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Indoor cultivation of paddy straw mushroom, Volvariella volvacea, in crates
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Volume 14, Part 4, November 2000
Indoor cultivation of paddy straw mushroom, Volvariella volvacea, in crates RENATO GUTIERREZ REYES Center for Tropical Mushroom Research and Development, Department of Biological Sciences, College of Arts and Sciences, Central Luzon State University, Nueva Ecija, Philippines
The paddy straw mushroom, Volvariella volvacea (Bull.: Fr.) Singer, is considered to be one of the easiest mushrooms to cultivate due to its short incubation period of 14 days. It is a tropical species that thrives best at 30-35°C for mycelial development (Reyes et al., 1998a) and 28-30°C for fruiting body production (Reyes et al., 1998b). Being cellulolytic, the paddy straw mushroom can be grown on a number of cellulosic substrates such as cotton wastes, sugarcane bagasse, rice straw and stubbles (Chang, 1993; Khan and Dogar, 1991; Reyes et al., 1998b). The mushroom is traditionally cultivated on beds made of uncomposted and unpasteurized bundles of banana leaves or rice straw, tied at both ends and laid one on top of the other to form a bed. Mushroom beds which are exposed directly to the sun are covered with plastic sheets. However, the yield on mushroom beds is unstable and irregular, since the bed is subjected to microbial contamination and fluctuating environmental conditions. In order to improve and increase productivity, a step by step procedure on the indoor cultivation of paddy straw mushroom using rice straw as the main substrate is here described. The indoor cultivation method has three salient features: compo sting, pasteurisation and cultivation inside
a mushroom house using stacks of open wooden crates. Composting is an important process that allows the microbial decomposers to reduce the tensile strength of the rice straw. This also prepares the straw for easy colonization by the mycelium of the paddy straw mushroom. Pasteurization, on the other hand, is a critical process that eliminates undesirable microorganisms which may compete with the paddy straw mushroom during production. It also further renders the composted rice straw more suitable. The cultivation of mushrooms in growing houses reduces the sudden fluctuations of temperature and relative humidity associated with outdoor production which can be hazardous to growth and fruiting body production. The general procedure for the indoor cultivation of paddy straw mushroom is outlined as follows and the sequence of processing the various stages is given as instructions.
Ingredients 100 kg bale of dry straw 1 kg molasses 0.5 kg complete fertiliser (14% N: 14% P: 14% K) 1.0 kg agricultural lime 10-20 kg spawn for each 100 kg of pasteurised compost Soaking Rice straw including stubbles is used as the main substrate for indoor cultivation of the paddy straw mushroom. Unlike the traditional method (bed type) of utilization of this species, rice straw of any type or age can be utilised. The rice straw is soaked overnight in clean tap water. Soaking is an important process since it softens the strands of straw which facilitates the composting process.
Fig 1 Compo sting of rice straw in preparation for the indoor cultivation of the paddy straw mushroom.
Composting The soaked rice straw is removed (Fig 1) and incorporated with 1% molasses and 0.5%
Volume 14, Part 4, November 2000 commercially availabl e complete fertiliser in th e compost pile. The composting period takes 14 days. During the first 7 days of composting, the compost pile is covered with plastic sheets to induce the growth and proliferation of thermophilic decomposers. Three days later, the partially composted rice straw is shredded using a spading fork to release the residual gases such as Fig 2 Packing the composted rice straw into the wooden cra te. Open wooden crates ammonia which are toxic to are seen on the left. the growth of the mushroom. Mix 1% agricultural lime thoroughly into the circulation of air and uniform distribution of light partially composted substrates, continuing the during incubation and fruit ing . A mushroom composting process for 7 more days to complete growing house should not necessarily be made from concrete and can be made from light the 14-day period. At the end of composting, the composted substrate is shredded for aeration. materials available in the locality to reduce cost . Environmental parameters like t emperature, air Wearing a dust mask is advisable when breaking circulation, light penetration an d the distribution out fresh dry straw. and maintenance of relative humidity should be Crating taken into consideration. Use a wooden open crate measuring 15 x 45 x 60 Steaming em . Shred by hand the composted substrate while Steam is introduced into the mu shroom hou se packing to fully liberate the residual toxic gases through the steam pipelines to pasteurise the like ammonia which have accumulated during composted substrates in the crates. Steaming composting (Fig 2). The presence of ammonia in should be immediately undertaken after crating, the composted substrate stimulates the growth of weed mushrooms (Coprinus cinereus) and thus should be avoided. The composted substrate is compressed into the wooden crates and this may be facilitated by use of a suitably shaped press. Housing of crates The arrangement of crates in the mushroom growing house should not obstruct the uniform circulation of hot moist air during steaming. The steam pipes should be installed and extended on the floor of the mushroom growing house . Proper arrangement of crates also permits efficient
Fig 3 Button stages of the paddy straw mushroom growing on previously composte d rice straw.
