My m sc final seminar

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العظيم الله صدقزدني رب وقل

علما

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MOHAMED HAMED MOHAMED EL-HADY ARISHAB.Sc. Agriculture (Hort.) Zagazig University 2006

البيئة المثلي إلنتاج عيش الغراب المحاري

OPTIMUM MEDIUM FOR OYSTER MUSHROOM PRODUCTION

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PROF. DR. MAHMOUD ABD EL-AZIZ IBRAHIM KHALILEmeritus Professor of Vegetables, Hort. Dept., Fac. Agric., Zagazig University

PROF. DR. EL METWALLY ABD EL SAMIE EL-GHAMRINYEmeritus Professor of Vegetables, Hort. Dept., Fac. Agric., Zagazig University

PROF. DR. ABDALLAH BARDISI AHMED ISMAIELProfessor of Vegetables, Hort. Dept., Fac. Agric., Zagazig University

Under supervision

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Examination committee PROF. DR. TAHA MOHAMED EL-SAYED EL GAZZAREmeritus Professor of Vegetables, Hort. Dept., Fac. Agric. Mansoura University

PROF. DR. DAWLAT ANWER ABD EL-KADEREmeritus Professor of Plant Pathology ,Agric Botany and plant pathology dept. Fac. Agric.,

Zagazig University

PROF. DR. MAHMOUD ABD EL-AZIZ IBRAHIM KHALILEmeritus Professor of Vegetables, Hort. Dept., Fac. Agric., Zagazig University

PROF. DR. EL METWALLY ABD EL SAMIE EL-GHAMRINYEmeritus Professor of Vegetables, Hort. Dept., Fac. Agric., Zagazig University

5

MushroomsIs one of the higher fungi that contains high

protein content. There are at least 12,000 species of fungi that can be considered mushrooms, with at least 2000 edible species . About 120 mushroom species have been cultivated commercially (DÜndar and Yildiz, 2009) and of these around 4 species were cultivated in Egypt.

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Pleurotus ostreatusOyster mushroom

Lentinus edodesShittaki mushroom

Volvariella volvaceaStraw mushroomAgaricus bisporus

Button mushroom

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Mushroom Classification

K i n g d o m : FungiP hy l u m : BasidiomycotaC l a s s : BasidiomycetesS u b c l a s s : HolobasidiomycetidaeO r d e r : PolyporalesFa m i l y : PolyporaceaeO r d e r :Polyporales O r d e r : Agricales O r d e r : AgricalesFa m i l y : Polyporaceae Fa m i l y : Agaricaceae Fa m i l y : PleutaceaeG e n u s : Pleurotus G e n u s : Agaricus G e n u s : Volvariella

Webster and Weber (2007)

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Large quantities of agricultural residues i.e., rice straw, sugarcane bagasse and other substrates are produced in Egypt. Alternative methods of utilization these agricultural residues are needed to mitigate the environmental pollution problems associated burning and soil incorporation.

Cultivation of saprophytic edible mushroom may be the only currently economical biotechnology for lignocelluloses organic waste recycling that combines the production of protein rich food with the reduction of environmental pollution.

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Objective• This study aimed to obtained the optimum medium for

oyster mushroom production that improving the quantity and quality of it.

• This study achieved this goal by:– Using different agriculture wastes as a growth media for

oyster mushroom i.e., rice straw, clover hay, sugarcane bagasse.

– Improving the productivity by using supplements to mushroom growth media i.e., active dry yeast, soybean powder

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MATERIAL AND METHODS

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This work was carried out in Mushroom Research Laboratory (MRL), Faculty of Agriculture, Zagazig University during the period between 2008 and 2009 seasons.It was divided into two experiments as follows:First experiment: Effect of some organic substrates

and their mixtures on oyster mushroom production

Second experiment: Effect of supplements types, rates, and their interaction on oyster mushroom production

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Used strain in both experiments

Oyster mushroom (Pleurotus florida) strain 238

15

First experimentEFFECT OF SOME ORGANIC SUBSTRATES AND THEIR MIXTURES ON OYSTER MUSHROOM PRODUCTION

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• Rice straw (R.S.)• Sugarcane bagasse (S.B.)• Clover hay (C.H.)• Rice straw + Clover hay(1:1, W/W)

