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MUSHROOM GROWING
BY
TEDDY C. LAURIE

R.E.J.L. Mushroomcare MUSHROOM SPAWN PRODUCTION

Purok 6 Poblacion Uno Basud, Camarines Norte
MUSHROOM CULTURE AND SPAWN PRODUCTION
TECHNOLOGY

Introduction to Mushroom
Why Grow Mushrooms
Mushrooms have been part of our human diet since time immemorial. They
were used as food even before man understood the use of other organisms.
Undoubtedly, mushrooms were one of man‟s earliest foods, and they were often
considered and exotic and luxurious food reserved for the rich. Today mushroom are
food both for the rich and the poor. They can be grown anywhere as long as the
conditions for their growth and cultivation are provided. Available mushroom
technologies range in complexity from the very high to amazing low.
Mushrooms have been variously considered as a hedge against famine or a
possible cancer cure. They do certainly have enormous potential for feeding third world
people. In the west, mushrooms are regarded as a luxury food. But in many developing
countries of the world, mushroom can mean cash for the poor and a new source of
nutrition. Even landless peasant can grow mushrooms as valuable crops as long as
they have the proper technology, the proper substrates and planting materials called
spawns. Mushroom have valued trough out the world both food and medicine for
thousands of years. They are rich source of nutrition and form a major chunk of health
foods. Fats occur in the mushrooms in minor amounts, especially compared with protein
and carbohydrates, and fatty fraction consists predominantly of unsaturated fatty acids
such as linoleic acid, they may be perfect food for maintaining a healthy heart and
cardiovascular system. Earlier mushroom eating was restricted to specific regions and
areas of the world but due to globalization, interaction between different cultures,
growing consumerism has ensured the accessibility of Mushrooms in all areas.
Mushroom are increasingly gaining acceptance in different Cuisines and everyday
consumption.

Oyster Mushroom Florida Oyster M. sajor-caju Straw Mushroom Buttons Straw M.

Umbrella stage

Mushroom and their needs

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A Mushroom is defined as “macro fungus” with a distinctive fruiting body

which can be either epigeous or hypogenous. The micro fungi have fruiting bodies large
enough to be seen with the naked eye and to be picked up by hand. In a narrow sense,
the word Mushroom also refers to the fruiting body. Mushroom use d to be classified
into the kingdom Plantae but now they belong to the Kingdom of Fungi due to the
unique fungal characteristics which draw a clear line from animals or plants. Unlike
green plants, mushrooms are heterotrophs (not having chlorophyll); they cannot
generate nutrients from outer sources. They need to feed a food like cellulose and water
before it grows.
The life cycle of mushrooms: If a section of gills is cut and examined under the
microscope, spores will be observed on their surface. The spores will start to fall as the
cap fully expands, indicating maturity of the mushrooms. The spores are so minute that
they float on the air and are carried by the wind. Eventually, they fall to the ground,
usually with rain. If the conditions are favorable (optimum temp. and moisture), the
spores will germinate to form a mass of mycelium. This is the start of the vegetative
phase of the mushrooms. Given an
unrestricted amount of nutrients and
favorable growing conditions, it is
capable of unlimited growth. The
mycelium developing from the
germinating spores is the so-called
primary mycelium and is usually
uninoculate and haploid. This stage is
short-lived because mycelia from
different spores tend to ramify and fuse
to form the secondary mycelium with
two compatible nuclei, which continues
to grow vegetative and is able to form
fruiting bodies. Here are some
examples of straw mushroom
(volvariella volvacea) LIFE CYCLE.

Nutrition of the Mushrooms

The popularity of mushrooms is still based not on the nutrients that they
contain but mostly on their exotic taste and their culinary properties, and can therefore
make a very important contribution to human nutrition.

