Mushrooms are fast growing basidiomycetous fungi which produce fleshy fruit bodies. These fungi live as saprophytes in dead organic matter in the form of the mat of interwined hyphae.

2. MUSHROOM
Mushrooms are fast growing
basidiomycetous fungi which
produce fleshy fruit bodies.
These fungi live as saprophytes in
dead organic matter in the form of
the mat of interwined hyphae.

3. BASIC STRUCTURE OF MUSHROOM

4. BASIC STRUCTURE OF MUSHROOM
Mature basidiocarp consists of a fleshy stalk called
stipe and a large circular umbrella- like expansion
called cap or pileus.
Before maturity, the edge of the cap or remains
attached with stipe by a membrane called veilum or
partial veil.
The veilum gets ruptured during expansion of the
cap.
It leaves a rugged fringe of tissue called annulus at
the top of the stipe.

5. ADVANTAGES OF MUSHROOM
Mushrooms have the following advantages over conventional protein
sources and single cell proteins:-
Mushrooms can be cultivated in agro wastes, black soils, paper wastes
and so on.
They can be cultivated in a small space without sophisticated
instruments, fomenters and complicated chemicals.
Simple guidance is enough for mushroom culture. Formers can grow
mushrooms in their own land without much skill.
Mushroom cultivation converts agro wastes into a good quality manure
to enrich the fertility of the soil.

6. EDIBLE MUSHROOMS
There are about 100 species of edible mushrooms all over the
world. However, a few following species are being cultivated
in large scales:
Agaricus bisporous(Button mushroom)
Lentinus edodes
Volvariella volvacea (Paddy straw mushroom)
Pleurotus sajor-caju
Pleurotus ostreatus (Oyster mushroom)
Auricularia polytricha, etc.,

7. POISONOUS MUSHROOM
Several mushrooms contain toxins called mushroom toxins in their fruit bodies.
Mushroom toxins are poisonous to man. The mushrooms which are not accepted by
human body, are called as poisonous mushroom.
Some poisonous mushrooms are :-
 Amanita verna
 Galerine autumnalis
 Galerine venerata
 Galerine esculenta

8. STEPS INVOLVED IN MUSHROOM CULTIVATION
spawn making
pre-treatment of substrate
spawning
maintenance of mushroom beds
harvesting

9. WHAT IS SPAWN ?
The fungal mycelia of a mushroom grown on
suitable grains are called spawn. It is used as
inoculum to grow the mushroom.
The grains such as sorghum, wheat, rice and
rye are used for spawn making.

10. STEPS INVOLVED IN SPAWN MAKING
The grains are washed well and soaked in water
over-night.
The grains are cooked in water until they swell but
firm.
The cooked grains are spread on a cheese cloth in
a sterile room for decanting the excess of water.
The grains are mixed with 2% calcium carbonate
powder.
About 200 gms of grains is filled in glass bottles
and the mouth of the bottles are plugged with
cotton.

11. STEPS INVOLVED IN SPAWN MAKING
(CONTINUE…)
The bottles are autoclaved at 121oC for 30 minutes
and then cooled down .
Pure mycelial growth of the mushroom is
aseptically inoculated into the bottles.
Bottles are incubated at 25oC for 10-12 days.
During incubation, the mycelium grows and infests
numerous grains to form a dense growth of
mycelia.
The mycelial growth on the grains are called as
spawn. It is used for cultivation of mushroom

12. THE SUBSTRATES USED FOR MUSHROOM CULTIVATION
A wide variety of waste materials rich in cellulose
and lignin are used for growing mushroom
paddy straw
paper wastes
sugarcane bagasse
cotton waste
hulled maize cobs, etc.
(Among them paddy straw gives the
maximum yield.)

13. PRE-TREATMENT OF THE SUBSTRATE
The substrate, say for example paddy straw, is cut
into small pieces of 3-5 cm long and soaked in
water overnight.
The straw is then cooked in a drum containing
boiling water for 30-45 minutes.
After cooking, excess water is drained off by
spreading the straw over a gunny cloth.
The water content of the straw is checked by
squeezing the in between hands.(At the right we
shouldn’t get a drop of water from the straw).
This straw is used for cultivation.

14. MAKING READY THE POLYTHENE BAGS
Take polythene bag of 60*30 cms size.
Tie the bottom of the bag with jute
thread. This provides flat circular
bottom for the bed when prepared.

