The cultivation of edible mushrooms dates back a long time (CHANG & QUIMIO, 1982). The oyster mushrooms [Pleurotus (Fr.) P. Kumm.] are among the most popular edible mushrooms, and their cultivation is practiced throughout the world (KONG, 2004). P. ostreatus (Jacq.) P. Kumm. is the most widely-cultivated Pleurotus species for which many commercial strains have been developed. Other Pleurotus spp., i.e. P. cystidiosus O.K. Mill., P. djamor (Rumph. ex Fr.) Boedijn and P. pulmomarius (Fr.) Quél., are also exploited in both tropical and subtropical regions. In addition, Lentinus tuber-regium (Fr.) Fr., a common mushroom species in the southern part of Nigeria, is being studied and cultivated for the production of edible basidiomata and sclerotia (OSO, 1977); sclerotia are used for the preparation of health-promoting compounds according to traditional medical practices. Oil-palm fruit fiber spawn often substitutes the sclerotium in propagating this fungus (OKHUOYA & OKOGBO, 1991). L. squarrosulus Mont. is also a prized edible mushroom in the tropics, which is usually cultivated on tree sawdust (AYODELE et al., 2007). A diversity of production methods utilizing logs, shelves, boxes, bags and bottles have been developed for the cultivation of Pleurotus and Lentinus mushrooms on various locally abundant agro-forestry wastes such as sawdust, straw and cotton residues. Shelf and box cultivation methods are mainly applied for the cultivation of P. ostreatus, P. pulmonarius and P. djamor, while bags and bottles are used for P. cystidiosus. Selection of the cultivation methods is based on the mushroom species/variety, availability of pertinent technological know-how and suitable infrastructure, and farmer’s preferences.
|Numero di pagine||1|
|Stato di pubblicazione||Published - 2010|