Writer: Manohar Prince Giri
Birgunj-22 Jagarnathpur
B.sc agriculture final year
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White button mushroom is most cultivated species of mushrooms. It is also most cultivated edible mushroom of India. The productivity of mushroom was found to 1.2 kg per 10 kg of compost per harvest. The mushroom was cultivated in controlled condition of lab and provided with standard environmental conditions. Pure or nucleus culture was obtained from the fresh tissue culture in the lab on MEA and PDA media. Wheat was used as substrate for the spawn production. Compost was prepared by long method of composting and compost bag of 10 kg were packed. Loam soil and sand in ratio of 4:1was used as casing medium. There was no any occurrence of insects, pest or diseases caused by any organisms during whole cropping period.
Key words: Compost, Mushroom, MEA, PDA, Spawn
Introduction:
The Scientific name of white button Mushroom is Agaricus brunnescenes var. albidus. White button mushroom are found growing commonly on soil enriched with cow dung, forest litters or horses’dung (https://www.google.com/search?q=ICAR+notes+of+mushroom+cultivation&oq). This is most cultivated variety of mushroom throughout the world and accounts for 35-45% of total mushroom production in world.Mushrooms being cultivated from ancient times for their nutritional value and flavour especially in the far eastern countries, where climate is temperate in nature. The protein found in mushrooms is less than in compare to animals but much more than found in most plants grown. They contain low fat content, high fibre and all essential amino acids required by human being and with the exception of iron, contain all important minerals too (Sadler, 2003).There is tremendous potentialandmarket demandforgrowingahighlynutritiousfood i.e. mushroomwith excellent taste from various substrates that are plentiful and not very expensive too (Beetz and Kustudia, 2004).Globally the consumption of mushrooms has been increased from 1to4.7kg of cultivated edible mushrooms per capita in the period 1997 to 2013 (Royse et al. 2017). Previously the cultivation of this mushroom was restricted to winter season but today it is being cultivated throughout the years with advancement in technology.
Scientific classification
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Agaricaceae
Genus: Agaricus
Species: A. brunnescenes
Binomial name: Agaricus brunnescenes var. albidus
(Source: https://en.m.wikipedia.org/wiki/Agaricus_bisporus).
The cap is convex in shape and hymenium is free. This is firstly hemispherical in shape before it gets flattened out with maturity and 5-10 cm in diameter. It consist of narrow, crowded gills are free initially they are pink in color that turns white later on. The length of stipe is around 6 cm tall and 1-2 cm wide. The stipe has thick and narrow ring on it. The spore print is dark brown in color at final stage.It consists of following 7 steps for its production. (https://en.m.wikipedia.org/wiki/Agaricus_bisporus)
Nutritional value
Water – 85-95%(on dry basis)
Protein - +-2%
Crude fibre – 1.09%
Ash – 1.25%
Fat – 1.3%
Niacin\100 gm – 56mg
(Source: Mattila et al. 2002)
Pure culture:
Pure culture or nucleus culture was cultured in lab from fresh tissue of mushroom. For obtaining the pure culture, fresh basidiocarp from currently harvested mushroom was taken and sterilized in Sodium Hypo-chloride for 30 seconds followed by washing in distilled water for three times for few seconds. Then fresh tissues were kept on paper for soaking the water. After then it was transferred to the Petri-plates which are pre sterilized and contain PDA and MEA which are made in lab with standard formula. The Petri-plates were incubated at 26 degree Celsius temperature for 8 days to get mycelium growth on edges of plates. Mycelium from the edge are further transferred to MEA and PDA slants and again incubated for 2-3 weeks at same temperature and pure culture was obtained from it.
Spawn production :
In the spawn-production process, mycelium from a mushroom culture is placed onto steam-sterilized grain, and in time the mycelium completely grows through the grain. This grain/mycelium mixture is called spawn, and spawn is used to “seed” mushroom compost. (https://plantpath.psu.edu/facilities/mushroom/cultures-spawn/spawn-preparation). For spawn production wheat was used as substrate. 1 kg of wheat was soaked in water for 30 minutes so that all the mixed particles get separated from it. Then it was boiled for 15 minutes to make it loose and it was spread on the paper to soak the remaining water after draining of excess water after boiling it. Then all the wheat was taken in tray and Calcium Carbonate @ 0.5%, Calcium Sulphate @ 2% and pinch of streptomycin were mixed properly in it. Then mixed wheat is filled in conical flask of volume 500 ml @ 200 gm in each and mouth was sealed with cotton plug. Conical flasks were autoclaved for 2 hrs at 22 psi for sterilization and cooled at room temperature. Conical flask was incubated @ 6 bits per flask from pure culture and kept in incubator for3 weeks to obtain spawn. After 3 weeks pure and uninfected spawn were obtained.
Compost preparation:
Composition
Paddy straw- 50 kg (chopped-1-2 inch length)
Wheat bran- 2.5 kg\qt straw
Urea- 1.8 kg\qt straw
Gypsum- 3.5 kg\qt straw
Good quality paddy straw are chopped and spread on the floor and wetted with water thoroughly for 48 hrs to remove unwanted particles from it or to make it uncontaminated. It was kept in loose heap so that it can attain the moisture contain of 70-75%. All these activities were performed on same days and consider it as 0th days of composting. First turning was done after 3 days. In first turning Urea @ 1.8 kg\qt of straw was mixed in wet straw and again heaped into staked and covered with polythene. It was left so for overnight to facilitate solubilization of chemical and absorption on the straw.
