Oyster Mushroom Cultivation in India-In English.

OYSTER MUSHROOM

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 (Agaricus bisporus) 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.

Substrate or growing material
It can be cultivated on a wide ranging 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.

1.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).

2.Growing in rectangular blocks
- A wooden tray mould (50 cm x 33 cm x 15 cm) without bottom is required. A one m2 piece of transparent polythene sheet is spread so that it forms the bottom of the tray mould and also lines the sides from inside. The loose edges hang out from the tray mould.
- Fill in the wetted chopped paddy straw (as described for bag method above) to make a 5 cm thick bottom layer. Scatter spawn uniformly. Lay another 5 cm thick layer over the top of bottom layer and spawn it in the same way. Finally, lay the third layer (final layer) over the second and repeat spawning. Spawn is covered with more wetted straw to bring it in level with the top of the mould. Compress it firmly by hands or a board. Two hundred grams (Yz litre bottle) spawn is sufficient for two blocks.
- Fold the loose hanging edges of plastic sheet over the straw block, fasten with a string. Remove the rectangular block from the mold.

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. At this stage, polythene covering is removed by cutting it open in case of bags and by untying the polythene sheet in case of blocks. 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.

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. Dhiilgri 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 1Yz kg dry straw (=5-6 kg wet straw).

Oyster Mushroom Cultivation in india

1. INTRODUCTION

Oyster mushroom (Pleurotus sp.) belonging to Class Basidiomycetes and Family Agaricaceae is popularly known as ‘dhingri’ in India and grows naturally in the temperate and tropical forests on dead and decaying wooden logs or sometimes on dying trunks of deciduous or coniferous woods. It may also grow on decaying organic matter. The fruit bodies of this mushroom are distinctly shell or spatula shaped with different shades of white, cream, grey, yellow, pink or light brown depending upon the species.

It is one of the most suitable fungal organisms for producing protein rich food from various agro-wastes or forest wastes without composting.   

2.                  OBJECTIVE

The main objective of the exercise is to present a small scale viable bankable model production unit using modern technology.

3.                  BACKGROUND

3.1              Origin

Cultivation of a sp. of oyster mushroom (Pleurotus ostreatus) was initiated on experimental basis in Germany by Flack during the year 1917 on tree stumps and wood logs.  Growing technology was perfected in USA by Block, Tsao and Hau.  

Cultivation of different varieties of oyster mushroom was initiated in India in the early sixties.  Commercial cultivation began in mid-seventies.

3.2              Botanical Description

The oyster mushrooms have three distinct parts- a fleshy shell or spatula shaped cap (pileus) , a short or long lateral or central stalk called stipe and long ridges and furrows underneath the pileus called gills or lamellae. The gills stretch from the edge of the cap down to the stalk and bear the spores. The spores are smooth, cylindrical and germinate very easily on any kind of mycological media within 48-96 hrs. The mycelium of Pleurotus is pure white in colour.

3.3              Production

Oyster mushrooms are the third largest cultivated mushroom. China, the world leader in Oyster production, contributes nearly 85% of the total world production of about a million tonnes. The other countries producing oyster mushrooms include Korea, Japan, Italy, Taiwan, Thailand and Phillipines. The present production of this crop in India is only around 1500 tonnes due to low domestic demand. Another inhibiting factor is that export demand orders are large and can be met only if a linkage is developed between producer, cooperatives and exporters.

3.4              Economic Importance

The economic importance of the mushroom lies primarily in its use as food for human consumption.  It is rich in Vitamin C and B complex and the protein content varies between 1.6 to 2.5 percent. It has most of the mineral salts required by the human body.  The niacin content is about ten times higher than any other vegetables.  

The folic acid present in oyster mushrooms helps to cure anemia. It is suitable for people with hyper-tension, obesity and diabetes due to its low sodium : potassium ratio, starch, fat and calorific value. Alkaline ash and high fibre content makes them suitable for consumption for those having hyperacidity and constipation. A polycyclic aromatic compound pleurotin has been isolated from P. griseus which possess antibiotic properties.

