Mushroom
Mushroom
Mushroom
I am extremely obliged to Dr. Mahal Singh , The Principal and ,Dr. Randeep
Kaur Bal , H.O.D. ,department of agriculture for undertaking such a programme in
course curriculum due to which I have got a chance to gain a lot of practical based
knowledge and experiences which will help me in the long run.
Expressing my gratitude to our coordinator Prof. Amolak Singh for their proper
guidance during ELM time period and providing us theoretical knowledge prior to
performing practical. They immensely helped us to remove all obstacles
throughout the programme.
I would like to give credit to those who helped us with their guidance and
suggestions. This project was not possible without their enormous help and worthy
experience.
Last but not the least, I would like to thank my beloved friends who accompanied
me in my tasks even during odd hours and made me up the enthusiasm regarding
my tasks.
Sr. No. TITLE Page No.
10 SPAWING 20-22
MUSHROOM
Mushrooms are the fruiting bodies of a fungus. In the vegetable kingdom the mushroom is
ranked with the heterotrophic organisms (lower plants). In contrast to the higher, green plants,
these hetrotrops are not capable of photosynthesis. Fungi are the scavengers of nature.
Button Mushroom
Physical properties
Biological properties
PHYSICAL PROPERTIES
BIOLOGICAL PROPERTIES
1
Mostly they reproduce asexually through spores.
They are good source of thiamine(B1), riboflavin(B2), niacin, pantothenic acid, folic
acid, vitamin C,D,A and K which are retained even after cooking.
2
TOPIC 2:MORPHOLOGY
CAP: -Pileus It can be differently shaped and may have different colours depending on
species and stage of growth it can be conical, flat or even spherical. The surface can be
smooth or may be hairy.
SCALES: - These are rough patches of tissues on the surface of the cap. These are small,
hard plate that covers and protects the mushroom
GILLS: - Usually present on the lower surface of the cap and composed of many thin
layers stacked side by side. These are the tissues producing spores, which helps in the
process of reproduction.
RING: - It is the structure formed when cap separates from stem as mushroom grows up.
STEM: - STYPE It has to hold up the cap of the mushroom. It is composed of sterile
hyphal tissues like all other tissues of mushroom (except hymenium)
CUP (VOLVA):-If the fungus has universal veil, it is the remains of the veil on the
bottom of the stem, when veil is broken (while growth of toadstool).
MYCELIAL THREADS: - These are the hidden body of the fungus. It finds food and absorbs
every nutrient possible for the fungus and is able to produce toadstool in suitable conditions.
3
TOPIC 3: LIFE CYCLE OF MUSHROOM
DROPPING SPORES
Mushroom produces and releases spores from gills that are present underneath the mushroom
cap. Each mushroom is capable to produce hundreds to thousands of spores that can travel
beyond limits.
GROWING INTO HYPHAE: Each spore as a single cell is either male or female that
ultimately group up to form male and female hyphae.
When the hyphae of different spores meet, they meet and combine to being the process of
producing MYCELIUM.
Hyphal knot is the first point at which pinhead begin to sprout, but not yet take form.
PINHEADS TO MUSHROOMS
Not all the pins from mycelium colony grow, most of them stop growing. This makes it easier to
identify healthy pins that will eventually sprout into full-grown mushrooms.
4
TOPIC 4: VARIETIES OF MUSHROOMS (Available In India)
Most popular mushroom cultivated and consumed all over the world. Around 90% of the
mushrooms that we consume are of this variety. It goes perfectly either raw or cooked.
Button Mushroom
It is one of the most versatile mushrooms, which can be easily cultivated. They have
promising effect on cholesterol and cancer. It also helps in breakdown of lethal
chemicals.
Oyster Mushroom
It grows on dead elder trees and on fallen branches, having soft jelly-like texture .
5
It is safe to eat and has a mild, even bland flavour.
Jew Ear Mushroom
It has a good combination of flavour, aroma, delicacy and nutrients. Hence, it is equally
popular as button mushroom.
Paddy Straw Mushroom
It is one the most popular mushrooms in the world, for having rich, savoury taste and diverse
health benefits. It grows naturally on hardwood tress such as oak, chestnut.
6
Shiitake Mushroom
It is also known as summer mushroom, is long sized, white and attractive mushroom of
India. It is cultivated on different cellulosic wastes as basal substrate. They are rich in
nutrient and have good shelf life.
