Mushroom Cultivation Research Articles

Sustainable production of Pleurotus sajor-caju mushrooms and biocomposites using brewer’s spent and agro-industrial residues

Brazil is one of the world’s largest beer producers and also a major food producer. These activities generate a large amount of residues which, if disposed of inappropriately, can have adverse effects on the environment. The objective of this research was to evaluate the potential of using these residues for both mushroom cultivation (traditional use) and the production of mycelium-based composites (innovative use). Mushroom production (Pleurotus sajor-caju) was conducted using only brewer’s spent grains (fresh and dried) and also mixed with banana leaves (1:1) or peach palm leaves (1:1), which are residues widely available in the northern region of Santa Catarina, Brazil. The productivity of mushrooms cultivated using fresh and dried brewer’s spent grains did not exhibit a statistically significant difference, indicating that this residue can be utilized shortly after its generation in the industrial process, thereby reducing costs associated with production. Combining brewer’s spent grains with banana or peach palm leaves resulted in enhanced mushroom production (0.41 and 0.38 g day−1, respectively) compared to using the leaves as a sole substrate. The mushrooms produced contain sugars and a minimal sodium content, and are considered a source of phosphorus. In addition, no toxic elements (Hg and Pb) were present. The mycelium-based composites produced using the residual substrate (after the mushroom harvest) exhibited better mechanical properties (compressive strength = 0.04 MPa, density = 242 kg m−3, and low humidity sorption) than those produced using fresh substrate. The results demonstrate the synergistic effect of combining the two approaches under investigation. The use of brewer´s spent enhance the mushroom productivity and the residual substrate enhance the mechanical properties of mycelium-based composites. The compressive strength, density, and air humidity sorption properties are essential for determining the potential applications of mycelium-based composites. The use of brewer’s spent grains mixed with banana leaves demonstrated significant promise for mushroom production and subsequent application in the development of mycelium-based composites. These sequential approaches contribute to waste valorization and the rational utilization of natural resources, as the mycelium-based composites are considered for substitution of synthetic materials, thereby promoting sustainability for future generations.

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower.

Mathematical Model for Optimum Temperature and Humidity Determination of Mashed Mushroom in Greenhouses by using Smart Farm Technology and Innovation

Background: At the present time, various technologies have been used in the development of modern agriculture. The technology used to help in the development of agricultural farms is called a smart farm. Mashed Mushroom is a food due to their usefulness and high nutritional and good income, as this result, the researcher was interested in the use of technology and innovation of smart farms in the mashed mushroom cultivation house and find a mathematical model of the optimum temperature and humidity for growing mashed mushrooms. Furthermore, find a mathematical model of the yield amount of mashed mushrooms against temperature and humidity. Methods: There are 5 methods in this research, to be composed of studying the problem, planning the operation process, using technology and innovation in smart farms, collecting data and finally finding a mathematical model of the optimum temperature and humidity for growing mashed mushrooms. In addition, a mathematical model of the yield of mashed mushrooms was obtained. Result: The results showed that the mathematical model of the optimum temperature for mashed mushroom was T= 0.3267t3-2.83t2+7.1433t+20, the most appropriate temperature was 24.95±5.557°C at the average andthe mathematical model of the optimum humidity for mashed mushroom was H= -0.8417t3+4.82-0t2.1883t+59.65, the most appropriate humidity was 74.58±15.451% at the average. In addition, the mathematical model of product yield of mashed mushrooms was = -1.479+0.055T+0.028H when temperature T and humidity H were determined.

Duration of Light Exposure Using White Light-Emitting Diode (LED) on the Performance of White Oyster Mushroom (Pleurotus ostreatus L.)

