OYSTER MUSHROOM

The data presented in that among the two hormones, IAA and GA3with different concentrations, the minimum 12 days require for spawn running stage in T5 treatment as spraying of GA3, @ 10ppm concentration, followed by T6 (GA3 15ppm) in case of control in the month of January. On the other hands, the minimum days require for pin head initiation is noted in T5 treatment (GA3-10ppm) which is only 18 days against 27 days in case of T7 treatment, used as control. The harvested in 4 flushes and the data presented in the table 3 showed that the maximum yield was obtained in the first flush, than the second, third and fourth flushes. It is evident from the (Table-3) that maximum amount of total fresh weight of P. florida was obtained from T5 treatment where gibberellic acid is applied at concentration of 10 ppm, representing the values 410, 371, 308 and 235 gm per bag at 1st, 2nd,3rd and 4th harvesting, respectively. The highest amount of phenolic content is found in T6 treatment (GA3 15ppm) ...

Mushrooms are edible fungi that are consumed all around the world. They are commonly used as food and nutrition source even before. They are used as a delicacy food and as a vital source of medicine. There are around 2000 species of mushrooms around the world, however only 25 are edible. Oyster mushrooms (Pleurotus ostreatus) are the most evident mushroom grown in the Cavite. They are the most commonly grown species of mushroom and can be mostly found in tropical climates. They are one of the easiest and fastest mushroom to produce. In the Cavite, it is commonly used as an ingredient in cooking dishes such as pancit , pakbet, soups and such. However, technology nowadays enables it to be used as a main ingredient or as a substitute in making burgers, chicharons, atcharas and etc. It will also be the focus of this study.

Mushrooms are edible fungi that are consumed all around the world. They are commonly used as food and nutrition source even before. They are used as a delicacy food and as a vital source of medicine. There are around 2000 species of mushrooms around the world, however only 25 are edible. Oyster mushrooms (Pleurotus ostreatus) are the most evident mushroom grown in the Cavite. They are the most commonly grown species of mushroom and can be mostly found in tropical climates. Furthermore, they are one of the easiest and fastest mushroom to produce. In the Cavite, it is commonly used as an ingredient in cooking dishes such as pancit , pakbet, soups and such. However, technology nowadays enables it to be used as a main ingredient or as a substitute in making burgers, chicharons, atcharas and etc. It will also be the focus of this study.

Oyster mushroom (Pleurotus ostreatus Jacq.et Fr) is gaining popularity in Swaziland. Agricultural wastes disposal can pose a challenge to communal farmers, however the organic waste can be used productively as substrates for the production of mushrooms. Substrate supplementation with wheat bran (WB) can boost mushroom yields. The objective of this study was to compare the effect of different agricultural wastes used as substrates on growth and yield of mushroom [banana leaves, sugarcane tops, maize stover, and maize stover and cobs (1:1 dry mass/dry mass)], with different levels of wheat bran amendments of. 0%, 10% and 15%. The moist substrates were sterilised, packed in plastic bags, seeded with 2-4% spawn and incubated for 3-3.5 months. The bags were incubated to allow full colonization of the various substrates and then taken to the cropping house. Yield of each mushroom flush, marketable yield, pileus diameter and stipe length was measured and recorded. Banana leaves amended wit...

A review of valorization of oyster mushroom species and waste generated in the mushroom cultivation is presented , with a focus on the cultivation and valorization techniques, conditions, current research status and particularly the hazard mitigation and value-added recovery of the waste mushroom substrate (WMS)-an abundant waste in mushroom cultivation industry. Based on the studies reviewed, the production rate of the present mushroom industry is inadequate to meet market demands. There is a need for the development of new T Nutrient Agriculture mushroom cultivation methods that can guarantee an increase in mushroom productivity and quality (nutri-tional and medicinal properties). This review shows that the cylindrical baglog cultivation method is more advantageous compared with the wood tray cultivation method to improve the mushroom yield and cost efficiency. Approximately 5 kg of potentially hazardous WMS (spreading diseases in mushroom farm) is generated for production of 1 kg...

