e-ISSN: 1390-5902

CEDAMAZ, Vol. 14, No. 1, pp. 14–17, Enero–Junio 2024

DOI: 10.54753/cedamaz.v14i1.1593

Evaluación de residuos agrícolas, como sustrato para la producción artesanal

del Hongo Ostra (Pleurotus Ostreatus)

Evaluation of agricultural waste, as a substrate for the artisanal production of the

Oyster Mushroom (Pleurotus Ostreatus)

Ricardo Albuja-Narváez 1, Ana Ruth Álvarez-Sánchez 2,* y Juan José Reyes-Pérez 2

1Universidad Técnica Estatal de Quevedo, Unidad de Posgrado, Maestría en Agronomía mención en desarrollo sostenible. Quevedo,

Ecuador

2Universidad Técnica Estatal de Quevedo. Av. Quito. Km 1 ½ vía a Santo Domingo. Quevedo, Los Ríos, Ecuador, CP 120504

*Autor para correspondencia: aalvarezs@uteq.edu.ec

Fecha de recepción del manuscrito: 14/09/2022 Fecha de aceptación del manuscrito: 02/01/2024 Fecha de publicación: 30/06/2024

Resumen—Pleurotus ostreatus es uno de los hongos comestibles más consumidos a nivel mundial, en Ecuador, no existe mucha infor-

mación sobre el uso de residuos agrícolas que sirvan como sustratos óptimos, ni adaptaciones agroclimáticas del cultivo artesanal de este

hongo. El objetivo de este trabajo fue evaluar diferentes residuos agrícolas, como sustrato para la producción artesanal del hongo ostra

(Pleurotus ostreatus) en la comunidad del Carmen, Loja, Ecuador. Para el desarrollo de este trabajo se evaluaron tres tratamientos con

cinco repeticiones para cada tratamiento, los tratamientos fueron evaluados en residuos agricolas de: bagazo de caña (T1), cascarilla de

café (T2) y tamo de arroz (T3), las variables que se midieron fueron: precocidad, eﬁciencia biológica y tasa de producción. El diseño

estadástico utilizado fue un diseño completamente al azar evaluado estadísticamente mediante un ANOVA con el programa estadístico R.

Los resultados indicaron que para el tratamiento con bagazo de caña (T1) la precocidad encontrada fue de entre 34 y 44 días, obteniendo

una producción promedio de 25% y una eﬁciencia biológica de 15%. Para el cultivo del hongo en los residuos de cascarilla de cafe. (T2)

se observaron problemas de crecimiento; en el tratamiento con tamo de arroz (T3) presentá una precocidad entre 52 y 81 días con una

producción promedio de 3,2% y una eﬁciencia biológica promedio de 2%. Concluyendo que el bagazo de caña es el residuo agrícola más

recomendado para el cultivo del hongo Pleurotus ostreatus en la comunidad del Carmen, Loja Ecuador.

Palabras clave—Bagazo de cana de azucar, Eﬁciencia biologica, Precocidad, Tamo de arroz, Tasa de produccion

Abstract—Pleurotus ostreatus is one of the most consumed edible mushrooms worldwide, in Ecuador, there is not much information on

the use of agricultural residues that serve as optimal substrates, nor agroclimatic adaptations of the artisanal cultivation of this fungus. The

objective of this work was to evaluate different agricultural residues, as a substrate for the artisanal production of the oyster mushroom

(Pleurotus ostreatus) in the community of Carmen, Loja, Ecuador. For the development of this work, three treatments with ﬁve replicates

for each treatment were evaluated, the treatments were evaluated on agricultural residues of: cane bagasse (T1), coffee husk (T2) and rice

chaff (T3), the variables that were measured were: earliness, biological efﬁciency and production rate. The statistical design used was a

completely randomized design statistically evaluated by means of an ANOVA with the statistical program R. The results indicated that

for the treatment with sugar cane bagasse (T1) the earliness found was between 34 and 44 days, obtaining an average production of 25%

and biological efﬁciency 15%. For the cultivation of the fungus in the coffee husk residues (T2), growth problems were observed; in the

treatment with rice chaff (T3) it presented an earliness between 52 and 81 days with an average production rate of 3.2% and an average

biological efﬁciency of 2%. Concluding that cane bagasse is the most recommended agricultural residue for the cultivation of the fungus

Pleurotus ostreatus in the community of Carmen, Loja Ecuador.

