An Article On

MUSHROOM CULTIVATION

By: Debapratim Bose

M.Sc. Agronomy

SGRR University

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1.1 INTRODUCTION

In our planet the life has different forms. There are multiple things that has life form
and it is getting evolved during the course of time. We the human beings are evolved
from a little hydrothermal microbe which formed nearly around 3.42 billion years ago.
Sooner or later the temperature of the planet decreased and at the course of evolution
the higher-level organisms started and formed.

In the modern era of world, we can see different life forms other than the Human
Beings and still we all are evolving with time. Today there are more than 10 million of
species in the Earth. Nearly 2500 years ago Greek Philosopher Aristotle has classified
the Life forms by watching their simple morphological characters. But by the 15th and
16th centuries, it became obvious that there were many problems with this system of
classification. In 1735 a Swedish Botanist named Carolus Linnaeus or Carl Linnaeus has
given 2 Kingdom based classification i.e., Plantae and Animalia but this system is also
not proper as it does not distinguish between Prokaryotes and Eukaryotes. In the year
1969 R.H. Whittaker proposed 5 Kingdom based classification. The Kingdoms named by
him were – Monera, Protista, Fungai, Plantae, Animalia. For the First time Fungai was
different from the Plantae otherwise in earlier it was considered within the Kingdom
Plantae.

Fungi are eukaryotic organisms that uptake food from the outside and absorb nutrients
directly through its cell walls. Most fungi reproduce by spores and have bodies (thallus)
made up of microscopic tubular cells called hyphae. Fungi are heterotrophs and like
animals, derive carbon and energy from other organisms. Growth is their means of
mobility, except for spores (a few of which are flagellated), which may travel through
the air or water. Fungi are the principal decomposers in ecological systems.

Mushrooms belongs to the Kingdom Fungai. Generally, the term Mushroom refers to a
fungus, but it usually refers to the fruiting bodies of certain fungi that produce and
release spores. Like all fungi, they lack chlorophyll and therefore cannot produce their
own food. They grow saprophytically or sometimes symbiotically on other living and

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dead plants respectively to obtain organic matter for food. In general, mushrooms have
an umbrella-like or cap-like structure with a stem. However, there are many structural
variations of fruiting bodies with different shapes, sizes and with or without stipe. Some
varieties even produce underground fruiting bodies. There are a large number of species
that grow wild in the wild, while many are edible; some are mild to deadly poisonous.
In ancient times, mushrooms were considered as a special food and considered as
functional foods due to their medicinal and nutritional properties.

Mushroom is a short duration crop that takes only 20-30days to get the first harvest and
entire cropping cycle is completed within 45-60days. The biological efficiency of
mushroom is very high as for every kg of paddy straw used 500-1000gm of fresh
mushroom is harvested. Mushroom growing is eco-friendly as it involves recycling of
plant waste to produce protein rich food and its spent mushroom substrate can be used
to produce organic manure. Mushrooms are popular for their delicacy and flavoured
food value. It is well established fact they are excellent sources of vitamins and minerals.
Fresh mushrooms constitute 80-90% moisture 3% protein 0.3-0.4% fat and 1% minerals.
With the low fat and carbohydrate content they constitute an ideal dish for diabetic
patients, heart diseases, hypertension and obesity.

1.2 STRUCTURE OF MUSHROOM

Mushroom is a Fungus which is of different shapes. But the Edibles ones which are
commercially cultivated, they possess a General and Similar body structure. The General
body structure of mushroom consist of the following parts:

i) Cap or Pilus: It is the Umbrella like Structure of the Mushroom body. It

sometimes possesses scales on it.
ii) Gills or Lamellae: Gills are found under the cap of the mushroom. They
are responsible for spore dispersal. They are also used for species
identification.

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 iii) Ring or Annulus: It is the ring like or collar like structure of Fungai which
are found on the
stem below the
Cap.
iv) Stem or Stipe: It is
the stem of
mushroom. The
main function of a
mushroom's stipe
is to elevate the
cap or pileus a
useful distance
above the
substrate. Photo: Diagram of Mushroom [Debapratim Bose]
v) Mycelial Threads: These are the root of mushroom by which they uptake
nutrients.