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Volume 14, Part 4, November 2000 and eliminates the undesirable microorganisms which may compete with the paddy straw mushroom during incubation. A compost temperature at 60°C for 4-6 hours is best during steaming. It is advisable to start steaming in the afternoon, and the temperature of the compost should gradually go down to 52°C during the night. Spawning Prior to spawning , the temperature of the steamed composted substrate should be no higher than 30°C. Spawning is a critical process whereby the viable mycelium of the mushroom, aseptically grown on agricultural waste such as tobacco midribs (Reyes , 1991), is inserted into the steamed composted substrate the morning after steaming. The spawning rate is 10 to 20 percent based on the fresh weight of the substrate. Incubation Incubation allows the colonization of the substrate by the mycelium of the paddy straw mushroom, using an air temperature in the house at 30°C. Mycelium grows luxuriantly at 35°C and 85% relative humidity and it takes 7-10 days to fully colonize the substrate. Once mycelial colonization is complete, observe the formation of fruiting primordia or initials and introduce minimal ventilation and light penetration into the house to stimulate synchronised fruiting. Lower the air temperature in the house from 30°C to 25°C gradually until the desired temperature is attained. This is done by sprinkling fresh water on the floor. This stage (formation of fruiting primordia) is one of the most critical stages since poor control of physical parameters like temperature, ventilation and light would lead to abortion of the fruiting primordia. It takes 2-3 days for the complete development of these primordia into buttons of marketable size. Fruiting and harvesting Harvesting is usually done early in the morning and late in the afternoon to prevent excessive loss of moisture and opening of mushroom buttons. Mushrooms are harvested at the button stage (Fig
3). Care should be observed so as not to damage the growing buttons which are still developing. Harvesting may be facilitated by holding the button and twisting followed by an upward pull. Sorting and marketing Clean the harvested mushrooms by removing the rice straw attached on their bases. Separate the buttons, which command a higher price than the open mushrooms and pack them in perforated plastic bags or styrofoam boxes ready for marketing. Do not refrigerate the paddy straw mushroom, which would make it soft and watery! Acknowledgement The support of the Central Luzon State University Spawn and Mushroom Production Project and its technical staff (Claire Dalit, Milagros and Ernesto Tabago, Conrado Aguinaldo, Reynaldo Pascual, Ernesto Sanchez, and Oscar Roque) in the Philippines while the author was the Project Manager is gratefully acknowledged. Also to the members of Economic Biology class where mushroom production was integrated as one of its laboratory exercises. References Chang, S. T. (1993). Biology and Cultivation Technology of Volvariella volvacea. In Mushroom Biology and Mushroom Products, (edited by Chang, S. T., Buswell, J . A. & Chiu, S.) Hong Kong : The Chinese University Press. Khan, S. M. & Dogar, M. A. (1991). Some studies on the cultivation of Chinese mushroom (Volvariella volvacea ) on sugarcane industrial by-products. In Science and Cultivation of Ed ible Fung i (edited by Maher, J . M .). The N etherlands: A. A. Balkema Publishers/Rotterdam. Reyes , R . G . (1991). Volvari ella spawn substrate formulation and preparation. In Mushroom Culture and Fertiliser Production. Philippines: Central Luzon State University Press. Reyes, R. G., Eguchi, F., Iijima , T. & Higaki, M. (1998a). Physiological considerations for the efficient mycelial colonisation of Volvariella volvacea. Journal of Wood Science 44: 408-413. Reyes, R. G., Eguchi, F., Iijima , T. & Higaki, M. (1998b). Environmentally controlled spawn formulation for fukurotake, Volvariella volvacea. In Abstracts of the 48th Annual Meeting of th e Japan Wood Research Society. Shizuoka, Japan.
