Mushroom cultivation is becoming increasingly popular. Oyster mushrooms are the third most commonly cultivated mushroom worldwide. They grow on substrates like rice straw and have a short cultivation time of around 3 weeks. Their cultivation involves preparing spawn, inoculating substrates, maintaining proper temperature and humidity for spawn run and fruiting. Oyster mushrooms are nutritious and medicinal with low calories. Pests like mites and flies and diseases like bacterial spot can damage crops and are controlled through sanitation.

1. MUSHROOM CULTIVATION
PRESENTED BY :- ANKIT VIKRAM SINGH

2. MUSHROOM
 Mushrooms are the fruiting bodies of macrofungi.
 They include both edible/medicinal and poisonous species. However, originally, the word
“mushroom” was used for the edible members of macrofungi and “toadstools” for poisonous
ones of the “gill” macrofungi.
 Scientifically the term “toadstool” has no meaning at all and it has been proposed that the
term is dropped altogether in order to avoid confusion and the terms edible, medicinal and
poisonous mushrooms are used.
 There is an old Chinese saying which states that “MEDICINES AND FOODS HAVE A COMMON
ORIGIN”. Mushrooms constitute a most rapidly growing new food category which the
current health-oriented public is increasingly enjoying.
 Mushroom cultivation is increasingly becoming popular because it not only meets the dietry
requirements but also adds to the income, especially of growers with insufficient land.
 A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above
ground on soil or on its food source.

3. EDIBLE MUSHROOMS
 Agaricus (white mushroom, button mushroom)
Widely available, varies in color from white to light brown
and in size from small to jumbo stuffer. Plump and dome-shaped,
with a pleasing flavor that intensifies when cooked.
 Shiitake (oak mushroom, Chinese black mushroom, forest mushroom, golden oak)
Ranging in color from tan to dark brown, and characterized by broad,
umbrella-shaped caps up to ten inches in diameter, with wide open
veils and tan gills. The shitake has a rich, full-bodied flavor, almost s
teak-like, with a meaty texture when cooked.

4.  Oyster
The fluted cap resembles a fan and ranges in color from a soft
beige-brown to gray .It can be eaten raw in salads but more often this
mushroom is cooked to bring out its delicate flavor and velvety texture.
 MORELS (black morel)
A relative of the highly-prized truffle this tan to dark-brown,
cone-shaped, spongy fungus has a smoky, earthy, nutty flavor.
The darker the mushroom, the more pronounced is the flavor.
This mushroom must be cleaned well when fresh due to its dimpled
head. Like the truffle, it’s expensive, but also available canned and
dried.

5. MEDICINAL MUSHROOMS
 Ganoderma lucidum (Reishi)
Ganoderma lucidum (“shining skin”) is a visually striking polypore with
a hard woody texture and a shiny, varnished appearance. It primarily grows
on oaks, plum trees and other hardwoods, and has a 2-20 cm semi-circular or
kidney-shaped cap, variously colored white, yellow, blue, red, purple or black.
Enhances oxygenation of the blood, Lowers cholesterol levels, Anti-HIV
in vitro and in vivo animal studies etc.
 Hericium erinaceus (Lion’s Mane)
Hericium erinaceus (“spiny hedgehog”) is a snow-white, globe-shaped fungus
composed of downward cascading, icicle-shaped spines. Its striking
appearance gives rise to its various common names, Lion’s Mane, Monkey’s
Head and Hedgehog Fungus. It grows up to 40 cm in diameter on dead or dying
broadleaf trees — such asoak, walnut, maple and sycamore. Promotes proper
digestion ,protects thegastrointestinal tract against environmental toxins etc.

6.  Ophiocordyceps sinensis
It is an entomopathogenic fungus (a fungus that
grows on insects) found in mountainous regions of
Nepal and Tibet. It parasitizes larvae of ghost moths
and produces a fruiting body which used to be valued as a
herbal remedy.
Trametes versicolor(The Turkey Tail)
Turkey tails are possibly the most common mushroom .
They are saprobic growing everywhere on dead or rotting stumps
and branches. They are very variable in color. Their uses are mainly
medicinal and decorative. They can have great beauty. They dry
easily to become leathery tough.