Background: In the dynamic world of mushroom cultivation, optimizing growth conditions is paramount for maximizing yield and quality. This research sought to evaluate the influence of varying hours of exposure to white light through light-emitting diodes (LED) on growth and yield performance of white oyster mushroom (Pleurotus ostreatus L.). Its aim was to determine the most effective light exposure duration for enhancing mushroom growth and yield. Research Design: Using a completely randomized design (CRD), the study used four treatments: 8 hours of lighting (T1), 12 hours of lighting (T2), 16 hours of lighting (T3), and a control group that received natural light (T4). The study was conducted in Palayamanan (8° 27’ 5.3118" N and 126° 9’ 59.7739" E) area at North Eastern Mindanao State University’s -Tagbina Campus from July 2023 to November 2023. Results: Results from the study provided interesting insights into the indirect nature of the relationship between light exposure and mushroom development. The findings of the study indicate that the duration of light exposure significantly affects the growth and yield of white oyster mushrooms. Both mycelium growth (29.80 days) and fruiting body formation (7.83 days), as well as harvesting time (10.87 days), were improved by 12 hours of lighting, while the control group consistently showed poor performance. Conclusion: Based from the analysis, it is evident that 12 hours of lighting consistently performed very well, with the exception of a minor under-performance in the case of yield per harvest, suggesting that 12 hours might be the ideal duration. Hence, 16 hours of lighting also demonstrated some advantages in certain variables, indicating potential for further study.

A Preliminary Study of Food Waste as a Potential Sustainable Green Substrate for the Oyster Mushroom Cultivation

A Preliminary Study of Food Waste as a Potential Sustainable Green Substrate for the Oyster Mushroom Cultivation

Evaluation of Black-jack (Bidens pilosa L.) substrate for the production of Oyster (Pleurotus ostreatus) mushroom

Using commonly used agricultural byproducts as a substrate for cultivating mushrooms is challenging due to their high cost. Finding economically viable alternative substrates with a high biomass return, particularly for mushroom production like P. ostreatus, is essential. The aim of this study was to determine the feasibility of the weed (Black-jack straw) for oyster mushroom cultivation. Oyster fruiting bodies were obtained from mushroom growers in Mekelle city, Ethiopia. Mycelial culture was secreted via tissue culture and it was used as inoculum for spawn development. The substrates were chopped, weighed (500 g dry weight of substrate), and sterilized. The substrates were packed in polyethylene bags, inoculated with 4% (w/w) spawn. The five treatments, consisting of various blends of Black-jack and wheat straws, were arranged in completely randomized design with triplicates. The highest average total yield (351 g/bag) and biological efficiency (70.20%) were obtained from 100% Black-jack straw. However, lower yield (199 g/bag) and biological efficiency (39.80%) were obtained from 100% wheat straw. Higher (8.78 cm) mean cap diameter and higher (3.48 cm) mean stipe length were recorded from 75% wheat straw + 25% Black-jack straw and 50% wheat straw + 50% Black-jack straw. This study revealed that the best substrate for overall mushroom yield and biological efficiency was 100% Black-jack. Therefore, the Black-jack straw can be considered as low-cost substrate to effectively substitute wheat straw for the cultivation of oyster (Pleurotus ostreatus) mushroom in the studied area.

Efficacy of Pleurotus ostreatus mycelia as bioinoculant to improve growth of pepper plant and protect against wilt causing Fusarium oxysporum

Among the different value added uses of mushroom, vegetative mycelia of Pleurotus ostreatus can be explored as a bio-inoculant for sustainable agriculture use. From three fruit-bodies of Pleurotus ostreatus, tissue cultures were established, were used for DNA preparation and biochemical tests. Phylogenetic analysis using three SSU-ITS-LSU markers indicated that the species Pleurotus ostreatus occupies a separate clade. Ability of the isolates to synthesis indole acetic acid (39.66–48.33 μg/ml), siderophore (hydroxamate and phenolate types) and enzymes like chitinase, protease and lipase had promoted us to apply them as bio-inoculant for plant growth promotion and against fungal pathogens. In dual culture assay, P. ostreatus isolates inhibited growth of Fusarium oxysporum SF1404 (44.4–66.5 % inhibition) and Alternaria solani TD3 (44.4–55.5 % inhibition). The mycelia culture of the fast-growing isolate (KUFC113) was applied on rhizosphere of pepper plant to protect against wilt causing F. oxysporum, and it was observed that the pathogen did not exhibit any wilting symptom. Assay of the stress enzymes (ascorbic acid peroxidase, catalase, peroxidase, and polyphenol oxidase), flavonoid, phenol content also supported that treatment of the mushroom culture could ameliorate the biotic stress in the plants. The mycelia of P. ostreatus colonized on the rhizosphere of pepper plant and influenced the growth by improving plant biomass, chlorophyll and metabolite contents. The principal component analysis and Pearson's correlation matrix showed correlation among the growth parameters of pepper plants.

