Technology used for the cultivation of the culinary and medicinal mushroom Pleurotus Spp. Often regarded as an oyster mushroom, has been standardized on locally available substrates.
The cultivation of pink, gray, 白い、 黄、 茶色、 and black oyster mushrooms is the same; there are only minor differences in the duration of spawn running and cropping.
Oyster mushrooms are easy to grow.現在、 it is very popular in many countries, particularly in South-East Asia, where cultivation of button mushrooms is not feasible under natural climatic conditions.
Substrate for oyster mushroom cultivation
Substrate for oyster mushroom cultivation can be all kinds of cellulosic farm wastes.
Banana pseudo stems, cotton ginning mill waste, leaves of maize, used citronella leaf, sugarcane bagasse, sawdust, jute, used tea leaf waste, synthetic compost of button mushrooms, paper mill sludges, coffee byproducts, tobacco waste, cereal straw and waste paper are some of the substrate options.
Paddy straw is the most commonly used substrate.
Compost preparation for oyster mushroom cultivation
The substrate is chopped into 1 to 2 cm long pieces, and soaked in water for 2 to 3 hours.
Pasteurization of the substrate depends on the level in which farming is being done.
Small scale production:soaked in hot water at 80 degrees Celsius for 2 hours
Semi- commercial production:Steamed at a temperature of 80 degrees Celsius in steam chamber.
Full-fledged commercial production:substrate is subjected to 121 degrees Celsius temperature with 15-pound op pressure for 15 minutes in an autoclave.
Spawning of oyster mushroom
The pasteurized substrate is brought to a temperature of 65 degrees Celsius and is packed in polypropylene bags.
The bags are plugged with non-absorbent cotton.
The bags are filled 2/3 with the substrate and 1/3 with air.
40 grams of grain spawn can be mixed with 1 kg of substrate.
Spawn running of oyster mushroom
The polypropylene bags are then put in a dark room with a temperature of 24-28 degrees Celsius for 18-30 days.
The number of days can differ depending on the variety of the oyster mushroom being farmed.
Crop management and fructification of oyster mushroom
After the designated number of days, the bags are then moved to a cropping room.
Holes are made on the polypropylene bag. The holes can be of 2 cm in diameter with a spacing of 4 cm.
Pinhead will start emerging from the openings within 2 to 7 days depending on the variety.
The adequate temperature ranges from 13-30 degrees Celsius and relative humidity ranges from 80 to 85%, depending on the variety of the oyster mushroom.
In almost 2 weeks the substrate inside the bags become compact. At this point you can cut the bags and place the compact substrates on shelves.
Harvesting of oyster mushroom
Harvestable crop will appear in almost 3 weeks.
The compact substrate cylinders now have a growth of oyster mushrooms on the outside.
The best time to harvest the oyster mushrooms is when the cap starts folding.
The fist flush can appear in 18-20 days and the subsequent second and third flush can appear in an interval of 7 days.
You can cut the oyster mushrooms with a tool or pluck it from the substrate gently by twisting.
Guide to Milky mushroom farming in India
Milky mushrooms are named so because they are milky white in colour. It is the only species of mushroom that is indigenous to, and cultivated in, the hot, moist climate of India.
It is also known as “Swetha” mushroom or “summer” mushroom. It’s a tropical mushroom which can grow to be quite long and thick.
Karnataka, Tamil Nadu, Kerala, Odisha and Andhra Pradesh are the states in India having suitable climatic conditions to growth of milky mushrooms.
Substrate for milky mushrooms
Banana pseudo stems, cotton ginning mill waste, leaves of maize, used citronella leaf, sugarcane bagasse, sawdust, jute, used tea leaf waste, synthetic compost of button mushrooms, paper mill sludges, coffee byproducts, tobacco waste, cereal straw and waste paper are some of the substrate options.
Paddy straw is the most commonly used substrate.
Compost preparation for milky mushrooms
Substrate can be chopped in size of 4 to 5 cm or 1 to 2 cm.
Substrate is soaked in clean water for almost 6 hours.
Pasteurization of the substrate depends on the level in which farming is being done.
Small scale production:soaked in hot water at 80 degrees Celsius for 2 hours
Semi- commercial production:Steamed at a temperature of 80 degrees Celsius in steam chamber.
Full-fledged commercial production:substrate is subjected to 121 degrees Celsius temperature with 15-pound op pressure for 15 minutes in an autoclave.
At the end of this process the moisture content of substrate should be around 60%.
Spawning of milky mushroom
The substrate is kept in Polythene tube of dimensions 60 cm x 40 cm and a thickness of 100 gauge.
