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Mashrooms cultivation

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

At present 3 mushrooms are being cultivated in India. These are : the white mushroom (Agaricus bisporus),he paddy-straw mushroom (Volvariella vovvacea) and the oyster mushroom (Pleurotus sajor-caju). Of these

A. bisporus is the most popular and economically sound to grow and is extensively cultivated throughout theworld. However, due to its low temperature requirement, its cultivation is restricted to the cool climatic areasand to the winter in the plains of Northen India. In summer, the tropical paddy-straw mushroom is suitable fo

growing in most parts of India. Even then it is less attractive commercially owing to very low yield per unitweight of the substrate and an extremely short shelf-life. But, as a kitchen-garden crop it is preferred becauset is very delicious and nutritous.

Oyster mushroom can grow at moderate temperature ranging from 220 to 280C. therefore, it is suitable formost of the places of India. It is a familiar item in the menu of most hotels in Bangalore where it is beinggrown commercially.n north India, the climate conditions prevailing during different seasons can be exploited for growing

mushroom throughout the year. To this a year-wise production schedule is suggested :

Mid-November to Mid-March : Agaricus bisporus

February to Mid-April : Pleurotus sajor-caju

Mid-June to Mid-September : Volvariella volvacea

September to November : Pleurotus sajor-caju

CULTIVATION

1. Selection of StrainsFor successful mushroom production, it is necessary for each grower to produce as economically and efficientas possible the highest quality of mushrooms. This can be accomplished among other requirements, byelecting the best strains which should be high yielding , visually attractive, having desirable flavour, andesistance to adverse climate and pests and diseases. Presently, there are many strains of white, cream and

brown varieties in cultivation. The brown variety is the natural mushroom and considered to be the mostvigorous form. It tolerates and adverse conditions better than the white variety. A snow white mushroom firsappeared amongst a bed of mushroom in the USA and ever since the variety has dominated the mushroomndustry throughout the world, although it has a very high limited shelf-life. Where growing conditions tend to

be on the dry side and humidity cannot be correctly controlled the brown mushroom should be grown. Newuperior strains are through selection, hybridization and induced mutations continually introduced by

mushroom research laboratories and spawn makers. In India, S 11, S 649 and S791 are the good strains

available. These strains were originally introduced from reowned commercial spawn makers, Somycel anddarlington. Now these strains are well adapted in the Indian climate and are very popular with the growers.

2. Maintenance of Strains.Three methods are known by which strains can be propagate. these are multispore culture, tissue culture andmycelium transfer. By periodic subculturing of the mycelium on a suitable agar medium, the span strains canbe kept for many years in a fairly good state. However, the frequent subculturing of the strain may result in itdegeneration. Maintenence of strain by multisporous culture is only possible if new multispore cultures areompared with the original strain before the original multisporous culture would show much genetic variationn the tissue culture, small pieces of fruit bodies are cut under sterile conditions and inoculated on a nutrient

medium. Mycelium growing out of these tissue can provide the starting point for subsequent spawn productioHowever, it is commonly observed that tissue cultures often give lower yields than the original cultures. Of

hese 3 methods, mycelium transfer is most reliable but it is essential that the performance of the mycelium iontinually checked in order to detect any degeneration-like slow-growing matted mycelium or fluffy myceliuwith abnormal growth rate.

SpawnThe propogating material used by the mushroom growers for planting beds is called spawn. The spawn isequivalent to vegetative seed of higher plant. Quality of spawn is basic for the successful mushroomultivation.

At present, the pure culture spawn has been the basis of modern spawn production units all over the world.The manufacture of the pure culture spawn is done under scientifically controlled conditions which demand atandard of hygiene as in a hospital operation theatre. Equipment and substrate used for spawn are autoclave

and filtered air is passed during the inocluation ensures complete freedom from contamination.a) Manure spawn

Both composted horse-dung or synthetic compost may be used. The composted manure is thoroughly washed

