1. By:- Ram Kumar Shrestha 1Prepared by: Ram Kumar Shrestha

2. Syllabus Eighth semester 2015, B.Sc. Ag, IAAS Lamjung Instructor: Asst. Prof. Ram Kumar Shrestha Office Location: Central lab Office hours: Monday & Friday, 11:00 am to 1:00 pm Telephone: Office: 066-402038/Personal: 9845026185 Email: ramkuma.shrestha@mail.huji.ac.il/meroramu@hotmail.comramkuma.shrestha@mail.huji.ac.il/meroramu@hotmail.com Course Title: Mushroom Cultivation Course Code: PLP 421 Credit hours: (1+2): 1 hours of theory and 2 hour of lab work) Prepared by: Ram Kumar Shrestha 2

3. Syllabus con… Course description: The course covers biology and cultivation scheme of button mushroom, oyster mushroom, straw mushroom and shitake. Prerequisites: Students should have completed the seventh semester of B. Sc. Ag. Learning Outcomes: After the completion of this students will be able to Understand the biology of mushroom with its importance. After the completion of this students will be able to describe the cultivation procedure and disease management of button mushroom, oyster mushroom, straw mushroom and shitake. 3Prepared by: Ram Kumar Shrestha

4. Syllabus con.. Books: Mushroom and Mankind – Dr. Nina pandey Mushrooms, a manual for cultivation– S.M. Datta and S.V. Ngachan Mushroom Cultivation- J.N. Kapoor Mushroom, the future vegetable: Singh et al. Class schedule will be notified to all of you via. Class Representative 4Prepared by: Ram Kumar Shrestha

5. Regulations to follow in class: Regulations:Consequences: Use of mobile in class is prohibited First time warning, second time out of class. Foods are not allowed in class Out of class. Side talks are strongly prohibited First time warning and from next time his/her grade will be deducted Sleeping in class can’t be tolerable First time warning, second time out of class. Late comers after 15 are restricted No entry 80% Attendance on class is necessary No Internal Assessment No late submissions of assignment Will not be evaluated Lab rules should be followed strictly First time warning, second time out of lab. Any other violation or cheating Situational decision of instructor will be valid 5Prepared by: Ram Kumar Shrestha

6. Course Outline PLP 421 (1+2) Definition and importance of mushroom 1 General characteristics and classification of mushroom2 Distinguishing characteristics of edible and poisonous mushrooms1 Mushroom poisoning: Symptoms and treatment1 Morphological characteristics of Pleurotus, Volvariella, Agaricus, Lentinula and Ganoderma2 Media Preparation, isolation and maintenance of pure culture2 Preparation of spawn for inoculation1 Cultivation practices of Agaricus sp.1 Cultivation practice of Pleurotus sp.1 Cultivation practices of Volvariella and Lentinula mushrooms1 Management of diseases and insect pests1 Harvesting, packing and preservation1 6Prepared by: Ram Kumar Shrestha

7. Mushroom (Mousseron. F) Belong to Kingdom Fungi Khunbi/sunpa/kukurmutta They are fruiting bodies of macro fungi (Macromycetes) Chief recyclers of the planet Probably used since “Hunting and Gathering period” 4600 years ago Egyptians believed mushrooms to be the plant of immortality. Roman thought the mushrooms as ‘food of god’ Chinese and Japanese utilized mushroom in medicine 7 Prepared by: Ram Kumar Shrestha

8. Mushroom First documented mushroom cultivation in 1650 2,327/1.5 million species of Fungi in the world are used for edible or medicinal purposes Can be Poisonous- Amanitaspp. Non poisonous- Lentinula spp. 8 More than 50 species are poisonous Prepared by: Ram Kumar Shrestha

9. Poisonous Mushrooms (Toadstools) Gyromigtra (False morels:- Gyromitra and Helvella) Psilocybe (Magic mushroom:- P. cyanescens) Coprinus (Inky cap:- C. Comatus) Claviceps (Ergot:- C. purpurea) Amanita (Death cap:- A. Phalloides) (Fly agric: A. muscarina) 9 Prepared by: Ram Kumar Shrestha

