Investigation of the production and dietary features of oyster mushrooms for a planned lunar farm

Abstract

In our previous work, we organized a project mainly to design a lunar mushroom farm. In this work, we proceeded to study the features of the production and consumption of oyster mushrooms in that project. Oyster mushrooms were grown in cultivation vessels containing a sterilized substrate. The fruit yield and mass of the spent substrate in the cultivation vessels were measured. A three-factor experiment was carried out with the subsequent application of the steep ascent method and correlation analysis in the R program. These factors included the density of the substrate in the cultivation vessel, its volume, and the number of harvesting flushes. The data obtained was used to calculate the process parameters: productivity, speed and degree of substrate decomposition, and biological efficiency. The consumption and dietary features of oyster mushrooms were modeled in Excel using the Solver Add-in. In the three-factor experiment, the highest productivity amounting to 272 g of fresh fruiting bodies/(m3*day) was obtained with a substrate density of 500 g/L, a cultivation vessel volume of 3 L, and two harvest flushes. The application of the method of steep ascent showed that it is possible to increase the productivity by increasing the substrate density and reducing the volume of the cultivation vessel. In production, there is a need to tally the substrate decomposition speed with the substrate decomposition degree and the biological efficiency of growing oyster mushrooms, since these process parameters have a negative correlation. Most of the nitrogen and phosphorus passed from the substrate into the fruiting bodies. These biogenic elements could limit the yield of oyster mushrooms. It is safe to set the daily intake of oyster mushrooms at 100–200 g while maintaining the antioxidant capacity of the food set.