COLLEGE OF AGRICULTURE, JABUGAM

ANAND AGRICULTURAL UNIVERSITY

 MUSHROOM CULTIVATION

1. Introduction to Mushroom

History, Economic value, Nutritional Value & Medicinal Value of mushroom

Morphology of Mushroom & Mycology of Mushroom

2. Isolation of pure fungal mushroom culture & Spawn Production Technique

3. Cultivation of “Oyster Mushroom”

Substrate Preparation

Spawning, Spawn Run, Crop Run & Fruit Run

Harvesting & Post Harvest Management

Flow Chart of Oyster Mushroom

4. Pest & Diseases of Mushroom & their Management

5. Mushroom Poisoning
 ANAND AGRICULTURAL UNIVERSITY
HORTICULTURE WING
B.A.COLLEGE OF AGRICULTURE, ANAND
 COURSE NO. PL. PATH.:4.4
COURSE TITLE: (MUSHROOM CULTURE) (0 + 1) 
Course Curriculum:
Pure culture & Spawn Production & their maintenance
Mushroom Culture Technology
Post harvesting handling of Mushroom
Preparation & Pasteurization of different substrates
Filling the beds/ containers for growing Mushroom
Sterilization/ disinfections of Substrates, Mushroom House equipments
 Exercises: 
1. Introduction to Mushroom
History, Economic value, Nutritional Value & Medicinal Value of mushroom
Morphology of Mushroom & Mycology of Mushroom
2. Isolation of pure fungal mushroom culture & Spawn Production Technique
3. Cultivation of “Oyster Mushroom”
Substrate Preparation
Spawning, Spawn Run, Crop Run & Fruit Run
Harvesting & Post Harvest Management
Flow Chart of Oyster Mushroom
4. Pest & Diseases of Mushroom & their Management
5. Mushroom Poisoning
 MUSHROOM:
• Mushroom is a fungal fruiting body, which produces and disseminates spores.
Since, it is a fungus; it does not have chlorophyll and hence, cannot produce
its own food and depends upon other living or dead plants to obtain organic
matter. Mushrooms grow wild in fields, meadows and forest like the common
cultivated types.
• Several names viz., Puff bolls, Truffles and Toad tools in English language
have known mushrooms. The latter name has more popularly been associated
with poisonous mushrooms. The earliest world in Sanskrit appear to be
“Krumpa” and in vernacular or “Khumbi”, “Chhatra”, Kukurmutta”,
“Bhumi kavak”, “Kritryachi chhatri”, “Biladi no top” etc. Today more than
10,000 types of fleshy mushrooms stand recorded and classified, out of which
about 50 are pleasing to taste, while most of the wild types are deadly
poisonous.
 HISTORY OF MUSHROOM:
• The history of mushroom is as old as the origin of man
himself. These have existed for millions of years and the
mankind has regarded their growth both contemptuously
and also as a valuable food for flavour and nutrition. There
is considerable about mushrooms in almost every country.
These have been described as “Food for God” in classic
writings of “Vedas” while people in some other countries
consider mushrooms as “devils creation”.

• The Systematic study of mushroom fungi is only 250

years old, but the manifestations of this mushroom have been
known for thousand years. The Romans attributed the
appearance of mushroom to lightning hurled (Throw
forcefully) by Jupiter to earth. The roll that mushroom play
in the religion & mythology of Mexican & Guatemalan
peoples. Two mushroom stones used in religious ceremonies
from the middle preclassic of Mesoamerica. (1000 ± 300 B. C)
Mushroom was also known as death cap or death cup.
• Domestication of the edible fungi dates back from centuries ago,
but the most important developments in the field has taken
place mainly in the last 100 years. The cultivation accidentally
originated sometime in the middle of Seventeenth century in
France.
• Chinese were the first to do the artificial cultivation of the
tropical & sub tropical mushroom about thousand years ago.
Real commercial cultivation of button mushroom started by
Europeans during 16th & 17th century. Today there are about
2000 edible mushrooms known in the world, only few have been
cultivated commercially.
• The science of Mushroom has expanded with the passage of
time. The first attempt in India dates back to 1961 with the
approval of a research project by Indian Council of Agriculture
Research to Himachal Pradesh with Solan as the location. The
first improvised small mushroom farm was established by
Government of India in 1965.
NUTRITIVE VALUE OF MUSHROOMS:
Mushrooms are consumed for their
texture & flavour and there is little
awareness about their nutritional and
medicinal attributes in past. Mushrooms
have been investigated by the nutritionists
after the Second World War when food
shortages stimulated the research on
nutritional value of the food items. Scientific
appreciation of their nutritional and
medicinal attributes is a recent phenomenon.
Mushrooms have a distinct place in human
diet with nutritional point of view.
 Mushrooms are perhaps the only fungi deliberately and
knowingly consumed by human beings. They supplement the
human diet with various ingredients, which are deficient in
food items of plant and animal origin. Mushrooms are a source
of good quality protein and are rich in vitamins of B-complex
including folic acid and vitamin B-12. Mushroom being a low
caloric high protein item with negligible starch and sugars is
the delight food for diabetic person. Very high balanced
potassium: sodium ratio (K: Na ration), low fat (rich in linoleic
acid and devoid of cholesterol) make mushroom the choice of
the dietician for those suffering with or prone to obesity,
hypertension and atherosclerosis. Further, alkaline nature and
high fiber content are excellent food for those suffering with
hyperacidity and constipation.
All these attributes make mushroom
“THE ULTIMATE HEALTH FOOD".
 Edible mushrooms have been treated as special food since the beginning of
human civilization. Mushrooms are popular for their delicacy and flavour rather
than food value. However, it is now well-established fact that they are excellent
source of vitamins and minerals. They contain appreciable amount of Niacin,
Pantothenic acid and biotin.

