PROJECT REPORT

ON
MUSHROOM CULTIVATION TECHNOLOGY
(ELM-422)

Submitted by:
Robin Singh
B.Sc. Agri. ( Hons.) Sem 7th
Registration No.:2019.K/A.2002
College Roll No. -19101237
University Roll No. - 19110012585

PG DEPARTMENT OF AGRICULTURE

KHALSA COLLEGE

AMRITSAR

1
ACKNOWLEDGEMENT
Firstly, I would like to express my gratitude and sincere regards towards our Agriculture
department for giving me this great opportunity to widen the horizons of my knowledge by
going through this training session.

I would also like to thank Dr. Randeep Kaur (H.O.D. Agriculture Department) for giving us
this opportunity of gaining practical experience apart from the theoretical knowledge.

Then, I would like to thank the professors for their cooperative, humble and amicable
behavior towards us throughout our training module. I thank Prof. Simran (Incharge of
Mushroom cultivation) for her valuable suggestions in every work which helped me a lot to
complete the training. Her valuable suggestions also helped me in report writing. At last I am
thankful to workers who helped students throughout Mushroom cultivation.

Sincerely,

Robin Singh

Roll no. 19110012585

B.Sc. Agriculture (Hons.) Sem. 7th

2
CERTIFICATE
The report entitled “MUSHROOM CULTIVATION (ELM-422)” is submitted to P.G.
Department of Agriculture, Khalsa College, Amritsar is an original work and has not been
copied from elsewhere. If any found copied, the report may be rejected.

Signature of student

Robin Singh

3
REMARKS BY EVALUATION COMMITTEE

4
Sr. No. TITLE Page No.
1. INTRODUCTION 6

2. MORPHOLOGY AND LIFE CYCLE 7-10

3 STATUS OF MUSHROOM IN WORLD AND IN INDIA 11

3. VARITIES AND IMPORTANCE OF MUSHROOM 12-16

4. HISTORY OF MUSHROOM CULTIVATION IN INDIA 18

5. PURE CULTURE ISOLATION, PREPARATION , MAINTENANCE 18-23

AND PRESERVATION FOR SPAWN PRODUCTION

6. PREPARATION OF MOTHER SPAWN 24-25

7. CULTURE COLLECTION CENTRES 26

8. BUTTON MUSHROOM 27-28

9. COMPOST PREPARATION 29-35

10. SHED PREPARATION 35-38

11. SPAWNING 39-42

12. CASING 43-45

13. CROPPING AND CROP MANAGEMENT 46

14. HARVESTING , POST HARVEST MANAGEMENT AND 47-48

MARKETING
15. OYSTER MUSHROOM 49-51

16. PADDY STRAW MUSHROOM 52-54

17. MILKY MUSHROOM 55-56

18. DISEASES ,NON PETHOGENIC MALADIES AND PESTS OF 57-61
MUSHROOM
19. CONCLUSION 62

5
 INTRODUCTION
MUSHROOM
A mushroom is the reproductive structure of edible fungi belonging to Ascomycotina and
basidiomycotina. It is somewhat like the fruit of a plant, except that the "seeds" it produces
are in fact millions of microscopic spores that form in the gills or pores underneath the
mushroom's cap. In the vegetable kingdom the mushroom is ranked with the heterotrophic
organisms (lower plants). Fungi are the scavengers of nature. Mushroom contains no
chlorophyll. They are considered as sporophytes. Therefore, they get their nutrition by
metabolizing non-living organic matter. They break down and eat dead plants like compost.

The fruit of mushroom called as ‘body’ and contain seeds which are known as spores. The
individual parts of body are microscopic. They are dispersed over a large area. Mushrooms
are free of cholesterol. They have small amounts of essential amino acids. They are mostly
known for their special delicacy and agreeable texture. Mushroom is a rich source of protein,
vitamins, folic acid also good source of iron. It is highly suitable for heart and diabetes
patients. Its cultivation is practiced worldwide for more than 200 years.

6
 MORPHOLOGY

There are two major parts of body of mushroom which are given below:

 Vegetative part: Mycelium

 Reproductive part: Fruiting body
a) Mycelium: It is the vegetative part of the mushroom. It is always
underground. It is made up of mass of muscles branched hyphae. The main
function of mycelium is to absorb food materials from organic matters where
it grows.
b) Fruiting body: This is the main body which is the reproductive part of
mushroom. It grows above the ground.

7
Biological structure of mushroom:

There are several parts of fruiting body which are given below:

 CUP (PILEUS): Umbrella like structure which protects growing basidiospores

(gills).

 SCALES: - These are rough patches of tissues on the surface of the cap. These are
small, hard plate that covers and protects the mushroom.\

 GILLS: - Usually present on the lower surface of the cap and composed of many thin
layers stacked side by side. These are the tissues producing spores, which helps in the
process of reproduction.

 RING (ANNULUS): It is the structure formed when cap separates from stem as
mushroom grows up.

 STEM (STIPE): It has to hold up the cap of the mushroom. It is composed of sterile
hyphal tissues like all other tissues of mushroom.

 CUP (VOLVA):-If the fungus has universal veil, it is the remains of the veil on the
bottom of the stem, when veil is broken (while growth of toadstool).

Vegetative Parts
 MYCELIAL THREADS: - These are the hidden body of the fungus. It finds food
and absorbs every nutrient possible for the fungus and is able to produce toadstool in
suitable conditions.

8
 LIFE CYCLE OF MUSHROOM

Mushrooms have a unique life cycle that all depends on the size of the mushroom as well as
the environment in which the mushroom lives. The mushroom life cycle remains largely
invisible. The life cycle of mushrooms include the formation of fruiting body from spore
through mycelium is known as life cycle of mushroom.

Mushroom Life Cycle

There are four basic steps in the life cycle of fungi:

1. Spore

2. Germ

3. Hyphae

4. Mature mycelium

The sub steps of life cycle of mushroom include:-

9
 Inoculation: Spores alight upon a growth medium (or substrate). If conditions are
favourable, spores will germinate.

 Spore germination: Fine fungal filaments known as hyphae grow from the spores.
Compatible hyphae mate to create fertile mycelium.

 Mycelial expansion: Developing mycelium breaks down organic matter and absorbs
nutrients from its surroundings. During this stage of growth, mycelium expands at an
exponential rate. In its environment, mycelium encounters many 15 competitors and
predators which it repels with an amazing array of protective enzymes and
compounds. In this sense, the mycelium is the immune system of the mushroom.

Mycelium

 Hyphal knot: Mycelium condenses into hyphal knots, which then develop into
“primordia” or baby mushrooms.

 Primordia formation: The mushroom organism produces an amazing array of

enzymes and optimizes the constituents of both the mycelium and the developing fruit
body.

 Fruit body selection: From thousands of primordia, the growing organism selects the
most promising few to develop into mature fruit bodies.

 Mature fruit body: The organism channels all of its energy and nutrients to develop
the fruit body, which will then produce spores. Spore generation is the sexual
reproduction phase of the mushroom life cycle.

