Paddy Straw Mushroom Cultivation - Volvariella.pptx

Paddy Straw Mushroom Cultivation

1. Paddy Straw Mushroom Cultivation Volvariella volvacea , the warm-weather mushroom first grown in China in 1822. This fast-growing tropical species completes its crop cycle in just 4-5 weeks.

2. Historical Journey 1 1822 First cultivated in China at Nanhua Temple by Buddhist monks 2 1875 Sent as tribute to Chinese royal family 3 1932-1935 Introduced to Philippines, Malaysia, and South Asia 4 1940 First cultivated in India; systematic cultivation began in 1943

3. Six Developmental Stages 01 Pinhead Stage Spotlessly white, size of a pinhead with no visible pileus or stipe 02 Tiny Button Brown top with white base, lamellae visible as narrow band 03 Button Stage Wrapped in universal veil, premium market stage 04 Egg Stage Pileus pushed out, veil remains as volva, premium price 05 Elongation Closed pileus, stipe reaches maximum length 06 Mature Stage Pileus 6-12cm diameter, dark grey center, 280-380 lamellae

4. Nutritional Powerhouse Macronutrients 90% moisture content 30-43% crude protein (dry weight) 12-48% carbohydrates 3 grams fiber per 100g Key Minerals Potassium: 0.32g per 100g Phosphorus: 0.10g Iron: 1.70g Calcium: 5.60mg Vitamins Thiamine: 0.14mg Riboflavin: 0.61mg Niacin: 2.40mg Ascorbic acid: 18.00mg Amino Acids Rich in lysine (most abundant essential amino acid), glutamic acid, and aspartic acid. Contains all essential amino acids.

5. Spawn Production Methods Single Spore Culture Serial dilution to 10⁻⁷ or 10⁻⁸, selection of germlings under microscope, multiplication on MEA medium at 32±2°C for 7-10 days Multispore Culture Thousands of spores lifted with sterilized loop, touched onto MEA plates, incubated at 32±2°C for 4-5 days Tissue Culture Small tissue pieces from stipe-pileus junction placed on MEA plates, incubated at 32±2°C for 4-5 days

6. Spawn Substrate Options Grain Spawn Rye, sorghum, or wheat grains boiled 20-30 minutes, mixed with 2% CaCO ₃ and CaSO ₄, sterilized at 126°C for 2 hours Straw Spawn Rice straw cut to 2.5-5cm pieces, mixed with 1% CaCO ₃ and 1-2% rice bran, sterilized at 126°C Used Tea Leaves Washed tea leaves mixed with 2% CaCO₃ to adjust pH to 6.8-7.8, sterilized and inoculated Cotton Waste Card fly grade cotton waste, protocol similar to tea leaves spawn

7. Cultivation Methods Comparison Conventional Method Paddy straw bundles (0.75-1kg), 4 layers with intermittent spawning, 500g spawn per 30-40kg straw, 80-85% humidity, harvest after 20 days Improved Cage Wooden cage 1m×50cm×25cm, 60 bundles soaked in boiling water, 6 layers with spawning, polythene cover for 10-15 days Outdoor Method Raised platform under tree shade, 4-7 layers depending on season, 2% CaCO₃ solution soak, bamboo pole support Indoor Method Cotton waste preferred, pasteurization at 62-65°C, 1.4% spawn rate, controlled environment 30-34°C, highest yield

8. Indoor Cultivation Process Compost Prep Cotton waste wetted with 1% lime, trodden in 92×92×28cm rack, fermented 2 days, turned with 5% rice bran Pasteurization 5-10cm thick on shelves, steam at 62°C for 2 hours (cotton) or 65°C for 6 hours (straw), cool to 35°C Spawning 1.4% spawn rate, 2-2.5cm deep, 12-15cm spacing, covered with plastic, 32-34°C for 4-5 days Fructification Remove plastic on day 4-5, light misting, 30°C temperature, 80% RH, pinheads in 5-6 days, harvest in 9-10 days

9. Harvesting & Yield Optimal Harvest Timing Harvest at button or egg stage before volva breaks. Fast growth requires 2-3 harvests daily (morning, noon, afternoon). Harvest Schedule First flush: 9-10 days from spawning, lasts 3 days, yields 70-90% of total crop Second flush: After 3-5 days with thorough watering, lasts 2-3 days, yields 10-30% Technique Lift, shake slightly, and twist off carefully. Never cut with knives—rotting stalks attract pests and molds. 70-90% First Flush Yield 10-30% Second Flush Yield

10. Processing & Storage Fresh Storage Store at 10-15°C for 3 days (not 4°C—causes autolysis). Perforated polythene bags reduce moisture loss from 40-50% to 10% Air Drying Cut longitudinally, dry at 40-45°C for 8 hours. Blanch 3-4 minutes for better color. Reduces weight to 1/10th original Freeze Drying Freeze at -20°C then freeze dry. Best quality—rehydrated product nearly indistinguishable from fresh Other Methods Canning, pickling, or powder for soup and curry. Store dried products in airtight containers