Mushroom

This mushroom production techniques presentation will help you in your college project

1. MUSHROOM CULTIVATION PRESENTED BY :- ANKIT VIKRAM SINGH

2. MUSHROOM Mushrooms are the fruiting bodies of macrofungi. They include both edible/medicinal and poisonous species. However, originally, the word “mushroom” was used for the edible members of macrofungi and “toadstools” for poisonous ones of the “gill” macrofungi. Scientifically the term “toadstool” has no meaning at all and it has been proposed that the term is dropped altogether in order to avoid confusion and the terms edible, medicinal and poisonous mushrooms are used . There is an old Chinese saying which states that “MEDICINES AND FOODS HAVE A COMMON ORIGIN”. Mushrooms constitute a most rapidly growing new food category which the current health-oriented public is increasingly enjoying . 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 . A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.

3. EDIBLE MUSHROOMS Agaricus ( white mushroom, button mushroom ) Widely available, varies in color from white to light brown and in size from small to jumbo stuffer. Plump and dome-shaped, with a pleasing flavor that intensifies when cooked .  Shiitake (oak mushroom, Chinese black mushroom, forest mushroom, golden oak) Ranging in color from tan to dark brown, and characterized by broad, umbrella-shaped caps up to ten inches in diameter, with wide open veils and tan gills. The shitake has a rich, full-bodied flavor, almost s teak-like, with a meaty texture when cooked. 

4. Oyster The fluted cap resembles a fan and ranges in color from a soft beige-brown to gray .It can be eaten raw in salads but more often this mushroom is cooked to bring out its delicate flavor and velvety texture. MORELS (black morel)   A relative of the highly-prized truffle this tan to dark-brown, cone-shaped, spongy fungus has a smoky, earthy, nutty flavor. The darker the mushroom, the more pronounced is the flavor. This mushroom must be cleaned well when fresh due to its dimpled head. Like the truffle, it’s expensive, but also available canned and dried .

5. MEDICINAL MUSHROOMS Ganoderma lucidum (Reishi) Ganoderma lucidum (“shining skin”) is a visually striking polypore with a hard woody texture and a shiny, varnished appearance. It primarily grows on oaks, plum trees and other hardwoods, and has a 2-20 cm semi-circular or kidney-shaped cap, variously colored white, yellow, blue, red, purple or black. Enhances oxygenation of the blood, Lowers cholesterol levels, Anti-HIV in vitro and in vivo animal studies etc. Hericium erinaceus (Lion’s Mane) Hericium erinaceus (“spiny hedgehog”) is a snow-white, globe-shaped fungus composed of downward cascading, icicle-shaped spines. Its striking appearance gives rise to its various common names, Lion’s Mane, Monkey’s Head and Hedgehog Fungus. It grows up to 40 cm in diameter on dead or dying broadleaf trees — such asoak , walnut, maple and sycamore. Promotes proper digestion ,protects thegastrointestinal tract against environmental toxins etc.

6. Ophiocordyceps sinensis It is an entomopathogenic fungus (a fungus that grows on insects) found in mountainous regions of  Nepal and Tibet.  It parasitizes larvae of ghost moths  and produces a fruiting body which used to be valued as a  herbal remedy. Trametes versicolor(The Turkey Tail) Turkey tails are possibly the most common mushroom . They are saprobic growing everywhere on dead or rotting stumps and branches. They are very variable in color. Their uses are mainly medicinal and decorative. They can have great beauty. They dry easily to become leathery tough.

7. POISONOUS MUSHROOMS   Fly Agaric ( Amanita muscaria ) The fly agaric is the iconic toadstool of children’s fairy tales. The main toxic agents in  Amanita muscaria  are  muscimol and ibotenic acid. These act on the central nervous system causing loss of coordination, alternating agitation and sleep, nausea and in some cases hallucinations . Angel Wing ( Pleurocybella porrigens ) Found throughout the Northern Hemisphere angel wing gets its name firstly from how it looks and secondly because eating it gives a good chance of sending you heaven-bound. The mode of toxicity isn’t well understood in this fungus but a unique amino acid has been identified that kills the brain cells of lab animals. It is also possible that the fungus contains elevated levels of cyanide.

8. The Destroying Angels The Destroying Angel , that just screams “Eat me and you will die!”. These are the members of the genus  Amanita .They contain lethal doses of amatoxins and are responsible for a large proportion of all mushroom related deaths. The initial symptoms of cramps, delirium, convulsions, vomiting and diarrhea appear with a day of ingestion Autumn Skullcap ( Galerina marginata ) They grow on dead wood and are found throughout the world. As with many other poisonous mushrooms the skullcaps look similar to other, edible species. In this case they may be confused with honey fungus, sheathed woodtuft and velvet foot amongst others. As with many other poisonous mushrooms the skullcaps look similar to other, edible species. The active ingredient here is yet again the infamous amatoxin

9. Health Benefits Of Mushrooms Lower Cholesterol Treat Anemia Prevent Cancer Prevent Diabetes Improve Bone Health Help in Nutrient Absorption Boost Immune System Lower Blood Pressure Increase Iron Absorption Rich in Selenium Weight Loss

10. OYSTER MUSHROOM Pleurotus species, commonly known as oyster mushrooms, are edible fungi cultivated worldwide especially in south east Asia, India, Europe and Africa . China produces 64 % of all edible mushrooms in the world and 85% of all oyster mushrooms all over the world (Pleurotus spp.) is also produced in China . Oyster mushrooms is the third largest commercially produced mushroom in the world 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 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.