Organic supplements like wheat bran, paddy husk, maize meal or boiled wheat grain can also be added per bag. 100 grams per bag should be enough.
The substrate in put in the tubing to a height of 7.5 cm and 35 grams of spawn is mixed with the substrate.
Three such layers are made and the bag is closed with an insulating material like cotton.
The bag is lined with holes of 1 cm diameter for gas exchange. 20 such holes per bag are enough.
Spawn running of milky mushrooms
The bags incubated in a dark room with temperature of 30 to 38 degree Celsius and relative humidity of 80%.
The bags are kept in a dark room for 25-30 days.
Casing of milky mushrooms
Red soil or a mixture of red soil and Decomposed coir compost (1:1 ratio) is a good casing material for milky mushrooms cultivation bags.
The pH of the casing soil should be around 8.
The thickness of the casing is 2-3 cm.
Make sure to posturize the casing soil with chalk powder and kept in 15 psi in autoclave for few hours.
Posturizing the casing soil can also be done with 4 % formaldehyde a week before it is applied to the bags.
Proper turning of the casing soil is done regularly to eliminate most of the traces of formalin.
For casing of the bags, the bags are open and a uniform layer of casing material is allied to the substrate with the spawn.
Crop management and fructification of milky mushroom
After almost 10 days, the mycelium will penetrate the casing layer.
As the pinheads start appearing, the bags are moved to cropping room with a temperature of 30 to 38 degrees Celsius and relative humidity of 80 to 85%.
The room should have adequate light and ventilation as well.
Harvesting of milky mushroom
When the milky mushrooms grow to a diameter of 8 to 10 cm, the crop is harvested.
The milky mushrooms are harvested by twisting gently from the base.
By using this cultivation method, a 6-week crop can yield almost 1 kg of mushrooms per bag.
Guide to Shiitake mushroom farming in India
Shiitake mushroom, an edible and medicinal mushroom can be easily grown for commercial purposes.
It is not only a good source of protein and vitamin B, but its zero fat and sugar content make it a very good option for diabetics and heart patients.
Lentinan, a compound extracted from these mushrooms, is also used in manufacturing of a drug for cancer.
It can be cultivated in hardwood sawdust of teakwood, Sal and Indian Kino tree.
Substrate for Shiitake mushrooms
Rice bran, wheat bran, wood chips, hard wood sawdust, eucalyptus sawdust, teakwood saw dust, and calcium sulphate are some of the substrate options.
Saw dust should not be a fine powder, as water logging with reduce the speed of growth of mycelium.
A very coarse saw dust is also not recommended as it is hard to pack in bags and your compost will contain too much air.
A mix of coarse and fine sawdust is generally preferred.
Compost preparation for Shiitake mushrooms
Sawdust is wetted for few hours.
The substrate should not be wetted heavily. A good hydration test is squeezing the substrate in your hand as tightly as possible and only few drops of water should drip.
If there are dry patches, add little bit of water.
Good hydrated substrate ratio examples can be a mix of 1kg of sawdust, 250g of wheat/rice bran and 1.6 L of water また 1Kg of sawdust and 1.5L of water また 1Kg of wheat/rice bran with 0.5 L of water.
Pasteurization of the substrate can be done by subjecting it to 121 degrees Celsius temperature with 15-pound op pressure for 120 minutes in an autoclave.
At the end of this process the moisture content of substrate should be around 65%.
Spawning of Shiitake mushroom
The substrate is kept in Polypropylene bags.
1 Kg of substrate is mixed with 40 grams of spawning material.
Unlike other bag mushroom farming methods, no holes for ventilation are required in this case.
Spawn running of Shiitake mushrooms
The bags incubated in a dark room with temperature of 22 to 26 degree Celsius.
The bags are kept in a dark room for 60-70 days.
Mycelial coat formation (a white substance) will start followed by the formation of blisters.
Crop management and fructification of Shiitake mushroom
通常、 Shiitake mushrooms take 8-12 weeks to colonize.
When the substrate turns completely brown, remove the Polypropylene bag. And moved to a cropping room.
The brown blocks are now shock treated with spraying cold water with a temperature of 10 to 15 degrees Celsius.
After 10-12 days of shock treatment, the shiitake mushrooms are ready to harvest. but this also depends on how cold is the weather.
As the pinheads start appearing in the cropping room with a temperature of 22 to 26 degrees Celsius and relative humidity of 80 to 85%.
The room should have adequate light and cross ventilation as well.