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o remove such substance in compost which retard growth. The excess water is squeezed out and moistureontent adjusted to 60%. The manure is packed in half-litre milk bottles or heat-resistant polypropylene bags

os suitable size. The bottles or bags plugged with non-absorbant cotton-wool and sterlized in an autoculave a1210C for 2 hr or on 2 consecutive days for an hour each. They are then inoculated with a large bit of agar-ontaining mycelium and incubated at 220-240C in a dark place. the spawn can be used to inoculate fresh

bottles or bags to obtain the second generation spawn.b) Grain spawn

Ten kilograms of wheat grains are boiled for 15 min in 15 litres of water and then allowed to soak for another15 min without heating. the excess water is drained off and the grains are colled in sieves. Turn the grainseveral times with a spoon for quick cooling. The colled grains, are mixed with calcium carbonate. the gypsumCaSO4.2H2O) and 30 g fo calcium carbonate. The gypsum prevents the grains from sticking together and

alcium carbonate is necessary to correct the pH. the prepared grains are filled into half-litre milk bottles orpolypropylene bags (at the rate of 150-200 g per bottle or bag) and autocalved for 2 hr at 1210C. Afterterlization, the material should have a pH value of 6.5 to 6.7. the bottles are inoculated with grains spawn or

with bits of agar medium colonized with mycelium and incubated at 220-240C in a dark place. the myceliumompletely permeates the grains in about 2 weeks. Other grains like sorghum and pearlmillet can also be useor spawn making.c)Perlite spawn

This was developed by Lemke (1971). Perlite is a mineral which expands at temperature more than 10000C.The ingredients, of the spawn are : Perlite (1,450 g), wheat-bran (1,650 g), gypsum (200 g), calcium carbona50 g), and water (665 cc). The gredients are mixed, filled in bottles and sterlized. Thereafter, the process ishe same as for grain spawn. Perlite spawn is easy to disperse and can be produced at a cheaper cost. Thispawn can be stored for a long time.

4. CompostThe white-button mushroom is grown on a select substrate which provides adequate levels of nutrients toupport the crop so that it can successfully complete with other microorganisms. Traditionally, partially-

decomposed horse-manure has been the principal medium for providing the required nutrients in artificialultivation of the mushroom and it is only in recent times that other materials have also been useduccessfully.a) Materials and their functionsi) Base materials. These includes wheat straw, maize cobs and other similar cellulosic plant wastes with or

without horse-manure. Conventionally wheat straw either alone or mixed with horse-manure is the mostwidely used base material. When wheat straw is not available, straws of the other cereals, like rice of barelymay be used. the chief function is to provide cellulose, hemicellulose and lignin in bulk. These materials alsoprovide proper physical structure to the mixture to ensure the necessary aeration for the build up of microbiapopulation and the subsequent spawn growth in the compost. Rice and barley straws are quite soft anddecompose quickly, leaving only a little fibre for imparting a proper physical structure to the compost.Therefore the types and quantity of supplement should be discretely utilized at the proper time.ii) Supplements. These are for activating fermentation and can be categorised as :

Animal dungs. These include horse- and chicken-manure, the extremely variable manures in composition.Nitrogen cantent may vary from 1 to almost 5% . In addition to nutrients, they contribute greatly to the finalbulk density of the compost. cow manure is not considered suitable.Carbohydrate nutrients. From molasses, wet brewers' grain and malt sprouts, carbohydrates are readilyavailable.

Concentration meals. These materials are usually used for animal feeds and include wheat or rice bran, driedbrewer's grain, the seed meals of cotton, soya, castor and linseed. In these, both nitrogen and carbohydrateare available rather slowly. Nitrogen content may vary from 3-12%. The oil and mineral content of some ofhese may be significance in mushroom nutrition.

Nitrogen fertilizers. Nitrogen in chemical fertilizers (ammonium sulphate, calcium ammonium nitrate and ureas rapidly released for the quick growth of microbial population.