Unleashing the Potential of Different Method of Paddy Straw Substrate Bag for Enhanced Yield and Biological Efficiency of Milky Mushroom

Mushrooms, particularly Calocybe indica, are highly regarded for their distinctive flavour and numerous health benefits. This study investigates various method of paddy straw substrate bags: rolled paddy straw, intact paddy straw, and chopped paddy straw to optimize the cultivation of C. indica. Employing a Completely Randomized Design (CRD), we analysed growth parameters, yield, and biological efficiency of mushrooms cultivated on these substrates. The results indicated that chopped paddy straw was the most effective substrate, significantly reducing the time for spawn run to 14.20 days, pinhead formation to 11.80 days, and sporophore maturation to 10.20 days. This method yielded the highest overall production at 664.50 g, along with a biological efficiency of 66.45%. In contrast, intact paddy straw exhibited moderate growth performance, while rolled paddy straw resulted in the lowest yield at 451.30 g and took the longest time for all growth stages, which may be attributed to less compactness in the substrate beds. The number of sporophores produced also varied, with chopped paddy straw yielding an average of 10.6 sporophores, compared to 8.6 from intact paddy straw and 7.2 from rolled paddy straw. Although stipe length and pileus diameter showed non-significant differences among treatments, they did not contribute meaningfully to yield or biological efficiency. Overall, the findings highlight that chopped paddy straw is the most suitable substrate preparation method for cultivating C. indica, enhancing both yield and efficiency in production. This research contributes valuable insights for mushroom cultivation practices, particularly in tropical regions where high temperatures prevail.

In Vitro Antagonistic Activity of Plant Growth Promoting Rhizobacteria Against Aggressive Biotypes of the Green Mold.

During the cultivation of button mushrooms, the green mold epidemic, which causes a decrease in productivity, is a very important problem. The environmental harm of chemicals used in the control of such epidemics and the demand of consumers for organic products without chemicals have brought environmentally friendly biological control to the fore. Biological control can be achieved by the use of antagonistic microorganisms and their metabolites. In this study, the effectiveness of Bacillus spp. and Pseudomonas spp. for the biological control of the aggressive biotypes of the green mold disease agent Trichoderma aggressivum strains was examined in vitro. For this purpose, the antifungal effects of Bacillus spp. and Pseudomonas spp. against T. aggressivum strains were examined by in vitro dual culture test. Afterward, the antifungal activity of Bacillus spp. metabolites was assessed further using the agar well diffusion method. Then, it was determined whether the bacterial strains showing antifungal activity showed antagonistic activity against A. bisporus. Although none of the Pseudomonas spp. showed antifungal activity against T. aggressivum strains, most of the Bacillus spp. were found to have high activity. It has been concluded that Bacillus sp. Ö-4-82 may be potential biological control agent for button mushroom cultivation.

Intelligent System Design for Oyster Mushroom Cultivation Using Mamdani Fuzzy Inference with Internet of Things (IoT)

Oyster mushroom (Pleurotus ostreatus) has great potential in agricultural development with increasing global market demand. This research develops an intelligent cultivation system based on Mamdani fuzzy and IoT to control air temperature, air humidity, and soil moisture automatically and in real-time, using DHT22 sensor, resistive soil moisture sensor, and ESP32 as microcontroller. The test results show a high level of accuracy, with an average sensor error of 1% for air temperature, 3.8% for air humidity, and 9.3% for soil moisture. The validation of watering, humidification, and fan prediction times compared to MATLAB calculations is excellent, with MAPE values of 1.52%, 1.43%, and 1.43%, respectively. This system offers a more accurate and responsive automated solution compared to conventional cultivation management. Further testing on actual oyster mushroom farms is required to determine whether the system can adapt to varying environmental conditions. The system relies heavily on a stable internet connection to optimally perform the real-time Mamdani fuzzy calculation function.