• Rice straw + Sugarcane bagasse (1:1, W/W)

• Sugarcane bagasse + Clover hay(1:1, W/W)

• Rice straw + Clover hay(3:1, W/W)



• Rice straw + Clover hay(1:3, W/W)



This experiment includes twelve treatments as follows:

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These treatments were arranged in a randomized complete block design system with three replicates, and each replicate consisted of two polyethylene bags (40x60 cm).Preparation of organic substrates

All organic substrates (clover hay, sugarcane bagasse, and rice straw) were chopped into pieces and one kg of each dry substrate were packed in perforated bags and soaked for 3, 6, and 12 hours, respectively and left to drain the excess water.

The substrates and their mixtures were pasteurized in life steam system at 80 – 90O C for 6 hours. These pasteurized mixtures were left to reach to room temperature (Zadrazil, 1978).

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Second Experiment

EFFECT OF SUPPLEMENTS TYPES, RATES, AND THEIR INTERACTION ON OYSTER MUSHROOM PRODUCTION

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This experiment included twelve treatments which were the interactions between

Three active dry yeast rates(main plot)

Four soybean powder rates (Sub plot)

0%

2.5%

5%

7.5%

0%0.5% 1%

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• Active dry yeast (%) 0.0 %• Active dry yeast (%) 0.0 %• Active dry yeast (%) 0.0 %•Active dry yeast (%) 0.0 %

•Active dry yeast (%) 0.5 %•Active dry yeast (%) 0.5 %•Active dry yeast (%) 0.5 %•Active dry yeast (%) 0.5 %

•Active dry yeast (%) 1 %•Active dry yeast (%) 1 %•Active dry yeast (%) 1 %•Active dry yeast (%) 1 %

• Soybean powder (%)0.0 %• Soybean powder (%)2.5 %• Soybean powder (%)5 %•Soybean powder (%)7.5 %

• Soybean powder (%)0 %• Soybean powder (%)2.5 %• Soybean powder (%)5 %•Soybean powder (%)7.5 %

• Soybean powder (%)0 %• Soybean powder (%)2.5 %• Soybean powder (%)5 %•Soybean powder (%)7.5 %

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These treatments were arranged in split plot design system with three replicates, and each replicate consisted of two polyethylene bags (40 x 60 cm). Preparation of rice straw

Rice straw was chopped into particles (4-5cm) and soaked in tap water for 12 hours, then left to drain the excess water, after that it pasteurized in life steam system at 80 – 90O C for 6 hours. These pasteurized mixtures were left to reach to room temperature (Zadrazil, 1978).Addition of active dry yeast

Active dry yeast was added as a suspension prepared using sterilized tap water with sugar at a rate of 100 ml per bag just before spawning.Addition of soybean

Soybean meal was added to the content of each bag at the previously mentioned levels (W/W) and mixed with rice straw just before spawning.

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Data Recorded• Yield and its components

• Growth characters

• Chemical analysis of fruit bodies

• Chemical analysis of used substrates at the start of experiment

• Chemical analysis of used substrates after the end of experiment

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•Yield and its componentsTotal fresh yield of mushroom /bag.Average of fruit body weight.Average of cluster weight.Number of clusters / bag.Number of fruit bodies /cluster.

Early yield / bagEarly yield / total yield ratio.Total dry yield of mushroom/ bag.

Biological efficiencyBioconversion ratioNumber of days from spawning to first flush.

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•Growth charactersCap weight (g).Cap diameter (cm).Stipe weight (g).Stipe diameter (cm).Stipe length (cm).

