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Evaluation of Mushroom Varieties

G MA.Halim

M. Saifullah

M A Goffar

Abstract/ Executive Summary:

An experiment was conducted at the Olericulure Division, HRC, BARI, Gazipur during the period from December 2013 toMarch 2014 to study the varietal performance of 4 oyster mushroom varieties. The yield performance of four mushroom varieties (Pleurotusostreatus, Pleurotusflorida,Pleurotushighking 51 and Pleurotussapidus) showed significant vitiation. Among the varieties, Pleusotusostreatus produced maximum effective fruiting body (44.0), biological yield (261.55 g) and marketable yield (244.51g) followed by Pleurotushighking 51(221.52g) and Pleurotussapidus(223.22g).

Keywords: Mushroom, Fruiting body , Biological yield, Marketable yield

Location: Olericulture Division, HRC, BARI, Gazipur

Start Date: 00-12-2013

End Date: 00-04-2014

Program Area: Crop-Soil-Water Management

Commodity: Mushroom

Objectives:

To evaluate the growth and yield of four Oyster mushroom varieties.

Methodology:

The experiment was conducted at Olericulture Division, HRC, BARI, Gazipur from December, 2013 to April, 2014. The study was carried out in CRD with four varieties of Oyster mushroom replicated 4 times. Mother spawn packets were collected from Savar Mushroom Development Centre. The cotton plug, brown paper and rubber band of the mouth of the complete spawn packets were removed and the mouths of the bags were again wrapped tightly by rubber band. Two ends opposite to each other of the upper position of the PP bags were opened with a blade by removing the PP sheet in “D” shape after which the opened surface of the substrate was scraped lightly with a tea spoon for removing the thin whitish mycelial layer for stimulation for fruiting. Then the spawn packets were soaked in water for 15 minutes. The packets were placed separately side by side on the shelves of culture house. The temperature of the culture house varied from 25⁰ to 30⁰C. The first primordia appeared 3-5 days after stimulating the mycelia. The mushroom matured within 48 hours after appearing primordia and maturity was identified by curl margin of the cap. Mushroom was harvested by twisting to uproot from the base. Collected data were analyzed statistically (Gomez and Gomez, 1983).

Source of Information: Research Report on Horticultural Crops 2013-2014 (Olericulture) HRC, BARI, Gazipur

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The cv. Pleurotusostreatus produced maximum fruiting bodies per packet (53.40) and followed by Pleurotushighking 51 (50.20 g) and Pleurotussapidus (49.00). Pleusotusostreatus also produced maximum number of effective fruiting body per packet (44.00) and minimum 33.00 was obtained from the cv. Pleurotusflorida. The maximum biological yield per packet was 261.55g produced by cv. Pleusotusostreatuswhere as highest marketable yield was 244.51g followed by Pleurotussapidus (223.22g) and minimum was in Pleurotusflorida (187.92g). From the studies, it was concluded that among the four varieties of oyster mushroom performed better yield but Pleurotusostreatus (PO2) gave highest yield. Further evaluation may be recommended including more varieties of oyster mushroom for confirmation of the result.

Knowledge Management: Report/Proceedings