Tracing potentially toxic elements in button mushroom cultivation and environmental implications: Insights via stable lead (Pb) isotope analysis

Elevated levels of potentially toxic elements (PTEs) have been frequently detected in substrates used for cultivating edible mushrooms. However, the distribution and accumulation pathways of PTEs within mushrooms and their cultivation substrates remain inadequately understood. This study specifically aims to clarify these aspects of button mushrooms (Agaricus bisporus). A systematic analysis was conducted on the distribution of PTEs (As, Cd, Cr, Cu, Ni, Pb, and Zn) and stable Pb isotope fingerprints across various components of the button mushroom cultivation systems, including the cultivation substrates (a mixture of wheat straw, chicken manure, soil, and additives), fruiting bodies (MR), and spent mushroom substrate (SMS). The methodology involved inductively coupled plasma mass‒spectrometry for PTE quantification and Pb isotope ratio analysis for source identification. The results demonstrated that wheat straw and additives were the main contributors to the endogenous accumulation of PTEs in MR, accounting for 35.0% and 33.2% of Pb accumulation, respectively. Furthermore, MR, wheat straw, and soil together contributed to more than 67% of the Pb loads in SMS. The study also revealed that the occurrence of PTEs in these substrates is predominantly driven by exogenous sources, particularly the significant contribution from anthropogenic activities. Overall, these findings provide valuable biogeochemical insights into the accumulation pathways and patterns of PTEs in button mushroom cultivation systems, with potential applications for cleaner food management and environmentally sustainable practices.

Biological active compounds from edible mushroom: Effect on hela cells

Background: Mushrooms are unique organisms rich in proteins, carbohydrates, vitamins, and minerals, which allows them to be used not only as a source of nutrition but also in cosmetics and medicine. The fungus P. ostreatus possesses two strong enzymatic complexes – lignin-decaying and cellulose-decaying. Objective: The research aimed to study the antitumor activity of treated mm-wave mycelial extracts of mushrooms on the HeLa cell line. Research on edible mushrooms against tumors is very actual and important for the field of functional food science and bioactive compounds field. Methods: The effect of the fungal culture extract on the cyto-photometric and morphometric indices of the HeLa cell line culture was studied according to the nature of proliferation and transcription of malignant tissues. Using high-resolution liquid chromatography, the amino acid composition of acid-soluble proteins in mycelial extracts of a mushroom culture treated with mm waves was studied. Results: Extracts of P. ostreatus mycelial culture significantly suppressed the growth of proliferative activity of human tumor cultures and completely suppressed the mitotic activity of continuous HeLa cell cultures to 72 hours. Our study revealed a significant increase in glutamic and aspartic acids in mycelial culture extracts treated by mm-waves. Conclusion: Based on HPLC analysis, we suggest polyfunctional peroxidase as the candidate for the role of biologically active compound in the composition of aqueous extracts of the mycelial culture. So, the polyfunctional peroxidase plays an active role in the therapeutic properties of the oyster mushroom. Keywords: anticancer activity, ant-inflammation activity, mm-waves, mushroom`s, mycelial extracts, HPLC of acid-soluble proteins, HeLa cell line.

Enhancing oyster mushroom cultivation by chickpea and wheat straw substrate for sustainable agriculture

This study aimed to explore the potential utilization of agro-lignocellulosic waste materials for oyster mushroom cultivation, addressing the challenge of managing waste associated with these materials. Various combinations of Chickpea Straw (CS) and Wheat Straw (WS) at different ratios-100% CS, 75% CS + 25% WS, 50% CS + 50% WS, 25% CS + 75% WS, and 100% WS-were investigated as substrates for mushroom cultivation. The experiment followed a ccompletely rrandomised design with four replications, monitoring developmental phases, yield, and biological efficiency (BE). Results indicated that using 100% WS as a substrate resulted in the fastest mycelium growth (spawn run), completing in an average of 14.50 days, 17.20 days from spawning to pinhead formation, and 20.60 days to first harvest, with the highest number of fruiting bodies produced. Chickpea straw contributed to the highest stipe width (1.52 cm), while WS 100% had the highest average yield (997.28 g) and BE (99.73%). A mixture of 75% CS and 25% WS showed promising results in terms of fruiting bodies, yield, and BE after 100% WS. Consequently, the study recommends the use of these substrates to optimize Pleurotus ostreatus cultivation yield.