The spent straw can be re-cycled for growing oyster mushroom after supplementing with wheat or rice bran @ 10-15 % and also for preparing compost of white button mushroom after suitable supplementation with nitrogen rich horse or chicken manure (sun-dried before use). The spent straw can be used as cattle feed and also for bio-gas production, The slurry can be used as manure.

4.                  MARKET ANALYSIS AND STRATEGY

4.1              Demand and Supply Patterns

This mushroom is not as popular as white button mushroom in the domestic market. A few units are cultivating it commercially for export market. Cultivation of this mushroom on commercial basis would be more profitable as compared to white button mushroom as capital costs are low.

The cultivation of this variety of mushroom is very simple and economical in rural areas where raw materials and facilities required are easily available.

Marketing of fresh oyster mushroom does not pose any problem at present due to very low production. However, as production increases linkage of producers with domestic markets and export oriented processing units will need to be developed to ensure remunerative prices to the producers.

Generally, export orders are too big to be met by a single grower and as such co-operatives have to be encouraged to pool their produce for trading the crop in a dried powder form in international markets.

4.2              Import / Export Trends

About 11,797 tonnes of fresh mushrooms and 4,099 tonnes of preserved mushrooms were exported to foreign countries viz. U.S.A., France, Ireland, U.A.E., Russia etc. during the period 2001-2002. The quantity of oyster mushroom exported is much lower than that of button mushrooms which constitute the major share of exports.

4.3              Analysis and Future Strategy

Species of Pleurotus are cheapest and easiest to grow among all the cultivated edible mushrooms. Cultivation does not require complicated substrate preparation technique as in case of button mushroom. The former can be grown on non-fermented, almost fresh plant residues (agri-wastes containing lignin and cellulose). Substrate preparation does not require controlled environmental conditions as in case of button mushroom.

The crop has got a number of varieties varying in shape, colour, texture and aroma which can be cultivated throughout the year under varied agro-climatic conditions.  Faster growth rate and early cropping is observed.  About 5 to 6 crops can be taken in a year as the total cropping period is 60 days.

5.                  PRODUCTION TECHNOLOGY

5.1              Agro-climatic Requirements

Oyster mushroom can grow at moderate temperature ranging from 20 to 30⁰ C and humidity 55-70% for a period of 6 to 8 months in a year. It can also be cultivated in summer months by providing the extra humidity required for its growth. In hilly areas above 900m. (m.s.l.), the best growing season is during March/April to  September/October and in the lower regions from September/October to March/April.

5.2              Growing and Potential Belts

The major states in India producing this mushroom are Orissa, Karnataka, Maharashtra, Andhra Pradesh, Madhya Pradesh, West Bengal and most of the North Eastern hill states.

5.3              Varieties Cultivated

Among all the cultivated mushrooms Pleurotus has maximum number of commercially cultivated species suitable for round the year cultivation. All the varieties or species of oyster mushroom are edible except P. olearius and P. nidiformis which are poisonous. Species commercially cultivated all over the world during summer months includes P. flabelltus, P. sajor cajo, P. sapidus, P.membranaceous, P.citrinopileatus, P.eous etc. and those produced during winter are P.ostreatus, P.florida, P.cornucopiae, P.fossulatus, P.eryngii etc.

5.4              Cultivation Technology

The procedure for oyster mushroom cultivation can be divided into following four steps:

(i)                  Preparation or procurement of spawn

(ii)                Substrate preparation

(iii)               Spawning of substrate

(iv)              Crop management

5.4.1        Spawn Preparation

A pure culture of Pleurotus sp. is needed for inoculation on sterilized substrate. It takes 10-15 days for mycelial growth on cereal grains. It has been reported that jowar and bajra grains are superior over wheat grains.

