Complete Cultivation and Processing Methods of different types of Mushroom, like 1. Button mushroom 2. Oyster mushroom 3. Milky Mushroom

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INTRODUCTION OF MUSHROOMS
 A Mushroom or toadstool is the fleshy, spore bearing, fruiting body of
a fungus.
 Typically produced above ground, on soil or on its food source.
 They contain 85% to 90% water, so they are perishable.
 Self life of mushrooms is less (1 to 2 days).
 1.5 to 2 million species of mushrooms present on earth, out of which
8000088000 species are identified.
 Among them 124 species are edible, from which 24-26 species are
under cultivation and 4-6 species are commercially available.
IDENTIFICATION OF MUSHROOMS
 Identifying mushrooms requires a basic understanding of their
macroscopic structure.
 Most are Basidomycetes and gilled. Their spores, called basidiospores.
 The colour of the powdery print, called a spore print, is used to help
classify mushrooms and can help to identify them.
 Spore print colours include white, brown black, purple-brown, pink,
yellow, and creamy but almost never blue, green, or red.
 The presence of juices upon breaking, bruising reactions, odours,
tastes, shades of colour, habitat and season are all considered by both
amateur and professional mycologists.
 Testing and smelling mushrooms carries its own hazards because of
poisons and allergens. Chemical tests are also used for some genera.
STRUCTURE OF MUSHROOMS
 The mushroom is composed of an underground part (mycelium) and
an aboveground, often edible part that is also the reproductive organ.
 Structure of mushroom consists of :
1) Spores
2) Stem
3) Gills
4) Mycelium
5) Hypha
6) Volva
7) Ring

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8) Cap
1) Spores
Microscopic seeds acting as reproductive agents; they are usually
released into the air and fall on a substrate to produce a new
mushroom.
2) Stem
Axis supporting the mushroom‟s cap.
Stem
3) Gill
Fertile spore-producing part of the mushroom, located under the cap.
Gill
4) Mycelium
Tangle of hyphae created through spore germination, from which the
aboveground part of the mushrooms develops.
5) Hypha
Microscopic filament often white, that draws water and the organic
matter necessary for mushroom development.

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Hypha
Mycelium
6) Volva
Remnant of a membrane that completely covered the immature
mushroom and ruptured as the stew grew.
Volva
7) Ring
Membrane located under the cap and circling the stem; remnant of a
membrane that covered the gills of the immature mushrooms and
ruptured as the cap grew.
8) Cap
Differently shaped and coloured upper part of the mushroom that
protects the gills; it usually resembles a headdress, hence its name.

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Cap
Ring
Classification of mushroom :
 Mushroom is a fleshy fruiting body of some fungi arising from a group
of mycelium buried in substratum.
 It is reported that there are about 50,000 known species of fungi and
about 10,000 are considered as edible ones.
 Of which, about one hundred and eighty mushrooms can be tried for
artificial cultivation and seventy are widely accepted as food.
 However, only six mushrooms are widely preferred for large-scale
cultivation.

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9) Mushrooms are classified on the basis of natural habitat as
precised here:
A. Humicolous or folicolous (humus inhabiting)
i. Saprophytic: Lapista nuda,volvariella spp,
Marasmium spp,
Polyporus, Tuberaster
ii. Symbiotic : Boletus, Lacterius,
Tricholoma, Tuber
And Morchella
B. Lignicolous (Wood inhabiting)
i. Saprophytic : Agrocybe, Pleurotus
Auricularia spp
Lentinus edodes.
ii. Parasitic : Armillaria mellea
Cyttaria
C. Coprophilous (Dung inhabiting)
Agaricus spp
Coprinus spp
Similarly mushrooms are classified on the basis of taxonomic
position as detailed below:
Edible Mushrooms
Ascomycetes Basidiomycets
(Produce ascus and ascocarp) (Produce basidium and basidiospores)
Epigeous Hypogeous Heterobasidiomycetes Holobasidiomycetes
Peziza Tuber spp ( Septate, Basidium) ( Aseptatebasidium
(Cup fungi) (Truffles) (Auricularia sp) order agaricales)

