FOREWORD
PREFACE
1.0 MUSHROOM : AN INTRODUCTION
1.1 What is mushroom?
1.2 Brief history of mushroom cultivation
1.3 Production and utilization scenario of mushroom
1.3.1 Global scenario
1.3.2 National scenario
1.4Scope of production and productivity in India
1.5 Export
1.6Institutions engaged in mushroom 7 research and extension
1.7Different steps in mushroom production
1.7.1 Selection of the mushroom for cultivation
1.7.2 Culture or starter
1.7.3 Preparation of the spawn
1.7.4 Preparation of the compost or the substrate
1.7.5 Spawning and spawn running
1.7.6 Harvesting
1.7.7 Fruit preservation, processing and marketing
1.8 General test for identification of non-edible mushroom
1.9 Guidelines to avoid mushroom poisoning
1.9.1 Effect of poisonous mushroom consumption on human body
1.9.2 Treatment
1.10 Importance of mushroom
1.11 Nutritive value of mushroom
1.12 Medicinal properties of mushroom
1.13 Mushroom morphology
1.14 Life-cycle of mushroom
2.0 AN OUTLINE OF MUSHROOM LABORATORY
2.1 Layout of mushroom laboratory
2.1.1 Research laboratory
2.1.2 Culture bank laboratory
2.1.3 Spawn laboratory
2.2. Nutritional media and their preparations
2.2.1 Classification of culture media
2.2.1.1 Natural / Empirical culture media
2.2.1.2 Semi-synthetic culture media
2.2.1.3 Synthetic or chemically defined culture media
2.2.2 Preparation of potato dextrose agar (PDA) medium
2.2.2.1 Materials required
2.2.2.2 Procedure of PDA preparation at a glance
2.2.2.3 Sterilization
2.2.2.4 Slanting of medium
2.2.2.5 Precautions
2.2.3 Synthetic medium
2.2.3.1 Preparation of Richard’s medium
2.2.3.2 Procedure of preparation
2.3 Preparation of mushroom culture
2.3.1 Essential material
2.3.2 Preparation of tissue culture of mushroom
3.0 MUSHROOM SPAWN
3.1 Spawn laboratory
3.2 Essential equipments
3.3 Laboratory glasswares
3.4 Miscellaneous
3.5 Microscopy
3.5.1 Operating bright field compound microscope
3.5.2 Precautions
3.6 Essential chemicals for mushroom spawn preparation
3.7 Types of mushroom spawn
3.7.1 Powder spawn
3.7.2 Granular spawn
3.7.3 Grain spawn
3.8 Method of spawn production
3.8.1 Raising of pure culture
3.8.1.1 Technique of grain spawn preparation / Preparation of master / Stock culture
3.8.1.2 Essential materials
3.8.2 Method of grain spwan preparation
3.9 Multiplication of spawn from stock culture
3.10 Qualities of a good spawn and its maintenance
3.11 Important instructions to spawn producer and buyer
3.12 Important instructions during transit of spawn
3.13 Other considerations
4.0 MUSHROOM ECOLOGY
4.1 Light
4.2 Temperature
4.3 Water
4.4 Carbon dioxide
5.0 MUSHROOM GENETICS AND BREEDING
5.1 Methods of line improvement of mushroom
5.1.1 By selection
5.1.2 Hybridization or cross breeding
5.2 Special technique for line improvement in mushroom
5.2.1 Selection from monospore or single spore culture
5.2.1.1 Preparation of monospore or single spore culture
5.2.2 Multispore culture
5.2.3 Simple mixing
5.2.4 Cross breeding or hybridization
6.0 OYSTER MUSHROOM PRODUCTION TECHNOLOGY
6.1 Systematic position of Oyster mushroom
6.2 Important species of Oyster mushroom
6.2.1 Speciation in the genus Pleurotus
6.3 General instructions for Oyster mushroom cultivation
6.4 Advantage of Oyster mushroom cultivation
6.5 Scientific method of Oyster mushroom production
6.5.1 Essential materials
6.5.2 Preparation of substrate
6.5.3 Substrate treatment
6.5.3.1 Chemical method
