John Miller
Mushrooms are a nutritious food with a small environmental footprint. They are grown in a unique blend of recycling, science, and efficacy, which makes them one of the most sustainably produced foods in the United States. However, there has been little research into the harm caused by fungi that contribute to the production of greenhouse gases. Some types of fungi exchange gases based on their environment. For example, yeast conducts aerobic respiration when oxygen is present and performs anaerobic respiration when it is not. Mushrooms also require carbon dioxide (CO2) during pinning, a critical part of their growth cycle.
| Characteristics | Values |
|---|---|
| Gas produced by mushrooms | Carbon dioxide (CO2) |
| Gas exchange in fungi | Based on the presence of oxygen in the environment |
| Oxygen presence | Absorbed through tiny pores in aerobic respiration |
| Absence of oxygen | Anaerobic respiration, absorbing available nutrients and causing fermentation |
| Environmental impact | Low CO2 emissions, small environmental footprint |
| Water vapor | High rate of respiration after harvesting, requiring controlled humidity packaging |
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What You'll Learn
Mushrooms are a type of fungus that respires
Like other types of plants, fungi breathe. They absorb oxygen from the small pockets of air between soil particles and exhale carbon dioxide (CO2). Fungi can also perform anaerobic respiration when there is no oxygen present, absorbing what nutrients they can and causing fermentation in the process.
Mushrooms are unique in that they require carbon dioxide for their growth cycle. Carbon dioxide levels are critical in mushroom farming and must be tightly controlled, along with darkness and humidity, to obtain high-quality, large sizes, and overall yield. Most experts suggest CO2 levels between 10,000 and 20,000 ppm during the spawn run but no more than 1,000 ppm during the fruiting phase, preferably between 500 and 800 ppm. If CO2 concentrations are higher than 1,000 ppm during fruiting, yields will decrease.
Despite their contribution to the respiratory process, mushrooms have a small environmental footprint. They are a low-energy crop, requiring less water and electricity to produce than other types of fresh produce. Additionally, mushroom growers can recycle byproducts and waste from other agricultural sectors, further reducing their environmental impact.
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CO2 is an inert gas that assists in mushroom farming
Carbon dioxide (CO2) is an essential yet inert gas for mushroom growth. It is a colorless, odorless gas that is produced by the mushrooms during the growth process. However, it must be maintained at the right level to achieve optimal growth and yield. Controlling CO2 levels in the mushroom growing environment can be achieved through ventilation, air exchange, and the use of a CO2 controller or sensor.
CO2 concentrations directly impact the growth rate, morphology, and quality of mushrooms. High levels of CO2 can cause the mushrooms to grow too quickly, resulting in poor quality and low yield. On the other hand, too little CO2 can slow down mushroom growth and result in small or deformed mushrooms. Therefore, it is crucial to measure and regulate CO2 levels to ensure optimal conditions for the mushrooms. The ideal CO2 level for mushroom growth is between 10,000–20,000 ppm during the spawning process, but no more than 1,000 ppm during the fruiting phase, preferably between 500 and 800 ppm.
Monitoring carbon dioxide levels is particularly important during pinning, a critical part of the mushroom's growth cycle. Mushrooms pin under high CO2 levels, then extend their stems to find oxygen. If CO2 levels are too high during the fruiting stage, mushrooms can exhibit abnormal growth, such as elongated stems and underdeveloped caps, reducing their market value. This is known as legging.
By using CO2 meters and controllers, mushroom farmers can efficiently control the CO2 levels in their growing environments, optimizing their production and ensuring healthy and delicious mushrooms all year round. With proper CO2 management, growers can produce high-quality, large-sized mushrooms with high overall yields, contributing to the sustainability and nutritional value of mushroom farming.
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Oxygen is required for mushroom respiration
Mushrooms, like other fungi, require oxygen for respiration. Fungi do not have the complex structures that plants do, which allow plants to use sunlight efficiently and produce large amounts of their own energy. Instead, they rely on flexible methods of absorbing the necessary gases and gaining energy from their environment. Fungi primarily grow underground, where they absorb oxygen through the natural pores in the soil.
Mushrooms respire at a high rate when harvested, and this rate gradually levels off. They give off large amounts of water vapour through their porous skins. If the humidity is too high, it can lead to the growth of microorganisms on the mushroom tissue, causing unsightly blemishes. Therefore, it is important to control the humidity in mushroom packaging to maintain the quality and increase the shelf life of mushrooms.