The proccessed substrates were pre-soaked in water for overnight and then partially pasteurized by immersing them for 2 to 3hr in boiling water. Excess water was drain off to maintain 60-70% moisture content by squeezing with hands and then allowed to cool down for a certain period (1hr). The cooled substrate was then mixed with grain spawn and filled in perforated polythene bags (60 x 45 cm). Spawning was done by ‘layer spawning method ’ @ 100g/500g (dry wt.) of the substrate. After spawning, the mouth of the polythene bag was closed securely using a rubber band. For every treatment, 4 (four) replicates were kept. All the bags were then incubated in a warm dark room for spawn running. The temperature of the mushroom shed was maintained at 25-300C. The bags were cut open when the mycelial run was completed. Watering was done twice a day regularly and relative humidity (RH) was maintained at 80-90%. A total of 3 to 4 flushes were obtained within 45 days. Fresh weights of mushrooms we...

Mushrooms are edible fungi that are consumed all around the world. They are commonly used as food and nutrition source even before. They are used as a delicacy food and as a vital source of medicine. There are around 2000 species of mushrooms around the world, however only 25 are edible. Oyster mushrooms (Pleurotus ostreatus) are the most evident mushroom grown in the Cavite. They are the most commonly grown species of mushroom and can be mostly found in tropical climates. Furthermore, they are one of the easiest and fastest mushroom to produce. In the Cavite, it is commonly used as an ingredient in cooking dishes such as pancit , pakbet, soups and such. However, technology nowadays enables it to be used as a main ingredient or as a substitute in making burgers, chicharons, atcharas and etc. It will also be the focus of this study.

Purpose A study was conducted to assess production of Pleurotus columbinus mushroom fruiting bodies for different formulations of rice or corn straw substrates mixed at different percent portions with the corresponding com-posted straw. Methods These formulations were: (1) raw straw (RS) mixed with 5 % composted straw (CS), (2) RS mixed with 10 % CS, (3) RS mixed with 15 % CS, (4) RS mixed with 25 % CS, (5) RS mixed with 50 % CS, and (6) 100 % RS. Composted straw (CS) was made of moistened chopped RS mixed with chicken manure and soil (4:1:1, v/v). Results Data showed a magnificent impact of the substrate on oyster mushroom fruiting bodies yield and characteristics. There was a significant progressive upgrading in all parameters studied of mushroom growth and crop outcome with increasing the percentage of CS mixed with the RS substrate up to 15 %. Utilizing CS at 25 % significantly downgraded these parameters. No mushroom growth was observed at all when cultivated in medium contained 50 % CS. Instead, molds of different colors grew on that latter substrate mixture. The formulation containing 15 % CS distinctly gave the uppermost fruiting bodies yield, biological efficiency, earliness for pinheads formation, fruiting body cap diameter, thickness and weight and stem diameter, length and weight. Up to 80 % increase in fruiting bodies crop outcome relative to sole RS was detected. Conclusions This study suggests that composted straw substrates hold a great promise for the development of Pleurotus mushroom production industry.

Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.1625.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters a...

Due to differences in temperature and humidity inside the zero energy cool chambers (ZECC) as compare to room condition, Oyster mushroom can be well stored for three days in ZECC.  Results revealed Oyster mushroom  stored in that in ZECC has  minimum physiological weight loss and spoilage loss (13 and 18.4 per cent respectively)  as compare to farmers practice, where it is totally spoiled in three days when stored in polythene bag and dried (29.5% weight loss).

This study is aimed to optimize the processing parameters for the production of a vacuum fried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 3 3 factorial experiment was employed following the Central Composite Design (CCD) with fifteen experimental treatments. The treatments were subjected to proximate analysis, total phenolics content, DPPH assay and sensory evaluation. Contour plots of the results of various analyses were superimposed to identify the optimum process and formulation. Variables considered for optimization were maturity, salt concentration and frying time. Response surface regression analysis revealed that maturity significantly affected the crude protein, crude fiber, total phenolics content (TPC) and radical scavenging activity (RSA) while salt concentration significantly affected the ash, crude fat, crude fiber, TPC, aroma and crispiness of the vacuum fried product. On the other hand, frying time significantly affected the ash content. Interaction between variables also significantly affected ash, crude fat, crude fiber, TPC, RSA, crispiness and taste. Parameters considered in the identification of the optimum region were ash content, crude protein, crude fiber, radical scavenging activity and sensory attributes. Minimum values were set for each parameter as follows: ≥ 3% for ash, ≥ 11% for crude protein, ≥ 10% for crude fiber, and ≥ 6.75 for sensory attributes. Superimposed contour plots showed that the optimum region based on set of criteria is at treatment combination of 3 days fruiting body maturity, 3% salt concentration and 35 mins vacuum frying time. Verification test reveals that the optimum vacuum fried product was highly acceptable than the product found outside the optimum region.

