International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:10, October, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(10): 296-301

Comparative Analysis of Temperature on Yield of Different Varieties of Oyster Mushroom Production
K. Chitra1*, K. Dhanalakshmi2, S. Dharani3, S. Gowshika3,Jagadeesh Kumar3, C. Lavanya3 and V. Ambethgar1
1Tamil Nadu Rice Research Institute, Aduthurai, India
2KVK, Vamban, India
3ADAC&RI, Trichy, Tamil Nadu Agricultural University, Coimbatore, India
*Corresponding author

Oyster mushrooms are economical and most easily grown of all cultivated edible mushrooms. The crop has a range of varieties, differing in form, colour, texture and odor, which can be cultivated throughout the year under a diverse agro-climatic conditions. Three different oyster mushroom species viz., Hypsizygus ulmarius (var. CO2), Pleurotus eous (var. APK1) and Pleurotus florida (var. PF) along with three cropping rooms of varied temperatures was used for the study. Among the different cropping rooms, thatched shed with a temperature of 23o C recorded a highest yield of 748g, 712 and 673 g per 500 g of substrate by PF, CO 2 and APK 1 respectively than AC room and Concrete room. The temperature of the cropping room is inversely proportional to the yield of oyster mushroom. Hence, the thatched shed was best suited for oyster mushroom cultivation, which was both economic and easy to use.

Keywords: AC room, Concrete room, Oyster mushroom, Temperature, Thatched shed

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How to cite this article:

Chitra, K., K. Dhanalakshmi, S. Dharani, S. Gowshika, S. Jagadeesh Kumar, C. Lavanya and Ambethgar, V. 2021. Comparative Analysis of Temperature on Yield of Different Varieties of Oyster Mushroom Production.Int.J.Curr.Microbiol.App.Sci. 10(10): 296-301. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.