Mushroom cultivation ppt for botany mscfinal year

Mushroom cultivation ppt for botany mscfinal year || mushroom cultivation || msc|| science

1. MUSHROOM CULTIVATION Presented By Monika Chandrakar MSC 2 nd Semester botany Shahid Durwasa Nishad Govt College Arjunda

2. MUSHROOM : A macro fungus with a distinctive fruiting body which can be either epigeous or hypogenous. They cannot make their own food. Mushroom lacks chlorophyll. Mushroom obtains their nutrition either by saprophytic or parasitic or symbiotic means. Mushroom And It’s Structure

3. Edible And Poisonous Mushroom Features Edible Poisonous 1. Cap color Not Red May or May not Red 2. Gills Brownish White 3. Stem No ring formation Ring around stem 4. Spots on Cap Plain , clear cap Colored spotted oescatles Examples Button (White) Mushrooms, Oyster Mushrooms ,etc Autumn Skullcap ( Galerina marginata ), Death Cap ( Amanita phalloides ),etc. Button (White) Mushrooms Autumn Skullcap ( Galerina marginata )

4. Nutrition Profile Of Mushroom in 100g Mushroom white Calories-22 Total Fat-0.3 Cholesterol-0mg Sodium-5mg Potassium-318mg Dietary Fiber-1g Sugar-2g Protein-3.1g Vitamins/Minerals:-Mushroom are rich in B vitamins such as riboflavin(B2),foliate(B9),Niacin(B3)

5. Types Of Mushrooms BuShitake Mushroom Paddy straw Mushroom Milky Mushroom Button Mushroom Oyster Mushroom At Present 3 major types mushrooms are being cultivated in India i.e. Button Mushroom, Paddy-straw and Oyster Mushroom.

6. Button mushroom Oyster Mushroom Shitake Mushroom Paddy straw Mushroom Milky Mushroom

7. Button Mushroom Known as European Mushrooms. cultivated from September to March. Temperature for spread of mycelium is 24-25°C. 16-18°C is essential for formation fruit bodies. Higher temperature is harmful and low temperature retard development of both mushroom, mycelium and fruit bodies.

8. Paddy Straw Mushroom Cultivated in temperature of around 25-35°C and relative humidity of 75-80%. High content of protein and vitamins and minerals. Good attributes like flavor, aroma, delicacy.

9. Oyster Mushroom Known as Dhingri . Cultivation temperature is 22-28°C. Grown in Northern Plains from October to March

10. Preparation Of Shed For Mushroom Cultivation Material used in shed making:- Bamboos(12feet,9feet, 6feet,5feet). Nylon roop /thread. Paddy straw for covering of roofs and sides. Polyethylene sheet for covering

11. • First of all sanitation is done so that shed is made on a clean place. • Orientation of shed is towards east to west direction. • The length of shed is 60 feet and breath is 30 feet. • Bamboos are placed 1.5-2feet in ground for proper grip with ground. • In between shed make four rows in each row there are four beds of equal size. • Bed size:- 50 feet length and 4 feet breath. • Five walking spaces of about 2-2.5 feet each. Layout And Orientation Of Shed

12. Mushroom Cultivation It has five main steps. Mushroom Spawn Preparing Of Compost Spawning Of Mulch Casing Cropping And Harvest Administration

13. Mushroom Spawn  Mushroom developing procedure starts with structure Spawn preparation. Spawn is planting material for mushroom development i.e. it is the seed of mushroom. For the arrangement of mushroom cultivation required more prominent specialized aptitude ,speculation and enormous foundation. Mushroom cultivator import spwan from the famous source Good Qualities mushroom spawn has following qualities   1. The Spawn ought to be quick developing in the compost. Provide early pruning following casing. High yielding. It must make the more noteworthy evaluation of mushroom

14. Preparing Of Compost Materials required for making Compost by long method are- Urea 2.5q Wheat straw chopped 100q Single super phosphate 1q Muriate of potash 1q Ammonium sulphate 1.5q Wheat bran(choker) 4q Gypsum 11q Molasses 50q Poultry Manure 20q Maintain 70% moisture content in compost for well decomposition of compost q - Quintals