5.4.2        Substrate Preparation

Oyster mushroom can be cultivated on a large number of agro-wastes having cellulose and lignin which helps in more enzyme production of cellulose that is correlated with more yield. These include straw of paddy, wheat and ragi, stalk and leaves of maize, millets and cotton, used citronella leaf, sugarcane bagasse, saw dust, jute and cotton waste, dehulled corncobs, pea nut shells, dried grasses, sunflower stalks, used tea leaf waste, discarded waste paper and synthetic compost of button mushrooms etc. It can also be cultivated by using industrial wastes like paper mill sludges, coffee byproducts, tobacco waste, apple pomace etc.

The popular methods of substrate preparation are:  

·                     Steam Pasteurization;           

·                     Hot Water Treatment;

·                     Sterile Technique (Till method);         

·                     Fermentation or Composting; and     

·                     Chemical Sterilization.           

5.4.3        Spawning of Substrate

Freshly prepared (20-30 days old) grain spawn is best for spawning. Old spawn (3-6 months) stored at room temperature (at  20-30⁰ C) forms a very thick mat like structure due to mycelium aggregation and sometimes young pinheads and fruit bodies start developing in the spawn bottle itself. The spawning should be done in a pre-fumigated room (48hrs.with 2% formaldehyde).  

5.4.4        Crop Management

(A)               Incubation

Spawned bags, trays or boxes are arranged in a dark cropping room on raised platforms or shelves for mycelium colonization of the substrate. Although mycelium can grow from 10 to 33⁰ C, but the optimum temperature for spawn running lies between 22 to 26⁰ C.

(B)              Fruiting

When the mycelium has fully colonized the substrate, the fungus is ready for fruiting. Contaminated bags with moulds may be discarded while bags with patchy mycelial growth may be left for few more days to complete mycelial growth.

While various species require different temperature regimes all require high humidity (70-85%) during fruiting.  Frequent spraying of water is required in the cropping room depending upon the atmospheric humidity.  Fruit body produced under humid conditions (85-90%) is bigger with less dry matter while those developed at 65-70% relative humidity are small with high dry matter.

CO₂ concentration during cropping should be less than 600 ppm. or 0.6%.  Sufficient ventilation has to be provided during fruiting.

5.5              Plant Protection Measures

5.5.1        The crop is suspect to attacks from flies (sciarid, cecid) spring tails and mites. 

            Timely spraying with insect specific insecticides is needed. 

5.5.2        The crop is prone to fungal diseases.  Several competitor moulds e.g. Aspergillus sp., Cladosporium sp. and Fusarium sp., Rhizopus sp. have been reported to occur in the substrate used for cultivation.   Spraying with Bavistin or Benomyl is a recommended control measure.

5.5.3        The crop is also subject to diseases like yellow blotch, brown spot and bacterial rot, control measures which are needed include:

·                     Proper management of temperature and humidity during growing period.

·                     Regular application of chlorinated water containing 100 – 150 ppm of freely available chlorine at an interval of 3 – 5 days

·                     Application of oxytetracycline and streptocycline.

5.6              Harvesting and Yield

The right shape for picking can be judged by the shape and size of the fruit body.  The fruit bodies should be harvested before spore release, by twisting so that the stubs are not left on the beds (straw). It is advisable to pick all the mushrooms at one time from a cube and the next flush will appear at one time.

More than 500 kg. of fresh mushrooms per ton of dry wheat or straw can be obtained in case of crop produced in 45-60 days

Cultivation technology for Oyster mushroom

• Introduction
• Types of mushrooms suitable for artificial cultivation
• Oyster mushroom cultivation
• - Substrate preparation
• - Soaking
• - Heat Treatment
• - Spawning
• - Cropping and harvest
• Oyster mushroom cultivation - Flow chart
• Schedule of hygiene
• Ventilation
  
  

INTRODUCTION

The mushroom is a simple form of life known as fungus. It lacks chorophyll, so it cannot produce its own food and depends upon other living or dead plants and organic matters. Commonly, mushrooms are in the form of an umbrella like structure or a cap with stalk. However, there is a lot of variation in fruiting structure with different shapes, size and with or without stock. Some varieties even produce fruiting bodies underground. There are large number of species growing wild in nature, while many are edible, some are mild to deadly poisonous.

