scholarly journals A study on the growth characteristics of pleurotus sajor-caju with varying substrate sterilization methods and days of spawn maturity

2020 ◽  
Vol 7 (1) ◽  
pp. 5-10
Author(s):  
Kathiravan S ◽  
Krishnakumari S
Keyword(s):  
Environmental Conditions ◽  
Research Work ◽  
Maximum Yield ◽  
Growth Characteristics ◽  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Steam Sterilization ◽  
Paddy Straw ◽  
Chemical Sterilization ◽  
Pleurotus Sajor Caju

The research work carried out investigated the influence of various substrate sterilization methods and days of spawn maturity on the growth characteristics of Pleurotus sajor-caju, grey oyster mushroom. The paddy straw substrate was sterilized by various sterilization methods such as chemical sterilization, boilingwater sterilization and steam sterilization. The spawn of the mushroom produced were used at three different days of maturity viz. 25 days, 35 days and 45 days. The substrate and spawn inoculated beds were maintained at defined environmental conditions in the mushroom cultivation chamber and the growthperformance were monitored and the characteristics were recorded. The study revealed that the steam sterilized substrate and the 35 days old spawn gave the maximum yield compared to the beds inoculated with substrates sterilized with other two methods of sterilization and spawn of 25 days and 45 days old. Theresults gave a reliable information regarding the preference of the substrate sterilization method and the days of spawn maturity for the cultivation of the Pleurotus sajor-caju, grey oyster mushroom.

scholarly journals Bioconversion of Selected Solid Wastes by Control Cultivation of Oyster Mushroom, Pleurotus florida and its Nutrient Analysis

2020 ◽  
Vol 3 (12) ◽  
pp. 34-36
Author(s):  
Oinam Jennifer ◽  
Laishram Joymati Devi
Keyword(s):  
Maximum Yield ◽  
Solid Wastes ◽  
Oyster Mushroom ◽  
Nutrient Cycle ◽  
Mushroom Cultivation ◽  
Paddy Straw ◽  
Nutrient Analysis ◽  
Pleurotus Florida ◽  
Saw Dust ◽  
By Products

Mushrooms are a source of nutrition particularly in respect of proteins and vitamins. It has been rightly called “vegetable meat”. Apart from being potential protein and energy source, mushrooms are famous for their medicinal values. In addition to their fascination for the gourmet, they are nature’s most active agents in the disposal of forest’s waste materials. Not only in disposing timber, but also helps in converting dead plants into available food. They are efficient agents, fitting into the nutrient cycle of farms and forests. As they utilize agricultural by products and wastes as their substrate, mushroom cultivation is an eco-friendly activity. In a country like India where vegeterians dominate, every attempt should be made to popularize a vegetable protein source like mushroom. A study on the cultivation of oyster mushroom, Pleurotus florida was undertaken. It was found to grow on various solid wastes viz. paddy straw, rice husk, saw dust, water hyacinth and a mixture of all the selected substrates. The oyster mushroom cultivated on the paddy straw gives the maximum yield with high content of protein, carbohydrate and lipid.

scholarly journals Oyster Mushroom and its value added products

2021 ◽  
Author(s):  
Tanmay Kotasthane
Keyword(s):  
Short Duration ◽  
Pleurotus Ostreatus ◽  
Value Added ◽  
Good Alternative ◽  
Rich Source ◽  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Oyster Mushrooms ◽  
Pleurotus Sajor Caju ◽  
Value Added Products

Abstract Cultivation of mushroom is biotechnological process.Two oyster mushroom studied for its consumption and value added products.Pleurotus sajor caju is good in taste and favorite among people as a food.Soup powder made from Pleurotus sajor caju and other ingredients has good flavor and taste.Tomato-mushroom ketchup made from Pleurotus ostreatus and other ingredients has good aroma and taste.Dried oyster mushrooms can be stored for longer period and used in preparation of curries.Oyster mushroom are rich source of proteins, vitamins and minerals.Oyster mushroom cultivation has short duration than other mushroom which makes its good alternative as a food.

Study of Oyster Mushroom cultivation (Pleurotus flabellatus & Pleurotus sajor-caju) on different substrates and economics

2018 ◽  
Vol 26 (1) ◽  
pp. 117
Author(s):  
S.P. Singh ◽  
Sanjeet K. Singh ◽  
Ravi Prakesh Maurya ◽  
Arvind K. Singh ◽  
Raghvendra Vikram Singh
Keyword(s):  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Pleurotus Sajor Caju

Comparative Efficacy of Different Substrates for Cultivation and Yield Performance of Oyster Mushroom (Pleurotus sajor-caju)

2018 ◽  
Vol 5 (03) ◽  
Author(s):  
ALKA SINGH ◽  
RAKESH KUMAR YADAV ◽  
DHANANJAI SINGH ◽  
ANJU SINGH
Keyword(s):  
Wheat Straw ◽  
Oyster Mushroom ◽  
Waste Materials ◽  
Lignocellulosic Waste ◽  
Comparative Efficacy ◽  
Paddy Straw ◽  
Yield Performance ◽  
Pleurotus Sajor Caju ◽  
Soybean Straw ◽  
Maize Stalks

Mushrooms are extraordinarily nutritious products, can be produced from lignocellulosic waste materials. The present study was conducted on oyster mushroom Pleurotus sajor-caju with different substrates viz., wheat straw, paddy straw, soybean straw and maize stalks and leaves. Amongst the different substrates wheat straw was found significantly higher in respect of maximum flushes (3.4), number (171.03) and weight of sporophores (4.05 g) as well as yield of sporophores (694.38 g/kg straw). The other substrates gave optimum yield such as paddy straw (619.72 g/kg straw). The lowest yield was observed in maize stalk and leaves (425.30 g/kg straw).

