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Cultivation Techniques of Oyster Mushroom (Pleurotus sp.)

Chapter · September 2020

DOI: 10.22271/ed.book.905

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 Research Trends
in Food Technology
and Nutrition
VOLUME - 14

Chief Editor
Dr. Rashmi Shukla

ISBN 9788194769248

9 788194 769248
` 739, US $12

Published by
AkiNik Publications,
#169, C-11, Sector - 3, Rohini,
Delhi-110085, India
Toll Free (India): 18001234070 AKINIK PUBLICATIONS
 Chapter - 6
Cultivation Techniques of Oyster Mushroom
(Pleurotus sp.)

Authors
Amit Kumar Maurya
Ph.D. Scholar, Department of Plant Pathology, Sam
Higginbottom University of Agriculture, Technology &
Sciences, Prayagraj, Uttar Pradesh, India
Vinny John
Ph.D. Scholar, Department of Plant Pathology, Sam
Higginbottom University of Agriculture, Technology &
Sciences, Prayagraj, Uttar Pradesh, India
Utkarsh Singh Rathore
Research Fellow, Division of Crop Protection, Indian Institute
of Pulses Research, Kanpur, Uttar Pradesh, India

Page | 91
 Chapter - 6
Cultivation Techniques of Oyster Mushroom (Pleurotus sp.)
Amit Kumar Maurya, Vinny John and Utkarsh Singh Rathore

Abstract
The Pleurotus mushrooms are cultivated throughout the world. These
mushrooms contain high nutritional as well as medicinal value. The most
significant advantage of mushroom cultivation is that, the mushrooms can
perform the alchemy of transforming agricultural and other organic wastes
into nourishing and marketable products. The fruiting bodies of Pleurotus
mushroom are spatula shaped with distinctive shades like, white, cream,
grey, yellow, pink or light brown in colour, depending upon the species. The
fast-growing oyster mushrooms of genus Pleurotus, having a complete
lignocellulolytic enzyme system, can use a wide spectrum of agricultural and
industrial wastes for growth and fruiting. Nowadays mushroom cultivation is
one of the biggest money spinning enterprises in the world besides being an
environment friendly agricultural activity, and mushroom is an important
horticultural cash crop that earns speedy income for the farmer besides
helping in recycling of agro by-products.
Keywords: oyster mushroom, cultivation, diseases, management, harvesting
Introduction
Oyster mushroom commonly referred as ‘Dhingri’ in India, is
basidiomycetes and belongs to the genus ‘Pleurotus’. The name Pleurotus
has its origin from Greek word, ‘Pleuro’ that means shaped laterally or
lateral position of the stalk or stem. It is lignocellulolytic fungus that grows
naturally in the temperate and tropical forests on dead, decaying wood logs,
from time to time on drying trunks of deciduous or coniferous trees. It can
also grow on decaying organic matter. The fruiting bodies of oyster
mushroom are distinctly shell, fan or spatula shaped with diverse shades of
white, cream, grey, yellow, pink or light brown depending upon the species.
Cultivation of oyster mushroom can play an important role in managing
organic waste whose disposal has become a major problem. With this,
cultivation and consumption of mushroom can solve the malnutrition
problem of developing countries and their waste can be recycled into food

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and environment may be less endangered by pollution (Eswaran &
Ramabadran, 2010). Though, the colour of the sporophores is extremely
alterable character influenced by the temperature, light intensity and
nutrients present in the substrate. Mass production of oyster mushrooms first
started in the last 1960’s using a straw based substrate (Chang & Hayes
1978).
Oyster mushrooms are good source of protein, vitamin and minerals. It
is well-known for its wide range of uses as food and medicine. High
nutritional values of oyster mushroom have been reported that, the protein
(25-30%), fat (2.5%), sugar (17-44%), microcellulose (7-38%) and mineral;
(potassium, phosphorus, calcium and sodium) of about 8-12% (Stanley,
2012). Mushrooms of Pleurotus spp. are commonly known as “oyster
mushroom”. These are the second most popular mushroom after white
button mushroom all over the world (Adejoye et al., 2006). Oyster
mushrooms have a broad range of balanced temperature tolerance (15-30 oC)
so; these are preferably appropriate for cultivation under both temperature
and tropical climatic condition. Oyster mushrooms are cultivated and
harvested throughout the year (Alama et al., 2007).
Oyster mushroom is also called Dhingri, seepi, tree oyster, wood
fungus, etc. Pleurotus sajor-caju is widely used for growing. There are
several other species which are now available for cultivation. These are P.
florida (probably a variant of P. ostreatus) P. sapidus, P. eryngii, P.
columbinus, P. cornucopiae, and P. flabellatus. Oyster mushrooms are
cultivated and grown well on rotted wood in clusters. The cultivation of
Pleurotus sajor-caju is easier than that of other species and also production
is quite higher. The fruit bodies are beautiful hence, they are attractive. The
nutritive value is also good but the taste is not as delicious as of white button
mushroom and paddy straw mushroom. Therefore, for this reason this oyster
mushroom is less popular that white button mushroom or paddy straw
mushroom.
Preparation of substrate
Materials required
 Thatched hut/polythene chamber/mud or pucca house
 Dry wheat straw or other agro waste-100kg
 Spawn bottles
 Polythene bag 1 kg
 Water sprayer