Mushrooms are popular for their delicacy and flavoured food value. It is well established fact that they are excellent sources of vitamins and minerals. They also contain appreciable amounts of vitamins like Niacin and Pantothenic acid, minerals such as calcium, phosphorus and potassium and a fair quantity of iron. Folic acid which is of vital importance for treating anaemic condition in the human body is available in large quantity. Their protein may be considered intermediate to that of animal and vegetables. Fresh mushrooms contain about 80-95% moisture, 3% protein, 0.3-0.4% fat and 1 % minerals and vitamins. With the low carbohydrate and fat contents they constitute an ideal dish for diabetic patients. 

 

TYPES OF MUSHROOMS SUITABLE FOR ARTIFICIAL CULTIVATION

 Although a great many species of mushrooms are edible, very few have been artifically cultivated. The most popular among these are European or White button mushroom (Agaricus bisporus), Paddy straw mushroom (Volvariella spp.). Oyster mushroom (Pleurotus spp.) and Shiitake (Lentinus edodes). European mushroom is more specific in its temperature requirement which ranges between 14-20° C (Optimum 16± 2 C) during cropping. Paddy straw mushroom can be successfully grown at places where temperature range is 28-38 C. Oyster mushroom can be grown in temperature range of 20-33 °C. Due to its easy way of cultivation in a wide range of temperature and high yielding performance, it is becoming more popular in many parts of the country. Under the Goa weather conditions.Oyster mushroom can be grown successfully through out the year.

 

 OYSTER MUSHROOM CULTIVATION           

There are several Pleurotus spp., viz., P. ostreatus, P.flabellatus, P. sajor caju, P.florida etc., well known for their delicacy and flavour. There species grow wild in the forests which can be cultivated in thatched, polythene, brick or stone houses. 

 

Substrate preparation

Oyster mushroom can be grown on various substrates viz., paddy straw, maize stalks/cobs, vegetable plant residues etc. Since paddy straw is easily available and cheap, it is widely used. Paddy straw should be fresh and well dried.

 

Soaking

Chop paddy straw into 3-5 cm pieces and soak in fresh water for 8-16 hours. If maize stalks/cobs arc used, soaking period should be 24-48 hours. Drain off excess water from straw by spreading on raised wire mesh frame. 

 

Heat Treatment

 

Heat treatment of substrate results in minimizing contamination problem and gives higher and almost constant yields. It can be done in two ways i.e. by pasteurization and sterilization by chemicals.

 

(i) Pasteurization

Boil water in a wide mouth container such as tub or drum. Fill the wet substrate in gunny bag or basket and close the opening. Dip the filled bag in hot water of 80-85° C for about 10-15 minutes. To avoid floating, press it with some heavy material or with the help of a wodden piece. After pasteurization, excess hot water should be drained off from container so that it can be reused for other sets. Care should be taken to maintain hot water temperature at 80-85°C for all sets to achieve pasteurization.

 

(ii) Chemical sterilisation technique

Take 90 litres of water in a drum of 200 litre capacity. Slowly steep 10 kg of chopped paddy straw in the water. Mix 125ml of formaldehyde (37-40 percent) and 7 g of Bavistin dissolved in 10 litres of water in another container and pour the solution slowly into the drum. Straw should be pressed and drum should be covered with a polythene sheet. Take out the straw after 12 hrs.

Spread the pasteurized or chemically sterilised straw on neat and clean cement flooring or on raised wire mesh frame, inside the chamber where bag filling and spawning are to be done.

 

Spawning

When the pasteurized substrate has cooled down to room temperature, it is ready for filling and spawning. At this stage, substrate moisture content should be about 70%. Polythene bags (35 x 50 cm, 150 gauge) or polypropylene bags (35 x 50 cm, 80 gauge) may be used for its cultivation. One 500 ml bottle spawn (200-250 g) can be used for 10-12 kg wet straw ( 3 bags). Spawning can be done in layer spawning or through spawning.