11. SCIENTIFIC CLASSIFICATION Kingdom :  Fungi Phylum :   Basidiomycota Class :  Hymenomycetes Order :  Agaricales Family :  Tricholomataceae Genus :  Pleurotus Species :  Pleurotus ostreatus

12. SPECIES OF OYSTER MUSHROOMS Pleurotus sajor-caju Pleurotus ostreatus Pleurotus florida Pleurotus djamor (Pink Oyster Mushroom ) 

13. NUTRITIONAL VALUE S.NO NUTRIENT QUANTITY 1 WATER 76.69gm 2 ENERGY 28kcl 3 PROTEIN 2.85g 4 LIPID(FAT) 0.35g 5 ASH 0.87g 6 CARBOHYDRATE 5.24g 7 FIBER 2.0g 8 SUGAR 0.95g

14. CULTIVATION Substrate or growing material It can be cultivated on a wide range 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. 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).

15. STEPS INVOLVED IN PREPARATION OF SPAWN

16. SPAWN PREPARATION: Wheat grains are boiled in water for 15 min. and excess water is drained.The grains are allowed to cool in sieves

17. Wheat grains are then mixed with 20% Gypsum and 2% Calcium Carbonate

18. These grains are then autoclaved for 2hrs at 121°C. The pH is maintained at 7

19. The grains are inoculated with mycelium and kept at 16°C in dark place

20. It takes 2 weeks to complete spread the mycelium

21. 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. 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 .

22. Substrate preparation(All kinds of straw and other agro-wastes) Chopped in small (1-2cm pieces), soaked in water for 2-3 hours Substrate can be pasteurized by hot water (80°C) for 2hours (no prior soaking required in this case), suitable for small scale production  OR  steam pasteurization at 80°C for 2 hours (in autoclave or special steam chambers), suitable for semi-commercial production  OR  sterilized in an autoclave (after filling in PP bags, plugged with cotton) at 121°C, 15 lb pressure for 15 minutes (best method for commercial production) Fill one Kg pasteurized substrate (65% moisture) in Polypropylene bags, plug with non-absorbent cotton Spawning (Aseptically, @ 5% of wet substrate) while filling in bags in pasteurization method  OR  top spawning in sterilized method FLOW CHART OF CULTIVATION OF OYSTER MUSHROOM

23. Spawn running in dark room (24-28°C, 18-30 days variety dependent Shift to cropping room and make large holes Pinhead initiation (2-7 days after opening, 13-30°C, variety dependent, humidity 80-85%, light, ventilation) Sold as fresh, dry mushroom or as mushroom products

24. 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. Dhingri 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 1kg dry straw (=5-6 kg wet straw)

25. DISEASES IN MUSHROOMS Bacterial Spot/Pit /Brown Blotch Pseudomonas tolaasii. Pale yellow spots on the surface of the piles later it turns to yellow In Seviere case mushrooms are radially streaked Damage at storage and transit High humidity and watery conditions are favorable for disease Management Sanitation Lowering humidity Watering with a 150 ppm chlorine solution

26. Mummy disease Pseudomonas  spp. Fruit bodies have tilted caps, Early veil breaking, Base of the stem enlarged Curved stalk Tissue of the mushroom becomes spongy,dry and brown   Management Dig a trench to separate the diseased area from the healthy All compost and casing has to be removed from the trench Good hygiene is strongly recommended .

27. Dry Bubble Verticillium fungicola Muddy brown, often sunken spots on the cap of the mushrooms Later stage mushroom becomes dry and leathery Main source of infection debris ,dust on floors of growing house spread ,water splashes on healthy mushroom Favorable temperature 28°c Poor ventilation High humidity Management of Dry Bubble Pick and destroy infected mushroom to prevent spread Lower the temperature to 14°C when disease noticed Use clean equipment Control flies and mites Bubble can destroy with salt s

28. PESTS OF MUSHROOM Mites These include mushroom mites or tarsonemid mites ( Tarsonemus myceliophagus ) and red pepper mites ( Pygmephorus sellnicki ). They are shiny, light brown in colour feeding on the mushroom mycelium and mycelium of many other competing fungi present in the substrate. They cause browning of mushroom heads and promote the spreading of green molds not only in the infected room, but also in the whole farm. CONTROL Maintain strict hygiene in the mushroom houses. Keep straw and manure away from mushroom growing houses. Use properly pasteurized substrate (compost) Control mushroom flies.

29. Mushroom flies Sciarid flies ( Lycoriella spp .) and phorid flies ( Megaselia spp .) can be a major problem in mushroom production. They are attracted by thesmell of substrate (compost) and growing mushrooms. Emerging larvae (maggots) feed on the substrate, mushroom mycelium and developing mushrooms. CONTROL All windows or ventilating vents should be covered with insect proof net. Remove weeds and rotting materials near mushroom growing facilities.

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