INFLUENCE OF PASTEURIZATION ON DIFFERENT COMPOSTS USED FOR AGARICUS SSP. MUSHROOM CULTIVATION ON CHANGING THE AMMONIA CONCENTRATION AND THE pH LEVEL

Sandor Rózsa University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Faculty of Horticulture,Calea Mănăştur St., No. 3-5, 400372
Dănuț Nicolae Măniuțiu University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Faculty of Horticulture,Calea Mănăştur St., No. 3-5, 400372
Tincuța Marta Gocan University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Faculty of Horticulture,Calea Mănăştur St., No. 3-5, 400372
Stela David University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Faculty of Horticulture,Calea Mănăştur St., No. 3-5, 400372
FeliciaSuzana Butuza Bumb University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Faculty of Horticulture,Calea Mănăştur St., No. 3-5, 400372

DOI: https://doi.org/10.15835/agrisp.v99i3-4.12674

Keywords: mushroom, compost, pasteurization, pH, ammonia

Abstract

The mushrooms provide important sources of protein extracted from materials with very low economic value, such as manure, waste from agriculture, forestry, timber industry. It is used with maximum efficiency the created nutrient substrate, which after a crop cycle of 3-5 months can be reused as fertilizer in agriculture (Agaricus mushrooms, Coprinus, Stropharia), or as animal feed or as fuel (oyster mushrooms). Ammonia is eliminated during composting and pasteurization and the nitrogen that will remain will become digestible nitrogen protein, which provide the food for the mushrooms mycelium. This paper presents the dynamic of the chemical transformation of compost for Agaricus ssp. mushroom growing during the pasteurization process.

Published

2017-06-27

Issue

Vol. 99 No. 3-4 (2016): AGRICULTURA

Section

Research articles

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