Harvesting of Shiitake mushroom
When the milky mushrooms grow to a diameter of 3 to 6 inches, the crop is harvested.
The milky mushrooms are harvested by twisting gently from the base.
Harvest the Shiitake mushrooms when the gills underneath the mushrooms are visible and the outer edge is slightly curved.
If the edge of the mushroom is flat, then the mushroom is over ripped. It is still edible though.
Don’t wash the mushrooms after harvesting.
Immediately refrigerate the mushrooms within 1 hour of harvesting.
Guide to Reishi mushroom farming in India
Reishi mushroom is mostly cultivated because of its pharmacological importance. Global trade of this mushroom has crossed more than 2 billion dollars. This makes this mushroom as good candidate for cultivation commercially.
It is considered as almost a panacea in few cultures like Japanese and Chinese. It is believed to have medicinal characteristics such as anticancer, antioxidants, hypoglycemic, anti-HIV, anti-heart attack, cholesterol lowering as well as anti-angiogenic.
Since this mushroom is grown exclusively for medicinal purposes, its farming should be done organically.
It can be grown in poly-houses and also in the environmentally-controlled cropping rooms.
These mushrooms are typically naturally found in dead or dying hardwood in warmer temperatures in the month of May to November.
Substrate for Reishi mushrooms
Organically supplemented hardwood saw dust like eucalyptus tree saw dust or teak wood saw dust.
Saw dust of broad leaves trees like coconut, Sheesham and mango is also preferable.
Saw dust should not be a fine powder, as water logging with reduce the speed of growth of mycelium.
A very coarse saw dust is also not recommended as it is hard to pack in bags and your compost will contain too much air.
A mix of coarse and fine sawdust is generally preferred.
Compost preparation for Reishi mushrooms
Saw dust is mixed with 20% of wheat/rice bran.
Sawdust is wetted for few hours.
The substrate should not be wetted heavily. A good hydration test is squeezing the substrate in your hand as tightly as possible and only few drops of water should drip.
If there are dry patches, add little bit of water.
The desired pH level of 5.5 is obtained by adding calcium carbonate (chalk powder) and calcium sulphate (gypsum).
Pasteurization of the substrate can be done by subjecting it to 121 degrees Celsius temperature with 15-pound op pressure for 120 minutes in an autoclave.
At the end of this process the moisture content of substrate should be around 65%.
Spawning of Reishi mushroom
The substrate is kept in Polypropylene bags with the mouth of the bag sealed with a non-adsorbent material like cotton.
Sterilization of the bags is done in autoclave for 2 hours under a pressure of 22 PSI.
The substrate in the bag is spawned with wheat grain or saw dust spawn at the rate of 3% of the total dry weight.
Spawn running of Reishi mushrooms
The bags incubated in a closed dark room with temperature of 28 to 35 degree Celsius.
The level of carbon dioxide is kept high in the incubation room.
The bags are kept in a dark room for almost 25 days.
Crop management and fructification of Reishi mushroom
After 25-30 days of incubation, the top part of the Polypropylene bag is cut off at the level of top part of the substrate.
Fruiting and pinning will start happening at this point .
The adequate environmental conditions like temperature of 28 degree Celsius, 800 lux light, 95% relative humidity and 1500 ppm carbon dioxide, are provided to the bags.
Humidity is reduced to 80% once the pins have started growing flatter whitish tops.
Now is the time when fresh air is also introduced to reduce the carbon dioxide levels to 1000 ppm.
When the caps become yellowish in colour, the temperature is lowered further to 25 degrees Celsius along with further reduction in relative humidity to 60%.
Harvesting of Reishi mushroom
Fully matured Reishi mushrooms have a reddish-brown top.
The Reishi mushrooms are harvested by two hands. One hand is used to tightly hold the root and the other hand can be used to pulling the Reishi mushroom out.
Harvest the Reishi mushrooms can also be done with cutting tools but it should be made sure that no residual steam is left on the compost log.
The first flush of Reishi mushrooms can be seen in almost 2 weeks.
After harvesting the first flush, again the environment of the room or polyhouse should be switched back to adequate environment for pinning. (i.e., 28 °C, 95%RH, 1500 ppm CO2, 800 lux light)
250 grams of Reishi mushrooms can be cultivated from 1 kg of substrate on an average.
Mushrooms are washed with water after harvesting.
洗濯後、 Reishi mushrooms must be dried in temperatures lower than 50 degrees Celsius. A temperature of 35 degrees Celsius in drier cabinet is advisable.
