Effects of light qualities on the growth phenotype and internal components of Schizophyllum commune

Light quality is one of the key environmental factors affecting the growth, development, and internal composition of edible fungi. However, its specific effects on Schizophrenia commune remain underexplored.

S. commune was cultivated in spectral chambers under eight light quality treatments: dark control (CK), pink (P), green (G), red (R), natural (N), yellow (Y), white (W), and blue (B) light, with a 12 h/12 h photoperiod at 15 µmol·m⁻²·s⁻¹. Phenotypic traits (growth dimensions, biomass, pileus number), color parameters, spectral reflectance, and internal components (amino acids, polysaccharides, protein, cellulose, lipids) were analyzed.

Light quality significantly modulated specific developmental traits. Red light (R) most effectively accelerated early fruiting body formation, while natural light (N) optimized late-stage morphological expansion. Green light (G) uniquely increased the number of leaf-like structures. For quality attributes, natural and blue light enhanced color saturation and visual appeal. Natural and red light improved the flavor profile by increasing the proportion of umami and sweet amino acids. Pink light (P) was identified as optimal for simultaneously boosting the content of polysaccharides, proteins, and cellulose. In contrast, yellow light (Y) and continuous darkness severely suppressed most growth and quality metrics.

This study systematically demonstrates the differential regulatory effects of light quality on the phenotype, sensory quality, and nutritional/functional components of S. commune. The findings provide a practical, light-quality-based framework for precision cultivation: employing red light for early fruiting, natural light for maturation and coloration, and pink light for enhancing targeted bioactive compounds.