Oyster Mushroom Cultivation with Reference to Climate

Abstract

Cultivation of species oyster mushroom (Pleurotus ostreatus) was initiated on experimental basis in Germany by Flack during the year 1917 on tree stumps and wood logs. Growing technology was perfected in USA. The major states in India producing oyster mushroom are Orissa, Karnataka, Maharashtra, Andhra Pradesh, Madhya Pradesh, West Bengal and most of the North Eastern hill states. Mushroom is rich in Vitamin C and B complex and the protein content ranges from 1.6 to 2.5 per cent. The niacin content is about ten times higher than any other vegetables. The folic acid present in oyster mushroom helps to cure anemia. It is suitable for people with hyper-tension, obesity and diabetes due to its low sodium: potassium ratio, starch, fat and calorific value, alkaline ash and high fiber content make them suitable for consumption for those having hyperacidity and constipation. Oyster mushroom (Pleurotus spp.) is fungal fruiting body. A study was undertaken for identifying the best oyster mushroom variety which is suitable to Tiruchirapalli climate. Three oyster mushroom varieties were taken for the study viz., MDU-1, APK-1, CO-2. The isolation was made from mushroom mycelium. These isolates were cultured under PDA medium. Among the isolates CO-2 and MDU-1 produced good growth of mycelium with a prescribed time limit. The paddy straw and paddy seeds were used for mushroom and spawn production. However, the result showed maximum yield MDU-1(3270 g) when compared to CO - 2 (2780 g) and APK-1 (2280g). Oyster mushroom can be growing at moderate temperature ranging from 20 to 300 C and humidity 55-80% for a period of 6 to 8 months in a year. This MDU - 1 was found to perform well with maximum yield in Tiruchirapalli conditions.