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Paddy Straw Mushroom Cultivation

This document discusses the cultivation of paddy straw mushrooms. It begins by providing background information, noting that paddy straw mushrooms are commonly grown in subtropical and tropical areas and are a source of income. It then covers the nutritional value of paddy straw mushrooms and describes the processes of spawn production, cultivation methods including open air and indoor cultivation, the life cycle and fruiting of mushrooms, harvesting, yields and marketing.

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Arpan Chakraborty
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270 views18 pages

Paddy Straw Mushroom Cultivation

This document discusses the cultivation of paddy straw mushrooms. It begins by providing background information, noting that paddy straw mushrooms are commonly grown in subtropical and tropical areas and are a source of income. It then covers the nutritional value of paddy straw mushrooms and describes the processes of spawn production, cultivation methods including open air and indoor cultivation, the life cycle and fruiting of mushrooms, harvesting, yields and marketing.

Uploaded by

Arpan Chakraborty
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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PADDY STRAW

MUSHROOM
CULTIVATION

Done by- Koushik Kanti Datta.


BSc agriculture 5th semester,
Roll no - 19243102130.
GIVEN BY - Ms Anjana Nautiyal
Paddy straw mushroom and learn the technology for its
cultivation under ordinary
conditions.
Pic.

Paddy straw mushrooms are mainly grown in


the subtropical and tropical area and it has
become an important source of agricultural
income in countries like Thailand, Cambodia,
Taiwan, China, Vietnam, Japan etc. It is also
known as Chinese mushroom as it was
grown for the first time in China.
a) Nutritional value:

Paddy straw mushrooms are very tasty and good


flavoured. These are known to be very nutritious
having 26-30 % protein, 9-12 % fibre , 9-13 %
ash , 45- 50 % carbohydrate and rich in
minerals , vitamins C and B.
Cont.

b) Spawn production:

Spawn is produced either in rice straw or rye , sorghum , millet or wheat grains .
The mycelium in spawn bottle is fast growing, rhizomorphic to cottony, colour is
typically whitish to greyish white.

c) Cultivation:

Commonly cultivated varieties of paddy straw mushroom (Volvariella) are V. volvacea


( Bull ex Fr. ) Singer, V. diplasia (Berk and Br.) Singer and V. esculenta( Mass) Singer . This
mushroom is commonly cultivated on paddy straw in the open as well as inside a
mushroom house. Open cultivation method is very common among marginal and small
growers.
Pictures

Spawn pic. Cultivated mushrooms pic.


Open air cultivation:
a) Preparation of beds and spawning:

● In this method 100X60cm size foundation beds of 15-20 cm height are made
with the help of bricks or mud under the shade, to save them from rains or
direct sunlight. Paddy straw bundles of 7-8 cm diameter are made by tying
them at one end. The length of these bundles is kept between 70-80 cm.
These bundles are soaked in water for 16-18 hours in a water tank. For
chemical sterilization of the straw, bavistin 7g and formalin 125 ml can be
added in 100 litre of water. After dipping bundles in water, cover the water
tank with the polythene sheet. Later ,bundles are taken out and excess water
allowed to drain off on a cemented floor.
Cont.

● A bamboo frame exactly of the size of the bed on foundation is kept on the floor.
Now place four bundles of paddy straw (water soaked) side by side over bamboo
frame, keeping tied end in one direction. Place another set of four bundles over it
but this time tied end in opposite direction. In this way 8 bundles make the first
layer of bundles. Scatter the grain spawn about 8-12cm from the edges of the
layer bundles. Spread the spawn along with powdered arhar pulse or gram flour.
Wheat bran or rice bran can also be added. Place the second row of the bundles
and spawn on it as described earlier. Likewise third and fourth layer of bundles
are also placed and spawned. Finally, the square shaped bed is covered with a
transparent polythene sheet and bed temperature of 32 ± 1 ° C is maintained .
Within 7-8 days mushroom mycelium permeates the straw completely and at this
stage the plastic cover is removed. If the surface of the bed appears to be dry,
spray water with the help of water sprayer at least once in a day.
Young pinheads appearing from the beds
Life cycle of a mushroom
Life cycle
b) Fruiting and harvesting:

● Mushroom fruiting occurs nearly 18-20 days after spawning at


favourable moisture and temperature conditions .Fruiting continues for
another 10-12 days. In paddy straw alone , yield of 12-14 kg /100 kg of
wet substrate can be obtained.
● Harvesting of mushroom is done when volva just breaks and mushroom
exposes from inside. In any case mushroom should be harvested before
it opens. Paddy straw mushrooms are very delicate in nature and can be
stored under refrigerated condition for 2-3 days only. Drying of
mushroom can be done under shade or in sunlight.
Indoor Cultivation
Indoor Cultivation:

The principal of indoor cultivation is the same as that of white button


mushroom. Therefore, indoor cultivation of paddy straw mushroom is done
inside the mushroom house on pasteurized compost.

a. Substrate

Suitable substrates for paddy straw mushroom cultivation are banana leaves,
paddy straw , cotton waste etc. For indoor cultivation, rice straw and cotton
wastes in 50:50 ratio is preferred which gives more consistent yield.
Spawning and cropping

When treated beds do not have the smell of ammonia and temperature of the compost
cools down to 34-38 ºC, spawning is done @ 2% of the compost (w/w). After spawning,
doors of the mushroom house are closed for 3-4 days. Temperature during this period
remains between 34-38 ºC ( but should not be less than 30 ºC ). R.H is to be maintained
between 80-85 % by spraying water daily . Little aeration is also provided. Within 4-5
days, mushroom mycelium spreads in the compost. Then temperature of the mushroom
house is lowered to 28-30 ºC by opening ventilators. If bed surface appears dry, water
is again sprayed. During next 2-3 days, doors are kept open to allow some light.. This
condition is maintained till sufficient amount of fruit bodies are formed. When
primordia formation is completed, air of the room is circulated for at least 5 minutes for
5-6 times a day. Bed temperature is kept below 32 ºC and RH between 85-90%. In next
4-5 days mushrooms become large enough for harvesting.
Harvesting

Fruit bodies are harvested when they become mature and before the
cap opens completely, mainly in its egg form. The fruit bodies have got
very low keeping quality and hence consumed immediately or they can
be canned or dried and packed in sealed polythene bags so that these
may be kept for a longer period. Cropping cycle lasts for 7 – 12 days in
two flushes.
Matured mushroom ready for harvest
Yield and Marketing:

Yield varies from 22-28 kg to 25 – 45 kg per 100 kg straw. Due


to very low keeping quality, these mushrooms can not be stored
even in the refrigerator for more than 15-24 hours. Generally
mushrooms are sold fresh or in canned form but rarely in dried
form in the market.
Procedure
Thank you

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