Mahesh C.A. Galappaththi1, Yuan Lu2, Samantha C. Karunarathna3, Nirosha Wijewardena4, Anuruddha Karunarathna5, Mahesh Gamage4, *, Aseni Navoda Ediriweera6, *
1Postgraduate Institute of Science (PGIS), University of Peradeniya, Peradeniya, Sri Lanka.
2Guiyang Healthcare Vocational University, Guiyang 550081, Guizhou, P.R. China.
3Center for Yunnan Plateau Biological Resources Protection and Utilization, College of Biological Resource and Food Engineering, Qujing Normal University, Qujing, Yunnan 655011, P.R. China.
4Teclink International (Pvt) Ltd, 278/16, Old Kottawa Road, Embuldeniya, Nugegoda 10250, Sri Lanka.
5Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
6Department of Biosystems Technology, Faculty of Technology, University of Ruhuna, Sri Lanka.
The wild edible mushroom Macrocybe gigantea is widely consumed as one of the prime seasonal delicacies in the tropical and subtropical regions of the world. In this study, M. gigantea was identified through morphological and phylogenetic analyses. Spawn production and cultivation parameters of M. gigantea were investigated for the first time in Sri Lanka. The mycelial growth was observed in potato dextrose agar medium, while paddy grains were used for spawn production. A mixture containing rubber sawdust (100 kg), rice bran (18 kg), CaCO3 (2.5 kg), gypsum (1 kg), and MgSO4 (0.35 kg) was tested as a substrate for colonization bags. In addition, gene sequence-data, proximate analysis, energy value, and mineral elements of cultivated M. gigantea were studied. Mycelia in mushroom growth bags were cultivated under the temperature range of 27–30 ℃ and relative humidity of 60 %. Three weeks after inoculation, the primordia appeared and it took four additional days until the occurrence of young fruit bodies. A second flush was harvested 3 weeks after the first. Proximate analysis, energy value, and mineral element analysis were recorded as 85.3 % moisture, 0.8 % ash, 1.6 % fat, 2.3 % protein, 10.0 % carbohydrate, 0.28 % potassium (K), 0.00064 % iron (Fe), 0.0024 % sodium (Na), and energy 63.6 kcal/100g. This study provides valuable information concerning the cultivation and nutritional composition of M. gigantea in Sri Lanka.
Galappaththi MCA, Lu Y, Karunarathna SC, Wijewardena N, Karunarathna A, Gamage M, Ediriweera AN (2022) First successful cultivation and nutritional composition of Macrocybe gigantea in Sri Lanka. MycoAsia 2022/07. https://doi.org/10.59265/mycoasia.2022-07
Handling Editor: Dr. Nalin Wijayawardene
Reviewers: Dr. Armin Mešić, Dr. Nakarin Suwannarach