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Effect of substrate weight variation and spawn method in production of white oyster mushroom (Pleurotus ostreatus)

The aim of this research was to obtain a bag log size of white mushroom (Pleurotus ostreatus) capable of producing optimal fruit body with a relatively short time and high Biological Efficiency (BE) value. The study was conducted from February to October 2017. The design of the study used a Completely Randomized Design with two factors. | Journal of Agriculture and Environmental Sciences December 2018 Vol. 7 No. 2 pp. 71-75 ISSN 2334-2404 Print 2334-2412 Online Copyright The Author s . All Rights Reserved. Published by American Research Institute for Policy Development DOI 10.15640 jaes.v7n2a8 URL https doi.org 10.15640 jaes.v7n2a8 Effect of Substrate Weight Variation and Spawn Method in Production of White Oyster Mushroom Pleurotus Ostreatus Agus Sugianto1 Anis Sholihah1 Abdul Qodir Djaelani2 Priyagung Hartono3 Abstract The aim of this research was to obtain a bag log size of white mushroom Pleurotus ostreatus capable of producing optimal fruit body with a relatively short time and high Biological Efficiency BE value. The study was conducted from February to October 2017. The design of the study used a Completely Randomized Design with two factors. The first factor is the mushroom spawn method M consisting of 2 two levels which include m1 Direct Eksplan Planting DEP and m2 Pure Mycelium Culture PMC . The second factor is the weight of the substrate B consisting of 4 four levels which include b1 1.0 Kg b2 1.5 Kg b3 2.0 Kg b4 2.5 Kg. The conclusion 1 . The pattern of growth of white oyster mushroom mycelium is best to use the seeds of DEP method with weight of 1 Kg Substrate in 5 weeks long mycelium able to cover bag-log. 2 . Production of white oyster mushroom is best using a combination of spawning method of DEP or PMC with a weight of 1.0 kg substrate indicated by Biological Efficiency value of 63.1 . Keyword Pleurotus ostreatus spawn substrate weight 1. Introduction Asian countries produce more than 74.64 of world mushroom markets followed by Europe 19.63 respectively in 2014 FAO 2015 . In recent years about 40 of total world mushroom are exported from China as the world s biggest producer of mushroom. However 95 of the total China production is for domestic consumption Zhang et al. 2014 . One of the benefits of mushroom cultivation is their potential contribution to a more sustainable and .