Oyster Mushroom (OM) is among over forty (40) species of mushrooms which belong to the genus Pleurotus ostreatus. Little interest has been shown in the cultivation of Oyster mushrooms Nigeria until recently. The aim of this study was to cultivate Oyster mushrooms on rubber wood sawdust as base substrate, and to evaluate the nutrient composition in the first harvest (15 th day) and final harvest (34 th day). At harvests, phytochemicals including, phenolics, saponins, flavonoids and alkaloids, and antinutrients including, tannates, cyanates, oxalates and phytates were detected in the mushrooms. The proximate nutrient composition gave 44.64±0.61mg/100g of total carbohydrate content and a protein content of 21.71±1.09mg/100g. Fat (4.52±0.15mg/100g) and fibre (11.42±1.05mg/100g) were quantified. These values were not significantly different between the 1 st and 2 nd harvests. The Energy value was 308.08±5.44 Kcal/100g and 316.01±4.75 Kcal/100g for the 1 st and 2 nd harvests respectively. Vitamins detected included, Vitamin A (81.22±3.51 IU); Vitamin C (27.88±0.05mg/100g); Vitamin D (2.92 ± 0.25mg/100g); Vitamin E (24.61 ± 0.60 mg/100g); Pantothenic acid (89.09±5.72mg/100g); Niacin (27.01±3.75mg/100g) and significant (p<0.05) concentrations of Vitamins B1, B2, B6 and Folic acid. Mineral elements detected in the Oyster Mushroom included, Fe (56.44±2.7mg/100g); Zn (3.44±0.95mg/100g); Se (5.0±0.02µg/100g); Mn (1.55±0.42mg/100g); P (922.05±10.12mg/100g); Mg (15.45±1.41mg/100g) and Cu (0.71±0.22mg/100g). The core electrolyte concentrations detected include, Na (13.21±1.22 mg/100g); K (1085.09±24.08 mg/100g); Ca (32.17±3.77 mg/100g) and chloride (17.44±3.25 mg/100g). The nutrient composition of the mushroom confirms the claims that Oyster mushroom may be classified as a functional food, because it provides health benefits to all ages. We conclude that rubber wood saw dust proved an excellent base substrate for growing Oyster Mushroom in commercial scale, and the quality of Oyster mushroom harvested met national regulatory standards, and international quality standards (EU specified limits) especially with respect to heavy metals contamination, and that CRC should commercialize their product outside the borders of Nigeria.

Mushrooms are extraordinarily nutritious products, can be produced from lignocellulosic waste materials; and are extremely rich in protein and crude fiber, have low fat and calories and good vitamins. Besides that it holds multi-functional medicinal properties. Mushroom cultivation is eco-friendly technology. The present study was conducted on oyster mushroom Pleurotus sajor-caju with different substrates viz., wheat straw, paddy straw, soybean straw and maize stalks and leaves. In the study the main goal was to find out the efficacy of different substrate on morphological parameters, yield and biological efficiency. Amongst the different substrates wheat straw was found significantly higher in respect of number (171.03) and weight of sporophores (4.05 g) as well as yield of sporophores (694.38 g/kg straw). The other substrates gave optimum yield such as paddy straw (619.72 g/kg straw). The lowest yield was observed in maize stalk and leaves (425.30 g/kg straw).

This study is aimed to optimize the processing parameters for the production of a vacuum fried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 33 factorial experiment was employed following the Central Composite Design (CCD) with fifteen experimental treatments. The treatments were subjected to proximate analysis, total phenolics content, DPPH assay and sensory evaluation. Contour plots of the results of various analyses were superimposed to identify the optimum process and formulation. Variables considered for optimization were maturity, salt concentration and frying time. Response surface regression analysis revealed that maturity significantly affected the crude protein, crude fiber, total phenolics content (TPC) and radical scavenging activity (RSA) while salt concentration significantly affected the ash, crude fat, crude fiber, TPC, aroma and crispiness of the vacuum fried product. On the other hand, frying time significantly affected the ash content. ...

The experiments were conducted at the Mushroom and Tissue Culture Laboratory, Horticulture Demonstration and Training Center (HDTC), DAE, Keyotkhali, Mymensingh during the period from February to May 2006. Oyster mushroom was cultivated on different substrates viz. paddy straw, sugarcane bagasse and mustard straw using cylindrical block system to find out suitable substrate. Different substrates significantly affected the number of primordia and fruiting bodies, and the amount of fresh weight or yield of Oyster mushroom in cylindrical block system. The highest number of primordia and fruiting bodies, and the amount of fresh weight was obtained with sugarcane bagasse in all flushes whereas, the lowest with mustard straw.