Volume 14, Part 4, November 2000
Indoor cultivation of paddy straw mushroom, Volvariella volvacea, in crates RENATO GUTIERREZ REYES Center for Tropical Mushroom Research and Development, Department of Biological Sciences, College of Arts and Sciences, Central Luzon State University, Nueva Ecija, Philippines
The paddy straw mushroom, Volvariella volvacea (Bull.: Fr.) Singer, is considered to be one of the easiest mushrooms to cultivate due to its short incubation period of 14 days. It is a tropical species that thrives best at 30-35°C for mycelial development (Reyes et al., 1998a) and 28-30°C for fruiting body production (Reyes et al., 1998b). Being cellulolytic, the paddy straw mushroom can be grown on a number of cellulosic substrates such as cotton wastes, sugarcane bagasse, rice straw and stubbles (Chang, 1993; Khan and Dogar, 1991; Reyes et al., 1998b). The mushroom is traditionally cultivated on beds made of uncomposted and unpasteurized bundles of banana leaves or rice straw, tied at both ends and laid one on top of the other to form a bed. Mushroom beds which are exposed directly to the sun are covered with plastic sheets. However, the yield on mushroom beds is unstable and irregular, since the bed is subjected to microbial contamination and fluctuating environmental conditions. In order to improve and increase productivity, a step by step procedure on the indoor cultivation of paddy straw mushroom using rice straw as the main substrate is here described. The indoor cultivation method has three salient features: compo sting, pasteurisation and cultivation inside
a mushroom house using stacks of open wooden crates. Composting is an important process that allows the microbial decomposers to reduce the tensile strength of the rice straw. This also prepares the straw for easy colonization by the mycelium of the paddy straw mushroom. Pasteurization, on the other hand, is a critical process that eliminates undesirable microorganisms which may compete with the paddy straw mushroom during production. It also further renders the composted rice straw more suitable. The cultivation of mushrooms in growing houses reduces the sudden fluctuations of temperature and relative humidity associated with outdoor production which can be hazardous to growth and fruiting body production. The general procedure for the indoor cultivation of paddy straw mushroom is outlined as follows and the sequence of processing the various stages is given as instructions.
Ingredients 100 kg bale of dry straw 1 kg molasses 0.5 kg complete fertiliser (14% N: 14% P: 14% K) 1.0 kg agricultural lime 10-20 kg spawn for each 100 kg of pasteurised compost Soaking Rice straw including stubbles is used as the main substrate for indoor cultivation of the paddy straw mushroom. Unlike the traditional method (bed type) of utilization of this species, rice straw of any type or age can be utilised. The rice straw is soaked overnight in clean tap water. Soaking is an important process since it softens the strands of straw which facilitates the composting process.
Fig 1 Compo sting of rice straw in preparation for the indoor cultivation of the paddy straw mushroom.
Composting The soaked rice straw is removed (Fig 1) and incorporated with 1% molasses and 0.5%
Volume 14, Part 4, November 2000 commercially availabl e complete fertiliser in th e compost pile. The composting period takes 14 days. During the first 7 days of composting, the compost pile is covered with plastic sheets to induce the growth and proliferation of thermophilic decomposers. Three days later, the partially composted rice straw is shredded using a spading fork to release the residual gases such as Fig 2 Packing the composted rice straw into the wooden cra te. Open wooden crates ammonia which are toxic to are seen on the left. the growth of the mushroom. Mix 1% agricultural lime thoroughly into the circulation of air and uniform distribution of light partially composted substrates, continuing the during incubation and fruit ing . A mushroom composting process for 7 more days to complete growing house should not necessarily be made from concrete and can be made from light the 14-day period. At the end of composting, the composted substrate is shredded for aeration. materials available in the locality to reduce cost . Environmental parameters like t emperature, air Wearing a dust mask is advisable when breaking circulation, light penetration an d the distribution out fresh dry straw. and maintenance of relative humidity should be Crating taken into consideration. Use a wooden open crate measuring 15 x 45 x 60 Steaming em . Shred by hand the composted substrate while Steam is introduced into the mu shroom hou se packing to fully liberate the residual toxic gases through the steam pipelines to pasteurise the like ammonia which have accumulated during composted substrates in the crates. Steaming composting (Fig 2). The presence of ammonia in should be immediately undertaken after crating, the composted substrate stimulates the growth of weed mushrooms (Coprinus cinereus) and thus should be avoided. The composted substrate is compressed into the wooden crates and this may be facilitated by use of a suitably shaped press. Housing of crates The arrangement of crates in the mushroom growing house should not obstruct the uniform circulation of hot moist air during steaming. The steam pipes should be installed and extended on the floor of the mushroom growing house . Proper arrangement of crates also permits efficient
Fig 3 Button stages of the paddy straw mushroom growing on previously composte d rice straw.