6.5.3.2 Hot water treatment
6.5.3.3 Sterile technique
6.5.3.4 Pasteurization technique
6.5.3.5 Fermentation technique
6.5.4 Spawning
6.5.5 Spawn running
6.5.6 Pinning and harvesting
6.6Commercial cultivation of Oyster mushroom by cylinder method
6.7Economic importance of Oyster mushroom cultivation
6.8Cost of cultivation of Oyster mushroom
6.9Processing of Oyster mushroom
6.10 Design of Oyster mushroom house for production
6.11 Precautions
6.12 Limitations
6.13 Future prospective
7.0MANAGEMENT OF MAJOR PESTS AND DISEASES OF OYSTER MUSHROOM
7.1 Competitor moulds/weed moulds
7.1.1 Management
7.2 Viral diseases
7.2.1 Management
7.3 Bacterial diseases
7.3.1 Bacterial rot
7.3.2 Brown spot
7.3.3 Yellow blotch
7.3.4 Management
7.4 Fungal diseases of Oyster mushroom
7.4.1 Management
7.5 Important insects/mites in Oyster mushroom
7.5.1 Management
8.0CHINESE (PADDY STRAW) MUSHROOM PRODUCTION TECHNOLOGY
8.1 Systematic position of Chinese mushroom
8.2 Advantages of Chinese mushroom cultivation
8.3 Disadvantages of Chinese mushroom
8.4 Cultivation method of Chinese mushroom
8.4.1 Raw materials
8.4.2 Tieing of straw into bundles
8.4.3 Why to make bundles ?
8.4.4 Trimming of straw bundles
8.4.5 Soaking of straw bundles
8.4.6 Stacking of straw bundles
8.4.7 Making of bamboo platform
8.4.8 Mushroom house
8.4.9 Spawning
8.4.10 Construction of beds
8.5 Problems
9.0 BUTTON MUSHROOM PRODUCTION TECHNOLOGY
9.1 Systematic position of Button mushroom
9.2 Important formula for compost preparation
9.2.1 I.A.R.I. formula
9.2.2 NCMRT, Solan formula
9.2.3 IIHR, Bangalore formula
9.2.4 CCSHAU formula
9.2.5 PAU, Formula
9.2.6 R. R. L. Srinagar formula
9.2.7 Darlington, U.K., formula
9.2.8 Japan formula
9.2.9 Taiwan formula
9.3 Reasons of composting
9.4 Production technique of Button mushroom
9.4.1 Method of composting
9.4.1.1 Long method of composting (LMC)
9.4.1.2 Short method of composting (SMC)
9.4.2 Spawning
9.4.3 Casing
9.4.4 Fruiting
9.5 Mushroom farm design
9.5.1 Composting yard
9.5.2 Production room
9.6 Mushroom house
9.6.1 Thatched house
9.6.2 Pucca house
9.7 Do’s and don’ts for Button mushroom growing
10.0MANAGEMENT OF MAJOR PEST & DISEASES OF BUTTON MUSHROOM
10.1 Diseases of Button mushroom and their management
10.2 Insects of Button mushroom and their management
10.2.1 Sciarid flies (Lycoriella spp.)
10.2.2 Phorids
10.2.3 Cecid flies
10.2.4 Mites111
10.2.5 Springtails
10.3 Managmeent of Button mushroom insect pests
11.0MEDICINALLY IMPORTANT EDIBLE MUSHROOMS
11.1 Tropical mushroom
11.1.1 Advantages of Agaricus bitorquis mushroom
11.1.2 Disadvantages of Agaricus bitorquis mushroom
11.1.3 Production technique of Agaricus bitorquis
11.2 Winter mushroom (Flammulina velutipes)
11.2.1 Production technique of Flammulina velutipes mushroom
11.3 Wood ear mushroom/black mushroom
11.3.1 Production technology
11.3.1.1 Log method
11.3.1.2 Plastic bag method
11.4 Shiitake mushroom (Lentinuta edodes
11.4.1 Method of spawn preparation
11.4.2 Production technique
11.5 White milky mushroom (Calocybe indica)
11.5.1 Production technique
12.0FREQUENTLY ENCOUNTERED PROBLEMS OF MUSHROOM CULTIVATION
12.1 Problems encountered during media preparation and culture propagation
12.2 Problems during preparation of the mother spawn (grain culture) / spawn
12.3 Problems encountered during spawn running, pinning and harvesting
13.0UTILIZATION OF SPENT MUSHROOM
13.1 Growing a successive crop of mushroom