10. Mushrooms Poisoning 10 MechanismsEffects RBC disintegration Liver damage Nurotoxicity Hallucination Renal failure Myolysis Salivation, Lacrimation, Urination, Diarrhea, Gastric upset, Emesis, Nousea, Dizzy, Sleepy, edema Prepared by: Ram Kumar Shrestha

11. Specific toxins and effects ToxinToxicityEffect Alpha amanitinDeadlyLiver damage (24-48 hrs) MuscarinePotentially deadly Respiratory failure GyromitrinDeadlyNeurotoxin, GI toxication and RBC destruction Ibotenic acidP. DeadlyNeurotoxin PsilocybinNon lethalhallucination CoprineNon-lethalToxic when consumed with alcohol 11Prepared by: Ram Kumar Shrestha

12. Selecting good guys (general belief) 12 Color:Bright Vs Dull Be smart: Are other animals eating this ? Tissue exposure: Color changed ? No bleeding: Latex produced? Does it have veil: Hey look it Slim: Not to have swollen base Use silver spoon: Change color All are myth : passing above tests is not true conformation of edibility Prepared by: Ram Kumar Shrestha

13. Edible Vs Poisonous Mushrooms General beliefStatusEdible speciesPoisonous Species Bright color mushroom are poisonous FalseAmanita caesarea, Tricholoma nuduns Amanita pantherina A. muscaria Color changes on tissue exposure FalseBoletus cyanescensBoletus luridus Bering annulus is edible FalseAgaricus bisporus Amanita caesarea Armillariella mellea Amanita muscaria A. citrine Latex bearing mushroom are poisonous FalseLactarius deliciosus L. volemu Lactarius torminosus L. rufus Poisonous mushroom tarnish a silver spoon FalseDeadly Amanita phalloides, A. verna and A. muscaria don’t change color of silver spoon Mushroom consumed by insects are safe FalseSince the digestive activities are quite different from human 13 Source: Mushroom & Man kind by Nina Pandey Prepared by: Ram Kumar Shrestha

14. Ways to avoid mushroom poisoning 14 Avoid collecting from forest Take help of experts Avoid excess Avoid alcohol Possibly use field book Look the surrounding of mushroom Prepared by: Ram Kumar Shrestha

15. The supportive measures 15 Enhance elimination Inhibit metabolic path Inhibition of uptake Toxin specific treatments Amatoxin- Silibinin IV Gyromitra- folinic acid IV Muscarine- IV fluid Prepared by: Ram Kumar Shrestha

16. Popular cultivated mushroom 16 Button mushroom Shiitake Straw mushroom Wood ear mushroom Oyster mushroom Prepared by: Ram Kumar Shrestha

17. Importance of Mushrooms (NEMEO) 1.Nutritional 2.Ecological 3.Medicinal 4.Economic 5.Other 17 Waste food Prepared by: Ram Kumar Shrestha

18. Importance of mushrooms 18 They are nutritious (Fungi are a wholesome food ) Twice the protein of most fresh vegetables: On a dry weight basis, mushrooms are made up of about 30% protein (Oei, 1996) and this protein is endowed with all the essential amino acids Few calories (36 in 100g) and little fat, but best of all, NO cholesterol Good source of fibre, and rich in minerals Contain essential amino acids and vitamins including B 2, niacin and B 12 Mushrooms offer a huge range of tastes and textures, a delight for the adventurous cook Prepared by: Ram Kumar Shrestha

19. Importance of mushrooms 19 They are nutritious (Fungi are a wholesome food ) Prepared by: Ram Kumar Shrestha

20. Importance of mushrooms 20 Ecological (Decomposers and part of food chain ) Fungus-root associations (called mycorrhizae) benefit most plants Fungus (mushrooms) are source of food for numerous wild life The fallen leaves on forest will not be recycled completely without fungus. Prepared by: Ram Kumar Shrestha

21. Importance of mushrooms 21 Medicinal (Source of numerous secondary metabolites ) Highly valued in Tibetian and Unani medicinal system Contains: Antioxidants, Anticancer, Antiviral, immuno-modulatory, aphrodisiac Number of mushroom species are mentioned in pharmacopeia and therapeutic compendium Prepared by: Ram Kumar Shrestha