Keywords—Sugarcane bagasse, Biological efﬁciency, Earliness, Rice chaff, Production rate

INTRODUCCIÓN

Pleurotus ostreatus is one of the most consumed foods

worldwide (Grimm & Wösten, 2018), it ranks second

among the most popular edible mushrooms in the western

world, below Lentinula edodes (shiitake) and with a crop

production between 18% and 19% (Puig-Fernández et al.,

2020). In 2020, it is estimated that the cultivation of mush-

rooms represented a consumption of USD 16.7 billion (Saha-

gún, 2020). This market is represented by medicinal mush-

rooms (38%), wild edible mushrooms (8%) and edible culti-

vated mushrooms (54%) (D. J. Royse et al., 2017). In China

Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0. 14

EVALUACIÓN DE RESIDUOS AGRÍCOLAS ALBUJA-NARVÁEZ et al.

alone, 87% of the 35,000 million kg of edible mushrooms

are produced for annual local consumption (Kapahi 2018).

The consumption of mushrooms in European countries, es-

pecially in the Nordic countries is culturally accepted (Svan-

berg & Lindh, 2019). Latin America does not have a culture

so developed by the consumption of mushrooms, but as time

passes this trend is changing.

In Ecuador, Pleurotus ostreatus is an introduced species

cultivated especially by many mycology enthusiasts, and

only for personal consumption since there is not yet a cul-

ture of mushroom consumption as widespread as in other re-

gions of the world. In addition to this, there is almost no re-

search on regional agroclimatic adaptation and substrate use,

which is available in the country to cultivate this type of edi-

ble mushrooms, being a relatively new activity in the Ecua-

dorian market, which could be developed in populations with

limited economic resources (Cruz et al., 2021). However, it

is known that some native communities in Ecuador consu-

me mushrooms collected from the forest as part of their diet

(Gamboa et al., 2019).

The lack of information of the adaptations needed to cul-

tivate the Pleurotus ostreatus mushroom in different agro-

climatic regions, as well as the lack of incentives for rural

communities. This has affected the production and commer-

cialization of this mushorrom, despite its great importance in

the circular economy and in the production of edible and/or

medicinal ( Grimm & Wösteb, 2018). A possible solution to

improve production and yield is use of local agricultural re-

sidues, as these are easy to obtain and low cost, allowing for

artisanal production. In addition, by using agricultural resi-

dues, it contributes to the circular economy and takes advan-

tage of resource that was previously considered waste.

That is why, the objective of this work was to evaluate dif-

ferent agricultural residues of the main local industries, as a

substrate for the artisanal production of the oyster mushroom

(Pleurotus ostreatus). This work is important because it will

allow us to understand how the cultivation behavior of the

Pleurotus ostreatus fungus is on an artisanal scale in diffe-

rent agricultural substrates with the agroclimatic conditions

of Loja where environmental temperatures range from 9 ºC

to 21 ºC. In addition to starting to answer questions about the

adaptation of cultivation in these cold sites and with high hu-

midity, delivering valuable knowledge about mushroom cul-

tivation to the most vulnerable populations in the sector.

MATERIALES Y MÉTODOS

The research was conducted in the community of Car-

men in the city of Loja, between the months of Septem-

ber through December 2021, a community located between

the geographical coordinates of 4° 1’ 42.063” South latitu-

de and 79° 10’ 56.654"West longitude, at an altitude of 2060

m.s.n.m. with an average temperature of 23 °C.

A completely randomized design (DCA) was used, with 3

treatments T1) in cane bagasse; T2) coffee husk and T3) rice

straw. With a total of 20 gr of mycelium per experimental unit

in quintuplicate. The genetic material used to conduct this

research was Pleurotus ostreatus mycelium acquired from

.Edible Fungi DIKARYA". The substrate obtained was steri-

lized by means of two processes: 1) Exposing the substrate

in water at 70 ºC for 30 minutes; 2) In an electric pressure

cooker brand INSIGNIA, for 15 minutes and 15 pounds 15

pounds of pressureof pressureusing the programming "Vege-

table Steem", after this, calcium carbonate (agricultural lime)

was placed in the amount 10 g per bag.

