The effect of different fruiting temperatures on the yield and nutritional parameters of some wild and hybrid Hericium isolates

Abstract

Temperature has an important impact on the sporophore development of mushrooms. In particular, in some warm area or during summer season, temperatures above 20 °C may emerge as a limiting factor in Hericium spp. cultivation. The aim of this research was to assess the ability some isolates of Hericium spp. (Hericium erinaceus, H. coralloides and H.americanum) to produce fruitbodies at different temperatures (15, 20 and 25 °C). In addition, the effect of different fruiting temperatures on the yield parameters of Hericium spp. and the differences between some nutritional components in fruitbodies grown at different fruiting temperatures were also evaluated. Although some H. erinaceus isolates (He-Denizli, He-Erkel), H. americanum and H. coralloides formed pinheads and fruitbodies at 25 °C, other isolates tested in the study required lower temperatures (15 or 20 °C) for fruiting A noticeable decrease in the ash and protein content of all Hericium spp. isolates grown at 25 °C was verified. However, in general, macro-micro element content, antioxidant activity and phenolic content were not affected by fruiting temperatures. According to the results, some of the Hericium isolates tested in the study exhibited good potential for cultivation at 25 °C. Because of their ability to fruit with high yields under various temperature conditions, these isolates may be promising sources for breeding studies. Moreover, we have demonstrated that fruiting temperature is an important factor on yield parameters, protein and ash contents of Hericium spp. © 2021 Elsevier B.V.