Research Mushroom Cultivation Oyster Mushroom Cultivation | Oyster Mushroom Cultivation |
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Oyster mushrooms (Pleurotus spp., viz., P. ostreatus, P.flabellatus, P. sajor-caju, P. florida etc.) are a good choice for beginning mushroom cultivators because they are easier to grow than many of the other species and they can be grown on a small scale with a moderate initial investment. There species grow wild in the forests which can be cultivated in thatched, polythene, brick or stone houses. Substrate preparation Chemical sterilisation technique  Spawning When the pasteurized substrate has cooled down to room temperature, it is ready for filling and spawning. At this stage, substrate moisture content should be about 70%. Polythene bags (35 x 50 cm, 150 gauge) or polypropylene bags (35 x 50 cm, 80 gauge) may be used for its cultivation. One 500 ml bottle spawn (200-250 g) can be used for 10-12 kg wet straw ( 3 bags). Spawning can be done in layer spawning or through spawning. In case of layer spawning, fill the substrate in bag, press it to a depth of 8-10 cm and broadcast a handful of spawn above it. Similarly, 2nd and 3rd layers of substrate should be put and simultaneously after spawning, the bags should be closed. In through spawning, pasteurized straw is mixed with 2% spawn and filled in bags. After gently pressing, close the bags for spawn running (development). Spawned bags should be stacked in racks in neat and clean place, in closed position. Temperature at 25±5 °C and humidity at 70-85% should be maintained by spraying water twice a day on walls and floor. It takes 20-22 days when bags will be fully covered with white mycelium. Cropping and harvest After 20-22 days, when bags are fully impregnated with white mycelium, transfer the bags into cropping room and remove polythene/ polypropylene covers. The open blocks should be kept in racks about 20cm apart. Rack should be 60 cm wide with gap of 50-60 cm between two shelves. Mushrooms grow in a temperature range of 20-33 C. Relative humidity is maintained by spraying water twice a day on the walls and floor of the room. Spraying of blocks should be avoided for the first 2-3 days. A light mist spray of water is given on blocks as soon as the small pin heads appear. Once pinheads are 2-3 cm big a little heavier watering is to be done on blocks and father watering of blocks is to be stopped to allow them to grow. Mushrooms should be plucked before they shed spores to maintain quality. After 1st flush of harvest, 0.5 to I cm outer layer of the block should be scrapped. This helps to initiate 2nd flush which appears after about 10 days. After harvest, the lower portion of the stalk must be cleaned with dry cloth. They should be packed in perforated (5-6 small holes) polythene bags to keep them fresh. It looses freshness after about 6 hours, which can be enhanced by keeping them in refrigerator. Oyster mushroom can be sun dried for 2 days and dried product marketed in polythene bags. Dried mushrooms should be soaked in water for 10 minutes before use.
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Mushroom is an exotic and nutritious source of vegetarian food. It has many varieties. Most of them are edible. Mushrooms have a high nutritional value and are high in protein. They are also a good source of vitamins (B1, B2, B12 and C), essential amino acids and carbohydrates but are low in fat and fibre and contain no starch. When fresh they have a very high water content of around 90%.