Carbon Dioxide Emission Modeling of King Oyster Mushroom before and after Thinning Processes According to Temperature and Growth Stage

Temperature and CO2 concentration affect the yield quality of mushrooms. In particular, high due to mushroom respiration induces specific physiological disorders The objective this study was quantify emission rate King Oyster mushrooms (Pleurotus eryngii (DC.) Quel) as a function temperature growth stage during cultivation including thinning processes. rates substrate mycelium before after were significantly different. model, maintenance production coefficients fruit bodies expressed quadratic equations according temperature. total bottle estimated by model validated with measured ones (R 2 = 0.71). showed exponential quadratical increases at 16 25?, respectively. models developed for can be utilized control in facilities.