Related Literature

Different methods and substrate have been introduced and develop for mushroom
cultivation. For example, growing of mushrooms in organic substrate mostly from farms,
plantations or factories. These unusable by-products can therefore be recycled to produce better
quality mushrooms. Agro waste in abundance of in the tropics are straw, corncobs, grass, sawdust,
sugarcane bagasse, cotton waste, oil palm waste, coffee pulp, water hyacinth plants, coconut husks,
tree leaves, branches and logs. These all can be used alone or in combination to produce mushroom
growing substrate. (Quimio, 2004).
Mushroom cultivation is plain however complex and requires an exact way of cultivating.
One of the foremost vital aspect of developing mushrooms indoors is giving the proper fruiting
environment. Unless you've got satisfactory temperature, humidity and air exchange, your
mushroom block will dry up and not generate any fruit. Providing satisfactory air exchange
whereas keeping up high humidity is tough to ace, but there are a few feasible solutions that will
get the work done. As different mushrooms have their own unique environmental requirements,
once you have got a fundamental grow area set up you'll tailor it to the particular species you're
attempting to grow.
The main concern when it comes to mushroom cultivation is the high humidity and cool
temperature in the environment. Two other aspect that are not as evident is the necessity for a high
rate of air exchange, or more particularly low levels of carbon dioxide, and the right light levels.
Most mushrooms do not develop well within the dark and require a limit level of light to generate
standard fruit. As for air, high levels of fresh air can be tough to attain when attempting to keep up
high humidity and a few experimenting will be necessary on the part of home cultivator (Shields,
2015).
Common problems may occur during the mushroom cultivation. The foremost common
bacterial issue experienced by cultivators is Pseudomonas tolaasii. Indications of the infection
reduced proceeds and orange discoloration and brittleness. Contaminated mushrooms have a
decreased shelf life. Steady and high RH, inadequately air movement, overheating of the substrate
(over 35 C), lavish moisture content, and particularly a damp mushroom surface may aggravate P.
tolaasii contamination.
The most frequently encountered fungi includes Aspergillus, Botrytis, Coprinus, Fusarium,
Monilia, Mucor, Penicillium, Trichoderma, and Trichothecium. Fungal infestation most likely
happens when substrates are supplemented with nitrogen-rich nutrients particularly in case the
nutrients are not commercial delayed-release nutrients. Infesting fungi may too be more of an issue
when substrate temperatures rise over 35 C. Higher substrate temperatures may harm mushroom
spawn, diminish mycelial development rates, and take off the substrate vulnerable to competitors
such as Coprinus spp. (ink caps) and Trichoderma spp. (green mold).
Insect infesting mushroom tissues cause the greatest misfortunes for cultivators, especially
during summer months. The foremost critical insect pests associated with oyster mushroom tissue
include Cecidomyiidae (Mycophila speyeri), Scatopsidae, Sciaridae (Lycoriella solani), and
Phoridae (Megaselia halterata, M. nigra). Oyster mushroom primordia are exceptionally delicate
to chemical vapors, so using pesticide to control insect pests is troublesome.
Deformed mushrooms may result from a few causes, numerous of them still obscure. In
any case, most deformed mushrooms may be outline to inadequate ventilation, smoke, chemical
vapors, overheated substrate during spawn run, outmost low fruiting temperature (underneath 10
C), and inadequately light.
Spore generation is also encountered. A single mushroom may create up to 4 million spores
per hour. Worker exposure to airborne spores is a concern on most farms. Inhaled spores can cause
an allergic response in a few workers. In the United States, masks are worn to filter out spores
discharged from the developing mushrooms. Introduction can be minimized by presenting higher
volumes of fresh air 1 to 2 hours before harvesting and by wearing a proper mask. (Royce, 2003)
In the Philippines, specifically in several small villages near the University of the
Philippines are provided a proper funding support to the participants and where a central laboratory
prepared the seeded mushroom bags using sawdust for the fruiting. The support was primarily for
the construction of a small (5 x 5 m) mushroom houses made of nipa and sawali or Styrofoam.
One of the problems experience was the difficulty of providing the proper temperature (lower that
30 degrees C) for mushrooms to fruit abundantly. This is due to inconsistent weather in the country.
However, this was not the problem during the cool season from December to February when
growers would savor plenty harvest. There were also some initial problems encountered of bag of
delivery that made cost and expenses relatively high. The issue within the marketing was not due
to the need of buyers of mushrooms but the lack of production. Supply does not meet the thigh
request from dealers and eateries. (Quimio, 2004).

Related Studies
Oyster mushroom was developed on different substrates, paddy straw, Wheat straw,
vegetable plant residues. Since paddy straw is effectively accessible and cheap, it is broadly
utilized. Paddy straw utilized was fresh and well dried. Wheat and paddy straw were chopped into
3-5 cm pieces and doused in fresh water for 8-16 hours. Abundance water from straw was depleted
off by spreading it on filter paper.
Heat treatment of substrate comes about in minimizing defilement issue and gives higher
and nearly steady yields. It can be done by pasteurization. Water was boiled in a wide mouth holder
such as tub or drum. The damp substrate was filled in gunny bags. The filled bag was plunged in
hot water of 80-85C for around 10-15 minutes. To dodge floating, it was squeezed with some
heavy fabric or with the assistance of a wooden piece.
After pasteurization, overabundance hot water was depleted off from container so that it
can be reused for other sets & hot water temperature was kept up at 80-85C for all sets to achieve
pasteurization. When the pasteurized substrate had cooled down to room temperature, it was
prepared for filling and spawning. At this stage, substrate dampness substance was almost 70%.
Polythene bags (35 x 50 cm, 150 gages) or polypropylene bags (35 x 50 cm, 80 gages) were utilized
for its cultivation. One 500 ml bottle produce (200-250 g) can be utilized for 10-12 kg damp straw
(3 bags). Spawning can be exhausted layer spawning or through spawning.
In case of spawning, substrate was filled in bag, squeezed to a profundity of 8-10 cm and
were closed. After spawning, pasteurized straw was blended with 2% spawn and filled in bags.
After that it was gently pressed, and the bags were fixed for spawn running (development).
Spawned bags were stacked on racks in flawless and clean put, in closed position. Temperature at
25-35 C and humidity at 70-85% was kept up by splashing water twice a day on dividers and floor.
It took 15- 20days when bags were completely secured with white and pink mycelium respectively.
After 20-22 days, when bags were completely impregnated with white mycelium, they
were exchanged into cropping room and the polythene covers were expelled. The open blocks
were kept on bags almost 20 cm separated with hole of 50-60 cm between two racks. Mushrooms
were developed in a temperature extend of 20-33 C. Relative humidity was maintained by
showering water twice a day on the walls and floor of the room. A light splash of water was given
on blocks as before long as the little pin heads showed up. Once pinheads were 2-3 cm huge a
small heavier watering was done on blocks and watering of blocks was ceased to permit them to
develop. Mushrooms were culled some time before they shed spores to preserve quality. After 1st
flush of harvest, 0.5 to 1 cm external layer of the piece was rejected. This helped to start 2nd flush
which showed up after 10 days.
After harvesting they were pressed in punctured (5-6 little holes) polythene bags to keep
them new. It loses freshness after approximately 6 hours, which can be improved by keeping them
in fridge. Oyster mushroom can be shed dried for 2 days and dried item showcased in polythene
bags. Dried mushrooms were doused in water for 10 minutes before utilize.