In case of layer spawning, fill the substrate in bag, press it to a depth of 8-10 cm and broadcast a handful of spawn above it. Similarly, 2nd and 3rd layers of substrate should be put and simultaneously after spawning, the bags should be closed. In through spawning, pasteurized straw is mixed with 2% spawn and filled in bags. After gently pressing, close the bags for spawn running (development).

Spawned bags should be stacked in racks in neat and clean place, in closed position. Temperature at 25±5 °C and humidity at 70-85% should be maintained by spraying water twice a day on walls and floor. It takes 20-22 days when bags will be fully covered with white mycelium. 

 

Cropping and harvest

 

After 20-22 days, when bags are fully impregnated with white mycelium, transfer the bags into cropping room and remove polythene/ polypropylene covers. The open blocks should be kept in racks about 20cm apart. Rack should be 60 cm wide with gap of 50-60 cm between two shelves. Mushrooms grow in a temperature range of 20-33 C.

 

Relative humidity is maintained by spraying water twice a day on the walls and floor of the room. Spraying of blocks should be avoided for the first 2-3 days. A light mist spray of water is given on blocks as soon as the small pin heads appear. Once pinheads are 2-3 cm big a little heavier watering is to be done on blocks and father watering of blocks is to be stopped to allow them to grow. Mushrooms should be plucked before they shed spores to maintain quality. After 1st flush of harvest, 0.5 to I cm outer layer of the block should be scrapped. This helps to initiate 2nd flush which appears after about 10 days.

 

After harvest, the lower portion of the stalk must be cleaned with dry cloth. They should be packed in perforated (5-6 small holes) polythene bags to keep them fresh. It looses freshness after about 6 hours, which can be enhanced by keeping them in refrigerator. Oyster mushroom can be sun dried for 2 days and dried product marketed in polythene bags. Dried mushrooms should be soaked in water for 10 minutes before use.

Starting a Mushroom Farming Business in 6 Easy Steps Growing Oyster Mushrooms

A mushroom farming business can be mean big profits in just a few weeks. Plus, starting your own business growing oyster mushrooms for profit is fairly easy. In fact, here’s how to get started in just six easy steps.
1. Get your spawn and substrate
You’ll need a spawn to start the culture. You can produce your own spawn using a sterile culture, or you can buy ready-to-inoculate spawn, which are carried by suppliers. Producing your own can be cheaper in the long run, but the start-up costs can be high, so chances are buying the ready-to-inoculate spawn is the way to go for you.
You’ll also need to buy the substrate. Many growers use straw or wood chips. Straw is generally the preferred method. You want straw that can be chopped up into little pieces.
2. Prepare the substrate
First, chop the straw into short pieces. Next, wet the straw. Now it’s time to heat the straw in boiling water. Continue boiling for half an hour and then remove the straw and drain it. Next, spread out the straw on a clean surface and let it cool down.
3. Pack the plastic bags
Now it’s time to pack plastic bags with the straw and spawn. Pack two or three inches of straw into the plastic bag and then lightly sprinkle the spawn on top. Repeat this until you’ve almost filled the bag, close the top and poke holes in the bag.
4. Incubation
Now it’s time for incubation. Keep the growing area at around 78 degrees F. Places the bags on a shelving unit. Remember to stop any threats of natural light getting into the room. Cover windows and cracks. Use a red “darkroom” light when you need to check on your bags. When you start to notice tiny pinhead mushrooms near the air holes in your bag, then you’re ready to move on to the next step.
5. Fruiting
For your fruiting room, you need a high level of humidity. The temperature will need to be 65 to 70 degrees F. Unlike the incubation room, you’ll actually need a lot of natural light—at least 12 hours a day. To shock your mycelium, which will force it into fruiting, move the bags to a cool place for a day, such as a basement or other cool place, and then move them back to the fruiting room. Next, cut away the bag, which allows mushroom growth to take place.
6. Harvest
Just before your mushroom caps are fully uncurled, that’s when it’s time to harvest. To do so, twist the stem off as near to the growing block as you are able to. You’ve now harvested your mushrooms.

