Influence of effective microorganisms on the diameter of the cap and mass of mushrooms

Abstract

Mushrooms, due to their nutritional value, are increasingly included in people's diets. A small number of species are cultivated commercially in the world. There is also not a lot of research related to mushroom cultivation technology. The goal of the work was to determine the application of effective microorganisms in the production of champignon mushrooms in briquettes. EM Aktiv preparation is used in two treatments. In treatment EM1, compost was sprayed in the briquettes after mycelium sowing. Peat used as mulch was also sprayed twice. In the course of cultivation, spraying with water mist with the addition of preparations was carried out. In the EM2 treatment, only the initial treatment of compost and peat was carried out. The diameter of the champignon cap and the weight of the champignon were measured in each harvest (5 harvests in total). The diameter of the cap showed statistically significant differences only in dependence on the harvest term. With the length of the growing time, the diameter of the mushroom cap also increased. Mushroom mass was statistically highly dependent on treatment and harvest time. In treatment EM 1, an increase in the mass of champignons was determined by 19.97% compared to the control, and in treatment EM 2 by 0.04%.