 Spore release: The fruit body releases 16 spores into the environment for
propagation. Those that land on a favourable substrate (or growth medium) can
germinate, beginning a new life cycle.

10
 STATUS OF MUSHROOM IN THE WORLD AND IN INDIA
In India, mushroom has been a non-traditional cash crop grown indoors, both as a seasonal
crop and under the controlled environmental conditions. Button mushroom is cultivated in
temperate regions of India. Oyster, milky, paddy straw mushroom is cultivated in the tropical
and sub-tropical regions. Two to three crops of button mushroom can be harvested per year
under controlled conditions, while for seasonal button mushroom; one crop is harvested per
year. At present, the total mushroom production in India is approximately 0.13 million tons.
From 2010-2017, the mushroom industry in India has registered an average growth rate of
4.3% per annum.

The Commercially dominated Mushroom is White Button Mushroom, Oyster Mushroom and
Paddy Straw Mushroom. These three mushrooms are contributing about 96% of total
Mushroom Production in India. In which, the white button mushroom is 73% followed by
oyster mushroom (16%), paddy straw mushroom (7%) and milky mushroom (3%).Till early
1990's, Indian contribution to world trade was minimal. It gathered momentum as the
industry became organised with establishment of large scale export oriented units. Total
mushroom exports from India in 2009-10 were around 11000 tonnes valued at Rs 66 crore.

11
 VARIETIES OF MUSHROOMS (Available In India)
Some common varieties of edible mushrooms which are most popular are given below:

 Button mushroom (Agaricus bisporus)

Most popular mushroom cultivated and consumed all over the world. Around 90% of
the mushrooms that we consume are of this variety. It goes perfectly either raw or
cooked. They are fairly rich in vitamins and minerals. They contain high amount of
vitamin B and K and are fats and sodium free.

 Shiitake mushroom (Lentinula edodes)

This variety of edible mushrooms is native to East Asia. They are dark brown in
colour and their caps grow between 2 and 4 inches. It grows naturally on hardwood
tress such as oak, chestnut.

12
 Oyster mushroom (Pleurotus ostreatus)
They are one of the most widely consumed edible mushroom in the world. They are
called so because of their oyster shaped cap and very short stem. They are of light
grey and greyish brown colour.
In Punjab , 5 species of oyster mushroom are grown :
• Pleurotus eryngii
• Pleurotus florida
• Pleurotus sojarkaju
• Pleurotus cornucopiae
• Pleurotus djamor

 Milky mushroom (Calocybe indica)

This variety was first identified in eastern states of west Bengal. This variety has a
long shelf life as compared to other varieties. . It is cultivated on different cellulosic
wastes as basal substrate. They are rich in nutrient and have good shelf life.

13
 Paddy Straw mushroom (Volvariella volvacea)
It is cultivated throughout East and South East Asia. It has low production cost with
pleasant taste and rich protein content.

OTHER MEDICINAL MUSHROOM VARIETIES:-

Ganoderma Mushroom – Intelligence Enhancing Mushroom
Lentinus Mushroom – Liver protection
Cystidious Mushroom – Absorption of nutrients
Tricholoma populinum – Used against fever or in swelling
Cordyceps Mushroom – Medicinal Mushroom

Cordyceps Mushroom

14
 DIFFERENECE BETWEEN EDIBLE AND POISONOUS MUSHROOM

FEATURES EDIBLE POISONOUS

TASTE Do not burn tongue and sweet taste. Burns tongue and bitter taste.

ODOUR Pleasant odour Bad odour

STEM No ring formation on stem Ring around stem

GILLS Gills are attached to the cap and not Gills are attached to the stalk
to the stalk

COLOUR They are less attractive and light in They are attractive and bright in
colour. There is no stain of green or colour. There is change in colour
purple colour on cutting either green or purple during
cutting.

HABITAT Mostly grown in open space like They mostly grow under the
lawn trees and shrubs

IMPORTANCE OF MUSHROOMS

The importance of mushrooms in different spheres can be explained by those values which
are given below:

 Nutritional value or Food value

Mushroom is considered as complete and healthy food for people of all age groups.
 Mushrooms are rich in proteins, Fibres, vitamins (B&C) and mineral.
Mushroom Contain 20% to 35% of protein which is higher than in vegetables
and fruits and is of higher in quality.

15
  It is low calorie and little fat. No starch, sugar, cholesterol is also absent and
lipid content is very low.

 Medicinal value
Edible mushrooms have been used for health benefits since thousands of years ago.
There are specific bioactive compounds in medicinal mushrooms like
polysaccharides, triterpenoids, low molecular weight proteins which possess
medicinal properties.
 Mushroom promotes immune functions, lower risk of cancer, help balancing
blood sugar, ward off viruses, bacteria fungi and reduce inflammation.
 Contains Antioxidants, Anticancer, Antiviral, immune-modulator,
Anticogulated.
 Economical value
It is very important to aware people about the economical value of mushroom. They
utilize organic and agriculture waste.
 High valued product: Mushroom is high value agricultural product.
 Small investment: One can initiate mushroom business with very little initial
investment.
 Rapid Turnover: The payback period of mushroom cultivation is quite short.
 High Profitable: Mushroom growing is profitable business.
 Environmental value
Mushroom plays very significant roles in environment. They degrade complex lignin
rich compounds leading to clean environmental conditions. Main thing which is to be
noticed that wheat and paddy straw residues are used for mushroom cultivation which
are otherwise burned in open field.
 Ecological value
Mushrooms have unique values in earth’s ecosystem in maintaining eco-balance.
Mushroom contributes to different nutrient cycles.
 Few have symbiotic association with certain plants and trees.
 Mushroom is source of food for numerous wild lives.
 As Livelihood (Income generation)

16
 Mushroom cultivation can directly improve livelihood through economies, nutritional
and medicinal demands. Mushroom has a short crop cycle. So more crops in a year
can be grown. Mushroom cultivation is easy and simple

HISTORY OF MUSHROOM CULTIVATION IN INDIA

For a long time, people have been eating mushrooms. They went to forests and based on their
personal knowledge they used to collect the edible mushrooms. In India, Paddy Straw
mushroom were the first mushroom that was cultivated.

Around the early 1950’s the government of Himachal Pradesh appointed Shri S.S.Jain as its
first assistant plant pathologist and mycologist for state work. He worked in Chharaba,
Shimla. He was helping the farmers to control the diseases of apples, potato and wheat. He
used to stay with farmers in interior areas of state where he noticed that there were a
profusion of mushroom growing in the dark burns full of rotting twigs, branches of trees and
wheat straw. After this he thought the waste material can be used for growing edible
mushrooms. He searched about various varieties of edible mushrooms and also got
permission from state government for research and obtaining spawn from Japan and France.
He started a laboratory in Solan, Shimla hills. He was successful in growing mushrooms on
substrate prepared from rotting apple twigs, branches, cow dung and wheat straw. In this way
the farmers and poor people in Himachal Pradesh started mushroom cultivation at
commercial level. The laboratory in Solan, later became the only important centre for training
in mushroom cultivation to farmers of H.P. and other states all over India. Now, mushroom
cultivation in India is something we could not have imagined.

