Pleurotus species are popularly known as oyster mushroom or Dhingri mushroom

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Substrate preparation for Oyster Mushroom cultivation:

Oyster mushrooms can be cultivated on a large number of agro-wastes such as cereal straw, sugarcane bagasse, sawdust, jute and cotton waste, dehulled corncobs, peanut shells, dried grasses, discarded waste paper, etc.

Pasteurization of these agricultural wastes is achieved either by steam pasteurization or hot water treatment.

In steam pasteurization, the straw is initially wetted to hold about 50-60% moisture and packed in wooden trays or boxes. These trays or boxes are kept in a pasteurization room at 58-62⁰C for 4 hrs. with the help of steam provided through boilers.

In hot water treatment, the substrate is soaked in hot water at 65-70⁰C for 60-120 minutes. Drain excess water and cool at room temperature. This process makes the substrate soften to promote the quick growth of mycelia.

Spawning and incubation of Oyster Mushroom:

Freshly prepared grain spawn is mixed @ 2-3% of the substrate on a wet weight basis under hygiene conditions. The spawn substrate will be filled in the polythene bags and tightly pressed and tied with a nylon rope; 10-15 small holes should be made on all sides of the bag to facilitate the aeration and for drainage of excess water.

The bags are shifted to the incubation room and kept on a raised platform or shelves for mycelial colonization of the substrate. During the spawn run stage, the bags are not to be opened and it does not require much ventilation or water sprays.

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Crop management of Oyster mushroom:

Suitable temperature for best mycelial growth is 22-226⁰C. A thick mycelial mat is formed on the substrate indicating initiation of fruiting bodies.

`By spraying the water 2-3 times relative humidity 80-85% is maintained and sufficient ventilation is provided for air circulation.

Dark brown/grey colour fruit bodies developed under bright light and under less intensity of light pale yellowish colour of fruit bodies are formed.

Harvesting of mushroom fruit bodies is done after 6-8 days of pinhead formation. Pick the mushrooms while the edges of the caps are still curled down.

Collect all the mushrooms at one time from a bag so that the next crop of mushrooms starts early.

The mushrooms can be dried under sunlight with 8-10% moisture content and can be stored for 4-6 months without losing its original properties.

For production of 40-50 kg of fresh mushrooms/day, minimum four cropping rooms of 20 feet length and 15 feet breath are required.

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References:

• Dr.V.P. Sharma (2019) Handbook of Horticulture (II edition), ICAR- DKMA Publishers, (Vol 1), Pp. 566
• Mushroom Business: Introductio(https://www.youtube.com/watch?v=DooKslJfh_o&t=319s)
• Oyster Mushroom Cultivation – Dhingri (Pleurotus ostreatus) (https://www.youtube.com/watch?v=48yxiUrZrrM)