MUSHROOM GROWING

CHAMBER
PRESENTED BY

Dr. Hemendra Yadav

 INTRODUCTION
• Mushroom is a fungi producing a fleshy fruiting body, especially one
consisting of a stalk with an umbrella cap.

• It has two part :- Cap like structure is known as PILEUS.

• Attached with thread like structure MYCELLIA.

• Mycellia absorb nutrient from soil, it do nit require sun light for their
growth.
• It is known as a plant without chlorophyll and meat in vegetables, and it is found
in innumerable varieties, more than 2000 of varieties are included in the list of
edible mushrooms.
• To suit to the climate of India, Button Mushrooms, Oyster Mushroom, Milky
Mushrooms etc are produced. Among them, the button mushroom is produced on
commercial purpose.
• Mushrooms are on the top in regard to taste, smell, proteins and medicinal
qualities in food items. Mushroom is a perfect contains good quality proteins and
a fair quantity of vitamins. It is a perfect food for the protection of heart and
nervous systems.
 TYPE OF MUSHROOM
1. Button Mushrooms
They are most common variety of mushroom found in India, they have mild flavour, soft
texture and milky. They are also called champignon(de Paris)

White Button Mushroom

2. Oyster Mushrooms
They have fan shaped . They have a mild flavour and odour that get enhance when exposed
to heat, they are grow in tropical regions we can find them in Orissa, Karnataka,
Maharashtra,West Bengal & Madhya Pradesh.

Oyster Mushrooms

3. Paddy Straw Mushrooms

They have good combinations of all attributes like flavour, aroma, delicacy, high content
of protein and vitamins and minerals. The fruiting body formation starts with tiny cluster
of white hyphal aggregates.it is an edible mushroom of the topics and subtropics, and
began to be cultivated in china as early as 1822.

Paddy Straw Mushroom

4. Enoki Mushrooms
The rare specie of mushrooms have a light, almost fruity flavour. Their appearance
resembles small white straws with tiny caps on them. They have bioactive
polysaccharides, FVE protein, and ribosome- inactivating protein that can regulate the
immune system.

Enoki Mushrooms

5. Portobello Mushrooms
they have a woody flavour . They look like a giant versions of the button mushrooms
and also known as “cep mushroom”. They are low in calories and are a good source of
15 different vitamins, minerals and antioxidant phytonutrients including copper selenium
and B vitamins. they are sensitive to environmental change and they take longer to grow
as the mature stage of white button mushroom.

Portobello Mushrooms
6. Shitake Mushrooms
They have smoky flavour that’s simply delicious. They have plentiful medicinal properties
with low water content. Their incorporation in the culinary world has been a slow journey
will a long way still to go. There is focus on their cultivation in the northern states of India

Shitake Mushrooms
 MARKET OUT LOOK (WORLD WIDE)
• The global mushroom market consumption was 12.74 million tons (MT) in 2018 and
is projected to reach 20.84 million tons (MT) by 2026, exhibiting a CAGR of 6.41% in
the forecast period.
• Major mushroom producing countries:
• China, USA & Netherland:- >60% of the world production
• China 46%, about half of the world mushroom production
• Mushroom production of India: (16th Rank in the World)
• About 1.75 lakh metric tons (about 0.4 % of the world production) till 2019
MARKET OUT LOOK (INDIA)
 SCOPE IN INDIA
• In India, its production earlier was limited to the winter season, but with technology
development, these are produced almost throughout the year in small, medium and
large farms, adopting different levels of technology.
• However, commercial production of white button mushroom was initiated in the hilly
regions of the country (17- 18°C) like Chail (Himachal Pradesh) Kashmir and Ooty
(Tamil Nadu).The white button mushroom (Agaricusbisporus) is grown on compost
based on various agricultural wastes and animal manure.
• A large number of small units without climatic control equipment exist throughout
India and function during the autumn and winter months only. As a whole it is a good
project for new entrepreneurs to invest.
• White button mushrooms are grown all over the world and account for 35-45 % of the
total mushroom production. In India, large units with production capacities between
 MARKET ANALYSIS
• White button mushrooms are grown all over the world and account for
35-45 % of the total mushroom production. In India, large units with
production capacities between 2000 – 3000 tonnes / annum, have been
set up mainly as export oriented units in the southern, western and
northern regions. A large number of small units without climatic control
equipment exist throughout India and function during the autumn and
winter months only.
 DEMAND AND SUPPLY
• The possibilities of exporting fresh mushrooms to the markets in Middle East, Europe
and USA need to be explored. Europe is a very large producer of fresh button
mushrooms as such only some exotic varieties of mushrooms which are high priced
can be exported to these countries. However, some inhibiting factors are high cost of
transportation and absence of proper pre-cooling techniques and storage facilities.
• A big gap exists between the demand and supply position of white button mushrooms
in the United States and European market. India exports the highest quantity of the
mushroom produced in the country to USA. Netherlands and China account for 60%
of the export of mushrooms. Germany is the largest importer and France and UK are
large producers as well as consumers
 MUSHROOM GROWING ROOM
1. Cold Room Panels ( 80mm / 60 mm)
2. Air cooled BSL Make Refrigeration unit Model No:
RUAHI-08022-CS-I-N (11.0 TR) and Blue star make