Food Value of the different cultivated mushrooms (% fresh weight)

Mushrooms/ CHO Fat Calcium Thiamine Riboflavin Iron Niacin
Food items Protein (Ca) (Vit. B1) (Vit. B2) (Fe) (Vit. B3)
Oyster M. 2.9 5.66 1.79 3.14 0.20 0.22 3.40 7.72
Straw M. 3.8 6.00 0.60 3.00 0.10 0.17 1.7 8.30
Wood ear 4.8 7.16 0.50 3.15 0.08 0.19 3.60 4.00
Potato 2.0 9.10 0 11 0.10 0.04 0.70 0.04
Milk 3.5 4.90 3.9 118 0.04 0.17 0.10 0.17
Fish 14-20 2-3 1-2 15 60 1.20 1.50 1.20
Egg 13 2.0 13.3 68 18 0.27 1-15 0.27
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Meat 21 - 3.6 8.3 0.10 0.29 2.52 29.00

Carrot 1.2 9.3 0.3 39 0.06 0.06 0.8 0.06

Composition of Tropical Mushrooms

Nutrients per 100 grams Fresh Dried

Edible Portion
Moisture (%) 87.7 14,9
Food Energy (calories) 39.0 274.0
Protein (g) 3.8 16.0
Fat (g) 0.6 0.9
Total Carbohydrate (g) 6.9 64.6
Fiber (g) 1.2 4.0
Ash (g) 1.0 3.6
Calcium (mg) 3.0 51.0
Phosphorus (mg) 94.0 223.0
Iron (mg) 1.7 6.7
Thiamine (mg) 0.11 0.09
Riboflavin (mg) 0.17 1.06
Niacin (mg) 8.3 19.7
Ascorbic acid (mg) 5.0 --

Protein is one of the most important nutrients in food, being particularly

important for building body tissues. Mushroom with protein content ranging from 3-7%
when fresh to 25-40% when dry can play an important role in enriching diets when meat
source are limited. The protein content is almost equal to that of corn, milk, and
legumes, although still lower than meat, fish and eggs. As a dietary source of protein,
are superior to most fruits and vegetables with the exception of beans and peas.
Mushroom can be eaten fresh or cooked, unlike other protein source such as soya and
yeast that have to be processed or disguised in some manner before they are
acceptable on the table.
Mushrooms also contain all the essentials amino acids as well as commonly
occurring non-essential amino acids and amides. Lysine, which is low in most important
amino acids in mushrooms.
Mushrooms also rank quite high in their vitamin content, which include significant
amounts of vitamin C. Although Vitamin A, mushroom make up for that with their high
riboflavin, thiamin, and cyanocobalamin (Vit. B12) content, the latter being usually being
found only in animal products. Their content of the anti-pellagra vitamin-niacin-is nearly
equivalent to the levels found in pork or beef, which are to be considered to be the
richest source of this vitamin. Mushroom are also good sources of minerals such as
calcium, potassium, sodium and phosphorous in addition to folic acid, an ingredients
known for enriching the bloodstream and preventing deficiencies. Iron is also present in
an appreciable amount in mushrooms and together with phosphorous, can provide a
good proportion of the recommended daily dietary needs. Mushrooms are low in
sodium, making them ideal for persons with certain types of heart and kidney ailments.

As health food and medicinal

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For the past 20 years, interest in the medicinal aspects of mushrooms has greatly been
stimulated by the large number of scientific studies conducted on mushrooms. Folklores
have provided clues for potential sources of medicine from mushrooms as well as from
herbal plants. Using modern approaches, scientists have isolated and identified specific
components that can either destroy or at least debilitate three of mankind‟s killer
disease: cancer, heart disease and AIDS. As a result, a vast body of scientific literature
concerning mushrooms has been published since the 1970‟s mostly in hospitals and
research institutions in Europe, Japan, China and the United States. The most recent
introduction of a medicinal mushroom is Ganoderma. The fruiting bodies have
traditionally been used for medicinal purposes and for thousands of years have been
regarded by the Chinese to be a high quality herbal medicine. It has been used clinically
since ancient time in China for treatment of fatigue, coughing, asthma, indigestion,
neurosis and a variety of diseases. Early reports indicated of the ability of Ganoderma
to improve body functions, increasing its healing ability while maintaining a healthy and
long life. It is now well establish from in vitro and in vivo studies that Ganoderma can
help fight viral diseases, and modern research has proven its anti-tumor and interferon-
inducting actions. Considerable data now indicates that Ganoderma basidiocarps have
several components responsible for the inhibition of HIV multiplication. Today,
Ganoderma is available in many countries in the form of fruiting bodies, capsules, tonic
and instant teas and is grown in culture all over Asia. In California, Ganoderma is sold in
Chinese stores in dry forms, without the need for pre- processing into teas.

