OM Bed preparation and cropping (17UAG077, 17UAG086).pptx

This presentation slides give u a clear description on Oyster mushroom bed preparation and cropping of mushroom

1. BED PREPARATION & CROPPING FOR OYSTER MUSHROOM   PRESENTED BY, K.PIRAVIN (17UAGO77) P.SABARIGRISH (17UAGO86)

2. OYSTER MUSHROOM: Scientific name – Pleurotus sp. Popularly called as “Dhingri” in India. Temperature requirement – 20-30°C RH – 55-70°C Nutritional values – Rich in vit C and B12, Folic acid present in the mushroom helps to cure anemia.

3. MUSHROOM SHED The cultivation of oyster mushroom is usually carried out in a thatched shed constructed in east west direction with a double door.

4. Cont., The outer door and windows are provided with a wire mesh to prevent the entry of insects, snakes, squirrels, and rats The floor of the shed should be filled with river sand or pebbles to a H eight of 30 cm and allow water to stagnate.

5. Cont., The Thatched shed of 16sq.m is required. The height of mushroom shed should not exceed 4 metres .

6. Cont., Multi-tier shelves/ racks or uri are provided inside the shed to accommodate more beds Sometimes the beds are hanged from the ceiling.

7. Cont., Single uri consists of 4 plates (number of plates vary depending upon the height of the shed) The distance between the plates is around 50 cm so that the beds of height 45 - 50 cm can be conveniently placed in the uri.

8. Small scale Farm Layout Ref: agridaksh.iasri.res.in

9. SPAWN RUNNING ROOM: Complete proliferation of mushroom mycelium in and on the substrate is known as spawn running . The place where the beds are kept for spawn running is called as spawn running room.

10. MAINTENANCE OF SPAWN RUNNING ROOM For progressive spawn running during the vegetative growth This Room should be maintained with : High temperature of around 25-30°C (should not be more than 30°C) High carbon dioxide concentration of 1.5 - 2.0 % or 20,000 ppm (poor aeration) Low humidity, low light intensity or dark without ventilation and optimum pH between 7 and 8.0.

11. TEMPERATURE REQUIREMENTS There are two temperature requirements for each mushroom species. Mycelial colonization in the vegetative stage The fruiting phase. Best Temperature 15 - 30°C 10 and 25° C. The temperature for mycelia colonization/ spawn running/ vegetative growth is usually higher than the fruiting phase. The temperature for Mycelial colonization in the vegetative stage The temperature for the fruiting phase.

12. Cont., Complete spawn running is observed in 15-20 days.

13. CROPPING ROOM: Cropping room is the room where the completely spawn run beds are kept for mushroom production.

14. Requirements needed for cropping room: The room should be provided with exhausts fans and 4-6 ventilators , false roofing and racks or uri to accommodate the mushroom beds. This room requires low temperature, more light, oxygen and relatively cooler humidity than spawn running room.

15. Temperature requirement However , most of the Pleurotus species require an incubation temperature of around 25°C, relative humidity of 80-85 % for fruiting body formation. Mushroom species Pleurotus pulmonarius Pleurotus ostreatus Temperature require for mycelial growth. 25-30°C Summer mushroom 18-27°C. Winter mushroom Photos

16. Points to be remembered: Inadequate light and aeration (high CO2 concentration) can be judged by mushrooms with long stipe and small cap. In the complete absence of light, oyster mushrooms will form stipe without cap and forming a coral-like structure. Water spray should be done with a fine nozzle to create a mist in cropping room.

17. Cont., It is advisable to give fresh air just after water spray as it helps in removal of excess water from the surface of fruit bodies. Sometimes fruit bodies give offensive smell due to the growth of saprophytic bacteria on the wet cap surface. Water used for spraying should not contain harmful salts or heavy metals.

18. Climatic requirements S.no Particulars Spawn running Cropping / Fruiting         1. Temperature 25-30 ° C Around 25 °C 2. Relative Humidity Low 75 % High 80-85 % 3. Light intensity Low light intensity or darkness 200 lux for 8-12 hours 4. CO 2 concentration 1.5 - 2.0 % or 20,000 ppm 0.06% or 600 ppm 5. pH 7.0 - 8.0   6. Substrate moisture 65 %   65 % 7. Ventilation/Aeration Poor aeration/without ventilation Sufficient ventilation: 2-3 hrs/day

19. Cropping details S. no Particulars Spawn running Cropping / Fruiting 1. Spawn running period 18-21 days (3 weeks) after spawning 2. Days for pin head formation 25- 30 days after spawning 3. Total life cycle 35 -45 days   4. Shelf life 1 day under normal room condition and 2 days under refrigerated condition

20. BED PREPARATION

21. MATERIALS REQUIRED FOR BED PREPARATION   Sterilized paddy straw Bed spawn Plastic Trays Absorbent cotton Polythene bags Thread Disinfectant : Dettol Marker pen

22. PROCEDURE Spawning the substrate Wash hands thoroughly with antiseptic solution. The spawning should be done in a prefumigated room (fumigated for 48hours). Mix the dried sterile paddy straw thoroughly to get a uniform moisture level of 65 % in the entire straw.

