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Chapter: 1

Introduction

Mushrooms are fleshy fungi. In general term it is applied to the fruiting bodies of fleshly

fungi which belong to Hymenomycetes of Basidiomycotina, characterized by the presence of

spore bearing layer known as Hymenium. They lack the usual green matter(chlorophyll)

present in other plants. They grow on dead and decaying organic materials. They can be

seen growing on tree stump, soil etc. where plenty of decaying organic material is available.

They absorb their nutrition with the help of very fine thread like structures (mycelium),

which penetrate into the substratum (rotting wood or soil etc.). Mycelium is generally not

visible above the ground. After the mycelium has grown profusely and absorbed sufficient

food materials, it forms the reproductive structure which generally comes out of the ground

or from rotting wood etc. and forms a fruiting body, which we commonly refer to as

'Mushroom'. The non-edible or poisonous mushrooms are some time called 'Toad stool'.

Mushroom produces millions of minute seeds, which are called spores. These spores look

like powder. The spores germinate under favorable condition on suitable substrate (wood,

soil, compost etc.) and give rise to new mushroom mycelium that again produces

mushroom in growing season. In some kind of mushrooms, fruiting bodies are formed

underground e.g. Tuber spp. Mushrooms vary in size, shapes fresh and dried. It is mainly

used in Chinese cuisines. Twenty edible species are cultivated in world out of which 4-5

species are produced in sizeable quantity and colour. They grow in a variety of climaticcondition and on various types of soil and other substrate. In rainy season they are

commonly seen.

Mushrooms have been used as food, medicines and intoxicants since ancient times. They

are considered as delicacy. Some mushrooms are deadly poisonous e.g. Amanita muscaria,

A. phalloides. It needs a lot of experience and knowledge to differentiate between

poisonous and non-poisonous wild mushroom. There are many 'look alike' and can easily be

mistaken for edible ones. Cultivated mushrooms are safe for consumption. Some

mushrooms can be easily grown in home for food, fun and profit. The Polyporus sp. found

on dead twigs of trees are used as decorative items in homes.

There are more than 2000 species of edible mushroom found throughout the world and 283

species are reported from India. Most of the edible species are collected from forests and

sold fresh or dried. About 50-60 tonnes of dry Morchella mushroom commonly known as

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'Guchhi' is exported every year from India. Dry 'Morchella' sells around Rs.3000 per kg.

Attempts to cultivate this mushroom have failed. It grows in forests of UP hills, Himachal

and Jammu & Kashmir. In Uttarakhand ''Button mushroom (Agaricus sp.) is collected and

sold fresh @ Rs. 120/- per kg in every season.

Morphology of mushroom:

It is divided into following parts:

1. The Cape or Pileus: It is the expanded portion of the carpophores which may bethick,fleshy,membranous,corky and varies greatly in shape,size and colour. The surface

of the pileus may be smooth,hairy or rough.

2. The Gills or Lamellae: They are situated on the underside of the pileus starting from theapex of the stalk and radiate out towards the margin.These gills bear spores on their

surface and exhibit a change in colour corresponding to that of the spores.

3. The Veil: In young fruiting bodies the gills remain covered by a tissue that extends fromthe margin of the cap to the stipe.This tissue is called Veil.

4. The Stipe or Stalk: The Stalk supporting the pileus is known as Stipe. Its presence andabsence and mode of its attachment to the cap is very important character for

identification of genera.

5. The Volva: Initially the entire fruit body prior to differentiation is covered by a universalveil. As the carpophores extends,this veil breaks and remains as a cup volva

surrounding the base of the stipe.

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Fig No;19 MORPHOLOGY OF MUSHROOM

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Nutritional value of mushroom:

The mushrooms are delicious, protein rich fleshy fungi. They contain important vitamins and

minerals. Their low content of carbohydrate and fat other food items is a better source of

protein. The digestibility of mushroom is 72-83%.As in common with most vegetables

mushroom contain high amount of water.

Mushrooms dietary benefits:

1.Mushroom are suitable diet for the obese persons as these are low in calories(32

kcal/100g fresh mushroom) and low in fat(max.0.3%).

2.Mushroom can be called Heart food because it contain ergosterol which converts Vit D in

the human body.

3.Its high fibre content i.e.>1% makes it suitable for those having constipation.

4.Mushrooms are also beneficial in acidity problems due to the presence of more than 1%

alkaline ash.