22. Importance of mushrooms 22 Medicinal (Source of numerous secondary metabolites ) Highly valued in Tibetian and Unani medicinal system Contains: Antioxidants, Anticancer, Antiviral, immuno-modulator Prepared by: Ram Kumar Shrestha

23. Importance of mushrooms 23 Economic (Source of income ) According to FAOSTAT data, the total world production of mushrooms including truffles has sharply increased from 2.0 million metric tons in 1990 to nearly 7.4 million metric tons in 2010 and the market of mushroom- derived dietary supplements is also quickly growing and is valued at more than US $15 billion today. Highly valued product : Mushroom are high value agriculture product Small investment: one can initiate mushroom business with very little initial investment Rapid turnover: the payback period of mushroom cultivation is quite short (with exceptions) High profitability: mushroom growing is a profitable business. Prepared by: Ram Kumar Shrestha

24. Importance of mushrooms 24 Agricultural by-product conversion Excellent conversion of lignocellulotic substance in to high grade protein (in comparison to animal). Excellent digestibility and highly nutritious. Other (Diverse ) Educational Dyes Intrinsic value Value of knowin g Prepared by: Ram Kumar Shrestha

25. Classification of Mushrooms 25Prepared by: Ram Kumar Shrestha

26. Classification of Mushrooms 26 Ascomycota: (Bearing ascospore on ascus) 1)Pezizomycetes: Pezizales: Family-Morchellaceae Family Helvellaceae 2)Pyrenomycetes: Hypocereals: Claviceps, cordyceps Prepared by: Ram Kumar Shrestha

27. Classification of Mushrooms 27 Besidomycota: (Bearing besidiospores) 1)Gastromycetes Lycoperdales: Lycoperdon, Gestrum Nidulariales: Bird’s nest fungi 2. Hymenomycetes (Agaricamycetes) Agaricales: Agaricus, Volvarella Polyporels: Lentinula, latiporels braket fungi 3. Teleomycetes : Prepared by: Ram Kumar Shrestha

28. Classification of Mushrooms 28 1)Corticolous: Growing on bark of tree as bracket or conk, causes decay and rot of tree. Only few species are edible. E.g. Ganoderma lucidum, Fistulina hepatica 2) Coprophillus: Dung loving saprophytic fungi. It is adoptive to low lignin containing substrates, E.g. Bird nest fungi, Coprinopsis narcotica, Psilocye cubensis. 3) Lignicolous: Prefer substrates with high lignin content. it attacks tree trunks and other high lignin containing substrates and causes their decay. E.g. Armalaria sps Prepared by: Ram Kumar Shrestha

29. Morphology of Mushroom 29Prepared by: Ram Kumar Shrestha

30. Morphology of Mushroom 30Prepared by: Ram Kumar Shrestha

31. Life cycle of Mushroom 31Prepared by: Ram Kumar Shrestha

32. 32 Veil - present Gill/lamellae- Sinulate Universal veil- Absent Stipe/stalk- slender to club shaped Cap is convex with smooth margin Color –White with brownish tint on maturity Agaricus( Button mushroom) Besidomycota hymenomyctes Agaricales Agaricaceae Prepared by: Ram Kumar Shrestha

33. 33 Veil - absent Gill/lamellae- adnexed Universal veil- Absent Stipe/stalk- ecentric Cap is flat with smooth margin Color –White Pleurotus ( Oyster mushroom) Besidomycota hymenomyctes Agaricales Widely eaten mushroom Pleurotoide caps are laterally attached Lack stipe/ reduced stipe Monomitic Prepared by: Ram Kumar Shrestha

34. 34 Veil - absent Gill/lamellae- … Universal veil- Present Stipe/stalk- club shaped Cap is conical with smooth margin Color –black with brownish margin Deep salmon pink gills Contains volva on it base Genus contain about 50 sps Volvariella (straw mushroom) Besidomycota hymenomyctes Agaricales Pletuceae. Prepared by: Ram Kumar Shrestha

35. 35 Veil - absent Gill/lamellae- adnet Universal veil- Absent Stipe/stalk-Slender & scaly Color-Brown to radish brown Cap is convex with smooth margin and scaly appearance Lentinula ( Shiitakemushroom) Besidomycota hymenomyctes Agaricales Genus Lentinula contains 8 sps. They are corticolos mushroom Prepared by: Ram Kumar Shrestha

