WELCOME

COMPARATIVE STUDY OF
PADDY STRAW MUSHROOM

P. RAMU (17JQ1A3565)
Y. VEERA KUMAR (18JQ5A3547)
P. YAGNESHWARA RAO (17JQ1A3560)
T. SAIKIRAN (18JQ5A3540)

UNDER THE GUIDENCE OF :- V. V. C. CHARAN(B.sc Agriculture)

Asst. Professor
CONTENTS

Introduction
Objectives
Review of literature
Materials required
Methodology
Result
Value added products
Reference
 INTRODUCTION
 Mushroom is a fruiting body of microorganism called FUNGI.
Though they classified as vegetables, they are not technically plants.
 They contain nearly 90% of moisture content.99% of these are safely
edible and roughly 1% is poisonous.
 These mushrooms are mainly classified as two types, these are edible
type and poisonous type mushrooms. .
 These mushrooms are rich in nutrients and these mushrooms are
having the 90% of Moisture content.
 CLASSIFICATION OF MUSHROOMS

 It is reported that are about 50,000 known species of fungi and

about 10,000 are considered as edible once. Of which , about one
hundred and eighty mushrooms can be tried for artificial cultivation
and seventy are widely accepted as food .
 The cultivation techniques were perfected for about twenty
mushrooms and about dozen of them have been recommended for
commercial cultivation . however ,only six mushrooms are widely
preferred for large- scale cultivation
 EDIBLE MUSHROOMS

 The are mainly classified as

1. Button mushroom - Agaricus spp.
2. Paddy straw mushroom - Volvariella spp.
3. Oyster mushroom - Pleurotus spp.
4. Milky mushroom - Calocybe spp – L.
5. Shiitake mushroom - Lentumulla spp.
6. Jew’s ear mushroom – Auricularia spp.
 PADDY STRAW MUSHROOMS

Paddy straw mushrooms are very tasty and good flavored.

These are known to be very nutritious having
26-30 % protein,
9-12 % fiber ,
9-13 % ash ,
45- 50 % carbohydrate and rich ls ,
vitamins C and B.
 OBJECTIVES

1.To cultivate the paddy straw mushroom in the laboratory

conditions.
2. To compare the paddy straw mushroom with other varieties
in terms of yield.
REVIEW OF LITERATURE
 MATERIALS REQUIRED :

paddy straw coco pit polythene covers peanut flour

Cow dung Spawn Moisture Meter Formalin

 METHODOLOGY
 The paddy straw mushroom (Volvariella volvacea) has distinct
flavor, pleasant taste, rich protein content. It has low production
costs and cropping duration of 45 days making it an effective
means for poverty alleviation for those farmers who grow it.
 Farmers in Vietnam, the Philippines, and Cambodia grow it. The
mushroom can grow well in both outdoor and indoor conditions;
however, outdoor cultivation has risks of exposure to rain, wind,
and high temperatures, all which reduce yield.
 The yield of indoor mushroom production is higher and more
stable, as such, indoor growing is preferred.
1.Compost preparation:
 Straw bundle of 1.5' inche length are soaked in clean and cold water
for 6 hours. Period of soaking depends upon the stiffness of the straw.
 Then, substrate is pasteurized physically/ chemically for 1 hour. In
physical method, it is treated in boiled water or steam pasteurized at
70-800C for 1hour.
 A temperature of 60-62°C is maintained for 4-5 hours for cotton waste
compost and 65°C for 6 hours for paddy straw compost.
 After pasteurization, the compost is kept at a temperature of 50°C for
next 24-36 hours. This is followed by its natural cooling. The compost
is spawned when substrate temperature reaches 35°C.
Fig. Compost preparation
2. Spawning :
• Spawning is the process of planting spawn on the mushroom bed materials.
Spawn is has its lifespan is limited to an average of 2 months .
• Endeavor to use it as soon as you purchase it. Remove the spawn from the glass
bottles in which spawn has been prepared.
• Break it into small pieces by crushing and crumbling with the fingers.
Spawning should be done on the first layer of straw bundles by broadcasting
keeping about 4 to 6 inches margin all around the bed un-spawned.
Fig. Spawning
3. Beds preparation :
• At first prepare a bamboo or wooden frame of suitable size, say about 1
sqr. metre.
• Then prepare paddy straw bundles from un-crumpled paddy straw of not
more than one year old from which leafy material has been removed. Each
bundle of straw weighing around 1kg.
• It should be tied at both ends by strings. Clip off unequal parts of straw at
both ends of each bundle. Dip 8 such bundles in water in a tank for 18 to
24 hours.
• Take them out from the tank and spread on the frame prepared earlier and
this constitutes the first layer of the mushroom bed.
Fig. Beds preparation:
4. Pinning :
• Once mycelium starts growing onto the surface cooling down is done.
After 5-6 days of cooling down due to colder air and lower CO2 the
fluffy mycelium starts to contract resulting in the formation of a pin or
pinhead. This period is called pin formation.
• After this Relative Humidity in the room is slowly lowered, so that the
pins start growing into mushrooms. From pin to harvestable mushroom
it takes 5 to 7 days. when rhizomorphs form in the casing and then
emerge at the surface of the casing.
• There are two important steps involved in causing the mycelium to go
from the vegetative stage to the fruiting stag.
Fig. Pinning
5.CROPPING:-

• The terms flush, break, or bloom are names given to the repeating 3- to
5-day harvest periods during the cropping cycle; these are followed by a
few days when no mushrooms are available to harvest.
• This cycle repeats itself in a rhythmic fashion, and harvesting can go on
as long as mushrooms continue to mature. During harvesting, the cap
should be twisted off gently. For this, it needs to be held gently with the
forefingers, press against the soil & then twist off.
• The base of the stalk in which mycelial threads & soil Particles cling
should be chopped off. Harvesting mushrooms takes place “flushes”.
Fig. Cropping
Result:
The Fallowing result is related to First flush:
The fallowing result is related to second flush:
Value added products :
 Mushroom Pickles
 Mushroom Canady
 Mushroom nuggets
 Mushroom cookies
 Mushroom soup powder
 Mushroom ketchup
 Mushroom papad
REFERENCE :
• Akinyele, B. J., and Adetuyi, F. C.(2005). Effect of agrowastes pH and
temperature variation on the growth of Volvariella volvacea African Journal
of Biotechnology, 4(12).
• Ahlawat O. P. and Tewar i, R P. (2007) . Cultivation technology of paddy
Straw mushroom (Volvariellavolvacea ) (Vol. 36) National Research Centre
For Mushroom.
• Banik S. and Nandi R(2000). Effect of supplementation of rice straw with
biogas residual slurry manure on the yield, protein and mineral contents of
Volvariella volvacea mushroom.