OYSTER MUSHROOM PRODUCTION

SEASON AND VARIETIES
·    Throughout the year
·    Cultivation is indoor and it requires mushroom house
·    White oyster (Co-1) and Grey Oyster (M-2) are suitable for Tamil Nadu
MUSHROOM HOUSE
·    A thatched Shed of 16 sq.m. is required. Divide the shed into spawn running and cropping rooms
·    Spawn running room: maintain 25-300C, provide ventilation, no light is required
·    Cropping room: Maintain 23-250C, RH above 75-80% with moderate light and aeration.
(Digital Thermometers and Humidity meters are available in the market)
SPAWN (MUSHROOM SEEDING)
·    Suitable substrate: Jowar/Cholam/Sorghum, Maize, Wheat grains
·    Preparation of spawn: half cook the grains, air dry, mix with Calcium carbonate powder at 2% level, fill the grains in empty glucose drip bottles, plug with cotton and sterilize in cooker for 2 hours.
·    Put the pure culture of the fungus (Procured from agriculture departments/agrl. Universities) and incubate at room temperature for 15 days. Use 15-18 days old spawn for spawning.
PREPARATION OF MUSHROOM BED
·    Suitable substrate: Paddy/wheat straw, sugarcane baggasse, hulled maize cobs
·    Cooking of substrate: Cut into 5cm bits, soak in potable water for 5 hrs, boil water for one hour, drain the water, air dry to 65% moisture (no water drips when squeezed between hands)
·    Preparation of bags:
o    Use 60x30 cm polythene bags (both side open).
o    Tie one end of bag, put two holes of 1 cm dia in the middle.
o    Put handful of cooked straw in the bag to a height of 5 cm; sprinkle about 25 g of spawn.
o    Layer the straw to 25 cm height. Repeat the process to get four layers of spawn and 5 layers of straw.
o    Tie the mouth and arrange beds in tiers in the spawn running room.
o    After 15-20 days, cut and remove the polythene bag and transfer the beds to cropping room.
o    Keep the beds moist by periodical spraying with water.
HARVEST
·    Mushroom pin heads appear on 3rd day of opening of beds and mature in 3 days.
·    Harvest matured mushrooms daily or alternate days, before spraying water.
·    Second and third harvest can be obtained after scraping the surface of beds after first or second harvest.

Cultivation of Oyster Mushroom (Pleurotus spp.) in India

Oyster mushroom is the 3rd largest cultivated mushroom in the world and it is being cultivated in about 25
countries. n India, it is being produced in the States like Orissa, Karnataka, Maharashtra, A.P., M.P., West
Bengal, Meghalaya, Manipur, Mizoram, Assam, etc. Many species of Pleurotus grow wild on dead decaying
tree logs, stumps, or dead branches of Oyster mushroomliving trees or on dead decaying organic matter mostly during the rainy season. All these species of oyster mushroom are edible except P. olearius and P. nidiformis.There are thirty eight species reported in this genus, out of which only 25 species are commercially cultivated in the world.Different substrates like wheat and paddy straw, saw dust, maize stalks, dried leaves,
waste from food industries and synthetic compost (used for European mushroom) are used for its cultivation. It can also grow on dried logs of soft wood trees and roots of water hyacinth,paper waste and shelled maize cobs.