condensing unit along with controller

3. GI Duct on indoor units along with polythene duct,

dampers, fresh air blower set for each room along with humidity meter
4. Humidifier (optional), Co2 and RH meter (optional)
 Standard Mushroom Growing Room Sizes (in feet) and
production capacities
1. 35(L) X 15 (W) X 15 (H) --- 1600-1750 bags --- 5.5 TR AC with flexible duct
arrangements for uniform cooling in racking aisle area

Production capacity - 3500 KG Per batch X 7 crops =24500 KG per season

2. 65(L) X 15 (W) X 15 (H) --- 3200~3500 Bags - 11.0 TR (5.5 TR X2) AC with flexible
duct arrangements for uniform cooling in racking aisle area

Production capacity - 7000 KG Per batch X 7 crops =49000 KG per season

TYPICAL LAYOUT OF GROWING CHAMBER
RACK FOR GROWING ROOM
GROWING CONDITION REQUIRED
Vegetative Growth (Till Spawn Run before Pinning)

Temp - 24C (plus minus 2C)

CO2 - Above 5000 PPM (for better and fast growth)
Humidity - 90%

Reproductive Growth (After Spawn Run after Pinning)

Temp16C (plus minus 2C)

CO2 - Below 1000 PPM (Regular ventilation required)
Humidity - 80-90%
 PROSSES OF MUSHROOM PRODUCTION
• Spawn production
• Compost preparation
• Spawning
• Spawn running
• Casing
• Fruiting

Spawn production - Spawn is produced from fruiting culture / stocks of

selected strains of mushrooms under sterile conditions. Stock culture may be produced in
the lab or may be obtained from other reputed sources. Fruiting culture is mainly
imported from various places including foreign sources which give higher yield than
Indian strains and the spawn is produced in the lab.
Compost preparation - The substrate on which button mushroom grows is
mainly prepared from a mixture of plant wastes (cereal straw/ sugarcane bagasse etc.),
salts (urea , superphosphate / gypsum etc), supplements (rice bran/ wheat bran) and water.
In order to produce 1 kg.of mushroom, 220 g. of dry substrate materials are required. It is
recommended that each ton of compost should contain 6.6 kg. nitrogen, 2.0 kg. phosphate
and 5.0 kg. of potassium (N:P:K- 33: 10:25) which would get converted into 1.98% N,
0.62% P and 1.5% K on a dry weight basis. The ratio of C: N in a good substrate should
be 25-30 : 1 at the time of staking and 16-17 : 1 in the case of final compost. In this
method, the first turning is given about six days after preparation of the substrate for
composting.
Spawning - The process of mixing spawn with compost is called spawning.
(i) Spot Spawning: Lumps of spawn are planted in 5 cm. deep holes made in the compost
at a distance of 20-25 cm. The holes are later covered with compost.
(ii) Surface Spawning: The spawn is evenly spread in the top layer of the compost and
then mixed to a depth of 3-5 cm. The top portion is covered with a thin layer of compost.
(iii) Layer Spawning: About 3-4 layers of spawn mixed with compost are prepared which
is again covered with a thin layer of compost like in surface spawning.
The spawn is mixed through the whole mass of compost at the rate of 7.5 ml./ kg.
compost or 500 to 750 g./ 100 kg. compost (0.5 to 0.75%).