The data presented in that among the two hormones, IAA and GA3with different
concentrations, the minimum 12 days require for spawn running stage in T5 treatment as
spraying of GA3, @ 10ppm concentration, followed by T6 (GA3 15ppm) in case of control
in the month of January. On the other hands, the minimum days require for pin head
initiation is noted in T5 treatment (GA3-10ppm) which is only 18 days against 27 days in
case of T7 treatment, used as control. The harvested in 4 flushes and the data presented in
the table 3 showed that the maximum yield was obtained in the first flush, than the second,
third and fourth flushes. It is evident from the (Table-3) that maximum amount of total
fresh weight of P. florida was obtained from T5 treatment where gibberellic acid is applied
at concentration of 10 ppm, representing the values 410, 371, 308 and 235 gm per bag at
1st, 2nd,3rd and 4th harvesting, respectively. The highest amount of phenolic content is found
in T6 treatment (GA3 15ppm) with the value of 0.45 mg GAE/ml of methanolic extract
which is 7.17% increased over control. The second highest amount of phenolic content is
found in treatment T2, T3 and T5.treatment representing the value o.44 mg GAE/ml in all
the cases showing 4.76 per cent higher than control. Similarly, the data presented in the
table-7 showed that the highest amount of flavenoid content was found in T6 treatment
(GA3 15ppm) representing the value 0.128 mg QE/ml of methanolic extract. Flavenoid
content in T5 treatment (GA3 15ppm) is 0.123 mg QE/ml of methanolic extract which is
second highest among the treatments. Increase in flavenoid content over control in
treatment T6, and T5, is 15.3% and 10.8%, over control. From the table, it is cleared that
the GA3 is more effective than the IAA.

This study is aimed to optimize the processing parameters for the production of a vacuum fried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 3 3 factorial experiment was employed following the Central Composite Design (CCD) with fifteen experimental treatments. The treatments were subjected to proximate analysis, total phenolics content, DPPH assay and sensory evaluation. Contour plots of the results of various analyses were superimposed to identify the optimum process and formulation. Variables considered for optimization were maturity, salt concentration and frying time. Response surface regression analysis revealed that maturity significantly affected the crude protein, crude fiber, total phenolics content (TPC) and radical scavenging activity (RSA) while salt concentration significantly affected the ash, crude fat, crude fiber, TPC, aroma and crispiness of the vacuum fried product. On the other hand, frying time significantly affected the ash content. Interaction between variables also significantly affected ash, crude fat, crude fiber, TPC, RSA, crispiness and taste. Parameters considered in the identification of the optimum region were ash content, crude protein, crude fiber, radical scavenging activity and sensory attributes. Minimum values were set for each parameter as follows: ≥ 3% for ash, ≥ 11% for crude protein, ≥ 10% for crude fiber, and ≥ 6.75 for sensory attributes. Superimposed contour plots showed that the optimum region based on set of criteria is at treatment combination of 3 days fruiting body maturity, 3% salt concentration and 35 mins vacuum frying time. Verification test reveals that the optimum vacuum fried product was highly acceptable than the product found outside the optimum region.

ABSTRACT Cotton wastes can be converted without substrate pasteurization into value-added products, such as gourmet mushrooms, with biological efficacy up to 90% and lignocellulolytic enzymes. Edible and medicinal mushroom Pleurotus ostreatus carboxymethyl cellulase and laccase activities, extracted from both the surface and inside layers of blocks, increased during primordia and fruiting bodies development and declined rapidly after the harvest. In a study of xylanase production, it has been observed that the ...

This study is aimed to optimize the processing parameters for the production of a vacuum fried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 3 3 factorial experiment was employed following the Central Composite Design (CCD) with fifteen experimental treatments. The treatments were subjected to proximate analysis, total phenolics content, DPPH assay and sensory evaluation. Contour plots of the results of various analyses were superimposed to identify the optimum process and formulation. Variables considered for optimization were maturity, salt concentration and frying time. Response surface regression analysis revealed that maturity significantly affected the crude protein, crude fiber, total phenolics content (TPC) and radical scavenging activity (RSA) while salt concentration significantly affected the ash, crude fat, crude fiber, TPC, aroma and crispiness of the vacuum fried product. On the other hand, frying time significantly affected the ash content....