36. 36 Veil - absent Gill/lamellae-A. Polypore Universal veil- Absent Stipe/stalk- varied Color- Shiny nut brown Cap is convex with smooth margin and scaly appearance Ganoderma (Reishi mushroom) Besidomycota hymenomyctes Aphylophorels Polyporus mushroom Lignicolous Dimitic Antiviral, antifungal, immunomodulatory, antioxidant, liver-protecting Prepared by: Ram Kumar Shrestha

37. Lab techniques related to Mushroom 1.Media Preparation 2.Isolation 3.Preparation of Pure culture/mother culture 4.Spawn Preparation 37Prepared by: Ram Kumar Shrestha

38. Lab techniques related to Mushroom Different lab media for fungus culture Water Agar Antibiotic Agar Corn Meal Agar Malt Extract Agar Blood meal agar Potato Dextrose Agar Frozen pee extract agar Acidified Corn Meal Agar Potato Dextrose Yeast Extract Agar Etc. 38Prepared by: Ram Kumar Shrestha

39. Lab techniques related to Mushroom Isolation: 1)From spores Shows variation Used in condition 2) From tissue Widely used Consistency on performance Preferably from stipe 3) From mycelium 39Prepared by: Ram Kumar Shrestha

40. Lab techniques related to Mushroom Pure culture: 1)Section of tissue (preferably from stipe) 2)Transferred to media 3)Small section of mycelial growth is transferred to agar slants 40Prepared by: Ram Kumar Shrestha

41. Lab techniques related to Mushroom Spawn preparation: 1)Comparable to the vegetative propagule of higher plants 2)Quality is extremely important 3)Production demands highly technical work 41Prepared by: Ram Kumar Shrestha

42. Types of Spawn Early days: 1)Virgin spawn 2)Flake spawn 3)Brick spawn Now used: 1)Compost spawn 2)Grain spawn 3)Perlite spawn 4)Straw spawn 5)Cotton waste spawn 42 Composition: Grain spawn: 1kg:12g:3g (Grain: Gypsum: Calcium carbonate) (pH 6.5-6.7) Perlite spawn: 3Kg: 200g:50g (Perlite + wheat bran: Calcium carbonate) (pH 6.5-6.7) Freshly prepared High quality spawn should be selected for higher productivity. Prepared by: Ram Kumar Shrestha

43. Strain maintenance Spawn quality 1)Freshness 2)Contamination 3)Strain type 4)Uniform coverage 43 Subculture and storage: Store cultures on refrigerators Alternate heating and cooling cycle reduces the longevity of pure culture Renovation of culture may be necessary The growth character of mycelium should be consistent with uniform performance. Possible degradation should be checked routinely Freshly prepared High quality spawn should be used for higher productivity. Trichoderma on spawn Prepared by: Ram Kumar Shrestha

44. Cultivation of Agaricus bisporus. Six steps in Agaricus cultivation 1.Compost preparation 2.Conditioning 3.Spawning 4.Casing 5.Pinning 6.Cropping 44Prepared by: Ram Kumar Shrestha

45. 1. The compost: Base materials 1)Horse manure 2)Wheat straw 3)Maize cobs Additives: 1)Chicken manure 2)Carbohydrate supplements 3)Concentrate meal 4)Fertilizers & others 5)Minerals Ca/K 45 Propose of composting: More suitable substrate for Agaricus than for other microorganisms Don’t resist the growth of beneficial microorganisms Kill harmful organisms Micromax® contains a mixture of nine micronutrients including (percentage dry wt basis): Ca (12%), Mg (3%), S (12%), B (0.1%), Cu (1%), Fe (17%), Mn (2.5%), Mo (0.05%), Zn (1%) Prepared by: Ram Kumar Shrestha

46. Formulations 46 ParticularNatural (IARI) Hayes and Randle (1969) Synthetic (IARI) Shin et al. (1971) Rice Straw-----------------------1000Kg Horse Dung1000 Kg1016Kg-------- Chicken manure-------101.6Kg--------100Kg Wheat straw350Kg-------1000Kg-------- Wheat bran-------- 80Kg-------- Ammonium Sulphate/CAN -------- 10Kg-------- Urea3Kg-------- 12-15Kg Gypsum30-4Kg015Kg40-50Kg20Kg Molasses--------38.1Kg-------- Cotton S-meal--------15.24Kg-------- Chop the long materials to 8-10 cm Prepared by: Ram Kumar Shrestha

