Mushroom cut from mushroom growing chamber

1
MUSHROOM GROWING CHAMBER

• PRESENTED BY
• Dr. Hemendra Yadav

2
INTRODUCTION

• Mushroom is a fungi producing a fleshy fruiting
  body, especially one consisting of a stalk with
  an umbrella cap.
• It has two part - Cap like structure is known as
  PILEUS.
• Attached with thread like structure MYCELLIA.
• Mycellia absorb nutrient from soil, it do nit
  require sun light for their growth.

3

• It is known as a plant without chlorophyll and
  meat in vegetables, and it is found in
  innumerable varieties, more than 2000 of
  varieties are included in the list of edible
  mushrooms.
• To suit to the climate of India, Button
  Mushrooms, Oyster Mushroom, Milky Mushrooms etc
  are produced. Among them, the button mushroom is
  produced on commercial purpose.
• Mushrooms are on the top in regard to taste,
  smell, proteins and medicinal qualities in food
  items. Mushroom is a perfect contains good
  quality proteins and a fair quantity of vitamins.
  It is a perfect food for the protection of heart
  and nervous systems.

4

• TYPE OF MUSHROOM
• 1. Button Mushrooms
• They are most common variety of mushroom found in
  India, they have mild flavour, soft texture and
  milky. They are also called champignon(de Paris)
• White Button Mushroom
• 2. Oyster Mushrooms
• They have fan shaped . They have a mild flavour
  and odour that get enhance when exposed to heat,
  they are grow in tropical regions we can find
  them in Orissa, Karnataka,

5

• Maharashtra,West Bengal Madhya Pradesh.
• Oyster Mushrooms
• 3. Paddy Straw Mushrooms
• They have good combinations of all attributes
  like flavour, aroma, delicacy, high content of
  protein and vitamins and minerals. The fruiting
  body formation starts with tiny cluster of white
  hyphal aggregates.it is an edible mushroom of the
  topics and subtropics, and began to be cultivated
  in china as early as 1822.
• 
  Paddy Straw Mushroom

6

• 4. Enoki Mushrooms
• The rare specie of mushrooms have a light, almost
  fruity flavour. Their appearance resembles small
  white straws with tiny caps on them. They have
  bioactive polysaccharides, FVE protein, and
  ribosome- inactivating protein that can regulate
  the immune system.
• Enoki Mushrooms
• 5. Portobello Mushrooms
• they have a woody flavour . They look like a
  giant versions of the button mushrooms and also
  known as cep mushroom. They are low in calories
  and are a good source of 15 different vitamins,
  minerals and antioxidant phytonutrients including
  copper selenium and B vitamins. they are
  sensitive to environmental change and they take
  longer to grow

7

• as the mature stage of white button mushroom.
• Portobello Mushrooms
• 6. Shitake Mushrooms
• They have smoky flavour thats simply delicious.
  They have plentiful medicinal properties with low
  water content. Their incorporation in the
  culinary world has been a slow journey will a
  long way still to go. There is focus on their
  cultivation in the northern states of India
• 
  Shitake Mushrooms

8

• MARKET OUT LOOK (WORLD WIDE)
• The global mushroom market consumption was 12.74
  million tons (MT) in 2018 and is projected to
  reach 20.84 million tons (MT) by 2026, exhibiting
  a CAGR of 6.41 in the forecast period.
• Major mushroom producing countries
• China, USA Netherland- gt60 of the world
  production
• China 46, about half of the world mushroom
  production
• Mushroom production of India (16th Rank in the
  World)
• About 1.75 lakh metric tons (about 0.4 of the
  world production) till 2019

9
(No Transcript)
10

• MARKET OUT LOOK (INDIA)

11

• SCOPE IN INDIA
• In India, its production earlier was limited to
  the winter season, but with technology
  development, these are produced almost throughout
  the year in small, medium and large farms,
  adopting different levels of technology.
• However, commercial production of white button
  mushroom was initiated in the hilly regions of
  the country (17- 18C) like Chail (Himachal
  Pradesh) Kashmir and Ooty (Tamil Nadu).The white
  button mushroom (Agaricusbisporus) is grown on
  compost based on various agricultural wastes and
  animal manure.
• A large number of small units without climatic
  control equipment exist throughout India and
  function during the autumn and winter months
  only. As a whole it is a good project for new
  entrepreneurs to invest.
• White button mushrooms are grown all over the
  world and account for 35-45 of the total
  mushroom production. In India, large units with
  production capacities between

12

• MARKET ANALYSIS
• White button mushrooms are grown all over the
  world and account for 35-45 of the total
  mushroom production. In India, large units with
  production capacities between 2000 3000 tonnes
  / annum, have been set up mainly as export
  oriented units in the southern, western and
  northern regions. A large number of small units
  without climatic control equipment exist
  throughout India and function during the autumn
  and winter months only.

