Quality Parameters of Oyster Mushroom (Pleurotus Spp.) Under Outdoor Banana Integration Versus Indoor Cultivation

Mushroom cultivation is traditionally practiced indoors under controlled environments, but this method can be costly and land-demanding. This study investigated the effect of outdoor banana integration versus indoor cultivation on the quality parameters of oyster mushrooms (Pleurotus ostreatus and Pleurotus australis) in Kakamega County, Kenya. A quasi split–split plot design was adopted with two seasons (wet and dry), two cultivation systems (indoor and outdoor under banana canopy), and two genotypes. Quality indicators including mycelial growth rate, incubation time, cap diameter, stalk length, number of fruits, level of contamination, and biological efficiency were measured and analyzed using SAS univariate ANOVA. Results revealed significant differences in mushroom quality between cultivation systems and seasons. Outdoor integration under banana canopies during the wet season enhanced performance of P. ostreatus, yielding faster mycelial growth, shorter incubation periods, larger cap diameters, lower contamination rates, and higher biological efficiency compared to indoor cultivation. In contrast, P. australis performed poorly under indoor dry season conditions. The findings demonstrate that banana–mushroom integration provides favorable microclimatic conditions that enhance the quality of oyster mushrooms, presenting a low-cost and sustainable alternative to indoor sole cultivation systems.