Tuesday, April 21, 2009

Mushroom Article

Mushroom is an exotic and nutritious source of vegetarian food. It has many varieties. Most of them are edible. Mushrooms have a high nutritional value and are high in protein. They are also a good source of vitamins (B1, B2, B12 and C), essential amino acids and carbohydrates but are low in fat and fibre and contain no starch. When fresh they have a very high water content of around 90%.

Oyster mushrooms (Pleurotus spp., viz., P. ostreatus, P.flabellatus, P. sajor-caju, P. florida etc.) are a good choice for beginning mushroom cultivators because they are easier to grow than many of the other species and they can be grown on a small scale with a moderate initial investment. There species grow wild in the forests which can be cultivated in thatched, polythene, brick or stone houses.

Substrate preparation
Oyster mushroom can be grown on various substrates viz., paddy straw, maize stalks/cobs, vegetable plant residues etc. Since paddy straw is easily available and cheap, it is widely used. Paddy straw should be fresh and well dried.

Soaking
Chop paddy straw into 3-5 cm pieces and soak in fresh water for 8-16 hours. If maize stalks/cobs arc used, soaking period should be 24-48 hours. Drain off excess water from straw by spreading on raised wire mesh frame.

Heat Treatment
Heat treatment of substrate results in minimizing contamination problem and gives higher and almost constant yields. It can be done in two ways i.e. by pasteurization and sterilization by chemicals.

* Pasteurization
* Chemical sterilisation technique

Pasteurization
Boil water in a wide mouth container such as tub or drum. Fill the wet substrate in gunny bag or basket and close the opening. Dip the filled bag in hot water of 80-85° C for about 10-15 minutes. To avoid floating, press it with some heavy material or with the help of a wodden piece. After pasteurization, excess hot water should be drained off from container so that it can be reused for other sets. Care should be taken to maintain hot water temperature at 80-85°C for all sets to achieve pasteurization.

Chemical sterilisation technique
Take 90 litres of water in a drum of 200 litre capacity. Slowly steep 10 kg of chopped paddy straw in the water. Mix 125ml of formaldehyde (37-40 percent) and 7 g of Bavistin dissolved in 10 litres of water in another container and pour the solution slowly into the drum. Straw should be pressed and drum should be covered with a polythene sheet. Take out the straw after 12 hrs.
Spread the pasteurized or chemically sterilised straw on neat and clean cement flooring or on raised wire mesh frame, inside the chamber where bag filling and spawning are to be done.
Image 1: Mushroom cultivation

Spawning
When the pasteurized substrate has cooled down to room temperature, it is ready for filling and spawning. At this stage, substrate moisture content should be about 70%. Polythene bags (35 x 50 cm, 150 gauge) or polypropylene bags (35 x 50 cm, 80 gauge) may be used for its cultivation. One 500 ml bottle spawn (200-250 g) can be used for 10-12 kg wet straw ( 3 bags). Spawning can be done in layer spawning or through spawning.
In case of layer spawning, fill the substrate in bag, press it to a depth of 8-10 cm and broadcast a handful of spawn above it. Similarly, 2nd and 3rd layers of substrate should be put and simultaneously after spawning, the bags should be closed. In through spawning, pasteurized straw is mixed with 2% spawn and filled in bags. After gently pressing, close the bags for spawn running (development).
Spawned bags should be stacked in racks in neat and clean place, in closed position. Temperature at 25±5 °C and humidity at 70-85% should be maintained by spraying water twice a day on walls and floor. It takes 20-22 days when bags will be fully covered with white mycelium.

Cropping and harvest
After 20-22 days, when bags are fully impregnated with white mycelium, transfer the bags into cropping room and remove polythene/ polypropylene covers. The open blocks should be kept in racks about 20cm apart. Rack should be 60 cm wide with gap of 50-60 cm between two shelves. Mushrooms grow in a temperature range of 20-33 C.
Relative humidity is maintained by spraying water twice a day on the walls and floor of the room. Spraying of blocks should be avoided for the first 2-3 days. A light mist spray of water is given on blocks as soon as the small pin heads appear. Once pinheads are 2-3 cm big a little heavier watering is to be done on blocks and father watering of blocks is to be stopped to allow them to grow. Mushrooms should be plucked before they shed spores to maintain quality. After 1st flush of harvest, 0.5 to I cm outer layer of the block should be scrapped. This helps to initiate 2nd flush which appears after about 10 days.
After harvest, the lower portion of the stalk must be cleaned with dry cloth. They should be packed in perforated (5-6 small holes) polythene bags to keep them fresh. It looses freshness after about 6 hours, which can be enhanced by keeping them in refrigerator. Oyster mushroom can be sun dried for 2 days and dried product marketed in polythene bags. Dried mushrooms should be soaked in water for 10 minutes before use.

