Abstract
Effects of casing soil enrichment with soybean flour (SF) and iron (Fe) were explored on yield and quality of edible mushrooms inoculated with plant growth-promoting bacteria in a factorial experiment with four replications. Fe from Fe chelate source was applied at two levels of 0 (Fe0) and 500 mg L-1 (Fe500), SF at three levels of 0% (SF0), 1.5% (SF1.5), and 3% (SF3) of compost dry weight, and bacteria inoculation at two levels (non-inoculation and inoculation of mycelia with P. putida). The maximum fresh yield (20.3 kg m-2), mushroom number (1041), biological efficiency (95.0%), vitamin C (3.74 mg 100 g-1 FW), and yield of protein (6.48 kg m-2) were obtained from SF1.5 + P. putida. But, the maximum tryptophan (1.37 mg g-1 DW), methionine (2.29 mg g-1 DW), and antioxidant capacity (4.25 mg mL-1) were related to SF3 inoculated with P. putida. Furthermore, the maximum carbohydrate (5.64%) was related to Fe500 + SF3. Based on the results, casing soil enrichment with Fe did not have a significant influence on quantitative and qualitative traits of mushrooms, but SF application at the rate of 1.5%, especially when accompanied by P. putida, played a more essential role. Thus, it is recommended to use 1.5% SF along with P. putida to enhance the yield and qualitative traits of edible mushrooms.
Highlights
Edible mushrooms are among the biggest and most valuable natural resources for protein-rich foodstuff production from low-value food in a short time so that they have a special place in the world (Chang and Wasser, 2017)
We observed that when SF3 was applied without that the maximum yield was obtained from the treatments bacteria, it reduced yield, but when it was accompanied that produced the most number of mushrooms
We found that the application of soybean flour supplement at a rate of 1.5% of compost dry weight (SF1.5) increased most recorded traits, especially dry matter percentage, fresh yield, and biological efficiency when compared to SF3
Summary
Edible mushrooms are among the biggest and most valuable natural resources for protein-rich foodstuff production from low-value food in a short time so that they have a special place in the world (Chang and Wasser, 2017). Mushrooms grow on composts including straw, chicken manure, chalk, and other additives, which are costly inputs for mushroom production (Roise et al, 2016). Research shows that individual micronutrients, e.g. copper (Cu), boron (B), and Fe, added to the substrate at spawning do not influence the yield significantly (Weil et al, 2006). It seems that micronutrient supplements provide mushroom producers with a potential opportunity to improve the efficiency and quality of freshly harvested mushrooms (Kumar et al, 2020)
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