Milky Mushroom
7
TOPIC 5: DIFFERENECE BETWEEN EDIBLE AND POISONOUS
MUSHROOM
8
TOPIC 6: BUTTON MUSHROOM:
CLASSIFICATION:-
KINGDOM Fungi
DIVISION Basidiomycota
CLASS Agaricomycetes
ORDER Agaricales
FAMILY Agaricaceae
GENUS Agaricus
SPECIES A.bisporus
NUTRITIONAL VALUE
NUTRIENTS QUANTITY
Calories 21
Protein 3 grams
Fat 0.3 grams
Carbohydrates 3.1 grams
Fibre 1 gram
Calcium 2.9 milligrams
Iron 0.5 milligrams
Magnesium 8.6 milligrams
Phosphorus 82.6 milligrams
Potassium 305 milligrams
Selenium 8.9 milligrams
Vitamin D 6.7 International Units
Button mushroom
2)CARBON DIOXIDE (CO2):- During crop production CO2 level should not go more than
0.10% to 15% which can be maintained by giving 4-6 air charges/hour or by introducing 10
cubic ft. fresh air per sq. ft. bed area per hour.
3)MOISTURE: -2 litres of water is required for the production during pre-wetting operation.
There is loss of 1 litre water during evaporation process. There is extraction of 54 _ 83% of water
from the substrate and remaining 17_ 46% from casing soil.
There should be proper moisture content in compost. As, high or low content in moisture may
favour development of unwanted fungi. Also, Drought must be avoided as it will cause rapid
desiccation.
LIGHT:-There is requirement of sufficient light for 8-10hrs (100 lux) for growth of mushroom.
Exposing mushrooms UV light for 1 hr. increases Vitamin D content by 100 times.
10
Compost is the substrate in which the mushroom mycelium grows and on which it produces
fruiting bodies. It is the product of a fermentation process brought out by a number of mesophilic
and thermophilic microorganisms that decompose plant residues and other organic and inorganic
matters. The quality of compost influences the yield of mushroom.
Composting is a process that works to speed up the natural decay of organic material by
providing the ideal conditions for detritus-eating organisms to thrive, according to the USDA-
Unites States Department of Agriculture. The end-product of this concentrated decomposition
process is nutrient-rich soil that can help crops, garden plants and trees to grow.
For effective production of mushrooms and to obtain greater operation efficiency, following are
the considerations for selection of site:-
site selection
12
Placing of tarpaulin
13
STEP 4 MIXING OF FERTILIZERS
Incorporating fertilizers into damped straw is done to provide nutrients to compost and with
addition there is raise in temperature of compost.
Urea: - 2.5 g
Ammonium sulphate:-1.5g
Chores:-4g
Poultry manure:-20kg
To initiate the process of composting, heaps are formed by stacking wet ingredients in a long
triangular pits and a loose centre. Wetting is done as required. Sufficient quantity of oxygen
should be available inside the compost heap. For this external air should be freely got in and
comes out of the material. Normally to allow the fresh air to
get inside the compost heap should be turned upside down, once in fifteen days. In this process
top layer comes to bottom and bottom layer goes to top. This process also activates the microbial
process and compost process is hastened.
STEP 6 TURNING
To give compounding mixture an equal opportunity towards fermentation, compost pile is turned
at different intervals.
14
excess of free ammonia is released in the atmosphere and the mass is properly exposed to air,
keep this portion on one side(lot A). Now central and bottom portion of the pile are removed,
shaken properly and kept separately (lot B). A new pile is then made out of these portions
keeping lot A in centre and lot B on the top and sides. During reconstruction of the pile water is
added whenever required. In practice however, compost pile is turned inside out.
At third turning, Molasses was added to enhance the microbial decomposers and to improve
texture of compost.
Again the pile was turned and the required quantity of gypsum was added. Role of gypsum in
composting is to reduce nitrogen losses, and to minimize the greasiness of compost. It tends to
increase flocculation of certain chemicals in the compost.
Now, open the pile, check for the smell of ammonia. If no ammonia smell is there in the compost
and instead a sweet smell is felt, the compost is ready for spawning. If ammonia smell persists
then additional turnings are required to be given after 2-3 days.
15
Pile formation
I turning
II turning
IV,V, turning
16
SELECTION OF SITE
Before infrastructure of shed is set-up, there should be some considerations regarding selection
of the site .the following pre-requisites are necessary:-
Availability of spawn
Availability of plenty water supply
Easy availability of cheap labour
There should be provision of sewage disposal at site
There should be provision of future expansion at site
The general layout of a mushroom farm has to be carefully planned after selection of the site,
keeping in view the several factors including accessibility of road to the composting yard as raw
materials are to be dumped here for their processing to the compost.
CONSTRUCTION MATERIAL:-
Bamboos of 3 particular sizes:- 7feet , 9 feet , 12 feet ,thread, tarpaulin, paddy straw and digging
tool.