Materials to correct mineral deficiencies. These are muriate of potash and calcium superphosphate.Materials to correct greasiness. Gypsum and calcium carbonate serve to precipitate suspended colloidalmaterials and neutralize greasiness.The choice of materials within each category is largely determined by cost-factors and their availability locallyCompost prepared from horse-dung mixed with straw are termed as 'natural', whereas they are calledynthetic if the base material is used is mainly straw without bulk animal-manure.

b)Wheat strawStraw protected from rain is preferred. One year old straw which is no longer bright yellow and shiny, can beused only if it is tough. Full-length straw must be chopped to smaller size, about 8-10cm length, or else theheap would be less compact. Such a heap would not be able to retain moisture and termentation would belower. The reverse, if the straw is too short, the heap would be compact and with very little air space inside

allowing anaerobic fermentation. Straw, as is sold in the market for cattle feed is quite suitable. Composting ia microbial process requiring biological changes in all parts of the straw tissues and for this, it is essential thahe straw tissue be accessible to the appropriate bacteria and fungal enzymes. Microbial action starts as soon

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as the straw is wetted and stacked in a heap. If the straw is short, fragile and damp, all parts of it will becomeexposed to microorganisms in a short time ans composting will start early and proceed fairly uniformly. If thetraw is long, tough and dry, cut ends and few broken points may start microbial activity, leaving other parts

untouched until later, to result in uneven composting. To include speed and uniformly, it needs much moremechanical breakage and wetting treatment at the beginning of the preparation.Horse-manureStable manure with wheat, barley and hay-bedding must be collected regularly from the stables at intervals nmore than a fortnight. Manure that has been collected over a long period of time will not ferment properly. Ithould be an even mixture of droppings and straw well-soaked in urine. Care should be taken that there is no

admixture of manure of other animals, garbage or other trash. There should not be excess water because verywet manure cannot be stored satisfactory.

Composting theoryComposting for mushroom cultivation has 3 basic purposes :i) it transforms the horse-manure and straw into the substrate more suitable for the growth of Agaricus

bisporus mycelium than for the many microorganisms whose presence in such a substratum cannot be avoide

ii) to create a favourable medium for the unfavourable microbial flora which does not inhibit the growth of Abisporus. Protein in the countless dead bacteria and other microorganisms is a vital item in mushroomnutrition; andiii) its fermentation temperature is high enough to eliminate most harmful pests and diseases.

Composting is accomplished by pilling up wetted inputs in the heap. When this is done properly theemperature inside the heap begins to rise due to the aerobic fermentation brought about by bacteria and oth

microorganisms. It is not unusual to reach a temperature of 700-740C, in the center of the heap on the third ofomposting. Because of the high temperatures which build up in composting heaps, thermophillic and thehermotolerant organisms quickly dominate over the mesophiles. In the early stages, the natural mesophilelora subside but the population of the thermophiles and thermotolerants increases. Bacterial population

dominates and their rapid increase in numbers coincides with maximum heat generation--consequently, theemperature build up. This is followed by a relatively prolonged stage dominated by thermophiles mainlyhermophilic actinomycetes. As the fermenting organisms require both water and oxygen, the heap is wateredrequently and aerated by 'turning'. If there is unsufficient moisture, the microorganisms require cannotunction properly. If there is an excess of moisture much oxygen is excluded and anaerobic fermentation setsn resulting in a soggy and stinking compost. In such a compost mushroom spawn will not grow.During composting, ammonia gas is liberated and some of it is lost to atmosphere, but some is consumed bybacteria to produce nitrogenous intermediates which are eventually converted into protein by another kind ofbacteria. Composting more than necessary results in loss of valuable nitrogen and cellulose.

e) Formulations

There is no standard pattern in the compost fromulations. However, 3 basic formulations for preparing compoare in use. The horsedung compost is all horse-manure. Synthetic compost is mainly a combination of straw,

arbohydrate source (wheat bran), chicken litter and chemical fertilizer. The main objective of computing theormulation being to achieve some of the balance between carbon and nitrogen. The nitrogen level of compos

at stacking is adjusted to 1.5% of the dry matter and the carbon-nitrogen ratio at the same time is 25-30 : 1.he compost should have 2.0-2.3% N at the completion of the process, which corresponds to 17:1, C-N ratio.

