The document discusses mushroom cultivation, highlighting the nutritional value and history of mushrooms, as well as the process of spawn preparation for mushroom production. It outlines the steps to create mother and commercial spawn and addresses common diseases and pests affecting mushrooms. Additionally, it includes various recipes for cooking mushrooms and provides insight into nematodes that parasitize plants, their characteristics, symptoms of infection, and control methods.

1. MUSHROOM CULTIVATION
Presented By:- SHAHID EQUABAL
B.Sc(Hons)Agriculture
Semester/Year : 2nd
2/20/20191

2. MUSHROOM
 Importance:-
 Mushrooms are being used as food since time
immemorial. These have been considered as the
delicacy. From the nutrition point of view mushrooms
are placed between meat and vegetables.
 These are rich in protein, carbohydrate and vitamins.
Mushrooms are low in caloric value and hence are
recommended for heart and diabetic patients.
 They are rich in proteins as compared to cereals, fruits
and vegetables. In addition to proteins (3.7 %), they
also contain carbohydrate (2.4 %), fat (0.4%), minerals
(0.6 %) and water (91%) on fresh weight basis.
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3. Unit-1 MUSHROOM
 History:-
 The word mushroom is derived from the French
word for fungi and moulds.
 In Europe, the first cultivated fungi, the mushroom,
was introduced in the 17th century.
 Mushrooms were introduced into the Netherlands
for the first time at the beginning of the 19th
century, but it was not be until after the 1900s that
they were cultivated on a large-scale in the marl
mines in Limburg.
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4. MORHOLOGY OF EDIBLE
MUSHROOM
 Edible mushrooms are the fleshy and edible fruit
bodies of several species of macro fungi.
 They can appear either below ground
(hypogenous) or above ground (epigeous) where
they may be picked by hand.
 Edible mushrooms are consumed for
their nutritional value.
 Mushrooms consumed by those practicing folk
medicine are known as medicinal mushrooms.
 Edible mushrooms include many fungal species
that are either harvested wild or cultivated.
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5. SPAWN AND ITS
PREPARATION
 Spawn is the vegetative mycelium from a selected
mushroom grown on a convenient medium like wheat,
pearl millet, sorghum, etc for raising mushroom crop.
 It essentially involves preparation of pure culture of
mushroom from tissues/ spores that is generally
maintained on any agar medium, followed by culturing
on sterilized grains and further multiplied on grains.
 The spawn thus comprises of mycelium of the
mushroom and a supporting medium which provides
nutrition to the fungus during its growth.
 The first pure culture spawn was produced in France in
1894 on horse manure compost.
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6. SPAWN AND ITS
PREPARATION
 The spawn production technology is
divided into following steps-
 Pure culture preparation.
 Substrate preparation.
 Mother spawn preparation.
 Commercial spawn preparation.
 Liquid spawn.
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7. SPAWN AND ITS
PREPARATION
 Preparation of Mother Spawn-
 Step-1 Healthy and cleaned cereal grains.
 Step-2 Boil Grains in water (15-20 min.)
 Step-3 Remove excess water on sieve.
 Step-4 Dry grains in shade (4 hrs.).
 Step-5 Mix CaCO3 (0.5%) and CaSO4 (2%).
 Step-6 Fill 300g grains in glucose/milk bottle.
 Step-7 Plug cotton and autoclave at 22 p.s.i. for 1.5 to 2 hrs.
 Step-8 Inoculate growing mycelium of desired strain using laminar
flow.
 Step-9 Incubate in BOD at 23+20 C for 20-25 days.
 Step-10 Master spawn is ready
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8. SPAWN AND ITS
PREPARATION
 Preparation of Commercial Spawn-
 Step-1 Use polypropylene bags instead of bottle.
 Step-2 Up to autoclaving (Step 1 to 7) is same as of
mother spawn.
 Step-8 Inoculate 15-20 grains from mother spawn
to polypropylene bags containing grains.
 Step-9 Shake bags after 7-8 days.
 Step-10 Incubate at 23+20 C in incubation room.
 Step-11 Commercial spawn is ready in 20-22 days.
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9. MUSHROOM DISEASES AND
PESTS
 Dactylium diseases Dactylium cladobotryum
 Symptoms-infected mushrooms will develop a soft, watery rot.
 Cause- Fungus
 Green mold Trichoderma spp.
Penicillium cyclopium
Aspergillus spp.
 Symptoms- developing mushrooms in or near the mycelium are brown
and may be cracked or distorted
 Cause- Fungi.
 Verticillium spot Verticillium fungicola.
 Symptoms- Small spotting on mushrooms; mushrooms deformed; surface
of mushroom gray. 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
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10. MUSHROOM RECIPES
 Mushrooms are more common in menu of parties