scholarly journals Pengendalian Suhu dan Kelembaban pada Budidaya Jamur Tiram Berbasis IoT

2020 ◽  
Vol 9 (1) ◽  
pp. 28
Author(s):  
Helmy Fitriawan ◽  
Kholid Ali Dwi Cahyo ◽  
Sri Purwiyanti ◽  
Syaiful Alam
Keyword(s):  
Environmental Conditions ◽  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Monitoring And Control ◽  
Data Logger ◽  
Data Loggers ◽  
Temperature And Humidity ◽  
Oyster Mushrooms ◽  
And Control ◽  
High Effort

Oyster mushrooms (Pleurotus Ostreatus), such as white mushroom, chinese  mushroom, and warm mushroom, is one type of edible mushrooms. Oyster mushroom cultivation is usually done at the mushroom house (kumbung) which is mostly made of  bamboo.  Oyster mushrooms can grow optimally by controlling the temperature and humidity in the kumbung. Kumbung environment conditioning is usually done manually by spraying water on the planting medium every 8 hours.  But this is perceived as ineffective and requires high effort. For this reason, we need a technology that can monitor as well as control the environmental conditions inside the kumbung automatically and remotely. This paper describes the design of a system to monitor and control the temperature and humidity in the kumbung for oyster mushroom cultivation based on IoT (Internet of Things). This system is developed consisting of five parts, i.e sensor modules, microcontrollers, data loggers, actuators, and monitoring and control interfaces. The main result of this study is a remote monitoring and control of environmental conditions for oyster mushroom cultivation. The data of monitoring, in the form of temperature and humidity, are saved to the data logger and can be downloaded in the format (.csv). The system works functionally in accordance with the expected specifications, both in terms of sensor readings and actuator controlling.

scholarly journals Bioconversion of Lignocellulosic Agri-Waste into Edible Protein by Mushroom Cultivation and Evaluation of Yield on Different Agri-Residues with Biochemical Composition

2019 ◽  
Vol 4 (2) ◽  
pp. 32-41
Author(s):  
Siddhant ◽  
Deepika Yadav ◽  
Rajesh Kumar
Keyword(s):  
Biochemical Composition ◽  
Cynodon Dactylon ◽  
Total Yield ◽  
Maximum Yield ◽  
Biological Efficiency ◽  
Human Consumption ◽  
Mushroom Cultivation ◽  
Paddy Straw ◽  
Phenolic Contents ◽  
Degradation Activity

Pleurotus ostreatus (Oyster mushroom), a saprophytic macroscopic fungus, can grow on several lignocellulosic substances by degradation activity supported by several enzymes secreted by them. The mushroom is widely consumed for its delicious flavour in cuisines and medicinal purposes. The present study was focused on its cultivation on three different residues viz. paddy straw (Oryza sativa), wheat straw (Triticum aestivum) and garden grass (Cynodon dactylon). The research further focused on evaluating the biochemical composition including moisture, lipids, proteins and phenolic contents. All three substrates were compared based on total yield, cropping days and biological efficiencies. Maximum yield (458.97g/5kg substrate) and biological efficiency (91.79%) were observed in paddy straw, whereas the early growth was observed on garden grass. This study concludes the presence of high proteins and low lipids content in mushrooms, which is ideal for human consumption.

scholarly journals Oyster Mushroom and its value added products

2021 ◽  
Author(s):  
Tanmay Kotasthane
Keyword(s):  
Short Duration ◽  
Pleurotus Ostreatus ◽  
Value Added ◽  
Good Alternative ◽  
Rich Source ◽  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Oyster Mushrooms ◽  
Pleurotus Sajor Caju ◽  
Value Added Products

Abstract Cultivation of mushroom is biotechnological process.Two oyster mushroom studied for its consumption and value added products.Pleurotus sajor caju is good in taste and favorite among people as a food.Soup powder made from Pleurotus sajor caju and other ingredients has good flavor and taste.Tomato-mushroom ketchup made from Pleurotus ostreatus and other ingredients has good aroma and taste.Dried oyster mushrooms can be stored for longer period and used in preparation of curries.Oyster mushroom are rich source of proteins, vitamins and minerals.Oyster mushroom cultivation has short duration than other mushroom which makes its good alternative as a food.

Yield Performance of Calocybe indica on Different Agricultural Subatrate

2016 ◽  
Vol 2 (3) ◽  
pp. 105
Author(s):  
Pinkal Patel ◽  
Ratna Trivedi
Keyword(s):  
Wheat Straw ◽  
Maximum Yield ◽  
Weight Basis ◽  
Biological Efficiency ◽  
Fresh Weight ◽  
Paddy Straw ◽  
Yield Performance ◽  
Fresh Weight Basis ◽  
Temperature And Humidity ◽  
Calocybe Indica

The Milky mushroom, Calocybe Indica was cultivated on different agricultural substrate, paddy straw, wheat straw, sugarcane trace and mango dry leaves. The spawning was done by sterilization of all the four substrate. The bags were kept in mushroom growing room with the maintenance of temperature and humidity 30̊ c-35̊ c and 70-80 % respectively. The minimum days requires for completion of spawn run (18.4 days), primordial formation (25.2 days) and days for first harvest (32.4 days) was first observed on cultivation with Paddy straw.  The maximum yield on fresh weight basis and biological efficiency (134.86 %) was also found to be as the same treatment with the Paddy straw as a substrate. The biological efficiency of wheat straw was at par with Sugarcane trace as substrate which was 85.07 % and 85.02 % respectively.

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