Light is an essential source in inducing the development of fruiting bodies which significantly affects the productivity of oyster mushrooms in both quantity and quality. LED has many advantages over current lightings and tends to be more effective for the cultivation of mushrooms. This study aimed to elucidate the most suitable color of light that can produce the highest yield with good physical quality of mushroom fruiting bodies. The growth performance, yield and postharvest quality of grey and white oyster mushrooms were determined. Mushroom bags were exposed to different colors of light such as fluorescent light, blue LED, red LED and green LED for fruiting induction after mycelia growth. Light treated mushroom bags have faster rate of growth performance and blue LED appeared to be the most effective treatment. In terms of yield, white oyster mushroom obtained a significantly greater amount of total fresh weight, higher biological efficiency and greater number of fruiting bodies than grey species. Blue light exposure contributed to the maximum yield and resulted in the least substrate utilization efficiency among all treatments. Grey oyster mushroom generally shows significant differences (P<0.05) in physical characteristics such as pileus diameter and stipe size among different light treatments whereas white oyster mushroom is not sensitive to any light treatment. Grey oyster mushroom had firmer pileus and showed darker color than white species. LED treatment significantly contributed to better retention in the moisture content of fruiting bodies produced. In short, blue colored light could be considered as the best treatment to enhance the production efficiency of oyster mushrooms.
Effect of exposure to different colors light emitting diode on the yield and physical properties of grey and white oyster mushrooms
I. Roshita, S. Y. Goh; Effect of exposure to different colors light emitting diode on the yield and physical properties of grey and white oyster mushrooms. AIP Conf. Proc. 9 November 2018; 2030 (1): 020110. https://doi.org/10.1063/1.5066751
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