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Classification of Mushrooms :
 They are :
 Oyster mushroom - Pleurotus spp.
 Button mushroom - Agaricus spp.
 Milky mushroom - Calocybe spp.
 The cap of oyster mushroom is tongue shaped, maturing to a shell
shaped form, 50-150 mm in diameter, whitish to grey to blue grey in
colour.
 Flesh is thin and white, margin is occasionally wavy.
 Gills are white, decurrent, broadly spaced, stem attached in an off -
centred fashion and is short at first and absent in age.
 Spores are whitish to lilac grey in mass, mycelium whitish, fast
growing rhizomorphic to linear. Basidia tetrapoplar, producing 4
haploid spores, heterothallic, clamp connections present. Because of
the allergic nature of spores, some sporeless strains have also been
developed.

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 Button Mushroom is an edible mushroom which has two colour states
while immature – white and brown – both of which have various
names. When mature, it is known as portobello mushroom.
 White button mushroom is the immature and white variety. It‟s the
most common and mildest-tasting from all the mushroom types.
 90 percent of the mushrooms we eat are of this variety. Its flavour is
mild, and that makes it more versatile. It can be eaten either raw or
cooked and works well in soups, stews, salads, and on pizzas.
 Cap: 3-16 cm, convex to broadly convex or nearly flat in age; dry;
smooth or with pressed-down or small scales; white in some varieties,
brown in others.
 Gills free from the stem; close; pinkish to pinkish brown at first,
becoming dark brown to blackish.
 Stem 2-8 cm long; 1-3 cm. thick; sturdy; more or less equal; smooth or
with small scales below the ring; white, often bruising brownish; with
a ring that sometimes disappears in maturity.
 Odour and taste pleasant Chemical Reactions -cap not yellow with
KOH.
 Microscopic Features -spores 5.5-8.5 x 4-6.5 μ; elliptical; smooth.
Basidia 2-spored.

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 The milky mushrooms are also known as Swetha mushrooms.
 They are the only mushroom species that is both native to and
cultivated in, the hot moist climate of India.
 Milky mushrooms are called „milky‟ for their white colour.
 Milky mushrooms are rich in nutrient, have a good shelf life and are
the only fungus that can be cultivated in the tropics.
 Milky mushroom (Calocybe indica) can be grown on wide range of
substrates as in case of oyster mushroom.
 It can be grown on substrates containing lignin, cellulose and
hemicelluloses. Substrate should be fresh and dry.
 Substrates exposed to rain or harvested premature (green colour) are
prone to various weed moulds which may result in failure of the crop.
 It can be grown on straw of paddy, wheat, ragi, maize/bajra/cotton
stalks and leaves, sugarcane bagasse, cotton and jute wastes,
dehulled maize cobs, tea/coffee waste etc., However cereal straw
(paddy/wheat) easily available in abundance, is being widely used.
Nutritional value of mushrooms:
 Mushrooms contain an extra amount of vitamins D, B2 and B3.
 These vitamins take care of the metabolism and the release of energy
from carbohydrates, proteins and fats.
 Vitamin B2 is also necessary for a healthy skin.
 It is the best food for diabetic patients due to presence of dietary
fibres with less carbohydrate and more protein.

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 Folic acid is necessary for growth and the production of blood. It is
one of the few vitamins of which, on average, we take in too little
from our food.
 Potassium is necessary for a healthy blood pressure and for muscle
and nerve activity.
 Phosphorous takes care of healthy bones and teeth and of energy
metabolism.
 Copper is necessary for your immune system, nerves and for the
synthesis of body cells.
 All these nutritional values occur in high concentrations in
mushrooms.
Cultivation of Edible Mushroom:
 Mushrooms are considered one of the best delicious foods of
worldwide.
 But mostly varieties of mushrooms are very expensive in the
super market therefore the best way is to growing the mushrooms
in our own space.
 Basic requirements for mushrooms cultivation:
 Knife
 Suitable logs
 Growing medium
 Compost
 Spore of spawn
 Terrariums
Nutritional parameter Oyster mushroom
Protein (%) 19.59
Fat (%) 1.05
Carbohydrate (%) 64
Iron (%) 183
Zink (mg/kg) 162