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Technology for Mushroom Cultivation

Mushroom cultivation is increasingly becoming popular because it not only meets the dietry requirements but also adds to the income, especially of growers with insufficient land. It is considered to be a very rewarding and fascinating hobby for the retired persons as well as house-wives who can grow mushrooms in small boxes or other containers while attending to household chores. Today, mushroom cultivation facesless difficulties provided the grower will follow simple rules of growing.

It is really amazing that a small quantity of spawn when planted in suitable growing medium can, within almost six weeks, grow into a highly profitable crop inside a room, where no other crop would grow. Moreover, mushrooms have more uses in modern culinary cuisine than any other food crop. Mushroom cultivation is carried out indoor in any room, shed, basement, garage, etc. which should be well ventilated. However, paddy straw mushroom can be grown outside in shady places also.

Of the many mushrooms only three kinds namely button mushroom (Agaricus bisporus), straw mushroom (Voluariella uoluacea) and oyster mushroom (Pleurotus sajor-caju) are suitable for cultivation in India.

Button mushroom is grown in winter. The most suitable temperature for the spread of the mycelium is 24-25°C, while 16-18°C is essential for the formation of fruit bodies.Higher temperature is harmful and low temperature retards the development of both mushroom mycelium and fruit bodies.

Paddy straw mushroom can be grown around 35°C. Temperature should not go below 30°C or above 40°C for more than 4-8 hours during growing period. In northern India it can be grown from April to September but the most suitable period is from middle of June to middle of September.

Dhingri (oyster mushroom) grows best between 22-28°c. It is grown in northern plains from October to March.

The methods of cultivation of these three mushrooms are given separately.

BUTTON MUSHROOM
The cultivated mushroom is grown on special composts, which are of the following two types, synthetic and natural.

Composting yard
The compost should be prepared on well cleaned concrete or pucca floor, which should be at a higher level so that the run-off water does not collect near the heap.Composting is usually done in the open, but it has to be protected from rain by covering it with polythene sheet. It can also be done in a shed with open sides or a large room to shelter it from rain.

1. Synthetic compost
The following ingredients are required for 15-16 trays of size 100cmx50cmx15cm:-

Wheat straw (chopped 8-20cm long)-250kg, Wheat/rice bran-20kg, Ammonium sulphate/calcium ammonium nitrate-3 kg, Urea-3kg, Gypsum-20kg

The straw is uniformly spread over the compo sting yard in a thin layer and wetted thoroughly by sprinkling water. All ingredients such as wheat bran, fertilizers, etc. except gypsum, are mixed thoroughly in the wetted straw, which is finally heaped into a pile. The pile, 1m high, 1m wide and length adjustable, can be made with hand or stack mould. The straw should be firmly but not compactly compressed into the mould.

It is essential to open the entire pile and remake it a number of times according to the following schedule:

Mixing of material and making pile - 0 day
1st turning - 4th day
2nd turning - 8th day
3rd turning - 12th day, add 10 kg gypsum
4th turning - 16th day, add 10 kg gypsum
Final turning - 20th day,spray 10 ml malathion in 5 litre water (any other available pesticide like DOT, BHC, lindane can also be used)

At each turning water should be sprinkled to make up the loss of water due to evaporation. If it is desired to add molasses, then 10 kg molasses diluted 20 times with water should be poured over the straw mixture during the first turning. Sixty kg chicken manure, if available, can also be added at the time of start of pile.

2. Natural compost
The following ingredients are required for 15-16 trays of size 100cmx50cmx15cm:-

Horse dung-1000kg, Chopped wheat straw-300 to 350kg, Gypsum-25kg Poultry manure-100 to 110kg (or 3kg urea).

It is prepared from pure horse dung (dung of other animals should not be admixed), which must be freshly collected and should not have been exposed to rain. Chopped wheat straw is mixed with horse dung, urea or poultry manure. The mixture is uniformly spread over the compo sting yard and water is sprinkled over it so that the straw becomes sufficiently wet. The manure is then heaped in a pile as for synthetic compost. After 3 days when the manure in the heap gets heated up due to fermentation and gives off an odour of ammonia it is opened. The process is repeated 3 or 4 times after an interval of 3-4 days. Twenty five kg gypsum per tonne is added in two instalments at the 3rd and 4th turning. At the final turning 10 ml malathion diluted in 5 litres of water is sprayed into the manure.

