CO2 Utilization Strategy for Sustainable Cultivation of Mushrooms and Lettuces

Abstract

Mushroom cultivation generates a large amount of CO2 that can be used sustainably. The objective of this study was to use actual cultivation and simulation to find a sustainable cultivation method that uses the CO2 generated by king oyster mushrooms for the production of romaine lettuces. A closed cultivation system consisting of one mushroom chamber, three lettuce chambers, and one gas-mixing chamber was used. Two cultivation conditions, non-continuous and continuous, were analyzed. The non-continuous system cultivated 15 lettuces and 12 mushroom bottles at a time every 25 and 16 days, respectively. The continuous system cultivated three lettuces and mushroom bottles every five and four days, respectively, so that each chamber contained mushrooms or lettuces at each growth stage. The CO2 concentrations in the lettuce and mushroom chambers were stably maintained above 1000 μmol∙mol−1 and below 2000 μmol∙mol−1 in the continuous system. Mathematical models were developed to analyze the CO2 concentration in each chamber. The shoot dry weight of lettuces grown in the mixed cultivation were 48.0%, 21.9%, 19.7%, and 18.1% at 10, 15, 20, and 25 days after transplanting, respectively, higher than those in the lettuce-only cultivation. Compared to mushroom-only cultivation, mixed cultivation reduced the accumulated CO2 emissions into the air by 80.6%. Thus, using CO2 from mushrooms to cultivate lettuce in a continuous cultivation system could reduce CO2 emissions into the air and enable mixed cultivation of mushrooms and lettuces, achieving sustainable agriculture.

Carbon dioxide enrichment promoted the growth, yield, and light‐use efficiency of lettuce in a plant factory with artificial lighting

“…The continuous increase in the CO 2 concentration affects the growth and development of plants (Driesen et al., 2020; Zhang et al., 2018). From the point of view of physiology, it is also a factor of increasing production (Jung & Son, 2021; Wiltshire, 2013). As the substrate of Rubisco, CO 2 is essential fo rphotosynthesis.…”

A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

“…Co-cultivation of mushrooms and lettuce can reduce the accumulated CO 2 emission into the air by 80.6%, due to the ability of mushrooms to support cultivated lettuce by CO 2 resulting from the respiration of mushrooms. This continuous cultivation system of both mushrooms and lettuce can reduce CO 2 emissions into the air and achieve sustainable agriculture [195]. The circular bioeconomy approach could be realized for the integrated production of foods and mushrooms.…”

Penyuluhan Program Budidaya Petani Jamur Tiram Putih Millenial

“…Strategi seperti menggunakan proses fermentasi yang berbeda untuk pengawetan dan mengembangkan media budidaya untuk memperpanjang umur simpan dan meningkatkan hasil sedang dieksplorasi secara aktif (Zheng et al, 2017;Ryu et al, 2015). Selain itu, penggunaan sistem budidaya tertutup dan teknologi pemantauan canggih, seperti sistem berbasis IoT, dapat meningkatkan efisiensi dan produktivitas sekaligus memastikan kelestarian lingkungan (Jung & Son, 2021;Subedi et al, 2019). Budidaya jamur tiram putih dalam pertanian modern sangat penting karena nilai gizinya, signifikansi ekonominya, dan potensi produksi pangan berkelanjutan.…”