Mushrooms Cultivation: Sustainable Farming

Abstract: Mushrooms can provide more than just taste and texture for our meals - they actually have a surprisingly high nutritional value. Mushrooms are low in calories, high in fiber and contain many important vitamins and minerals. Some mushrooms varieties also have medicinal properties such as complex carbohydrates that strengthen the immune system. A good source of fibre, low in fat and with no cholesterol, mushrooms contain more vegetable protein per 100g than almost any vegetable and are richer than most in some vitamins such as B1 and niacin. Mushrooms also contain certain important minerals such as potassium, phosphorus, iron and copper and are low in salt. However there are significant disadvantages to relying on natural mushroom production. These sales may be unregulated, placing buyers at risk for buying toxic or inedible mushrooms. Hence scientific cultivation of species Pleurotus (oyster) mushroom can be undertaken in a structural manner by the farmers to induce cyclic production for the commercial market. Mushroom farming is both a science and an art. The science is developed through research the art is perfected through curiosity and practical experience. Additionally medicinal mushroom cultivation is also a proven avenue for the commercial benefits. Farmers can grow mushroom and earn financial benefits in addition to their regular farming activities. The raw material for mushroom cultivation can come from their field itself and spawn is available at government agencies on cheap rates. This practice can help to generate good quality protein rich nontoxic mushrooms and earn good financial benefits to the farmers.

Key Words: mushroom, macrofungi, pleurotus, hemicelluloses, mannitol

Meena Kapahi, Research Scholar, DBT, FET, MRIUAssociate Professor

MRCE, Faridabad-121001Email: meena.mrce@mrei.ac.in

Sarita Sachdeva,Professor

DBT, FET, MRIUFaridabad-121001

Email: sarita.fet@mriu.edu.in

1. INTRODUCTION

More than a million and a half species belong to higher fungi which are either macro or microscopic. It is accepted that a great part of them is very important to the human health [1]. Mushrooms are important constituents of minor forest produce, that grow on the most abundant biomolecule of this biosphere, that is, cellulose [2]. Since time immemorial, mushrooms have been treasured by mankind as a valuable edible and medical resource. Only the fruiting body of the mushroom can be seen whereas the rest of the mushroom remains underground as mycelium. Mushrooms can either be hypogous or epigeous, large enough to be seen with naked eyes and usually picked by hands [3]. About 10 thousand mushroom species are known, however only about 2000 are considered edible. Out of those 2000, about 20 are cultivated for trade [4].

1.1. FOOD SOURCE

Mushrooms represent one of the world's greatest untapped resources of nutritious food [2]. Mushrooms are excellent nutritional sources since they provide proteins, fibers and minerals. Mushrooms have long been cherished as extremely delicious and dietary foodstuff by many societies throughout the world. During the early civilizations, man built up an understanding of edible and poisonous mushrooms. But, now-a-days, there has been increase in worldwide popularity of mushrooms because of their unique flavours, textures and gastronomic options. The consumption of wild edible mushrooms is increasing due to a good content of proteins and trace minerals [5]. Gruen and Wong (1982) indicated that edible macrofungi as highly nutr i t ional and compared

favorably with meat, egg, legumes and milk [6]. Bano (1976) suggested that food value of mushrooms lies between meat and vegetables [7]. Mushrooms are considered to be a good source of digestible proteins and content varies from 10-40% on a dry weight basis. Mushrooms are supposed to be an excellent source of vitamins especially thiamine (B1), riboflavin (B2), niacin, biotin and ascorbic acid (vitamin C). The fruiting bodies of mushrooms are characterized by a high level of well assimilated mineral elements. Major mineral constituents in mushrooms are K, P, Na, Ca, Mg and elements like Cu, Zn, Fe, Mo, Cd form minor. The carbohydrate content of mushrooms represents the bulk of fruiting bodies accounting for 50 to 65% on dry weight basis [2]. The mannitol, also called as mushroom sugar constitutes about 80% of the total free sugars, hence it is dominant [8]. Mc-Connell and Esselen (1947) reported that a fresh mushroom contains 0.9% mannitol, 0.28% reducing sugar, 0.59% glycogen and 0.91% hemicelluloses [9]. Mushrooms are a potential source of dietary fibres due to the presence of non-starch polysaccharides [10]. The contents of these polysaccharides in the fruit bodies vary with the strains and species. The stems are a better source of insoluble dietary fibers and glucans than are the gastronomically attractive pilei, and, therefore, the stems can be used for the preparation of biologically active polysaccharide complexes utilisable as food supplements [11]. Mushrooms contain a high amount of ergosterol, provitamin D , which can be converted to vitamin D 2 2

by ultraviolet (UV) irradiation [12].