Compost Filling in trays:
The compost when ready for fil1ing and spawning has a dark brown colour and no trace of ammonia. There is no unpleasant odour but it smells like fresh hay. The pH is neutral or near neutral. The compost should not be too dry or too wet at the time of filling in the trays, which can be determined by the palm test. For this purpose a small quantity of compost is taken into the hand and pressed lightly, if a few drops of water ooze out of the fingers then it is of right consistency. If relatively dry then the water should be made up by sprinkling. If too wet, the excess water should be allowed to evaporate. The prepared compost is now filled in trays, which may be of any convenient size but depth should be 15-18 cm. A standard size of tray is 100 cm x 50 cm x 15 cm. The trays should be made of soft wood and provided with the pegs at the four corners so that they can be stacked one over the other leaving sufficient space (15 cm) between the two trays for various operations. The trays are completely filled with the compost, lightly compressed and the surface levelled.

Spawning
Spawning means sowing the beds with the mycelium (spawn) of the mushroom. Spawn can be obtained from Mushroom Laboratory, Y. S. Parmar University, Chambaghat, Solan; National Mushroom Research and Training Centre, Chambaghat, Solan (H.P.) at a nominal cost. Small quantity of spawn is also available from the Division of Mycology and Plant Pathology, Indian Agricultural Research Institute, New Delhi. The grain spawn is scattered on the surface of the tray bed which is covered with a thin layer of compost. Spawning can also be done by mixing the spawn with compost before filling it in trays. Five hundred gram spawn is sufficient for five trays of standard size. After spawning, the compost surface is covered with old newspaper sheets, which are wetted by sprinkling water to provide humidity but no water is directly added to the compost during spawn running.

The trays after spawning are stacked vertically one over the other in 4-5 tiers. One metre clear space may be left in between the top tray and ceiling. There should be about 15-20 cm space between the two trays.

The room should be maintained around 25°c. The humidity should be built up by frequently watering the floor and walls. The room may be kept closed as no fresh air is needed during the spawn run. White cottony mycelium spreads and permeates through the compost. Eventually the compost surface gets covered with the mycelium. It takes 12-15 days for complete spawn run. Low temperature prolongs the spread of the mycelium.

Casing
After the spawn run is complete as is evident by white cottony growth, the surface of the compost is covered with 3 em layer of casing soil. A suitable casing soil can be prepared by mixing equal parts of well rotten cowdung (finely crushed and coarsely sieved) and garden soil. The casing material should possess high water holding capacity, good pore space and pH should not be lower than 7.4. The casing material is sterilized to kill insects, nematodes and molds. Sterilization can be accomplished either by steaming or by treating with formalin solution. For one cubic metre of casing soil, hqlf litre for formalin (40%) diluted with 10 litre of water is sufficient. The casing soil is spread over a plastic sheet and treated with formalin by sprinkling. The treated soil is piled up in a heap and covered with another plastic sheet for 48 hours. The soil is turned frequently for about a week to remove all traces of formalin which can be tested by smelling. After casing, the temperature of the room is maintained at 25°C for further three days, after which it must be lowered to below 18°C. At this stage lot of fresh air is needed and, therefore, the growing room should be ventilated by opening windows etc.

Cropping and HalVesting
The first flush of the pin heads become visible 15-20 days after casing or 35-40 days after spawning. Small white buttons develop 5-6 days after pin head stage. The right stage of harvest is when the caps are still tight over the short stem. In case the buttons are allowed to mature further, the membrane below the cap will rupture and the cap will open up in umbrella-like shape. Such mushrooms are considered to be inferior. Harvesting is done by holding the cap with forefingers slightly pressed against the soil and twisting it off. The soil particles and mycelial threads clinging to the base of the stalk are chopped off. Mushroom can also be harvested by cutting off with a sharp knife at soil level.

Yield
The average yield of 3-4 kg per tray is considered normal. However, if compost is carefully prepared, spawn is reliable and temperature is favourable, then a yield of 5-6 kg per tray is possible. Partial or complete failure may also happen due to negligence.

Storage
The mushrooms are best consumed fresh. Storage in refrigerator for a few days is possible if they are placed between moist paper towel.


PADDY STRAW MUSHROOM
Paddy straw mushroom, also called Chinese Mushroom (Volvariella spp.) is grown in South-East Asia. This mushroom is dark in colour and is very delicious. It is usually grown in raised beds, which are laid in open, exposed or shady places over which temporary sheds are built to protect the beds from direct sunlight and rain. If the beds are made indoors in a well ventilated room which is not very dark, the production of mushrooms is more steady and reliable.