47. 1. The compost 47 1 m Varies Cemented floor Central acid core Dark colored core Fire-fang Zone Outer cold zone Changes during composting Aerobic fermentation & microbial degradation Thermophiles ^  T*C N- Organic N Breaking of polysaccharides Conversion of simpler and readily available forms Condition maintained Optimum composting Water optimum Prepared by: Ram Kumar Shrestha

48. 1. The compost Preparation Calendar (Long) DAC task 0-mix and heap (75) 4- Turn & irrigate 8-Turn & irrigate 12- Turn & irrigate 16- Turn & irrigate 20- Final turning + 0.2% malathion(68) Heap size can vary accordingly 48 Compost @ turning Composting in bulk Prepared by: Ram Kumar Shrestha

49. 2. Conditioning Process of elimination of harmful organism and elimination of ammonia Incubation in Modified environmental condition 1.Tray method 2.Bulk Method 49 Tray dimension Conditioning Tunnel The nitrogen content of the compost should be 2.0 to 2.4 percent, and the moisture content between 68 and 72 percent. Max. ammonia -0.07% Prepared by: Ram Kumar Shrestha

50. Cultivation according to connivance 50 Shelf Bags Floor bed Shelf Prepared by: Ram Kumar Shrestha

51. 3. Spawning 51 Methods of Spawning Single Layer Spawning Double Layer Spawning Thorough Spawning Spot Spawning Post spawning care Maintain 25*C Maintain humid condition Limit ventilation Keep moist bed (low moisture mycelium becomes stringy) Prepared by: Ram Kumar Shrestha

52. 4. Casing Functions of Casing 52 Anchorage Water Evaporation ctrl Casing material Water holding capacity Aeration Neutral pH to basic (8) Free from undesirable matters and organisms Composition of Casing material: Loam soil + Peat (((50% Void) Treatment of casing mixture: Heat treatment/ Formalin Casing time: 14 days after spawning Prepared by: Ram Kumar Shrestha

53. 5. Pinning 53 After casing care 24*C & 100% RH CO2 1% Gradual decrease of T*C The crop Environmental influence Environmental change (ventilation and adjust to14-18*C) Formation of pin can be observed (25DAS) Prepared by: Ram Kumar Shrestha

54. 6. Cropping 54 The crop Buttons: stipe <2 cm & pilus 3-6 cm (preferred) Cups: Just opened 2.5- 7 cm Opens: T shaped, cap diameter:5-7 cm, stem length: not exceed 2.5-3 cm The production: 200g/Kg compost Or 6-8 Kg/m 2 Prepared by: Ram Kumar Shrestha

55. Harvesting and post harvest activities Processing: Drying: air @ 50*C bring to 12% moisture and can be stored for 1 year (Blanching: hasten) freezing: Lq. N @ -120*C – 6 min. and store @ -25* Dry freezing : freezing @ -20*C and sublimation in vacuum (10-12 hours). 10% of fresh weight Steeping: Blanched mushorom on sodium chloride 2%+citric acid, sodium bicarbonate and potassium metabisulphite (0.15%) 55Prepared by: Ram Kumar Shrestha

56. Harvesting and post harvest activities Canning ( Appertization) Button  washing with 0.1 citric acid and 0.3% Sodium Metabisulphite Blanching (2-3 min in boiling water) Wash in cold water with Nacl 1%, Citric acid 1% Canning: brine solution (15g salt/Lt water) Sterilization: 0.75 kg/cm2 pressure for 25 min Cooling and storage 56Prepared by: Ram Kumar Shrestha

57. Disease and insect pest Dry bubble: Verticellium fungicola Source of inoculums soil/ floor Temperature above 28*C promotes disease Control: Reduce temperature 14* C Sanitation and proper sterilization Proper Ventilation Destroy the symptomatic button 57Prepared by: Ram Kumar Shrestha