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Selection of variety:
 First of all we select the spawn of the desirable variety of mushroom
if we want to grow the mushroom in the particular season, after then
we bring the spore and inculcate it.
 If we like to get the paramount fruits then must use the pre-
inculcated spawn that are available pre in mixed bags.
 Then after we grow the mushroom in the best condition by using
humid and dark place which is favorable for the growth of mushroom.
Environmental factors for mushrooms cultivation:
 For the cultivation of mushroom required some basic environmental
factors for their proper growth if these factors are not properly
available then the cultivation of mushroom are affected.
 Following are the some environmental factors which are required for
mushroom cultivation.
1) Temperature
2) Moisture
3) Light
4) pH value
5) Oxygen
1. Temperature :
 Temperature is one of the major important factors for the cultivation
of mushrooms.
 For the growth of the mushroom the maximum temperature which is
required is 25 to 30 degree Celsius.
 At the temperature of 22 to 25 degree Celsius the fibre of mushroom
are grow while the cap of mushroom will be grow at the temperature
of 25 degree Celsius.
 When the temperature is so much hot the cap will be small and open
faster as normal.
 When the temperature exceed then their required temperature then
it kill the mycelia and spores of mushroom as result the production of
mushroom is decreased.

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2. Moisture:
 Moisture is also considered one of the major important aspects for the
cultivation of mushroom.
 The optimum moisture for the cultivation of mushroom is mostly
depending upon species of mushrooms and the substrate which is
used for cultivation.
 But for the maximum growth of mushrooms need 50 to 75% moisture
contents.
 If the moisture content is very low as a result the fruiting body of
mushroom is death.
 While in same way when the moisture is very high as result decrease
the porosity of the substrate and restrict the oxygen transfer and also
limited the growth of mushrooms.
3. Light:
 The light also plays it significance role for the cultivation of
mushrooms.
 The growth of mushroom is not responsive to the light while the
strong light kills the mushrooms.
 The most essential role of light for the cultivation of mushroom is
phototropic response for reproductive structure.
 The growth of fruiting body of mushrooms is also activate by light.
 In the button mushrooms the light restrain the growth of the
primordia and effect the stipe elongation and pileous expansion.
 The ranges of ultraviolet light from 200 to300nm effect the
vegetative growth of mushrooms.
4. pH value
 pH level is also the one of the major factor for the growth of
mushroom.
 For the growth of mushrooms the suitable pH level is in between 5
and 8 if the pH level is much acidic the bacteria cannot grow then it
will be less able to digest the molecule.

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5. Oxygen:
 Mushrooms need oxygen during every stage of their growth
particularly when the cap is coming out and after the bloomed.
 When the percentage of carbon dioxide is very high then the fibre of
mushroom growing stop so the mushrooms grow abnormally and the
skin of mushroom will be affected.
Cultivation method
 Garden & field cultivation
 Cave cultivation
 Indoor cultivation
1. Garden & field cultivation:
 Small ridges made in gardens and fields.
 Soil inoculated with spawn is covered with leaf litter to prevent
moisture.
 The ridges should be periodically watered mushroom wen appear can
be picked.
2. Cave cultivation:
 Small tunnels are made in Rocky areas and mushroom Farms can be
established.
 Abandoned mines can be used to develop mushroom farms.

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3. Indoor cultivation:
 Mushrooms are grown in small rooms of the house.
 These rooms may be constructed in such a way that they will be
partially above ground and partially below ground.
 In some cases arrangement may be made to maintain accurate
temperature and moisture.
 Inside this room mushroom may be cultivated either a small beds.
 The room should be properly ventilated but sunlight should not fall
directly on the mushroom beds.
 The room should also have air-conditioning facility.
 E.g: Techniques for cultivation of white button mushroom.

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Button mushroom cultivation process :
 For the cultivation of button mushroom “Agaricus bisporus” species is
chosen because, regarding production, it comes first place in the
world.
 In India, the favourable season for mushroom cultivation is
September to February.
Cultivation Procedure has five main steps :
1) Mushroom Spawn
2) preparing of compost
3) Spawning of mulch
4) Casing
5) Cropping and harvest administration
1. Mushroom Spawn:
There are four step for making the Mushroom spawn:
i. Culture media
ii. Tissue culture
iii. Master/ Mother spawn
iv. Commercial spawn
I. Culture media:
 Firstly we take 300gm potato (not greenish potato).
 Then wash and cut the small pieces.
 Boil 10 minutes in 500 ml distilled water, (till half boiled).
 Take the boiled distilled water and add extra distilled water to make
1000 ml.
 Add 20 gram Dextrose in 1000 ml.
 Then distribute the solution in every flask to 25-25 ml, and pack to
cotton plug and paper.
 Autoclave for 15 minutes on 15 psi and 121 degree Celsius.
II. Tissue culture:
 Take the culture media from autoclave and wait for cooling and go to
laminar air flow for tissue culture.
 Take the fresh mushroom and wash with HgCl2 & distilled water.