Spawn of Paddy straw mushroom
Spawn of this mushroom is made on grains of cereals or millets and is called grain spawn. Sometimes it is also made on soaked chopped paddy straw. This spawn is called straw spawn. Spawn may be available locally from the Division of Mycology and Plant Pathology, Indian Agricultural Research Institute, New Delhi-llOO12 at nominal price. Spawn is also available from Plant Pathology or Microbiology Departments of the respective Agricultural Universities. One bottle of spawn is sufficient for one bed.

Substrate or Bedding Material
This mushroom is usually grown in paddy straw. Thoroughly dried and long paddy straw is preferred. The straw is tied in bundles of about 8-10 cm in diameter. The bundles are then cut to a uniform length of about 70-80 cm, and are soaked by immersing them in a tank of water for about 12-16 hours. Later, excess water is allowed to drain off.

Procedure for making the bed:
- Make a 15-20 cm h)gh foundation of soil or bricks. The size of the foundation is slightly larger than that of bed. The foundation must be strong and firm to hold the weight of the bed.

- Make wooden bamboo frame of the size of the bed foundation and place it on top of the raised bed foundation.

- Place four bundles of soaked straw side by side on the wooden/bamboo frame.Over these, place another set of four bundles similarly but the loose ends on the opposite side. These 8 bundles consitute the first layer.

- Scatter grain spawn about 8-12 cm from the edges of the first layer. If straw spawn is used, small pieces of the size of the thumb are planted about 4-6 cm deep and about 10-15 cm apart along the edges. Dust the spawn with powdered gram/arhar dal powder or rice/wheat bran.

- Now place a second layer of eight bundles across the first layer and spawn it as before.

- Again place a third layer of straw bundles across the second layer and spawn it all over the surface.

- Finally cover with a fourth layer of four straw dundles. Press it lightly.

- Completely cover the bed with a transparent plastic sheet, taking care that the plastic sheet is not in contact with the bed.

Care of bed
Remove the transparent plastic sheet after the mycelium has thoroughly permeated the straw. This would take about a week at 35°c. If the surface of the bed gets dry then it should be watered lightly by a sprayer at least once a day.

The Crop
Mushrooms begin to appear within 10-15 days after the beds are spawned and continue to do so for about a week or 10 days. The total yield of the bed is about 2-2.5 kg. The mushrooms should be picked when the volva (cup like veil) just breaks to expose the mushroom inside. The mushrooms are very delicate and must be consumed fresh. If stored in fridge they can stand for 2-3 days. These mushroo~s can easily be air dried in sun or shade.

OYSTER MUSHROOM
This mushroom is simple to grow and has excellent flavour and texture. It is very popular in many countries particularly in South-East Asia, where cultivation of button mushroom (Agaricus bisporus) is not possible under natural climatic conditions. Besides its delicious taste, it is known to be very nutritious and is recommended to control obesity and is reported to be beneficial for diabeties. Its low fat content makes it an ideal diet for the blood pressure patients.

Substrate or growing material
It can be cultivated on a wide ranging of cellulosic farm wastes or other materials. Cereal straws, banana pseudostems, waste paper, cotton waste are particularly suitable.However, paddy straw is the most commonly used material.

1.Oyster growing in polythene bags
- Paddy straw is chopped into small pieces 3-5 cm long. It is soaked in water for . about 8 hours, after which water is squeezed out.
- About 200 g grain spawn (half litre bottle) is mixed thoroughly with about 5-6 kg of wet chopped straw (= lY2 kg dry straw).
- A polythene bag 45 cm long and 30 cm diam. is used. It is perforated with 2 mm diam. holes, about 4 cm apart, all over the surface. Spawned straw is filled about 2/3rd of the capacity of the bag and mouth tied.
- The bags containing spawned straw are placed in shelves in the growing room (RH. 80-85% and room temperature 24-26°C).
2.Growing in rectangular blocks
- A wooden tray mould (50 cm x 33 cm x 15 cm) without bottom is required. A one m2 piece of transparent polythene sheet is spread so that it forms the bottom of the tray mould and also lines the sides from inside. The loose edges hang out from the tray mould.
- Fill in the wetted chopped paddy straw (as described for bag method above) to make a 5 cm thick bottom layer. Scatter spawn uniformly. Lay another 5 cm thick layer over the top of bottom layer and spawn it in the same way. Finally, lay the third layer (final layer) over the second and repeat spawning. Spawn is covered with more wetted straw to bring it in level with the top of the mould. Compress it firmly by hands or a board. Two hundred grams (Yz litre bottle) spawn is sufficient for two blocks.
- Fold the loose hanging edges of plastic sheet over the straw block, fasten with a string. Remove the rectangular block from the mold.
Spawn Run
- The spawned bags/blocks are placed on shelves in the growing room where RH. is maintained at 80-85 per cent and room temperature is about 24-26°C.
- Spawn run is complete in about 10-12 days and is indicated by white cottony mycelium which permeates throughout the straw. As a result the straw becomes compact and does not split when handled. At this stage, polythene covering is removed by cutting it open in case of bags and by untying the polythene sheet in case of blocks. In case of bags, the straw gets compacted in the form of a cylinder.
- The cylinder/blocks are neatly arranged on shelves and gently watered at least twice a day.

