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Evaluation of Different Mushroom Genotypes. Season: 2016-2017

M. D. Hossain
Horticulture Research Centre, BARI, Joydebpur, Garizpur-1701, Bangladesh

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

Abstract/ Executive Summary:

Yield potentialities of five varieties of oyster mushroom were studied at the Olericulture Division, Horticulture Research Center, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur during the months of February-June 2017. The objective of this study was to evaluate the performance of different mushroom varieties and to select suitable ones with good yield and quality. A wide variation was observed in yield and yield attributes in different varieties. Among the varieties, The highest numbers of fruiting body was found in Pleurotus djamor (Pop) followed by Pleurotus florida (Flo) and the lowest number was found in Pleurotus ostreatus var. white snow (Ws). Yield per packet was recorded the highest (290 g) in Pop followed by Pleurotus ostreatus (Po2) (260 g) and the lowest (160 g) in Pleurotus sajor-caju (Psc). The variety Flo produced the largest sized fruiting bodies while Psc produced the smallest ones.

Keywords: Vegetables, Oyster mushroom, Mushroom genotype, Mushroom

Location: Olericulture Division, Horticulture Research Center, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur, Bangladesh

Start Date: 00-00-2016

End Date: 00-00-2017

Program Area: Variety and Species

Commodity:

Objectives:

To evaluate the yield potentiality of five varieties of oyster mushroom.

Methodology:

The experiment was conducted at the Olericulture Division, Horticulture Research Center, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur during the months of February–June 2017. Mother spawn packets of five oyster mushroom varieties (Pleurotus sp.) used in the experiment namely Pleurotus ostreatus (Po2), Pleurotus florida (Flo), Pleurotus ostreatus var. white snow (Ws), Pleurotus djamor (Pop) and Pleurotus sajor-caju (Psc) were collected from NAMDEC, Sobhanbag, Savar, Dhaka. After grew, the mycelia were transferred into spawn packets of rice straw (500 g size) which were prepared by hot water treatment followed by Shilly et. al. (2010). After completion of mycelium running, spawn packets were cut by “D” shaped and transferred to the culture house for fruiting body initiation. Room temperature was 25 to 30⁰ C and relative humidity was 85-90%. Water was sprayed 4-5 times per day to maintain the temperature and relative humidity. The yield was obtained from third flush in the harvest period. The experiment was laid out following completely randomized design with ten replications. Data on days to harvest, No of harvest, number of fruiting body, yield per packet, length and breadth of fruiting body were recorded and analyzed following standard methods using XLSTAT-2015 statistical software.

Source of Information: Annual Research Report 2016-2017, Horticulture Research Centre, BARI, Joydebpur, Garizpur-1701, Bangladesh

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Variability’s in yield and different yield attributes were found among different varieties of oyster mushroom. The study may be repeated with more numbers of varieties for further confirmation.

Knowledge Management: Report/Proceedings