Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Evaluation of Mushroom Varieties. Season: 2015-2016

Limu Akter
Horticulture Research Centre, BARI, Joydebpur, Garizpur-1701, Bangladesh

G. M. A. Halim
Horticulture Research Centre, BARI, Joydebpur, Garizpur-1701, Bangladesh

Abstract/ Executive Summary:

An experiment was conducted at the Olericulure Division, HRC, BARI, Gazipur during the period from November 2015 to February 2016 to study the varietal performance of 5 oyster mushroom varieties. The yield performance of five mushroom varieties (Pleurotus ostreatus, Pleurotus florida, Pleurotus sapidus, Pleurotus highking 51 and Pleurotus sajor-caju (PSC) ) showed significant vitiation. Among the varieties, Pleusotus ostreatus produced maximum effective fruiting body (43.00), biological yield (273.50 g) and marketable yield (264.50 g) followed by Pleurotus highking 51(257.60g) and Pleurotus Florida (240.50g).

Keywords: Vegetables, Mushroom, Oyster mushroom, Olericulure, Horticulture

Location: Olericulture Division, HRC, BARI, Gazipur, Bangladesh

Start Date: 00-00-2015

End Date: 00-00-2016

Program Area: Crop-Soil-Water Management

Commodity: Mushroom

Objectives:

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

Methodology:

The experiment was conducted at Olericulture Division, HRC, BARI, Gazipur from November, 2015 to February, 2016. The study was carried out in CRD with four varieties of Oyster mushroom replicated 4 times. 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 a 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 teaspoon 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. The crop setting was on 12 November, 2015 and completed after 55 days.

Source of Information: Annual Research Report 2015-2016, Horticulture Research Centre, BARI, Joydebpur, Garizpur-1701, Bangladesh

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Results from the studies, it was concluded that among the five varieties of oyster mushroom all the five varieties performed better yield but Pleurotus ostreatus (PO₂) gave highest yield. Further evaluation may be conducted including more varieties of oyster mushroom including straw, milky and button mushroom.

Knowledge Management: Report/Proceedings