The Crop
First mushrooms appear about 18-20 days after spawning. Two or three flushes appear at an ,interval of about a week. Dhingri should be harvested when the cap starts becoming folded. Harvesting can be done by cutting with a sharp knife or by twisting it off with fingers from the substrate. Dhiilgri is best consumed fresh. It can be dried in sun or in a mechanical drier, and stored in polythene bags.

Yield
About one kg mushroom can be obtained from 1Yz kg dry straw (=5-6 kg wet straw).

Paddy Straw Mushroom Cultivation


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The paddy straw mushroom can be successfully cultivated in the plains of Kerala throughout the year where the temperature ranges between 28-32ºC.

Spawning/incoluation

Ten to fifteen kg of well-dried and hand-threshed straw is required to raise a single standard bed. For spawning this bed, two bottles of spawn and about 100 to 150 g of red gram powder are needed. Initially, the straw is made into twists of about 5 to 8 m long and 20-25 cm diameter. The twists are tied into small bundles and are kept immersed in clean water in tanks for about 6 to 12 hours. After this, the bundles are taken out and kept aside for some time to drain the excess water. The bundles are untied and the straightened twists are placed length-wise over the platform in a zigzag fashion. The twists are placed as close as possible. Keep another layer over the first layer crosswise. These two layers form the first layer to be spawned. Break open the spawn bottles and carefully divide the spawn into small bits of 2-2.5 cm thick. Place these bits of spawn all along the periphery of the bed, about 5-8 cm away from the edge and 10 cm apart. Sprinkle a teaspoon full of coarsely powdered red gram powder before and after spawning the first layer. Build the next layer with one row of twist as done before and spawn it. Make successive layers until the straw twists are finished. After placing the last of twists, press the bed thoroughly from the top in order to drain excess water. Make the bed as compact as possible and cover with a transparent polythene sheet to maintain the temperature and relative humidity within the bed. Place another wooden plank over the bed and keep 4-5 bricks above the plank to get more compactness.

Incubation

The straw beds can be laid out in sheds, veranda of buildings and during summer under shades of trees. Beds should not be kept under direct sunlight. Prepare a raised platform of 1 m long and 0.5 m broad with wooden planks or bricks. Keep the inoculated bed undisturbed for 6-7 days on these platforms. Slowly remove the sheet and observe the moisture level of the straw. If the moisture is excess remove the sheets for half an hour and then cover it again as before. Small white round pinheads appear all along the sides of the bed after 7 days and mature into button and egg stage on 9th day.

Harvest and yield

Harvest the mature sporocarps in egg stage. About 2-3 kg of mushrooms can be harvested from 10 kg of straw. Cropping lasts for 2-3 days. After the harvest, the spent straw can be sun-dried and used as cattle feed.

Instead of twists, the beds can be laid out using small bundles of straw each weighing about one kg. Place four such bundles of straw side by side over the platform with loose ends towards the same direction. Over this, place another four bundles, the loose ends towards the opposite direction. These eight bundles form one layer, which is to be spawned as in the case of twists.

Mushroom processing and Preservation

Mushroom processing

Freshly harvested mushroom is highly perishable as it is susceptible to deterioration by the enzyme and microorganisms. It has been realized that merely producing mushroom is of no use unless these are properly preserved, keeping in view the export objectives. Hence, following proper processing and storage methods is of supreme importance. Two types of preservation techniques are available:

1) Short term preservation
2) Long term preservation

Short-term preservation

Low temperature is effective for short-term preservation. Mushrooms may be packed in wooden cases with three compartments; ice is placed in the central compartment and mushrooms are packed in the two other sections. Mushrooms may also be packed in bamboo baskets and transported by airfreight. An aeration channel is formed at the center of the basket and dry ice, wrapped in paper, is placed above the mushrooms.