There are so many variations in compost formulations. The basis of primarily the cost of availability of thengredients and suitable supplements in the particular growing states. Some recommended formulae are : (i)

Natural compostBasic formula (IARI)

(in kg)

Horsedung 1,000

Wheat straw (chopped) 350

Urea 3

Gypsum (hydrated calcium sulphate) 30-40

Urea can be replaced with 100 to 110 kg of poultry manure Hayes and Randle (1969) recommended :

(in kg)

Horsedung 1,016

Chicken manure 101.6

Molasses 38.1

Cotton-seed meal 15.24

Gypsum 15

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Synthetic compost Formulated at IARI, New Delhi

(in kg)

Wheat straw (chopped) 1,000

Wheat bran 80

Urea 10

Ammonium sulphate or calcium ammoinum nitrate 10

Gypsum 40-50

Optional supplements. Molasses 40 kg or 20 kg molasses + 20 kg cotton seed or groundnut+seed meal;hicken manure 100-150 kg. Molasses should be diluted 20 times with water. Oilseed-meal cakes may be

added during the first turning. Poultry-manure is added at the beginning of composting.Formulated by schisler (1974)

(in kg)

Hay or Wheat straw 68

Corn cobs (crushed) 68

Brewer's grain 13.6

Poultry manure 11.33

Urea 1.18

Potash 1.63

Gypsum 4.5

Formulated by Takahashi (1975) in Japan

(in kg)

Rice straw 1,000

Urea 5

Calcium cyanide 10

Ammonium sulphate 13

Calcium carbonate 25

Calcium superphosphate 30

Formulated by Shin et al. (1971) in Korea

(in kg)

Rice straw 1,000

Chicken manure 100

Urea 12-15

Gypsum 20

Formulated by Ho (1978) in Taiwan

(in kg)

Rice straw 1,000

Ammonium sulphate 18

Urea 4.50Calcium superphosphate 18

Calcium carbonate 27

f) Advantages of synthetic compostSynthetic compost is comparable with natural compost because it is capable of producing perfectly normalyields, sometimes even superior yields because of better aeration within the bed. However, horse-manureompost because it is cheaper is still the most-favoured substrate with the growing units in Europe and

America. The main drawback in horse-manure is that its quality varies and this results in inconsistent yields.The natural compost is not pasteurized as per requirements, will tend to build up temperature within the bedwhich is detrimental to spawn run; also pests and diseases become active in such a compost. With the scarcitof horsedung, the synthetic compost is bocoming increasingly popular in many mushroom-growing countries,

especially in the far-East. Synthetic compost is more uniform in quality and texture and supports better spawun, since the bed is bettet aerated. However, such a compost tends to dry up rather quickly when the

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atmosphere turns dry. The actual time of composting a synthetic compost is about a week longer than thatequired for composting horse-manure in the normal way by the long method.

g) Method of compostingThere are two methods for preparing mushroom compost, the long and short method. The 'long method' isonsidered primitive and unsuitable for commercial cultivation. The 'short method' is quick and a definite

advance over the earlier technology. However, the 'long method' is still relevant for the growers in India whoannot afford the expensive technology required for the short method.

Composting yard. The compost should be prepared near the growing site, on clean concrete or pucca floor at a

higher level to prevent the run-off water collecting near the heap. Composting is usually done in the open, butt has to be protected from rain, by covering it with polythylene sheet. It can also be carried out in a shed with

open sides to shelter it from rain.

h) Composting procedure by long methodi) Wetting the straw. The first step in the composting process is to wet straw. Fresh dry straw resists water

absorption, and unless it is persuaded to absorp water, it will not soften; and unless it softens it will not takemore water later. In practice, the straw is spread thinly over the entire floor of the composting yard. It is thengradually wetted by sprinkling water, gently, till the straw takes no more water. The straw is then turned foreven wetting. Again water is sprinkled till it can absorb no more. At this stage, the water content is 75% andor the composts this point is reached when the compost is just saturated and before any run-off occurs. Oneon of dry straw will requirealmost 5,000 litres of water to bring it into saturation.ii) Mixing and heaping. After the straw is wetted, the supplements excluding the gypsum are uniformallycattered over the straw and mixed. Some growers prefer to mix half the supplements at the beginning ofomposting, and the remaining half after the first turn. It is not known whether this practice is in any way