1.3 TYPES OF MUSHROOMS

According to the criteria of poison contain and edibility, Mushrooms can be classified
into 2 different categories.

a) Edible Mushrooms: Edible mushrooms are the fleshy edible fruit bodies of
Fungai which can be grown above the ground i.e., Hypogenous or below the
ground i.e., Epigenous. They do not contain any poisonous component inside
their composition which allows us to consume it without having any poisonous
effects. Example: Agaricus bisporus.

b) Poisonous Mushrooms: These mushrooms contain different poisonous

elements inside their composition which actually make dangerous on consuming
and they show poisonous effects and sometime they are fatal too. Example:
Amanita muscaria.

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1.4 A BRIEF HISTORY OF MUSHROOM CULTIVATION IN INDIA

First in 1886 some specimens of Mushrooms are grown by N.W. Newton and which was
exhibited at the Annual Show of Agriculture in Horticulture Society of India. After that
in 1896 Dr. Bidhan Chandra Roy in Calcutta Medical College tested some local
mushrooms prevalent in caves or mines. And sooner and later in 1908 Sir David Pain
started a thorough research about the Edible Mushroom. In 1921 Dr. Jagadish Chandra
Bose was successful in culturing 2 Agaricus in his laboratory inside a sterilized horse ding
medium and written a research paper which was published in Indian Science Congress
Nagpur. In 1939 Department of Agriculture in Madras attempted for cultivation of
Volvariella (Paddy Straw mushroom) which was successful in 1943. In 1961 the First
serious attempt of cultivation of Agaricus bisporus was done under a scheme named
“Development of Mushroom Cultivation in Himachal Pradesh” was carried out at Solan
by the H.P. Government and later on in Collaboration with ICAR. In 1962 Bano and
Srivastava reported the Cultivation of Pleurotus on Straw-based substrate and which
paved the future of commercial cultivation of Oyster mushroom. Sooner in 1964
cultivation of Agaricus bisporus started in experimental basis in CSIR and Govt. of J&K in
Srinagar. In 1977 Mushroom Development Project was launched under U.N.D.P. by
Department of Horticulture of Himachal Pradesh and in 1982 ICAR sanctioned the
creation of National Centre for Mushroom Research (NCMRT) during its 6th Plan with
objectives of research on mushroom cultivation as well as preservation and utilization
and for training the scientists, teachers, students, extension workers and growers. All
India Coordinated Project on Mushroom (AICRPM) was initiated on 1st April 1983 with
its headquarters in NCMRT.This institute presently known as Directorate of Mushroom
and presently there are 10 co-ordinating and one co-operating centres working under
AICPRM.

1.5 IMPORTANCE OF MUSHROOM

Everything in this planet has its own importance. Mushrooms are also having different
importance as a food material. There are 6 types of varieties of Mushroom that are

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produced commercially across the India. They are having different medicinal properties
as well as they are enriched in good nutrients.

a) Button Mushroom (Agaricus bisporus): They contains Selenium which helps in

preventing weight loss and have a good effect in curing Prostrate Cancer. These
mushrooms have special carbohydrate which provide strong metabolism rate
and useful for maintaining blood sugar levels.

b) Shiitake Mushroom (Lentinula edodes): They contains high level of Lentinan

which is a natural antitumour agent helps in curing tumours. They also contain
high level of Vitamin D and helps in fighting infections.

c) Rishi Mushroom (Ganoderma lingzhi): Rishi mushrooms has different medicinal

properties like anti-cancer, anti-microbial, anti-oxidant, anti-fungal and anti-
viral. It also contains Ganodermic acid which helps in lowering bad cholesterol.

d) Oyster Mushroom (Pleurotus ostreatus): They contains significant amount of

Folic Acid, Niacin, Vitamin B1, and B2, Zinc, Iron, Potassium. Calcium,
Phosphorus, Vitamin C. It is also having anti-oxidants which help us in fighting
different diseases and defeating stress.

e) Milky Mushroom (Calocybe indica): They are a good source of Vitamin B2, E and
A, Phosphorus, Potassium and Selenium and it also contain Calcium, Vitamin C,
Zinc and Iron. It helps in lowering cholesterol, regulating diabetes and have a
anti-oxidant properties.

f) Paddy Straw Mushroom (Volvariella volvacea): It contains high amount of

nutrients such as Proteins Vitamins (Niacin, Riboflavin, Vit C, Thiamine etc). It
also has β-glucan, lectins and other elements which helps to lower the
cholesterol level and also have high number of anti-oxidants in it.

