Influence of Physiological Parameters on Mycelial Growth and Cultural Characteristics of Blue Oyster Mushroom [Hypsizygus ulmarius (Bull.: Fr.) Redhead]

Study was conducted on physiological and cultural characteristics of blue oyster mushroom [Hypsizygus ulmarius (Bull.: Fr.) Redhead], which is of immense use to identify the most suitable growing conditions for this mushroom. Six level of temperature (10, 15, 20, 25, 30 and 35°C) and five level of pH (4.0, 5.0, 6.0, 7.0 and 8.0) were evaluated to find out the best temperature and pH for the mycelial growth andcultural characteristics of H. ulmarius. Maximum mycelial growth (84.6 mm) was at pH 8.0 followed by pH 7.0 (77.0 mm). The temperature of 25°C was optimum at which maximum diametric growth (77.7 mm) was recorded in potato dextrose agar medium after 5 days of incubation. The growth of H. ulmarius decreased drastically as the temperature increased above or below 25°C. The colour of the mycelium varied fromabsolutely white to snow white and type of growth varied from thin, sturdy, fluffy and sparse.