INCREASE IN THE PRODUCTION OF PLEUROTUS OSTREATUS IN URBAN AND AGROINDUSTRIAL WASTE FROM ACATZINGO, PUEBLA

• DOI: 10.22533/at.ed.3173292324086

• Palavras-chave: edible mushrooms, sustainable, coffee grounds, biological efficiency.

• Keywords: edible mushrooms, sustainable, coffee grounds, biological efficiency.

• Abstract:

  The objective of this work was to increase the production of Pleurotus ostreatus, using mixtures of agroindustrial residues (sawdust and pine shavings [AP], corn cob [OM], corn stubble [RM] and bean straw [PF]) from the Acatzingo region, Puebla, with coffee grounds [ PC] from homes and cafeterias in the city of Puebla. Five treatments were designed: T1, T2, T3 and T4 with 50% PC and 50% of each of the aforementioned residues, and T5 (mixture of PC, AP, OM, PF, and RM in proportions of 50, 20, 10, 10 and 10% respectively). Production was determined from indicators such as crop cycle, total fresh weight, biological efficiency (EB) and production rate. Resulting the most effective treatment with respect to EB followed T5 (97%), managing to increase these values up to 234% for T1. In addition, a production rate between 1.65% to 3.32% (T1 and T3) was obtained, with an average crop cycle of 64 days in three harvests. Resulting the most effective treatment with respect to EB followed T5 (97%), managing to increase these values up to 234% for T1. Therefore, the addition of coffee grounds to said substrates for the production of P. ostreatus is a sustainable alternative to produce nutritious food.