تأثير نوع الوسط و المدعم و مستوى اللقاح في بعض الصفات النوعية للفطر Pleurotus sapidus.

الملخص EN

This study was conducted at the project of Organic Fertilizer Preparing and Mushroom Cultivation in Karbala governorate that belongs to the organic farming center of Baghdad, during 2015 and 2016 to study the effects of three factors (A) substrate type included : wheat straw (W), corn cobs (C), date palm fronds wastes (P), 50% wheat straw+50% corn cobs (WC), 75% wheat straw+25% corn cobs (WwC), 50% wheat straw+50% date palm fronds wastes (WP) and 75% wheat straw+25% date palm fronds wastes (WwP).

(B) supplement type were three levels : without supplement (SU0), 20% wheat bran (SU1) and 20% grass land cutting wastes (SU2).

(C) spawn level were three levels : 3%(SP1), 5%(SP2) and 7%(SP3), on growth and productivity of Oyster mushroom type Pleurotus sapidus as an experiment according to Completely Randomized Design (CRD) with three replicates.

Results showed a differently effect on fruit bodies quality.The fruit bodies produced from the (W) substrate were higher in protein, fat and crud fiber 23.76, 1.83 and 29.58% respectively, and gave a lower carbohydrate content was 38,52% .

(WwP) substrate gave lower protein content 12.63%, lower fat,crude fiber and higher carbohydrate content 1.63%, 27.37 and 49.66 % respectively.

Wheat bran supplementation gave higher content of protein, ash, fat and crud fiber 19.64, 6.75, 1.79 and 32.31% respectively.

Effects of spawn level on fruit bodies quality were different where SP2 given a protein and fat content 18.08 and 1.77% respectively.

SP1 level given a higher content of crud fiber 29.84% and carbohydrate 48.21%.

A numbers di- interactions and tri- interactions between the factors of this study recorded a significant increase in the most morphological, productivity and quality characteristics of Oyster Mushroom fungi P.sapidus