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 Cut the washed mushroom and deep in culture media, (inoculation).
 To keep the media in incubator for 15 days on 25 degree Celsius.
III. Master/ Mother spawn:
 Took 1 kg clean wheat/Bajara and boil 35 to 40 minutes (Half boil).
 Wait for cooling and then after mix the Calcium carbonate (10gm)
and Calcium Sulphate (20 gram).
 Fill in bottle/small PP bag and keep autoclave for 30 minutes on
15psi and 121 degree Celsius.
 Next day, insert 2 to 5 ml of tissue culture in every bottle/packet of
wheat/bajara.
 To keep the bottles/packets in incubator for 15 days on 25 degree
Celsius.
 After 15 days master spawn are formed.
IV. Commercial spawn:
 Took 70 kg clean wheat/Bajara and boil 35 to 40 minutes (Half boil)
 Wait for cooling and then after mix the Calcium carbonate (700gm)
and Calcium sulphate (1400gram).
 Fill in 70 different bottle/small PP bag and keep autoclave for 30
minutes on 15psi and 121 degree Celsius.
 Add master spawn 15-15gm in every bottle/packet and shake it.
 To keep the bottles/packets in incubator for 15 days on 25 degree
Celsius.
 70 kg commercial spawn are formed successfully.

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 Good qualities mushrooms spawn has following
qualities:
 The spawn should be rapidly growing in the compost.
 Provide early pruning following casing.
 High yielding.
 It must create the greater grade of mushroom.
2. Preparing of compost:
 Compost is an artificially prepared growth medium from which
mushroom can derive essential nutrients necessary for growth.
 There are two primary methods for compost preparation :
 Longer Method
 Short Method
 Longer Method:
 This is an outdoor procedure and takes around 28 days in its
conclusion with a total of seven turnings.
 Materials are required for the longer method is as follows :
Ingredient weight
Wheat straw 1000 kg
Mustard cake 100 kg
Wheat bran 100 kg
Gypsum 50 kg
Urea 25 kg
Single superphosphate 50 kg
Muriate of potash 20 kg
Calcium ammonium nitrate 30 kg

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 Before creating compost, The mixture of wheat straw or paddy straw
is placed for 1-2 days (24-48 hours) on the floor and spray water
several times in a day with a fixed time interval.
 Day 0:
 In this stage, the above Ingredient except Gypsum is mixed well and
make a 5-feet-wide, 5-foot-high stack. With wooden box help or any
other equipment in grow room.
 The length of the stack depends on the amount of material, but the
height and width should not be more or less than the measurements
written above and it kept as it is as for five days.
 Water is spray as per the requirement of lower moisture in the outer
layers. The temperature of this stack in about two to three days gets
around 65-70 ° C, which is a good sign.
 First turn around (6th day)
 On the sixth day, start the first turn around.
 Keep in mind that during the turning point, each part of the stack
should be thoroughly mixed, and enough air circulates so that
humidity to get rid of each piece of compost.
 If the moisture content in the compost is reduced, then the water is
sprayed as per the requirement. The size and size of the new pile are
similar to the first one.
 Second turn around (10th day)
 The second turn around is as similar as the first turn around.
 Third turn around (13th day):
 In the third turn around add Gypsum follow the same procedure as
the first turn around me & mix completely.
 Fourth turn around (16th day)
 Same process as the first turn around.

