Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/324
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dc.contributor.authorObodai, M.-
dc.contributor.authorVowotor, K. A.-
dc.date.accessioned2017-10-12T14:30:48Z-
dc.date.available2017-10-12T14:30:48Z-
dc.date.issued2002-
dc.identifier.citationThe Journal of Food Technology in Africa, 7 (3), 98-100en_US
dc.identifier.issn1028-6098-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/324-
dc.description.abstractThe spawn run period, time for first appearance of mushrooms, number of flushes and biological efficiency (yield) of eight different strains of oyster mushrooms grown on composted sawdust of Triplochiton scleroxylon K (Schum) were studied. The spawn run period on the compost bags for the strains ranged from 40-48 days. Plewotus citrinopileatus strain PCB showed very poor and patchy growth and the mycelium never fully colonised the substrate. This indicates that the different strains of the mushrooms utilize the given substrate at different rates. The time for first appearance of mushrooms ranged from 4 to 35 days. With the exception of P. burundii strain HK-51, which produced only one flush, all strains produced at least three flushes. Pleurotus eous strain Kapak, the highest yielding strain produced six flushes. With all the strains flush 1 gave the highest yield of 63.9g, and flush 6 the lowest yield of 0.9g. Pleurotus eous strain Kapak gave the best yield and biological efficiency whilst P. burundii strain HK-51 produced the least yield. P. citrinopileatus strain PCB did not produce any fruiting bodies during the period of study. Significant differences (P<0.05) in yield of the different species of mushrooms were recordeden_US
dc.language.isoenen_US
dc.publisherInnovative Institutional Communicationsen_US
dc.subjectMushroomsen_US
dc.subjectFlushesen_US
dc.subjectBiological efficiencyen_US
dc.titlePerformance of different strains of Pleurotus species under Ghanaian conditionsen_US
dc.typeArticleen_US
dc.journalnameThe Journal of Food Technology in Africa-
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