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 Substrate was soaked in 100 litre of water containing 3gm bavistin, 3
gm calcium carbonate and 120 ml formaldehyde for 18 hours as suggested
by (Vijay and Sohi (1987). After sterilization the excess water was drained
off by spreading the straw on the sloppy cemented floor till the moisture
content of straw declined to 65-70 per cent. The 60% moisture content in the
straw was judged by taking a handful of straw and squeezing tightly.
Spawning
The 20-30 days old grain spawn is best for spawning. The old spawn
approximately 3-6 months can stored at room temperature (20-30 oC), it
forms very dense mat like structures due to mycelium aggregation and
sometimes young pinheads and fruit bodies start developing in the spawn
bottle itself. The spawning must be done in a pre-fumigated room (48 hrs
with 2% formaldehyde). The spawn should be mixed @ 2 to 3% of the wet
weight of the substrate. One bottle of contamination free spawn of 300 g is
enough for 10-12 kg of wet substrate or 2.8 to 3 kg of dry substrate weight.
The spawn can be mixed thoroughly or mixed in layers wise, because in
mixing method the quantity of spawn increased. Spawned substrates should
be filled in polythene bags (60 x 45 cm) of 125-150 gauze thickness. Ten to
16 small holes (0.5-1.0 cm dia) should be made on all sides specially 2-4
holes in the bottom for leach out excess water. The perforated bags give
superior and early crop (4-6 days) than non-perforated bags because of
accumulation of high Co2 which inhibits fruiting. The empty fruit packing
cartons or wooden boxes for filling substrate. Polythene sheets of 200 to 300
gauze breadth of 1.25 x 1.25 m are spread in rectangular wooden or metal
box. Spawned wheat substrate is filled and the polythene sheet is folded
from all the four sides to make a compressed rectangular box. It should be
tightly pressed and tied with a nylon rope. The bags are incubated as such
and after mycelium growth polythene sheet is removed.
Cropping
The spawned bags or blocks are kept in incubation room for mycelial
growth. Spawned bags should be kept on a raised platform or shelves or can
be hanged in cropping room for mycelial colonization of the substrate. All
though mycelial growth the bags are not to be opened or no aeration is
needed. Likewise, there is no need for any high relative humidity, so no
water should be sprayed. Previously the mycelium has fully colonized the
spawned substrate and forms thick mycelial mat it is ready for fruiting.
Those bags become contaminate with mould may be discarded while bags
with patchy mycelial growth may be left for few more days to complete the

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mycelial growth. In case of oyster mushroom cultivation no need to casing
material on it. All bundles, cubes or blocks are set on wooden shelves with a
minimum space of 15-20 cm between every bag in the tier.
Harvesting
The mushrooms should always be harvested before spraying water. The
right stage for picking can be judged by the shape and size of fruiting body.
In young mushrooms the edge of the cap is thick and cap margin is enrolled
while the caps of mature mushroom become flat and inward curling starts.
After harvesting lower portion of the stalk with adhering debris must be cut
using a knife. Stipe is kept short or almost nonexistent because it is hard and
not liked by many consumers. Fresh mushrooms should be filled in
perforated polythene bags for selling in market. They can also be sun dried
by spreading thinly on a cotton cloth in bright sunlight or diffused light. The
dried produce with 2-4% moisture can be stored for 3 to 4 months after
sealing well.