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 Fifth turn around (19th day)
 Same procedure as the first turn around.
 6th Turn around (22nd Day)
 Same process as the first turn around.
 Seventh turn around (25th day)
 Sprinkle Nuwan or Malathion (0.1%). at this turnover.
 Eighth turn around(28th day)
 Check Ammonia and moisture in compost on the twenty-eighth day.
 To know the level of moisture, press the compost in the palm and
check moister level.
 If the fingers become wet on the press, but the water with the
compost does not squeeze, in this condition, the humidity level is
appropriate in the compost.
 In this situation, in the compost, 68-70 % moisture is present which is
suitable for seed production.
 To check ammonia, in compost, the compost is smoked, I if there is
the smell of ammonia, give the difference of 3 days should provide one
or two flip-outs.
 When the smell of ammonia is finally finished, and the sweet aroma
comes from the compost, then compost is spread on the floor and let it
cool down to 25 degree Celsius temperature.
3. Spawning of mulch:
 The seeds are a mix of the compost. Before seeding, wash the
utensils used in seeding and seeding in 2% formalin solution and
wash the hands of the person working in the seedling with soap so
that any infection can be avoided.
 After this, add seed to 0.5 to 0.75%, that is, 100 kg G 500-750 grams
of seeds are sufficient for ready compost.

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4. Casing of soil:
 The importance of casing soil would be to keep the moisture content
and exchange of pollutants inside the top layer of the compost which
assists in the correct development of the mycelium.
 The pH of this casing soil should be 7.5-7.8 and have to be free of any
disease.
 Maintain temperature and humidity mushroom grow room.
 The casing soil is stacked on the cemented ground and can be treated
with 2% formalin solution and carbendazim.
 Through rotation of the ground is completed and it‟s covered with
polythene sheet for another 3-4 days.
 Pasteurization of shell soil at 65° C for 6-8 hours is shown to be a lot
more successful.
 3-4cm thick coating of casing soil has been spread thickly on the
compost once the surface was coated with white mycelium of this
fungus.
 Formalin solution (0.5%) is subsequently being sprayed. Appropriate
ventilation ought to be organized together with water being sprayed a
couple of times every day.
5. Harvesting of Mushrooms:
 Mushroom Pinhead initiation starts after 10-12 days and mushroom
crop harvested in 50-60 days.
 Harvest Mushrooms by light twisting without bothering the casing
soil and when the harvesting is finished then fill the gap on beds with
fresh, sterilized casing material and spray water.
 The crop should be harvested before the gills available because this
might diminish its quality and market worth.

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Oyster mushroom cultivation process :
 Ingredients for making 1 kg Spawn :
 100 litre drinking water
 10 kg wheat straw/paddy straw
 125 ml formalin
 7 to 10 gram of carbendazim (fungicide)
 Polypropylene bag
 Rubber band/Thread
 Marker
 Procedure :
 Fill 100 litre drinking water in drum.
 Add 125 ml formalin and 10 gram of carbendazim and proper mix
through clean pipe/stick.
 Deep the 10 kg wheat/paddy straw into drum for 12 to 15 hours.
 And cover the tank though jute/plastic.
 After 15 hours, remove the water from drum. And keep the straw
on sterile cemented surface/plastic sheet.
 For sterile; make the 2% solution of formalin and carbendazim
 Sterile the hand through sanitizer.
 After checking the moisture (60-70%) of straw through palm
method filling the bag.
 In this process, spawning in layering, i.e. first 4 inch straw then
after spawn, again and again.
 4 Layer in a packet are formed.
 Tie the packet through rubber band and pin the 12 to 15 holes in
packet through sterile pen.
 Distance between two holes must be 4 inch.
 Keep the packet in sanitised crop room.
 Crop room conditions :
 Temperature : 25 to 30 degree Celsius.
 Moisture : 80 to 85%

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Milky mushroom cultivation process :
 Ingredients for making 1 kg Spawn:
 100 litre drinking water
 10 kg wheat straw/paddy straw
 125 ml formalin
 7 to 10 gram of carbendazim (fungicide)
 Polypropylene bag
 Rubber band/Thread
 Marker
 Time for cultivation:
April-May to September-October.
 Procedure:
 Fill 100 litre drinking water in drum.
 Add 125 ml formalin and 10 gram of carbendazim and proper mix
through clean pipe/stick.
 Deep the 10 kg wheat/paddy straw into drum for 12 to 15 hours.
 And cover the tank though jute/plastic.
 After 15 hours, remove the water from drum. And keep the straw
on sterile cemented surface/plastic sheet.
 For sterile; make the 2% solution of formalin and carbendazim.
 Sterile the hand through sanitizer.
 After checking the moisture (60-70%) of straw through palm
method filling the bag.
 In this process, spawning in layering, i.e. first 4 inch straw then
after spawn, again and again.
 4 layer in a packet are formed.
 Tie the packet through rubber band and pin the 12 to 15 holes in
packet through sterile pen.
 Distance between two holes must be 4 inch.
 Keep the packet in sanitised crop room.
 Crop room conditions
 Temperature : 28 to 38 degree Celsius.
 Moisture : 80 to 85%