17
MUSHROOM CULTIVATION IN PUNJAB

India ranks eighth in global production of mushroom in which 40% mushrooms are produced
in Punjab. There are 5 species of mushroom which are best suited for environment of Punjab.
There is maximum production of button mushroom in Punjab. Mushroom growing in Punjab
is mainly concentrated in Amritsar, Gurdaspur, Hoshiarpur, Patiala and SAS Nagar districts.
It has become a good subsidiary occupation for small farmers in Punjab. It provides
additional income to farmers along with utilization of agricultural waste and will lead to
bright future of the state. There are various schemes and subsidies given by Punjab
government to farmers for commercial mushroom cultivation which includes 40% subsidy
each compost making unit, spawn making lab and for production unit.

18
PURE CULTURE ISOLATION, PREPARATION, MAINTENANCE AND
PRESERVATION FOR SPAWN PRODUCTION

Successful mushroom production depends upon the proper isolation of the desirable fungal
cultures, their maintenance and preservation so that the pure culture spawn prepared from
such cultures provide high productivity, vigor and desirable characteristics of the mushroom
grown. The pure cultures are raised on a convenient culture medium which is generally in
solidified state due to the addition of Agar-agar, a sea weed. The mycelial cultures of the
mushroom to be cultured are raised on a culture medium. Various culture media are used for
isolation and maintenance of mycelial cultures of edible fungi.

Some of the common media used are:

1. PDA media (Potato Dextrose Agar)

 Peeled potatoes 250g
 Dextrose 20g
 Agar agar 20g
 Distilled water 1000ml
2. MEA (Malt Extract Agar media)
 Malt extract 25g
 Agar agar 20g

19
 Distilled water 1000ml
3. CEA (Compost Extract Agar medium)
 Pasteurized Compost 150g
 Agar agar 20g
 Distilled water 1000ml
4. WEA (Wheat Extract Agar medium)
 Wheat grains 32g
 Agar agar 20g
 35 Distilled water 1000ml
5. YPDA (Yeast Potato Dextrose Agar medium)
 Yeast granules 2g
 Peeled potatoes 250g
 Dextrose 20g
 Agar agar 20g
 Distilled water 1000ml
Effect of different culture media on mycelial growth PDA is a very commonly used
media for isolation of fungus as well as for its maintenance.
The PDA media can be prepared by following steps:
1. Take 250g of potatoes. Peel, cut them into slices and boil in 500ml of water.
2. Take 20g each of Agar- agar & dextrose and boil them in 500ml water.
3. Mix both the solutions. Put the mixture in Petri plates or culture tubes, or conical
flasks, etc.
4. Autoclave the mixture for 15-20 minutes at 15 psi. pressure and at 121°C for
sterilisation.

20
 Boil potatoes in 500ml water Measuring Agar agar and dextrose

Fixing Cotton Plug Cover cotton plug with paper

Remove pressure after autoclave Prepared PDA media

1. PURE CULTURE: Pure culture is a technique that is widely employed in the

microbiological study of a single cell or organism. The microbial community in the
atmosphere is diverse. To isolate a single colony from a mixed population, pure culture
methods have been established. It entails aseptically transferring a single cell to new
nutritional agar medium. Pure culture of microorganisms retains and revives the bacteria'
many properties, such as shape, size, and growth pattern. Isolation of the microbial
culture is necessary before maintenance and preservation.

21
TYPES OF PURE CULTURE:
Streak culture
 Stab culture
 Stock culture
 Starter culture
 Enrichment culture
ASSESEMENT OF CULTURE: Isolated colonies in the pure culture possess the same
size, texture, shape and colour. Under the microscope, they seem alike after staining.
The isolated colonies give similar biochemical results.

2. ISOLATION
Isolation of pure mushroom culture:
1. PDA media is prepared.
2. Autoclave the media.
3. Isolation of mushroom tissue.
4. Inoculation (put sample of mushroom into the medium).
5. Incubation of medium in B.O.D. incubator.

Basics of culture Isolation

There are two methods to have a mushroom culture - the Spore Culture and Tissue
Culture technique
1. Spore Culture
a) Spore Print: In order to get a spore print or collection of spores, the cap from a
healthy, disease free mushroom is removed, surface cleaned with a swab of cotton dipped
in alcohol and placed on a clean sterilized white paper or on clean glass plate or on
surface of the clean glass slides .The surface nearby should be thoroughly sterilized. To
prevent air flow, place a glass jar or clean glass or cup over the cap surface. Spores will
fall on the white paper or slide surface within 24-48 hours exactly like radial symmetry
of the gills .The spore print on the paper can be preserved for a longer time by cutting
and folding it into two halves.
b) Spore transfer and germination: In order to get a pure culture, the scalpel is sterilized
by keeping it on a burning flame for 8-10 seconds till it becomes hot red, cool it by
dipping in a sterilized medium, scrap some spores from the spore print taken on a paper
or glass slide and transfer them by gently streaking on the agar medium aseptically.
22
Minimum, three agar dishes should be inoculated for each spore print and the culture
developed after its incubation at appropriate temperature is known as multispore culture.

2. Tissue Culture:- A small bit from the pileal region is cut with the help of a sterilized
blade or scalpel, washed several times in sterilized distilled water and dried in a clean
tissue paper before inoculating aseptically on a Petri plate or tube containing suitable
culture medium. The inoculated Petri plates are incubated at 25 ± 1 C for 6-12 days and
observed at different intervals for the mycelial growth. All Petri plates / glass tubes
showing contaminations should be discarded and only the ones with pure growth should
be retained for further use after ascertaining the purity and true to type nature of the
culture. Tissue Culture Sub-culturing is done from time to time by aseptically
transferring a small piece of growing pure culture along with the culture medium on the
test tube slants containing same or other suitable medium.

3. MAINTAINANCE: - Sub culturing is the most effective approach to keep pure

cultures alive. It entails the systemic transfer of a small amount of inoculums from an old
pure culture to new nutrient agar slants. Stock culture is made from the preceding stock
culture on a regular basis. The term "sub culturing" refers to the passage of cells. Sub
culturing of non-adherent cells or suspension cells is referred to as sub culturing of
suspended bacteria and fungi. Microorganisms that are non adherent to a surface grow in
solutions and are not attached to a surface.

4. PRESERVATION: - To preserve the pure culture following techniques is to be done.

1. Routine sub culturing – By periodic transfer of the pure culture from the fully grown
slant to a fresh culture in a slant.
2. Refrigeration: The pure culture can be maintained or preserved under the
refrigeration temperature of 0 to 4°C. Refrigerators preserve the bacterial culture for up
to 2-3 weeks and a fungal culture for 3-4 months.
3. Paraffin coating: method of overlaying microbial culture with mineral oil or paraffin.
Mineral oil should be added up to the height of the slant so that it fully covers the
microbial growth. The paraffin coating method preserves the cell culture for
approximately 1-2 years. It is a simple and less expensive technique.