Mushrooms stored in a perforated plastic box at 10-15ºC have excellent keeping quality for up to 4 days and the loss of moisture is less than 5 per cent. Straw mushroom can be stored more effectively at button stage than at any other stage. At temperatures below 10ºC, however, the mushrooms liquefy rapidly, irrespective of type of packaging due to chilling injury.

Long-term preservation

Canning, pickling, and drying processes are employed for long-term storage. These processes are not always suitable for all types of mushrooms. The quality of the finished product is rarely comparable with that of fresh mushrooms.

a) Canning

Canning is the most common process for preserving mushrooms. For this, cleaned mushrooms are placed in cans containing 2.5 % sodium chloride and 0.25–0.5 % citric acid. The cans are then sealed and sterilized in autoclave for one hour at 100-120ºC.

b) Drying

Mushrooms can be dried by sun drying and thermal power drying. For general drying, the picked mushrooms are exposed to the sun for about 2-4 days. Dried mushrooms are highly hygroscopic and readily absorb moisture from the air. The dried mushrooms should therefore, be put into polyethylene bags, sealed, and kept in a dry, cool, and dark place. For prolonged storage, dried mushrooms should be packed in cartons or wooden boxes and kept at 2-5ºC in a low temperature store.

c) Use of chemicals

Fresh mushrooms can be preserved for about 10 days at room temperature by steeping in a solution containing 2.5 per cent common salt, 0.2 per cent citric acid, 0.1 per cent ascorbic acid, 0.1 per cent sodium bicarbonate and 0.1 percent potassium metabisulphite. This method of preservation can be used at places where facilities for canning, freezing and dehydration do not exist.

Market potential

Mushrooms are delicacy with definite food value. It has already acquired commercial status almost all over the world. Govt. of India has declared mushroom cultivation as a major thrust area. Mushroom dish is a common item in all the big hotels.

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Milky mushroom Cultivation/Farming



The milky mushroom (Calocybe indica) is a potentially new species to the world mushroom growers. It is a robust, fleshy, milky white, umbrella like mushroom, which resembles button mushroom. The species is suitable for hot humid climate and can be cultivated indoor in high temperature and high humidity areas. It grows well at a temperature range of 25-35°C and relative humidity more than 80%. Milky mushrooms can be cultivated throughout the year in the entire plains of India.

The cultivation technology is very simple, involves less cost and no special compost is needed for the cultivation. The cultivation process resembles that of oyster mushroom but for the additional process of casing. The mushroom can be harvested from 24-28 days after spawning and the total crop cycle is only 45-50 days. Most importantly, the milky mushroom has an extended shelf life of 3-5 days compared to other cultivated species, making it more amenable to handling, transportation and storage. So, there is a growing interest among the farmers towards milky mushroom. The production technology of milky mushroom is outlined here:

Substrates

Milky mushroom can be cultivated on a wide range of substrates like, paddy straw, maize stalks, sorghum stalks, pearl millet stalks, palmarosa grass, vetiver grass, sugarcane baggase, soyabean hay, groundnut haulms etc. However, for commercial production paddy straw is the best substrate.

Pasteurisation/sterilization

Polythene bags of 60x30 cm or 75x45 cm size are used for bed preparation. Chaffed paddy straw bits of 3-5 cm length are soaked in cold water for 4-5 hours. After draining the excess water, the straw bits are boiled for 45-60 minutes in a separate drum. Though hot water treatment is the safe and best method of sterilization, steam treatment or chemical treatment with a solution containing carbendazim and formalin can also be followed. After treatment, the substrate is shade dried to remove excess moisture before bed preparation. At the time of bed preparation the substrate should contain around 60% moisture (can be tested by squeeze method).
Spawn requirement and availability

Milky mushroom is also propagated through spawn. Spawn produced with sorghum grain/paddy chaff as substrate is most commonly used. With each bottle of spawn 2 cylindrical beds can be prepared.

Production of mushroom spawn

Sorghum or wheat grains are used for spawn preparation. Half cooked grains, are mixed with calcium carbonate @ 20g per kg of grains(dry weight), thoroughly mixed and filled in polypropylene bags ( 15x30 cm size) provided with PVC rings as neck. The bags are tightly plugged with non-absorbent cotton and sterilized at 1.42-kg/cm2 pressure and 126ºC temperature for 1.5-2.0 hours in an autoclave. When the bags are cool, they are aseptically inoculated with fresh cultures of oyster mushroom fungus. The work should be done in a culture room or in a laminar flow chamber. After inoculation the spawn bags are stored in a clean room for 15-20 days before use. These bags with white mycelial growth serve as mother culture. Each mother spawn bag can be used for inoculating 30 bed spawn bags that can be prepared following the above procedure. It is advisable to have a thorough training in the Kerala Agricultural University, before starting spawn production unit.