23. Take polythene bags of size 60 x 30 cm and 80 gauge thickness or 80 x 40 cm size of 125- 150 gauge thickness and tie the bottom end with thread, turn it inwards. Tied at one end Inverted to get cylinder shape Polythene bag

24. Take a freshly prepared well-grown 21-30 days old bed spawn, squeeze thoroughly in between the palm to get individual grains. Bed spawn

25. Divide into the spawn into two equal halves and further into 4 equal parts. (Two beds are prepared from the single bed spawn of 300g weight). Bed spawn is squeezed Separated into 4 halves

26. fill the straw to a height of 5cm in the bottom of polythene bag The substrate (paddy straw) is filled in layers in bags and spawn is placed on each layer of paddy straw. Fill the straw to a height of 5 cm in the bottom of polythene bag, take a handful of spawn and sprinkle over the straw layer, concentrating more on the edges. sprinkle the spawn Bed preparation

27. Fill the 2 nd , 3 rd and 4 th layer of paddy straw to a height of 10 cm layer by layer. And sprinkle 2 nd , 3 rd and 4 th layer of spawn over the corresponding layers of paddy straw as said above. Fill the 2 nd layer of straw to a height of 10cm and spawn Repeat this process to get five straw layers with spawns

28. Finally fill the 5th layer of paddy straw to a height of 5cm. Gently press the bed and tie it tightly with a thread. Put 12-16 small holes of 0.5–1.0 cm dia randomly on all sides of the bed for ventilation as well as to remove excess moisture. Gently press the bed and tie it tightly with a thread Put holes randomly for ventilation

29. fill the straw to a height of 5cm in the bottom of polythene bag Fill the 2 nd layer of straw to a height of 10cm and spawn Repeat this process to get five straw layers with spawns sprinkle the spawn Gently press the bed and tie it tightly with a thread Put holes randomly for ventilation Bed preparation

30. CROP MANAGEMENT Spawn running Incubate the spawned beds on the shelves or in uri or by hanging inside spawn running room of the thatched shed for mycelial colonization of the substrate. Uri System Hanging System

31. Maintain the temperature of 22-25°C and relative humidity of 75 % inside the shed. Spawn running is completed within 18-21 days (3 weeks) and the fully spawn run beds forms a thick mycelial mat all around the substrate.

32. While bags with patchy mycelial growth may be left for few more days for complete colonization of mycelium in the substrate. Observe the beds daily for contamination, if any. The contaminated beds should be removed and destroyed. Similarly, observe for the infestation of insect pests. If noticed, pesticide should be sprayed inside the shed.

33. Fruit body induction Completely spawn run beds are shifted to cropping room for initiation of buttons. As soon as the mycelium has completely covered the substrate open the bags in order to provide aeration for the formation of fruiting bodies.

34. Methods of cultivation The beds are opened in various ways to initiate button formation. They are, Open bed method Closed bed method Half cover open method Strip method Tear method Round opening method

35. Open bed method: The polythene cover is completely removed and allowed for cropping. Use a new blade and cut the polythene covers and remove fully.

36. Contd , Allow the bed to dry for a day, as freshly opened beds contain more moisture. Spray water on the beds from 2nd day of opening. (Based on the condition, 2-3 sprays are necessary daily and never allow beds to dry completely).

37. Closed bed method: The polythene cover is intact and buttons will come out through the holes made of pierce through the cover.

38. Half cover open method : The one half of the polythene cover is removed for cropping and second half after first harvest.

39. Strip method: The polythene cover is removed as longitudinal strips of 5-cm breadth at 4-5 places in the bed. Tear method: The polythene cover is teared longitudinally at several places. Round opening method: Round shaped openings of 5 cm dia are made at random.

40. Pinheads will form at 3- 4th day of opening of beds which will be ready for harvest within another 4days. PIN HEAD FORMATION

41. First harvest: Harvest the entire bunch of mushroom in the early morning hours by gently twisting the bunches. After 1st harvest, scrap out the mushroom bed with a new comb to remove dried and rotten buds of mushroom.

42. Second harvest can be done 5-7 days after the 1st harvest. After 2nd harvest, scrap out the outer layers as above and spray water regularly. Third harvest can be done after 5-7days. In total, three flushes can be harvested for a period of at least 3 weeks (as long as the mycelium remains white and firm) .

43. Harvest stage

44. After care of mushroom bedS Dispose the beds after 3rd harvest (When the substrate becomes soft and colourless ) as it is uneconomical to keep the beds further. Do not throw the spent substrate near the mushroom houses. Debris, contaminated bags and spent substrate must be removed immediately from the rooms.  

45. Contaminated bags Bags contaminated with Pseudomonas tolasses .

46. Bag contaminated with Penicillium sp.

47. yield An average yield of 1kg /bag (2.5 kg of wet paddy straw) can be harvested in three harvests over a period of 35- 40 days. Mushroom yields vary according to biological and environmental factors, as well as pests and diseases attack during cultivation.

48. Biological efficiency is the amount of mushroom produced from a kilogram of dry substrate.

49.   PACKING AND STORAGE OF FRESH MUSHROOMS Remove the straw bits adhering to the stalk of mushroom and cut off the bottom portion of the stalk. Packed under tray Stalk removed mushrooms

50. Cont., Pack neatly in a polythene cover @ 200 g per bag and put a few ventilation holes. Packed in polythene covers

51. Cont., In order to avoid rapid deterioration, the fresh mushrooms should be marketed directly after harvesting. Otherwise keep them in an icebox and send to sales unit immediately. Shelf life: Room temperature : 1 day Refrigerated condition: 2days Under refrigeration

52. PRECAUTIONS TO BE OBSERVED: Keep the spawn running room dark so that spawn running will be faster. Periodically sprinkle water on sand layer to maintain the required conditions. Never spray any insecticides or fungicides on the mushroom beds. Never sprinkle water on beds, which leads to complete rotting of young fruiting bodies. SPRINKLING OF WATER IN SAND LAYER

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