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Fig 1: Different stages of oyster mushroom-Drained off excess water after soked (A);
Spawing (B); pin head stage on the substrate (C); mature fruiting bodies (D);
mushroom harvesting and harvested oyster mushroom (F)

Diseases of oyester mushroom and there management

Green mould
This is widespread in soil. Spores are ovoid, rough walled, green and
measure 2.8-5x2.8-4. The colony emits coconut odour. This fungus grew
slowly at 27 °C but faster at 20 °C. Caused by Trichoderma viridae, the
fungus appears in the form of green patches on the trays generally after
spawning and casing. The fungi are mostly used as a bio-control against
several fungi. The disease occurs in the spawn trays. It also appears after
casing; hence it also affects pinhead formation as well as development of
enlarged pinheads.

Management: Fungus is favored by improperly pasteurized compost

and high humidity in mushroom house, therefore humidity should be
maintained. Very good hygiene, Proper pasteurization and conditioning of
compost. Using the correct concentration of formalin (maximum 2%).
Chemical control: Weekly sprays of mancozeb (0.2%) or bavistin
(0.1%) TBZ (0.2%) or treatment with zineb dust or Calcium hypochlorite
(15%) has given effective control of the disease.

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Inky cap
Ink weed, wild mushrooms. It is caused by Coprinus lagopus,
appearance of long slender stalk with a small slender cap. The slender stalk
with thin cap in due course of time dissolves into black inky liquid. Ink caps
come into view in the compost during spawn run or newly cased beds and
outside the manure piles during fermentation. They are slender, bell-shaped
mushrooms. Cream coloured at first, bluish black later and are generally
covered with scales. This fungus time to time grows in clusters in beds and
has a long strong stem which often reaches deep into the compost layer.
Several days after their appearance inky caps decay and form a blackish
slimy mass due to auto digestion. The disease is favored by ammonia, which
might have been present in compost while peak heating. The black inky
liquid confirms the presence of ammonia in the compost.
Management: Complete removal of ammonia during compost
preparation. If profuse growth occurs, compost from spawned trays should
be re-pasteurized. Re-pasteurized compost should be filled in trays, spawned
and cased again. Avoid excessive watering. Rogue out at immature fruiting
bodies of the weed fungus to avoid its further spread.
Bacterial diseases of mushroom
Bacterial Pit or Brown blotch caused by Pseudomonas tolaasii,
symptoms of the disease produces pale yellow spots on the surface of the
pileus which later turn brown. Pits are often found below the surface. In
several cases, infected mushrooms are radially streaked. The mushrooms are
attacked in storage and transit. Bacteria may also be present in soil and water
used for mushroom growing. The incidence is highest when mushroom is
watered while still very small and humidity is very high and water cannot
evaporate quickly. Possibly the Tyroglyphus mites carry the pathogen.

Management: By control the mites, disease is automatically controlled.

Page | 98
Reference
1. Eswaran A, Ramabadran R. Studies on some physiological cultural and
post-harvest aspects of oyster mushroom, Pleurotus ostreatus (Berk.)
sacc. Tropical Agricultural Research. 2010; 12:360-374.
2. Chang ST, Hayes WA. The Biology and cultivation of edible
mushrooms, Academic Press, Inc., New York, 1978.
3. Alama N, Khan A, Hossain MS, Amin SMR, Khan LA. Nutritional
analysis of dietary mushroom- Pleurotus florida (Eger) and Pleurotus
sajor-caju (Fr.) Singer. Bangladesh Journal of Mushroom. 2007; 1:1-7.
4. Adejoye OD, Adebayo-Tayo BC, Ogunjobi AA, Olaoye OA, Fadahunsi
FI. Effect of carbon, nitrogen and mineral sources on growth of
Pleurotus florida, a Nigeria edible mushroom. African Journal of
Biotechnology. 2006; 5:1355-1359.
5. Stanley HO, Odu NN. Cultivation of oyster mushroom (Pleurotus tuber-
regium) on selected organic waste. International Journal of Advance
Biological Research. 2012; 2:446-448.
6. Vijay B, Sohi HS. Cultivation of oyster mushroom Pleurotus sajor-caju
(Fr.) Singer on chemically sterilized wheat straw. Mushroom Journal for
the Tropics. 1987; 7:67-75.

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