Total 7 turning was done for the complete decomposing of straw. Subsequent turning was done at 3 days of interval. Wheat bran @2.5 kg\qt of straw was mixed in the 3rd turning of decomposing materials while Gypsum @3.5 kg\qt of straw was mixed in 6th turning. Light brown colored compost having no ammonia smell was obtained after 7 turning which was allowed for cooling before used for spawning.
Filling and Spawning
After the preparation of compost, it was filled in polythene bag @ 10 kg compost per bag of polythene. The composts were compressed with manual force. The filling was done layer wise. Each layer was of 3 inches. After forming each layer, few spawns are kept at outer side of bags and again next layer is formed and again on outer side spawns are kept until the bag is full. When the bag is fully filled it consists of many layers of spawn. The mouths of bags were tightened and tiny holes were made in areas where spawn are kept so that it can germinate easily. However the upper part of bag were covered with jute bag which was wetted n regular basis so that it can supply sufficient amount of moisture required by spawn for mycelia growth. The bags filled with compost and added with spawn are kept in room where ideal temperature was maintained at 26-27 degree Celsius and relative humidity at 90%. Such conditions,rapid the colonization process of compost with mycelium growth.
Casing :
Casing is defined as process of covering the top of the mushroom beds after completion of spawn run with a layer of appropriate soil mixture. Different type of casing soil mixtures are used by grower throughout the world depending upon its availability. We have used loam soil and sand in ratio of 4:1 as casing mixture in mushroom cultivation.
Importance of casing:
Casing mixture is nutrient deficient medium, which helps in converting the vegetative phase of mushroom in fruiting phase.
It increases the production and productivity of mushroom.
Casing soil also helps in conserving the environment of mushroom cultivation beds and its surrounding too.
It regulates flows of nutrient from compost to developing mushrooms.
Crop management :
The cropping room was disinfected with insecticide and pesticide before the compost with spawn in it was kept inside the room.
The room temperature was maintained at 26 degree Celsius till cottony growth of mycelium was appeared. As soon as it appears the room temperature is lowered down to 20 degree Celsius by introducing fresh air and relative humidity should be maintained at 90% and no light at all during whole cropping period.
The CO2 level is also lowered down which help in pinning of mushroom.
In such condition pinning take place within 4-5 days.
Timely checking of cropping beds and spraying of water was carried out to get bet results from it.
Harvesting:
In harvesting of mushroom, timing of harvest is the most crucial factor. White button mushroom was harvested before the veil breaks and stalk elongates. Pinning takes place within 6-7 days of aeration which reaches to harvesting stage just within 4-5 days.
During the harvesting pinheads of other mushroom were not disturbed and also the disturbance to the casing material was also minimized with help of proper methods of harvesting.
Individual mushrooms were harvested by grasping the base of the stems and pulled with twisting motion in outside direction. In some cases the base of the mushrooms were also sliced with sharp knife from base of the step near to the soil zone. Mushrooms which are immature should be left attached to casing material for better growth. After harvesting, the stem base with mycelia and casing particles that are adhered to it are removed with help of knife or other proper thing. The harvested mushrooms are packed at fresh stage for increasing it economical value as well as its self life.
Yield :
The cropping period of mushrooms varies from 40-60 days depending upon the variety, quality of spawn, quality of compost, casing materials and most important growing environment. The yield was obtained 1.2 kg per 10 kg bag of compost per harvesting. Total no of harvesting was five.
Conclusion:
White button mushroom was successfully cultivated and yield was found 1.2 kg of fresh mushroom per 10 kg of compost bag per harvesting and total number of harvesting was five. During spawn production and in PDA preparation streptomycin was mixed to suppress the various bacterial growths that can damage the spawn production or pure culture. The compost was prepared from uninfected and not contaminated paddy straw. The required quantity of urea was mixed in 1st turning whereas wheat bran and Gypsum were mixed in 3rd and 6th turning respectively. Loam soil and sand in ratio of 4:1 was used as casing mixture. There was no any appearance of diseases or any kind of damaging pest during whole period of mushroom cultivation. The environmental condition was maintained ideal for its production throughout the cropping periods.
References :
Bechara MA, Heinemann P, Walker PN, Romaine CP (2006) Non-composted grain-based substrates for mushroom production (Agaricus bisporus). Trans ASABE49:819-824.
Carluccio A. Complete mushroom Book: The quiet Hunt. London 2003.p.21-22
https://www.google.com/search?q=ICAR+notes+of+mushroom+cultivation&oq=icar&
https://en.m.wikipedia.org/wiki/Agaricus_bisporus
https://plantpath.psu.edu/facilities/mushroom/cultures-spawn/spawn-preparation
Md Khalil, Md Asif, Azar Hussain: effects of different casing materials on production of Button mushrooms. Article 2016
Mustafa, Anson and Md Ali: Cultivation of button mushroom and its usages in the biosynthesis of nanoparticles. 2017
Sadler M (2003) Nutritional properties of edible fungi. Brit Nutr Found Bull 28: 305-308.
Shalinee, Himanshi and Satyawati: Medicinal mushrooms. Article 2015
S.T Chang, P.G miles: Mushroom cultivation, Nutritional value, medicinal Effects and environmental impact: second edition 2004
Thakur MP, Singh HK. Advance in cultivation technology of tropical mushroom in India. JNKVV Res J 2014
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