Journal of Agriculture
and Environmental Sciences

Acceleration of Five Types Edibel Wood Mushroom Production through Varied Harvest Synchronization Temperature Settings
Agus Sugianto, Anis Sholihah, Priyagung Hartono

Abstract
The aim of this research was to get synchronization temperature from five types of edible wood mushrooms that can produce together in one mushroom house. The method used in this research is Split Plot Design. The Main Plot is the harvest synchronization temperature (T) consisting of 5 (five) levels covering:t 1 = 5oC ; t2 = 10oC ; t3 = 15oC ; t4 = 20oC; t5 = 25oC. The second plot is the mushroom species (S) consisting of 5 (five) levels covering: s1 = white oyster mushroom; s2 = red oyster mushroom ; s3 = brown oyster mushroom ; s4 = wood ear mushroom; s5= Shiitake. The results concluded: The combined of (T) and (S) for the accelerated production of five species of wood fungi covering white oyster mushroom (Pleurotus ostreatus), red oyster mushroom (Pleurotus flabelatus), brown oyster mushroom (Pleurotus obolonus), wood ear mushroom (Auricularia polytrica), and shiitake (Lentinus edodes), The harvest synchronization temperature of five types of edible wood mushrooms which can produce together lies in the range 13,5oC up to 19oC; with biological efficiency value of each: 62,9%; 45,3%; 34.6%; 59,7%; and 50,1%.

Full Text: PDF     DOI: 10.15640/jaes.v6n2a15