Abstract

GONZALEZ, David E. et al. Evaluation of the residual biomass (cherry) of coffee as a substrate for the cultivation of the edible fungi Pleurotus ostreatus. Rev. ion [online]. 2020, vol.33, n.1, pp.93-102.  Epub June 26, 2020. ISSN 0120-100X.  https://doi.org/10.18273/revion.v33n1-2020009.

Colombia is a coffee producing country and it is estimated that 60 % are residues, where cherry is one of them; this organic material when decomposing can be harmful to the population, the environment and surrounding crops. The objective of this investigation was to evaluate the residual biomass (cherry) of coffee as a substrate for the cultivation of edible fungus Pleurotus ostreatus, in order to give greater added value to these residues. The residual biomass (cherry) of coffee was supplied by farmers in the department of Quindío, which was characterized physicochemical, analyzing parameters such as pH, humidity, fiber, fat, cellulose, lignin, ashes, organic matter and nitrogen; to then be used as a substrate in the cultivation of the fungus and finally establish if it can be used as a measure of waste reduction. The physicochemical characterization of biomass reported pH of 6.693 ± 0.041, humidity percentage of 82.875 ± 0.209, lignin and cellulose content of 28.954 ± 0.046 and 48.390 ± 0.326, respectively and organic matter of 13.249 ± 0.187. In the cultivation of the fungus, the appearance of the primordia was observed at 15 days and the fungus to harvest at 20 days, reducing the volume of waste by 80 %. To conclude, the physicochemical characterization of the residue reported adequate components to be used as a substrate in the cultivation of Pleurotus ostreatus fungi, it is important that these wastes are used for the generation of a new product and/or the reduction of this, which would achieve a balance between the environment and the waste that is generated.

Keywords : Biomass; Coffee; Characterization; Cultivation; Waste.

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