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CO 2 Utilization Strategy for Sustainable Cultivation of Mushrooms and Lettuces

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  • Dae-Ho Jung

    (Department of Environmental Horticulture, Cheju Halla University, Jeju 63092, Korea)

  • Jung-Eek Son

    (Department of Agriculture, Forest and Bioresources and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea)

Abstract

Mushroom cultivation generates a large amount of CO 2 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 CO 2 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 CO 2 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 CO 2 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 CO 2 emissions into the air by 80.6%. Thus, using CO 2 from mushrooms to cultivate lettuce in a continuous cultivation system could reduce CO 2 emissions into the air and enable mixed cultivation of mushrooms and lettuces, achieving sustainable agriculture.

Suggested Citation

  • Dae-Ho Jung & Jung-Eek Son, 2021. "CO 2 Utilization Strategy for Sustainable Cultivation of Mushrooms and Lettuces," Sustainability, MDPI, vol. 13(10), pages 1-11, May.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:10:p:5434-:d:553492
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    References listed on IDEAS

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    1. Oreggioni, G.D. & Luberti, M. & Tassou, S.A., 2019. "Agricultural greenhouse CO2 utilization in anaerobic-digestion-based biomethane production plants: A techno-economic and environmental assessment and comparison with CO2 geological storage," Applied Energy, Elsevier, vol. 242(C), pages 1753-1766.
    2. Gurdeep Singh Malhi & Manpreet Kaur & Prashant Kaushik, 2021. "Impact of Climate Change on Agriculture and Its Mitigation Strategies: A Review," Sustainability, MDPI, vol. 13(3), pages 1-21, January.
    3. Andrew J. Wiltshire & Gillian Kay & Jemma L. Gornall & Richard A. Betts, 2013. "The Impact of Climate, CO 2 and Population on Regional Food and Water Resources in the 2050s," Sustainability, MDPI, vol. 5(5), pages 1-23, May.
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    1. Hassan El-Ramady & Gréta Törős & Khandsuren Badgar & Xhensila Llanaj & Peter Hajdú & Mohammed E. El-Mahrouk & Neama Abdalla & József Prokisch, 2022. "A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy," Sustainability, MDPI, vol. 14(12), pages 1-33, June.

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