Mushroom Production

Location of mushrooms and truffles in the classification of fungi.

Familia : Terfeziaceae Genus : Terfezia Species : T. boudieri Chatin TRUFFLE ( USED FOR TUBERS) Kumi Keme, Domalan, Tombalak, Topalak, Geme They live in close association with the roots of specific trees. Their fruiting bodies grow underground Classis : Ascomycetes Ordo : Tuberales Familia : Terfeziaceae Genus : Terfezia Species : T. boudieri Chatin "false truffles," resemle the ones we eat. more common than the ones that are collected for food, and some are poisonous. size of a walnut. The season for most truffles falls between September and May

Mushrooms are known for their B-complex vitamins (niacin, thiamin, and B12) and folic low in fat content unsaturated fatty acids, in particular linoleic acid ( 78% of the total fatty acids). monosodium glutamate is present ( flavor enhancer)

By far the most common mushroom: Agaricus bisporus, White (Agaricus bisporus) Crimini (Agaricus bisporus) Portobello (Agaricus bisporus) Oyster (Pleurotus ostreatus) Shitake (Lentinus edodes) Oyster Portobello ( 4-6 inch crimini) Crimini Shitake (medicinal benefits

Oyster mushrooms (Pleurotus species ) good choice for beginning mushroom cultivators because they are easier to grow grow on a wide variety of high-cellulose waste materials short shelf life ( good for local producers) Shitake has similar properties too Flamingo Oyster Mushrooms Golden Oyster Mushrooms

The Mushroom Industry Today Started at France. Now second largest grower. Largest grower is USA. (Pennsylvania : 54% of US sales) In Turkey started after 1960. (80 % of growers are small size, < 500m2) The common white mushroom (Agaricus bisporus) accounts for almost 100% in Turkey,82% in USA) Consumption Europe 3 kg/year/person Turkey 0.25 kg/year/person

2002

Mushroom Facts low in carbohydrate and high in protein quality and content. lack chlorophyll so can’t use sun energy rather obtain energy and nutrient from organic materials. Growing mushrooms is not very difficult but getting consistently high yield and quality require specialized knowledge.

How Mushrooms are Grown (6 steps, ~ 4 months composting to harvest) Phase I - Initial Breakdown of Organic Materials Phase II - Pasteurization and Conditioning 3. Spawning - Inoculation 4. Casing - Top-dressing 5. Pinning - Initial Mushrooms 6. Cropping Compost preparation Mushroom Growth Harvest

essential for successful mushroom growing . Compost preparation making substrate suitable for mushroom growth and unsuitable for contaminating m.o’s essential for successful mushroom growing Yield=f( availability of nutrients, presence of toxic substances, competing weeds and disease causing microorganisms).

Mushroom compost ingredients Straw-bedded horse manure Chicken manure Corn cabs Brewer’s grains Gypsum Water

Phase I Straw-bedded horse manure, chicken manure, brewer’s grains, gypsum, water (5-7 d, 45-70 C)

Rxns: to form sugars, proteins, excess N released as free ammonia optimum moisture content :( 40-60 % , should be absorbed totally, no free water left ) excess water will replace air to cause anaerobic condition which is not desired, since reaction exothermic water will evaporates so continuous water addition is necessary

Phase II Compost in wooden trays … live steam injected temp reaches 60C for 2-4 hours during next 6 days temp drops to 30 C ( thermophilic growth) Objectives: -eliminate free ammonia ( which is toxic to mushroom, and produced in phase I ) by either being converted to protein by thermophilic m.o.s or evaporated pasteurize the compost to eliminate m.o.s, insects and pests

Phase II

spawning Mushroom spores placed under the cap of mushroom are propogated first then used as inoculum 1 kg spawn (spores) added to 600 lbs compost ( or sterile millet or rye) and incubated in trays at 17 C air temp and 29 C bed temp. after several days mycelial growth will be observed and after 18 days it will be ready for casing

Spawning

Spawn growth

Casing( top dressing) Adding 5 cm ( 30 kg / m2 ) of top dressing( peat, limestone and water; activated carbon may also be added) spent bed can be used as top dressing after 2 years of outdoor aging it is moved into production room ( 70-80 % RH and 14-17 C )

Pinning( initial fruits)

Maturation of fruiting bodies

Cropping (in 3 weeks ) By hand 20-30 kg/h suitable for fresh consumtion Robots 250 kg /h suitable for processed mushroom production

Producing portobello from crimini reduce number, inrease size, yield decreased by 3 times,inreased by price 3 times

Packing Wuest, 1980

The finished product Plastic film wrapped with 3 of 1/8-holes required to maintain adequate O2 levels Mushrooms with soft spots or bruising should be rejected Mushrooms should smell fresh and earthy

Storing mushrooms Immediately refrigerate in original containers at Optimum humidity is 85 - 90% Avoid temperature cycling which causes moisture condensation Do not stack heavy items on top of mushroom containers

It begins to deteriorate through natural processes as soon as it is harvested. The cap (pileus) expands to expose the gills (lamellae) the stem ( stipe ) elongates, the tissue softens and darkens, water loss causes shriveling and most of these occur after mushroom reaches peak of respiration. Brown blotch spoilage and surface softening is due to increase in populations of bacteria and native yeasts exist.

Gamma Irradiation at 100 Krads improves shelf-life Pre-harvest treatments: addition of CaCl2 (0.3 %) to irrigation water after pinning resulted in better quality fresh mushrooms. ( probably due to increasing cellular integrity ). ( improved yield and color of canned mushrooms due to prevention of mixing of tyrosinase enzyme ( in cytoplasm) with phenolic substrates (in vacuoles) after bruising )….. browning is prevented Virus infections and some pseudomonas growth are most important problems in mushroom production

trimming the stipe of cultivated mushrooms (Agaricus bisporus) from 35mm to 5mm from the cap immediately after harvest resulted in improved shelf life as indicated by reduced browning and slower cap opening Stipe trimming reduced (yield) 10%; shelf life improvement offset economic loss .

Poisonous Mushrooms accounts for 70% of natural poisoning and often causes death. there are only 30–50 poisonous species no more than 10 are fatally poisonous Amanita phalloides, is known as the most dangerous and poisonous mushroom. responsible for 90–95% of fatal mushroom poisonings. in Europe and North America

poisoning begin 10–20 h after ingestion; Amanita phalloides poisoning begin 10–20 h after ingestion; severe damage to the liver and kidney finally leads to death.