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Photo: Button Mushroom Photo: Shiitake Mushroom

Photo: Rishi Mushroom Photo: Oyster Mushroom

Photo: Milky Mushroom Photo: Paddy Straw Mushroom

[Source: Internet]

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1.6 MUSHROOM CULTIVATION- HELPING THE RURAL
ECONOMY

India is widely known as an agrarian oriented country, as the majority of its population
is working in the agricultural sector thus making agriculture the backbone of the Indian
economy. Agriculture is one of the engines of growth and poverty reduction in most
developing countries. Strengthening of rural people, directly and indirectly, contribute
to the development of nation. As per reported, India produced 17,100 metric tonnes of
mushroom in 2013-14, which increased to 4,87,000 MT by 2018. As in India, the rural
population mainly consists of landless and marginal farmers, it is necessary to have low
cost and maximum profit plans to improve both their income as well as the
socioeconomic status. One of these plans is to establish a small mushroom production
unit that uses farm by-products as inputs and occupy less agricultural land. Growing
mushrooms is the minimum input the maximum output which provide an additional
source of income. Vegetarians live in urban areas of our country have now accepted
mushrooms in their diets due to their nutritional value, so mushrooms produced in the
neighbouring rural areas have a good market for sale easily at a good price. Thus, the
mushroom is a boon to both producer and consumer giving it the status of superfood.
Growing mushrooms can also be a way to empower rural women, providing additional
income for the lives of farming families and solving problems lack of nutritional needs
of the rural population. A low-cost small-scale mushroom production unit can generate
income through the sale of spawns, in addition to the sale of fresh mushroom in a
sustainable approach by utilizing farm by-products as their raw material.

1.7 OYSTER MUSHROOM (Pleurotus ostreatus)

Oyster mushrooms or “Hiratake” or “Dhingri” or Japanese Mushroom are common

edible mushrooms. It was first cultivated in Germany during World War I as a means of
self-sufficiency and is now commercially cultivated around the world. Actually, Oyster
Mushroom is a wild mushroom, but it can also be grown on straw and other substrates.

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It has a bittersweet scent of benzaldehyde (which is also characteristic of bitter
almonds).

Oyster mushroom is are found in many temperate, tropical and sub-tropical forests
although it is not present in North America and Pacific Northwest region. It is a primary
decomposer of wood and especially in deciduous trees of the forest. This type of
mushroom is also a carnivorous type of mushroom as its mycelia has the ability to kill
and digest nematodes which is also believed as a source of Nitrogen to the mushrooms.

Oyster Mushroom is also a major contributor in forest ecosystem. As a tree dies,

P. oystreus grows on the dead mass and decomposes the dead and dying wood as they
have the capability of breaking down lignin and cellulose bearing materials. They return
the vital elements and minerals to the ecosystem which is used by other plants and
animals.

The Cultivation of Oyster Mushroom is easy and the cost of production is low in compare
to button mushroom. Oyster is generally grown in summer time as it need 20° to 30° C
and 55% - 70% humidity for 6 to 8 months. The best growth of this mushrooms is
observed during March/April to September/October in Hilly areas and in lower plain
area from September/October to March/April. They are like all the vegetable and fruits
highly perishable of their high moisture content.

Botanical Description:

The oyster mushrooms have three distinct parts- a fleshy shell or spatula shaped cap
(pileus), a short or long lateral or central stalk called stipe and long ridges and furrows
underneath the pileus called gills or lamellae. The gills stretch from the edge of the cap
down to the stalk and bear the spores.

Biological Classification

Scientific name: Pleurotus ostreatus

Common name: Oyster mushroom

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Kingdom: Fungi

Phylum: Basidiomycota

Class: Agaricomycetes

Order: Agaricales

Family: Pleuroteceae

Genus: Pleurotus

Varieties:

There are several Oyster mushroom varieties are cultivated across the India. Over 5 to
6 varieties which can be cultivated during summer.

i. Pleurotus ostreatus
ii. Pleurotus sajor cajo
iii. Pleurotus cornucopiae
iv. Pleurotus citrinipelatus
v. Pleurotus florida

1.8 CULTIVATION OF OYSTER MUSHROOM

The method of cultivation of Oyster Mushroom can be summarized into a
number of stages. These stages are very essential as, by strictly following these stages
in order will help to achieve higher efficiency of production. The stages are as follows:

