procedure for mushroom cultivation

1. MUSHROOM
CULTIVATION

2. MUSHROOM: A macro fungus with a
distinctive fruiting body which can be
either epigeous or hypogenous. They
cannot make their own food. Mushroom
lacks chlorophyll. Mushroom obtains
their nutrition either by saprophytic or
parasitic or symbiotic means.

3. Features Edible Poisonous
1. Cap color Not Red May or May not Red
2. Gills Brownish White
3. Stem No ring formation Ring around stem
4. Spots on Cap Plain , clear cap Colored spotted oescatles
Examples Button (White) Mushrooms,
Oyster Mushrooms ,etc
Autumn Skullcap (Galerina marginata),
Death Cap (Amanita phalloides),etc.
Button (White) Mushrooms Autumn Skullcap (Galerina marginata)

4. Nutrition Profile Of Mushroom in
100g
Mushroom white
Calories-22
Total Fat-0.3
Cholesterol-0mg
Sodium-5mg
Potassium-318mg
Dietary Fiber-1g
Sugar-2g
Protein-3.1g
Vitamins/Minerals:-Mushroom are rich
in B vitamins such as
riboflavin(B2),foliate(B9),Niacin(B3)

6. Button mushroom Oyster Mushroom Shitake Mushroom
Paddy straw Mushroom Milky Mushroom

8. • Cultivated in temperature of
around 25-35°C and relative
humidity of 75-80%.
• High content of protein and
vitamins and minerals.
• Good attributes like flavor,
aroma, delicacy.

9. • Known as Dhingri.
• Cultivation
temperature is 22-
28°C.
• Grown in Northern
Plains from October
to March

10. Material used in shed making:-
• Bamboos(12feet,9feet, 6feet,5feet).
• Nylon roop/thread.
• Paddy straw for covering of roofs and
sides.
• Polyethylene sheet for covering

11. • First of all sanitation is done so that shed is made on a clean place.
• Orientation of shed is towards east to west direction.
• The length of shed is 60 feet and breath is 30 feet.
• Bamboos are placed 1.5-2feet in ground for proper grip with ground.
• In between shed make four rows in each row there are four beds of
equal size.
• Bed size:- 50 feet length and 4 feet breath.
• Five walking spaces of about 2-2.5 feet each.

12. It has five main steps.
1. Mushroom Spawn
2. Preparing Of Compost
3. Spawning Of Mulch
4. Casing
5. Cropping And Harvest Administration

13. Mushroom developing procedure starts with
structure Spawn preparation. Spawn is planting
material for mushroom development i.e. it is the seed
of mushroom. For the arrangement of mushroom
cultivation required more prominent specialized
aptitude ,speculation and enormous foundation.
Mushroom cultivator import spwan from the famous
source
Good Qualities mushroom spawn has following qualities
1. The Spawn ought to be quick developing in the compost.
2. Provide early pruning following casing.
3. High yielding.
4. It must make the more noteworthy evaluation of mushroom

14.  Materials required for making Compost by long method are-
 Urea 2.5q
 Wheat straw chopped 100q
 Single super phosphate 1q
 Muriate of potash 1q
 Ammonium sulphate 1.5q
 Wheat bran(choker) 4q
 Gypsum 11q
 Molasses 50q
 Poultry Manure 20q
 Maintain 70% moisture content in compost for well decomposition of
compost
q- Quintals

15.  0 day:-wet wheat straw chopped + Urea + Single super phosphate + Muriate of potash Ammonium sulphate +Poultry Manure Wheat
bran (maintain 70%moisture)
 1-6th day:- 1st turning(after 6days)
 7-10th day :- 2nd turning (after 4days)+Add molasses in
compost as per recommendations
 11-13th day :- 3rd turning (after 3days)+Add Gypsum in
compost as per recommendations
 14-16th day :- 4th turning(after 3days)+Add water if needed
 17-19th day :- 5th turning(after 2days)
 20-,22th day :- 6th turning (after 2 days)
Points That Are Noted During Preparation And Turning Of Compost:-
• Maintain 68-70% moisture content during the whole process of composting.
• Check pH of compost it should be between 7.2-7.8.
• Height of compost pile is around 5-5.5ft.
• In every turning top and sides portion of compost comes in centre and bottom part comes on top and side.
• Regular monitoring is done

16. Features Of Good Compost

17. • Firstly check moisture content of compost add water if
needed.
• Check temperature of compost.
• Turned the compost for equal aeration and to decrease
temperature of compost.
• Polyethylene sheet is spread on beds
• Remove any other entities from compost.
• Transfer compost from outside to beds in shed.
• Spread compost on bed.

19. CASING :- Casing is a top- dressing applied to the
spawn – run compost on which the mushroom
eventually grow. Clay loam field soil , a mixture of
coco peat and ash can be used for Casing.
 FUNCTIONS OF CASING
•Casing act as a water reservoir and a place
• where rhizomorphs form.
• It helps to eliminate the insects and pathogens.
• It also helps to hold moisture for the development
of mushroom .

20.  Mushroom Pinhead commencement begins following 10-
12 days and mushroom crop collected in 50-60 days.
 Harvest Mushrooms by light turning without irritating
the casing soil and when the collecting is done ,fill the
holes on beds with new sterilized casing material and
shower water.
 The yield ought to be reaped before the gills
accessible on the grounds as it may lessen its quality
and market worth.
 Cutting Of Base- Cutting is carried with the sharp
and clean knife. Hands must be sanitized before
the procedure is carried out.

21.  WASHING AND GRADING
It is observed that the mushrooms are inclined to
browning because of the enzymatic oxidation of the
phenols. Browning apparently reduces the business
estimation of mushroomsThe treatment is finished with
the assistance of an answer of potassium metabisulphite
(0.05%) in water. Mushrooms are plunged in the
arrangement and afterward are conceal dried on white
net sheets to free the dampness after which they are
exposed to bundling.

22.  PACKING:-
After various post-reap forms, the mushrooms are then
stuffed in slim straight forward polyethene. The
instruments utilized in bundling are gauging machine and
sealer (electric and manual). The mushrooms are weighed
around 200g and afterward they are fixed with the
assistance of sealer both electric and manual. Around 2
groups of 2-3 people can pack in excess of 100 packets in
about 60 min.
 MARKETING:-
Mushroom is a highly valuable
marketable product. Demand of
mushroom is very high in local markets .
since mushrooms are highly sensitive
there should be reaches to the market
as soon as possible. Proper harvesting
and post harvesting operations are done
accuratily. Main objective of marketing
of mushroom is to provide a fresh and
good quality mushroom to consumer. In
india main constrain in mushroom
cultivation is lack of regulated market
and lack of proper quality parameters of
mushroom. Due to high demand in local
markets of mushroom there is no any
big tranportation cost on supply of
mushroom.