Diseases and preventive measures in Mushroom cultivation
Some of the diseases of mushrooms are listed below:
MUSHROOM DISEASES
症状
CONTROL AND PREVENTION
Mushroom flies
These flies are small, delicate, 黒、 yellowish or sometimes brown with different types of wing venation and size.
Spring is inside the wall of the mushroom house.
The insecticide should be added in the last turning of the compost.
ダニ
They are small in size and are Majorly white, 黄、 red and brown. They can be found running over the surface of the fruit bodies, mushroom beds and on the floors and walls of the mushroom houses.
The damage the crop by feeding on the spawn to make holes in the mushroom caps and stalks and cause stunting of fruit bodies as well as brown spots on the caps and stems.
Proper pasteurization of compost. Proper hygiene and sanitation.
Disinfection of the mushroom houses by spraying 0.1% dicofol. Burning sulphur in the empty room.
Springtails
They are silver-grey 2 brown colours with a light violet band along the sides of the body and black cellular fields present on the head.
They are the main species that damage mushrooms. They enter mushroom houses along with organic matter.
They feed on mycelium from spawn. They also feed on the gills of the oyster mushroom destroying the lining and spit out the mycelial strands at the base of the stripes.
They also attack the fruiting bodies of button mushrooms and cause slight pitting and browning at feeding sites.
Cleaning surrounding and inside of the mushroom house.
Proper disposal of spent compost. Proper pasteurization of composed and casing material.
Raising the crop above the floor level.
Brown plaster mould
Occurs on the cropping trees, initially cloudy white appearance later changes to brown.
Originally fungus rises in compost. too wet compost, 高温。 (28-32) c during spawn run and cropping at more than 18 C encourages Infection.
Maintain suitable temp. during the spawn run and cropping 2% of formalin
Bubble disease:– C.O.:Mycogone perniciosa
Dense white mat of mycelium leading to reduction in yield.
Swollen stalk and smaller cap at early stage. Unpasteurized compost also leads to it. An amber liquid appears on infected mushrooms.
Mushrooms become brown. Bubbles may be as large as a grapefruit. It is also a parasite of wild mushrooms.
It produces two spore types, one which is small and water-dispersed like Verticillium. the second which is a large resting spore capable of persisting for a long time in the environment.
Appearance of brown slightly sunken blotches on the mushroom cap Spots are irregular, yellowish to dark brown.
Main source of infection is infection soil and separate through flies, mites and nematodes.
Casing soil sterilization and proper ventilation . Use of chlorinated water.
Spray of terramycin @ 9mg/f on beds.
Types of Mushrooms
Based on the purpose of this article, we can categorize types of Mushrooms in the following two categories.
Based on Scientific name (Genus, Species and Common name)
GENUS
種族
COMMON NAME
アガリクス
arvensis
Horse Mushroom
アウグストゥス
王子
bernardii
bisporus
Common store mushroom
brunnescens
ボタンマッシュルーム
commercial mushroom
bitorquis
Spring agaricus
rodmanii
campestris
Field or meadow mushroom
crocodilinus
Crocodile agaricus
fuscofibrillosus
Bleeding agaricus
haemorrhoidarius
Bleeding agaricus
Amanita
phalloides
Death cap
Armillaria
松茸
Matsutake
mellea
Honey or oak mushroom
ポンデローザ
American matsutake or pine mushroom,
recently renamed Tricholoma magnivelare
Auricularia
auricula
Cloud ear mushroom or Judas' ear
polytricha
Wood ear mushroom,
tree ear, or black fungus
Boletus
aereus
appendiculatus
Butter bolete
badius
Bay bolete
barrowsii
Barrow's bolete
バイカラー
Two-colored bolete
edulis
Porcini, cèpe, or king bolete
ミラビリス
Admirable bolete
pinicola
Variant of B. edulis
regius
Regal bolete
zelleri
Zeller's bolete
Bovista
様々
Puffball
Calbovista
様々
Puffball
Calvatia
ギガンテア
Puffball
Cantharellus
cibarius
Golden chanterelle or egg mushroom
cinnabarinus
Cinnabar-red chanterelle
ラテリティウス
Smooth chanterelle
subalbidus
White chanterelle