In mushrooms, the fat content is very low as compared to carbohydrates and proteins. Mushrooms are low caloric food with very little fat (4–6%) and without cholesterol. Yilmaz et al. (2006) reported that fat fraction in mushrooms is mainly

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composed of unsaturated fatty acids [13]. While crude fat in mushrooms contains all the main classes of lipid compounds including free fatty acids, mono-, di- and triglycerides, sterols, sterol esters and phospholipids, levels are generally low, around 2–8% of dry weight. Without doubt, edible mushrooms in fresh, cooked or processed forms are a nutritionally sound, tasteful food source for most people and can be a significant dietary component for vegetarians [14].

1.2. THERAPEUTIC POTENTIAL

The traditional practice of using the mushrooms as medicines included hot water extracts, concentrates, liquors or powders. The significant pharmacological effects and physiological properties of mushrooms are bioregulation (immune enhancement), maintenance of homeostasis and regulation of biorhythm, cure of various diseases and prevention and improvement from life threatening diseases such as cancer, cerebral stroke and heart diseases [15]. Mushroom medicines are without side effects [16]. Puffballs have been used in urinary infections [17].

Free radicals are types of Reactive Oxygen Species (ROS), which include highly reactive, oxygen-containing molecules including the hydroxyl radical, the super oxide anion radical, hydrogen peroxide, singlet oxygen, nitric oxide radical, hypochlorite radical, and various lipid peroxides. All these are capable of reacting with membrane lipids, nucleic acids, proteins and enzymes and other small molecules, resulting in cellular damage [18]. Mushrooms that contain antioxidants or increase antioxidant enzyme activity may be used to reduce oxidative damage in human [19].

They are reputed to possess anti-allergic, anti-cholesterol, anti-tumor and anti-cancer properties [20]. The edible mushrooms exhibiting medicinal properties include species of Lentinus, Auricularia, Hericium, Grifola, Pleurotus and Tremella while others are known only for their medicinal properties, e.g. Ganoderma and Trametes – these are definitely non-edible due to hard texture or bitter taste [10]. Mannentake (Ganoderma lucidum) are known to lower blood pressure and serum cholesterol concentration of hypertensive rats [21]. Lentinus tigrinus and G. lucidium are proved anti-cholesterolmic [22]. Aqueous extracts from Pleurotus sajor caju proves good in renal failure [23]. Mushrooms cure epilepsy, wounds, skin diseases, heart ailments, rheumatoid arthritis, cholera besides intermittent fevers, diaphoretic, diarrhea, dysentery, cold, anesthesia, liver disease, gall bladder diseases and used as vermicides [24]. Ganoderma and Pleurotus species are among the Indian medicinal mushrooms with anti-oxidant and anti-tumor properties. G. lucidum has been has been reported to have a number of pharmacological effects and been also used for the prevention or treatment of a variety of diseases including cancer [25].

Compounds extracted from Pleurotus mushrooms exhibit activity against various chronic diseases including hypertension, hypercholesterolemia [10, 26–27]. Species of Pleurotus are found to possess significant anti-oxidant, anti-inflammatory and anti-tumor activities [28, 29].

2. MUSHROOM CULTIVATION

Mushrooms brimming with nutrients and medicinal properties can be cultivated easily. Nowadays, almost all of the important medicinal mushrooms have been subjected to cultivation. Some of the more common cultivated species are listed (Table 1).

Table 1: Cultivated species of mushrooms

Name

Button mushroom

Oyster mushroom

Paddy straw mushroom

Reishi mushroom

Shittake mushroom

Scientific name

Agaricus bisporpous

Pleurotus spp.

Volvariella volvacea

Ganoderma lucidum

Lentinus edodes

Oyster mushrooms degrade dead wood in nature. They can be cultivated on a wide range of ligno-cellulose waste materials. But, cultivation characteristics such as optimal temperature, growing season and growth rate vary from species to species. Hence scientific cultivation of mushrooms can be undertaken in a structured and organized manner by the farmers to induce cyclic production for the commercial market. In North India, the climatic conditions can be explored to have year around availability of mushrooms as per the following schedule (Table 2):

Table 2: Mushroom cultivation schedule [30]

Mushroom

Agaricus bisporpous

Pleurotus sajor-caju

Volvariella volvacea

Pleurotus sajor-caju

Season

November to mid March

February to mid April

Mid June to mid September

September to November

For e.g., the cultivation of button mushrooms (growing season: September end to mid March) can be undertaken with other mushrooms like Oyster (growing season: mid August to April) and Paddy straw (growing season: May to mid August) to ensure year around production. The success to produce good quality on many factors: the preparation of high quality compost, maintenance of corresponding climate during the mushroom cultivation process, pests and diseases control.