7. POISONOUS MUSHROOMS
 Fly Agaric (Amanita muscaria)
The fly agaric is the iconic toadstool of children’s fairy tales. The main
toxic agents in Amanita muscaria are muscimol and ibotenic acid.
These act on the central nervous system causing loss of coordination,
alternating agitation and sleep, nausea and in some cases hallucinations.
 Angel Wing (Pleurocybella porrigens)
Found throughout the Northern Hemisphere angel wing gets its
name firstly from how it looks and secondly because eating it gives
a good chance of sending you heaven-bound. The mode of toxicity
isn’t well understood in this fungus but a unique amino acid has
been identified that kills the brain cells of lab animals. It is also possible
that the fungus contains elevated levels of cyanide.

8.  The Destroying Angels
The Destroying Angel, that just screams “Eat me and you will die!”.
These are the members of the genus Amanita.They contain
lethal doses of amatoxins and are responsible for a large
proportion of all mushroom related deaths. The initial symptoms
of cramps, delirium, convulsions, vomiting and diarrhea
appear with a day of ingestion
 Autumn Skullcap (Galerina marginata)
They grow on dead wood and are found throughout the world.
As with many other poisonous mushrooms the skullcaps look
similar to other, edible species. In this case they may be confused
with honey fungus, sheathed woodtuft and velvet foot amongst
others. As with many other poisonous mushrooms the skullcaps
look similar to other, edible species. The active ingredient here is yet
again the infamous amatoxin

9. Health Benefits Of Mushrooms
 Lower Cholesterol
 Treat Anemia
 Prevent Cancer
 Prevent Diabetes
 Improve Bone Health
 Help in Nutrient Absorption
 Boost Immune System
 Lower Blood Pressure
 Increase Iron Absorption
 Rich in Selenium
 Weight Loss

10. OYSTER MUSHROOM
 Pleurotus species, commonly known as oyster mushrooms, are edible fungi cultivated
worldwide especially in south east Asia, India, Europe and Africa .
 China produces 64 % of all edible mushrooms in the world and 85% of all oyster mushrooms
all over the world (Pleurotus spp.) is also produced in China .
 Oyster mushrooms is the third largest commercially produced mushroom in the world
 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 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.

11. SCIENTIFIC CLASSIFICATION
 Kingdom : Fungi
 Phylum : Basidiomycota
 Class : Hymenomycetes
 Order : Agaricales
 Family : Tricholomataceae
 Genus : Pleurotus
 Species : Pleurotus ostreatus

12. SPECIES OF OYSTER MUSHROOMS
Pleurotus sajor-caju Pleurotus ostreatus
Pleurotus florida
Pleurotus djamor (Pink
Oyster Mushroom)

13. NUTRITIONAL VALUE
S.NO NUTRIENT QUANTITY
1 WATER 76.69gm
2 ENERGY 28kcl
3 PROTEIN 2.85g
4 LIPID(FAT) 0.35g
5 ASH 0.87g
6 CARBOHYDRATE 5.24g
7 FIBER 2.0g
8 SUGAR 0.95g

14. CULTIVATION
Substrate or growing material
It can be cultivated on a wide range 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.
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).

15. Good
quality
wheat
grains
Clean and dry
wheat grains
Soaked in
water for 8-10
hours
Boiled the
wheat grains
up to they
become
soft(avoid
splitting)
Remove
excess water
Spread on
plastic sheet
and add
4%CaCo3
Fill in
conical flask
Plugged with
non
absorbent
cotton
Kept in
autoclave at
15lbs pressure
at 121C for 15
min
Remove it
from
autoclave
Inoculation
with pure
culture
Incubate with
room temperature
(25°±2º)
Commercial
spawn
STEPS INVOLVED IN PREPARATION OF
PAWN

16. SPAWN PREPARATION:
Wheat grains are boiled in water for 15 min. and excess water is
drained.The grains are allowed to cool in sieves

17. Wheat grains are then mixed with 20%
Gypsum and 2% Calcium Carbonate

18. These grains are then autoclaved for 2hrs at
121°C. The pH is maintained at 7

19. The grains are inoculated with mycelium
and kept at 16°C in dark place

20. It takes 2 weeks to complete spread the
mycelium

21. 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.
 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.

