Growth of (Pleorotus Ostreatus) Oyster mushroom in different proportions of Agricultural

residue

Researcher(s)

Aira Celine Paguidian

Nikka Ellah Roxas

Vanna Lauren Patosa

Review of related literature

Introduction

Agricultural waste in our community is very rare especially if we don’t segregate our

waste properly. One of the issues in our community are global warming, polluting of our

natural surroundings, causing diseases and many more.The way agricultural wastes are stored

and used has profound effects on human health and the environment.In recent years, the

quantity of waste has been rising rapidly all over the world since 2016 until today. This had

significant effect on humanity, wild life and the environment. There is likely to be a

significant increase in agricultural wastes globally if developing countries continue to

intensify farming systems.Asian countries will witness a large population increase, which

will have important implications for a variety of urban environmental issues, such as solid

waste management. Nowadays, waste management is a major challenge in Asian countries,

as it creates environmental problems (Khajuria, Yamamoto and Morioka, 2008).The world

might be saved from the invasion of waste generation if the people would learn to segregate

and lessen the waste that spread all around the globe.

Agricultural waste was defined as the residues from the growing and processing of raw

agricultural products such as fruits vegetables , meat , poultry , dairy products and crops

(Ugwuishiwu and Nwakaire,,2016).The term agricultural residue is used to describe all the
organic materials which are produced as by-products from harvesting and processing of

agricultural crops (Zafar, 2018).

Agricultural wastes are excess of agricultural production that may not be effectively utilize.

Most waste management approaches are methods of concentration of waste such as source of

separation, biological waste treatment, incinerationor land disposal.Recycling , reprocessing

and utilization of waste in positive manners offers the possibility of returning the excess to

beneficial use as opposed to the traditional methods pf waste disposal and relocation.

(www.ukessay.com) ,In this way it can help us to segregate our waste by recycling the waste

or make used of it.

Oyster mushrooms develop on waste products such as straw, sawdust, wood, trees,

aspens and silver willows. It has numerous medicinal purposes and has widely been used to

cure many ailments including stomach ache, acid reflux and cardiovascular diseases.Oyster

mushrooms also provide a source of selenium, niacin, and riboflavin. Selenium acts as an

antioxidant, providing protection from the effects of cell damage resulting from free radicals.

Recent studies suggest that regular consumption of selenium reduce prostrate cancer risk.

.Harri Daniel (2011)

Mushrooms are one kind of edible fungi belonging to the genusPleurotus under the

class Basidiomycetes(Mueller and Cantner,1990). Cultivation of oyster mushroom

(Pleurotusostreatus) hasincreased tremendously throughout the world because of theirabilities

to grow at a wide range of temperature and utilizing various agro-based residues.

Pleurotusspecies are efficient lignindegraders, which can grow on different agricultural wastes

withbroad adaptability to varied agro-climatic conditions (Jandiak& Goyal 1995).

