Cultivation of Button Mushroom (Agaricus Bisporus)
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CULTIVATION OF BUTTON MUSH(Agaricus bisporus)
BY
A.BHARANIDEEPAN
13-513-301
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SYSTEMIC POSITION
KINGDOM : Fungi
PHYLUM : Basidiomycota
SUBPHYLUM :Agaricomycotina
CLASS :Agaricomycetes
ORDER :Agaricales
FAMILY :Agaricaceae
GENUS :Agaricus
SPECIES : bisporus
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PRINCIPLECHARACTERISTICS OF
BUTTON MUSHROOMIt is a temperate mushroom, 24oC is optimum for cultivation.It produces a basidiocarp with a white to brown or grey- brown cap, fgills, an annulus but no volva and a stalk that readily separates from t
Gill may light in colour but turns chocolate brown on maturity.
It derives carbon by decomposing lignin, cellulose and hemicellulosemicrobial protein is chief source of organic nitrogen for its assimilation
Requires 20-280C for vegetative growth (spawn run) and 12-180C foreproductive growth.
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Compost FormulationsSuggested For Button
Mushroom Cultivation1) Wheat straw
Wheat bran
Chicken manure
Urea
GypsumBHC (10%)
300 kg
15 kg
125 kg
5.5 kg
20 kg125 kg
2) Wheat and paddy straw
Calcium ammonium nitrate
Urea
Wheat bran
GypsumBHC (10%)
Formula given by N
Solan
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COMPOST PREPARATION
Long method of composting (LMC)
Short method of composting (SMC)
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LONG METHOD OFCOMPOSTING
It takes about 26 days and 7 to 8 turnings are given at varying intervawithout pasteurization.
The long method of composting reduces the nutritional value of com
It may be easily attacked by weed moulds, pathogens, insects, mitesnematodes. However, this method is more popular with small growers
cannot afford boiler for pasteurization.
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(Long method)
Wheat straw
Calcium ammonium nitrate
Super phosphate
UreaSulphate of potash
Chicken manure
Brewersmanure
Gypsum
Calcium Carbonate
1 ton
30 kg
25 kg
12 kg10 kg
400 kg
72 kg
30 kg
10 kg
Formulae given by Mushroom Research Lab
Solan.
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PREPARATION OF STRAW
The straw is stacked and watered in layers making a heap, 48 hours the start of compost making.
The mixture of straw and fertilizers is watered separately in a small hhours in advance of composting day (0 day).
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0 day:
Mix the wet mixture of fertilizers and straw with straw thoroughly
Moisture content of straw should be 75-77%.
Wooden mould should be used and pressing should be given from to
Increase in height may cause anaerobic fermentation and low heighresult in loss of heat.
The temperature of the heap will rise to 65- 70oC on second day.
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6thday: The first turning is given.
10thday: Second turning is given. Chalk powder (calcium carbonate) isadded during turning. Do watering if required. Pressing of heap should breduced.
13thday: Third turning is given and gypsum is added.
16thday: Fourth turning is given
19thday: Fifth turning is given and care should be taken to avoid lumpsPressing is not required.
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22ndday: Sixth turning is given. By now ammonia smell should disappeit should be very low. Water if required.
25thday: Seventh turning is given. Spread the compost on platform, brelumps if any and stack. Do watering if moisture is less.
26thday: Compost is mixed with BHC (5%) dust and filled in trays. In caammonia smell is still noticed, one more turning should be given before the trays.
At the proper filling stage compost will be dark brown in colour. It must bfree from ammonia and moisture content should be 68-72% and pH 7.2
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SHORT METHOD OFCOMPOSTING
This is the most popular method for commercial production of Europemushroom.
It is completed in two phases,
Phase I called out-door composting takes 7-12 days
Phase II called indoor pasteurization has 3-7 days duration.
In this method filling is more and yield performances is high withefficient disease control
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PHASE I0 day: At this stage moisture content should be 75-77%.
2ndday: First turning and do watering if required.
4thday: Second turning, add gypsum and do watering if needed.
