Research Keyword: Agaricus bisporus

Management of Green Mold Disease in White Button Mushroom (Agaricus bisporus) and Its Yield Improvement

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Green mold is a serious problem for farmers growing white button mushrooms, often destroying entire crops. This research tested various fungicide treatments to find the most effective ways to control the mold while keeping the mushrooms healthy and productive. The study found that certain chemicals like captan and carbendazim work best at specific concentrations, allowing farmers to get better harvests while protecting their crops.

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

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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.

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Spent casing, Sphagnum moss, grass fibers, and green compost as peat alternatives in casing soils for Agaricus bisporus cultivation

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Button mushrooms are commonly grown on peat-based soil, but peat extraction damages important ecosystems. This study tested several alternative materials including spent mushroom substrate, moss, processed grass fibers, and compost as peat replacements. Researchers found that up to 75% of peat could be replaced with these alternatives while maintaining mushroom yield and preventing disease, offering promising sustainable options for commercial growers.

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Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of Agaricus bisporus

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Researchers developed healthier pork patties by replacing up to 50% of the meat with mushroom stalks (Agaricus bisporus). The resulting patties had less fat and more fiber while maintaining good taste and texture. However, very high replacement levels (more than 50%) reduced protein quality. This approach helps reduce food waste from mushroom processing while creating more nutritious meat products.

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Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

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This study investigated how consumers respond to patties made by combining mushrooms with egg white. Researchers tested 16 different versions of these patties, varying the amount of mushroom (0-30%), the type of mushroom (white or crimini), and cooking method (steamed or roasted). Results showed that patties with up to 20% mushroom were well-accepted by consumers, with steamed patties made from crimini mushrooms being most popular. The flavor combination of mushrooms and egg white was rated positively by almost all participants.

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Spent casing, Sphagnum moss, grass fibers, and green compost as peat alternatives in casing soils for Agaricus bisporus cultivation

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Researchers tested alternative materials to replace peat in the soil layer used for growing button mushrooms. They found that moss and compost could replace up to 75% of peat without reducing mushroom yields, though grass-based materials were less effective. The study shows it is possible to move toward more sustainable mushroom farming while maintaining productivity and controlling plant diseases.

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