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•Chemical analysis of fruit bodies

Total dry matter yield/bag

Dry matter percentage (D.M. %)

Nitrogen)%( Phosphorus)%(Potassium)%(

Crude Protein(%)

Crude protein yield/bag

Total carbohydrates (%)

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• Chemical analysis of used substrates at the start of experimentCarbon(%) ( in the first experiment only)

Nitrogen)%( C/N ratio

Cellulose(%) ( in the first experiment only)

Crude protein)%(Phosphorus)%(Potassium)%(

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• Chemical analysis of used substrates after the end of experiment

Nitrogen)%(

Phosphorus (%)

Potassium (%)

Crude protein (%)

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Results and discussion

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First experimentEFFECT OF SOME ORGANIC SUBSTRATES AND THEIR MIXTURES ON OYSTER MUSHROOM PRODUCTION

R.S., Rice straw ; C.H., Clover hay; S.B., sugarcane bagasse

39

First season second season9.00

11.00

13.00

15.00

17.00

19.00

21.00

23.00

25.00

b bcd

eede

cd

a a

a ab

bcbcdbc cd

bcdedebcd

bcd

bcde

bc

bcd

bc

de

cd

R.S.C.H.S.B.R.S.+C.H.(1 : 1 )R.S.+S.B.(1 : 1 )C.H.+S.B.(1 : 1 )R.S.+C.H.(3: 1 )R.S.+S.B.(3: 1 )C.H.+S.B.(3: 1 )R.S.+C.H.(1 : 3)R.S.+S.B.(1 : 3)C.H.+S.B.(1 : 3)

Treatments

Aver

age

of fr

uit b

ody

wei

ght (

gm)

Fig : Effect of some organic substrates and their mixtures on average of fruit body weight

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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R.S.+C.H.(1:1)R.S.+S.B.(1:1)

C.H. alone

40

First season second season0

5

10

15

20

25

aba

g g

cdebcde

cd cdec

bc

def

bcd

a

a

b

b

efgfg

fgefdefg

dedef de


Treatments

Num

ber o

f fru

it bo

dies

/clu

ster

Fig : Effect of some organic substrates and their mixtures on number of fruit bodies per cluster

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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R.S.R.S.+C.H.(3: 1 )R.S.+S.B.(3: 1 )C.H.

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1.00

2.00

3.00

4.00

5.00

6.00a

ab

d

d

ab

abb

b

ab

ab

ab ab

ab

a

ab

a

cccd

c

abab

ab ab

R.S.

C.H.

S.B.

R.S.+C.H.(1 : 1 )

R.S.+S.B.(1 : 1 )

C.H.+S.B.(1 : 1 )

R.S.+C.H.(3: 1 )

R.S.+S.B.(3: 1 )

C.H.+S.B.(3: 1 )

R.S.+C.H.(1 : 3)

R.S.+S.B.(1 : 3)

C.H.+S.B.(1 : 3)Treatments

Num

ber o

f clu

ster

s/ b

ag

Fig : Effect of some organic substrates and their mixtures on number of clusters/ bag of oyster mushroom

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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R.S.R.S.+C.H.(3: 1 )R.S.+S.B.(3: 1 )C.H.

42


50

100

150

200

250

a

a

e

f

dde

a aba

b

bc

a ab

a

ab

bcd

ef

cd d

bc cbcd

c


Treatments

Aver

age

of cl

uste

r wei

ght (

gm)

Fig : Effect of some organic substrates and their mixtures on average of cluster weight

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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101112

R.S.R.S.+C.H.(1 : 1 )R.S.+S.B.(1 : 1 )R.S.+C.H.(3: 1 )R.S.+S.B.(3: 1 )C.H.

43

\

First season second season

0

5

10

15

20

25

30

35

cd

cdf cde

a

a

de

bc

ab

a

ef

e

def

cde

ab

ab

def

cde

def

de

bc

bc

de

de

R.S.

C.H.

S.B.

R.S.+C.H.(1 : 1 )

R.S.+S.B.(1 : 1 )

C.H.+S.B.(1 : 1 )

R.S.+C.H.(3: 1 )

R.S.+S.B.(3: 1 )

C.H.+S.B.(3: 1 )

R.S.+C.H.(1 : 3)

R.S.+S.B.(1 : 3)


Num

ber o

f day

s fro

m sp

awni

ng ti

ll fir

st fl

ush

Fig : Effect of some organic substrates and their mixtures on Number of days from spawning till first flush

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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S.BR.S.+S.B.(1 : 1 )R.S.+S.B.(3: 1 )R.S.+S.B.(1 : 3)

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0

100

200

300

400

500

600

700

800

900

cd

ab

h i

g

fg

a

a

bc

def

b

cd

bc bc

de

bc

f

hi

g

gh

efefg

dede


Treatments

Early

yie

ld (g

m)

Fig : Effect of some organic substrates and their mixtures on early yield

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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R.S.+C.H.(1 : 1 )C.H.

