Effects of Different Lighting Conditions on Growth, Yield and Nutrient Content of White Oyster Mushroom in Vertical Farm

##plugins.themes.bootstrap3.article.main##

  •   Muhammad Rashed Al Mamun

  •   Ishita Deb

  •   Tahsina Hridoy

  •   Md. Janibul Alam Soeb

  •   Shamima Shammi

Abstract

The world population is continuously growing at a rapid rate, so a great challenge for this time is to ensure the security of food and nutrition for this increased population seeking for new crop as a source of food and nutrition. In such state mushrooms, a great source of protein, can be a favor that can be cultivated by landless people using agricultural waste material. The research work was about to analyze the effect of three lighting conditions namely dark condition (C1), medium lighting condition (C2), and sunlight (C3) on growth, yield, and nutrient content of pleurotus ostreatus (white oyster mushroom). Vertical farming technology was applied in mushroom production in order to minimize the land use. Three vertical structures each of three layers were used. This study also encompassed the effects of different layers (bottom later L1, middle layer L2, top layer L3) on the growth and yield of mushroom. The findings of this investigation revealed that there were significant differences in growth and yield at different conditions and structural layers. The highest average growth and yield (stalk height 3.87 cm, cap size 11.89 cm, stipe size 2.65 cm, crops per bag 15.78, fresh weight 60.03 g, and dry weight 17.03 g) was observed in dark condition (C1). On the other hand, lowest growth, and yield (stalk height 1.59 cm, cap size 3.67 cm, stipe size 1.51 cm, crops per bag 4.22, fresh weight 18.38 g, and dry weight 4.47 g) was found in sunlight (C3). Oyster mushroom cultivated in dark condition C1 also have high nutrient content. The study suggested that maintaining the absolute darkness is capable of producing high-quality white oyster mushroom.


Keywords: Growth, Lighting condition, Nutrient content, Oyster mushroom

References

Chang ST, Miles PG. Mushroom biology — a new discipline. Mycologist. 1992 May 1;6(2):64-5.

Manzi P, Aguzzi A, Pizzoferrato L. Nutritional value of mushrooms widely consumed in Italy. Food chemistry. 2001 May 1;73(3):321-5.

Pathania S, Sharma N, Gupta D. A study on cultivation and yield performance of oyster mushroom (Pleurotus ostreatus) on wheat straw mixed with horticultural waste (apple pomace) in different ratio and their nutritional evaluation. International Journal of Current Microbiology and Applied Sciences. 2017;6(8):2940-53.

Chitra K, Venkatesh R, Dhanalakshmi K, Sharavanan PT, Bali Sasikumar C, Karthikeyani Vijayakumari K. Production and economic analysis of oyster mushroom (Pleurotus florida). International Journal of Current Microbiology and Applied Sciences. 2018;7(9):379-83.

Randive SD. Cultivation and study of growth of oyster mushroom on different agricultural waste substrate and its nutrient analysis. Advances in Applied Science Research. 2012;3(4):1938-49.

Chang ST, Miles PG. Mushrooms: cultivation, nutritional value, medicinal effect, and environmental impact. CRC press; 2004 Mar 29.

Croan SC. Conversion of conifer wastes into edible and medicinal mushrooms. Forest products journal. Feb. 2004; 54(2); 68-76.

Pandey RK, Ghosh SK. A hand book on mushroom cultivation. Emkay Publications; 1996.

Bano Z, Rajarathnam S, Nagaraja N. Some important studies on Pleurotus mushroom technology. Indian Mush. Sci. 1987;12(2):67-71.

Alam N, Amin R, Khan A, Ara I, Shim MJ, Lee MW, Lee TS. Nutritional analysis of cultivated mushrooms in Bangladesh – Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus florida and Calocybe indica. Mycobiology. 2008 Dec 1;36(4):228-32.

##plugins.themes.bootstrap3.article.details##

How to Cite
Al Mamun, M. R., Deb, I., Hridoy, T., Soeb, M. J. A., & Shammi, S. (2021). Effects of Different Lighting Conditions on Growth, Yield and Nutrient Content of White Oyster Mushroom in Vertical Farm. European Journal of Agriculture and Food Sciences, 3(6), 61–67. https://doi.org/10.24018/ejfood.2021.3.6.418