Ganoderma Lucidum (Mature) Ganoderma fruiting bodies Ganoderma Lucidum

(tea)

MUSHROOM MARKETS
Marketing is the most important consideration of all. If you can‟t sell your
mushrooms at a price that ensures a reasonable profit margin, you don‟t want to invest
in this enterprise. Spend some time and even some money educating yourself about
marketing your potential product.
This section provides a broad overview of market trends, some ideas about how to
research potential markets, references to useful resources, suggestion about your
marketing channels. Market research and evaluation is perhaps the most challenging a
new enterprise. There are many helpful resources like DTI (Department of Trade and
Industry). A good start is DTI Marketing and Business series, particularly Direct
Marketing like Trade Fair‟s and Week End Markets.
The key to the mushroom business is to have established and be capable of consistent
production. New growers might encounter an uphill educational experience for two or
three years. Launching a commercial mushroom operation can cost between P350, 000
and P550, 000 whole years round productions.
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There are potential mushroom markets and buyers here in the Philippines like:
supermarkets and wet markets, hotels, restaurants, pizza producers, soup producer,
spaghetti producers fresh mushroom can processing. There are big exports markets
like: United States, West Germany, United Kingdom, France, United Kingdom, Italy,
Canada and Belgium
There are two most commonly grown species mushrooms in the Philippines
are Straw Buttons Mushroom (volvariella volvacea) and Oyster Mushrooms white and
grey. Most of the production of the straw buttons and oyster mushroom is whole year
round. The cultivation is done using conventional methods. Usually, unpasteurized is
used, hence yield are very low. However, in recent years, yield of mushrooms has
increased as a result of introduction of improved agronomic practices. Cultivation of
common Straw buttons Mushrooms requires technical skill. Apart from other factors, the
system requires 85% humidity and 35°C temperature.

Pleurotus is the scientific name of Oyster Mushroom. In many part of the

Philippines, it is known as “Uhong”. This mushroom includes many species e.g.
Pleurotus Florida, P. sajor-caju, P. djamor and many other edible species. Mushroom
growing is an occupation requiring perseverance, patience, intelligent observation and a
skill that can be developed only trough intelligent experience. Pleurotus mushroom
requires a temperature of 20°C to 30°C both for each vegetative growth (spawn run)
and reproductive phase, i.e. for formation of fruit bodies.

Preparation of Selective Substrates / Compost

Mushroom substrates may be simply defined as a kind of lignocellulosic materials which
supports the growth, development, and fruiting of mushroom mycelium. The process of
preparation of substrate is broadly termed “composting”. The final product of
composting is called the compost or prepared substrates. The process for preparation
of substrates has been the subject of much scientific and practical interest over the past
decades. It should be noted that different types of mushrooms require different
substrates / compost. Straw mushroom grown on almost raw or less composted plant
residues, such as rice straw and cotton waste materials. The cellulose plant materials
contain different amount of nitrogen rice straw 0.5% cotton waste 0.65% to 1% and
banana leaves 1.7%. It should be understood that straw mushroom (Volvariella
Volvacea) is capable of growing on plant materials with low nitrogen content. The
optimum C: N ratio is about 75 to 80:1 but C: N ratios from 32 to 150:1 are almost as
effective. Lentinula edodes and pleurotus are fungi that can grow on wood or sawdust‟s.
In addition to being distinguished by its high lignin content, wood can also distinguished
from other plant materials by its very low nitrogen content. Woody tissues contain 0.03
to 1.0% nitrogen as compared to 0.85 to 1.71% in herbaceous residues. The C: N ratio
is most in woody tissues are in the order of 350 to 500:1. Wood inhabiting mushrooms
and unique and that they can grow in such substrates. These suggest that these
mushrooms can metabolize large amount of nitrogen.

