EFFECT OF PHYSIOCHEMICAL FACTORS ON FRUITING BODY FORMATION IN MUSHROOM

Abstract

Objective: Fungi are heterotrophs and are involved in decomposition, nutrient cycling and nutrient transport, and are indispensable for achieving sustainable development. Mushrooms are the fungi with a distinctive fruiting body. Mushrooms are produced all over the world. In India, Punjab is the leading mushroom growing state. Mushrooms are rich sources of proteins, vitamins and minerals. Different types of immunoceuticals like lentinan, schizophyllan, active hexose correlated compound (AHCC) etc. have also been prepared from various mushrooms. The present review work highlights important observations in the area of mushroom. Methods: This review also shows that how several factors affect the fruiting body formation of mushrooms, which includes physiological (composition of culture media) and environmental factors (light, temperature, salinity, etc.). There are different factors like light, temperature etc. which affects the fruiting body development.Results: It has been found that, light has positive effects on hyphal aggregation and fruiting body maturation. It has been found that in oyster mushroom, light is essential for both normal expansion of pileus and in spore formation. It has been found that length of Stipe and the diameter of cap decreases with an increase in the concentration of CO2. Also, there is a range of temperature within which sporophore development occurs. The composition of media affects the growth of mushrooms too. It’s important to maintain a balance between carbon and nitrogen sources for induction of the fruiting body.Conclusion: There are different environmental factors affecting the fruiting body development of mushrooms. Hence, by adjusting various factors like temperature, light, media composition production of mushrooms can be increased.