Green mould contamination of Pleurotus pulmonarius cultivation in Malaysia: Unravelling causal agents and water source as critical factors

Green mould contamination causes a significant challenge to mushroom growers in Malaysia leading to reduced yields and economic losses in the widely cultivated and marketed edible grey oyster mushroom, Pleurotus pulmanorius. This study aimed to identify the causal agents of green mould contaminants and determine the critical points in the cultivation process in the farm that contribute to green mould contamination. Samples of mushroom substrate (sawdust), spawn substrate (corn), environmental sources and tools were collected at different stages of mushroom cultivation. As results, the causal agents of green mould contamination were identified as Trichoderma pleuroti, T. harzianum and T. ghanese. Prior to steam pasteurisation and after steam pasteurisation, the spawn substrate and mushroom substrate were found to be free of Trichoderma. However, Trichoderma was detected in water, air within the production house and on cleaning tools. This findings suggests that water could serve as the source of green mould introduction in mushroom farms, while cultivation practices such as watering and scratching during the harvesting cycle may contribute to adverse green mould. Understanding these critical points and causal agents provides information to mitigate the green mould contamination throughout the grey oyster mushroom cultivation process.

Phytochemical Profiling of Pleurotus Pulmonarius from Paddy Straw Substrate.

This paper focuses on the cultivation of Pleurotus pulmonarius mushroom, to find the Preliminary phytochemical analysis from five different solvent extracts of P. pulmonarius. Mushrooms are white fungi that are recognized as a good food source and contain a variety of medicinal benefits. In terms of nutrition, mushrooms are better than a lot of veggies because it contain around 40 to 49% protein. The current study integrates phytochemical analysis with the production of P. pulmonarius mushroom. The mushroom grew on paddy straw, which had been used as a substrate. The Pleurotus mushroom accounts for 25% of the total edible mushroom production worldwide. Fresh mushroom fruit bodies were picked, dried, pulverized, and extracted using a soxhlet apparatus. The pH, humidity and temperature of the surroundings were maintained in between the mycelia growth. Preliminary phytochemical analysis of five different extracts from P. pulmonarius was tested using various solvents, such as alkaloids, flavonoids, terpenoids, tannins, steroids, glycosides, saponins, proteins, quinones, carbohydrates and phenols. Further research can be conducted to determine the bioactive substances from this particular mushroom.

Production of biogas from various types of spent mushroom substrate under different growth conditions

The mushroom cultivation industry effectively utilizes a diverse range of lignocellulosic waste but generates a significant amount of spent mushroom substrate (SMS) that poses disposal challenges. However, SMS can be used to generate valuable biogas. This study aimed to generate biogas by utilizing different types of spent mushroom substrate (SMS) obtained from three mushroom varieties. These mushroom varieties were cultivated in three types of greenhouses: Photovoltaic Shading greenhouse (PSG), shading greenhouse (SHG), and Control greenhouse (CG). The study found that the total solids (TS) and the amount of SMS used had a significant impact on both the total gas production and the removal of volatile solids (VS). The results demonstrated the feasibility of utilizing SMS as a raw material for biogas production, with variations observed depending on SMS type and greenhouse conditions. It contributes to knowledge in sustainable waste management and renewable energy production from agricultural by-products.

Integrated Farming System: A Sustainable Approach towards Modern Agriculture

Integrated farming system (IFS) is an integrated approach towards sustainable agriculture in this modern era. It is the integration of various agricultural enterprises or practices such as crops, livestock, Poultry, fish, agroforestry, horticulture, vermicomposting, Mushroom cultivation and beekeeping, in a single farming system. IFS is considered as the efficient tool for enhancing the profitability of farming systems especially for small and marginal farmers. The purposes or objectives of the IFS are: It enhances the productivity per unit area; Agriculture waste management; Soil health management and soil conservation; Generation of diversified income round the year; less use of chemicals; Increasing the yield of all integrated components and food security. IFS include various components or enterprises. These enterprises not only increase the farmer’s income but also increase employment generation of a family. The juadicious integration of these agricultural enterprises improves the socio-economic status of the farmers. The crop production component of IFS includes the cultivation of various economically important crops such as cereals, pulses, vegetables, fruits, and herbs. To maintain the soil health & fertility and management of Plant diseases and pests, various cultural methods such as intercropping, crop rotation, soil solarisation, organic amendment, Mulching, etc. Mushroom cultivation is also one of the important enterprises in IFS that contribute towards increase in farmer’s income. Another important component of IFS includes the rearing of different types of livsestock such as cows, goats, sheep, Duckery, Piggery, Apiary, and poultry. Livestock provides a source of income and produces manure, which can be used as fertilizer for crops. Biogas is another enterprise which is the use of agricultural and animal waste to produce energy. This Bioenergy helps to reduce the dependence on fossil fuels and provide a source of income for farmers. There are various models that can be used in IFS like Horticulture+ Piggery+ Fisheries+ Plantation crops and Agriculture+ Horticulture+ Poultry+ Fishery+ Mushroom. Hence, Integrated Farming System is a promising approach for increasing productivity, increasing farmer’s income by utilizing the agricultural and animal waste, recycling farm by-products and efficient utilization of available resources.