6thday: Third turning
8thday: Fourth turning
10thday: Fifth turning
12thday: Compost is filled in trays for phase II. At this stage compost will be dark brown with strong smell of ammonia. Moisture content sho70-72%.
Mushroom
Laboratory,
Wheat bra
Molasses
Gypsum
Nemagon
Wheat stra
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PHASE II
It help in complete fermentation of the compost.
Uniform layers of compost in trays enables proper aeration andtemperature control during the fermentation.
Pasteurization at 60oC during this phase eliminates unwantedmicrobes, nematodes, mites and insects.
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Once temperature is about 252oC spawning is done. The moisture cocompost should be 67-70%.
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SPAWNING
Spawning means putting spawn i.e. mushroom mycelium coated onsterilized substrate or grain in the compost. Spawn run temperature is2 c.
Six methods of spawning are employed.
1. Surface spawning
2. Layer spawning3. Through spawning
4. Spot spawning
5. Active mycelium spawning
6. Shake up spawning
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SURFACE SPAWNINGThe top compost in the tray is lifted to a depth of 1-2 inches and spaw
broadcasted and ruffled with fingers into 1-2 inches of compost. Whenruffling is completed it is covered with lifted compost and pressed unifIn this method one spawn bottle (500ml) will cover three trays.
LAYER SPAWNINGIn this method spawning is done in layers. First layer is spawned at ab3 down from the top and next layer is spawned as done in surfacespawning. One spawn bottle is sufficient for two trays.
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THROUGH SPAWNINGThis is done by mixing grain spawn evenly and throughout the compo
spawn bottle is used for one to two trays.
SPOT SPAWNINGThe grain spawn is put in the holes at a certain distance with a pointedor fingers. The hole is covered with compost. The inoculum should be
close contact with the compost for quick and better development.
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ACTIVE MYCELIUMSPAWNINGThe compost after the completion of spawn running is used for spawnfurther trays. Thus one such tray is used for several trays.
SHAKE UP SPAWNINGAfter one week of spawning the compost is thoroughly shaken up and
replaced in the shelves or in trays. After spawning, compost should becovered with newspapers, sterilized by dipping in 2% formalin solution
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CASING
The term casing means covering the compost with a layer of soil or omaterials which may retain moisture and help in gaseous exchange.
The following materials have been used
oSoil and sand(1:1)
oRotten cow dung and light soil (3:1)
o
Farm yard manure and gravel (4:1)oFarm yard manure and loam (1:1)
oSpent compost, sand and lime (4:1:1)
oPeat and soil (1:2)
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Characteristics Of A GoodCasing Material
1) It should have good water holding capacity and should release it sl
2) It should possess good aeration capacity so that it removes unwangases during cropping.
3) It should be free from insects, micro-organisms heavy metals and i
4) Its texture should not be altered by watering.
5) It should be neutral or slightly alkaline in reaction.
6) pH should range between 7-7.5.
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Pasteurization Of CasingMaterial1. Steam Pasteurization2. Chemical Pasteurization (5% formalin solution )
Application Of Casing Materia Fully impregnated trays are cased with casing material after removi
newspaper in uniform layer of 1-1 thickness. At the casing time, material should be a little moist and of crumbling
nature.
After casing, the temperature should be maintained at 23-24oC for 8
days and R.H. 85-90%. This is required for faster growth of mycelium
casing layer
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After this, lower down the temperature and maintain at 16+2oC. Freshshould be introduced and R.H. should be 85-90%.
Pinheads start appearing after 12-15 days of casing and cropping confor about 2-3 months.
Mushrooms are picked in the button stage itself (closed) once or twiceday when they are 1-1 in diameter.
These are taken out gently by twisting and disturbing the casing soil aas possible.
Cut the soil portion and clean the mushroom with soft cloth and pack
perforated polythene bags for marketing.
Holes left in the beds after picking are filled with sterilized casing mate
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YIELD
The first crop comes after 3 weeks after casing.
Short method of composting yields 1520 kg/100 kg of compost.
Long method of composting yields 1014 kg/100 kg of compost.
Bio efficiency is 20%
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THANK YOU