Evaluation the Effect of Adding Citrus Juice Residue to The Substrate on Productivity and Quality of Cultivated Oyster Mushroom Pleurotus florida

Abstract

This research was carried out to evaluate the effect of adding citrus juice residue at four concentrations (10, 20,30 and 40%) to oyster mushroom Pleurotus florida substrate (wheat straw) on its productivity and quality. The productivity indicators (yield and biological efficiency) and chemical content (the per

centage of protein, total phenols, antioxidant activity (DPPH%)) were studied. The results shown that most of the concentrations of citrus residue increased productivity and biological efficiency, but high concentrations 40% caused the death of mycelium.

However, treatment 30 % of citrus juice residue was the best compared to the control and other treatments, which increased both productivity (448.68 g/kg wet substrate) and biological efficiency (136.02%). Moreover, the citrus juice residue increased the nutritional value of oyster mushroom. Protein and antioxidant activity were the highest at 30% of citrus juice residue (25.49 % of dry matter and 66.22 DPPH%). In conclusion, mushroom farmers can be advised to add 30% of citrus juice residue to the mushroom substrate due to its positive effect on the production and nutritional value of oyster mushrooms on the one hand and for safe disposal of it on the other.