Effects of Temperature and Hydrogen Peroxide (H2O2) on Mycelial Growth and Yield of Oyster Mushroom (Pleurotus ostreatus)

Background and Objective: Oyster mushroom (Pleurotus ostreatus) growth and yield are influenced by environmental factors such as temperature and chemical treatments like Hydrogen Peroxide (H₂O₂), which can affect mycelial development and productivity. This study explores the influence of temperature and Hydrogen Peroxide (H₂O₂) concentrations on the mycelial growth and yield of oyster mushrooms (Pleurotus ostreatus). The primary objective was to identify optimal conditions for maximizing growth and fruiting body production. Materials and Methods: Experiments were conducted at the Plant Pathology Laboratory, Patuakhali Science and Technology University. Mycelial growth was assessed on potato dextrose agar (PDA) under four temperatures (15, 20, 25, and 30°C) and five H₂O₂ concentrations (0.1, 0.25, 0.5, 0.75, and 1%). Spawn preparation and fruiting body cultivation were carried out on a sawdust-wheat bran substrate in controlled conditions. Key parameters, including mycelial growth rate, mycelium running time, yield, and yield attributes, were statistically analyzed using ANOVA with Duncan’s Multiple Range Test (DMRT) at p<0.05. Results: The optimal temperature for mycelial growth was 25°C, with complete mycelial coverage of the PDA plate within 9 days. Growth was significantly reduced at 30°C. Among the H₂O₂ treatments, 0.1% resulted in the highest mycelial growth (3.2±0.05 cm within 3 days), the shortest mycelium running time (16.12±0.94 days), and the maximum fruiting body yield (578.67±6.21 g per spawn packet). Higher H₂O₂ concentrations negatively affected both growth and yield. Conclusion: A temperature of 25°C and an H₂O₂ concentration of 0.1% were determined to be optimal for the growth and yield of P. ostreatus. These findings offer valuable guidelines for enhancing mushroom production efficiency under controlled conditions.