45


200

400

600

800

1000

1200

1400

a

a

ff

d

d

bc

bc

b

b

cbc

a

aa

a

e

e

ee

cccd

bc


Treatments

Tota

l yie

ld/ b

ag(g

m)

Fig : Effect of some organic substrates and their mixtures on total yield/ bag

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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R.S.R.S.+C.H.(3: 1 )R.S.+S.B.(3: 1 )C.H.

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0

20

40

60

80

100

120

140

a

a

ff

d

d

b

bc

b

b

cbc

a

aa

a

e

e

ee

cccd

bc

R.S.

C.H.

S.B.

R.S.+C.H.(1 : 1 )

R.S.+S.B.(1 : 1 )

C.H.+S.B.(1 : 1 )

R.S.+C.H.(3: 1 )

R.S.+S.B.(3: 1 )

C.H.+S.B.(3: 1 )

R.S.+C.H.(1 : 3)

R.S.+S.B.(1 : 3)

C.H.+S.B.(1 : 3)

Treatments

Biol

ogic

al e

ffici

ency

(%)

Fig : Effect of some organic substrates and their mixtures on biological efficiency

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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R.S.R.S.+C.H.(3: 1 )R.S.+S.B.(3: 1 )C.H.

47

Chemical analysis of mushroom fruit bodies

48


5.0

5.5

6.0

6.5

7.0

7.5

8.0

8.5

9.0

e

c

ab

a

de

bcbc

abc

cde

cd

e

cd

cd

bc

cde

cd

ab abc

a

ab

e

c

cde

cd


Treatments

Dry

matt

er p

erce

ntag

e

Fig : Effect of some organic substrates and their mixtures on dry matter percentage

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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C.H.R.S.+C.H.(1 : 3)C.H.+S.B.(3: 1 )R.S.+S.B.(1 : 3)C.H.+S.B.(1 : 1 )R.S.

49


0.20

0.40

0.60

0.80

1.00

1.20

cd

d

a

a

bc abcdbcd abcd

dd

bcabc

cdabcd

d d

bc

abcd

ab

ab

bc

cd

bc

bcd


Treatments

Phos

phor

us co

nten

t in

fruit

bodi

es (%

)

Fig : Effect of some organic substrates and their mixtures on Phosphorus content in fruit bodies

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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C.H.R.S.+C.H.(1 : 3)R.S.+S.B.(1 : 1 )R.SR.S.+S.B.(1 : 1 )R.S.+S.B.(3: 1 )

50


10

12

14

16

18

20

22

24

debcde

aa

e

cde

ab

ab

de

e

ab

bc

cde

bc

e de

abc

aa a

dede

bcdbcd


Treatments

Crud

pro

tein

(%)

Fig : Effect of some organic substrates and their mixtures on crud protein in mushroom fruit bodies

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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C.H.R.S.+C.H.(1 : 1 )C.H.+S.B.(1 : 1 )C.H.+S.B.(3: 1 )R.S.+C.H.(1 : 3)

S.B.R.S.+S.B.(1 : 1 )R.S.+S.B.(3: 1 )R.S.+S.B.(1 : 3)

51

Chemical analysis of growth media at the start of experiment

52


0

10

20

30

40

50

60

70

80

90

100

cc

e f

a

ab

e e

b b

e e

d d

bc

b

e efe ef

aa

dd

R.S.

C.H.

S.B.

R.S.+C.H.(1 : 1 )

R.S.+S.B.(1 : 1 )

C.H.+S.B.(1 : 1 )

R.S.+C.H.(3: 1 )

R.S.+S.B.(3: 1 )

C.H.+S.B.(3: 1 )

R.S.+C.H.(1 : 3)

R.S.+S.B.(1 : 3)

C.H.+S.B.(1 : 3)

Treatments

C/N

ratio

Fig : Effect of some organic substrates and their mixtures on C/N ratio in the growth media before spawning

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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C.H.C.H.+S.B.(3: 1 )R.S.+C.H.(1 : 3)

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20

22

24

26

28

30

32

34

36

a

a

e f

ab ab

ab cd

ab bc

abcd

ab abc

abab

cd e

de

e

abcdbc d

R.S.

