarcane bagasse, maize straw and sorghum straw) on growth, production and quality of oyster mushroom (Pleurotus florida). The culture was maintained on Malt Extract Agar medium. Spawn was prepared on wheat grains. Spawn running took less time i.e. 20 days on wheat straw as compared to other substrates. The appearance of pinhead and their maturity also took less time i.e. 29 days and 30 days, respectively on wheat straw. Maximum yield i.e. 1360 gram was recorded on wheat straw. The first flush gave the maximum yield in all treatments and there was a progressive decrease in the yield of successive flushes. The maximum biological efficiency of 136% was observed in case of wheat straw. The maximum moisture (93.44%) and ash (1.006%) were recorded in oyster mushroom obtained from sorghum straw. Percent protein content (8.75 gram), ...