Effects of mycelium post-ripening time on the yield, quality, and physicochemical properties of Pleurotus geesteranus

Abstract

This study determined the effects of the mycelium post-ripening time on the growth of Pleurotus geesteranus and the substrate metabolism. The characteristic indexes and timing reflecting the physiological maturity of P. geesteranus mycelium were identified to facilitate precise cultivation in factories. The effects of seven mycelium post-ripening times (20-50 d) on the characteristics, yield, and nutrients of P. geesteranus and the substrate physicochemical properties were investigated using the "Jinxiu" strain. Prolonging the mycelium post-ripening time initially increased and then decreased the yield, high-quality mushroom rate, hardness, and elasticity. Mycelium post-ripening time and yield were positively correlated with the high-quality fruiting rate, total sugar content, and chromatic value, and negatively correlated with the lightness value. Moreover, the mycelium post-ripening time was positively correlated with ergosterol content and catalase activity and negatively correlated with C/N, cellulose content, and superoxide dismutase activity. The most suitable mycelium post-ripening time of P. geesteranus was 35-45 days. The pH and acid protease activities can be indicators for the end of P. geesteranus substrate colonization.

Keywords: Pleurotus Geesteranus; Agronomic traits; Mycelium post-ripening time; Nutrient content; Physicochemical properties.

Fig. 1

Effects of mycelium post-ripening time on the fructification of P. geesteranus. (A) The average primordia shape for different treatments; (B) The average fruit body shape for different treatments.

Fig. 2

Effects of various mycelium post-ripening times on the yield and fruiting traits of P. geesteranus. (A) Yield; (B) Quality mushroom rate; (C) Sub-entity number; (D) Single sub-entity weight; (E) Cap length; (F) Cap width; (G) Cap thickness; (H) Stipe length; (I) Stipe thickness. Lowercase letters indicate that values are significantly different (P < 0.05).

Fig. 3

Effects of mycelium post-ripening times on the color and texture of P. geesteranus. (A) L value; (B) a value; (C) b value; (D) Chromatic value; (E) Hardness; (F) Elasticity. Lowercase letters indicate that values are significantly different (P < 0.05).

Fig. 4

Effects of mycelium post-ripening time on the nutritional characteristics of P. geesteranus. (A) Crude fiber, fat, ash, and protein content; (B) Water and total sugar content; (C) Essential amino acids and total amino acids content; (D) Amino acid cluster analysis. Lowercase letters indicate that values are significantly different (P < 0.05). There is no standard deviation in the statistical analysis of amino acid data because the standard deviation value was < 0.001.

Fig. 5

Effects of mycelium post-ripening time on the physicochemical properties of substrates. (A) Water and ergosterol content; (B) C/N and pH; (C) Cellulose, cellulase, and SOD content; (D) α-amylase, β-amylase and ACP content; (E) Acid proteas, PPO, CAT and MDA content. Lowercase letters indicate that values are significantly different (P < 0.05).

Fig. 6

Correlation analysis of mycelium post-ripening time with fruiting traits, yield and substrate properties of P. geesteranus.