C.H.

S.B.

R.S.+C.H.(1 : 1 )

R.S.+S.B.(1 : 1 )

C.H.+S.B.(1 : 1 )

R.S.+C.H.(3: 1 )

R.S.+S.B.(3: 1 )

C.H.+S.B.(3: 1 )

R.S.+C.H.(1 : 3)

R.S.+S.B.(1 : 3)


Cellu

lose

(%)

Fig : Effect of some organic substrates and their mixtures on cellulose content in the growth media before spawning

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

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C.H.C.H.+S.B.(3: 1 )R.S.+C.H.(1 : 3)

54

ConclusionIt could be concluded that • The optimum medium for increasing oyster

mushroom production was rice straw alone • The optimum medium for increasing yield

and improving the quality of fruit bodies was Rice straw + clover hay (3:1, W/W).

56

Second experiment

EFFECT OF SUPPLEMENTS TYPES, RATES, AND THEIR INTERACTION ON OYSTER MUSHROOM PRODUCTION

Y., Active dry yeast; S., Soybean powder

57

First season Second season

0

5

10

15

20

25

a

ab

ac

b

d

c 0.0%2.5%5.0%7.5%

Treatments

Aver

age

of fr

uit b

ody

wei

ght (

gm)


14

14.5

15

15.5

16

16.5

17

17.5

18

18.5

19

ba

a

a

b

b

0.0%0.5%1.0%

Treatments

Aver

age

of fr

uit b

ody

wei

ght (

gm)

Fig: Effect of active dry yeast on average fruit body weight of oyster mushroom

Fig: Effect of soybean powder on average fruit body weight of oyster mushroom

58

First season Second season0

5

10

15

20

25

bcd

bc

abc

ab

d

de

e

f

a

ab

abc a

d

de

e

ef

ab

ab

dcd

cd

de

e

g

0.0 Y(%) + 0.0 S(%)0.0 Y(%) + 2.5 S(%)0.0 Y(%) + 5.0 S(%)0.0 Y(%) + 7.5 S(%)0.5 Y(%) + 0.0 S(%)0.5 Y(%) + 2.5 S(%)0.5 Y(%) + 5.0 S(%)0.5 Y(%) + 7.5 S(%)1.0 Y(%) + 0.0 S(%)1.0 Y(%) + 2.5 S(%)1.0 Y(%) + 5.0 S(%)1.0 Y(%) + 7.5 S(%)

Treatments

Aver

age

of fr

uit b

ody

wei

ght (

gm)

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of interaction between active dry yeast and soybean powder on Average of fruit body weight

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0.0 Y(%) + 7.5 S)%(0.5 Y(%) + 7.5 S)%(1.0 Y(%) + 7.5 S)%(

59


0

5

10

15

20

25

30

a

a

aa

bb

cc 0.0%

2.5%5.0%7.5%

Treatments

Num

ber o

f fru

it b

odie

s/cl

uste

r


17

17.5

18

18.5

19

19.5

20

20.5

21a

ab

a

a

b b

0.0%0.5%1.0%

Treatments

Num

ber o

f fru

it bo

dies

/clu

ster

Fig: Effect of active dry yeast on number of fruit bodies / cluster of oyster mushroom

Fig: Effect of soybean powder on number of fruit bodies / cluster of oyster mushroom

60


5

10

15

20

25

30

aa

a

a

c

b

d

c

a

a

a

a

c

b

d

bc

a

ab

a

dbc

e

bc


Treatments

Num

ber o

f fru

it bo

dies

/clu

ster

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of active dry yeast and soybean powder and their interaction on Number of fruit bodies/cluster

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0.0 Y(%) + 0.0 S)%(0.0 Y(%) + 2.5 S)%(0.5 Y(%) + 0.0 S)%(0.5 Y(%) + 2.5 S)%(1.0 Y(%) + 0.0 S)%(1.0 Y(%) + 2.5 S)%(

