PAU EXPERT SHARES TECHNOLOGY FOR THE CULTIVATION OF SHIITAKE MUSHROOM IN PUNJAB

LUDHIANA, JULY 25:-----



The future of the mushroom industry lies in its diversification with emphasis on specialty mushrooms. Punjab, today, has the credit of producing about 50% mushrooms for the country including local consumption as well as export, highlighted Dr P.K. Khanna, Coordinator of Research (Basic Sciences), while stating that PAU has carved a creditable niche for itself in the mushroom production. Telling that four varieties of mushrooms namely, button mushroom, dhingri, paddy straw mushroom and milky mushroom are being cultivated by the growers under the indoor condition in the state, he disclosed, Now, PAU has recommended a fifth variety of edible mushroom Lentinus edodes (Shiitake) for cultivation during the winter period. This edible variety has big demand due to its manifold medicinal benefits, told the expert and added that the technology has been standardized that enables round the year cultivation of mushrooms.



Highlighting the importance of Shiitake, Dr Khanna said that the variety is the second most cultivated and consumed edible mushroom in the world. Having the production of about 3 million metric tons, Lentinus edodes is second only to the button mushroom. The expert told that the variety is grown mainly in East Asia and is gaining popularity throughout Asia, Europe and North America for nutritional and medicinal products.



Sharing tips with the growers about the cultivation technology for Shiitake, Dr Khanna said that PAU has recommended a simple technology based on the use of wheat straw which yields fruiting bodies in a comparatively much lesser time. He added that wheat straw is spread on a pucca (cemented) floor and is wetted overnight to have final moisture content in the substrate of about 65 %. Wheat bran is mixed with the wetted substrate (10% on dry weight basis), said Dr Khanna, while telling that the supplemented substrate is then filled in polypropylene bags (30x45 cm) at 2 kg wet substrate per bag. The bags are initially loosely filled and later by putting pressure, cylindrical shape is given to the bags. The microbiologist suggested the growers that for spawn inoculation, a central hole of about 15-20 mm diameter and about 200 mm length can be made in the substrate before sterilization or alternatively holes can be punched on the sides of the bags after the heat treatment for spawn inoculation. The bags are then sterilized by autoclaving at 20 pounds per square inch pressure for about one hour.



Dr Khanna told the mushroom growers that the bags are cooled to room temperature and inoculated aseptically with grain spawn at 4% on wet weight basis. Spawning can be carried out by removing the cotton plugs or through the side holes, advised he, adding that in the latter case, the substrate is pressed back on the spot of inoculation side. The bags are then incubated in a covered cross-ventilated room at 22±2˚ in 12 h light/day cycle. Dr Khanna told that relative humidity is maintained at 75±5 % by sprinkling water on the floor and the sides of the walls. Referring to completion of the spawn run, he said that it is marked by the bags turning brown and initiation of mycelial bump formation. At this stage, polypropylene bags are removed and cold shock treatment is given to the blocks of substrate by dipping in water (4-5 ˚ C) for about 5 minutes. Bags are then incubated at 16±2˚ and 12-16 h light/day cycle with increased level of relative humidity (about 80%), said Dr Khanna, advising that more aeration should be provided during fruiting phase. Pinning starts after two weeks of cold shock treatment. About 350-375 g fresh fruiting bodies can be harvested in a total crop period of three months, told the PAU experts and elaborated that 50% of biological efficiency can be obtained under natural indoor growing from October to February end.



Telling the growers that fruiting bodies of Shiitake are buff to brown coloured, large sized, pigmented with characteristic aroma and good shelf life, Dr Khanna said, Shiitake when cooked imparts a pleasant favour to the dish, maintaining its own original colour and chewing texture.
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