Aprovechamiento integral de residuos frutales del cantòn Patate mediante fermentaciòn sòlida para cultivo de Pleurotus Ostreatus.

Abstract

This research was about the integral management of fruit waste through solid fermentation to obtain the Pleurotus ostreatus. It was developed in Patate village in two phases. The first one was eveloped in the Environmental Biotechnology Lab in the Science Faculty in the Escuela Superior Politécnica de Chimborazo and it consisted of sowing and mycelium mushroom Pleurotusostreatusen proliferation in agar sabouraud and then in wheat grain. The second stage was developed in Patate village, Tungurahua province because this place has the appropriate environmental conditions to grow the mushroom; all the seasonal fruit waste such as: lackberry,orange, peach, guava and tree tomato were used. This project consists of an integral rocess to treat and manage the waste, since the stems and leaves from the crops and fruit harvesting have the necessary characteristics for the production of this eatable mushroom and the crops leftovers of the mushroom are an important biofertilizer which can be reused in the same crops. Therefore, this research is an example of the application of clean technologies to eliminate the polluting waste, preserve the environmental quality and improve the life conditions of the farmers, the people and the animals that live around the area of influence. The results obtained from the bromatological analysis showed that the mix of all the waste has a pH (hydrogen potential) of 4.33, 29.67% of protein and 37 % of fiber; with these parameters it is demonstrated that these elements can be used as substrates for solid fermentation. The production time was 48 days; four crops were harvested and 881 grams of mushroom were picked, these had an average diameter from 5,5 to 6 cm of mushroom hat; the production decreased each harvest. In the first one a weight of 449 grams was harvested whereas in the last harvest there were 80 grams. A good growth and development of the mushroom was obtained in the physical properties, as weight and size, and also in the organoleptic characteristics, and palatability. It is recommended to use biotechnology processes such as the Solid Fermentation.