1.0 Y(%) + 7.5 S(%)

61


0

1

2

3

4

5

6

7

a

a

a

a

bb

c c

0.0%2.5%5.0%7.5%

Treatments

Num

ber o

f clu

ster

s/ba

g


0

0.5

1

1.5

2

2.5

3

3.5

4

4.5 a

ab

a

ab

b

0.0%0.5%1.0%

Treatments

Num

ber o

f clu

ster

s/ba

g

Fig: Effect of active dry yeast on number of clusters per bag of oyster mushroom

Fig: Effect of soybean powder on number of clusters per bag of oyster mushroom

62


1

2

3

4

5

6

7

a

ab

a

a

c

bc

e

e

a

a

a

a

b

c

f

e

a

a

b

a

d

d

f e


Treatments

Num

ber o

f clu

ster

s/ b

ag

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of interaction between active dry yeast and soybean powder on Number of clusters/ bag

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0.5 Y(%) + 7.5 S)%(1.0 Y(%) + 7.5 S)%(0.0 Y(%) + 7.5 S)%(

63


0

50

100

150

200

250

a

a

a aba

b

b

c0.0%2.5%5.0%7.5%

Treatments

Aver

age

of cl

uste

r wei

ght (

gm)


0

20

40

60

80

100

120

140

160

180

200

ab

a

aa

b b

0.0%0.5%1.0%

Treatments

Aver

age

of cl

uste

r wei

ght (

gm)

Fig: Effect of active dry yeast on average cluster weight of oyster mushroom

Fig: Effect of soybean powder on average cluster weight of oyster mushroom

64


50

100

150

200

250

cde

ab

cde

abc

a

abc

g

de

cdabc

cde

ab

ebcd

f

e

bc

a

ab

cd

de

cd

h

f


Treatments

Aver

age

of cl

uste

r wei

ght (

gm)

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of interaction between active dry yeast and soybean powder on Average of cluster weight

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0.5 Y(%) + 7.5 S)%(1.0 Y(%) + 7.5 S)%(0.0 Y(%) + 7.5 S)%(

65


19.5

20

20.5

21

21.5

22

22.5

23

23.5

24

b

b

ab

abab

b

a

a

0.0%2.5%5.0%7.5%

Treatments

Num

ber o

f day

s fro

m sp

awni

ng ti

ll fir

st fl

ush


20.5

21

21.5

22

22.5

23a

a

a

a

a

a

0.0%0.5%1.0%

Treatments

Num

ber o

f day

s fro

m sp

awni

ng ti

ll fir

st fl

ush

Fig: Effect of active dry yeast on number of days from spawning till first flush of oyster mushroom

Fig: Effect of soybean powder on number of days from spawning till first flush of oyster mushroom

66


19

20

21

22

23

24

a

aa

a

a

a

a a

a

a

a

a

a

a

a

a

a

a

a

aa

aa

a 0.0 Y(%) + 0.0 S(%)0.0 Y(%) + 2.5 S(%)0.0 Y(%) + 5.0 S(%)0.0 Y(%) + 7.5 S(%)0.5 Y(%) + 0.0 S(%)0.5 Y(%) + 2.5 S(%)0.5 Y(%) + 5.0 S(%)0.5 Y(%) + 7.5 S(%)1.0 Y(%) + 0.0 S(%)1.0 Y(%) + 2.5 S(%)1.0 Y(%) + 5.0 S(%)1.0 Y(%) + 7.5 S(%)

Treatments

Num

ber o

f day

s fro

m p

lanti

ng ti

ll fir

st fl

ush

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of interaction between active dry yeast and soybean powder on Number of days from planting till first flush

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67


0

100

200

300

400

500

600

700a

ab

bb

c

cd

0.0%2.5%5.0%7.5%

Treatments

Early

yie

ld (g

m)


0

50

100

150

200

250

300

350

400

450 a

b

a

aa

a

0.0%0.5%1.0%

Treatments

Early

yie

ld (g

m)

Fig: Effect of active dry yeast on early yield of oyster mushroom

Fig: Effect of soybean powder on early yield of oyster mushroom

68


100

200

300

400

500

600

700

800

ab

c

ab

de

ab

g

d

h

a

bab

cdb

e

di

a

a

ab

c

cf

d i


Treatments

Early

yie

ld(g

m)

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of interaction between active dry yeast and soybean powder on early yield of oyster mushroom

