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 Height 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.i
n

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 grow
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.n
o
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. CO2
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/Aera
tion
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 2nd, 3rd and 4th layer of paddy straw to a height of 10 cm
layer by layer.
 And sprinkle 2nd , 3rd and 4th layer of spawn over the corresponding
layers of paddy straw as said above.
Fill the 2nd 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 2nd 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

53. THANK YOU