The vitamins in mushrooms are well retained during cooking, canning and
dehydration. They protein may be considered intermediate between that of
animals and vegetables. Fresh mushrooms contain about 85-95% moisture
content, 3% protein, 4% carbohydrate, 0.3-0.4% fat and 1% minerals and
vitamins. Mushrooms rich in vitamin C and B complex. Fairly high quality of
ascorbic acid (Vitamin C), which helps in the treatment of scurvy.
 The niacin content is about ten times higher than any

vegetables. The folic acid, which helps to cure anemic, is also

present in mushrooms. Mushrooms contain most of the

minerals salts such as potassium, sodium, phosphorus, iron

and calcium. Being low caloric and highly nutritious food, it

is also suited to the people with hypertension, obesity and

diabetes. Alkaline ash and high fiber content makes them

suitable for people with hyperacidity and constipation.

 Pharmacological value of Mushroom:
Many mushrooms have traditionally been used as medicine and tonic in China,
Korea and Japan. Following mushrooms are extensively used as herbal drugs for
specific disease on disorder.
 

(1) Agaricus bisporus Stimulating digestion and curing hypertension

(2) Auricularia polytricha Strengthening health helping blood circulation

(3) Balatus edulis Causing muscles and joins to relax

(4) Ganoderma lucidum Rejuvenating effect

(5) Hericium erinaceus Beneficial to heart, kidneys, liver lungs, spleen.

(6) Grifola frondosa Strengthening health resisting diseases

(7) Lentinus edodes Strengthening health resisting diseases

(8) Tremella fuciforms Strengthening health resisting diseases

Mushrooms contain some pharmacologically
active substances (PBS), which are very useful
for many human diseases (viz. Blood pressure,
Blood sugar, Cholesterol, Platelet aggregation)
being studied by various scientists. In the area of
isolation, characterization and understanding the
mechanism of action of medicinally active
constituents of mushroom, most of the work has
been done on Ganoderma lucidum.

The information on Ganoderma nutriceuticals

compiled by scientists (Chagen and Miles, 1996)
is as under
 Medicinal components of Ganoderma lucidum
(Rishi Mushroom) and their function:
Componentt Functions
1,3 – 1,6 Polysaccharides Immunomodulatory,
Anti cancer,
Hapatoprotative,
Anti histamine disease,
Antiangiogenic
Triterpenes Cytotoxic tumor,
Anti HIV,
Hypolipidemic,
Antiplatelet aggregation,
Cardioactive
Ling zhi-8 (110 Amino acid) Anti hepatitis – B,
Anti autoimmune disease,
Immuno modulatory
Adenosine Antiplatelet aggregation
Orgnic Germanium Anti tumor
 Commercial Products

“PSK” Anticancer drug Japan

“Krashtine” Anticancer drug (Intestines/ Lungs) & Aids Japan

“Lentinen” Stomach cancer Japan

“Psyzophylan” Uterine cancer Japan

“Royal Gano” Cancer, Aids, Diabetes, Constipation, Bleeding Malaysia

“Gano celium” As Above Malaysia

“Concord” Asthma, Diabetes, Piles, Gout etc. Hong Kong

STRUCTURE OF MUSHROOM:
Pilus

Ring

Gills Stipe

Volva

Mycelial Strands
 STRUCTURE OF MUSHROOM:

Pilleus: It is a fleshy cap, 6 to 8 cm in diameter & supported on a stalk.

 
Stipe: (Stem) It is also known as stalk which comes up out of ground. The stalk is 6 to8 cm
long and 1 to 1½ cm thick and quite solid. It gives support to the pileus.
 
Gills: (Lamellae) On the under side of the cap are the Gills. These are thin plates standing on
edge and radiating out from the stalk like the spokes of a wheel. The spore formation
takes place in Gills.
 
Volva: (Cup) In a few norms it is present at the base of the stalk. It is a large, shaggy, cuP like
structure from which the stipe arises.
 