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0.5 Y(%) + 7.5 S)%(1.0 Y(%) + 7.5 S)%(0.0 Y(%) + 7.5 S)%(

69


0

200

400

600

800

1000

1200

1400

aa

a

a

b

b

cc

0.0%2.5%5.0%7.5%

Treatments

Tota

l yie

ld/b

ag(g

m)


0

100

200

300

400

500

600

700

800

900

aba

a

ab

b

0.0%0.5%1.0%

Treatments

Tota

l yie

ld/b

ag(g

m)

Fig: Effect of active dry yeast on total yield of oyster mushroom

Fig: Effect of soybean powder on total yield of oyster mushroom

70


200

400

600

800

1000

1200

1400

bbc

ab

ab

cd

e

f

a

abab ab

c

d

ef

a

a

b

c

d

e

ef


Treatments

Tota

l yie

ld/ b

ag (g

m)

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of interaction between active dry yeast and soybean powder on total yield/ bag

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0.5 Y(%) + 7.5 S)%(1.0 Y(%) + 7.5 S)%(0.0 Y(%) + 7.5 S)%(

71


0

10

20

30

40

50

60

70

80

90ab

a

aa

b

b

0.0%0.5%1.0%Series4

Treatments

Biol

ogic

al e

ffeci

ency

(%)


0

20

40

60

80

100

120

140

aaa

a

b

b

cc

0.0%2.5%5.0%7.5%

Treatments

Biol

ogic

al e

ffeci

ency

(%)

Fig: Effect of active dry yeast on biological efficiency of oyster mushroom

Fig: Effect of soybean powder on biological efficiency of oyster mushroom

72


20

40

60

80

100

120

140

bbc

ab

ab

cd

e

f

a

abab ab

c

d

ef

a

a

b

c

d

e

ef


Treatments

Biol

ogic

al e

ffici

ency

(%)

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of interaction between active dry yeast and soybean powder on biological efficiency

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0.5 Y(%) + 7.5 S)%(1.0 Y(%) + 7.5 S)%(0.0 Y(%) + 7.5 S)%(

73

Chemical analysis of the fruit bodies

74


0

1

2

3

4

5

6

7

8

c

ab a

a aa

a

0.0%2.5%5.0%7.5%

Treatments

Dry

matt

er p

erce

ntag

e


6.4

6.6

6.8

7

7.2

7.4

7.6

7.8

b

ab

ab ba

a

0.0%0.5%1.0%

Treatments

Dry

matt

er p

erce

ntag

e

Fig: Effect of active dry yeast on dry matter percentage of oyster mushroom

Fig: Effect of soybean powder on dry matter percentage of oyster mushroom

75


1

2

3

4

5

6

7

8

b

a

b

aaa

aa

b

aa

a

a a

a

a

b

aa a

aa

a a 0.0 Y(%) + 0.0 S(%)0.0 Y(%) + 2.5 S(%)0.0 Y(%) + 5.0 S(%)0.0 Y(%) + 7.5 S(%)0.5 Y(%) + 0.0 S(%)0.5 Y(%) + 2.5 S(%)0.5 Y(%) + 5.0 S(%)0.5 Y(%) + 7.5 S(%)1.0 Y(%) + 0.0 S(%)1.0 Y(%) + 2.5 S(%)1.0 Y(%) + 5.0 S(%)1.0 Y(%) + 7.5 S(%)

Treatments

Dry

matt

er p

erce

ntag

e

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of interaction between active dry yeast and soybean powder on dry matter percentage of oyster mushroom

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76


0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

cb

b a

aaab a

0.0%2.5%5.0%7.5%

Axis Title

Phos

phor

us co

nten

t in

frui

t bod

ies


0.7

0.72

0.74

0.76

0.78

0.8

0.82

0.84

0.86

0.88

0.9

b

b

b

b

a

a

0.0%0.5%1.0%

Axis Title

Phos

phor

us co

nten

t in

frui

t bod

ies

Fig: Effect of active dry yeast on Phosphorus content in fruit bodies of oyster mushroom

Fig: Effect of soybean powder on Phosphorus content in fruit bodies of oyster mushroom