tubaeformis
Trumpet chanterelle
Chlorophyllum
molybdites
Green-spored parasol mushroom
morgani
Clitocybe
fragrans
Fragrant clitocybe
odora
Anise-scented
nuda
Blewit
Clitopilus
prunulus
Sweetbread mushroom
Coprinus
atramentarius
Alcohol inky cap
comatus
Shaggy mane, lawyer's wig, or inky cap
micaceus
Mica cap
Cortinarius
armillatus
Bracelet cortinarius
Craterellus
cornucopioides
Horn of plenty, trumpet of death,
or black chanterelle
Entoloma
abortivum
Aborted entoloma
Flammulina
velutipes
Enoki, velvet foot, golden needle,
or winter mushroom
Gomphus
clavatus
Pig's ear
Grifola
frondosa
Hen of the woods
Polypilus
Gyromitra
ギガス
Snowbank false morel
Helvella
lacunosa
Black saddle mushroom
Hericium
coralloides
Coral hericium
caput ursi
americanum
erinaceus
Bear's head, monkey head, or pom-pom
ramosum
Comb tooth mushroom
Hydnum
repandum
Hedgehog mushroom or sweet tooth
umbilicatum
Belly-button mushroom
Hygrophorus
russula
Russula like waxy cap
Lactarius
deliciosus
Delicious milky cap
二核アメーバ
Candy cap
インジゴ
Blue milky cap
rubrilacteus
Bleeding milky cap
Leccinum
aurantiacum
Orange-capped scaber stalk
インシグネ
Aspen scaber stalk
manzanitae
Manzanita scaber stalk
scaber
Scaber stalk
Lentinus
edodes
Shiitake, black forest mushroom
Lepiota
molybdites
Green-spored parasol
Chlorophyllum
Lepiota
procera
Parasol mushroom
rhacodes
Shaggy parasol mushroom
or drumstick mushroom
Lepista
nuda
Blewit
Clitocybe
Lycoperdon
様々
Puffball
Marasmius
oreades
Fairy-ring mushroom
scorodonius
Garlic marasmius
Morchella
angusticeps
Morel or sponge
コニカ
Morel or sponge
deliciosa
Morel or sponge
esculenta
Morel or sponge
Phlogiotis
helvelloides
Apricot jelly mushroom
Pholiota
なめこ
Nameko
aurivella
Butter mushroom
Pleurocybella
porrigens
Angels' wings
Pleurotus
ostreatus
ヒラタケ
sajor-caju
ヒラタケ
Pluteus
cervinus
Fawn mushroom
Polypilus
frondosa
Hen of the woods
Grifola
Polyozellus
multiplex
Clustered blue chanterelle
Polyporus
umbellatus
Umbrella polypore
Ramaria
ボトリチス
Red-tipped coral mushroom
Rozites
caperata
Gypsy mushroom or chicken of the woods
Russula
aeruginea
Tacky green russula
cyanoxantha
Charcoal burner
デリカ
Short-stem russula
nigricans
Blackening russula
ベスカ
Bare-toothed russula
xerampelina
Shellfish-scented russula
Sparassis
crispa
Cauliflower mushroom
radicata
Strobilomyces
混乱
Old man of the woods
floccopus
Stropharia
rugosoannulata
Wine-cap stropharia
Suillus
brevipes
Short-stalked slippery cap
granulatus
Dotted-stalk suillus
pictus
Painted suillus
Terfezia
bouderi
Black kame
claveryi
Brown kame
Tremella
fuciformis
Snow mushroom, white jelly fungus,
or silver ear mushroom
Tricholoma
flavovirens
Man on horseback
equestre
magnivelare
Pine mushroom or American matsutake
塊茎
aestivum
Summer truffle
gibbosum
Oregon white truffle
magnatum
Italian white truffle
melanosporum
French black truffle
texensis
Texas white truffle
Volvariella
volvacea
Straw mushroom or paddy straw mushroom
Based on local Indian Mushroom variety (Cultivated in India for edible and medicinal purposes)
Agaricus Bisporus
Pleurotus Sajor-caju
Volcvariella Volvacea
Calocybe Indica
Pleurotus Ostreatus
Auricularia Spp.
Pleurotus Florida
Lentinula Edodes
Pleurotus Djamor
Ganoderma Lucidum
Pleurotus Eryngii
Hypsizygus Tessulatus
最後の言葉
Mushroom farming in India has seen a considerable growth worldwide. Its not only being farmed for dietary consumption but also for medicinal purposes. One of the most attractive aspect of doing mushroom farming is, its still very lucrative even if done in a small scale.
Mushroom farming in India presents itself as a very good business idea for not only budding entrepreneurs / farmers but also veterans of agriculture.
I hope this article was able to answer many of your questions. Please feel free to comment your thoughts. Any suggestion or advise will be highly appreciated.また、 kindly do post any questions which are still unanswered. I would be happy to assist. Please feel free to share the article with anyone who you think is in need of assistance in gaining information on mushroom farming / mushroom cultivation.