and restaurants then in Indian household kitchens.
 Mushrooms can be used in different forms in
cooking. Whole of mushroom is used and there is
no need to peel the mushroom - hence there is no
wastage like other vegetables.
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11. MUSHROOM RECIPES
 Mushroom Recieps-
1. Mushroom tomato soup
2. Mushroom onion soup
3. Mushroom cabbage salad
4. Mushroom tomato sauce
5. Mushroom kofta
6. Kadai mushroom
7. Mushroom pakoda
8. Mushroom curry
9. Mushrooms dam biryani
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12. Unit-2 Plant Parasitic
Nematodes
 Nematology is the scientific discipline
conventionally concerned with the study of phyto-
nematodes which parasitize plants and are of
economic importance to agriculture, horticulture
and forestry.
 Nematodes may be defined as bilaterally
symmetrical, triploblastic, pseudocoelomic
unsegmented invertebrates with four hypodermal
chords.
 Nematodes belong to phylum Nematoda.2/20/2019
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13. General Characters of Plant
Parasitic Nematodes
 Plant parasitic nematodes in general are elongated,
cylindrical, bilaterally symmetrical.
 The body is covered by a transparent, tough, resistant
cuticle that is secreted by a layer of hypodermal
(epidermal) cells lying just beneath it.
 Nematodes possess a false body cavity or
pseudocoelom i.e. a cavity lacking mesodermal lining
internally or a cavity present between mesoderm and
endoderm.
 Oral aperture (mouth) is terminal and is surrounded by
lips which contain sensory cephalic papillae.
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14. CLASSIFICATION OF
NEMATODES.
 Nematoda is divided into two classes:
a) Adenophorea or Aphasmida, and
b) Secernentea or phasmidea.
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15. CLASSIFICATION OF
NEMATODES.
 Adenophorea or Aphasmida-
 Most species possess caudal adhesive glands and epidermal glands.
 Phasmids (caudal papillae bearing pores connecting with glandular pouch
called phasmids which are thought to be chemosensory in function) are
absent.
 Amphids are post labial and variously shaped such as pouch-like or tube-
like, rarely pore-like.
 Coelomocytes well developed.
 Excretory organs are only renette cells but without collecting tubules.
 Males usually without caudal alae.
 Usually two testes in males.
 Mostly marine, and include both free- living and parasitic species. The
free- living species include both terrestrial, freshwater, and major marine
forms.
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16. CLASSIFICATION OF
NEMATODES.
 Secernentea or Phasmida-
 Caudal phasmids present.
 Labial amphids pore-like.
 Excretory system canal-like and comparatively
more complex.
 Epidermal and caudal adhesive glands absent.
 Males with a single testis.
 Mostly parasitic.
 Free-living species are largely terrestrial.
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17. Symptoms of nematode
Infection
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 Nematodes infect the roots as well as the parts of the plant which
are above the ground.
 Root Knots or Root Galls:
 These are enlargements of the roots caused by the feeding of the
nematodes which may not necessarily be enclosed within them.
The swelling may vary in size from 1 mm to more than 2 cm.
 Whole plants respond to infection by reducing their photosynthetic
rate, ‘growth and yield.
 Root Lesions:
 They vary in size, from being as minute as to be almost invisible to
the naked eye to lesions girdling the whole root.
 Necrotic lesions are probably caused by toxic salivary secretions
injected during the feeding of nematodes, for example –
Radopholus.

18. Symptoms of nematode
Infection
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 Excessive Root Branching:
 This is caused by the formation of numerous short laterals in the
vicinity of nematode injury.
 Root Rots:
 Root rots occur when nematode infections are accompanied by
plant pathogenic or saprophytic bacteria and fungi.
 Injured Root Tips:
 Nematode root infections are usually accompanied by non-
characteristic symptoms in the above-ground parts of plants,
appearing primarily as reduced growth, symptoms of nutrient
deficiencies, such as yellowing of foliage, excessive wilting in hot or
dry weather, reduced yields and poor quality of products.

19. Methods of Nematode
Control
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 Plant parasitic nematodes can be controlled by several
methods.
 The nematode control aims to improve growth, quality
and yield by keeping the nematode population.
 The nematode control methods are:-
i. Regulatory (Legal) control.
ii. Cultural control.
iii. Physical control.
iv. Biological control.
v. Chemical control.

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