EFFICIENCY OF SOYBEAN MEAL AND CALCIUM CHLORIDE IN PRODUCTIVITY AND STORABILITY OF WHITE MUSHROOM.

K. Al-jobory, Muhammed; R. Al-kaisy, Mustafa; S. Juber, Kamil

	EFFICIENCY OF SOYBEAN MEAL AND CALCIUM CHLORIDE IN PRODUCTIVITY AND STORABILITY OF WHITE MUSHROOM.
The Iraqi Journal of Agricultural Science
Article 1, Volume 39, Issue 1, 2008, Pages 36-46
Authors
Muhammed K. Al-jobory; Mustafa R. Al-kaisy; Kamil S. Juber
Abstract
The study included two experiments. The first one concerned on the effect of adding of soybean cake to the compost in the casing stage on the production while the second dealing with the effect of adding of calcium chloride in the casing stage on the storability of white mushroom. Results showed that adding sterilized soybean cake in their three concentrations (5%,7.5%, 10%) to the compost in the casing stage don't significantly increased the yield in the three harvesting stages, while the treatments with soybean cake in their three concentrations significantly decrease the yield of second and third flush yield compared with the control treatment. The yield for the two harvesting on the three concentrations was ranged 183.7 -40.8 g/box and 33.2-0.0 g/box respectively while it was in the control treatment 274.1 and 45.1 g/box respectively. Adding soybean cake in the three concentration decreased the total weight compared with the control treatment. The total yield in the adding treatment on their three concentrations range 894.5-249.1 g/box while it was 917.9 g/box in the control treatment. The adding of soybean cake in the three concentrations showed decrease in the biological efficiency of the fungus, it was ranged 62.8% -17.5 in the addition treatments on their three concentrations while it was in the control treatment 64.4%). Adding of calcium chloride in percentage 0.2% and 0.3% with the irrigation water after casing in the second experiment reduced percentage of yield loss to 0.07% and 0.06% respectively compared with the control treatment which had 0.17% yield loose after 7 days of storage. The spray treatment with 0.3% calcium chloride significantly increased the calcium content in fruit bodies tissue to 647.72 mg/kg compared with the control treatment which reached to 378.03.' Adding 0.3% calcium chloride significantly increased the dry matter content to 12.83%), this percent was significantly dropped to 10.99% when calcium chloride at 0.2% was used. Adding of 0.3% calcium chloride with irrigation water to the casing layer caused a significant increased in Ortho Dihydric Phenols "compound to 11.77g/l, while calcium at 072% and control treatment caused a significant decreased in Ortho Dihydric Phenols compound to 8.17 and 5.63g/l respectively.

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