Spawn running - After the spawning process is over, the compost is filled in
polythene bags(90x90 cm., 150 gauge thick having a capacity of 10 kg. per bag approx)
trays / shelves which are either covered with a newspaper sheet or polythene. The fungal
bodies grow out from the spawn and take about two weeks (12-14 days) to colonise. The
temperature maintained in cropping room is 23 ± 20 C. Higher temperature is detrimental
for growth of the spawn and any temperature below than that specified for the purpose
would result in slower spawn run. The relative humidity should be around 90% and a
higher than normal CO2 concentration would be beneficial.
Casing - The compost beds after complete spawn run should be covered with a layer
of soil (casing) about 3-4 cm. thick to induce fruiting. The casing material should be
having high porosity, water holding capacity and the pH should range between 7-7.5. Peat
moss which is considered to be the best casing material is not available in India, as such
the mixtures like garden loam soil and sand (4:1); decomposed cowdung and loam soil
(1:1) and spent compost (2-3 years old); sand and lime are commonly used.

The casing soil before application should be either pasteurized (at 66-700 C for 7-8
hours), treated with formaldehyde (2%), formaldehyde (2%) and bavistin (75 ppm.) or
steam sterilized. The treatment needs to be done at least 15 days before the material is
used for casing. After casing is done the temperature of the room is again maintained at
23-280 C and relative humidity of 85-90% for another 8-10 days. Low CO2
concentration is favourable for reproductive growth at this stage.
Fruiting – Under favorable environmental conditions viz. temperature (initially 23
± 20 C for about a week and then 16 ± 20 C ), moisture (2-3 light sprays per day for
moistening the casing layer), humidity( above 85%), proper ventilation and CO2
concentration (0.08-0.15 %) the fruit body initials which appear in the form of pin heads
start growing and gradually develop into button stage.
TUNNEL/TUNNER AND BUNKER
CYCLE OF MUSHROOM PRODUCTION
 POST HARVEST MANAGEMENT
1. Refrigeration/Instant Packing
2. Freeze Drying
3. Dehydration
• Pre Treatment
• Drying
4. Canning
1. Refrigeration/Instant Packing
Freshly harvested mushrooms are packed in 25 gauge polythene bags without making any
holes. Immediately after packing they are stored at 5°C in a refrigerator. This process
extends the storage life for 3-5 days. This process helps in reducing the respiratory rate
and minimizing the water loss. In addition, it reduces browning of mushroom and off
flavour development.

2. Freeze Drying
The mushrooms are sliced and immersed in 0.05 per cent sodium meta bisulphite and 2
per cent common salt solution for 30 minutes. They then blanched in boiling water for 2
minutes, followed by cooling. This then frozen for one minute  at -12°C and store at –
20°C. This process extends the storage life for 3-4 months.
3. Dehydration
This treatment involves three steps viz., Pretreatment, drying and storage.
(A) Pre treatment:
Clean the mushroom and blanch it in boiling water for 2 minutes and immerse it in cold
water for 2 minutes. Dip the mushroom in water containing 0.2 per cent potassium meta
bisulphite and 1 per cent citric acid and use for drying.
(B) Drying:
Sun drying: The pre treated mushroom is dried in open sunlight till it reaches 1/10th
weight of the fresh product. After drying, it can be stored for 3 months, however colour
may turn to brown and appearance of the final  product is not good.
Drying in flow drier: Dry the pre treated mushroom at 60°C with heated air  for 6-8 hr.
This process lead to bring the final moisture level to 3-5%.
Vacuum drying: Dry the pre treated mushroom at 40°C under vacuum condition instantly.
This process yield a very good quality mushrooms but cost of processing is heavy.
4. Canning
Canning is adopted on a very large scale, especially for preservation of button
mushrooms. For canning purpose, the mushrooms should be harvested at an early stage.
The mushrooms of uniform size are selected and stalks are cut before processing.
Procedure:
• Wash the mushroom in clean water to remove dirt and other foreign materials.
• Dip the mushroom in boiling water for 2 minutes, take it out and dip in cold water for
2 minutes.
• Fill the mushrooms in the specially made cans upto ¾ capacities. (Approximately 220-
g mushrooms are filled in 1-lb cans)
• Add salt solution consisting of 2 per cent common salt, 2 per cent sugar and 0.3
per cent citric acid just to fill up to the brim. (Before adding, the salt solution should
be boiled and filtered through muslin cloth)
(Approximately 125 ml. solution is needed for 1 lb can).

• Place the lid on the can and keep the cans in boiling water or steam till the
 temperature in the centre of the cans reaches 80-85° C.

• Seal the can on a seamer to get an air tight seam.

• Sterilize the cans in an autoclave at 10 lb. pressure for 20-25 minutes.

• Keep the cans immediately after sterilization in clean cool water for cooling.  

• Wipe the cans with a dry cloth and store in a cool dry place. This process extends the
storage life up to 12 months.
MUSHROOM PLANTS LOOK LIKE THIS
THANK YOU
Contact
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