Last sem. seminar on whit mushroom production by Agriculture Student durgesh

3. WHITE BUTOON MUSHROOM

4. INTRODUCTION:-
 Button mushroom (Agaricus spp) is the most
popular mushroom variety grown and consumed
the world over .
 These are produced almost throughout the
year in small and large farm adopting different
levels of technology.
 The species being grown in most form is the
white button mushroom (Agaricus bisporus) and
another species (Agaricus compestries)

5.  Cultivation of white button mushroom initiation in Europe
around 17th century
 Netherlands is the leading exporter
 Country which cultivated on a large scale –Europe ,north
America ,China ,Korea ,India
 The national production of mushroom is 50000 tones

6. Scientific Classification :-
• Kingdom – Fungi
• Phylum _ Basidiomycota
• Class _ Agaricomycetes
• Sub class _ Homobasidiomycetidae
• Order _ Agaricales
• Family _ Agaricaceae
• Genus _ Agaricus
• Species _ Agaricus bisporus

7. BOTANICAL DISCRIPTION:
 Vegetative mycelium is composed
of many inter woven sepatate hypea
 Reproductive phase is initiated by
formation of small knob like swelling
 Fruit body Basiodiocarp is whitish
in color
 Thick short Stipe with an annulus
 The Stipe support the Pileus which
appear as hat like expansion
 Underside of the Pileus gills or
lamella are present

8. ECONOMICAL IMPORTANCE:-
 Proteinaceous .
 Sold as fresh mushroom canned or made into
soups, sauces, food products.
 60-70% digestibility having medicinal
property.
 High amount retene antagonistic effect on
some form of tumors.
Lowers the blood glucose and cholesterol levels.
 It contains sodium, potassium, phosphrus,
linoleic acid.

9. Important steps in cultivation of white button
mushroom:-
 Spawn production
 Compost preparation
 Spawning
 Spawn running
 Casing
 Crop management

10. Spawn production :-
 Spawn is produced from fruiting culture or
stocks of selected strains of mushroom under
sterile conditions.
 Stock culture may be produced in the lab.
 Fruiting culture is mainly imported from
various places.
 Spawn should be of good quality in terms of
flavor, texture size and longer self life.
STOCK CULTURE

11. HEAP OF
COMPOST

12. COMPOST PREPARTION:-
LONG METHOD (it require 30days)
SHORT METHOD(it require 16 days)
LONG METHOD:-
 In this method straw of different cereals successfully
utilized
Straw is composted with the help of inorganic fertilizer.
 A pile is prepared using wooden mold .compost for 25
trays as mention below-

13. Ingredients required for compost making in long
method of composting:-
Sr. no ingredients Long method
(kg)
1 Wheat straw 300
2 Wheat bran 30
3 Ammonium 9
sulphate
4 urea 3.6
5 Sulphate of potash 3
6 Super phosphate 3
7 gypsum 30
8 Lindane 1
9 Poultry manure -

14. Long method:-
Disinfect the compost platform 2% formalin
Soaking chopped wheat straw (300kg)for 48 hrs
mixining the fertilizer 6 kg ammonium sulphate, 2.4kg
urea, 3 kg sulphate of potash, 3 kg super phosphate in 15 kg
wheat bran.
Mix the soaked wheat straw and fertilizer
Prepare stack on cement platform in open space(0day)

15. 1st turning(6th day)add water to dry
patch
2nd turning(10th day)
3rd turning(13th day) add gypsum
4th turning(16th day)
5th turning(19th day)
6th turning (22nd day)

17. Watering to dry patch

18. 7th turning(25th day add Lindane 0.5% in1kg)
8th turning(28th day)
Stacked into pile of 1.3m height
Filling into tray
 TRAY OF
COMPOST

19. Short method :-
Sr.
Sr. no. no. Ingredients Short
kg method kg
1 Wheat straw 300
2 Wheat bran 21.6
3 urea 4.5
4 gypsum 9
5 Lindane 1
6 Chicken 120
manure

20. Short method:-
Soaking 300kg chopped wheat straw
Stack of wheat straw 2.5m broad and 9m high(oday)
Add chicken manure and wheat bran
Turning,tramping,stacking in anaerobic condition(2nd day)
Prepare heap add urea 4.5kg

21. Give 1st turning (6th day) watering to dry patch
2nd turning add gypsum (8th day)
3rd turning (10th day)
4th turning(12th day)
5th turning(14th day)
Compost fill in tray(16th day)

22. Filling and pasteurization:-
Disinfect the tray 5%cuso4
Filling of the tray (100x50x20)by compost
Pasteurization of room by formalin spray
Stacking of the tray one above the other
Switch on the heating coil at 60 oc temp

23. Maintain this temperature for24 hours
Moisture of the compost after pasteurization should be 60-
70%
Cooling the compost by opening the ventilators 1/3rd

24. FILLING OF COMPOST IN BOX

25. STACK OF TRAY OF WHITE
BUTOON MUSHROOM

26. Spawning :-
spawning means sowing of tray or bed with
spawn of fungus. there are three types of spawning :
1) Surface spawning
2) Layer spawning
3) Thorough spawning

27. 1) Surface spawning: -
Remove upper layer of compost (2.5)cm and spawn is
broadcasted into compost then cover it with compost.
2) Layer spawning :-
The tray are filled into 1/3rd of their capacity and layer
of grain spawn is mixed in it second layer of compost
deposited on the spawn now the tray filled to 2/3rd of their
capacity again place layer of spawn and compost in the tray.
3) Thorough spawning :-
In this case mix the grain spawn evenly. throughout
the compost .200gm spawn per tray .after spawning clean
newspaper sheet sterilized by dipping in 2%formaline
solution.

28. Casing : -
 The process of application of casing layer on the compost
surface is called casing.
 Casing layer is nutrient deficient. Casing providing
physical support to fruit bodies.
 Prepare casing layer (sand+F.Y.M. 1:1 proportion).
 Sterilized casing soil chemically or autoclaving .
 Bed surface exposed by removing newspaper.
 Casing soil spread uniformly on this surface 3-4cm thick
layer.
 Maintain the temperature 250c relative humidity 85-90%
for 3-4 day.

29. PREPRATION OF CASING SOIL

30. Spawn run :-
 The best mycelial growth is 23-25 0c temperature.
 Favorable humidity 90.35%.
 To control the temperature fresh air is required.
 MYCELIAL GROWTH
ON TRAY

31. Crop management : -
 The pinhead start appearing after 12-15 day of fruiting.
 when pinhead develop to pea size give a little moist
water spraying.
 After appearance of pinhead it require 8-10 day to
attain marketable size.
 Harvest the mushroom once or twice a day.

33. HARVESTING OF
WHITE BUTOON
MUSHROOM

34.  Clean them with brush.
 Pack them in polythene bags preferably 200gm
mushroom per bag or in plastic box.
 Button mushroom can be canned either in brine or citric
acid solution.
Yield: -
 Yield obtained about 3kg /tray
 15-20kg form one bed

35. PACKEGING OF MUSHROOM

36. Duration for cultivation of white button mushroom :-
 Spawn production (7-8 days)
 Compost preparation (long method – 30 days)
(short method _ 16 days)
 Spawning (1 – 2 days)
 Spawn running(10 – 14 days)
 Casing (12 – 15 days)
 Harvesting(8 -10 days)
Cropping(2 month)