Oxygen levels play a critical role in the growth of mushrooms. Carbon dioxide (CO2) levels are also important during the pinning stage, a critical part of the mushroom's growth cycle. Most varieties of mushrooms require CO2 concentrations in the range of 1,200-1,500ppm early in pinning, which matches the higher than ambient air CO2 levels found in decaying matter on top of the soil surface. If the CO2 concentrations are too high, "legging" may occur, resulting in pins with caps smaller than their bodies. Conversely, if the stems are too short, it indicates that the pins were introduced to low levels of CO2 too soon in their growth cycle.
Overall, oxygen is essential for mushroom respiration, and controlling oxygen and CO2 levels is crucial for optimal mushroom growth and quality.
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Mushrooms are packaged to control humidity and gas exchange
Mushrooms are highly sensitive to environmental changes, and even slight fluctuations in temperature or humidity can affect their development and yield. Mushrooms require specific conditions to flourish, and maintaining a consistent level of humidity is critical for their development. Mushrooms require high humidity levels, typically between 85-95%, to stay hydrated and maintain their structure. Insufficient humidity can lead to dried-out caps, reduced yields, and poor-quality mushrooms. On the other hand, excessive humidity can create an environment conducive to the growth of harmful bacteria, mould, and fungi, which can cause disease in the mushrooms and reduce the quality of the crop.
To maintain the ideal humidity level, growers may use various methods such as misting, watering, or placing a humidifier in the growing area. Advanced climate control systems can also be used to monitor and adjust humidity levels in real time, ensuring that the growing conditions are consistently maintained at optimal levels. Centrifugal fans are often used in these systems to circulate air within the growing environment, helping to evenly distribute heat and moisture while facilitating the exchange of air by providing fresh air and removing excess carbon dioxide. This fresh air exchange is vital for maintaining the balance of gases in the growing environment, supporting the metabolic processes of the mushrooms.
In addition to humidity control, mushrooms are also packaged to control gas exchange. Mushrooms produce carbon dioxide (CO2) as they grow, which can accumulate to levels that inhibit their development if not effectively managed. The products currently used for packaging allow gases to pass through a plastic film but do not allow enough water vapour from the respiring mushrooms to flow out, leading to excessive humidity and the growth of microorganisms. To address this, researchers are testing commercially available water vapour absorbers and different plastic films for water vapour permeability to design packaging that will maintain controlled humidity and gas exchange while preventing the growth of microorganisms.
Overall, the ability to control humidity and gas exchange through advanced climate control systems and packaging is crucial for optimising the growth and development of mushrooms, improving yields, and ensuring the sustainability and profitability of mushroom farming operations.
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Fungi contribute to global warming by producing CO2
Fungi are responsible for producing carbon dioxide (CO2), a greenhouse gas that contributes to global warming. While mushrooms themselves have a low carbon footprint, the fungi they host can have a significant impact on the environment.
Fungi are the most abundant living organisms on Earth, and they play a crucial role in the carbon cycle. They take in oxygen, combine it with carbon from their food sources, and release CO2 as a byproduct. This process of respiration contributes to the increase of CO2 in the atmosphere, which is a major driver of global warming. As temperatures rise, fungi become more active, leading to a positive feedback loop that further accelerates climate change.
In addition to their direct impact on CO2 levels, fungi also influence the carbon cycle through their interactions with forests. Fungi are essential for the well-being of trees, and they help in the decomposition of complex carbon compounds, resulting in stable organic matter. However, human activities such as deforestation, agriculture, and fossil fuel consumption have disrupted the balance of fungi in ecosystems. Disturbed soils tend to be bacterially dominant, and bacteria are less efficient at sequestering carbon, releasing a larger proportion as CO2.
Research has also linked nitrogen pollution from fossil fuel combustion and agricultural fertilizers to a decline in ectomycorrhizal fungi in forests. These fungi play a crucial role in carbon sequestration, and their loss contributes to the release of stored carbon into the atmosphere.
While the contribution of fungi to global warming is significant, it's important to note that the overall impact of mushrooms themselves is relatively small. Mushroom growers are considered "ultimate recyclers" due to their ability to convert waste from other agricultural sectors into compost for mushroom growth. This recycling process reduces the environmental footprint of mushroom farms compared to other types of agriculture. Additionally, mushrooms have a low water and energy footprint, making them a sustainable and environmentally friendly food source.
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Frequently asked questions
Mushrooms produce carbon dioxide (CO2). Fungi, which includes mushrooms, absorb oxygen through tiny pores in aerobic respiration.
Mushrooms have a smaller carbon footprint than most other sources of protein and vegetables.
Mushrooms respire at a high rate when harvested and gradually level off. They give off large amounts of water vapour through their porous skins.
Carbon dioxide level control is critical in mushroom farming. CO2 concentrations must be tightly controlled during mushroom growth to obtain high-quality, large sizes, and overall yield.