23
 PREPARATION OF MOTHER SPAWN
Mushroom spawn is the planting material for cultivation of mushroom. Mushroom spawn is
the living culture of fungus, which we can call as mycelium, grown onto a substrate. It is a
vegetative mycelium which is grown from required mushroom strain which decides the type
of mushroom, the spawn would produce.

STEPS FOR PREPARATION OF MOTHER SPAWN :

Select the healthy and clean grain

Boiling (30 min)

Remove excess water on sieve and Dry grains in shade

24
 Mixing of CaCO3 20g/kg

Fill 300 g grains in glucose/milk bottle

Plug and autoclave at 22 p.s.i. for 1.5 to 2 h

Inoculate growing mycelium of desired strain using

laminar air flow

Incubate in BOD at 23+20˚C for 20-25 days (shake

bottles after 10 days)

Master spawn is ready

Preparation of Commercial Spawn:-

Use polypropylene bags instead of bottle

Upto autoclaving (Step 1 to 7) is same as of mother

spawn

Inoculate with 10-15 grams of mother spawn per PP

bags
25
 Incubate at 23+20˚C in incubation room (Shake bags
after 7-8 days)

Commercial spawn is ready in 2-3 weeks

CULTURE COLLECTION CENTRES

These centre’s provide reliable pure cultures of mushrooms (as well as other microorganisms)
but for research and commercial purposes.

A few important centre’s are:

 American Type Culture Collection (ATCC), USA

 Common wealth Mycological Institute (CMI), UK
 Indian Type Culture Collection (ITCC), IARI, New Delhi
 Directorate of Mushroom Research (DMR), Solan
 Microbial Type Culture Collection (IMTECH) , Chandigarh
 Department of Microbiology , Punjab Agricultural University , Ludhiana

IMTECH, Chandigarh

26
 DMR, Solan

BUTTON MUSHROOM
Button mushrooms, also called white mushrooms , are the most popular mushroom variety.
90% of the mushrooms that we consume are of this variety. It goes perfectly either raw or
cooked. Agaricus bisporus is an edible basidiomycete mushroom .

Classification:

KINGDOM Fungi
DIVISION Basidiomycota
CLASS Agaricomycetes
ORDER Agaricales
FAMILY Agaricaceae
GENES Agaricus
SPECIES A.bisporus

27
 Button Mushroom

NUTRITIONAL VALUE: Nutrition value per 100 g

Nutrients Quantity
Fat 0.3g
Protein 3g
Calories 21
Carbohydrates 3.1g
Fiber 1g
Iron 0.5mg
Calcium 2.9mg

CONDITIONS REQUIRED FOR CULTIVATION OF BUTTON

MUSHROOM:-

Agro-Climatic requirements:
1. Temperature: In India, Button mushrooms are cultivated seasonally and under
environmentally controlled conditions. During vegetative growth, temperature
requirements are 24±2˚C and 16-18˚ C during reproductive growth. There should be
sufficient protection and insulation so that room should not be subjected to sudden
fluctuation in temperature.

2. Humidity: Besides that, it requires relative humidity of 80-90% and enough

ventilation during cropping.

3. Carbon dioxide (CO2): ):- During crop production CO2 level should not go more than
0.10% to 15% which can be maintained by giving 4-6 air charges/hour or by
introducing 10 cubic ft. fresh air per sq. ft. bed area per hour.

28
 4. Moisture: Two litres of water is required for the production during pre-wetting
operation. There is loss of 1 litre water during evaporation process. There is extraction
of 54 _ 83% of water from the substrate and remaining 17_ 46% from casing soil.
There should be proper moisture content in compost. As, high or low content in
moisture may favour development of unwanted fungi.

5. Light: There is requirement of sufficient light for 8-10 hrs for growth of mushroom.
Exposing mushrooms UV light for 1 hr. increases Vitamin D content by 100 times.

Cultivation Technology of Button mushroom

The major producing states are Himachal Pradesh, Uttar Pradesh, Punjab, Haryana,
Maharashtra, Andhra Pradesh, Tamil Nadu and Karnataka.

Species of button mushroom grown in shed at Khalsa college is White button mushroom
(Agaricus bisporus)

It can be divided in following steps-

 Mushroom spawn production

 Preparation of compost
 Spawning
 Casing soil
 Cropping and Harvesting

COMPOST PREPARATION
Compost is the substrate in which the mushroom mycelium grows and on which it produces
fruiting bodies. Various lignocellulosic waste like wheat straw , paddy straw , cereal straw
are used as base material .The main function of these material is to provide a reservoir of
cellulose, hemicelluloses and lignin which is used by the mushroom mycelium for its growth.
The material also provide proper physical structure to the compost, ensure proper airism and
help to build up of micro flora essential for the fermentation of the straw.

29
Compost can be prepared by two methods:

 Long Method
 Short Method

Long Method of composting

In long method following formula was used: These supplements provide nitrogen and
carbohydrates required to start the fermentation process of the base material.
Wheat Straw 2100kg

30
 Poultry Manure 420kg

Wheat Bran 105kg

UREA 14kg

Super phosphate 21kg

MOP 21kg

Gypsum 210kg

Preparation of compost:-

1. SELECTION OF SITE :For effective production of mushrooms and to obtain

greater operation efficiency, following are the considerations for selection of site:-
 Availability of plenty water supply
 Uninterrupted electricity
 Clean surroundings
 Easy availability of cheap labour
 Availability of Pakka floor

2. PLACING TARPAULIN ON SURFACE

 Tarpaulin with 0.4 mm thickness is placed on
ground .Main purpose for doing so, is proving clean and sterilised base and it helps to
retain moisture for long span. It acts as roadblocks between soil and compost to avoid
soil borne infection.

Placing of tarpaulin

31
 3. Placing base material – i. Wheat straw is used as base material for preparation of
compost.ii. About 50 quintal of wheat straw is placed on tarpaulin.

 WATERING THE STRAW

 Straw is the base material and main component of compost. It is laid down on
tarpaulin and damp it properly.21 quintal of straw is used for preparation of compost.
Wetting of the straw may continue up-to 24-48 hours till it attains 75% moisture. But
the materials should not be made too wet so that they lack air and thus rot and smell
bad.

4. MIXING OF FERTILIZERS

 Incorporating fertilizers into damped straw is done to provide nutrients to compost

and with addition there is raise in temperature of compost.
 Wheat Bran :- 105kg
 Urea: - 14kg
 SSP (Single Super-Phosphate):- 21kg
 MOP (Murate of Potash):-21kg
 Gypsum:-210kg
 CAN :- 42kg
 Poultry manure:-420kg

32
 Mixing of fertilizer

Before making heap fertilizer was completely mixed with pitchfork and spade.

 HEAP FORMATION
To start the process of composting, heaps are formed by stacking wet ingredients in a
long triangular pits and a loose centre. Wetting is done as required. Sufficient quantity of
oxygen should be available inside the compost heap. For this external air should be freely
got in and comes out of the material. Normally to allow the fresh air to get inside the
compost heap should be turned upside down, once in fifteen days. In this process top
layer comes to bottom and bottom layer goes to top. This process also activates the
microbial process and compost process is hastened.