13.2 Utilization in form of ideal compost/soil conditioning
13.3 Utilization in form of animal feed
13.4 Utilization in bio-gas plants
14.0PRESERVATION AND PROCESSING OF MUSHROOM
14.1 What is mushroom preservation?
14.2 Advantage of mushroom preservation
14.3 Methods of mushroom preservation
14.3.1 Short term preservation
14.3.1.1 Steeping
14.3.1.2 Preservation by gamma radiation
14.3.1.3 Preservation in fresh condition
14.3.1.4 Preservation in controlled atmosphere
14.3.2 Long term preservation
14.3.2.1 Canning of mushroom
14.3.2.2 Drying of mushroom
14.3.2.3 Pickling
14.4 Recent trends of preservation for commercial purposes
14.5 Processing of mushroom
14.5.1 Mushroom tablet
14.5.2 Mushroom ketch-up
14.5.3 Mushroom candy
14.5.4 Mushroom chips
14.5.5 Mushroom murabba
14.5.6 Mushroom pickle
15.0 DIFFERENT DELICIOUS RECIPES OF MUSHROOM
15.1 Mushroom suip
15.2 Mushroom eggs noodles
15.3 Mushroom onion fon-due
15.4 Mushroom curry
15.5 Mushroom pizza
15.6 Zumbo hoch-poch salad
15.7 Mackronie mushroom salad
15.8 Baked mushroom germinated
15.9 Mushroom pukauda
15.10 Bharwna mushroom pukauda
15.11 Mushroom pea - chillies
15.12 Mushroom and babycorn masala (Spice)
15.13 Fish mushroom vegetable
15.14 Spicy Basmati - mushroom pulaw
15.15 Mushroom - vegetable
15.16 Mushroom in sword cream
15.17 Spinach mushroom suip (Palak suip)
15.18 Risotto mushroom
15.19 Pan fried nudal mushroom
15.20 Pan cake of mushroom
15.21 Treasure rice mushroom
15.22 Frietor mushroom fon-dui
15.23 Bharwa mushroom
15.24 Mushroom snack
15.25 Mini pizza
15.26 Gravy mushroom
15.27 Mushroom pulaw
15.28 Fried (Kadai) mushroom
15.29 Mixed vegetable paratha
15.30 Stuffed corn mushroom
15.31 Creamy mushroom
15.32 Mushroom noodles
15.33 Mushroom - spinach (Methi - Palak)
15.34 Mushroom medele
15.35 Mushroom and green gram chat
15.36 Dum mushroom (Kashmiri style)
15.37 Mushroom gatta curry (Rajasthani style)
15.38 Mushroom soup
15.39 Mushroom paneer
15.40 Mushroom kofta
15.41 Speedy mushroom pizza
15.42 Mushroom ketchup
15.43 Stuffed capsicum mushroom
15.44 Scopped drumstic mushroom
15.45 Mushroom omlet
15.46 Mushroom poached eggs
15.47 Scrumbled egg mushrooms with coriander leaves
15.48 Mushroom eggs
15.49 Mushroom flavoured rice
15.50 Chicken and mushroom salad
15.51 Mushroom, ham and egg sandwiches
15.52 Mushroom pickles I
15.53 Mushroom pickles II
15.54 Mushroom pickles III
15.55 Mushroom instant soup
15.56 Mushroom biscuit
15.57 Mushroom chips (Vegetarian)
15.58 Mushroom chips (Chicken blended)
15.59 Mushroom – garlic sauce
15.60 Mushroom flakes (Vegetarian)
15.61 Mushroom Flakes (Chicken blended )
15.62 Mushroom cooking powder
16.0ANCILLARY INFORMATIONS
16.1 Important literature on mushroom
16.1.1 Journals
16.1.2 Bulletin (In English)
16.1.3 Books (In English) Books (In Hindi)
16.1.4 Proceedings of the national seminars/conferences/ symposia/ summer institutes
16.2 Training facilities in India
16.3 Consultancy services1
16.3.1 Indian
16.3.2 Foreign
16.4 Sources of mushroom cultures
16.5 Sources of mushroom spawn
16.6 Sources of machinery/equipments
16.6.1 Machinery
16.6.2 Boilers and blowers
16.6.3 Canning machinery and cans
16.6.4 Air conditioning/institution
16.6.5 Laminar flow/autoclaves/others
16.7 Producers of Button and Oyster mushroom
16.8 Mushroom exporters
16.8.1 Fresh mushroom
16.8.2 Dried mushroom
16.8.3 Mushroom prepared/preserved
17.0 GLOSSARY
18.0 REFERENCES