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Materials Required for Mushroom Growing

1. Rice Straw – Fresh newly harvested free from moulds properly stored in a dry
place and not exposed to rain.
2. Sawdust – good lumber or properly dried and stored in a dry place.
3. Rice bran – (D1) pure rice bran used for sawdust substrates
4. Lime – from sea shells called “APOG” Calcium Carbonate for sawdust
substrates
5. Brown sugar – for fermenting the sawdust substrates
6. PP Plastics – 6” x 12” x .003 plastic bags for substrates
7. PVC – ¾” diameter x ¼” length pvc pipe
8. Steel Drum – minimum of (two) for substrates steaming 55 gallons
9. Plastic Drum – minimum of (two) for substrates soaking 55 gallons
10. Mushroom Spawn – which can be obtained from independent mushroom
producer (Rejel Mushroomcare: Purok 6 Poblacion Uno, Basud, Camarines
Norte)
12. One Sprayer
13. Straw Storage Shed – 10 meters x 12 meters
14. Plastic Sheets – polyethylene plastic gauge 6 1 m x 4 m for straw mushroom
beds
15. Banana leaves – dried banana leaves still hanging in banana trunks
16. Incubation Room – 4 meters x 5 meters room for inoculated fruiting bags for
incubation
17. Growing Room – 5 meters x 5 meters for growing house using bamboo and
nipa Materials for walling and roofing (light materials).

Process:

Compost Preparation
Agricultural by products like cereal straw (wheat, barley, paddy, oat and rice), maize
stalks, hay, sugarcane bagasse, sawdust and other cellulose wastes can be used for
compost preparation. Rice straw should be freshly harvested should not have been
exposed to rains. The straw should be in about 5-8 cm long pieces, otherwise heap
prepared by long straw would be less compact which may lead to improper
fermentation. Conversely; too short straw makes heap to compact to allow enough
oxygen to enter the centre of hemicelluloses and lignin, which are utilized by the
mushroom mycelium as the carbon source. These materials also provide physical
structure to the substrates needed to ensure proper aeration during composting for the
buildup of microflora, which is essential for fermentation. Rice and barley straw are very
soft, degrade very quickly during composting and also absorb more water as compared
to wheat straw. While using this substrates, care should, therefore be taken on the
quantity of water to be used, schedule of turnings and adjustment to the rate and type of
supplements. Since the byproducts used in composting do not have adequate nitrogen
and other components required for the fermentation process, compounding mixture is
supplemented with the nitrogen and carbohydrates, to start this process.

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Sawdust composting for Oyster mushroom and Ganoderma Lucidum

Materials used:
 78 kg – hardwood sawdust properly dry
 20 kg – fine rice bran (D1)
 1 kg – lime stone from sea shell
 1 kg – brown sugar
 100 to 120 liters of water or 65% moisture content

The substrates may be composted for 5 to 10 days. Composted substrates is prepared

by mixing and watering ingredients by 78% sawdust, 20% rice bran, 1% lime CaCO3
and 1% sucrose or brown sugar, after the addition of sugar, water will then be added to
the mixture up to 65% moisture content. A simple way to determine the water content of
the mixture, get a handful from mixed substrates and squeeze. One drop of water
indicates that the amount of water added is enough. Too much water drops indicate too
much water added. After mixing all ingredients pile the mixture in a large pyramiding
pile. The pile is covered with plastic and turned (remixed) twice at two days intervals.
After the substrates is will composted transfer the substrates into the 6” x 12” x .02 (pp)
Polypropylene bags. Fill the PP bags up to 9 inches of substrates; the rest part of the
bag is fitted with PVC ¾” diameter x ¼ “height by inserting the end of the plastic bag at
the hole of the PVC neck which will serve as the opening of the bags. Plug the hole with
cotton and place and wrapped with plastic on top of the cotton to prevent the entry of
insects.