 TURNINGS:- Remove about one feet of the compost from top and sides of the pile,
shake it vigorously so that excess of free ammonia is released in the atmosphere and the
mass is properly exposed to air, keep this portion on one side(lot A). Now central and
bottom portion of the pile are removed, shaken properly and kept separately (lot B). A
new pile is then made out of these portions keeping lot A in centre and lot B on the top
and sides. During reconstruction of the pile water is added whenever required. In practice
however, compost pile is turned inside out. At different intervals turnings are done.

33
 ADDITION OF MOLASSES
At third turning, Molasses was added to enhance the microbial decomposers and to improve
texture of compost.

 ADDITION OF GYPSUM
Again the pile was turned and the required quantity of gypsum was added. Role of gypsum in
composting is to reduce nitrogen losses, and to minimize the greasiness of compost. Now,
open the pile, check for the smell of ammonia. If no ammonia smell is there in the compost
and instead a sweet smell is felt, the compost is ready for spawning. If ammonia smell
persists then additional turnings are required to be given after 2-3 days.

COMPOST FORMATION (FLOW CHART)

Wetting of Straw

34
 Mixing straw +fertilizers
(75%moisture)

Pile or heap formation

1st Turning with pitchfork

pade

2nd Turning

3rd Turning
(Add Molasses)

4th Turning

5th Turning

6th Turning

7th Turning

8th Turning and heap cover with

polythene sheet

Short Method: This method is suitable for commercial mushroom growing . The compost
Compost is ready for use
prepared by this method is superior to that of long method because firstly it gives higher
productivity of mushroom crop and secondly the risk of mushroom diseases, competitors and
pests greatly reduced.

35
This method consists of two phases:

 Phase 1 or outdoor composting, which involves 3 to 4 turnings of the straw

fertilizer’s mixture spread over 9-12 days.
 Phase 2 or peak heating, where indoor composting is done. The compost prepared
in phase 1 is filled in the bulk chamber and temperature of chamber is raised to 62-
63˚C for 4-6 hours. Thereafter it is lowered to 52-54˚C and maintained for 4 days with
continuous supply of fresh air. Thereafter, the compost gets readied and is allowed to
cool to room temperature before spawning.

 Qualities of a good Compost:

 Compost should be dark brown in colour
 Compost should have moisture percentage of about 68-70 percent.
 pH of the compost should be in the range of 7.2-7.8.
 There should not be any smell of ammonia.
 It should not be sticky or greasy.
 It should be free from insects and nematodes.

SHED PREPARATION
Shed is the room where different racks are placed and provided with controlled condition for
cultivation of mushrooms. Shed’s roof is constructed with paddy straw.

36
 SELECTION OF SITE

Before infrastructure of shed is set-up, there should be some considerations regarding

selection of the site .the following pre-requisites are necessary:-

 Availability of spawn
 Availability of plenty water supply
 Easy availability of cheap labour
 There should be provision of sewage disposal at site
 There should be provision of future expansion at site

The general layout of a mushroom farm has to be carefully planned after selection of the site,
keeping in view the several factors including accessibility of road to the composting yard as
raw materials are to be dumped here for their processing to the compost. 

MATERIAL USED IN SHED MAKING:-

 Bamboo (14 feet , 12feet, 9feet, 6feet, 5feet).

 Nylon thread.
 Paddy straw for covering of roofs and sides.
 Polyethylene sheet for covering.
 Formaldehyde (5L)

LAYOUT AND ORIENTATION OF SHED:-

 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 55 meters and breath is 20 ft.
 In between shed make two rows in each row there are three beds of equal size.
 Bed size: - 4 ft. breadth and 1.5 feet height.
 Complete height of shed is 12 ft. in between and 9 ft. at sides.
 Walking distance or walking space is 3.5 ft.

Layout of the Shed

37
38
Binding bamboos with nylon thread Making of Beds

Inside view before completing Cover roof and walls with paddy straw

Prepared Shed

39
TRANSFER OF COMPOST FROM OUTSIDE TO SHED ON BEDS

 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.

Transferring of compost on beds

Spreading of compost on beds

40
 SPAWNING
Mushroom spawn is brought from ICAR DMR located in Solan , Himachal Pradesh and from
Punjab Agricultural University , Ludhiana .

Mushroom developing procedure start with structure spawn preparation. Spawn is planting
material for mushroom development for example it is the seed of mushroom. Mushroom
cultivator import generate from the famous source.

Characteristics of mushroom spawn are:-

1. The Spawn used is to be quick developing in the compost.

2. High yielding.

SPAWNING : The mixing of spawn in compost is called spawning. Spawn was mixed with
compost and pressed. After compost is ready, immediately spawn is not mixed, because
compost temperature is very high, therefore before mixing should be spreaded and lowering
the temperature of compost.

SEED RATE: In 1kg of compost 10 gm of spawn is added.

Three methods of mixing of spawn

 Single layer
 Double layer
 Multilayer

SINGLE LAYER:-
1 Kg Spawn

5Kg Compost

DOUBLE LAYER:-
Compost

Spawn

Compost

41
 MULTILAYER:-
Spawn

Compost

Spawn

Compost

 In multilayer method growth is rapid.

SPAWN
Delta and NBS5 varieties of button mushroom were used for production.Delta is bought from
PAU , Ludhiana and NBS5 from DMR, Solan.

STEPS OF SPAWNING:
1. Broadcasting- Spawn is uniformly broadcast on the bed. Chief advantage of this method
is convenience, labour saving and time saving also.
2. Mixing- Mixing of spawn in the compost properly.
3. Broadcasting- After mixing spawn is again broadcast on the beds uniformly.
4. Levelling- After broadcasting levelling of compost is done. The levelling can be done
with hands or any stick.
5. Covering of compost with newspaper:-After spawning, the compost surface is covered
with newspaper properly. The newspaper prevents the desiccation of moisture from the
compost. Around 40 kg of newspaper is required for covering the newspaper.

42
 Mixing and Levelling of Compost

Covering of compost with newspaper

WATERING: After covering compost with newspaper, water is sprinkled over beds.

43
Cultivation in polythene bags
i. Polythene bags filled with compost
ii. After filing bags with compost, spawn is sprinkle over compost and then polythene
bags were closed.

Filling bags of Button mushroom Filled polythene bag

SPAWN RUN:-
1. Under good conditions within 14-15 days of spawning the compost surface is covered with
the cottony growth of white mycelium this condition is called spawn run.
2. The temperature maintained in cropping room is 23 ± 2ºC.
3. The relative humidity should be around 90%.
4. Higher the amount of CO2 would be beneficial.

Spawn Run

 When white mycelium is grown, application of CASING is essential for fruiting of

mushroom.

44
 CASING
The practice of covering uniformly the spawn in compost surface with a suitable soil mixture
is called casing. . It is the 1-1.5 thick layer of coco peat or other substrates (like sand and
farmyard manure) that covers compost colonized with fungal mycelium that acts to trigger
the fructification process and as a water reservoir for developing mushrooms.

