Mushroom Culture

Indoor Cultivation

Indoor Cultivation:

• The principal of indoor cultivation is the same as that of white button mushroom. Therefore, indoor cultivation of paddy straw mushroom is done inside the mushroom house on pasteurized compost.

a) Substrate:

• Suitable substrates for paddy straw mushroom cultivation are banana leaves, paddy straw , cotton waste etc. For indoor cultivation, rice straw and cotton wastes in 50:50 ratio is preferred which gives more consistent yield.

b) Composting:

• The composting process involves two phases: Phase I is an outdoor process while phase II involves pasteurization and conditioning of the compost.

Phase I (Outdoor composting ):

• This mushroom requires very little nitrogen for its growth. Paddy straw and cotton wastes when used in 50 : 50 ratio, will provide 1.4% nitrogen, while some nitrogen is generated by the microorganisms during composting and spawn running processes. The pre-wetted straw and cotton waste are mixed thoroughly and then piled up. Pile raised is narrow with a height of 1.5cm. After 2 days, first turning is given to this pile. During this turning, rice bran @ 50% (w/w basis) is added. Watering is done if required. Remake the pile and leave it for another 2-3 days and only then the compost becomes ready for phase II.

Phase II (Indoor composting):

• After phase-I, compost is taken inside the mushroom house, placed on the shelves and preheated at 40-45 ºC. Now steam is introduced in the mushroom house for 2-3 hours so as to raise the temperature of the house to 60-65 ºC. This temperature is maintained for another 2-3 hours. The steam supply is then cut off and fresh air given. In next 8 hours temperature of the mushroom house goes to 50-52 ºC, which is maintained for another 12 hours or till the smell of ammonia persists in the compost. This process is completed in 4-5 days.

Spawning and Cropping:

• When treated beds do not have the smell of ammonia and temperature of the compost cools down to 34-38 ºC, spawning is done @ 2% of the compost (w/w). After spawning, doors of the mushroom house are closed for 3-4 days. Temperature during this period remains between 34-38 ºC ( but should not be less than 30 ºC ). R.H is to be maintained between 80-85 % by spraying water daily . Little aeration is also provided. Within 4-5 days, mushroom mycelium spreads in the compost. Then temperature of the mushroom house is lowered to 28-30 ºC by opening ventilators. If bed surface appears dry, water is again sprayed. During next 2-3 days, doors are kept open to allow some light.. This condition is maintained till sufficient amount of fruit bodies are formed. When primordia formation is completed, air of the room is circulated for at least 5 minutes for 5-6 times a day. Bed temperature is kept below 32 ºC and RH between 85-90%. In next 4-5 days mushrooms become large enough for harvesting.

Fig. 8.4 Mature pinheads formed in Clusters
Fig. 8.5 Fruit bodies nearing to their maturity

d) Harvesting:

• Fruit bodies are harvested when they become mature and before the cap opens completely, mainly in its egg form. The fruit bodies have got very low keeping quality and hence consumed immediately or they can be canned or dried and packed in sealed polythene bags so that these may be kept for a longer period. Cropping cycle lasts for 7 – 12 days in two flushes

Fig. 8.6 & 8.7 Mature fruit bodies ready for the harvest

e) Yield and Marketing:

• Yield varies from 22-28 kg to 25 – 45 kg per 100 kg straw. Due to very low keeping quality, these mushrooms can not be stored even in the refrigerator for more than 15-24 hours. Generally mushrooms are sold fresh or in canned form but rarely in dried form in the market.