beneficial. After mixing, the mixture is finally stacked in a heap. A heap one meter high, one meter wide and ondefinite length has been found to be suitable for Delhi during September-October. The straw can be stackedmanually or with a stack mould. The straw should be firmly but not compactly compressed into the mould. Thdimensions of the heap can be adjusted according to the size of straw and air temperature. The principle is thonger the straw, bigger the heap. If composting is done in the cooler months when the temperature ranges

between 100 and 180C, a small heap would be unable to retain heat and moisture and the composting would bunsatisfactory. During the hot weather generally and in particular in tropical and sub-tropical regions, theemperature difference between inside of the compost and the surrounding air is too small to producehimney-effect necessary for compost ventilation. Core ventilation does not take place. as a rule undesirable

acid zones occur inside the compost. In such cases, relatively narrow heaps would be more suitable.iii) Turning schedule. It is important to ensure that the heap attains sufficiently high temperatures (700-750Co bring about the correct composting, otherwise the compost will lack the necessary nutritive value so

essential for a good crop. Care must also be taken to see that overcomposting does not take place. Open theheap and make it a number of times and for this purpose, the time schedule is suggested is :

Day zero Wet, mix the stack the heap

4th day First turning

8th day Second turning

2th day Third turning

6th day Fourth turning

20th day Final turning and filling of the trays

Nitrogeneous supplements and carbohydrates are mixed on day zero. Gypsum is usually mixed at the third anorth turning in quantities. During the final turning, 40 ml Malathion diluted in 20 litres of water is sprinkled.

any other available insecticide, like DDT, BHC or Lindane can also be used. The above schedule has beenworked out on the basis of author's experience and can be altered if the conditions within the heap so requireThe guiding principle is that the heap should be opened when the temperature within rises no further. For

horsedung manure, the final turning is given is given on day rather than on day 20.i) Composting by short method

The method which was developed by Sinden and Hauser (1950) constitutes a general advance in controlled

omposting. The short method consists of two phases : phase I and phase II. The procedure for phase I isimilar to the initial stages of the long method except, thatturnings are given sooner, the first on day 3, theecond on day 6 and the third day on 9 or 10 when gypsum is added. The compost is now ready for the phaseI or the peak heating.This is recognised as the microbial-composting stage and is an integral part of the totaomposting process. One aspect of the phase II is to promote such conditions in which the pasteurization ofhe compost. BY heating the compost and the surrounding air, for a brief periodof temperatures of about 600C

virtually all important parasites and pathogens can be eliminated.

BUTTON MUSHROOM

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The cultivated mushroom is grown on special composts, which are of the following two types, synthetic andnatural.

Composting yardThe compost should be prepared on well cleaned concrete or pucca floor, which should be at a higher level sohat 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 largoom to shelter it from rain.

1. Synthetic compostThe 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 ammoniumnitrate-3 kg, Urea-3kg, Gypsum-20kg

The straw is uniformly spread over the compo sting yard in a thin layer and wetted thoroughly by sprinklingwater. All ingredients such as wheat bran, fertilizers, etc. except gypsum, are mixed thoroughly in the wettedtraw, 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.

t 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 day1st turning - 4th day2nd turning - 8th day

3rd turning - 12th day, add 10 kg gypsum4th turning - 16th day, add 10 kg gypsumFinal turning - 20th day,spray 10 ml malathion in 5 litre water (any other available pesticide like DOT, BHC,indane 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 toadd molasses, then 10 kg molasses diluted 20 times with water should be poured over the straw mixtureduring the first turning. Sixty kg chicken manure, if available, can also be added at the time of start of pile.

2. Natural compostThe 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 3kgurea).

t is prepared from pure horse dung (dung of other animals should not be admixed), which must be freshlyollected 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 sohat 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 isopened. The process is repeated 3 or 4 times after an interval of 3-4 days. Twenty five kg gypsum per tonne isadded in two instalments at the 3rd and 4th turning. At the final turning 10 ml malathion diluted in 5 litres ofwater 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 isno unpleasant odour but it smells like fresh hay. The pH is neutral or near neutral. The compost should not beoo dry or too wet at the time of filling in the trays, which can be determined by the palm test. For this purpos

a small quantity of compost is taken into the hand and pressed lightly, if a few drops of water ooze out of theingers 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 maybe 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. Thrays 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 aompletely filled with the compost, lightly compressed and the surface levelled.