CHARACTERSTICS OF CASING MATERIAL:-

i. Casing material should not have big lumps or very fine & powdery.
ii. Posses good Water holding capacity.
iii. It should be porous enough to allow free gaseous exchange.
iv. It should not harbour of pest or pathogen for that purpose, it should be disinfectant
with steam or suitable chemical before use when chemical is used, it must have
been thoroughly aerated to get rid of all traces of chemical used.
v. PH should 7 – 8.
CASING MATERIAL

Cocopeat-3 Quintal

Ash of Rice husk -3 Quintal

Sand- 6 Quintal

Formaldehyde – 4% solution

PREPARATION OF MIXTURE OF CASING: - Mixture used as a casing material

successfully used by the growers of the region. The content of either of the mixture should
be mixed properly and wetted to their water holding capacity before disinfection.

45
Disinfection can be done either with steam or chemical. For steam pasteurization the
casing soil is treated with pressurized steam in a chamber and heated at 62-65 ˚C for 5-6hrs.

TREATMENT: Chemical treatment with 4% formaldehyde is quite effective.

The treated soil is heaped and covered with polythene sheet for 48hrs .Thereafter it is open,
turned again and again to free it from fumes of formaldehyde.

Applying Casing : Casing is mainly done after 15-20 days of spawning when mycelium
spread. The casing mixture is applied up to 1 – 1.5inch thickness. Casing is applied after
the removal of newspaper or polythene sheet. After casing the water should be sprinkled
immediately.

PINHEAD FORMATION

 Formation of pinheads can be observed 25 days after sowing. This stage of mushroom
cultivation is very important. Pinheads continue to expands and grow larger to the button
shape and enlarges to mushroom watering was stopped when pinheads were forming.
 At this stage temperature was maintained at 24˚C and relative humidity at about 100%
CO2 is 1%.

CROPPING AND CROP MANAGEMENT

The crop management of mushroom begins with the arrangement of trays, beds in growing
room, ventilation, watering, picking and harvesting of the mushroom crop.

 Arrangement of beds

46
 Ventilation & Watering

ARRANGEMENT OF BEDS:-

 The beds are arranged one above the other in lines, keeping line to the line gap 2 to 2.5 ft.

 Empty fruit crates are also being used as it leaves gap 6-9 inches between two trays one
above the other.

 The shelf system based on permanent structure made up of iron angles or bamboos.

 Living working space is 2 – 2.5 ft.

VENTILATION AND WATERING

 The growing room should have facility of regulated cross ventilation preferably with
opposite side windows and doors.

 Almost no ventilation is required during the entire spawn run period (10-15 days)

 Subsequently enough cross ventilation has to be provided for better gaseous exchange
during the whole cropping period.

 Regular spraying of water on the spawn or on the beds is to be done once or twice a day to
keep the surface moist.

 During having flushes the watering is increased by 20 to 40 % depending upon the

intensity of a cop

Watering

47
 HARVESTING

After 50 days mushroom is ready for harvesting .Harvesting was done by gentle twisting of
the mushroom head clockwise and anticlockwise and softly pulled up. Mushrooms of 7 to
8cm in diameter were harvested and the holes formed at the areas of harvesting were filled by
sterilized soil immediately. The surface of the bed kept leveled and wherever new casing was
distributed.

General post- harvest management of mushroom include following techniques:

 Cleaning: After harvesting, mushrooms are cleaned by washing in clean fresh water
and then in sodium metabisulphate (5ml in 10L of water).

 Grading: Grading is an important step for efficient marketing of mushrooms.

Grading is done according to following specifications:
 Colour: pure white, slightly brown, damaged
 Size of cap
 Size of stem

48
  Cooling: It is a technique in which produce is kept in a plastic bag and stored in
cooling unit.
 Packing: Packing of mushrooms is done in polythene bags and cartons.

 Transportation: Mushrooms can be stored at low temperature of about 4 to 5˚C for

3 to 4 days. They need to be transported in cold environment and once they reach
market they are immediately transferred to deep freeze.

 Preservation: Preservation of mushrooms is very important technique to get good
price and increase shelf life of mushrooms. There are various methods of preservation
used for mushrooms given below:
 Canning: It is the process of preserving mushroom pieces in brine, butter, oil
vinegar. Canned mushrooms form major share of world trade.
 Drying: Drying is the old age method of preserving mushrooms. Various
dehydration methods are used like sun drying, mechanical drying, air drying and
microwave oven.

Sealing: Effective sealing of polythene after packing plays an important role. Sealing of
packets was done with the help of manual heat sealing devices.

MARKETING:-

• Due to perishable nature of mushrooms they should be marketed within 3-4 days after
harvesting.

• The Minimum Support Price of button mushroom is Rs.80-100 per kg.

• Also, mushrooms are marketed in plastic packets weighing 200gms which quote Rs.20-25
in the market.

49
 OYSTER MUSHROOM (DHINGRI)
Introduction:

Unlike white button mushroom, the oyster mushroom can be dried very conveniently and
stored with increased shelf life and can be reconstituted for use whenever desired .Moreover
Dhingri contains high percentage of quality protein, minerals and vitamins which make it an
important table delicacy with good consistency, flavor and taste. Its Rapid growth on a
variety of organic residues without resorting them to composting.

Different species of button mushroom of Pleurotusflorida, Pleurotussajorcaju,

Pleurotusostreatuson chopped unfermented wheat straw or chopped paddy straw under
Punjab conditions.

Advantages of Oyster mushroom cultivation:

 It grows on most cellulosic wastes (e.g.Wheatstraw,Paddy straw) which are available

in bulk.
 It can be grown using a variety of containers such as poky bags,nets,trays, baskets etc.
 Spawn run is very fast which hence the chances of contaminating is highly reduced.
 It can be cultivated over wide range of temperature from 15-30°C.

Biology:

The oyster mushroom is soft and variously colored from white, cream-brown, yellow and
pink. The Pileus is usually shell and tongue shaped. The color intensity may alter due to
substrate as well environmental conditions like light and temperature.

Life cycle of Oyster mushroom:

50
On each basidium are present four basidiospore which germinate on suitable substrate to
produce septate honikaryotic mycelium and then they undergo plamogamy to give rise to
heterokaryotic mycelium.

Cultivation of Oyster mushroom:

Punjab Agricultural University has developed and recommended a simple low cost
cultivation technology for the Cultivation of this mushroom.

Steps are given below:

Preparation of substrate:

Wheat straw or chopped paddy straw (2-3 inches pieces) is spread on floor and is wetted
throughlyfor 16-20 hours with clean water so that the straw attains 70-75 % moisture.

Filling and spawning:

Polyethylene bags of varied sizes can be used as containers e.g: bags of 18×12 inch, 20×16
inch sizes can accommodate 3,5 kg of wetted straw, respectively.

Methods of filling:

There are two methods of spawning, namely multilayered and through spawning.

