Sustainable Production of Oyster Mushroom (Pleurotus ostreatus) in Chiapas, Mexico
Pleurotus ostreatus is a common edible mushroom with a number of properties that can help to solve the nutritional and economical problems of people in Chiapas, Mexico. The objective of this project was to produce the mushroom under a sustainable management in which only regional products were allowed as a way to promote the cultivation and consumption of Pleurotus ostreatus; 5 different substrates were tested as well as 2 sanitation methods. The obtained results showed that the highest yields were obtained using corn husk and a thermal sanitation method. Pests and diseases were not a problem during the project but they appeared more in the substrates sanitized with calcium hydroxide.
<p>[1] Mane, V. P., Patil, S. S., Syed, A. A., & Baig, M.M. V. (2007).
Bioconversion of low quality lignocellulosic agricultural waste into
edible protein by Pleurotus sajor-caju (Fr.) Singer. Journal of Zhejiang
University of Science. 8(10),745-751.
[2] Jandaik, C. L., & Goyal, S. P. (1995). Farm and farming of oyster
mushroom (Pleurotus sp). In: Mushroom Production Technology (Eds.
Singh, R. P. and Chaube, H. S.). G. B. Pant Univ. Agril. And Tech.,
Pantnagar India, 72-78.
[3] Del Toro G, Castelán R, Garín-Aguilar ME, Leal H. Biological quality
of proteins from three strains of Pleurotus spp. Food Chemistry. 2006;
94:494-497.
[4] Bautista M, M.G. Alanís, E. González, C.L. García. Composición
química de tres cepas mexicanas de setas (Pleurotus ostreatus). ALAN.
1998; 48:359-363.
[5] Zadrazil, F. The ecology and industrial production of Pleurotus
ostreatus, P. florida, P. cornucopiae and P. eryngii. Mush Sc 1974;
9:621-652.
[6] Sánchez JE, Royse DJ. La biología y el cultivo de Pleurotus spp. Ed. El
colegio de la frontera sur y LIMUSA, México. 2001.
[7] Rajarathnam S, Bano Z, Patwardhan M. Nutrition of the mushroom
Pleurotus flabellatus during its growth on paddy straw substrate. JHortic-
Sci. 1986; 61:223-232.
[8] Dias ES (2010). Mushroom cultivation in Brazil: challenges and
potential for growth. Ciência e Agrotecn, 34 (4): 795-803.
[9] Laborde J, Delmas J (1974). Un nouveau champignon comestible
cultivé. Le Pleurote, 1: 631-652.
[10] Valencia NR, López CJ (2005). Cultivo de hongos comestibles del
género Pleurotus sobre residuos agrícolas de la zona cafetera.Centro
Nacional de Investigaciones de café “Pedro Uribe Mejía” –Cenicafé.
Chinchina-Caldas-Colombia, Boletín Técnico nº 27
[11] Chang ST, Miles PG (2004). Mushrooms: Cultivation, Nutritional
Value, Medicinal Effects, and Environmental Impact, Second Edition.
CRC Press LLC, Boca Raton, FL. 1451pp.</p>
<p>[1] Mane, V. P., Patil, S. S., Syed, A. A., & Baig, M.M. V. (2007).
Bioconversion of low quality lignocellulosic agricultural waste into
edible protein by Pleurotus sajor-caju (Fr.) Singer. Journal of Zhejiang
University of Science. 8(10),745-751.
[2] Jandaik, C. L., & Goyal, S. P. (1995). Farm and farming of oyster
mushroom (Pleurotus sp). In: Mushroom Production Technology (Eds.
Singh, R. P. and Chaube, H. S.). G. B. Pant Univ. Agril. And Tech.,
Pantnagar India, 72-78.
[3] Del Toro G, Castelán R, Garín-Aguilar ME, Leal H. Biological quality
of proteins from three strains of Pleurotus spp. Food Chemistry. 2006;
94:494-497.
[4] Bautista M, M.G. Alanís, E. González, C.L. García. Composición
química de tres cepas mexicanas de setas (Pleurotus ostreatus). ALAN.
1998; 48:359-363.
[5] Zadrazil, F. The ecology and industrial production of Pleurotus
ostreatus, P. florida, P. cornucopiae and P. eryngii. Mush Sc 1974;
9:621-652.
[6] Sánchez JE, Royse DJ. La biología y el cultivo de Pleurotus spp. Ed. El
colegio de la frontera sur y LIMUSA, México. 2001.
[7] Rajarathnam S, Bano Z, Patwardhan M. Nutrition of the mushroom
Pleurotus flabellatus during its growth on paddy straw substrate. JHortic-
Sci. 1986; 61:223-232.
[8] Dias ES (2010). Mushroom cultivation in Brazil: challenges and
potential for growth. Ciência e Agrotecn, 34 (4): 795-803.
[9] Laborde J, Delmas J (1974). Un nouveau champignon comestible
cultivé. Le Pleurote, 1: 631-652.
[10] Valencia NR, López CJ (2005). Cultivo de hongos comestibles del
género Pleurotus sobre residuos agrícolas de la zona cafetera.Centro
Nacional de Investigaciones de café “Pedro Uribe Mejía” –Cenicafé.
Chinchina-Caldas-Colombia, Boletín Técnico nº 27
[11] Chang ST, Miles PG (2004). Mushrooms: Cultivation, Nutritional
Value, Medicinal Effects, and Environmental Impact, Second Edition.
CRC Press LLC, Boca Raton, FL. 1451pp.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:61572", author = "Sandoval Villa Héctor and Estrada Velazco Evaristo and Chavarría Alamilla Luis", title = "Sustainable Production of Oyster Mushroom (Pleurotus ostreatus) in Chiapas, Mexico", abstract = "Pleurotus ostreatus is a common edible mushroom with a number of properties that can help to solve the nutritional and economical problems of people in Chiapas, Mexico. The objective of this project was to produce the mushroom under a sustainable management in which only regional products were allowed as a way to promote the cultivation and consumption of Pleurotus ostreatus; 5 different substrates were tested as well as 2 sanitation methods. The obtained results showed that the highest yields were obtained using corn husk and a thermal sanitation method. Pests and diseases were not a problem during the project but they appeared more in the substrates sanitized with calcium hydroxide.
", keywords = "Pleurotus ostreatus, substrates, sanitation.", volume = "7", number = "7", pages = "686-4", }