58. Disease and insect pest 58 Truffle Diehliomyces microsporus Cottony weft appears on bead Develops odor Inoculums from soil Control Reduce temperature & moisture Sanitation and sterilization ventilation Prepared by: Ram Kumar Shrestha

59. Disease and insect pest 59 Mildew Dactylium dendroides/ Cladobotrym dendroides White silky growth on casing Climbs mushrooms Control Sanitation and sterilization of casing mixture Area should be destroyed with 15% formalin Prepared by: Ram Kumar Shrestha

60. Disease and insect pest 60 Rose comb Morchelloid and deformed mushroom Stipe becomes bulky Control Site selection Avoid burning oil/coal around Failure to form fruiting body Deficiency of light Degraded spawn Poor ventilation and high temperature Prepared by: Ram Kumar Shrestha

61. Disease and pathogen 61 Green mold Trichoderma sps. Plaster mold Papulaspora byssina These molds arrives from air, soil & tools Bacterial blotch by P. tolaasii Weed fungi by Coprinus sps. Prepared by: Ram Kumar Shrestha

62. Disease and insect pest 62 Viral disease Yield loss without symptoms Dieback, elongated and distorted mushroom Control Spawn selection Insect control Insects Sciarids (Lycoriella) Phorids (Megaselia) Mites (Tarsonemus) Nematodes (A. composticola) Prepared by: Ram Kumar Shrestha

63. Oyster Mushroom Production 63 Selection of species P. sajor-caju P. florida P. ostreatus P. sapidus P. djamor P. eringii Pink Oyster King oyster P. eous P. citrinopileatus P. flavellatus P. cornucopiae Prepared by: Ram Kumar Shrestha

64. Isolated from India Jandaik & Kapoor (1976) Excellent mushroom Wide temperature adoption (22*-28*C) Grow on a variety of substrate 64Prepared by: Ram Kumar Shrestha

65. Isolated from Florida Tsao & Han (1958) Higher yield Higher temperature 65Prepared by: Ram Kumar Shrestha

66. Isolated from India Jandaik & Kapoor (1976) Best known oyster mushroom Cultivated commercially on wood logs and cereals straw Cool environment preference White spores 66Prepared by: Ram Kumar Shrestha

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71. Oyster Mushroom Production 71 Staqge 1 Substrate preparation Rice Straw Wheat straw Banana Leaves Paper pulps…. Etc Supplements CM CB CN Prepared by: Ram Kumar Shrestha

72. Oyster Mushroom Production 72 Substrate Preparation Chop Soak Sterilization Sterilization methods Chemical- Carbondazim Boiling water-Boil and drain Steam-drain and steam Prepared by: Ram Kumar Shrestha

73. Oyster Mushroom Production 73 Stage 2 Spawning & Bagging Alternate layer of spawn and straw Compaction Moisture judgment Aeration pores How to choose plastic size Hot weather small plastic Cold weather bigger one Generally used plastic 8”X15” 10”X 20” Prepared by: Ram Kumar Shrestha

74. Oyster Mushroom Production 74 Spawn run parameters RH: 90-100% Light: Total darkness T:25-29*C (40^/48 hr-killed) Up to 20% is beneficial Duration 12-14 days Ventilation: No Prepared by: Ram Kumar Shrestha

75. Oyster Mushroom Production 75 Stage 3 Pinning RH: 95% Light: Defused light/2000lux/hr T:18-24*C CO2: Not more than 600ppm Duration 7-14 days Ventilation: Yes (cut the plastic layer) Water: 1-2 times/ day Prepared by: Ram Kumar Shrestha

76. Oyster Mushroom Production 76 Stage 4 Harvesting Largest cap- 8-10cm Twisting bunch Base is removed Don’t water before harvest 800g mushroom/kg dry straw 300-500 g/kg wet straw Prepared by: Ram Kumar Shrestha

77. Disease and pathogen 77 Green mold Trichoderma sps. Air, soil & tools Plaster mold Papulaspora byssina Air, soil & tools Ventilation: Yes Water: 1-2 times/ day Note: The disease and pest in oyster is similar as in button mushroom Prepared by: Ram Kumar Shrestha

78. Disease and insect pest 78 Mildew Dactylium dendroides/ Cladobotrym dendroides White silky growth on surface Climbs mushrooms Control Sanitation and sterilization Area should be destroyed with 15% formalin Prepared by: Ram Kumar Shrestha

