Pleurotus ostreatus is edible mushroom cultivated worldwide and appreciated due to its
Exotic taste and nutritional value. This study investigated the use of different spawning methods (o-spot, top, and bottom, mix-in and layering) and effect of various spawn levels (3, 5, 7, 9, 11, and 13%) on the growth and yield of the mushroom. The results obtained showed that as the spawn level increased, all the growth and yield parameters also increased. The highest number of fruits (11.33), fruit weight (65.69g), widest pileus (657cm.) and longest stipe (5.53cm.) were observed at 13% spawn level and least in others. The highest density of mycelia were obtained as from 9% spawn levels, the mean fruit weight was highest (7.56g) at 9%.significantly shortest days to substrate colonization and primodia initiation were observed at 13% spawn level and the longest at 13% spawn level and the longest at 3%. The results for spawning methods indicated highest biological efficiency (62.57%) when spawn was applied at both ends of the bag (top and bottom) while the least was on the on-spot application. Days of substrate colonization and initiation of the mushroom primodia were shorter significantly at p<0.05. When sufficient amount of spawn is added to a fruiting substrate and applied bi-directionally, the mycelium grows faster and has more energy available for fruiting body formation leading to increased yield and better biological efficiency.
Spawning method, spawn level, Pleurotus ostreatus, biological efficiency.