The effect of adding pistachio's peel and almond peel to the substrate on the growth and productivity of oyster mushroom Pleurotus florida

Abstract

This research has been conducted with the aim to study the effect of adding two types of the plant residues (pistac

hios peels and almonds peels) with 10, 20 and 30% concentration to the oyster mushroom (Pleurotus florida) substrate on its productivity and quality. Through comparing some phenological indicators, and the morphological properties of the fruiting body, and productivity indicators, besides proportion of the dry substance and that of the total dissolved solids. The results showed that the longest cycle of production has been observed at the control, that the 20% concentration of pistachios peels required a longest time for start picking with significant differences, the longest fruiting induction period was at the 30% concentration of almonds peels. The pistachios peels treatments were exceeded in the biological efficiency, as they recorded their highest value at the 10% concentration, but gave an obvious increase in the length of stem which is regarded a negative marketing character. While the almonds peels treatment was better with the cap thickness at the 30% concentration. Also the nutritional value of the mushroom increased when the almonds peels 20% treatment, where they showed an increase in proportion of the dissolved solids it is. Thus possible to obtain a high productivity, and better qualitative marketing specifications for the fruiting bodies by the addition of 30% of the almonds peels.