STEP 1 Dig 1.5 ft. deep pit with Burma for better hold of bamboos
17
STEP 4 Thatching is done with straw
In order to provide proper insulation for room, second wall is constructed along with walls of
room. There should be space between these two walls for about 2.5 ft... This space act as an
insulator, as air is poor conductor of heat. The floor of shed should be of cement, but in College
mushroom shed, there is well beaten and plastered floor. Roof is done with thick thatch layer.
There is provision of tarpaulin to avoid contamination and dampness
There is provision with proper ventilation along with doors on both ends. Shed is framed in
accordance to place three tier system of incubation shelves.
Preparation of shed
18
19
TOPIC 11: MUSHROOM SPAWN
Spawn is the living fungal culture that is called mycelium, grown onto a substrate. It gives the
backbone to any mushroom growing operation. . It serves as the seed or planting material in
mushroom cultivation. Unlike seeds, the mushroom spawn is grown from selected genetics and
cloned for consistent production of a particular cultivar of mushroom.
STEP 5 Mix CaCO3 (0.5%) and CaSO4 (2%) on dry wt. basis
20
COMMERCIAL PRODUCTION
SPAWNING
Two days prior to spawning, treat the room (roof, floor, and walls) with 2% formalin solution
and keep it closed for overnight.
Spawn was mixed with compost and pressed. Then we covered it with newspaper. Water was
sprinkled over newspaper maintain moisture content required and relative humidity. Maintain
22-25˚C temperature and relative humidity about 80-85%.
21
SPAWN RUN
Increase or decrease in temperature effects the CO2 production of the compost and the RH of the
room. With increase in temperature, RH will tend to fall and with decrease in temperature, RH
will increase. The properly insulated room will ensure uniform temperature in the cropping room
at every stage of crop growth.
For spawn run air temperature of 23±1˚C is maintained in the room, with corresponding bed
temperature of 24-25°C (1-2°C higher than air temperature). The fresh air valve is closed and
entire air is re-circulated, allowing the carbon dioxide to accumulate to the level of 15000 ppm,
desirable for quick spawn run. Higher concentration of CO2 accelerates the spawn run/vegetative
growth of the mushroom fungus.
During spawn run above temperature has to be maintained, till entire compost is impregnated
with the mushroom mycelium, alongwith other parameters like high CO2 concentration, high RH.
The air will go into the room at the will of the grower and as per requirement inside,
suiting the crop stage. The heat from the cropping room is removed via cooling coils
installed.
Spawn run takes place after 12-15 days of spawning and dark brown compost turns into white
(mycelium growth). At this stage, application of CASING is essential for fruiting of mushroom.
22
TOPIC 12: CASING
Casing is a top-dressing applied to the spawn-run compost on which the mushrooms
eventually form. It is the 1-1.5 thick layer of coco peat or other substrates (like, Ash of rice
husk) that covers compost colonized with fungal mycelium that acts to trigger the
fructification process and as a water reservoir for developing mushrooms.
Casing
WHY CASING IS REQUIRED?
Casing helps to convert vegetative growth into mushrooms. If casing is not done then there is
no formation of mushrooms. There will be minimal growth of mushrooms. It helps to
maintain proper moisture content in compost.
CASING MIXTURE
According to weight; Ash of rice husk, soil and coco-peat are taken in ratio 1:2:1 respectively
is the best mixture as compared to others. Spray the casing with 5% formalin solution and
damp the compost with required moisture. Now keep it covered with polythene sheets for 3-4
days. Remove sheets and do single turning to compost for eliminating formalin smell.
UNFURLING OF CASING
Casing should be done succeeding sowing of 15-20 days when the mushroom mycelium is
spread completely.
After detaching PP sheets, apply casing up to 3-4 cm thickness and there should be immediate
sprinkling of water.
NOTE: -During this period, 22-25˚C temperature and 80-85% relative humidity should be
maintained.
23
PINHEADS FORMATION
The moment of cool down and the days immediately following determine how far the mycelium
grows up towards the surface of the casing soil. Cooling down is an imitation of harvest
conditions. Because of cool air and lower CO2 the fluffy mycelium starts to contract. If the
mycelium has contracted, 5-6 days after cooling down, it forms pinheads. After this Relative
Humidity (RH) in the room is slowly lowered, so that the pins start growing into mushrooms
with 5-7 days.
NOTE:-whiter the surface of the casing, the better and the more pinhead formation you will
notice.
