Production of Paddy Straw Mushroom (Vovlariella Volvacea): Paddy Straw Mushroom Is an Edible Mushroom of the Tropics and Subtropics
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1 Production of paddy straw mushroom (Vovlariella volvacea): Paddy straw mushroom is an edible mushroom of the tropics and subtropics. It was first cultivated in China as early as in 1822. Around 1932-35, the straw mushroom was introduced into Philippines, Malaysia, and other South-East Asian countries by overseas Chinese. In India this mushroom was first cultivated in early 1940’s. In India, 19 edible species of Volvariella have been recorded but cultivation methods have been devised for three of them only viz; V. volvacea, V. esculenta (Mass) and V. diplasia. Volvariella volvacea is deep grey in colour and number of fruiting body is less per bed whereas V. diplasia is whitish or ashy in colour and, fruiting body is more with smaller size. Paddy straw mushroom (Volvariella spp.) also called ‘straw mushroom’ is a fungus of the tropics and subtropics and has been cultivated for many years in India. Paddy straw mushroom is also known as “warm mushroom” as it grows at relatively high temperature. It is a fast growing mushroom and under favorable growing conditions total crop cycle is completed within 4-5 weeks time. This mushroom can use wide range of cellulosic materials and the C: N ratio needed is 40 to 60, quite high in comparison to other cultivated mushrooms. It can be grown quite quickly and easily on uncomposted substrates such as paddy straw and cotton waste or other cellulosic organic waste materials. Several species of Volvariella have reportedly been grown for food, but only three species of the straw mushroom i.e. Volvariella volvacea, Volvariella esculanta and Volvariella diplasia are cultivated artificially. It can also be cultivated in most of the states, where agro climatic conditions suit and agro waste is available in plenty. Taxonomy Kingdom : Fungi; Phylum : Basidiomycota; Class : Agaricomycetes; Order : Agaricales; Family : Plutiaceae Genus : Volvariella; Species : volvacea; Climatic requirement Temperature- 25-380C Relative humidity-85-90%; Light- 1000 lux pH- 6.5-7.0 Substrate moisture -65% Oxygen requirement more during fruiting stage Production inputs: Paddy straw-7kg; Spawn-200g (3%): Additives – 200g; (3%); Standard bed size should be 1.5’x1.5’x1.5’ Requisites: Thatched shed Soaking tank Sprayer Chaff cutter Thermometer Hygrometer Self Polythene sheet Spawn bottle Organic additives Procedure: Spawning @ 2% (dry weight basis) was done through layering method. Paddy straw was soaked in water for 18 hours and 72-75% moisture content of the straw was maintained at the time of spawning. Bed method of cultivation was followed and 24-30°C temperature and 90% relative humidity was maintained in cropping room. Composts (growing media) were prepared using paddy straw and cotton waste. Paddy straw composting was done by soaking dried paddy straw (50 kg) in a 2% lime solution for four hours and excess water was allowed to drain. Paddy straw was spread on a clean cement flow (platform) as a thin layer. Urea (1%), gypsum (5%), measured on dry weight of paddy straw were evenly spread on the wetted straw and mixed well to prepare compost medium. A heap was built using the compost medium and it was covered by a black polythene tarp having 300 gauge. The heap was turned twice in two days intervals. Therefore, compost was ready to use after six days. The method of composting of cotton waste was similar to paddy straw and the excess water in soaked cotton waste was removed manually by squeezing. Dr. V. K. Mishra, University Department of Biotechnology, L. N. Mithila University, Kameshwarnagar, Darbhanga 2 Moreover, In detail Straw bundle of 1.5’ 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 1 hour. In chemical method, substrate is soaked in solution containing 125ml of formalin (40%) and 7.5g of Carbendazim (Bavistin) per 90 litre of water. Alternatively, the bundles are soaked in water containing 1-2% CaCO3 powder for the required period so that the pH of the medium is improved. This suppresses the growth and multiplication of moulds in the substratum. Then bundles are kept in a slanting manner upside down to drain out excess water. Put 4 bricks at 2ft apart from each other and put bamboo sticks on it to make a platform. Break the spawn bottle, remove the spawn and divide it into four parts. For preparing a bed of 1.5’x1.5’x1.5’ size 200g of spawn is required. Spread 1st layer of straw having 5’’ thickness. One fourth of the spawn bit is put at 3’’ apart from the periphery at spacing of 3’’ also. One-fourth