In this study, 2 kg polyphane bags were used for the cul-

tivation of Pleurotus ostreatus fungus. Each bag contained

10 g of mycelium and 800 g of dry subtrate composed of

local agricultural residues selected from sugarcane bagasse,

coffee husks and rice straw. Subsequently, a wet weight was

carried out with approximately 65 to 75% humidity (hand

test = crush the substrate in the hand and just a few drops of

waterfall), (Cruz et al., 2021).

Once the bags of each substrate had been inoculated with

the mycelium, the bags were closed with a YONG TELI

brand bag sealer, model PFS 300, after this, the contents we-

re mixed homogeneously leaving two small holes in the bags

to remove the air and compact the substrate together with the

mycelium. The cultivation of Pleurotus ostreatus was carried

out in greenhouse conditions.

The variables analyzed in this work were: precocity of the

fungus where it took as reference the number of days that it

takes for the fungus to grow, from inoculation to the appea-

rance of the ﬁrst primordia subsequently, we performed the

calculations proposed by Vega & Frank, (2013), for measu-

ring the rate of production (TP) and the biological efﬁciency

(BE) of the fungus to each of the treatments.

EB(%) = Weight of fresh mushrooms (g)

Weight of fresh substrate (g) ×100 (1)

P=EB

Number of days of the process (harvest) (2)

The results expressed in percentage were transformed for

their statistical processing by the formula sin−1√%, which

guaranteed that they complied with a normal distribution and

with homogeneity so that in this way, ANOVA parametric

statistics was used. All the results were analyzed by analysis

of variance and the means of the treatments were compared

by means of Tukey’s Multiple Range Tests; These analyzes

were performed with 95% conﬁdence (0.05). The statistical

software used was the R studio (Rstudio Team, 2020).

RESULTADOS Y DISCUSIÓN

The precosity of the Pleurotus ostreatus fungus cultiva-

ted by hand on different substrates was obtained that, the

treatment based on cane bagasse (T1) was the most effec-

tive relative to the other treatments obtaining development

values between 34 and 44 days statistically signiﬁcant re-

sults (P=0.02161). Our results are similar to those reported

by Cruz et al., (2021) who observed that in combined subs-

trates of coffee husk, rice husk and sawdust the primordia of

P. ostreatus grew between 35 and 45 days. Cardenas (2017),

showed that the time to develop the mycelium in cane bagas-

se substrate was 35 days and Cuervo & Garzon, (2008) found

that in cane bagasse the Pleurotus ostreatus fungus took 39

days to develop primordia.

Treatment 2 (T2), using coffee husks did not have good

results in this research, this is consistent with what was re-

ported by Fan et al (2006) who found that substances in cof-

e-ISSN: 1390-5902

CEDAMAZ, Vol. 14, No. 1, pp. 14–17, Enero–Junio 2024

DOI: 10.54753/cedamaz.v14i1.1593

fee husks such as tannins and caffeine can have a toxic ef-

fect on fungus cultures. Such as P. ostreatus, signiﬁcantly af-

fecting its growth, biological efﬁciency and production rate.

This may be caused by the ability of tannin to act as enzyme

inhibitors, preventing the fungus from synthesizing enzymes

necessary to degrade the substrate and develop. Mateus et al.

(2017) also reports that boiled coffee substrates may be mo-

re susceptible to contamination by green fungi such as Tri-

choderma, which compete for space and nutrients, causing

Pleurotus growth inhibition.