AIR TEMPERTURE
If the room air temperature (AT) is increased by half a degree for 24 hours the larger pinheads
will grow faster, growth of the smaller ones will stagnate and the very small ones will die.
o The first flush is picked in 3 to 5 days and yields 15 to 20 kg/m2. If the mushrooms are
mechanically harvest, in the form of once-over harvesting, this yields 22 to 26 kg/m2.
o The third flight at most yields 10-15% of production and is of lower quality, because
diseases and pests are increasing very strongly. Depending on the economic situation, a
third flush is harvested. It takes about 6 to 8 days before the third flush can be harvested.
During hand-picking the flush is harvested in 2 days.
Total production is between 27 and 35 kg/m2. Hand-picking mushrooms can be stored and
consumed fresh. Mechanically harvested mushrooms are harvested in a once-over operation and
directly processed and preserved.
24
Packing is essential to protect the mushroom during marketing. But before packaging, Grading is
done on the basis of their quality.
B Intermediate calibre
STEP 1 WASHING
Washing becomes necessary to remove substrate attached. Small growers wash in solution of
reducing agents to retard the browning caused by polyphenol oxidase. Hence, various anti-
microbial as well as reductant compounds are used in washing mushrooms to extend the shelf
life. Washing of mushrooms with 0.05 % potassium meta bi-sulphate improved the initial
whiteness, which lasted during the storage.
shelf life and maintenance of quality of perishable produce by way of creation of appropriate
gaseous atmosphere around the surroundings of produce packaged. Also, Plastic trays of
330×280×145mm size are also used for packaging of
mushrooms.
MARKETING:- In our training module, group of 5 students are made to market the produce.
We the group of five students place 2 stalls of mushroom at putlighar chonk and marketed 100
packets of mushroom with the mean selling price of 29 rupees each. The whole market training
is done within 2:30 hours.
25
NUTRITIONAL VALUE:-
Mushroom both add flavour to bland staple food and are valuable food in their own right. They
are also considered as substitute for meat products, with at least comparable nutritional value to
many vegetables.
The consumption of mushrooms can make a valuable addition to the often unbalanced diets of
people in developing countries. Fresh mushrooms have high water content (around 90%), so
drying them is an effective way to both draw-out their shelf-life and preserve their flavour and
nutrients.
Mushrooms are a good source of vitamin B, C and D, including riboflavin, thiamine and various
minerals including potassium, phosphorus, calcium, magnesium, iron and copper. They provide
carbohydrates, but are low in fat and fibre, and contain no starch.
ECONOMIC VALUE:-
Mushroom cultivation activities can play an important role in supporting the local economy by
contributing to subsistence food security, nutrition, and medicine. Their cultivation generates
additional employment and income through local, regional and national trade and offering
opportunities for processing enterprises (such as pickling and drying).
Trade in cultivated mushrooms can provide a readily available and important source of cash
income - for men and women and the old, infirm and disabled alike
MEDICINAL VALUE:-
There has been a spectacular growth in commercial activity associated with, dietary supplements
and functional foods. An estimated 6% of edible mushrooms are known to have medicinal
properties and can be found in health tonics, tinctures, teas, soups and herbal formulas. Shiitake
and straw mushroom are edible fungi with medicinal properties widely diffused and cultivated.
The medicinal properties of mushrooms depend on several bioactive compounds and their
bioactivity depends on how mushrooms are prepared and consumed. Shiitake are said to have
anti-tumour and anti-viral properties and remove serum cholesterol from the blood stream. Other
species have varying degrees of immune system boosting, lipid lowering, anti-tumour, microbial
and viral properties, blood pressure regulating, and other therapeutic effects.
26
1) ENVIRONMENTAL
TEMPERATURE
There was no control or monitoring the temperature in the incubation room. Watering is the only
method to control the temperature.
WATER LOGGING
It was a cause of natural calamities. While foundation of 1.5 ft. deep pit on ground for bamboos
for a base strength of the shed to be constructed, there was heavy rainfall which was coupled
with poor drainage resulted in water logging at sub soil surface.So, there was delay in
construction of shed.
There may be attack of rodents, mites, nematodesor other pest. It’s better to take precautions
There is development of yellow powder growth throughout the compost. There is initial
appearance of whitish powder, which turns into yellow with restricted growth. It occurs in-
between phase of compost and casing. Its severity results when conditions are at 70% moisture
content of compost and 19-20˚ C temperature
DUE TO PERISHABILITY
The highly perishable nature of mushrooms poses problems during marketing and the time
available is quite low.
27
CONCLUSION
This experimental learning module on mushroom cultivation(ELM-422) proves very fruitful to
me as it provides me all the facts and figures for establishing my own Mushroom farm in future.
This experience make us stunned and quote : “Mushrooms doubles the income” proved to be
candid.
28