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Mushroom Production

Mushroom Production. Location of mushrooms and truffles in the classification of fungi. TRUFFLE ( USED FOR TUBERS) Kumi Keme, Domalan, Tombalak, Topalak, Geme They live in close association with the roots of specific trees. Their fruiting bodies grow underground. Classis : Ascomycetes

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Mushroom Production

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  1. Mushroom Production

  2. Location of mushrooms and truffles in the classification of fungi.

  3. TRUFFLE ( USED FOR TUBERS) KumiKeme, Domalan, Tombalak, Topalak, GemeThey live in close association with the roots of specific trees. Their fruiting bodies grow underground • Classis : Ascomycetes • Ordo : Tuberales • Familia : Terfeziaceae • Genus : Terfezia • Species : T. boudieri Chatin "false truffles," resemle the ones we eat. more common than the ones that are collected for food, and some are poisonous. size of a walnut. The season for most truffles falls between September and May

  4. Mushrooms are known for their • B-complex vitamins (niacin, thiamin, and B12) and folic • low in fat content unsaturated fatty acids, in particular linoleic acid ( 78% of the total fatty acids). • monosodium glutamateis present ( flavor enhancer)

  5. By far the most common mushroom:Agaricus bisporus, • White (Agaricus bisporus) • Crimini (Agaricus bisporus) • Portobello (Agaricus bisporus) • Oyster (Pleurotus ostreatus) • Shitake (Lentinus edodes) Oyster Portobello ( 4-6 inch crimini) Crimini Shitake (medicinal benefits

  6. Oyster mushrooms (Pleurotus species ) good choice for beginning mushroom cultivators because they are easier to grow grow on a wide variety of high-cellulose waste materials short shelflife ( good for local producers) Shitake has similar properties too Flamingo Oyster Mushrooms Golden Oyster Mushrooms

  7. The Mushroom Industry Today • Started at France. Now second largest grower. • Largest grower is USA. (Pennsylvania : 54% of US sales) • In Turkey started after 1960. (80 % of growers are small size, < 500m2) • The common white mushroom (Agaricus bisporus) accounts for almost 100% in Turkey,82% in USA) • Consumption Europe 3 kg/year/person • Turkey 0.25 kg/year/person

  8. 2002

  9. Mushroom Facts • low in carbohydrate and high in protein quality and content. • lack chlorophyll so can’t use sun energy rather obtain energy and nutrient from organic materials. • Growing mushrooms is not very difficult but getting consistently high yield and quality require specialized knowledge.

  10. How Mushrooms are Grown(6 steps, ~ 4 months composting to harvest) • Phase I - Initial Breakdown of Organic Materials • Phase II - Pasteurization and Conditioning 3. Spawning - Inoculation 4. Casing - Top-dressing 5. Pinning - Initial Mushrooms 6. Cropping Compost preparation Mushroom Growth Harvest

  11. . Compost preparation • making substrate suitable for mushroom growth and unsuitable for contaminating m.o’s • essential for successful mushroom growing • Yield=f( availability of nutrients, presence of toxic substances, competing weeds and disease causing microorganisms).

  12. Mushroom compost ingredients • Straw-bedded horse manure • Chicken manure • Corn cabs • Brewer’s grains • Gypsum • Water

  13. Phase IStraw-bedded horse manure, chicken manure, brewer’s grains, gypsum, water (5-7 d, 45-70 C)

  14. Rxns: to form sugars, proteins, • excess N released as free ammonia • optimum moisture content :( 40-60 % , should be absorbed totally, no free water left ) excess water will replace air to cause anaerobic condition which is not desired, • since reaction exothermic water will evaporates so continuous water addition is necessary

  15. Phase II • Compost in wooden trays … • live steam injected temp reaches 60C for 2-4 hours • during next 6 days temp drops to 30 C ( thermophilic growth) • Objectives: • -eliminate free ammonia ( which is toxic to mushroom, and produced in phase I ) by either being converted to protein by thermophilic m.o.s or evaporated • pasteurize the compost to eliminate m.o.s, insects and pests

  16. Phase II

  17. spawning • Mushroom spores placed under the cap of mushroom are propogated first then used as inoculum • 1 kg spawn (spores) added to 600 lbscompost ( or sterile millet or rye) and incubated in trays at 17 C air temp and 29 C bed temp. • after several days mycelial growth will be observed and after 18 days it will be ready for casing

  18. Spawning

  19. Spawn growth

  20. Casing( top dressing) Adding 5 cm ( 30 kg / m2 ) of top dressing( peat, limestone and water; activated carbon may also be added) spent bed can be used as top dressing after 2 years of outdoor aging it is moved into production room ( 70-80 % RH and 14-17 C )

  21. Pinning( initial fruits)

  22. Maturation of fruiting bodies

  23. Cropping (in 3 weeks ) By hand 20-30 kg/h suitable for fresh consumtion Robots 250 kg /h suitable for processed mushroom production

  24. Producing portobello from criminireduce number, inrease size, yielddecreased by 3 times,inreased by price 3 times

  25. Packing Wuest, 1980

  26. Plastic film wrapped with 3 of 1/8-holes required to maintain adequate O2 levels The finished product Mushrooms with soft spots or bruising should be rejected Mushrooms should smell fresh and earthy

  27. Storing mushrooms • Immediately refrigerate in original containers at 1-2 C • Optimum humidity is 85 - 90% • Avoid temperature cycling which causes moisture condensation • Do not stack heavy items on top of mushroom containers

  28. It begins to deteriorate through natural processes as soon as it is harvested. • The cap (pileus) expands to expose the gills (lamellae) the stem ( stipe ) elongates, the tissue softens and darkens, water loss causes shriveling and most of these occur after mushroom reaches peak of respiration. Brown blotch spoilage and surface softening is due to increase in populations of bacteria and native yeasts exist.

  29. Gamma Irradiation at 100 Krads improves shelf-life Pre-harvest treatments: • addition of CaCl2(0.3 %) to irrigation waterafter pinning resulted in better quality fresh mushrooms. • ( probably due to increasing cellular integrity ). ( improved yield and color of canned mushrooms due to prevention of mixing of tyrosinase enzyme ( in cytoplasm) with phenolic substrates (in vacuoles) after bruising )….. browning is prevented • Virus infections and some pseudomonas growth are most important problems in mushroom production

  30. trimming the stipe of cultivated mushrooms (Agaricus bisporus) from 35mm to 5mm from the cap immediately after harvest resulted in improved shelf life as indicated by reduced browning and slower cap opening • Stipe trimming reduced (yield) 10%; • shelf life improvement offset economic loss.

  31. Poisonous Mushrooms • accounts for 70% of natural poisoning and often causes death. • there are only 30–50 poisonous species • no more than 10 are fatally poisonous • Amanita phalloides, is known as the most dangerous and poisonous mushroom. • responsible for 90–95% of fatal mushroom poisonings. in Europe and North America

  32. Amanita phalloides poisoning begin 10–20 h after ingestion; severe damage to the liver and kidney finally leads to death.

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