13

• DEMAND AND SUPPLY
• The possibilities of exporting fresh mushrooms to
  the markets in Middle East, Europe and USA need
  to be explored. Europe is a very large producer
  of fresh button mushrooms as such only some
  exotic varieties of mushrooms which are high
  priced can be exported to these countries.
  However, some inhibiting factors are high cost of
  transportation and absence of proper pre-cooling
  techniques and storage facilities.
• A big gap exists between the demand and supply
  position of white button mushrooms in the United
  States and European market. India exports the
  highest quantity of the mushroom produced in the
  country to USA. Netherlands and China account for
  60 of the export of mushrooms. Germany is the
  largest importer and France and UK are large
  producers as well as consumers

14

• MUSHROOM GROWING ROOM
• 1. Cold Room Panels ( 80mm / 60 mm) 2. Air
  cooled BSL Make Refrigeration unit Model No
• RUAHI-08022-CS-I-N (11.0 TR) and Blue star make
• condensing unit along with controller 3. GI Duct
  on indoor units along with polythene duct,
• dampers, fresh air blower set for each room along
  with humidity meter4. Humidifier (optional), Co2
  and RH meter (optional)

15

• Standard Mushroom Growing Room Sizes (in feet)
  and production capacities
• 1. 35(L) X 15 (W) X 15 (H) --- 1600-1750 bags ---
  5.5 TR AC with flexible duct arrangements for
  uniform cooling in racking aisle area
  Production capacity - 3500 KG Per batch X 7
  crops 24500 KG per season2. 65(L) X 15 (W) X
  15 (H) --- 32003500 Bags - 11.0 TR (5.5 TR X2)
  AC with flexible duct arrangements for uniform
  cooling in racking aisle areaProduction
  capacity - 7000 KG Per batch X 7 crops 49000 KG
  per season

16

• TYPICAL LAYOUT OF GROWING CHAMBER

17

• RACK FOR GROWING ROOM

18

• GROWING CONDITION REQUIRED
• Vegetative Growth (Till Spawn Run before
  Pinning)Temp - 24C (plus minus 2C)CO2 - Above
  5000 PPM (for better and fast growth)Humidity -
  90
• Reproductive Growth (After Spawn Run after
  Pinning)Temp16C (plus minus 2C)CO2 - Below
  1000 PPM (Regular ventilation required)Humidity
  - 80-90

19

• PROSSES OF MUSHROOM PRODUCTION
• Spawn production
• Compost preparation
• Spawning
• Spawn running
• Casing
• Fruiting
• Spawn production - Spawn is produced from
  fruiting culture / stocks of selected strains of
  mushrooms under sterile conditions. Stock culture
  may be produced in the lab or may be obtained
  from other reputed sources. Fruiting culture is
  mainly imported from various places including
  foreign sources which give higher yield than
  Indian strains and the spawn is produced in the
  lab.

20

• Compost preparation - The substrate on which
  button mushroom grows is mainly prepared from a
  mixture of plant wastes (cereal straw/ sugarcane
  bagasse etc.), salts (urea , superphosphate /
  gypsum etc), supplements (rice bran/ wheat bran)
  and water. In order to produce 1 kg.of mushroom,
  220 g. of dry substrate materials are required.
  It is recommended that each ton of compost should
  contain 6.6 kg. nitrogen, 2.0 kg. phosphate and
  5.0 kg. of potassium (NPK- 33 1025) which
  would get converted into 1.98 N, 0.62 P and
  1.5 K on a dry weight basis. The ratio of C N
  in a good substrate should be 25-30 1 at the
  time of staking and 16-17 1 in the case of
  final compost. In this method, the first turning
  is given about six days after preparation of the
  substrate for composting.
• Spawning - The process of mixing spawn with
  compost is called spawning.
• (i) Spot Spawning Lumps of spawn are planted in
  5 cm. deep holes made in the compost at a
  distance of 20-25 cm. The holes are later covered
  with compost.
• (ii) Surface Spawning The spawn is evenly spread
  in the top layer of the compost and then mixed to
  a depth of 3-5 cm. The top portion is covered
  with a thin layer of compost.

21

• (iii) Layer Spawning About 3-4 layers of spawn
  mixed with compost are prepared which is again
  covered with a thin layer of compost like in
  surface spawning.
• The spawn is mixed through the whole mass of
  compost at the rate of 7.5 ml./ kg. compost or
  500 to 750 g./ 100 kg. compost (0.5 to 0.75).
• Spawn running - After the spawning process is
  over, the compost is filled in polythene
  bags(90x90 cm., 150 gauge thick having a capacity
  of 10 kg. per bag approx) trays / shelves which
  are either covered with a newspaper sheet or
  polythene. The fungal bodies grow out from the
  spawn and take about two weeks (12-14 days) to
  colonise. The temperature maintained in cropping
  room is 23 20 C. Higher temperature is
  detrimental for growth of the spawn and any
  temperature below than that specified for the
  purpose would result in slower spawn run. The
  relative humidity should be around 90 and a
  higher than normal CO2 concentration would be
  beneficial.