Which hindered the growth of P. ostratus within this subs-

trate. This result is possibly due to what was reported by Fan

et al., (2006) who reports that in coffee husk substrates there

are substances such as tannins and caffeine that can exert a

toxic effect on fungal crops, mainly P. ostratus reason why,

it can signiﬁcantly affect the growth of the fungus. Mateus

et al., (2017) reports that coffee substrates that are boiled

present greater contamination by green fungi. It should be

mentioned that, the treatment with rice tamo (T3), presen-

ted a precosity between 52 and 81 days (Fig 1). Regarding

Fig. 1: Precosity of the Pleurotus ostreatus mushroom cultivation

in different agricultural residues where: T1) in cane bagasse; T2)

coffee husk and T3) rice straw.

the production rate (PT), it was obtained that the treatment

based on cane bagasse (T1) had higher average values in

the production rate of 25%, statistically signiﬁcant results

(P≤0,008082) (Fig 2). Our results are similar to those found

by Cuervo & Garzon, (2008) who found that, in cane ba-

gasse, the TP was 32%, just as those reported by Cardenas,

(2017) indicated a low TP of 15% in cane bagasse substra-

te. On the contrary, Cuervo & Garzon, (2008) expresses that

by mixing coffee leftovers with sugarcane bagasse, the best

results in productivity are obtained. hey express that in their

research, however, they do not indicate the percentage of it.

Other studies express that combined substrates may be better

than individual substrates but do not say exactly which subs-

trates For the biological efﬁcacy (EB), the treatment based on

cane bagasse (T1) demonstrated the best results, obtaining a

biological efﬁcacy between 5% and 15% with statistically

signiﬁcant data (P≤0,005678) (Fig 3). Our results are lo-

wer than those reported by Vetayasuporn (2006), who notes

in his study that under controlled laboratory conditions, it is

possible to achieve a biological efﬁcacy of 103.56%. Howe-

ver, he reported a biological efﬁcacy of 36%, which is much

higher than what was found in this work.

In order for the process to be economically feasible, as es-

Fig. 2: Production rate (TP%) of the Pleurotus ostreatus

mushroom culture in different agricultural residues where: T1) in

cane bagasse; T2) coffee husk and T3) rice straw.

Fig. 3: Biological efﬁcacy (EB%) of the Pleurotus ostreatus

mushroom culture in different agricultural residues where: T1) in

cane bagasse; T2) coffee husk and T3) rice straw.

tablished by the applied technology, the yields must be grea-

ter than 10% and the biological efﬁciency must reach values

of at least 40% (Puig et al., 2020), therefore, the results of

biological efﬁciency and yield in cane bagasse found in this

study would not be satisfactory for biological efﬁciency, so in

EB they were perceived as lower than those found with other

authors, however Ríos et al., (2010), express that the low per-

centages mainly of Biological Efﬁciency, they are caused by

variations in time mainly to the variability of temperature and

humidity conditions, causing stress on the development of

the fungus, decreasing its metabolism. The treatment with

rice straw (T3) did not obtain good yields in terms of the th-

ree variables of precosity, biological efﬁciency and produc-

tion rate that was measured in this study in addition to this,

Cueva & Monzón, (2014) conclude that rice straw is not a

good substrate for the cultivation of the fungus, due to its low

moisture retention. It is recommended to revise the transla-

tion from Spanish to English, and to use technical terms for

a good understanding in the English language.

CONCLUSIONES

Although our results are not as expected, we can conclude

that the sugar cane bagasse is a good base substrate for the

cultivation of Pleurotus ostreatus, showing good results in

terms of the variables of precosidad and production Rate, but

a low activity in the variable Biological Efﬁciency that can

EVALUACIÓN DE RESIDUOS AGRÍCOLAS ALBUJA-NARVÁEZ et al.

be explained by the climatic conditions of the place where

the study was conducted, giving us more information about

the behavior of this crop is mainly in conditions of low tem-

perature and high humidity.

CONTRIBUCIONES DE LOS AUTORES

RAN): ﬁeld work, manuscript writing; (ARAS): research,

translator, data analysis; (JJRP): article editing, statistical

analysis.

FINANCIAMIENTO

To the State Technical University of Quevedo, for the sup-

port granted through the Competitive Fund for Scientiﬁc and

Technological Research (FOCICYT) 8th Call, through the

project .Agricultural use of ﬁsh crop biosolids and their effect

on vegetable production”.

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