Bed preparation

Cylindrical beds are prepared following layer method of spawning. A layer of straw is laid and sprinkle one tablespoon full of spawn over the filled straw around the peripheral region. A second layer of processed straw is filled and spawned as above. Repeat the process until the soaked straw is finished. Every time before spawning, press the straw with hand for making it compact. Finally the bag is close tightly with twine and the beds are incubated for spawn running under semi-dark condition in a clean room. Spawn run will be completed in 12-15 days at 30-35°C.

Casing

Unlike oyster mushroom cultivation, milky mushroom production involves an additional process called casing. After the completion of spawn run, the cylindrical beds are cut horizontally into two equal halves. Apply casing soil on to both halves to a height of 1-2 cm. The casing soil is prepared by steaming garden soil (clay loam, pH around 8.0) for one hour.
Cropping

After casing, the beds are to be incubated over racks in a partially sunken chamber lined with blue coloured high-density polythene sheet as roofing material. Optimum relative humidity of 80-95%, room temperature of 24-28°C and light intensity of about 1600 –3200 lux should be maintained in the cropping room. Proper ventilation for gaseous exchange is also essential in this chamber. The beds are regularly sprayed with water to maintain 50-60% moisture level on the casing surface. Pinheads appear in 8-10 days after casing and the first harvest can be made in 6-8 days after pinhead formation. After obtaining the first harvest the casing medium is gently ruffled, slightly compacted back and sprayed regularly with water. Second and third harvest may be obtained within 45-50 days of bed preparation. Then the beds are removed and fresh beds may be kept for cropping.

Yield

On an average single mushroom weighs 55-60 g and mean yield is 356 g/bed (contains 250g of paddy straw on dry weight basis), which accounts to 143% bio-efficiency. Milky mushroom is a rich source of protein with protein content of 32.3% and fetches high market price compared to oyster mushrooms. It is highly suitable for drying, canning, soup powder preparation and pickle making.

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Oyster mushroom Cultivation


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Variety
Ananthan is a short duration variety released from the KAU with good cooking quality and consumer acceptability and can be grown in wheat, paddy and sorghum straw. On an average, it takes eight days from spawning to harvest. Yield potential is 800 g per kg straw.
Substrate and raw materials
Pleurotus can be successfully cultivated on a variety of agro-wastes like saw dust, vegetable and paper wastes, oil palm pericarp waste and straw. But the best suitable substrate is found to be paddy straw.Other raw materials required are polythene bags, antiseptic solution, sand and water.
Production house
A thatched shed or room, preferably with optimum relative humidity of 80 - 95 % and room temperature of 24ºC - 28ºC with diffused light and ventilation is required. Lower temperature adversely affects growth and production of oyster mushroom. Normally for small scale growing thatched sheds roofed with coconut leaves will be useful. Approximately two sheds with an area of 30 m2 each are required for growing 20 Kg of oyster mushrooms per day. The room should be kept cool by hanging gunny screens with periodical sprinkling water on the gunnies. Sand must be spread on the floor up to 2-3 cm and be kept moist. The room should be made rodent and insect proof.