15. PROCEDURE 0 day:-wet wheat straw chopped + Urea + Single super phosphate + Muriate of potash Ammonium sulphate +Poultry Manure Wheat bran (maintain 70%moisture) 1-6th day:- 1 st turning(after 6days) 7-10 th day :- 2 nd turning (after 4days)+Add molasses in compost as per recommendations 11-13 th day :- 3 rd turning (after 3days)+Add Gypsum in compost as per recommendations 14-16 th day :- 4 th turning(after 3days)+Add water if needed 17-19 th day :- 5 th turning(after 2days) 20-,22 th day :- 6 th turning (after 2 days) Points That Are Noted During Preparation And Turning Of Compost :- Maintain 68-70% moisture content during the whole process of composting. Check pH of compost it should be between 7.2-7.8. Height of compost pile is around 5-5.5ft. In every turning top and sides portion of compost comes in centre and bottom part comes on top and side. Regular monitoring is done

16. Features Of Good Compost Compost should be dark brown in colour. Compost should have moisture percentage of about 68-70 percent. pH of the compost should be in the range of 7.2-7.8. There should not be any smell of ammonia. It should not be sticky or greasy. It should be free from insects and nematodes

17. Firstly check moisture content of compost add water if needed. Check temperature of compost. Turned the compost for equal aeration and to decrease temperature of compost. Polyethylene sheet is spread on beds Remove any other entities from compost. Transfer compost from outside to beds in shed. Spread compost on bed. Transfer Of Compost To Beds

18. The mixing of spawn in compost is called spawning. The seeds are a mix of the compost.  Before seeding, wash the utensils used in seeding . Wash the hands of the person working in the seedling with soap so that any infection can be avoided. Open the spawn bottle carefully and put spawn in a carry bag. Now add 3 kg spawn in one bed uniformly and mix it well in compost. Then add more 3 kg in same bed and level the bed gently. Total 6 kg spawn is added in one bed. Spawning Of Mulch

19. CASING :- Casing is a top- dressing applied to the spawn – run compost on which the mushroom eventually grow. Clay loam field soil , a mixture of coco peat and ash can be used for Casing. FUNCTIONS OF CASING Casing act as a water reservoir and a place where rhizomorphs form. It helps to eliminate the insects and pathogens. It also helps to hold moisture for the development of mushroom . Casing and It’s Functions

20. Cropping And Harvest Administration Mushroom Pinhead commencement begins following 10-12 days and mushroom crop collected in 50-60 days. Harvest Mushrooms by light turning without irritating the casing soil and when the collecting is done ,fill the holes on beds with new sterilized casing material and shower water.   The yield ought to be reaped before the gills accessible on the grounds as it may lessen its quality and market worth. Cutting Of Base- Cutting is carried with the sharp and clean knife. Hands must be sanitized before the procedure is carried out .

21. Steps Of Post -Harvest Management Harvesting WASHING AND GRADING It is observed that the mushrooms are inclined to browning because of the enzymatic oxidation of the phenols. Browning apparently reduces the business estimation of mushroomsThe treatment is finished with the assistance of an answer of potassium metabisulphite (0.05%) in water. Mushrooms are plunged in the arrangement and afterward are conceal dried on white net sheets to free the dampness after which they are exposed to bundling.

22. PACKING:- After various post-reap forms, the mushrooms are then stuffed in slim straight forward polyethene . The instruments utilized in bundling are gauging machine and sealer (electric and manual). The mushrooms are weighed around 200g and afterward they are fixed with the assistance of sealer both electric and manual. Around 2 groups of 2-3 people can pack in excess of 100 packets in about 60 min. MARKETING:- Mushroom is a highly valuable marketable product. Demand of mushroom is very high in local markets . since mushrooms are highly sensitive there should be reaches to the market as soon as possible. Proper harvesting and post harvesting operations are done accuratily. Main objective of marketing of mushroom is to provide a fresh and good quality mushroom to consumer. In india main constrain in mushroom cultivation is lack of regulated market and lack of proper quality parameters of mushroom. Due to high demand in local markets of mushroom there is no any big tranportation cost on supply of mushroom.