Optimizing Pleurotus ostreatus cultivation: the role of light wavelengths and substrate composition on yield and nutritional value

Introduction The productive and morphological effects of monocramatic light applied during Pleurotus cultivation are not well known; a deep understanding of the light’s effect could be suitable for a production protocol of this crop in a protected environment. Methods This study investigates the effects of different light wavelengths and substrates on the production and nutritional values of Pleurotus ostreatus . Using two substrates—wheat straw (WS) and a mixture of wheat straw and cottonseed hulls (WS+CH)—the experiment evaluated productive traits, morphological characteristics, and biofortification potential under five lighting conditions: red, blue, red-blue, white, and dark. Results and Discussion The results demonstrated significant influences of both light and substrate treatments on yield and quality. Higher production was observed under blue, red-blue and white light treatments (> 0.300 kg kg -1 ) compared to red and dark lights. Blue light also enhanced cap size and yield. In contrast, red light was less effective in improving production but increased vitamin D2 biosynthesis. The WS+CH substrate under red light achieved the highest vitamin D 2 content (123 µg kg -1 dry weight). Nutritional analysis revealed that protein content ranged from 19.8% to 27.3%, with WS+CH outperforming WS (25.4% vs 19.8%). Glutamic and aspartic acids were the prevalent amino acids, which may contribute to the umami flavor, whereas histidine and valine levels were significantly increased by blue light treatments. In conclusion, controlled application of specific light wavelengths during cultivation significantly enhances both the morphological development and nutritional quality of Pleurotus ostreatus , demonstrating benefits beyond post-harvest treatment. Blue and red light play complementary roles in promoting fruiting body growth and biofortification. Additionally, the choice of substrate substantially influences yield and nutritional composition, underscoring its critical role in optimizing mushroom production systems.