Mushroom Therapeutic uses:

1. Blood cholesterol retardant: Mushroom possess specific substances that reduce the

blood cholesterol level. The species like Agaricus bisporus can bring down the blood

cholesterol level by 34% while Lentinula edodes can cause the decrease by 35%.

2. Hypoglycemic effect:The extremely less percentage of carbohydrate and fat

content in oyster mushroom makes it useful.

3.Anti-cancer activities:Pluerotus spp, Agaricus spp. and Lentinula edodes can suppresstumour growth by 40% chitin, hemicelluloses and glycogen.

4.Antiviral effect:The influenza and polio viruses can be regressed by a crude extract of

shiitake mushroom. Some spp. are also known to be effective against the HIV of AIDS.

So over time, mushroom have proved itself as a perfect for the young, old and also the

expected mother.

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A compilation of food value of common cultivated mushroom is given here.

Table 4. Proximate composition (%) of common cultivated mushrooms on fresh weight basis

Mushroom type Moisture Ash Protein Fat Crude fiber

Agaricus bisporus 89.5 1.26 3.94 0.19 0.19

Pleurotus sp. 90.9 0.97 2.78 0.65 0.65

Volvariella diplasia 90.4 1.10 3.90 0.25 0.25

Volvariella volvacea 88.4 1.46 4.9 9 0.74 0.70

Economical value ofAgaricus bisporus in India

Running cost In rupeesStraw 15q @Rs50/quintal 750Wheat bran 12o kg @ Rs 1/kg 120

Fertilizers (urea 18kg,CAN 20kg etc.) 80

Gypsum 100kg @ Re1/kg 100

Chemical and pesticides (formalin etc.) 50

Spawn 50 bottles @ Rs5/bottle 250

Miscellaneous (labour,electricity,etc) 250

Total 160

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Preparation of spawn:

Experiment No.-1

Objective: Preparation of PDA(Potato Dextrose Agar)

Requirements:

1. Potato = 250 gm2. Glucose/Dextrose = 20 gm3. Agar-agar = 15 gm4. Distilled water(DW)= 1 lt5. Conical flask6. Test-tube7. Beaker8. Cotton Plug9. Muslin clothProcedure:

First 250gm of potato was taken and cut into small pieces. Then it was boiled in half litre of Distilled water and boiled till it was soft. Then it was shifted with the help of muslin cloth and kept in a beaker, throwing away

the residue.

Next, half litre was boiled again and 15gm Agar-agar was mixed and properly stirred. Then both the solutions were mixed and the volume was 1 litre. Then dextrose (20gm) was pour and mixed properly. The PDA solution was then poured in test tubes in little amounts about 1/3 the

length of the test tube and tightly sealed with cotton plug.

The test tubes were then sterilized in an autoclave at 20 m121C for about 20min.

Experiment No.- 2

Objective: Preparation of Culture Media.

Requirements:

1. Potato Dextrose Solution(PDA)

2. Oyster species

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3. Laminar Air flow4. Needle5. Burner6. Disinfectant-Formaldehyde

Procedure:

The PDA solution was poured in test tubes in little amounts about 1/3 thelength of the test tube and then tightly sealed with cotton plug.

Then the test tube was sterilized in an autoclave for 20 min. After sterilization, the test tubes were allowed to cool by tilting at an angle

of 30 C on a plane surface.

In a clean and sterilized laminar air flow the test tubes was thenintroduced with small amount of strains of oyster strains in front of aburner so as to avoid contamination.

The test tubes was then kept in cold storage and incubated at a constant temperature

Experiment No.- 3

Objective: Preparation of Grain Spawn.

Requirements:

1. Wheat Bran2. Calcium carbonate 6%3. Gypsum 2%4. Milk Bottles5. Polythene bags6. Container7. Measuring scale8. Sieve9. Laminar Air Flow10.Needle11.Disinfectant-Formaldehyde

Procedure:

Rice Bran was taken and washed so as to remove the impurities and husk. Then it was boiled in water till the grains cover partially break.

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After boiling the bran was sieved and it was allowed to cool down. Then it was mixed with 2% Gypsum so as to avoid stickiness in the grains. Then again it was mixed with 6%Calcium carbonate so as to maintain a neutral pH. The rice bran was then filled in half litre milk bottles about 3/5 their height. Then it was also filled up in polythene bags and weighed up to 250gm. The grains were then sterilized in an autoclave at 121C for one and half hour.

