1. Mushroom Production

2. Location of mushrooms and truffles in the classification of fungi.

3. Familia : Terfeziaceae Genus : Terfezia Species : T. boudieri Chatin
TRUFFLE ( USED FOR TUBERS) Kumi Keme, Domalan, Tombalak, Topalak, Geme They live in close association with the roots of specific trees. Their fruiting bodies grow underground
Classis : Ascomycetes
Ordo : Tuberales
Familia : Terfeziaceae
Genus : Terfezia
Species : T. boudieri Chatin
"false truffles," resemle the ones we eat.
more common than the ones that are
collected for food, and some are poisonous.
size of a walnut. The season for most truffles
falls between September and May

4. Mushrooms are known for their
B-complex vitamins (niacin, thiamin, and B12) and folic
low in fat content unsaturated fatty acids, in particular linoleic acid ( 78% of the total fatty acids).
monosodium glutamate is present ( flavor enhancer)

6. By far the most common mushroom: Agaricus bisporus,
White (Agaricus bisporus)
Crimini (Agaricus bisporus)
Portobello (Agaricus bisporus)
Oyster (Pleurotus ostreatus)
Shitake (Lentinus edodes)
Oyster
Portobello ( 4-6 inch crimini)
Crimini
Shitake (medicinal benefits

7. Oyster mushrooms (Pleurotus species )
good choice for beginning mushroom cultivators because they are easier to grow
grow on a wide variety of high-cellulose waste materials
short shelf life ( good for local producers)
Shitake has similar properties too
Flamingo Oyster Mushrooms
Golden Oyster Mushrooms

8. The Mushroom Industry Today
Started at France. Now second largest grower.
Largest grower is USA. (Pennsylvania : 54% of US sales)
In Turkey started after (80 % of growers are small size, < 500m2)
The common white mushroom (Agaricus bisporus) accounts for almost 100% in Turkey,82% in USA)
Consumption Europe 3 kg/year/person
Turkey 0.25 kg/year/person

9. 2002

10. Mushroom Facts
low in carbohydrate and high in protein quality and content.
lack chlorophyll so can’t use sun energy rather obtain energy and nutrient from organic materials.
Growing mushrooms is not very difficult but getting consistently high yield and quality require specialized knowledge.

11. How Mushrooms are Grown (6 steps, ~ 4 months composting to harvest)
Phase I - Initial Breakdown of Organic Materials
Phase II - Pasteurization and Conditioning
3. Spawning - Inoculation
4. Casing - Top-dressing
5. Pinning - Initial Mushrooms
6. Cropping
Compost preparation
Mushroom Growth
Harvest

12. essential for successful mushroom growing
. Compost preparation
making substrate suitable for mushroom growth and unsuitable for contaminating m.o’s
essential for successful mushroom growing
Yield=f( availability of nutrients, presence of toxic substances, competing weeds and disease causing microorganisms).

13. Mushroom compost ingredients
Straw-bedded horse manure
Chicken manure
Corn cabs
Brewer’s grains
Gypsum
Water

15. Phase I Straw-bedded horse manure, chicken manure, brewer’s grains, gypsum, water
(5-7 d, C)

16. Rxns: to form sugars, proteins,
excess N released as free ammonia
optimum moisture content :( % , should be absorbed totally, no free water left ) excess water will replace air to cause anaerobic condition which is not desired,
since reaction exothermic water will evaporates so continuous water addition is necessary

17. Phase II Compost in wooden trays …
live steam injected temp reaches 60C for 2-4 hours
during next 6 days temp drops to 30 C ( thermophilic growth)
Objectives:
-eliminate free ammonia ( which is toxic to mushroom, and produced in phase I ) by either being converted to protein by thermophilic m.o.s or evaporated
pasteurize the compost to eliminate m.o.s, insects and pests

18. Phase II

19. spawning
Mushroom spores placed under the cap of mushroom are propogated first then used as inoculum
1 kg spawn (spores) added to 600 lbs compost ( or sterile millet or rye) and incubated in trays at 17 C air temp and 29 C bed temp.
after several days mycelial growth will be observed and after 18 days it will be ready for casing

20. Spawning

21. Spawn growth

22. Casing( top dressing)
Adding 5 cm ( 30 kg / m2 ) of top dressing( peat, limestone and water; activated carbon may also be added)
spent bed can be used as top dressing after 2 years of outdoor aging
it is moved into production room ( % RH and C )

23. Pinning( initial fruits)

24. Maturation of fruiting bodies

25. Cropping
(in 3 weeks )
By hand kg/h suitable for fresh consumtion
Robots 250 kg /h suitable for processed mushroom production

26. Producing portobello from crimini reduce number, inrease size, yield decreased by 3 times,inreased by price 3 times

27. Packing
Wuest, 1980

28. The finished product
Plastic film wrapped with 3 of 1/8-holes required to maintain adequate O2 levels
Mushrooms with soft spots or bruising should be rejected
Mushrooms should smell fresh and earthy

29. Storing mushrooms Immediately refrigerate in original containers at
Optimum humidity is %
Avoid temperature cycling which causes moisture condensation
Do not stack heavy items on top of mushroom containers

30. It begins to deteriorate through natural processes as soon as it is harvested.
The cap (pileus) expands to expose the gills
(lamellae)
the stem ( stipe ) elongates,
the tissue softens and darkens,
water loss causes shriveling and most of these occur after mushroom reaches peak of respiration.
Brown blotch spoilage and surface softening is due to increase in populations of bacteria and native yeasts exist.

31. Gamma Irradiation at 100 Krads improves shelf-life
Pre-harvest treatments:
addition of CaCl2 (0.3 %) to irrigation water after pinning resulted in better quality fresh mushrooms.
( probably due to increasing cellular integrity ).
( improved yield and color of canned mushrooms due to prevention of mixing of tyrosinase enzyme ( in cytoplasm) with phenolic substrates (in vacuoles) after bruising )….. browning is prevented
Virus infections and some pseudomonas growth are most important problems in mushroom production

32. trimming the stipe of cultivated mushrooms (Agaricus bisporus) from 35mm to 5mm from the cap immediately after harvest resulted in improved shelf life as indicated by reduced browning and slower cap opening
Stipe trimming reduced (yield) 10%;
shelf life improvement offset economic loss .

33. Poisonous Mushrooms
accounts for 70% of natural poisoning and often causes death.
there are only 30–50 poisonous species
no more than 10 are fatally poisonous
Amanita phalloides, is known as the most dangerous and poisonous mushroom.
responsible for 90–95% of fatal mushroom poisonings. in Europe and North America

34. poisoning begin 10–20 h after ingestion;
Amanita phalloides
poisoning begin 10–20 h after ingestion;
severe damage to the liver and kidney
finally leads to death.