79. Disease and insect pest 79 Insects Sciarids Phorids Mites Nematodes Prepared by: Ram Kumar Shrestha

80. Straw Mushroom Production 80 Volvarella volvacea/ (Chinese mushroom) Mushroom of tropics (33-35*C) Not commonly grown in Nepal Highly perishable - undergo autolysis Less productive Prepared by: Ram Kumar Shrestha

81. Straw Mushroom Production 81 Substrates Cotton waste Straw Methods of cultivation Numerous methods are used Conventional Modern method However the cultivation techniques are classified as Indoor and outdoor cultivation Prepared by: Ram Kumar Shrestha

82. Straw Mushroom Production 82 Outdoor cultivation Best on tree shade and artificial Shade Raised beds are made with bamboo Bricks or mud Bundles of straw arranged in Opposite orientation Spawn is applied in each 2 nd layer Layer of bundle Prepared by: Ram Kumar Shrestha

83. 83Prepared by: Ram Kumar Shrestha

84. Straw Mushroom Production 84 Outdoor cultivation Prepared by: Ram Kumar Shrestha

85. Straw Mushroom Production 85 Wooden frame can be used to Prepare beds along with chopped Straw Substrates preparation Chop the paddy straw Soak in 1% lime Add 5% rice bran Pile up for 2 days Turn and provide water Indoor cultivation Prepared by: Ram Kumar Shrestha

86. Straw Mushroom Production 86 Indoor cultivation Substrates preparation Chop the paddy straw Soak in 1% lime Add 5% rice bran Pile up for 2 days Turn and provide water conditioning 62*C live stem injected-2hr Lower to 50*C -1 day Prepared by: Ram Kumar Shrestha

87. Straw Mushroom Production 87 Indoor cultivation Spawning and cropping 1.4% of the substrate Cover with plastic for 4-7 days Remove plastic Allow ventilation and Provide diffused light Pin head initiation (3-4days) Prepared by: Ram Kumar Shrestha

88. 88Prepared by: Ram Kumar Shrestha

89. Shiitake Production 89 Lentinulaedodes ( मृगी च्याऊ ) Log-based cultivation (steps) Selection of logs (20cm-diameter) Spawning of logs Incubation of logs Forcing and harvest Two types of cultivation scheme 1) log based cultivation 2) Saw dust based cultivation (bag-cultivation) 3) Synthetic log cultivation Prepared by: Ram Kumar Shrestha

90. Shiitake Production 90 Log selection Oak, Mapple- Excellent Beech, Hornbeam-Good Birch, Hickory-OK Alnun, Castronopsis- Nepal Cut tree during fall season Log- length 1 m with 20 cm diameter Prepared by: Ram Kumar Shrestha

91. Shiitake Production 91 Inoculation Logs drilling (each 10 cm) Spawn insertion (WR/WW/CW) Sealing (Cheese Wax) Drilling of logs Spawn injector Plug spawn Sealing with wax Prepared by: Ram Kumar Shrestha

92. Shiitake Production 92 Incubation Logs arranged on shade Humidity maintained Contamination avoided Sprinkler irrigation is provided to attain optimum moisture (25-35%) of logs and humidity, beddings are provided to avoid the direct contact of logs tosoil thus initiating contaminations Prepared by: Ram Kumar Shrestha

93. Shiitake Production 93 Forcing and harvest Dipped in cool water -24hr. Move logs to production units Take care of logs Prepared by: Ram Kumar Shrestha

94. Shiitake Production 94 Forcing and harvest Dipped in cool water -24hr. Move logs to production units Take care of logs Prepared by: Ram Kumar Shrestha

95. Shiitake Production 95 Processing Fresh Freeze Dried Other value added products Prepared by: Ram Kumar Shrestha

96. Shiitake Production 96 Associated problems Slugs Beetles Fungal competitors Squirrels Fungal competitors Black buttons, Trichoderma Rubber buttons, conks, and other competitive fungi can contaminate the lot as Shown in pictures. Prepared by: Ram Kumar Shrestha

97. Thank You !! 97Prepared by: Ram Kumar Shrestha