EXPERIMENT NO: 4

OBJECTIVE: Cultivation ofAgaricus bisporus

To start the cultivation of Button mushroom four stages are needed

1) Composting 2) Spawning 3) Casing 4) Harvesting

COMPOSTING

INGREDIENTS QUANTITY

1. Wheat Straw 300(kg)

2. Calcium Ammonium Nitrate(CAN) 9(kg)

3. Urea 3(kg)

4. Murate of Potash 3(kg)

5. Wheat Bran 30(kg)

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a)INGREDIENTS NEEDED FOR COMPOST PREPARATION

There are nine ingredients which are required for compost preparation.

B) PREPARATRION OF COMPOST

It takes 28 days to prepare compost manually. First moist the wheat straw at least for 72

hours. Then prepare heap of straw size 2.5m x 1.5m on pucca platform, by mixing it with

half of the amount of each ingredients except gypsum. A total of eight turning is required.

The day we start turning is so called zero day.

Ist turning 6th

day

IInd turning 9th

day

IIIrd turning 12th

day

IVth turning 15th

day

Vth turning 18th

day

VIth turning 22nd day

VIIth turning 25th

day

VIIIth turning 28th

day

If there is any smell of ammonia again it requires one more turning so that compost should

be free from ammonia smell. Press the compost between your fingers. If any moisture or

drop of water is observed thereafter, then the compost is ready for use.

6. Gypsum 30(kg)

7. Molasses(Shira) 5(lit)

8. Insecticide(eg.Forate/Thimate) 250(gm)

9. Super Phosphate 2.5(kg)

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SPAWNING

Mixing of spawn with the compost in cultivation tray or polythene bag is known as

spawning.

If temperature require during spawning is 22-25 degree and during compost preparation

same temperature is required. Before spawning, cultivation room should be sterilized with

2% formalin. The room should be kept close almost all the time. It has to be opened only at

the time of spawning. Spawn the bed and keep it in cultivation room, six inches apart. To

facilitate the observation spreading of the mycelium in the beds takes place generally within

12-15 days. During this period whole tray or bags are covered with mycelium of the fungus

.

CASING

It is a garden soil sterilized with formalin or hot air treatment. One inch of spawn bag must

be covered with casing soil when it is fully covered with mycelium of fungus. Casing is very

important because it provides pressure unto the mycelium of the fungus and it facilitates

the coming out of the pin head. There should not be more than 25 degree temperature of

the casing for at least one week.After one week of casing temperature of the cultivation

room should be kept 16-18degree Celsius.

Harvesting

During the whole period of harvesting and cultivation the temperature should not be above

18 degree Celsius. When the cap of button is about to open then it should be harvested. In

two or three days of emergence button should be harvested. In each and every harvest

casing soil should also be placed at the side of the button outlet.

During casing 500gm per quintal of soil must be there.

Picking:

Mushrooms are picked just before the cap expands and the gills are exposed.

Yield:

The yields are highly variable and depend on the quality of the compost as on the proper

crop management. In the West, where technology is hilly advanced average yield of 20

kg/m2

are usual. In India the yields vary from 6-8 kg/m2

Grading and Packing:

Mushrooms are very delicate and start perishing soon after picking. They have to behandled with care.

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Some Precautions:

Important precautions are as follows:

Maintain cleanliness in and around the farm. Any left over or refuses must be buriedin soil.

Prepare substrate only on a cemented platform cleared with 2% formalin solution. Use of pasteurized compost and casing should preferred. Use healthy spawn free from contaminants. Reject spawn showing even a little

infection.

Clean area, trays, old bags before spawning. Growing rooms should be cooked-out with live-steam for 12hr at temperature above

70C,before/after a crop. Alternatively, spray thoroughly 2% formalin solution on

floor, wall, racks,etc. and keep the room closed for 24hr before use.

Use a foot dip(with germicidal) before entering the growing area/room.

Personal hygiene of workers and use of clean and disinfected tools/implementsduring spawning/casing and harvesting.

Reject any infected bag/mushroom treat them with formalin before they are buriedin the soil.

Growing rooms should be provided with insect-proof nets in doors and windows orany other inlets.

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CONCLUSION

Mushroom is an edible fungi which belongs to family Basidiomycotina. Its cultivation is

becoming very popular in almost every part of the world because of its high nutritive value,

medicinal properties etc. Therefore it is consumed in various ways. Therefore we should

encourage the growing of mushroom in every aspect.