A. Preparation of Spawn
B. Substrate Preparation and Sterilization
C. Mushroom growing house disinfection
D. Spawning
E. Spawn running and Maturation
F. Harvesting

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A. Preparation of Spawn:
Oyster Mushroom spawn can be made upon a large number of varieties of agro-
waste which contains cellulose and lignin. Generally, cereal grains are used. In our case
we have used Sharwati wheat which is imported specially from Madhya Pradesh. At
first, 10kg of wheat is taken and boiled in water up to 60%-80% so that the germination
of the wheat gets stop. 60%-80% boiling is characterized by gently pressing the wheat
grain i.e., the grain will get pressed but will not crumble in to small pieces. After the
boiling, leave the wheat for 4-5 hours to dry the outer moisture or water around the
wheat grains. Gypsum (for maintaining the pH during the spawn preparation) and CaCO3
(for absorbing the excess moisture) is added after that and mixed properly. If the
Gypsum and CaCO3 added just after the boiling it will make the mixture sticky which is
not preferred as a substrate for spawn making. For 10kg of wheat we have added 200gm
Gypsum (i.e., 2% of wheat weight) and 5gm CaCO3 (i.e., 0.05% of wheat weight).

After boiling and mixing with the Gypsum, bags for Mother Spawn (200gms) and
Spawn (800gms) are made by using Polyethylene bags and the prepared mixture. Then
the bags are sterilized in Autoclave at 120° C in 15 psi pressure for 15 minutes. After
autoclaving it took some time to cool it. Then the Mother Culture bags are inoculated
with the Pure Culture (which was prepared on PDA medium) and the Spawn bags are
inoculated by pre-made mother cultures. The whole process of inoculation done inside
the Laminar Air Flow. After the bags inoculated, the bags are kept inside B.O.D.
incubator at 24°C for 10-15 days.

B. Substrate Preparation and Sterilization:

Oyster mushroom can be grown on various substrates viz. Paddy straw, maize
stalks/cobs, vegetable plant residues etc. Since paddy straw is easily available and
cheap, it is widely used. Paddy straw should be fresh and well-dried. At first the paddy
straw was cut into 2’’ long pieces. Sterilization can be done in 4 methods, i.e.,

i. Chemical Method: It is also known as CST (Chemical Sterilization Technique).

CST is done by using Bavistin Powder and Formalin. It was developed by DMR

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 (Directorate of Mushroom Research) which is a replacement of cumbersome
and costly technique of steam pasteurization. The formulation comprises of
Formalin of 500ppm and Bavistin of 37.5 ppm. Generally, straw is dipped in
chemical mixed water for 24 hours which also provides the straw moisture
for cultivation. Then it is dried up to 50% under the sun and taken for
spawning.

ii. Boiling water method: Boiling the Straw in water @ 100° C for 30 min. Then
it is cooled down and dried up to 50% under the sun.

iii. Hot water method: Dip the straw into half boiled water (Temperature 50°C)
& leave it for 24 hours. Then after 24 hours the straw taken out and dried up
to 50% and then used for spawning purpose.

iv. By Using CaCO3 : It is a substitution of chemical method. Although it having

less use. Generally, Chemical Method of CST is used.

We have used the Chemical treatment method for sterilization. At first, we cleaned the
tank for dipping the straw. Then we added water and filled it with 200 litre waters. After
filling the water, we added 200 mL of Formalin and 25gm Bavistin powder in it and mixed
the water properly. Then 20kg of chopped straw is added into it and dipped properly
into the water. The whole tank is covered with Plastic sheet and kept for 24 hours to
sterilize it.

C. Mushroom Growing House Disinfection:

The Mushroom House (MGH) is a very selective environment for the growth of oyster
mushrooms. This means it must not allow the growth of other competing organisms
that compete for nutrients with our mushroom, i.e., bacteria, other fungi, viruses and
parasites - flies, rodents, etc. Since chemicals are not encouraged to practice organic
agriculture, we can use biological control methods for mushroom production. However,

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chemicals such as hypochlorite, Dettol, formaldehyde or hydrogen peroxide can be used
for initial cleaning of MGH or between cycles.

