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Abstract
This work was carried out during the period from 2002 –2005 in Mushroom Research Laboratory (MRL), Faculty of Agriculture, Zagazig University5.1 First Experiment: Effect of fermentation period and organic substrates on the productivity of oyster mushroom.
The objective of this experiment was to study the fermentation period (36, 24, 12 and 00 hours) and organic substrates ( rice straw, wheat straw and faba bean straw) on the productivity of oyster mushroom
The obtained results could be summarized as follows: a. Effect of fermentation period Fermentation of organic substrates for 36 hours gave the highest values of early yield, total yield, biological efficiency (%), early yield / total yield (%), total yield / weight of wet substrate (%), whereas fermentation period for 36 or 24 hours gave the highest values of average weight of fruit bodies/bag, average weight of stipe, total carbohydrates in organic substrates after spawning, and after harvesting.
b. Effect of organic substrates
Rice straw substrate recorded maximum early yield, total yield, biological efficiency (%), early yield / total yield (%), total yield / weight of wet substrate (%), number of fruit bodies/bag, average weight of stipe, P and total carbohydrate contents in substrate after spawning, whereas faba bean straw recorded maximum N and total protein in fruit bodies , average weight of cap , N and protein contents in substrate after spawning , and N,K and protein in substrate after harvesting.
c. Effect of the interaction between fermentation period and organic substrates.