Formation of the quality of champignons using organic additives and biologically active substances

This article provides a summary of the results of research using various additives to improve the yield of mushrooms. To improve the quality of mushrooms mushrooms studies were carried out to increase the yield of mushrooms using organic additives and biologically active substances grown on substrates of soybean seeds, meat and bone meal, powder from buckwheat seeds and millet. Conducted a comparative characterization of the impact of mushrooms mushrooms on quality indicators. In carrying out the study different objectives, such as increasing the composition, the quality of agricultural products, as well as the volume of production, the impact on growth. The article presents current methodological and agro-technical problems of mushroom growing technology. However, they are not enough, in our opinion, studied the effect of organic additives and biologically active products on the formation of not only the yield but also the quality of mushrooms. Vitamins, macro - and microelements and energy value of mushrooms champignons presented in the results of the study. Cultivation of mushrooms is provided to meet the needs of humans and the environment on the basis of increasing their biological value, for therapeutic treatment of various cancers and use as a food, pesticide product, in everyday life for the human body, health, normal daily diet as a product with many benefits from high quality and simple mushrooms. In the study, vitamins C,PP showed higher values than other vitamins, And in the amount of 100 g of macro and trace elements can be noticed high content of potassium and phosphorus. It is worth noting that the calorie content of mushrooms is only 27 kilocalories per one hundred grams of product. The nutritional value of mushrooms is one of the factors affecting their population.

Holistic Review on Mushroom: A Perspective on Production, Economics, Marketing and Constraints in India

Mushroom cultivation offers humongous potential to improve socio-economical condition of farmers and strengthen food security of world since it serves as utilization of agricultural wastes and offering mushroom and manure from used substrate. It becomes important part at global level due to increasing demand of mushroom. It provides livelihood to most of small and marginal farmers of Bihar, Maharashtra, Odisha and other temperate region of country. For Mushroom cultivation require labor on the daily basis so it provide employment in rural area and it is providing typical management and economical advantages over other allied sector in agriculture. This article provides a chronological study of different research articles published from the year 2013-2024. The present article provides a theme and pattern on which research was conducted and it can be classified into five categories that is socio-economic conditions of growers, production, economic analysis, marketing scenario & value chain and constraints face by growers. The finding indicates that mushroom entrepreneurship is to great extent a metropolitan or semi-metropolitan undertaking. Post-harvest losses can be reduced by providing training and adopting different value addition methods at production level. It requires concentration on various marketing strategies for spread awareness about nutrition content and increasing in demand. Thus, value addition and marketing strategies can help in export of mushroom to earn foreign revenue.

PENINGKATAN PRODUKTIVITAS DAN EKONOMI KELOMPOK BUDIDAYA JAMUR TIRAM PUTIH (Pleurotus ostreatus) MELALUI TEKNOLOGI PENGATUR SUHU DAN KELEMBABAN KUMBUNG BERBASIS INTERNET OF THINGS (IoT)

This community service program studies the application of Internet of Things-based kumbung temperature and humidity regulation technology for kumbung in the cultivation of white oyster mushrooms in Tasiwalie Village, Pinrang Regency. The aim is to stimulate oyster mushroom cultivation groups to adopt modern technology to increase productivity and economic demand. This method involves a deep understanding of needs groups and the exploration of effective technology solutions. The results show that this technology drives positive changes in cultivation practices, increasing productivity and economic prosperity. With a focus on sustainability, the application of this technology provides long-term benefits for cultivation groups. The implication is that investment in this technology can be a strategy for developing the white oyster mushroom cultivation sector and make a positive contribution to the local economy.