durgesh shivade
DESCRIPTION
Last sem. seminar on whit mushroom production by Agriculture Student durgeshTRANSCRIPT
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WELCOME
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CULTIVATION OF
WHITE BUTOON
MUSHROOM
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WHITE BUTOON MUSHROOM
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INTRODUCTION:-
Button mushroom (Agaricus spp) is the most popular mushroom variety grown and consumed the world over . These are produced almost throughout the year in small and large farm adopting different levels of technology. The species being grown in most form is the white button mushroom (Agaricus bisporus) and another species (Agaricus compestries)
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Cultivation of white button mushroom initiation in Europe around 17th century
Netherlands is the leading exporter
Country which cultivated on a large scale –Europe ,north America ,China ,Korea ,India
The national production of mushroom is 50000 tones
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Scientific Classification :-
• Kingdom – Fungi• Phylum _ Basidiomycota• Class _ Agaricomycetes• Sub class _ Homobasidiomycetidae• Order _ Agaricales• Family _ Agaricaceae• Genus _ Agaricus• Species _ Agaricus bisporus
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BOTANICAL DISCRIPTION:
Vegetative mycelium is composed of many inter woven sepatate hypea
Reproductive phase is initiated by formation of small knob like swelling
Fruit body Basiodiocarp is whitish in color Thick short Stipe with an annulus
The Stipe support the Pileus which appear as hat like expansion
Underside of the Pileus gills or lamella are present
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ECONOMICAL IMPORTANCE:- Proteinaceous .
Sold as fresh mushroom canned or made into soups, sauces, food products.
60-70% digestibility having medicinal property.
High amount retene antagonistic effect on some form of tumors.
Lowers the blood glucose and cholesterol levels.
It contains sodium, potassium, phosphrus, linoleic acid.
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Important steps in cultivation of white button mushroom:-
Spawn production Compost preparation Spawning Spawn running
Casing
Crop management
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Spawn production :-
Spawn is produced from fruiting culture or stocks of selected strains of mushroom under sterile conditions. Stock culture may be produced in the lab.
Fruiting culture is mainly imported from various places.
Spawn should be of good quality in terms of flavor, texture size and longer self life.
STOCK CULTURE
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HEAP OF COMPOST
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COMPOST PREPARTION:-
LONG METHOD (it require 30days) SHORT METHOD(it require 16 days)
LONG METHOD:-
In this method straw of different cereals successfully utilizedStraw is composted with the help of inorganic fertilizer.
A pile is prepared using wooden mold .compost for 25 trays as mention below-
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Sr. no ingredients Long method
(kg)
1 Wheat straw 300
2 Wheat bran 30
3 Ammonium sulphate
9
4 urea 3.6
5 Sulphate of potash
3
6 Super phosphate 3
7 gypsum 30
8 Lindane 1
9 Poultry manure -
Ingredients required for compost making in long method of composting:-
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Long method:-
Disinfect the compost platform 2% formalin
Soaking chopped wheat straw (300kg)for 48 hrs
mixining the fertilizer 6 kg ammonium sulphate, 2.4kg urea, 3 kg sulphate of potash, 3 kg super
phosphate in 15 kg wheat bran.
Mix the soaked wheat straw and fertilizer
Prepare stack on cement platform in open space(0day)
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1st turning(6th day)add water to dry
patch
2nd turning(10th day)
3rd turning(13th day) add gypsum
4th turning(16th day)
5th turning(19th day)
6th turning (22nd day)
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Watering to dry patch
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7th turning(25th day add Lindane 0.5% in1kg)
8th turning(28th day)
Stacked into pile of 1.3m height
Filling into tray
TRAY OF COMPOST
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Short method :-
Sr. no.Sr. no. Ingredients kg
Short method kg
1 Wheat straw
300
2 Wheat bran 21.6
3 urea 4.5
4 gypsum 9
5 Lindane 1
6 Chicken manure
120
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Short method:-
Soaking 300kg chopped wheat straw
Stack of wheat straw 2.5m broad and 9m high(oday)
Add chicken manure and wheat bran
Turning,tramping,stacking in anaerobic condition(2nd day)
Prepare heap add urea 4.5kg
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Give 1st turning (6th day) watering to dry patch
2nd turning add gypsum (8th day)
3rd turning (10th day)
4th turning(12th day)
5th turning(14th day)
Compost fill in tray(16th day)
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Filling and pasteurization:-
Disinfect the tray 5%cuso4
Filling of the tray (100x50x20)by compost
Pasteurization of room by formalin spray
Stacking of the tray one above the other
Switch on the heating coil at 60 oc temp
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Maintain this temperature for24 hours
Moisture of the compost after pasteurization should be 60-70%
Cooling the compost by opening the ventilators 1/3rd
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FILLING OF COMPOST IN BOX
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STACK OF TRAY OF WHITE BUTOON MUSHROOM
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Spawning :-
spawning means sowing of tray or bed with spawn of fungus. there are three types of spawning : 1) Surface spawning
2) Layer spawning
3) Thorough spawning
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1) Surface spawning: -Remove upper layer of compost (2.5)cm and
spawn is broadcasted into compost then cover it with compost.
2) Layer spawning :-The tray are filled into 1/3rd of their capacity and
layer of grain spawn is mixed in it second layer of compost deposited on the spawn now the tray filled to 2/3rd of their capacity again place layer of spawn and compost in the tray.3) Thorough spawning :- In this case mix the grain spawn evenly. throughout the compost .200gm spawn per tray .after spawning clean newspaper sheet sterilized by dipping in 2%formaline solution.
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Casing : - The process of application of casing layer on the compost surface is called casing.
Casing layer is nutrient deficient. Casing providing physical support to fruit bodies.
Prepare casing layer (sand+F.Y.M. 1:1 proportion).
Sterilized casing soil chemically or autoclaving . Bed surface exposed by removing newspaper.
Casing soil spread uniformly on this surface 3-4cm thick layer.
Maintain the temperature 250c relative humidity 85-90% for 3-4 day.
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PREPRATION OF CASING SOIL
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Spawn run :-
The best mycelial growth is 23-25 0c temperature.
Favorable humidity 90.35%.
To control the temperature fresh air is required.
MYCELIAL GROWTH ON TRAY
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Crop management : -
The pinhead start appearing after 12-15 day of fruiting.
when pinhead develop to pea size give a little moist water spraying.
After appearance of pinhead it require 8-10 day to attain marketable size.
Harvest the mushroom once or twice a day.
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MARKETABLE SIZE OF
MUSHROOM
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HARVESTING OF WHITE BUTOON MUSHROOM
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Clean them with brush.
Pack them in polythene bags preferably 200gm mushroom per bag or in plastic box.
Button mushroom can be canned either in brine or citric acid solution.
Yield: -
Yield obtained about 3kg /tray
15-20kg form one bed
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PACKEGING OF MUSHROOM
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Spawn production (7-8 days) Compost preparation (long method – 30 days) (short method _ 16 days) Spawning (1 – 2 days) Spawn running(10 – 14 days)
Casing (12 – 15 days)
Harvesting(8 -10 days)
Cropping(2 month)
Duration for cultivation of white button mushroom :-
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