SpawningSpawning means sowing the beds with the mycelium (spawn) of the mushroom. Spawn can be obtained fromMushroom Laboratory, Y. S. Parmar University, Chambaghat, Solan; National Mushroom Research and TraininCentre, Chambaghat, Solan (H.P.) at a nominal cost. Small quantity of spawn is also available from the Divisioof Mycology and Plant Pathology, Indian Agricultural Research Institute, New Delhi. The grain spawn iscattered on the surface of the tray bed which is covered with a thin layer of compost. Spawning can also be

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done by mixing the spawn with compost before filling it in trays. Five hundred gram spawn is sufficient for fivrays 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 spawnunning.

The trays after spawning are stacked vertically one over the other in 4-5 tiers. One metre clear space may beeft 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 25c. The humidity should be built up by frequently watering the floorand walls. The room may be kept closed as no fresh air is needed during the spawn run. White cottonymycelium 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 coveredwith 3 em layer of casing soil. A suitable casing soil can be prepared by mixing equal parts of well rottenowdung (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 kilnsects, nematodes and molds. Sterilization can be accomplished either by steaming or by treating withormalin solution. For one cubic metre of casing soil, hqlf litre for formalin (40%) diluted with 10 litre of wates sufficient. The casing soil is spread over a plastic sheet and treated with formalin by sprinkling. The treatedoil 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 he room is maintained at 25C for further three days, after which it must be lowered to below 18C. At thistage lot of fresh air is needed and, therefore, the growing room should be ventilated by opening windows etc

Cropping and HalVestingThe first flush of the pin heads become visible 15-20 days after casing or 35-40 days after spawning. Smallwhite buttons develop 5-6 days after pin head stage. The right stage of harvest is when the caps are still tightover the short stem. In case the buttons are allowed to mature further, the membrane below the cap willupture 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. Theoil 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.

YieldThe average yield of 3-4 kg per tray is considered normal. However, if compost is carefully prepared, spawn iseliable 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.

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

PADDY STRAW MUSHROOM

Paddy straw mushroom, also called Chinese Mushroom (Volvariella spp.) is grown in South-East Asia. Thismushroom 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 andain. 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 mushroomSpawn of this mushroom is made on grains of cereals or millets and is called grain spawn. Sometimes it is alsmade on soaked chopped paddy straw. This spawn is called straw spawn. Spawn may be available locally fromhe 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 respectiveAgricultural Universities. One bottle of spawn is sufficient for one bed.

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

Procedure for making the bed:

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Make a 15-20 cm h)gh foundation of soil or bricks. The size of the foundation is slightly larger than that ofbed. 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 bedoundation.

Place four bundles of soaked straw side by side on the wooden/bamboo frame.Over these, place another setof 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 ofhe size of the thumb are planted about 4-6 cm deep and about 10-15 cm apart along the edges. Dust the

pawn 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 contactwith the bed.

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

once a day.

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

or shade.

OYSTER MUSHROOM

This mushroom is simple to grow and has excellent flavour and texture. It is very popular in many countriesparticularly in South-East Asia, where cultivation of button mushroom (Agaricus bisporus) is not possible und

natural climatic conditions. Besides its delicious taste, it is known to be very nutritious and is recommended tontrol 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 materialt 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 commonlused material.

1.Oyster growing in polythene bagsPaddy 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 (=

Y2 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 cmapart, 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 roomemperature 24-26C).

2.Growing in rectangular blocksA 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. Toose 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

ayer. Scatter spawn uniformly. Lay another 5 cm thick layer over the top of bottom layer and spawn it in theame way. Finally, lay the third layer (final layer) over the second and repeat spawning. Spawn is covered wit

more wetted straw to bring it in level with the top of the mould. Compress it firmly by hands or a board. Twohundred 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

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ectangular 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 perent and room temperature is about 24-26C.Spawn run is complete in about 10-12 days and is indicated by white cottony mycelium which permeates

hroughout 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 oblocks. 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 aboua week. Dhingri should be harvested when the cap starts becoming folded. Harvesting can be done by cuttingwith 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.

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