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Abstract
Dina Adel Anwar: Effect of Number of Harvests on the Production and Nutritive Value of Mushroom Fruits, Sprout Vegetables and Their Residues. Unpublished Ph.D. Thesis, Department of Horticulture, Faculty of Agriculture, Ain Shams University, 2016.
This work was undertaken to study the effect of number of harvests on the yield and nutritive value of mushroom (Pleurotus columbines), wheat sprout, pea sprouts shoot and their residues. Two spawn rates 5% and 2.5% were used to produce mushroom fruits and the results showed that maximum mushroom yield (weight of fresh mushroom harvested at maturity) was obtained from first flush at 5% rate of spawn per kg dry substrate. However, there are no significant differences between 5% and 2.5% on dry spent mushroom weight (residues) per kg of substrate and the estimated spent weight per day. At incubation stage, spent weight has been decreased by 35% from initial weight and the decrement would be continued with picking until fourth flush to be the lowest. Chemical composition of mushroom fruits and the spent left after picking revealed that small increment of fruit protein content was found with picking. Second flush contain higher fiber over other flushes. Carbohydrate content decreased gradually with picking. Mushroom contains some phytochemical constituents such as xanthinin; flavones, 3-hydroxy-7-methoxy and flavones, 2, 5, 6, 6-tetramethoxy which have an antioxidant effects. On the other hand, crude protein and ash concentrations increased in fungal-treated rice straw and the highest value was observed after fourth flush. Cellulose and lignin values decreased in fungal-treated samples. Stopped picking after third flush would be recommended for their high protein content and reduce the harvesting time with saving labor costs. Wheat sprouts is the young seedling grass of the common wheat plant, freshly juiced for human consumption. Highest yield of fresh sprout shoots and sprouts weight were obtained from hydroponic method while it produce lowest fresh yield of green wheat sprouts forage mass. However, rice straw was used as a suitable medium for growing wheat sprouts to avert
hydroponic problems and its high value compare with wheat straw. 75% seeding density was ideal for produce wheat sprouts. Growing wheat sprouts at laboratory was more effective to achieve high volume of green juice especially at first cut in compare with open field; in addition it caused an increase in protein content. While the total chlorophyll, minerals (Ca, Fe and Se) and essential amino acids underwent to increase under open field over laboratory. No big changes of phytochemical constituents observed between laboratory and open field but it was more pronounced compare with wheat seeds. Producing wheat sprouts on rice straw improves the chemical composition of straws by increasing its protein content and decreased the lignin content in spent sprouts either with or without sprout shoots cutting. Pea sprouts shoot is the young and tender shoot of the pea seeds and its one kind of important sprout vegetables. Usage rice straw medium with 75% seeding density was ideal for produce pea sprouts shoot. Growing pea sprouts in laboratory at first cut were significantly raise fresh yield of pea sprouts shoot per square meter while fresh sprout shoot yield per kg of seeds was higher under open field condition. The protein content of sprouts shoot was enhanced under laboratory at first cut over open field but carbohydrate and ash contents were increased at open field. Levels of Ca, Fe, Zn and Mg were increased as growing pea sprouts shoot under open field condition over laboratory. Sprouted pea on rice straw revealed an improvement in crude protein with higher in the crude fiber and decrement in lignin content.
Keywords: Mushroom, Wheat sprouts, Pea sprouts shoot, Cutting, Flushes, Nutritive value, Sprouting, Spent mushroom, Forage mass.