Oyster Mushroom Production through Agri waste Amendment and Application of Misting Concoction

Guia Saludares; Mellprie Marin

doi:10.52751/cmujs.2025.v29.i2.acry3e25

Authors

Guia Saludares Central Mindanao University Author
Mellprie Marin Author

DOI:

https://doi.org/10.52751/cmujs.2025.v29.i2.acry3e25

Keywords:

Pleurotus ostreatus, Pleurotus sajor-caju , agricultural wastes, misting, concoctions

Abstract

Despite extensive studies on mushroom cultivation using agricultural residues, the influence of integrating agricultural waste substrates with natural misting treatments on growth performance, product quality, and sustainability has not been thoroughly explored. This study was therefore conducted to compare the yield performance of two oyster mushroom species, Pleurotus ostreatus and Pleurotus sajor-caju, grown on substrates supplemented with local agricultural wastes. It also explored the use of organic misting concoctions to enhance quality and yield. The study was conducted at San Martin, Pangantucan, Bukidnon from August 2022-2023. Results revealed notable differences in the cap diameter of the two species, with P. ostreatus (A1) exhibiting the largest cap size. However, varying agro-waste materials and misting concoctions did not significantly impact cap diameter. In terms of fruiting bodies, P. ostreatus (A1) produced the highest number, with substrates amended with corn stalks (B4) yielding the most fruiting bodies, followed by corn cobs (B3). Despite this, misting concoctions did not show a significant effect on fruiting body production. While yield did not show significant differences between species, P. ostreatus (A1), however, achieved the highest yield weight. The different agricultural wastes also did not significantly influence yield. The interaction between agricultural waste materials and misting concoctions did not affect cap diameter and yield but significantly influenced the number of fruiting bodies. The best results were obtained when P. ostreatus was grown on corn cob amended substrates and misted with Indigenous Microorganism (IMO) (A1xB3xC1), resulting in larger caps, more fruiting bodies, and higher yield and Return of Investment (ROI).

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