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Effects of different orchard tree pruning residues on the yield and nutrient composition of Lentinus edodes

Summary

This research explores using fruit tree pruning waste as growing material for shiitake mushrooms instead of traditional sawdust. By testing different fruit tree residues, scientists found that mushrooms grown on mixed substrates (especially apple and mulberry prunings) produced higher yields and improved nutritional content with better protein and mineral levels. This approach offers an environmentally friendly solution that reduces waste while producing more nutritious mushrooms and lowering cultivation costs.

Background

With expanding Lentinus edodes cultivation, substrate shortages and rising production costs have become significant challenges. Fruit tree pruning residues represent abundant agricultural waste that could serve as alternative substrates for mushroom cultivation, offering sustainable solutions while addressing resource waste.

Objective

This study evaluated the feasibility of cultivating L. edodes on six types of fruit tree pruning residues (Quercus, Malus pumila, Vitis vinifera, Actinidia deliciosa, Ziziphus jujuba, and Morus alba) by measuring mycelial growth, fruiting body development, and comparative nutritional composition analysis.

Results

Compared to control (QS only), yields increased by 14.86% (QS-MPP), 8.1% (QS-VVP), 18.92% (QS-ZJP), and 22.97% (QS-MAP). QS-MAP exhibited highest crude protein (10.84% increase), QS-MPP showed highest fiber and mineral content, while amino acid profiles varied significantly across substrates with optimal formulation being 40% QS, 40% MPP, 17% bran, 1% sucrose, 1% CaCO3, and 1% gypsum.

Conclusion

Fruit tree pruning residues can serve as viable sustainable substrates for L. edodes cultivation, ensuring high yields and enhanced nutritional quality while reducing production costs and environmental pollution. This approach contributes to green circular agriculture by effectively utilizing agricultural waste.
  • Published in:Frontiers in Nutrition,
  • Study Type:Experimental Study,
  • Source: PMID: 39677499
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