The mushrooms like other fungi multiply by using spores. But, for edible mushroom cultivation, pre-grown mycelium (spawn) is inoculated on a sterile substrate to avoid competition from other fungal species. The substance on which the mycelium of the mushrooms grows is called substrate [31].

The mycelium colonizes the substrate and uses the available nutrients (spawn run). After colonization, the mycelium is capable of producing fruiting bodies. The quantity and quality of the same depends on factors like appropriate temperature and humidity, nutrient, CO2, light and physical shock. The optimal conditions required for the production of fruit bodies vary from

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mushroom to mushroom. Pleurotus spp. (Pleurotus ostreatus strains) will fruit after mycelial growth when they experience a cold shock (a difference of 5°C to 10°C). Mycelial growth can take place in the dark, but light is essential for fruiting.

Initial fruiting bodies are formed at the beginning of the reproductive phase. Under the right conditions, they develop into fruiting bodies. Nutrients are transported from the mycelium to the fruiting bodies by a steady moisture flow.

The life cycle of mushrooms during artificial cultivation include the following stages:

Substrate

Mushroom Mother culture +

Mycelium Spawn

Disease outbreaks can affect the yield badly and productivity of commercial mushroom production. Approved pesticides usage is being reduced because of growing consumer awareness and associated environmental concerns. It is difficult to check fungal diseases since mushroom itself is a fungus. This combination of circumstances makes controlling disease outbreaks in mushrooms more challenging which depends largely on hygiene measures and sanitation. Knowledge of disease cycle and epidemiology of specific pathogens can also provide growers with insight into how they are transmitted and spread [32].

Increasing the yield and quality of crops as well as resistance to diseases are the primary goals for mushroom breeders and mushroom research. Other goals include reducing production costs and the efficient use of compost for growth [32]. This also ensures accuracy of identification and increased reliability and consistency of medicinal products. Unlike other mushrooms collected from nature, their artificial cultivation ensures that the edible species are being sold and consumed.

3. CASS STUDY: PLEUROTUS SAJOR CAJU

The technology of its cultivation was worked out in the Division of Mycology and Plant Pathology at IARI, New Delhi.

The colour of this Pleurotus spp. varies from white to greyish. Compared with other edible varieties, it is easier to grow in a variety of containers like polythene bags, nylon nets, baskets, shelves, trays etc., has an excellent flavour, gives high yield and can be cultivated with in a wide range of temperature (22°C to 28°C). The substrate such as straw, paper, saw dust, rich in lingo-cellulosic materials vegetable wastes can be utilized. The substrate can be supplemented with protein rich matter like soybean flour, rice bran etc.

The cultivation can be carried out indoors like garage or shed with adequate light and ventilation. It has to be insulated from direct sunlight by thatching.

The step wise details of the process can be explained as:

Raw materials that are required are (a) appropriate substrate

(paddy straw) with proper disinfection treatment (b) polythene bags (c) spawn.

Step 1: Substrate preparation: straw is cut (5 cm or smaller size), soaked in water overnight, immersed in boiling water for 2 hours. The excess water is drained off.

Step 2: Bed preparation and spawning: filling in the polythene bag (65cm X 35cm) with pre-treated straw bits (6), sprinkling of ¼ part of spawn over it at the periphery only, covering with straw bits (6), and repeating the same with straw and spawn again. The bags are knotted at the top and perforated to permit ventilation and to cool down any increase in temperature. The bags are then kept at a dark place (25°C, humidity 80%).

Step 3: Spawn running: the mycelium completely covers the substrate in 12 to 14 days removing the polythene cover after 16th day. Sprinkling of water is done as per the weather to keep the bed moist. Pinning starts after 2 weeks of spawning. The pin heads turn in to mushrooms with lobed and folded appearance.

Step 4: Harvesting: harvesting of fresh mushrooms is done when the caps begin to fold and have attained a diameter of 8 to 10 cm. Picking is done by carefully twisting the mushroom gently.

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4. CONCLUSION

Regular consumption of these mushrooms enhances the nutritional and medicinal attributes of the diet. They are also prescribed by the dieticians to control obesity. The extent of the health beneficial effects will be dependent on the level and regularity of inclusion in diet and the consumption. The proteins manufactured in mushrooms will also have higher specific biological activities in humans than those produced from plants [33].

Mushroom is grown out of agriculture waste. Wastes like straws, leaves, and other agricultural wastes remain unused. These have to be disposed off by burning or by some other methods. Use of these wastes after suitable treatment for mushroom production is a better and profitable eco-friendly way of waste disposal.

Another advantage associated with mushroom cultivation is that the waste land can be utilized for the mushroom farm. A higher biomass of mushrooms can be produced on low-cost waste materials in a secure containment facility with the option of automation and mechanical harvesting [34].

The production of new mushroom cultivars with novel and improved traits will provide the industry with options for solving food problems [35] and increase the production efficiency.

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