D. Spawning:
After the Sterilization the wet straw are taken out and kept for 2-3 hours in sunlight for
removing extra moisture and make the moisture level approx. 50%. Then the straw was
filled into polyethylene bags so as to form a layer of about 3’’ thickness. Then 20gm of
spawn uniformly spread over the layer and repeat the process until the bag fills up.
Generally, freshly prepared spawns are best for spawning. After filling up the bags the
bags are perforated by using a pen or any needle like material so that there should be
proper aeriation inside the layer which helps in removal of CO2. After spawning the bags
are kept inside the mushroom growing huts.

E. Spawn Running and Maturation:

The spawned bags kept in a room where direct sunlight cannot enter. The room should
be dark and the temperature should be in between 20° to 30° C. Humidity of the room
should be high up to 70% to 85% as it is best for fruiting. After 3 weeks the substrate
turns into white which is an indication of successful spawn run. Now the plastic covers
are removed and the bags are placed by tying on the bamboo poles inside growing
room. Watering should be done after 2 days of opening bag. Withing 2-3 days of opening
the mushroom pin head began to rise.

F. Harvesting:
The First harvest of Oyster Mushroom can be done in 5-7 days of pinhead formation by
giving them a gentle twist of fruiting body. Gentle watering should be done on daily
basis and after a week another sprout will come out of the pinheads. After 3-4 cropping
the leftover can be used for producing organic manure. Generally, 750gms to 1kg of
Mushroom can be obtained from a bag per cropping cycle.

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Photo: Wheat for Preparing Spawn Bags Photo: Mixing of Gypsum and CaCO3

Photo: Autoclaving the Bags Photo: Inoculation of Mother Spawn

Photo: Storing of Spawn Bags in Incubator

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Photo: Dipping of Straw Photo: Taking our Straw from Tank

Photo: Sun-drying of Straw

Photo: Spawning Photo: Bags Prepared for Cultivation

[Source: Debapratim Bose]

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 Photo: Bag with Mycelium Run Photo: My Spawned Bag

Photo: Bag with Sprouting Photo: Harvested Oyster Mushroom

(Source: Debapratim Bose)

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1.9 FLOWCHART OF MUSHROOM CULTIVATION

Preparation of Spawn Preparation of Substrate and Bags

10kg Wheat grain taken Wheat Straw Taken(20kg)

Boiled 50%-60% Stage Cut into 2’’ long

Dry & Cool Down & Mix Gypsum and CaCO3 Fill the Tank with water (200 L)

Fill Polyethylene Bags Add 200mL Formalin and 25gm Bavistin

Autoclave (120°C|15 psi|15 minutes) Dip the Wheat and Cover the Tank

Cool Down Leave it for 24 hours

Inoculate with Mother Spawn Take out the Wheat and Sundry

Kept in B.O.D. Incubator (24°C|7 days) Take Polyethylene bags

Spawn Ready for Cultivation Fill 3” layer with straw

Add 20gm of Freshly Prepared Spawn

Again fill 3” layer with straw

Repeat until bag get filled up and tie it up

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 Cultivation

Bags kept inside the Hut

Leave it for 21 days for growth

Bags turn into White then remove the Polyethylene sheet

Water it after 2 days

Pinhead will start growing

Oyster will grow within 5-6 days

Give a gentle twist to take out the fruiting

Harvest up to 3-4 crop cycle

1.10 DISEASES AND PEST OF MANAGEMENT

During mushroom cultivation, there are different kinds of Diseases and pests that can
occur. These are not beneficial as they destroy the crop as well as an economic loss is
also can be accumulated due to their presence. The common diseases and the pests are:

a) Green Mould (Trichoderma spp)

Green mould can be distinguished by Emerald green colour of the spawn bags when it
gets contaminated. It destroys the spores as well as cause soft rot of the mycelium.

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Management:

 A very good hygiene should be maintained.

 Proper Pasteurization and conditioning of compost is required.
 Sterilization of supplements before the use and mixing is always required.
 Spray Chlorothalonil or Carbendazim @0.1% after casing.

b) Bacterial Blotch (Pseudomonas tolaasii)

Symptoms: The lesions induced by the pathogen on mushroom tissues are initially pale
yellow but later it become golden yellow or chocolate brown.

• Blotches generally appear when mushrooms are in the early button stage, but can
appear on mushroom of any growth stage including harvested refrigerated mushrooms
or mushrooms over-wrapped with a water tight film.

