Upload
champak
View
233
Download
0
Embed Size (px)
Citation preview
7/30/2019 Growing Reishi Mushrooms
1/6
Cultivationof
Reishi Mushroom(Gan oder m a l u ci d u m)
National Research Centre for Mushroom
(I n d i a n Cou n ci l of Agr i cu l t u r a l Resea r ch )
Chambaghat, Solan - 173 213 (HP)
7/30/2019 Growing Reishi Mushrooms
2/6
INTRODUCTION
Reish i (Ganoder m a l u ci dum) is
pharmacologically as well as commercially the
most important medicinal mushroom in thew orld w ith current globa l t ra de of about 2 billion
dollers; tra de in India ha s crossed Rs. 100 crores
annually through imports from Malaysia and
China.
Reishi is reported to possess a plethora of very
significant medicinal values- anticancer, anti-
HIV, antiheart attack (cholesterol lowering as
we l l a s an t i - an g io gen ic ) , Hep a to - an dnephrotoprotective, hypoglycemic (a nti-dia betes),
a n t ioxida n t s et c. In C h inese a nd J a pa nese
systems of medicine Reishi is a lmost a pa na cea .
Recently, the National Research Centre for
Mushroom made a breakthrough in developing
the cultivation technology of Reishi, which is
described here. Fa rmers a nd ent repreneurs ca n
take up the production of this mushroom andha rvest rich dividends.
Strains:True-to-the-type genuine DNA-
fingerprinted exot ic cultures a re a va ilable in theNRCMs Mushroom Gene Bank; Korean, Thai
a nd America n cultures a re excellent .
PRODUCTION SYSTEM
Reishi ca n be grown by the fa rmers sea sona lly
in the low cos t g rowing rooms pre ferab ly
polyhouses and also in the environmentally-
controlled cropping rooms by the industrialists.As the mushroom i s in tended to be used
exclusively as medicine, i t has to be grown
organically; seasonal farmers have to put up
polycover on the aside top and sides of the
thatched huts and utmost hygienic conditions
7/30/2019 Growing Reishi Mushrooms
3/6
ha ve to be ma inta ined to prevent disea ses a nd
pests as no toxic chemical is to be used for
controlling the same.
Reishi is grow n on t he sa w dust of t he
broad-leaved trees (mango, poplar, coconut,
sheesham). Sawdust, obtained from the saw
mills, is a mended w it h 20% w hea t bra n a nd is
w et t ed t o a level of 65% moist ur e. Ca lcium
sulpha te (gypsum) and ca lc ium carbona te
(Chalk powder) are added to get a pH of 5.5.
The mixed subst ra t e (700 g dr y w t ; 2.1 kg w et )
Pin heads of Reishi
Cap formation and growth
7/30/2019 Growing Reishi Mushrooms
4/6
is filled in polypropylene bags the mouth of
w hich is then plugged w ith cot ton a fter put t ing
a pla stic ring exa ct ly like w hea t gra in spa w n
pack of mushrooms in polybags.
The bags are then sterilized in autoclave
a t 22 p.s.i. for 2 hrs. After cooling, the subst ra te
i s s p a w n e d w i t h w h e a t g r a i n o r s a w d u s t
spa w n @ 3% on t he dry w eight ba sis, a s it is
compa ra t ively a slow grow ing fungus. S pa w n-
run (incubation) is done at 28-35 C in the
c l o s e d r o o m s ( h i g h c a r b o n d i o x i d e ) a n d
da rkness. After t he complete spa w n run (ba gs
white al l over) , which takes about 25 days,polythene top is cut a t the level of the substra te
t o t a l l y e x p o s i n g t h e t o p s i d e a n d p r o p e r
condit ions for fru it ing or pinning (t emp. 28 C ,
1500 ppm CO2, 800 lux ligh t , 95% RH ) a reprovided.
Once the pins have grown up enough to
f o r m t h e c a p w h i c h i s i n d i c a t e d b y t h e
flattenning of the whitish top of the pinhead,humidity is reduced t o 80% RH a nd m ore fresh
a ir is int roduced (1000 ppm CO2). Once the ca p
is fully form ed, w hich is indica t ed by yellow ing
Mature spore shedding Reishi
7/30/2019 Growing Reishi Mushrooms
5/6
of the ca p ma rgin (w hich is ot herw ise w hit e),
temperature is lowered to 25 C and RH is
fur t her r educed t o 60% for ca p t h ickenin g,
reddening a nd ma tura t ion of the fruitbodies.
Full ma t urity is indica ted, w hen th e ca p is
fully reddish brow n a nd spores a re shed on t he
top of t he ca p (see the photogra ph). H a rvest ing
is done by t he t ight plucking, holding t he root
with one hand and pulling up with another;
scissors and knives can also be used but no
residua l bud is left a fter ha rvest ing. One cycle
o f t h e g r o w i n g t a k e s 1 0 - 1 5 d a y s . A f t e r
h a r v e s t i n g t h e f i r s t f l u s h , c o n d i t i o n s f o rpinning are aga in swi tched on ( i .e . 28 C ,
95%R H , 1500 ppm C O2, 800 lux light) for
s t a r i n g a n d c o m p l e t i n g t h e s e c o n d f l u s h .
Depending upon the conditions, 2-3 flushesa ppea r a nd a t ot a l 25% B .E . ca n be a chieved
(250 g f res h mu s h ro o m f ro m o n e kg d ry
substra t e). One crop ta kes a bout four mont hs.
H a rvested mushrooms, a ft er w a shing w it hwater, are dried at low temperature (
7/30/2019 Growing Reishi Mushrooms
6/6
P i t d t Y t P k h P t Ltd N D lhi
Sawdust +
Wheat bran
Sawdust or
Wheat grain
Substrate
Spawn
Wetting
(65%)
Pasteurization
22 p.s.i for 2hrs
Spawning
@ 3% dry wt. basis
Incubation(28-32C, high CO2, dark)
Pinning(28-32C, RH 95%, 1500ppm CO2, light>800 lux)
Cap formation and growth
(28C, RH 80%, 1000ppm CO2 )
Maturation(25C, RH 60%)
Harvesting
Drying (