Morphological differences among strains of oyster mushroom grown on different substrates

Abstract

Distribution of oyster mushroom production worldwide is based on its cultivation on available and low-priced substrates prepared using residues of cellulose materials from agricultural production. It is also based on its nutritive value and content of medically active matters that favourably affect the human organism, as well as the specific taste, which offers wide possibilities in cooking. Forms of oyster mushroom differ by colour, size and shape of the cap, length and width of stems, taste, as well as the physiological requirements during cultivation on different substrates in various climate conditions. Three isolated and determined strains of oyster mushroom (Pleurotus ostreatus) were studied - NS 77, NS 355 and NS 244. They were grown on residues of agricultural production most frequent on the territory of Vojvodina, such as wheat and soybean stems, and stalks of maize and sunflower, as individual substrates and in combinations with wheat straw. Variability was recorded among strains in most important morphological traits. The study monitored the ratios of cap weight (CW) and stem weight (SW), cap length (CL), cap width (CWi), stem length (SL) and stem width (SWi), as well as the number of mushrooms per bunch (NM). The monitored morphological traits have been expressed differently most of the time, depending on the strain, while in some cases the substrate was the determining factor. The number of fruiting bodies in strain NS 244 therefore varied in range 4.2-5.5, depending on the substrate. Strain NS 77 ranged from 7.4 to 11.2, while strain NS 355 ranged from 8.6 to 10.7. However, the highest values of cap weight of all three strains were recorded on maize stalk substrate.