EFFECT OF TEMPERATURE ON THE EARLINESS AND PROTEIN CONTENT OF
MUSHROOM
Vinícius Reis de Figueirêdo, Instituto Federal de Educação Ciência e Tecnologia Baiano – IF
BAIANO, Rodovia BR 420, KM 2,5 - Zona Rural, 45.320-000, Santa Inês, Bahia; Antônio Fábio
Reis Figueirêdo, Universidade Estadual de Santa Cruz, Campus Soane Nazaré de Andrade,
km 16 Rodovia Ilhéus-Itabuna, Ilhéus-Bahia.
The mushroom Agaricus bisporus, known as “champignon”, is the most produced and
consumed mushroom worldwide. The high consumption, especially in Europe, can be attributed
to its nutritional characteristics. The aim of this study was to evaluate the influence of
temperature on the earliness and protein content of the champignon. Five strains of A. bisporus
were produced using YERA medium and incubated at 25 C to obtain the spawn. Standard
compounds packed in 15 kg size bags were used for cultivation. After inoculation, the
incubation was carried out at 21±1 and 25±1 ºC. The SISVAR-UFLA program was used for
statistical analysis, with a randomized block factorial design 5 x 2 (five strains cultivated at two
different temperatures) with six replicates for each experiment. The data were subjected to
ANOVA analysis and means were compared by Scott-Knott test (5%). When the cultivation
substrates were kept at 25±1 ºC, all tested strains showed lower earliness values and higher
production values than strains grown in substrates at 21±1 ºC. Maintaining the temperature at
25 ºC during the substrate colonization resulted critical for the development of the mycelium and
therefore mushroom formation. Although the temperature at the time of substrate colonization
showed influence on earliness and yield, the protein content of mushrooms did not vary
significantly for the conditions tested. Further studies are essential to elucidate the influence of
temperature on nutritional characteristics of mushrooms.