In case of former, the container is filled up to 3 inch level with the wetted straw and bits of
spawn are broadcasted on it and thereafter, gentle pressing is resorted to. In this way, the bag
is filled to its capacity with alternating layers of about 1-2 inch of wetted straw and spawned.
Wheat grain spawn is used @10% of dry weight and each layer of straw should be spawned
with approximately equal amount of spawn.Afterspawning, the upper end of the bag is tied
with gunny thread and lower edges of the bag are cut to drain off the collected water. These
bags are arranged in tiers on shelves or otherwise in a growing room provision for light.

Watering:

No watering is required during the period of spawn run. The yellow color of the wheat straw
gradually becomes whitish as the mycelium spreads throughout the substrate.

51
Cropping:

After 2-4 weeks of spawning, small mushroom primordia appear and it is at this stage that the
bag is cut open and very light watering is given regularly in order to keep them moist. The
humidity in the growing room is maintained between 80-85% and ventilation is allowed for
4-5 hour daily.

Resulting spawn implemented straw shows fruit bodies, which are subsequently harvested on
maturity. The Mushrooms may appear in clumps or singly.

Picking:

The fruit bodies of Dhingri are generally picked as soon as their margins start enrolling.
Picking is done by holding the upper portion of the fruiting body and giving it a gentle twist.

The whole of the mushroom is edible. Small polyethylene packets of 200-250 g each are
made for marketing in fresh form. These can be dried and stored in sealed Polythene bags
with increased shelf life.

52
 PADDY STRAW MUSHROOM

INTRODUCTION:

The paddy straw mushroom is also known as tropical mushroom or Chinese mushroom. The
cultivation of this mushroom originates in china that’s why it is the most popular variety in
China as well as in other Asian countries.

PADDY SYRAW MUSHROOM

Climatic requirement:

1. It grown at a wide range of temperature i.e., 28-45 degree Celsius. The optimum
requirement being 35 degree Celsius. The minimum temp. for its cultivation 28 degree
Celsius become available in Punjab from third week of April. Thus, its cultivation can start
around third week of April and continues till the mid of September.
2. This mushroom can be grown indoor in the Punjab from April to August under natural
temperature regime of the summer period.
3. The desired site for its cultivation is the indoor space with regulated facility for cross
ventilation.

Taxonomic classification:

KINGDOM Fungi
DIVISION Basidiomycotina
CLASS Basdiomyctes
SUB CLASS Holobasdiomycetidae
ORDER Agaricales

FAMILY Plutaceae

53
GENUS Volvariella
SPECIES Volvacea,diplasia,esculenta

MORPHOLOGY:

This mushroom is fast growing fungus with slender fleshy stipe that is about 3-8 cm in length
and dark grey cap which is 6-12 cm in diameter. Five stages have been identified during its
development.

a. Pin head stage

b. Button stage
c. Egg stage
d. Elongation stage
e. Mature \umbrella stage

PROCEDURE OF CULTIVATION OF PADDY STRAW MUSHROOM:

1. Preparation of straw bundles -Make bundles from paddy straw each bundle weighs
about 1 kg and is tied at two ends with gunny threads. The unequal protruding parts of the
both ends are cut off to make them of equl length.

2. Lying of beds and spawning: Each bed consists of 22 bundles. The paddy bundles are
wetted by either by immersing in water of in a tank or by putting plenty of water on them
while arranged in a thin layer. Keep the bundles soaked in water for 16-20 hours so that
these attain 70-75 % water.
Make a platform 3-6” height from floor and the first layer of 5 bundles is laid on the
platform by placing the bundles in close contact with one another and is spawned by
broadcasting grain spawn on it. The second layer is laid on the first in such a way that
bundles are right angle to those of the first layer. Then this layer is spawned too. In this
way four layer are laid above another and each spawned uniformly. The top layer of the
spawn on the bed is covered with the loose paddy straw.

The total quantity of spawn is 300 g or 75 g spawn per layer

.
3. Watering: There is no need for watering the beds for first 2 days after spawning.
Thereafter the bed should be kept the moist. Frequency of the water is adjusted according
to the site and local environmental condition.

4. Cropping and picking: Small pinheads are appearing after 7-9 days after spawning.
As soon as these are observed a lot of ventilation should be given to the room and be
continued throughout the cropping period. Each mushroom button becomes ready for
harvesting within 2-3 days after its appearance. The mushrooms which are egg shaped
may appear in clumps or singly from all surfaces of the bed. The mature unopened
mushroom button may be picked once or twice a day by gently twisting the upper end of

54
the fruiting bodies. Mushrooms continued to appear for 15 days or so in 2-3 flushes. This
process continues for another two weeks but it is not economical to keep such beds
anymore and they need to be replaced with fresh ones.

6. Packing and shelf life: The harvested mushrooms are cleaned off the straw pieces
sticking to them and are packed in perforated polythene bag in 200 gm lots the
marketable mushroom must be kept at cool temperature. This mushroom is very
delicate and should be consumed as early as possible. It can be conveniently dried at
room temperature of the summer day. If exposed to sun light it is transformed into a
crisp material in 72 hrs. Opened and unopened mushroom should be dried separately
as they differ from in texture and quality. The dried mushrooms are then packed and
sealed on polythene bags and can be stored for 3 months without any loss of flavour
aroma and edibility.

55
 MILKY MUSHROOM

INTRODUCTION:
The milky mushroom is technically known as calocybeindicawas first collected wild
form West Bengal (India) by Purkayastha and Chandra in 1974.

Climatic requirement:-This mushroom can be cultivated in the temperature range of

25-38 degree Celsius with the good biological efficiency ( 60-70%) and has good
potential under tropical and sub-tropical conditions. Hence it can fit well as a filler crop
in the relay cropping followed under seasonal cultivation of mushroom under Punjab
conditions.

TAXONOMIC CLASSIFICATION:
KINGDOM Fungi
DIVISION Basdiomycotina
CLASS Basidiomycetes
ORDER Agaricles
FAMILY Tricholomataceae
GENUS Calocybe
SPECIES indicaa

MORPHOLOGY

56
 The pileus (cap) is white, 10.0-14.0 cm wide and non-hydrophanous in nature. At
initial stage cap is convex and later on it expands and becomes flat like an umbrella,
stipe of the mushroom is in the centre but sometimes eccentric, cylindrical with sub
bulbous base. Generally length of the stipe is about 10 cm and its width varies from top
to base. It is 1.8 cm thick at the top, 3.5 cm in the middle and 2.4 cm thick at the base.
PROCEDURE OF CULTIVATION OF MILKY MUSHROOM:

