MYCOLab Ai Logo - gold and army green

Agaricus bisporus Grown on Sustainable Peat Casing Alternatives—A Systematic Review on Quality Characteristics

Summary

This review examines how replacing traditional peat with sustainable alternatives affects button mushroom quality. Researchers analyzed seventeen studies testing materials like composted waste and soil mixes as replacements for peat casing. The findings show that alternative materials can maintain or improve nutritional content and other quality traits, though specific combinations and fungal strains significantly influence outcomes.

Background

Agaricus bisporus is the most commercially important mushroom species in Europe and North America. Traditional peat-based casing materials raise significant ecological concerns due to carbon emissions and habitat destruction, necessitating the development of sustainable alternatives that maintain product quality.

Objective

This systematic review examines seventeen studies published between 1989 and 2025 investigating various peat substitutes for A. bisporus cultivation while assessing quality criteria including nutritional value, appearance, and texture to determine viability of alternatives.

Results

Seventeen studies identified eighteen different peat substitutes. Most studies focused on organic/inorganic content and size/weight measurements. Alternative casings like spent mushroom substrate and vermicompost often increased dry matter and ash contents. Protein levels varied depending on casing type and fungal strain. Color, firmness, and texture varied significantly with casing composition.

Conclusion

Different casing materials directly influence mushroom quality parameters; minor adjustments in casing composition can enhance fruiting body quality. While promising alternatives exist, future research should focus on heavy metal and pesticide residue analysis, chitin content effects, and optimization of casing mixtures for improved quality.
  • Published in:Foods,
  • Study Type:Systematic Review,
  • Source: PMID: 41097518, DOI: 10.3390/foods14193348
Scroll to Top