Assessment of yield and quality of double-spore champignon mushrooms

Abstract

The article presents the results of experimental data characterizing the yield and quality of double-spore champignon mushrooms obtained by their cultivation on the substrate with the use of organic additives of plant and animal origin - waste of food and processing industries: sunflower husks, meat and buckwheat meal and coarse grains. The yield of mushrooms is estimated by periods of substrate preparation (winter and summer) and fruit-bearing waves. Higher yield of mushrooms of mushrooms of double-spore champignon was obtained on the substrate prepared in summer for two waves of fruiting. Assessment of the quality of mushrooms involved studying the content of protein, fiber, fat and ash elements (potassium, phosphorus, calcium, sodium and magnesium). The results show that sunflower husk and meat and bone meal are the best organic additives that not only increase the yield of mushrooms, but also their quality. The study shows that the quality of mushrooms obtained in the second wave is significantly higher than the quality of mushrooms obtained in the previous wave. Positive is the fact that the use of organic waste in industrial mushroom production contributes to the efficient management of, as a rule, little used by-products of food and processing industries.