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 Casing of soil:
 The importance of casing soil would be to keep the moisture content
and exchange of pollutants inside the top layer of the compost which
assists in the correct development of the mycelium.
 The pH of this casing soil should be 7.5-7.8 and have to be free of any
disease.
 Maintain temperature and humidity mushroom grow room.
 The casing soil is stacked on the cemented ground and can be treated
with 2% formalin solution and carbendazim.
 Through rotation of the ground is completed and it‟s covered with
polythene sheet for another 3-4 days.
 Pasteurization of shell soil at 65° C for 6-8 hours is shown to be a lot
more successful.
 3-4cm thick coating of casing soil has been spread thickly on the
compost once the surface was coated with white mycelium of this
fungus.
 Formalin solution (0.5%) is subsequently being sprayed. Appropriate
ventilation ought to be organized together with water being sprayed a
couple of times every day.
 For checking the moisture of casing:
 Palm method
 Mobile flash
Common pests and diseases:
 Category : Fungal
 Dactylium diseases: Dactylium cladobotryum
 Symptoms:
 Webbed, cottony mycelial growth on surface of casing and
mushrooms; mycelium is usually white but may be grey or pink in
colour; infected mushrooms will develop a soft, watery rot.

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 Cause : Fungus
 Comments:
 Growth of the mold is restricted to the casing layer; disease can
spread very quickly if left untreated.
 Management:
 Control of the disease is achieved through good sanitation practices
and cultural control methods.
 Casing should be kept clean and sanitized.
 All tools and equipment should be cleaned and sanitized between use;
keep beds free of any mushroom debris.
 Pathogen in susceptible to low humidity and can be inhibited by
lowering the humidity in the growing room.
 Green mold: Trichoderma spp.
 Penicillium cyclopium : Aspergillus spp.
 Symptoms:
 A dense layer of mycelium is present on casing surface which is
initially white in colour but changes to green.
 Developing mushrooms in or near the mycelium are brown and may
be cracked or distorted.
 Cause : Fungi
 Comments:
 One of the most common and destructive diseases of cultivated
mushrooms.
 Management:
 Prevention of disease is best achieved by following good sanitation
practices.
 Ensure compost is properly pasteurized prior to use and sterilize any
supplements.

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 Verticillium spot :Verticillium fungicola
 Symptoms:
 Small spotting on mushrooms; mushrooms deformed; surface of
mushroom grey and fuzzy.
 Localized dead areas on cap; pinched areas on cap.
 Fruiting body may no longer be recognisable as a mushroom.
 Severe infection can cause a deformation known as "dry bubble"
which causes the sporocarp to appear as large puffball like masses.
 Bubbles will become covered with a grey, fuzzy growth.
 Cause : Fungus
 Comments:
 May be confused with bacterial infections; spread by flies and/or
infected equipment.
 Management:
 Bubbles should not be disturbed by touching and can be destroyed
using salt.
 Salt should be placed in a plastic cup and then placed over the
bubbles to dry them out and provide a barrier to prevent spores
spreading.
 Fungicides are available for the treatment of verticullium diseases of
mushrooms but many have toxic effects on the mushrooms as they
are themselves a fungus.

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REFERENCES
i. Caral, D.R., Vinay, P., Manasa, P., Kumar, D.V. and Babu, R. 2010.
Comparative study of oyster mushroom (pleurotus ostreatus)
cultivation by physical and chemical method of sterilization using two
different substrates. Mycol., 3: 12-17
ii. Das, S., and Mukherjee, M. 2007. Indoor cultivation of P. ostreatus.
Philo. Agric., 61: 253-262.
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