Enzyme Activity Pattern During Mycelial Growth and Fruiting Body Development of Pleurotus Florida
Keywords:
Pleurotus florida, enzyme activity, catalase, laccase, peroxidase, mycelial growthAbstract
Pleurotus florida is an economically important edible mushroom whose growth and development are governed by complex biochemical processes. This study investigated the activities of selected enzymes, catalase, laccase, and peroxidase, during mycelial growth and fruiting body development of P. florida. The experiment was conducted in the research laboratory of the Department of Plant and Ecological Studies, University of Calabar, Nigeria. Enzyme activities were assayed in mycelial mats at 10, 20, and 30 days of growth, as well as in mature fruiting bodies. Results revealed significant variations in catalase activity across developmental stages, with peak activity recorded at the 30-day mycelial stage. Although numerical differences were observed in laccase and peroxidase activities, they were not statistically significant. The findings indicate that enzyme activity, particularly catalase, is influenced by the developmental stage of P. florida. Understanding enzyme dynamics in oyster mushroom cultivation contributes to environmentally sustainable food production and efficient utilization of agro-waste substrates.Downloads
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