Agricultural products like coffee, trees and rice crops are directly manufactured in a certain
factory and small business that deals the agriculture. Due to the said problems, most
farmers/citizens tend to burn or reuse and recycle the residues in turning it into pipeline
quality gas, electricity or biodiesel
Materials and Methods
The materials needed in the study are: A Lipid of Spawn, Sawdust, Coffee waste, Rice hull,
Woodchip, Lime, Sugar, Polythelin plastic bag 7 x 14, Moisture meter (three-way meter),
nozzle, fiber, shovel, rubber band, water, scoop, denature alcohol, barrel, sprinkler,
temperature meter, weighing scale, tape measure, tarpaulin, alcohol stove and rope.
Procedures
A. Preparation of Substrates
Prepare 9,360 g of sawdust, 120 g of sugar and lime for all the treatments; 600 g of coffee
waste, rice hull and woodchip respectively for the three treatments. When mixing separate the
coffee waste, rice hull and woodchip.780 g of Sawdust, 10 g of lime and sugar should be
present in all 12 polythelin bags.
After that mix the different proportions of agricultural residues (coffee waste, rice hull and
woodchip) separately by using the shovel. When mixing it should be 12% dry (moisture). To
measure the moisture, use the moisture meter (three-way meter) (dark and light, dry and wet,
alkaline and acidity). After mixing the substrates, put a tarpaulin in which it can cover the
substrates but separate also and then decompose them for a week. After a week, measure
again the moisture, acidity, by the three-way meter. The moisture should be in 60% - 70%
moisture and it should be in alkaline not acidic. If the mushroom is acidic the mushroom will
be rapidly contaminated.
Put the substrates in their designated bags. There will be four treatments, A (Coffee waste), B
(Rice hull), C (Woodchip) and D (Pure sawdust). There will be three polythelin bags for each
treatment. Put the Sawdust x Coffee (Treatment A) waste substrate in their designated bags as
well as the other treatments. After you put all the substrates in their designated bags, compact
them and you tie the plastic and put the nozzle, at the center of the nozzle put the fiber so that
it won’t contaminate the substrate. After that you put a plastic cover, then tie it with a rubber
band to cover it.
B. Steaming Area
Ready the materials for this phase. Put 20 liters of water in the barrel and put all the
treatments inside the barrel. Then boil it for 24 hours. This process is needed in order to kill
the contaminants left in the treatments. After this proceed immediately to the isolation room.
C. Isolation Room
I. Seeding and Chamber
Prepare the materials needed for this phase. Get the first bag to be seeded. Remove all the
blockage from the opening. A scoop is needed to get the spawn from the bottle or another
container. The scoop must be sterilized from alcohol in which the scoop will be heated by a
denature alcohol and then sprayed by the alcohol. And then get a scoop and put it in the
fruiting bag, more like above the substrate. Put all the ones that cover the fruiting bag, make
sure that the covers before should be the same as you put it again. And repeat this process to
all remaining fruiting bags. After that put them in the chamber, organize them according to
their treatments. After 3 weeks the fruiting bags will be ready to hang.
 D. Fruiting Area
Bring all the fruiting bags in the Fruiting Area which is covered by a tarpaulin with 80% dark
moisture, 32 degree Celsius and a 25% darkness. Organize them by their treatments. Make
sure to check on the treatments every day. You should consider their needs in growing like
the temperature etc. Water them everyday with the use of sprinkler, if its summer then 3
times a day while if it’s somewhat cold only once a day. Remember, the duration of the
fruiting bag for the mushrooms to bear is 3-5 months. The interval harvest of the mushrooms
is one week. When the mushroom grows in the fiber, twist the mushroom when you harvest
it. When the substrates looks blackish, it means it starts to expire, and when it expires the
mushroom would not likely to bear and immediately get the fruiting bag that is completely
covered in black to avoid contamination of the mushrooms. The expired substrate, will be
used as a vermiculture.
E. Growth of and Yield
I. Growth of Oyster Mushroom

After you harvest, prepare the measuring materials. Then measure the harvest in every bag in
each treatment. First measure the height of the oyster mushroom by using a measuring tape.
To measure it should be in centimetre, measure each oyster mushroom in every fruiting body
from bottom to the top of the stem. Record your measurement every week. After it measure
the diameter of the cap by also using the tape measure. Record it after the measurement. Note
when you measure, make sure the harvests of each treatments should be separated from one
another.
II. Yield of Oyster Mushroom
After the Growth, then proceed to the Yield. Count the fruiting bodies present in every bag in
each treatment. Record it afterward. Then gather the fruiting bodies (remember the note) and
measure their mass by the use of weighing scale. Record afterwards. The same process will
be done by the next harvest for the next 19 weeks. If the substrate/s in one/more of the
treatments is expired, the start of calculation will proceed. If the other substrate/s in one/more
of the treatments will overdue in their estimated duration, proceed already to the calculation.
The duration of the substrates is 3-5 months. Calculate them by their average per each harvest
of the week for the whole 5 months.