Different species need different temperature ranges between 20-30°C for their growth. Hence
they are ideally suited for cultivation at different times of the year in various regions. This
mushroom has better prospects in our country, especially as the technology for its cultivation is
simple and cheap. Further, the produce has a longer shelf life, and it can be dried easily.
Artificial cultivation involves the following steps:
i) Preparation of substrate: This mushroom proliferates equally well on both paddy as well
as wheat straw. It should preferably be fresh or not more than a year old using 3-6 cm cut
pieces.
a) Chemical sterilization of substrate: The straw or any other recommended substrate is
steeped in a solution of Bavistin and formalin (Bavistin 75 ppm and Formaldehyde 500 ppm) for
a period of 18 hours. This can be prepared by mixing 7.5 g of Bavistin (50 % WP) and 125 ml of
Formaldehyde (40 %) in 100 litres of water (approximately 10 buckets) in a 200 lit. Capacity
drum or a tub or a tank. This solution is sufficient to steep 20 kg of dry straw in 2 lots of 10 kg
each. Treated straw is put on a sieve for 30 minutes for removal of extra solution. It is then
spawned.
b) Hot water treatment of substrate: The substrate can also be sterilized by boiling in
water (80°C for 40 minutes). If pasteurization facilities are available, bulk pasteurization can be
carried out after over-night wetting at 60-65°C for 2 hours.
ii) Spawning and Spawn run: As soon as the substrate is free from excess of chemical
solution and has cooled down to 25-30°C, it is filled in polythene bags (size 30 x 40 cm) or other
container after mixing the spawn @ 2-3 % by wet weight of substrate (i.e. 200-300 g in 10 kg).
The moisture content of substrate should be 65-70 %. Fresh grain spawn not more than a
month old should be used. The bags should be perforated at 15cm regular intervals for gaseous
exchange with a nail. These are then arranged on raised platform or shelves in a room or shed.
And 20-25°C temperature and 70-85 % RH is maintained for spawn run.
iii) Removal of bags for production of mushrooms: As soon as the substrate is fully
covered with the mycelium, the polythene bags are removed from the substrate. The spawn run
bags are then arranged on a wooden platform or shelves at a distance of 15-20 cm between the
bags. Watering is done twice a day or as required to ensure 70-80 % RH. Walls and floor of the
room are also sprinkled with water. Fresh air is also given once or twice a day during cropping.
Sufficient amount of diffused light is required for normal fruit body formation. Mushroom
pinheads will appear within 7-10 days which can be harvested after 2-3 days. The right stage of
picking is prior to the up curving of the margin of the pileus, before they over-mature. Younger
fruit bodies have longer shelf life. Three to four flushes appear within a period of 4-5 weeks.
iv) Harvesting and Yield: The fruit bodies may arise singly or in clumps and form tiers on
the substrate. They are variable in size, shape and colour. They should be harvested carefully
to avoid any disturbance to other pinheads as much as possible. The debris from the lower
portion of stalk is removed before marketing. These are then packed in perforated polythene
bags for sale in fresh form. Surplus produce can be sun-dried or dehydrated at 50-55°C and
stored in sealed/closed polythene bags for later use or can be pickled in absence of market. Its
yield per unit substrate and area is good which varies from 2.5-3 kg per 10 kg of wet substrate.

ढींगरी खुम्बी (मशरूम) का उत्पादन

खुम्ब संसार भर में सब्जी के रूप में बहुत चाव से खाया जाता है हमारे देश में भी खुम्ब (मशरूम) बहुत तेजी से एक स्वादिष्ट व्यंजन के रूप में लोकप्रिय हो रहा है। इसमें चिकनाई (फैट) तथा स्टार्च कम मात्रा में होती है। जिस कारण यह हृदय तथा मधुमेह के रोगियों के लिए उत्तम आहार है। इसके साथ ही ये प्रोटीन, खनिज लवण तथा विटामिनों से भरपूर है साथ ही इसमें मानव जाति के लिए उपयोगी ९ प्रकार की एमीनो एसिड (अमीन युक्त अम्ल) पाये जाते हैं। जिस कारण भी यह शाकाहारियों के लिए उत्तम पौष्टिक आहार है।