22

• Casing - The compost beds after complete spawn
  run should be covered with a layer of soil
  (casing) about 3-4 cm. thick to induce fruiting.
  The casing material should be having high
  porosity, water holding capacity and the pH
  should range between 7-7.5. Peat moss which is
  considered to be the best casing material is not
  available in India, as such the mixtures like
  garden loam soil and sand (41) decomposed
  cowdung and loam soil (11) and spent compost
  (2-3 years old) sand and lime are commonly used.
• The casing soil before application should be
  either pasteurized (at 66-700 C for 7-8 hours),
  treated with formaldehyde (2), formaldehyde (2)
  and bavistin (75 ppm.) or steam sterilized. The
  treatment needs to be done at least 15 days
  before the material is used for casing. After
  casing is done the temperature of the room is
  again maintained at 23-280 C and relative
  humidity of 85-90 for another 8-10 days. Low CO2
  concentration is favourable for reproductive
  growth at this stage.

23

• Fruiting Under favorable environmental
  conditions viz. temperature (initially 23 20 C
  for about a week and then 16 20 C ), moisture
  (2-3 light sprays per day for moistening the
  casing layer), humidity( above 85), proper
  ventilation and CO2 concentration (0.08-0.15 )
  the fruit body initials which appear in the form
  of pin heads start growing and gradually develop
  into button stage.

24

• TUNNEL/TUNNER AND BUNKER

25

• CYCLE OF MUSHROOM PRODUCTION

26

• POST HARVEST MANAGEMENT
• 1. Refrigeration/Instant Packing
• 2. Freeze Drying
• 3. Dehydration
• Pre Treatment
• Drying
• 4. Canning

27

• Refrigeration/Instant Packing
• Freshly harvested mushrooms are packed in 25
  gauge polythene bags without making any holes.
  Immediately after packing they are stored at 5C
  in a refrigerator. This process extends the
  storage life for 3-5 days. This process helps in
  reducing the respiratory rate and minimizing the
  water loss. In addition, it reduces browning of
  mushroom and off flavour development.
• 2. Freeze Drying
• The mushrooms are sliced and immersed in 0.05 per
  cent sodium meta bisulphite and 2 per cent common
  salt solution for 30 minutes. They then blanched
  in boiling water for 2 minutes, followed by
  cooling. This then frozen for one minute  at
  -12C and store at 20C. This process extends
  the storage life for 3-4 months.

28

• 3. Dehydration
• This treatment involves three steps viz.,
  Pretreatment, drying and storage.
• (A) Pre treatment
• Clean the mushroom and blanch it in boiling water
  for 2 minutes and immerse it in cold water for 2
  minutes. Dip the mushroom in water containing 0.2
  per cent potassium meta bisulphite and 1 per cent
  citric acid and use for drying.
• (B) Drying
• Sun drying The pre treated mushroom is dried in
  open sunlight till it reaches 1/10th weight of
  the fresh product. After drying, it can be stored
  for 3 months, however colour may turn to brown
  and appearance of the final  product is not good.
• Drying in flow drier Dry the pre treated
  mushroom at 60C with heated air  for 6-8 hr.
  This process lead to bring the final moisture
  level to 3-5.
• Vacuum drying Dry the pre treated mushroom at
  40C under vacuum condition instantly. This
  process yield a very good quality mushrooms but
  cost of processing is heavy.

29

• 4. Canning
• Canning is adopted on a very large scale,
  especially for preservation of button mushrooms.
  For canning purpose, the mushrooms should be
  harvested at an early stage. The mushrooms of
  uniform size are selected and stalks are cut
  before processing.
• Procedure
• Wash the mushroom in clean water to remove dirt
  and other foreign materials.
• Dip the mushroom in boiling water for 2 minutes,
  take it out and dip in cold water for 2 minutes.
• Fill the mushrooms in the specially made cans
  upto ¾ capacities. (Approximately 220-g mushrooms
  are filled in 1-lb cans)
• Add salt solution consisting of 2 per cent common
  salt, 2 per cent sugar and 0.3per cent citric
  acid just to fill up to the brim. (Before adding,
  the salt solution should be boiled and filtered
  through muslin cloth)

30

• (Approximately 125 ml. solution is needed for 1
  lb can).
• Place the lid on the can and keep the cans in
  boiling water or steam till the  temperature in
  the centre of the cans reaches 80-85 C.
• Seal the can on a seamer to get an air tight
  seam.
• Sterilize the cans in an autoclave at 10 lb.
  pressure for 20-25 minutes.
• Keep the cans immediately after sterilization in
  clean cool water for cooling.  
• Wipe the cans with a dry cloth and store in a
  cool dry place. This process extends the storage
  life up to 12 months.

31

• MUSHROOM PLANTS LOOK LIKE THIS

32

• THANK YOU
• Contact
• 9411466708