Ring: (Annulus) The margin of the pileus is connected to the stipe by a membrane technically
known as the “inner veil”. The veil often becomes severed (cut) from the margin of the
pileus and remains attached to the stipe in the form of a ring. It is not common for all
but found in some species such as those belonging to the genus “Amanita”
 
Mycelial Strand: It is thread like structure of the fungus which grows in the substratum ultimately
giving rise to and supporting fruiting body.
 MYCOLOGY OF MUSHROOM:
Super kingdom : Eukaryota
Kingdom : Myceteae
Division : Amastigomycota
Sub-division : Basidiomycotina
Class : Basidiomycetes
Sub-class : Holobasidiomycetidae
Order : Agaricales
Family : Tricholomataceae

Genus : Pleurotus
Species : Sajor-caju
 BIOLOGYOF MUSHROOM:
Visually the sporophores or fruit bodies of an oyster
mushroom have three distinct parts –

A freshy shell or spatula shaped cup (pileus),

A short or long central or lateral stalk called stipe and
A long ridges and furrows called gills on the underside of
the cap.

The gills stretch from the edge of the cap down to the stalk
and bear the spores If a fruit body is kept on a paper
directly (gills facing the paper), a dirty white or liliac
deposition of spores can be see, which is the spore print.
 Life cycle of Mushroom

Basidiospores Free B. spore Germination

Gills

Gills
Troma

Vegetative Hyphae
 MUSHROOM TYPES SUITABLE FOR ARTIFICIAL
CULTIVATION:
Agaricus bisporus- Cultivated in whole world.
Agaricus bitorquis- Cultivated in Netherlands, U.K. Belgium.
Pleurotus florida- Cultivated in U.S.A.
P ostreatus- Cultivated in Japan, France, Italy, etc.
P. cornucopiac- Cultivated in Asia, Europe, etc.
P. sojar-caju- Cultivated in Asia, Europe etc.
P. abalone- Cultivated in Taiwan.
P. eryngii- Cultivated in Italy, France, etc.
Volvariella volvacea- Cultivated in Asia.
Lentinus edodes- Cultivated in Asia.
Stropharia rygosaannulata- Cultivated in East Europe & West Germany
Tremella fuciformis- Cultivated in Asia.
Auricularia species- Cultivated in Asia.
Corpinus comatus- Cultivated in Germany.
Lepista nudo- Cultivated in Netherlands.
 MUSHROOM TYPES SUITABLE FOR
ARTIFICIAL CULTIVATION IN INDIA:

Agaricus bisporus- Button Mushroom

Pleurotus sojar-caju- Oyster Mushroom

Pleurotus florida- Oyster Mushroom

P ostreatus- Oyster Mushroom

Calocybe indica Milky Mushroom

Volvariella volvacea Paddy Strow

Mushroom

Ganoderma lucidum Rishi Mushroom

 MUSHROOM RESEARCH LABORATORIES AND
TRAINING CENTERS
The Director, Indian Institute of Horticulture
Research, Bangalore, Karnataka –560 089.
Head, Trainer Training Centre, IIHR Hessarghatta,
Bangalore.
The Chairman, Indian Mushroom Grower Association,
Mushroom Research Laboratory, Solan (H.P.).
The Director, National Centre for Mushroom Research
and Training, ICAR Chatnbaghat, Solan, H.P. – 173 213.
Gram Technology Institute Gujarat, Gandhinagar, G-5,
Plot No. 447, Sector-16, Gandhinagar.
The Director of Extension Education, Y.S. Parmar,
University of Horticulture& Forestry, Nauni, Solan – 173
213 (H.P.).
 REFERENCE BOOKS FOR MUSHROOM CULTIVATION
1. Agrawal, R.K. and Jandaik, C.L. (1986).
Mushroom Cultivation in India, Indian Mushroom Grower’s Association M.R. Lab,
Solan, H.P.
2. Subramanium, T.R. Mushroom Cultivation , IIHR, Hessaraghatta, Bangalore – 560 089.

3. Shandilaya, T.R Kambha Ki Kheti (Hindi) Kumar Sushil & Chaudhari Ramprakash
Vistar Shiksha Nideshalaya Dr. Y.S. Parmar University of Forestry & Horticulture, Solan,
H.P.

4. Upadhyay, R.C. Cultivation of Oyster Mushroom, Technical Bulletin No. 1 Director

National Centre for Mushroom Research and Training Chambaghat, Solan, H.P.

5. Saxena, S. and Rai, R.D .Post-Harvest Technology of Mushroom Technical Bulletin No. 2
National Centre for Mushroom Research and Training Chambaghat, Solan, H.P.

6. Mehta, K.B Mushroom Recipes Technical Bulletin No. 3

National Centre for Mushroom Research and Training Chambaghat, Solan, H.P.

7. Alexopoulus, C.J. and Nimus, C.W. Introductory Mycology (III Edition) John Willey &
Sons