Mushroom Cultivation Technology: Step-by-Step Process for Beginners

 Learn the complete step-by-step process of mushroom cultivation technology. From substrate preparation to harvesting, explore the methods that ensure high-quality mushroom production in India.

Introduction

Mushroom cultivation is a systematic process that transforms organic waste into nutritious food through controlled fungal growth. The cultivation technology varies slightly across species, but the fundamental steps — substrate preparation, spawning, incubation, cropping, and harvesting — remain consistent. A scientific understanding of each stage is essential for ensuring higher yields and quality produce.

                                                                              

Substrate Preparation

The substrate provides nutrition to the mushroom mycelium. Different species require different substrates:

• Button Mushroom → composted wheat straw + manure
• Oyster Mushroom → pasteurized paddy/wheat straw, sugarcane bagasse, cotton stalks
• Shiitake → hardwood logs or sawdust blocks
• Milky Mushroom → sterilized paddy straw bundles
• Paddy Straw Mushroom → unsterilized straw bundles (traditional method)

Steps in Substrate Preparation:

1. Collection & Chopping: Straw is cut into 3–5 cm pieces for better aeration.
2. Moisture Adjustment: Optimum moisture level = 65–70%.
3. Pasteurization/Sterilization:
• Steam pasteurization (60–65°C for 6–8 hours)
• Hot water treatment (80°C for 1 hour)
4. Cooling: Substrate must cool down to room temperature (25–30°C) before spawning.

 Proper substrate treatment reduces contaminants like Trichoderma, Mucor, and bacteria.

 

 Spawning (Inoculation with Mycelium)

Spawn acts as the seed for mushroom cultivation.

• Rate of Spawn:
• Button Mushroom: 1–1.5% of wet compost weight
• Oyster & Milky Mushroom: 5–10% of dry substrate weight
• Spawning Methods:
• Layer spawning: Spawn is spread between layers of substrate.
• Through spawning: Spawn mixed uniformly in substrate.
• Top spawning: Spawn only applied on the top surface.

Precautions:

• Conduct spawning in a clean environment.
• Workers must wear gloves and masks.
• Temperature should be optimal for the species (e.g., 22–25°C for oyster, 18–22°C for button).

 

 Incubation (Spawn Running Stage)

After spawning, the bags or compost beds are kept in dark rooms for the mycelium to colonize.

• Duration: 10–20 days depending on species.
• Conditions:
• Temperature: 22–28°C (species-specific)
• Humidity: 80–90% RH
• Darkness or diffused light
• Observation: Substrate turns white due to complete mycelial colonization.

Common Problems:

• Green mold (Trichoderma) → contaminated substrate
• Slow growth → improper moisture or poor-quality spawn

 

 Casing (Specific to Button Mushroom)

Casing is the process of applying a moisture-retentive layer on fully colonized compost to trigger fruiting.

• Casing Material: Mixture of loam soil + sand + chalk (pH 7–7.5).
• Thickness: 3–4 cm layer over compost beds.
• Purpose: Maintains moisture, supports gas exchange, and stimulates fruiting.

 Not required for Oyster, Milky, or Paddy Straw mushrooms.

 

 Fruiting & Cropping Management

After incubation (and casing in the case of button mushroom), the fruiting stage begins.

• Environmental Adjustments:
• Lower CO₂ concentration (<1000 ppm).
• Maintain 85–90% humidity.
• Provide diffused light (for Oyster, Shiitake, Milky).
• Fruiting Initiation:
• Small pinheads (primordia) appear within 5–7 days.
• Proper humidity is critical for pinhead development.

Species-Specific Fruiting Temperature:

• Button Mushroom → 14–18°C
• Oyster Mushroom → 20–28°C
• Shiitake → 15–22°C
• Milky Mushroom → 28–35°C
• Paddy Straw Mushroom → 30–35°C

 

 Harvesting

Harvesting must be timely to ensure freshness and market value.

• Button Mushroom: Harvest when caps are still closed. Twist gently, avoid cutting.
• Oyster Mushroom: Harvest clusters when caps are well-formed but not curled.
• Shiitake: Harvest when caps are 70–80% open.
• Milky Mushroom: Harvest before gills turn brown.
• Paddy Straw Mushroom: Harvest button stage (egg stage).

Yield Potential (per 100 kg dry substrate):

• Button → 15–20 kg
• Oyster → 20–25 kg
• Shiitake → 10–12 kg
• Milky → 18–20 kg
• Paddy Straw → 12–15 kg

 

 Post-Harvest Handling

Mushrooms are highly perishable due to their high moisture content (~90%).

Key steps:

• Immediate cooling at 4–6°C
• Packaging in perforated polyethylene bags
• Short-term storage: 2–3 days under refrigeration
• Long-term storage: Freeze-drying, canning, or pickling

 

 Innovative Cultivation Technologies

• Bag Culture System (most common for oyster, milky)
• Bottle Substrate System (Japan, Korea → high-tech Shiitake farming)
• Tray System (Button mushroom commercial farms)
• Log Cultivation (Shiitake on hardwood logs, natural method)
• Hydroponic Substrate Blocks (experimental systems using liquid mycelial culture)

 

Conclusion

Mushroom cultivation technology integrates biological knowledge with environmental management. Success depends on proper substrate preparation, hygienic spawning, careful incubation, and precise environmental control during fruiting. Adoption of innovative cultivation systems and post-harvest technologies can significantly enhance productivity and marketability.

 suggested reading

1.Classification & Types of Cultivated Mushrooms: Edible, Medicinal, and Commercial Varieties

2.Environmental & Infrastructure Requirements for Mushroom Farming in India

3.Mushroom Farming in India: Scope, Benefits, and Global Importance 

4.Food and Agriculture Organization (FAO) – Mushroom Cultivation Guide