Aprovechamiento de los residuos de mora y tomate como sustrato para el cultivo del hongo comestible pleurotus ostreatus, en la localidad de San Antonio

Abstract

The objective of this study was to evaluate the nutritional potential of lignocellulosic residues of blackberry {Rubusglaucus Benth) Furthermore, tomato (Solanum lycopersicum) from pruning as a substrate for producing the fungus Pleurotus ostreatus. The waste was collected in the community of San Antonio belonging to the Riobamba canton, where the solid fermentation process was carried out under environmental conditions of the area. For the reactivation of the strain and subsequent obtaining of the inoculum, PDA agar was used as the culture medium and the massification of the mycelium was carried out in wheat grains; Subsequently, each treatment was inoculated with 10% of mycelium concerning the weight of each cover; the established treatments were three, composed of IT, 50% quinoa, 25% blackberry and 25% tomato; T2, 25% quinoa, 50% blackberry and 25% tomato; T3, 25% quinoa, 25% blackberry and 50% tomato. The covers for their incubation were placed in a dark cabinet with an average temperature of 16 to 25 °C; Once the mycelium was propagated in the substrates, the covers were placed in a room with adequate lighting, temperature and humidity to form fruiting bodies. The treatment that showed the highest production was T2, with an average biomass of 335 g, reaching a yield, biological efficiency and productivity rate of 33.50%, 76.82% and 1.80%, respectively, followed by IT with an R of 30.72%, EB of 71.38% and TP of 1.65%; the lowest production was obtained with T3 with 27.35% yield, 56.96% biological efficiency and 1.37% productivity rate. Based on the results obtained, it is concluded that the blackberry and tomato residues present suitable characteristics for cultivating oyster mushrooms, reducing the volume of this type of residue while generating environmental benefits.