1. Preparation of straw: The wheat straw is spread on the floor and wetted for 16-20
hours to attain 70-75 % moisture level. The straw is then filled in gunny bags and the
bags are dipped in boiling water for 40-45 min. During this boiling care is to be taken
that the gunny bags should properly dip in the boiling water. Then the boiling straw is
allowed cool down for overnight.
2. Filling of bags and spawning: The cool straw is filled in polythene bags @2kg
wet substrate per bag. Multi-layered spawning of the wheat straw is done for
spawning in case of milky mushroom. After spawning the upper end of the bag is tied
with gunny thread and the lower edge of the bags are cut to drain off the collected
water. These bags are arranged in tier or shelves. The spawn impregnates in the boiled
straw in about 15-17 days.
3. Casing of the bags: After completion of spawn run the mouth of the bags is
opened and disinfected casing soil consisting of FYM (1 year old): Sandy soil (4:1 v\v
) is put on the surface. The thickness of the casing soil is 1” and should not be too
thick. The bags are kept on the shelves in the growing room and surface of the bags
are watered daily twice a day. The temperature in the growing room should be
between 25-38 degree Celsius and humidity in excess of 75-80 % should be
maintained. The bags show appearance of the pinhead in about 13-15 days.
4. Cropping: The pinheads and primordia develop into mature sporocarps or fruit
bodies ready for harvest in the next 5 days or so. At the time of harvesting the cap
diameter is about 5-7 cm and the weight of the fruit body is about 40 grams. If fruit
body is not harvested at proper time, it can attain very large size and weight; however
such large sized fruit bodies are not preferred in the market

57
 DISEASES OF MUSHROOM

The diseases may be due to the fault in preparing compost, casing soil, bad sanitary
conditions and variations in humidity and temperature prevailing in the mushroom houses.

Major Diseases of Mushroom

1. Fungal Diseases

2. Bacterial diseases

3. Viral disease

FUNGAL DISEASES

a) Dry Bubble

 Causal organism : Verticillium fungicola

 Symptoms : Light brown spots on mushroom cap.Brown spots coalesce and cover
the cap in an irregular brown blotch.Brown spots on microscopic examination show a
fine white to grayish mould, having a unicellular hyaline conidia,borne interminal
cluster.

 In severe cases, mushroom becomes distorted.

 The effected mushroom become dry, leathery and is deformed.

 Management:

 Pick and destroy infected mushroom to prevent spread

 Sanitary conditions in growth house
 Lower the temperature to 14°c when disease noticed

58
 Use clean equipment.
 Control flies and mites.
 Bubble can destroy with salt.

b) Wet bubble
 Causal Organism : Mycogone perniciosa
 Symptoms: Golden brown liquid exudates containing bacteria and spores ,the reason
for the disease being commonly known as wet bubble.
 Wet Bubble attains more size than dry bubble.
 Also white mouldy growth leading to give foul odour.

Management

 Sanitation in growth house.

 Clean environment around cultivation area.                                                               
 Incorporating benzimidazoles in the casing.
 Benomyl at the rate of 0.95 g/m2,
 Carbendazim and thiabendazole at the rate of 0.62 g/m2

c) Cobweb Disease

 Causal Organism: Cladobotryum dendroides

 Symptoms :

 Cottony growth spreading over casing as well as on the mushroom within 12 hours.
 Large patches of mildew appear on the beds and buttons in this area are infected and
become unsalable.
 Infected mushroom develop a soft wet rot internally.

Management

 Identify disease symptoms early, not only the web but also cap spotting.
 Treat spotty infections with a alcohol drenched paper towel
 Cover infected areas with salt
 Change from light peats to heavy peat casing may encourage disease development,
but heavy black peats are not responsible for initial infections.
 Heavier casing may require increased water applications, therefore may encourage the
spread and development the disease.
 Control strategies include lowering humidity and /or increasing air circulation

59
 Increase hygiene of the harvesting and watering department.
 Judicious applications of Benzimidazole fungicides should be made
 Chlorothalonil should be included in the fungicide application program.

d) Trichoderma spot
Causal organism: Trichoderma viride
Symptoms: Mushroom tissues resulting in reddish brown to mahogany brown
coloration along the strip.
 Buttons overgrown by mould show soft wet rot.

Management
For effective control, the compost and casing should be carefully prepared besides
using dithiocarbamate fungicide.

e) Truffle
Causal Organism: Diehliomyces microspores
Symptoms
 Its mycelium is white to yellowish later into whitish to cream, solid and wrinkled
masses.
 The fruiting body contain oval to sub spherical asci, each with smooth and yellowish
spores.

Management
 Adequate ventilation should be provided.
 High humidity should be avoided.
 Altering the spawn running and cropping temperature in the mushroom house.

f) Plaster Moulds
Causal organism: Scopulariopsis fimicola
Symptoms:
White patches of the mould have been observed which first appear near the supports
and corners of the trays.
Management:
 Over wet compost and high temperature during spawning should be avoided for
effective control of the mould.
 Mixing of 10ppm of carbendazim with compost at spawning prevent the appearance
of plaster mould.

g) Inky caps
Causal Orgnism : Coprinus

60
 Symptoms
Long slender stripes and thin caps of the fruiting body.
Management
The grower must rogue out the fruiting bodies of these weed mushroom to prevent
them.

Bacterial Diseases
a) Bacterial Spot

 Causal Organism: Pseudomonas tolaasii.

Symptoms:

 Lesions on tissue that are pale yellow initially later become a golden yellow or rich
chocolate brown.
 Pale yellow spots on the surface of the piles later it turns to yellow.
 In Severe case mushrooms are radially streaked.

Management:

 Sanitation
 Lowering humidity
 Watering with a 150 ppm chlorine solution.
 If the mushroom stays wet, however, chlorine has little effect since the bacterial
population reproduces at a rate that neutralizes the effect of the oxidizing agent.

VIRAL DISEASES

Viruses are mainly transmitted to healthy mushroom by infected mushroom spores as

well as the infected mushroom tissue.The most consistent symptoms are : (i) Barren
zones on the beds (ii)fruiting below casing soil

Management

 Spray the trays and the other equipment with 4% sodium penta chlorophenate
solution.
 Disinfect doors, floor, walls etc with 4% formaldehyde solution.

NON PATHOGENIC MALADIES

a) Rose comb

Caused by frequent pesticides spray and by incomplete burning of coal or kerosene

use for heating the mushroom house. The cap is distorted and gills or lamellae
develop on its upper surface.

b) Long stalked mushroom

In a poorly ventilated mushroom house, this type of abnormality is common. The

stalk becomes very long whereas the cap remains small.

61
c) Stroma

Aggregation of mushroom mycelium on the spawn bed compost or casing is known as

stroma, which is basically related to the genetic character of spawn. If the spawn is
exposed to harm petroleum based fumes or chemicals or detergents during its
preparation, storage or transit also leads to stroma manifestation.

INSECTS AND MITES

Small larvae of mushroom flies bore tunnels into fruiting bodies, causing them to rot
and rendering them unfit for human consumption. One of the two sprays of Malathion
@5ml in 10L of H2O for 100m2 bed can control these pests.

Nematodes

Their occurrence has been found to be the result of faculty preparation of compost and
casing soil. The nematodes eat up the spawn and can be controlled by pasteurizing the
compost and responding it.

62
 CONCLUSION

During this training period, I gained a lot of experience and knowledge. I received a lot of
information about mushroom and its benefits. I get to understand that how mushroom
cultivation is playing an important role as profitable allied sector in our agriculture field in
present days. This training gave very meaningful knowledge to me in order to prepare myself
before stepping into real work environment. At last, I would like to say that this training
programme was an excellent opportunity for me to get to field level and experience the things
that I would never gained through out theory classes.

63