Ph.D. application date has been extended till 10th May, 2026. More Details Online Programmes Click here Open House -2026 Click here
Ph.D. application date has been extended till 10th May, 2026. More Details Online Programmes Click here Open House -2026 Click here
Scientific Cultivation of Oyster Mushroom (Dhingari)
Organizers |
Faculty of Agriculture, Allied Sciences and Technology |
Participants |
252 |
Contact No. |
|
Start Date |
06/05/2024 10:00 AM |
End Date |
06/05/2024 11:00 AM |
Venue |
Ahmedabad |
Social Media Share |
Description
In India, work on oyster mushroom cultivation was started in the year 1962 by cultivation P. flabellatus on paddy straw P sajor caju was introduced in 1974. Pleurotus (oyster mushroom or dhingari or wood fungus) is ranked as the fourth important mushroom of the word among the five most important cultivation mushrooms with the production of 15000t/annum. The leading countries producing oyster mushroom are Japan, China, Taiwan and Italy. In recent years its cultivation is increasing in France, Thailand, Taiwan, Japan, Philippines, Italy and India. The genus contain 50 species of their Pleurotus ostreatus, P. flabellatus, P. sajor-caju, P.rapidus, Pleurotus eryngii , Pleurotus pulmonarius , Pleurotus citrinipileatus, Pleurotus djamor, and P. florida have been cultivated in india. In Pleurotus the stipe is virtually lacking,hyphae mostly thin walled before maturity. The fruit bodies of this mushroom resemble the shell of sea oyster and hence called oyster mushroom. Oyster mushroom processing can be a boon small scale mushroom growers. Oyster mushroom (Pleurotus sp.) grows a wide range of agricultural wastes in temperature ranging from 15 to 35 °C with 80%. biological efficiency. This mushroom has many advantages-simple cultivation practices, superior nutraceutical properties (57-65% carbohydrates,20-30% proteins and 2-2.7% fat), and comparatively1.5-2 times lesser cost of cultivation than commercially produced button mushroom. It has only marketing problems, owing to its high perishability, shorter shelf-life (1-2 days) and seasonal production that results in glut, and thus distress sale. Various processing techniques have been standardized for fresh and dried oyster-mushrooms to develop value-added products. Crunchy quality oyster-mushroom biscuits, comparable with commercially available biscuits in terms of appearance, flavour and taste, have been prepared. From fresh mushrooms, pickle and mushroom-jam have been prepared. These value-added procuets have been found stable at the seasonal production that results in glut, and thus distress sale. Various processing techniques have been standardized for fresh and dried oyster-mushrooms to develop value-added products. Crunchy quality oyster-mushroom biscuits, comparable with commercially available biscuits in terms of appearance, flavour and taste, have been prepared. From fresh mushrooms, pickle and mushroom-jam have been prepared. These value-added products have been found stable at the ambient temperature up to six-eight months. Oyster-mushroom powder was recommended at 5-10% of the total volume for preparation of biscuits and jam, based on the desired nutritional value, taste and flavour. Oyster-mushroom can also be consumed in fresh form as mushroom curry, mushroom pakoda, mushroom patties and mushroom soup; all are low fat, protein-rich food for consumers. And preparation of these results not only in value-addition, but also extends shelf-life and gives additional returns to mushroom-growers.
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