• Typical spotting is observed at or near the edge of mushroom cap, at the contact
points between two mushroom caps, at crevices in clusters of mushroom or wherever
mushroom caps remain wet for a period of 4-6 hours or longer after water has been
applied.

• Severely affected mushrooms may be distorted and the caps may split where the
blotch symptoms occur.

Management:

 Surface condensation should be avoided for developing mushroom.

 Adjustments of conditions for evaporation is required.
 Spray Calcium Chloride (1gm/litre water) or Bleaching Powder (2-3 gm/15 litre
water).
 Nematode control measures should be taken as they play an important role in
spreading of bacterial diseases.

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c) Cobweb (Cladobotryum dendroides)

It appears in white patches of small size which then spreads to nearest mushroom by a
fine grey white mycelium. As the development of infection occurs, the mycelium
becomes pigmented and turn pinkish at later stage.

Management:

 Temperature and Humidity of the hut should be under control as they can help
in reducing the disease spread.
 Annual disinfection of the houses is required. They can be done by using 2%
Formalin solution.
 Application of Carbendazim @ 0.1% at early stage of disease appearance.
 Under oyster crop substrate sterilization with Thiophanate Methyl @ 40mg/ litre
+ Formalin @ 500 mg/ litre is very effective in management of different disease
of oyster mushroom.

d) Wet Bubble (Mycogone perniciosa):

The pathogen usually infects the time of differentiation of Stipe and Pilus of mushroom.
There sclerodermoid masses are formed. The infection after the differentiation result in
production of thick Stipe and gills are deformed.

Management:

 Spray Chlorothalonil @ 0.1% after casing but before pinhead formation.

 Apply Carbendazim @0.1% on the casing soil.
 During disease appearance use gloves in hand as it will prevent the spread of
disease.

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e) Sciarid flies (Bradysia paupera; Bradysia tritici):

The adults are small, delicate, greyish black, two winged insects measuring 2.5- 3.0 mm
in length with conspicuous bead-like antennae. Females have a pointed abdomen that
is frequently swollen with eggs, while males have prominent claspers at the end of their
abdomen. The larvae (maggots) are dirty white with black head and are 6.5 mm long.

Measures:

 Compost should be made on soil surface.

 Sterilization of compost should be done at 60°C. It will kill the insects which came
through compost.
 Use nylon net in the room to protect the room from insects.
 Light trap should be installed.
 Spray the premises with Dichlorvos 100 EC @6mL/10 litre water. Direct spaying
of solution on beds should be avoided.

f) Mushroom Mites (Pigomophorus spp.; Tarsonemus spp.; Tyroglyphus spp.)

They are 0.3 to 0.5 mm long, i.e., pin head size and varying in colours. These are quite
abundant during composting and later on spawn run and cropping.

Measures:

 Pasteurization of compost and casing material is required properly.

 Hygienic condition should be maintained inside and outside of the mushroom
house.
 Burn Sulphur around the Mushroom House.
 All infested and decaying mushrooms should be removed and destroyed to
prevent further increase of pest population.

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g) Mushroom Nematodes (Ditylenchus Spp.; Aphelenchoides Spp.)

They are mostly seen in compost and beds. Nematode infestation in mushroom is
unique in a way that the mushroom nematodes have not only adapted themselves fully
with ecological requirements of the crop and multiply very fast to occur in high number
in mushroom beds, but these are only examples of ectoparasitic forms, capable of
inflicting 100 per cent crop losses.

Measures:

 Strict hygienic condition should be maintained in the growing room.

 Casing soil should be sterilized properly with formalin.
 Wooden trays should be sterilized properly either with steam, formalin or
dipped in hot water (80°C) for 2-3 minutes.

h) Rats (Golunda ellioti)

Apart from the other diseases and pests Rats are also one of the major issues which can
lead to destruction of whole crop. Rats eat the whole crop and sometimes they destroy
the houses. Rats are commonly found in everywhere whether it is City or Village. Thus,
taking proper measures before the cultivation is heavily needed and an indispensable
precaution to take.

Measures:

 Install Rat Traps in Hut

 Ensure to make the room Rat proof before cultivation.