77

First season Second season0.00

0.10

0.20

0.30

0.40

0.50

0.60

0.70

0.80

0.90

1.00

fa

cda

ba

bcda

ef a

bcda

bcd

abcd

a

de

a

bca

a

a

a

a


Treatments

Phos

phor

us co

nten

t in

mus

hroo

m f

ruit

bodi

es(%

)

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of interaction between active dry yeast and soybean powder on phosphorus content in mushroom fruit bodies

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1.0 Y(%) + 5.0 S)%(1.0 Y(%) + 7.5 S)%(

control

78


0

5

10

15

20

25

b

bab

aba

abaa

0.0%2.5%5.0%7.5%

Treatments

Crud

e pr

otei

n in

frui

t bod

ies (

%)


18

18.5

19

19.5

20

20.5

21

21.5

22

b

b

ab

ab

a

a

0.0%0.5%1.0%

Treatments

Crud

e pr

otei

n in

frui

t bod

ies (

%)

Fig: Effect of active dry yeast on Crude protein in fruit bodies of oyster mushroom

Fig: Effect of soybean powder on Crude protein in fruit bodies of oyster mushroom

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5

10

15

20

25

a

aa

a

aaa

a

a

aa

aa aa

a

a

aa

aa

aa

a 0.0 Y(%) + 0.0 S(%)0.0 Y(%) + 2.5 S(%)0.0 Y(%) + 5.0 S(%)0.0 Y(%) + 7.5 S(%)0.5 Y(%) + 0.0 S(%)0.5 Y(%) + 2.5 S(%)0.5 Y(%) + 5.0 S(%)0.5 Y(%) + 7.5 S(%)1.0 Y(%) + 0.0 S(%)1.0 Y(%) + 2.5 S(%)1.0 Y(%) + 5.0 S(%)1.0 Y(%) + 7.5 S(%)

Treatments

Crud

pro

tein

cont

ent i

n m

ushr

oom

frui

t bod

ies

(%)

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: Effect of interaction between active dry yeast and soybean powder on Crud protein content in mushroom fruit bodies

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80

Chemical analysis of media at the start of experiment

81


0

10

20

30

40

50

60

70

80

a a

b b

c c

dd

0.0%2.5%5.0%7.5%

Treatments

C/N

ratio

in m

edia

at t

he st

art o

f exp

erim

ent


0

10

20

30

40

50

60

70

a a

bb

cc

0.0%0.5%1.0%

Treatments

C/N

ratio

in m

edia

at t

he st

art o

f exp

erim

ent

Fig: Effect of active dry yeast on C/N ratio in media at the start of experiment

Fig: Effect of soybean powder on C/N ratio in media at the start of experiment

82


10

20

30

40

50

60

70

80a

a

b

b

dcd

e

fg

aba

c bc

d def

e

bc

c bc

d de

eefg

eg


Treatments

C/N

ratio

in m

edia

at t

he st

art o

f exp

er-

imen

t

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

Fig: C/N ratio in the growth media at the start of the experiment

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0.0 Y(%) + 0.0 S)%(0.5 Y(%) + 0.0 S)%(1.0 Y(%) + 0.0 S)%(

0.0 Y(%) + 7.5 S)%(0.5 Y(%) + 7.5 S)%(1.0 Y(%) + 7.5 S)%(

83

conclusion

It could be concluded that• The best interaction treatments 1% active dry

yeast x 0% soybean powder and 0.5% active dry yeast x 0% soybean powder, followed by 0.5% active dry yeast x 2.5% soybean powder and 0% active dry yeast X 2.5% soybean powder

84

RecommendationThe optimum media

• To increase the production of oyster mushroom you can use rice straw alone or in mixture with clover hay (3:1, W/W).

• To obtain a rapid growth you can supply mushroom growth media with active dry yeast at a rate of 1% and 0.5% (w/w)

• To obtain high protein content you can use rice straw mixed with clover hay (3:1, W/W)

• The best interaction treatments 1% active dry yeast x 0% soybean powder and 0.5% active dry yeast x 0% soybean powder, followed by 0.5% active dry yeast x 2.5% soybean powder and 0% active dry yeast X 2.5% soybean powder

85

Thank you

My m sc final seminar

Health & Medicine

Transcript of My m sc final seminar