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Volume 14, Part 4, November 2000 and eliminates the undesirable microorganisms which may compete with the paddy straw mushroom during incubation. A compost temperature at 60°C for 4-6 hours is best during steaming. It is advisable to start steaming in the afternoon, and the temperature of the compost should gradually go down to 52°C during the night. Spawning Prior to spawning , the temperature of the steamed composted substrate should be no higher than 30°C. Spawning is a critical process whereby the viable mycelium of the mushroom, aseptically grown on agricultural waste such as tobacco midribs (Reyes , 1991), is inserted into the steamed composted substrate the morning after steaming. The spawning rate is 10 to 20 percent based on the fresh weight of the substrate. Incubation Incubation allows the colonization of the substrate by the mycelium of the paddy straw mushroom, using an air temperature in the house at 30°C. Mycelium grows luxuriantly at 35°C and 85% relative humidity and it takes 7-10 days to fully colonize the substrate. Once mycelial colonization is complete, observe the formation of fruiting primordia or initials and introduce minimal ventilation and light penetration into the house to stimulate synchronised fruiting. Lower the air temperature in the house from 30°C to 25°C gradually until the desired temperature is attained. This is done by sprinkling fresh water on the floor. This stage (formation of fruiting primordia) is one of the most critical stages since poor control of physical parameters like temperature, ventilation and light would lead to abortion of the fruiting primordia. It takes 2-3 days for the complete development of these primordia into buttons of marketable size. Fruiting and harvesting Harvesting is usually done early in the morning and late in the afternoon to prevent excessive loss of moisture and opening of mushroom buttons. Mushrooms are harvested at the button stage (Fig
3). Care should be observed so as not to damage the growing buttons which are still developing. Harvesting may be facilitated by holding the button and twisting followed by an upward pull. Sorting and marketing Clean the harvested mushrooms by removing the rice straw attached on their bases. Separate the buttons, which command a higher price than the open mushrooms and pack them in perforated plastic bags or styrofoam boxes ready for marketing. Do not refrigerate the paddy straw mushroom, which would make it soft and watery! Acknowledgement The support of the Central Luzon State University Spawn and Mushroom Production Project and its technical staff (Claire Dalit, Milagros and Ernesto Tabago, Conrado Aguinaldo, Reynaldo Pascual, Ernesto Sanchez, and Oscar Roque) in the Philippines while the author was the Project Manager is gratefully acknowledged. Also to the members of Economic Biology class where mushroom production was integrated as one of its laboratory exercises. References Chang, S. T. (1993). Biology and Cultivation Technology of Volvariella volvacea. In Mushroom Biology and Mushroom Products, (edited by Chang, S. T., Buswell, J . A. & Chiu, S.) Hong Kong : The Chinese University Press. Khan, S. M. & Dogar, M. A. (1991). Some studies on the cultivation of Chinese mushroom (Volvariella volvacea ) on sugarcane industrial by-products. In Science and Cultivation of Ed ible Fung i (edited by Maher, J . M .). The N etherlands: A. A. Balkema Publishers/Rotterdam. Reyes , R . G . (1991). Volvari ella spawn substrate formulation and preparation. In Mushroom Culture and Fertiliser Production. Philippines: Central Luzon State University Press. Reyes, R. G., Eguchi, F., Iijima , T. & Higaki, M. (1998a). Physiological considerations for the efficient mycelial colonisation of Volvariella volvacea. Journal of Wood Science 44: 408-413. Reyes, R. G., Eguchi, F., Iijima , T. & Higaki, M. (1998b). Environmentally controlled spawn formulation for fukurotake, Volvariella volvacea. In Abstracts of the 48th Annual Meeting of th e Japan Wood Research Society. Shizuoka, Japan.