MODULE 10
Mushroom cultivation and Farming
BY,
PILLAI ASWATHY VISWANATH
Mushrooms
A mushroom is the fleshy, spore-bearing fruiting
body of a fungus, typically produced above
ground on soil or on its food source.
The word "mushroom" is most often applied to
those fungi that have a stem, a cap , and gills on
the underside of the cap.
These gills produce microscopic spores that help
the fungus spread across the ground or its
occupant surface.
Their spores, called basidiospores
These lack chlorophyll and live on dead organic
matter and hence are saprophytic
A mushroom develops from a nodule, or pinhead, less
than two millimeters in diameter, called a primordium,
which is typically found on or near the surface of
the substrate.
It is formed within the mycelium, the mass of
threadlike hyphae that make up the fungus.
Mycelia absorb nutrient from soil , it do not require
sun light for their growth
The primordium enlarges into a roundish structure of
interwoven hyphae roughly resembling an egg, called a
"button". The button has a cottony roll of mycelium,
the universal veil, that surrounds the developing fruit
body.
As the egg expands, the universal veil
ruptures and may remain as a cup,
or volva, at the base of the stalk,
Cap like structure is known as pileus,
attached with thread like structure
mycelia.
Most of the growth of a fungus goes
unnoticed because it occurs underground
mushrooms may seem to sprout
overnight, it actually takes days or
weeks for one to develop.
Nutritional value and Medicinal value
Protein - Most mushrooms have a high protein content, usually
around 20-30% by dry weight.
Fiber - Helps lower cholesterol and is important for the
digestive system.
Vitamin D - Essential for the absorption of calcium.
Copper - Aids in helping the body absorb oxygen and create red
blood cells.
Selenium - An antioxidant that helps neutralize free radicals,
thus preventing cell damage and reducing the risk of cancer and
other diseases. Mushrooms contain more selenium than any
other form of produce.
Potassium - An extremely important mineral that regulates
blood pressure and keeps cells functioning properly
Other important minerals - Such as phosphorous, zinc, and
magnesium.
Low levels of fat, calories, sodium , carbohydrate content
No cholesterol
Types of mushrooms
Agaricus bisporus
Pleurotus ostreatus
Volvariella vovavcea
POISONOUS MUSHROOMS
Poisonous Mushrooms look like edible mushroom
in their morphology and lifecycle. However They
can be distinguished by following features:
Brightly coloured fruit bodies.
Greenish tinge on gills and Yellow-Green
spores.
Pink coloured spores in gills.
Presence of Vulva and Annulus on the Stalk.
Oozing of milky or coloured latex at damaged
portions
Unpleasant odour
Amanita phalloides :Tricholoma muscarium
EDIBLE MUSHROOMS
Edible mushrooms are consumed by humans for
their nutritional value and they are occasionally
consumed for their supposed medicinal value.
Edibility may be defined by criteria that include
absence of poisonous effects on humans and
desirable taste and aroma .
Edible mushrooms include many fungal species that
are either harvested wild or cultivated
Edible mushrooms are consumed for
their nutritional value and they are occasionally
consumed for their supposed medicinal value.
Example :
Agaricus bisporus
Lentinus edodes
Pleurotus ostreatus
Volvariella vovavcea
Auricularia polytricha
Agaricus bisporus
Agaricus bisporus is
an edible basidiomycete mushroom native
to grasslands in Europe and North America.
It has two color states while immature—white and brown—
both of which have various names. When mature, the same
mushroom has yet another popular name.
When immature and white—this mushroom may be known
as common mushroom, button mushroom, white
mushroom, cultivated mushroom, table mushroom,
and champignon mushroom.
When immature and brown—this mushroom
may be known variously as Swiss brown
mushroom, Roman brown mushroom, Italian
brown, Italian mushroom, cremini or crimini
mushroom, brown cap mushroom,
or chestnut mushroom.
When mature, the same mushroom is known
as Portobello mushroom
Pleurotus ostreatus
The Pleurotus mushroom is generally referred to as
`Oyster Mushroom' or `Dhingri' in India.
The fruit bodies of this mushroom are distinctly
shell, fan or spatula shaped with different shades
of white, cream, grey, yellow, pink or light brown
depending upon the species.
They are found on hardwoods
They secrete enzymes that break down
the organic bonds in wood into smaller
molecules.
Thus due to their love of wood, oysters
are also efficient in breaking down the
organic bonds in toxic chemicals.
Yet this edible fungus can be beneficial to
the body and breaks down toxic chemicals
It has the bittersweet aroma
of benzaldehyde
Oyster mushrooms can also be used
industrially for mycoremediation purposes.
Volvariella vovavcea
The 'Chinese' or 'paddy straw' mushroom.
Commonly grown on the paddy straw.
Volvariella volvacea is a high temperature
mushroom grown largely in tropical and
subtropical regions of Asia e.g. China, India.
It is fast growing fungus with a slender flesy
stipe
Dark grey cup
Volvariella and Amanita cannot be distinguished in
the early "button stage", that, for many, is
considered the best stage to
collect Volvariella for consumption.
Like Amanita, the paddy straw mushroom has
a volva, or universal veil, so called because it is a
membrane that encapsulates the entire mushroom
when it is young.
This structure breaks apart as the mushroom
expands, leaving parts that can be found at the
base of the stalk as a cup-like structure.
Mushroom Cultivation
Requirements
Spawn
Paddy straw/saw dust of rubber
Polythene bag
Polythene sheet
Pottasium permanganate/spirit /dettol
Spawn Production
To start growing mushrooms you need to buy
the spores. The spores shown below have been
grown on a corn cob. One “bottle” of spore
can be used for 2 sacks. The spores on the
right have been broken into 8 pieces.
Cultivation
Step 1:
Preparing the straw You will need sterilized
straw.
Sterilized straw will ensure all other fungi
spores are killed.
To sterilize straw, boil it in water for half an
hour.
Squeeze water out of the straw.
The straw has to be 60% moist i.e. when you
squeeze the straw, no water should be wrung
out. The straw is ready to use.
Chopping of paddy straw Soaking of paddy straw
Hot water treatment Drain off excess water
Step 2:
Preparing the bag Start packing the straw into
the plastic bag of approximate dimensions
12*24 inches.
Fill in two inches of straw.
Crumble one chunk of the the spore on top of
the straw along the edges.
Spores grow out from the sides of the bag, so
it is important to distribute the spores along
the edges.
Spores in the middle will not germinate.
Bed preparation Layering of spawn
Pinning of bed Spawn running
Step 3:
Layering Pack in four inches of straw.
Repeat the process three more times.
After the last layer of spore, pack in
two inches of straw.
Step 4:
Closing, twist the open end and tie the
bag tightly
Step 5:
Making air holesMake 12 – 20 holes
using a sharp stick all over the bag.
This will promote air circulation. The
mushrooms will grow out through these
holes.
Step 6: Germination
Your mushroom bag is now ready.
Set in a cool dark place to promote mycelium
growth.
You can also get the cool dark effect by
hanging a wet jute sack around the grow bag.
Make sure that the sack is at least one foot
away from the plastic bag.
Spray the sack every 5 days to keep it moist.
Mushrooms will start sprouting in 18 days.
Hangging of bed watering
Pinhead stage Mature mushroom
This is what the mushrooms will look like
growing out of a bag.
Harvesting of mushroom Packing of mushroom