15. SPAWNING THE BED

16. SPAWNING THE BED
One bottle of the spawn (about 200 gm) is divided
into four equal parts.
The paddy straw is added into the polythene bag to
a height of 5 cm.
One part of the spawn is spread over the paddy
straw.
A second layer of paddy straw is placed over the
first layer for about 10 cm height. The second part
of spawn is spread over it.
A second layer of paddy straw is placed over the
first layer for about 10 cm height. The second part
of spawn is spread over it.

17. (CONTINUE….)
A third layer of paddy straw is placed over the
second layer. The third part of the spawn is spread
over it.
A fourth layer of paddy straw is placed over the
third layer. The fourth part of the spawn is spread
over it.
Paddy straw is spread over the fourth layer over the
height of 5 cm. The mouth of the bag is tied with a
thread.
Many small holes are made along the surface of the
bag to facilitate good aeration.

18. MUSHROOM BEDS IN RACKS

19. MAINTENANCE OF MUSHROOM BEDS
The spawned substrate in a polythene bag is called
mushroom beds.
Mushroom beds are kept either on racks in a
mushroom shed or hanging under a gunny screen.
Sprinkling of water in the floor helps to keep a
suitable moisture condition (80-85 %) inside the
mushroom shed.
Usually, fungal mycelium grows and forms a
compact bed inside the polythene bag within 12-
15 days after spawning.
The polythene bag is removed after 15 days.

20. CROPPING

21. CROPPING
Transfer the opened beds to cropping room.
For about 2 days there is no need to spray water on
beds.
Afterwards, spray water on the beds every day in
the morning and evening using a sprayer.
Observe the appearance of mushroom buds (pin
heads) on the third or fourth day of opening the
beds.
Full grown mushroom develops within three to four
days of appearance of pin heads.

22. HARVESTING
The first harvest is done in 20-22 days after
spawning.
The mushrooms are simply picked by hand at early
in the morning before spraying water on the beds.
After completing the first harvest, scarp and
remove about 1-2 cm deep layer of straw from the
entire surface of the bed.
Continue water spraying
The subsequent harvests are done at a weakly
intervals.
In this way 4 or 5 harvests can be done from a
mushroom bed.

23. HARVESTING MUSHROOM

24. PACKING AND STORAGE
After harvesting remove straw bits and root
portions.
Harvested mushroom should not be washed in
water.
Pack the cleaned mushroom in perforated
polythene bags. Small packing of 200 to 250 g
fresh mushroom will be ideal.
Normally mushrooms should be used on the same
day of harvest.

25. STORAGE OF MUSHROOM
Mushrooms are very soft type of plant materials liable to perish
immediately after harvest.
This is mainly due to enzymatic action and high rate of respiration.
The following methods are adopted to preserve mushrooms for further
uses:-
 Blanching
 Steeping
 Sun drying
 Canning
 Pickling
 Freeze drying

26. NUTRITIVE VALUE OF MUSHROOM
Mushrooms are superior to many vegetables and beans in nutritive
value.
Mushroom protein has all essential aminoacids in large proportions.The
digestibility of mushroom protein is also very high (70 %).
Mushrooms contain about 4.2%-4.4% carbohydrates.

27. NUTRITIVE VALUE OF MUSHROOM
The fat content is less than 0.3%.The fat is rich in ergosterol which is
involved in the biosynthesis of vitamin D in human body.
It also contains high proportion of thiamin,riboflavin,niacin and ascorpic
acid. They are also rich in minerals such as Ca,P,Fe,Na and K.
Daily intake of 100g dried mushroom meets the need of proteins,
vitamins and minerals for an adult human.

28. MEDITIONAL VALUE OF MUSHROOMS
Fresh mushrooms contain least amount of fat so they can be given to
patients suffering from hypolipideamia (High blood lipids) and
hypercholesterolmia (High blood cholesterol).
They have less carbohydrates so they are believed to be suitable for
diabetic patients.
The mushrooms Lentinus edodes has antitumour property as well as
antiviral property.

29. REFERENCES
Mushroom cultivation - D.P. Tripathi
Soil fungi & Soil fertility - S.D. Garrett
Fundamentals of the fungi-Elizabeth more - Landecker
Mushrooms and other fungi an illustrated guide-Augusto Rinaldi