of the organic supplement should be sprinkled on the spawn bits. After the 1st layer is complete, another layer of straw 5” thickness is laid opposite to the 1st layer and spawn along with organic supplement (one fourth part each) are sprinkled. Then the 3rd layer is just as 1st layer. Preparation of Bed: A barrel-roof-type polythene house (length – 8 m, width – 3 m, height – 3m) was constructed using transparent polythene having 300 gauge. Pre-prepared compost layer was packed (15 cm thick) into a wooden frame (90 x 30 x 30 cm) and surface of the compost was inoculated with 125 g of spawn. The remaining 15 cm of the wooden frame was filled with same amount of compost and another 125 g of spawn was applied on the surface. Then the wooden frame was removed by pulling upwards remaining a block of inoculated compost. The same method was used for both paddy straw and cotton waste compost. The blocks were prepared keeping a 30 cm space between each bed. Finally, the blocks were covered with black polythene (300 gauge) for five days and afterwards removed for fruiting. Production of spawn Spawn of V. volvacea was produced using cotton waste, calcium carbonate and water in the ratio of 32:2:66, respectively. The mixture was kept in a well cleaned and drained Jam bottles. The bottles were covered with aluminium foil paper and later autoclaved at 121°C for 20 min after which the bottles were cooled at room temperature. The cooled spawn of Volvariella mushroom was distributed evenly over the surface. Thumb sized pieces was used at every 10 cm. The second layer was also piled but the butt-ends were on the other side. It was spawn again and the whole procedure was repeated until four to six layers are piled and the temperature (35°C) was recorded. During rain season or hot period a plastic or tent-like construction or bamboo frame stretched with plastic film should be used to prevent damages to the mycelium. Fruiting and harvesting In about 20 days, pin heads started appearing and at this time watering was stopped and in about 2-3 days it grew into matured fruit bodies and harvesting was done 2-3 times per day for the next three days. After 5-6 days of resting, other crops are due for harvesting and total harvesting time was 2-3 months. Total weight of fruit was taken during each harvesting and weighed using weighing scale. ==================================================================================== Cultivation of button mushroom (Agaricus bisporus), Button mushroom (Agaricus bisporus) is the most popular variety, fetches high price, still dominating the Indian and International market. It contributes about 90 per cent of total country’s production as against its global share of about 40 %. The method of cultivation of mushroom was recorded as early as 300 BC and their international cultivation was started Dr. V. K. Mishra, University Department of Biotechnology, L. N. Mithila University, Kameshwarnagar, Darbhanga 3 as early as 600 AD in China. However, commercial production of white button mushroom was initiated in the hilly regions of the country (17- 18°C) like Chail (Himachal Pradesh) Kashmir and Ooty (Tamil Nadu). Mushroom cultivation slowly spread to North western plains of India (seasonal crop during winter). In Rajasthan, production of mushroom started in 1980. Mushrooms are the health food of the world. Analysis of fresh button mushroom show that they contain 90 to 93 per cent moisture, 28 to 42.5 per cent crude protein, 8.3 to 16.2 per cent crude fibre, 9.4 to 14.5 per cent ash, 59.4 per cent carbohydrates and 3.1 per cent fat. Among the minerals 71 mg calcium, 912 mg phosphorous, 106 mg sodium, 8.8 mg iron and 2850 mg potassium (per 100 g dry weight basis) are present. Among the vitamins 8.9 mg thiamine (B1), 3.7 mg riboflavin(B2), 26.5 mg ascorbic acid (C) and 42.5 mg niacin(B3) are also available on 100 g dry w eight basis. Spawn: Spawn is just equivalent to the seed of a plant, although, it is only pure mushroom mycelium (vegetative part of fungus) growing on a sterilized grain medium (in case of solid spawn). The grain medium is prepared by boiled grains of cereal or millet like wheat, bajra, jowar and rye mixed with calcium source (chalk-powder and gypsum). The medium is sterilized after in heat resistant glass bottles or polypropylene bags at 121°C and 15 lbps pressure. The medium is incubated at 25°C and soon gets impregnated with mushroom mycelium. This spawn would be ready for use in 2–3 weeks. Compost The substrate used for button mushroom is a prepared after partial digestion of organic matter prepared under aerobic conditions and is generally termed as Champost (dutch style) or compost.