bhumika 25
New Member
Hello,
I want to learn how to do mushroom cultivation.
Bhumika
I want to learn how to do mushroom cultivation.
Bhumika
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Mushroom Culltivation
- Thread starter bhumika 25
- Start date
Hello Sir
Careful attention has to be paid to three aspects viz. good compost, reliable spawn and right temperature during growing period or else partial or complete failure of the crop may result.
Natural compost is prepared from horse dung and wheat or barley straw.
Some quantity of chicken manure and 3 kgs. urea per ton of compost may be added.
Compost preparation is very crucial and advise from an expert may be taken.
Mushrooms are grown in wooden trays or boxes of 100 cm x 50 cm x 15 cm.
They are filled well with the compost and pressed firmly leaving 3 cm clear space on top of the tray.
The grain spawn is scattered on the surface of the compost which is then covered with a thin layer of compost.
After that the trays are covered with old newspaper sheets and water is sprayed to provide humidity.
The trays are then stacked vertically.
At a temperature of aroudn 24 - 25 C white cottony mycelium spreads and premeate through the compost.
It takes around 12 to 15 days for the complete spawn running.
Ultimately, the surface of the compost is covered with half to one inch level of casing soil.
It is sterilised to kill insects,nematodes and molds.
The casing soil is spread over plastic sheets and treated with formalin and stirred frequently for a week to remove formation fumes. After casing, the temperature o has to be maintained at 24-25 C for 3 days after which it must be lowered to 18 C.
Thus, batches of trays must be arranged in such a way that there is a regular daily production.
Fresh mushrooms have very limited life and hence processing is recommended to enhance their shelf-life.
Initially, fresh mushrooms are washed in cold water and then blanched in boiling water for about 3-4 minutes.
Then they are dehydrated in a drier and packed.
It is advisable to pre-treat fresh mushrooms in a solution containing brine to prevent discolouration.
Packing is very critical as formation of moisture contaminates mushrooms very quickly.
Yield after drying depends upon many factors like moisture content in fresh mushrooms, type of dryer, process employed, moisture content required in the finished product etc.
Hence average yield is taken at 25%.
Plain cans and a brine of 2% salt and 0.2% o citric acid are used for packing.
The cans are exhausted at 19 C for 7-8 minutes, sealed and processed under pressure for 20-25 minutes.
Careful attention has to be paid to three aspects viz. good compost, reliable spawn and right temperature during growing period or else partial or complete failure of the crop may result.
Natural compost is prepared from horse dung and wheat or barley straw.
Some quantity of chicken manure and 3 kgs. urea per ton of compost may be added.
Compost preparation is very crucial and advise from an expert may be taken.
Mushrooms are grown in wooden trays or boxes of 100 cm x 50 cm x 15 cm.
They are filled well with the compost and pressed firmly leaving 3 cm clear space on top of the tray.
The grain spawn is scattered on the surface of the compost which is then covered with a thin layer of compost.
After that the trays are covered with old newspaper sheets and water is sprayed to provide humidity.
The trays are then stacked vertically.
At a temperature of aroudn 24 - 25 C white cottony mycelium spreads and premeate through the compost.
It takes around 12 to 15 days for the complete spawn running.
Ultimately, the surface of the compost is covered with half to one inch level of casing soil.
It is sterilised to kill insects,nematodes and molds.
The casing soil is spread over plastic sheets and treated with formalin and stirred frequently for a week to remove formation fumes. After casing, the temperature o has to be maintained at 24-25 C for 3 days after which it must be lowered to 18 C.
Thus, batches of trays must be arranged in such a way that there is a regular daily production.
Fresh mushrooms have very limited life and hence processing is recommended to enhance their shelf-life.
Initially, fresh mushrooms are washed in cold water and then blanched in boiling water for about 3-4 minutes.
Then they are dehydrated in a drier and packed.
It is advisable to pre-treat fresh mushrooms in a solution containing brine to prevent discolouration.
Packing is very critical as formation of moisture contaminates mushrooms very quickly.
Yield after drying depends upon many factors like moisture content in fresh mushrooms, type of dryer, process employed, moisture content required in the finished product etc.
Hence average yield is taken at 25%.
Plain cans and a brine of 2% salt and 0.2% o citric acid are used for packing.
The cans are exhausted at 19 C for 7-8 minutes, sealed and processed under pressure for 20-25 minutes.
Hello,
I want to learn how to do mushroom cultivation.
Bhumika
Dear Bhumika,
For any kind of information or support about mushroom farming, you can contact us at jayaabio@gmail.com.
Thanks