The Effect of Different Production Environments on Yield and Quality in Mushroom (Pleurotus Ostreatus) Production

Abstract

Fear of the risk of poisoning from wild mushrooms increases the production of cultivated mushroom species. Oyster mushrooms, which are among these mushroom species, have been preferred in recent years due to some advantages in production. It is very important to ensure regional diversity in production environments in increasing mushroom production. In this study, it is aimed to expand mushroom production in Van and its surroundings and to investigate the efficiency of production in straw and inactive tea wastes that can be easily obtained by the producers of the region. The study, which was established with wheat straw, tea waste and ready-made mushroom production kits, was designed in a randomized plot design with four replications. The parameters of the first harvest, carpophore weight, total yield, carpophore measurements, macro and micro elements were examined in the mushrooms obtained. In the study, it was seen that the mushroom data produced in the tea media were closer to the mushroom data obtained from the ready-made kits obtained from the companies producing mushrooms.