Performance of different species of oyster mushroom pleurotus sp on different substrates of agrowastes in eastern Uttar Pradesh

Abstract

SUMMARY newlineMushroom Cultivation Importance and Pleurotus Species Overview newlineMushroom cultivation is an emerging agricultural trend with substantial global importance, primarily driven by its multiple benefits economic viability, nutritional value, and ecological sustainability. Among the various cultivated mushrooms, Pleurotus species, commonly known as oyster mushrooms, are particularly valuable. These species are relatively easy to grow, making them accessible to small-scale farmers and commercial growers alike. They also possess high adaptability to diverse environmental conditions, contributing to their popularity in both rural and urban agriculture systems. newlineIn Eastern Uttar Pradesh, agricultural by-products are abundant, providing a unique opportunity to enhance mushroom production through efficient use of substrates and supplements. Given these factors, this study focused on evaluating the productivity and nutritional qualities of four Pleurotus species P. sajor-caju, P. djamor, P. florida, and P. cornucopiae. These species were cultivated on three types of substrates: wheat straw, paddy straw, and corn cobs, each supplemented with wheat bran and cow dung. By assessing key parameters such as yield, morphological traits, and protein content, the study aimed to identify optimal cultivation methods for maximizing mushroom quality and yield under local conditions. newlineMorphological Traits newlinePileus Diameter and Fresh Weight: In terms of physical attributes, P. florida showed the largest pileus diameter (9.2 cm) and highest fresh weight per mushroom (26.5 g) on a substrate of paddy straw with wheat bran supplementation. These characteristics suggest that P. florida may be ideal for commercial production due to its larger size, which can increase consumer appeal and marketability. newlineAesthetic Appeal of P. djamor: P. djamor presented a smaller fruiting body size compared to the other species. Although this species unique pinkish color might attract niche markets or gourmet culinary interests, its limited yield and size could