संसार भर में करीब ५ मिलियन टन मशरूम का उत्पादन होता है। आजकल हमारे देश में ४०-४२ हजार टन खुम्ब प्रति वर्ष उगाई जा रही है। व्यावसायिक तौर पर हमारे यहॉं तीन प्रकार की खुम्ब का उत्पादन किया जाता है। इनमें बटन खुम्ब (एगैरिकस बाइस्पोरस) सबसे ज्यादा लोकप्रिय है। इसके बाद ढ़ीगरी (प्लूरोटस जातियां) तथा पुराल खुम्ब/पैडीस्ट्रा (बोलवेरिएला जातियां) हैं। इनका उत्पादन व्यवसायिक तौर पर शुरू करने से पहले इसके उत्पादन करने का प्रशिक्षण लेना ज्यादा फायदेमंद रहता है। भारतीय कृषि अनुसंधान संस्थान, नई दिल्ली के पादप रोग विज्ञान संभाग में प्रतिवर्ष खुम्ब की खेती का मौसम शुरू होने के साथ सितम्बर माह के अन्त में खुम्ब उत्पादन पर एक प्रशिक्षण शिविर आयोजित किया जाता है। जिसका लाभ खुम्ब उत्पादक उठा सकते हैं। यहॉं संक्षिप्त में इनकी उत्पादन विधि का विवरण दिया जा रहा है।

ढींगरी खुम्बी

फल्यूरोटस की प्रजातियों को सामान्य तौर पर ढ़ीगरी खुम्बी कहा जाता है। अन्य खुम्बियों की तुलना में सरलता से उगायी जाने वाली डींगरी खुम्बी, स्वादिष्ट, सुगन्धित, मुलायम तथा पोषक तत्वों से परिपूर्ण होती है। वसा एवं शर्करा का अंश बहुत कम होने के कारण मोटापे, मधुमेह तथा रक्तचाप से पीडित व्यक्तियों कि लिये एक आदर्श आहार है।

ढींगरी खुम्बी उगाने के लिये २०-२८ डिग्री. सैल्सियस तापमान तथा ८०-८५ प्रतिशत आर्द्रता बहुत उपयुक्त होती है इसी कारण यह दक्षिण-पूर्वी एशिया के उन देशों मे प्रचुरता से उगाई जाती है जहां अधिक तापमान के कारण प्राकृतिक जलवायु में बटन खुम्बी नहीं उगायी जा सकती। यों तो विभिन्न मौसमों में भारतवर्ष के अलग-अलग भागों में ढींगरी खुम्बी उगायी जा सकती है किन्तु दक्षिण भारत तथा तटवर्ती क्षेत्रों में सर्दी का मौसम इसके लिये विशेष रूप से उपयुक्त है उत्तरी भारत के मैदानी क्षेत्रों में सर्दी के मौसम में अर्थात्‌ अक्टूबर से अप्रैल मध्य तक ढींगरी खुम्बी उगायी जा सकती है।

आजकल ढींगरी खुम्बी की लगभग १२ प्रजातियां भारत के विभिन्न भागों में उगायी जाती हैं। इनमें से प्ल्यूरोटस सजोरकाजू,प्ल्यू, फलोरिडा,प्ल्यू,ऑस्ट्रिएटस,प्ल्यू फलेबेलेटस तथा प्ल्यू. सिट्रोनोपिलेटस आदि प्रमुख प्रजातियां हैं। ढींगरी खुम्बी उगाने के लिये सेल्यूलोज युक्त पदार्थ जैसे विभिन्न कृषि अवशेष,लकडी का बुरादा, रद्दी कागज ,केले के कटे हुए तने आदि उपयुक्त होते हैं। अनाजों का भूसा अब तक का सर्वश्रेष्ठ माध्यम सिद्ध हुआ है। अन्य फफूंदी तथा हानिकारक जीवाणुओं के प्रकोप से बचने के लिये ढींगरी उगान के माध्यम को गर्म जल, जलवाष्प उथवा रसायनिक उपचार द्धारा निर्जीवीकृत कर लेना चाहिये।