22. Substrate preparation(All kinds of straw and other agro-wastes)
Chopped in small (1-2cm pieces), soaked in water for 2-3 hours
Substrate can be pasteurized by hot water (80°C) for 2hours (no prior soaking required in this case), suitable for small scale production OR steam pasteurization
at 80°C for 2 hours (in autoclave or special steam chambers), suitable for semi-commercial production OR sterilized in an autoclave (after filling in PP bags,
plugged with cotton) at 121°C, 15 lb pressure for 15 minutes (best method for commercial production)
Fill one Kg pasteurized substrate (65% moisture) in Polypropylene bags, plug with non-absorbent cotton
Spawning (Aseptically, @ 5% of wet substrate) while filling in bags in pasteurization
method OR top spawning in sterilized method
FLOW CHART OF CULTIVATION OF OYSTER MUSHROOM

23. Spawn running in dark room (24-28°C, 18-30 days variety dependent
Shift to cropping room and make large holes
Pinhead initiation (2-7 days after opening, 13-30°C, variety dependent, humidity 80-85%,
light, ventilation)
Sold as fresh, dry mushroom or as mushroom products

24. 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.
 Dhingri 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 1kg dry straw (=5-6 kg wet straw)

25. DISEASES IN MUSHROOMS
 Bacterial Spot/Pit /Brown Blotch
Pseudomonas tolaasii.
 Pale yellow spots on the surface of the piles later it turns to yellow
 In Seviere case mushrooms are radially streaked
 Damage at storage and transit
 High humidity and watery conditions are favorable for disease
Management
 Sanitation
 Lowering humidity
 Watering with a 150 ppm chlorine solution

26.  Mummy disease
Pseudomonas spp.
 Fruit bodies have tilted caps,
 Early veil breaking,
 Base of the stem enlarged
 Curved stalk
 Tissue of the mushroom becomes spongy,dry and brown
Management
 Dig a trench to separate the diseased area from the healthy
 All compost and casing has to be removed from the trench
 Good hygiene is strongly recommended.

27.  Dry Bubble
Verticillium fungicola
 Muddy brown, often sunken spots on the cap of the mushrooms
 Later stage mushroom becomes dry and leathery
 Main source of infection debris ,dust on floors of growing
house spread ,water splashes on healthy mushroom
 Favorable temperature 28°c
 Poor ventilation
 High humidity
 Management of Dry Bubble
 Pick and destroy infected mushroom to prevent spread
 Lower the temperature to 14°C when disease noticed
 Use clean equipment
 Control flies and mites
 Bubble can destroy with salts

28. PESTS OF MUSHROOM
 Mites
 These include mushroom mites or tarsonemid mites (Tarsonemus myceliophagus) and red pepper
mites (Pygmephorus sellnicki).
 They are shiny, light brown in colour feeding on the
 mushroom mycelium and mycelium of many other
competing fungi present in the substrate.
 They cause browning of mushroom heads and promote the
spreading of green molds not only in the infected room,
but also in the whole farm.
CONTROL
 Maintain strict hygiene in the mushroom houses.
 Keep straw and manure away from mushroom
growing houses.
 Use properly pasteurized substrate (compost)
 Control mushroom flies.

29.  Mushroom flies
 Sciarid flies (Lycoriella spp.) and phorid flies (Megaselia spp.) can be
 a major problem in mushroom production.
 They are attracted by thesmell of substrate (compost) and
growing mushrooms.
 Emerging larvae (maggots) feed on the substrate, mushroom
mycelium and developing mushrooms.
CONTROL
 All windows or ventilating vents should be covered with insect proof net.
 Remove weeds and rotting materials near mushroom growing facilities.