Method of Cultivation

Sterilisation/pasteurisation
One kg of well dried, one-year-old paddy straw is cut into small bits of 5-8 cm in length and immersed in water for 18 hours. Then the soaked straw is taken out from water and kept inside the basket for 1-2 hours to drain away excess water. The soaked straw is kept under boiling water (100ºC) for 30-40 minutes for surface sterilization or to achieve pasteurization and then taken out and kept inside the basket to drain excess water and allowed to cool down. The pasteurized straw is ready for filling the bags.
Preparation of bed
Polythene bags or tubes of 30 x 60 cm size with 150-200 gauge are taken for filling the substrate. If the tubes are used, the free-end is tied with a string. Seven to eight holes of 0.5-1.0 cm diameter are made all over the bag for aeration. Now the perforated polythene bag is filled for about 5 cm height with the above processed straw and pressed with hand for making it even. Care should be taken to fill the bags as compactly as possible for the proper growth of mycelium. Instead of straw bits, small round straw bundles of 20 cm diameter are also used for filling the bags. This method is followed to save time and labour.
Spawn requirement and availability
Spawn is the propagating material of mushrooms. It is the productive mycelium of the fungus multiplied in a suitable substrate. One bottle containing 300 gm of spawn is required for two beds of straw. Quality spawn materials are available to the farmers from the Department of Plant-Pathology, College of Horticulture, Kerala Agricultural University, Thrissur. Progressive farmers can also make spawns for themselves after proper training.
Production of mushroom spawn
Sorghum or wheat grains are used for spawn preparation. Half cooked grains, are mixed with calcium carbonate @ 20g per kg of grains(dry weight), thoroughly mixed and filled in polypropylene bags ( 15x30 cm size) provided with PVC rings as neck. The bags are tightly plugged with non-absorbent cotton and sterilized at 1.42-kg/cm2 pressure and 126ºC temperature for 1.5-2.0 hours in an autoclave. When the bags are cool, they are aseptically inoculated with fresh cultures of oyster mushroom fungus. The work should be done in a culture room or in a laminar flow chamber. After inoculation the spawn bags are stored in a clean room for 15-20 days before use. These bags with white mycelial growth serve as mother culture. Each mother spawn bag can be used for inoculating 30 bed spawn bags that can be prepared following the above procedure. It is advisable to have a thorough training in the Kerala Agricultural University, before starting spawn production unit.
Inoculation/ spawning
Spawn is taken out from packets and kept inside a clean container or paper. From this, one tablespoon full of spawn is sprinkled over the filled straw around the peripheral region. A second layer of processed straw is filled and spawned as above. Repeat the process as above until the soaked straw is finished. Every time before spawning, press the straw with hand for making it compact. If bundles are used for filling the bags care should be taken to keep the bundles inside the bag as compact as possible without leaving any space in between the bundle. Finally the bag is closed tightly with a string and the beds are kept for spawn running.

Spawn running

The prepared beds are kept undisturbed for spawn running for about 15-20 days inside the production room. The best temperature and humidity for spawn running ranges from 28-30ºC and 80-85%, respectively. The beds can be arranged over a platform or in shelves. The spawn running can be judged from the whitish growth covering the straw completely. Periodically observe the beds and discard the contaminated ones. After 15 days when the spawn running is complete, remove the polythene bag by cutting it with blade and keep the bed for sporocarp formation. The opened beds are kept in well-ventilated rooms. Relative humidity of the room should be 80-85%. If temperature inside the room rises above 30ºC, the room should be sprinkled with water to lower the temperature. Diffused light is essential for normal fruiting. Pinhead formation starts on 20th day and 2-3 days are required for the maturation of the fruiting body.

Pest

Mushroom fly/ Phorid fly (Megaselia halterata)
The phorids cause damage to mushroom by feeding on mycelium. For controlling phorid flies, fix nylon net of 35 or more mesh size in the mushroom house to prevent the entry of flies. Regularly remove the waste materials. Install sticky trap to attract the phorid flies.

Harvest and yield

Matured and fully opened sporocarps are harvested by placing the thumb and forefinger near the base of the fruiting body and twisted in clockwise direction to get detached from the mycelium. First harvest will be ready on 15 - 21 days. After first harvest spray water for keeping moisture at 60 - 65% in beds. Second harvest may develop after one week. Totally four harvest can be taken from one bed within 35 - 45 days period. An average yield of 500-700 g can be harvested from 1 kg of straw. The spent straw can be used as enriched cattle feed.
Factors responsible for sustainable yield of oyster mushroom
Though the production technology for mushrooms is relative simple, utmost care has to be taken to maintain hygiene in the growing place, since the contamination can ruin mushroom. Care should be taken to use only good quality spawn and paddy straw for mushroom production. Paddy straw should be treated properly before bed preparation. Also, maintain good hygiene in the cropping rooms and bed preparation yard.
Mushroom cultivation is a good hobby and also a good income opportunity.
Even if you are a working personal, you can do it in your house without any harm to your present job.
Only thing you need is little practical knowledge.
That we are giving to you in the training program.

SCOPE OF THE BUSINESS
THE NUMBER OF PEOPLE USING MUSHROOM IS INCREASING DAY BY DAY.
MOST OF THE WESTERN COUNTRIES ARE IMPORTING MUSHROOM FROM OTHER
COUNTRIES. WE, THE PEOPLE OF INDIA HAVE A LOT OF OPPERTUNITIES IN THE
FIELD OF EXPORTING MUSHROOMS. BUT THE KNOWLEDGE OF GROWING MUSHROOMS
AND ITS ADVANTAGE IS VERY LESS. BY EDUCATING PEOPLE, WE CAN INCREASE
THE PRODUCTION OF MUSHROOMS.

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