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Photo: Green Mould Photo: Bacterial Blotch

Photo: Cobweb Disease Photo: Wet Bubble Disease

Diseases of Mushrooms

[Source: Internet]

23
 Photo: Sciarid Flies Photo: Mushroom Mites

Photo: Nematodes in Mushroom Photo: Rat

Insect and Pests of Mushroom

[Source: Internet]

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1.11 POST-HARVEST TECHNOLOGY OF MUSHROOM
Mushroom is a perishable crop as it respires even after the harvest like the climacteric
fruits and vegetables. They have nearly 3 times greater respiration rate than a fruit. They
also possess a high moisture content i.e., around 85% to 90% water. Hence, they are
generally having a short shelf life of 2 to 3 days in average without any treatment
provided. But for commercial use and cultivation, mushroom has to be stored and also
there are variety of products that are prepared from mushroom. So, Post-harvest
technology of mushroom is a very important factor for business as well as it helps to
supply of mushroom throughout the year in the market. The Post-harvest technology of
includes:

a) Cleaning: Cleaning is the removal of unwanted material from the freshly

harvested mushroom. Generally, any kind of dirt, unwanted straw, are removed
from the mushroom. Cleaning helps in improving the quality of mushroom.
Cleaning generally done by water and towel. Gently by using wet towel we clean
the mushroom body and place it on a dry cloth or a tissue paper so that the outer
water can be removed if any.

b) Grading: Grading of Mushroom is important as it helps in sorting out similar

quality of mushroom in terms of size, shape, colour, odour etc. properties. It is
helpful for marketing and also for food processing. Grading also helps to discard
the bad or odd type mushroom.

c) Dehydration: Dehydration of mushroom are done for making the mushroom as

much as moisture less. Dehydration can be done in 3 ways:

 Drying in Sun: Sun drying of mushrooms are done by slicing the

mushrooms and drying it under sunlight. It is a very

25
 conventional technique in the household and MSMEs (Micro,
Small and Medium Enterprise). It helps to decrease the
perishability of the mushrooms and increase the shelf life.

 Freeze Drying: Freeze drying is a technique in which cool

temperature is use to reduce the moisture level inside the
mushroom. Through sublimation technique the process takes
much less time to reduce moisture level and helps to increase
the shelf life of mushroom.

 Drying using Heaters: Drying using is heaters is also an artificial

way of reducing moisture level inside the mushroom. Generally,
food dehydrators, microwave oven, hot air oven etc are used in
this purpose. This method is the quickest and cheapest method
in terms of Industrial works.

d) Packing: Packing is the process of storing the mushroom inside a container or

polyethylene bags. Packing is an important component of preservation as it
helps to keep away the mushroom from the dirt, air, diseases, bacteria and other
pests so that it can be fresh for a long time.

e) Storing: Storage of mushroom is done in two ways – Long term storage and
short-term storage.
 For long term storage Drying is usually done and
 for short term storage generally, mushrooms are kept inside
freezer @ 0° C to 5° C for 1-2 weeks without losing quality.

26
 f) Transportation: Transportation of mushroom is done in a sensitive manner. As
it comprises of 85% to 90% of water, it has to transport with crushed ice and
wrapped with perforated polyethylene sheets.

g) Processing of Mushroom: From Mushroom there are 3 kinds of products are

made i.e., Dried Mushroom, Mushroom Powder and Mushroom Pickles. A
sizable amount of the processed products is being marketed in the local market,
while a part of the dehydrated products is being consumed in the farm families.

1.12 CONCLUSION
Mushroom Cultivation requires many facilities and precautions. As if any of the
precautions are not followed properly will result in less crop growth and hence decrease
in income. The facilities should also provide the protection from insects and diseases as
it also destroys the crop and sometimes it destroys the whole mushroom cultivation of
a single growing house.

Mushroom cultivation is a low-cost high returns business. It is also a very growing

industry now. Mushroom cultivation is helping the rural economy as mentioned earlier.
Changing of the food trends and Vegan Diet is now a hype in town and metropolitan
areas. Vegan diet is also depending non-animal source of protein by which mushroom
is in demand. Mushroom cultivation is easy in rural areas as it the raw materials are
easily available from farms or small individual farmer lands. So, setting up a mushroom
cultivation unit alongside of farm or cultivable lands actually a profitable and sustainable
business for the farmers. It also enhances the economic status as well as the standard
of living of the farmers by providing them larger profit margin.

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