Carbon Dioxide Emission Modeling of King Oyster Mushroom before and after Thinning Processes According to Temperature and Growth Stage

Abstract

Temperature and CO2 concentration affect the yield and quality of mushrooms. In particular, high CO2 concentration due to mushroom respiration induces specific physiological disorders of mushrooms. The objective of this study was to quantify the CO2 emission rate of King Oyster mushrooms (Pleurotus eryngii (DC.) Quél) as a function of temperature and growth stage during the cultivation including thinning processes. CO2 emission rates of the substrate including mycelium before and after thinning were significantly different. In the respiration model, the maintenance and CO2 production coefficients of fruit bodies were expressed as quadratic equations according to temperature. The total CO2 emission rate of a bottle of mushroom estimated by the model were validated with measured ones (R 2 = 0.71). The CO2 emission rates of the mushroom showed exponential and quadratical increases with growth stage and temperature at 16 to 25℃, respectively. The CO2 emission rate models developed for King Oyster mushroom can be utilized to control the CO2 concentration and temperature in mushroom cultivation facilities.