3. Effect of wheat bran and brown sugar on the yield of oyster mushroom (Pleurotus ostreatus)

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Muhammad Sajid, Muhammad Imtiaz, Fazal Jalal, Badshah Islam Muhammad Ali Khan, Syed Hussain, Fazal Said Habib Ullah Khan Adil Hussain


Mushrooms (toadstool) are the macroscopic, spore bearing, fleshy fruiting bodies of fungi usually produced above the surface of the substrate generally used as a food source. Among the different types of mushrooms found throughout the world, generally the name “Mushroom” is only associated with the button shaped mushrooms e.g. Agaricus bisporus. Mushroom has a huge basis of high value protein and other nutrients. Information about the medicinal value of mushrooms can be traced back to the 19th century and today it is considered as a very important food for humans because of its nutritional as well as medicinal value. In the present work, an experiment was performed to evaluate the effect of wheat brawn and brown sugar (Gur) on the yield of Oyster mushroom Pleurotus ostreatus. The data was recorded on days to half spawn running, days to spawn running completion, days to first picking, second picking, and third picking, number of pickings per treatment, and yield per picking. It was observed that high temperatures of more than 37 ℃ had a negative effect on mushroom growth and as a result the spawn running and fruiting body production was significantly delayed. Results showed that average minimum number of days to half spawn running was recorded for the control, while an average minimum number of days to picking was recorded for the wheat bran with brown sugar (gur) solution, and maximum yield was recorded for wheat bran. Therefore, wheat bran is recommended for Pleurotus ostreatus cultivation. It is further recommended to test the effects of other different doses of wheat brawn and brown sugar on Pleurotus ostreatus yield and to test other sources of starch and sugar as supplements in the substrate.

Keywords: Brown sugar; Mushroom; Pleurotus ostreatus; Wheat bran


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