Bag fill w/substrates 3/4 “x4” center hole PVC neck w/cotton plug

Sterilized the bags at 15 psi for 1 and ½ hour in the pressure cooker or autoclave, if
autoclave is not available, steamed with a 55 gallons steel drum at 90°C for 5 hours.
After sterilization or steaming, pre-cool the bags and inoculate with mother spawn.

Rice Straw Composting for Pleurotus Oyster Mushroom

7 days incubation 21 days incubation

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Materials used;
 3 big sacks chopped rice straw
 55 gallons plastic drum (1)
 ½ kilo lime stone
 20 ml Clorox (zonrox)
 70 pcs 6” x 12” x .02 pp plastic bag

Rice straw is selected from the field by choosing fresh and not exposed from rain.
These straws are manually into small pieces 3 inches long using the locally hand-made
chopper. Chopped soaked in water with lime and Clorox for 2-4 hours, in a plastic drum
or small ditch specially made.
The soaked straw cleansed in water and rinse twice in a plastic bucket or some other
container. Drain off the excess water from the straws by using sieve or screen. More
farmers slowly drain off the water from straw by putting the straws on sloped place for 4
hours.
Fill the pp bags with the cleansed straw and pressed the straw at 9 inches in height and
fitted with PVC and plug cotton and wrapped with plastic on top of the cotton plug.
Steam the straw @ 90°C temp. For 1 hour. Pre-cooled the sterilized bag overnight and
inoculate with mother spawn.

41 qtz. Pressure cooker steamer using 55 gallons steel drum

Spawning
Inoculate the bags with prepared planting spawn, using transfer needle, alcohol lamp
with denatured alcohol, 70% rubbing alcohol to transfer the spawn seeds about 20
grams in the hole of the fruiting bag and spread out the remaining seeds at the surface
of the fruiting bag. Then sealed the bags with PVC neck, plug cotton and wrapped with
paper and tied with rubber band.
Care of Mycelial (Spawn) Running
After inoculation, incubate the inoculated bags or stored the bags in the stock room with
indirect sunlight or dark room with the temperature of 28°C to 30°C, mycelia growth is
observed after 3 days, then the bags are completely colonized after 30 days. Primordial
appearance will be at 40 to 45 days.

Spawning sawdust (15 days) straw (7 days) full colonized after 40 days

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Mushroom house / rooms

An ideal mushroom house should have cemented floor or small rocks well ventilated
and dry. However, an indigenous low cost house has been recommended using locally
available materials like bamboo mating for walling and nipa for roofing. A mushroom
room of 6 m x 12 m will accommodate about 4,000 fruiting bags.

Straw Mushroom growing (volvariella volvacea)

ggg

Straw Mushroom Bed Straw Mushroom Matured Straw Mushroom Buttons

Gather long, clean and will dried banana leaves, preferably those that are still standing
in the field. Bundle the bedding materials 6” in diameter.

Dry Banana Leaves Bundled banana leaves (6”D x 1ft.)

 Cut the bundle materials 1Foot long

 Soak the bundled materials in water for at least 3 hours but not more than 10
hours until enough moisture is absorbed by materials.

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 Make a Foundation as support for the bed.

 Set the soaked-bundled materials, closely knit together evenly and compactly.
 Water the bed will with the urea at rate of 2 tablespoon per gallon of water. Add
sugar at the rate of 33 grams per gallon of water to improve the yield of
mushrooms
 Press the layer to level of the surface. Stop watering when the water starts to
drip off the bed.

 Insert thumb-size spawns around the bed 4 inches along the side and four
inches apart each other. Never plant spawn at the middle of the bed.
 Set the second layer of straw on the top of the first layer. Put the butt ends
together in two opposite direction. Water and press down. Follow the same
procedure until a six layer bed is attained.

 Cover the entire bed with plastic sheet gauge no. 6 or cement bag or sacks for
seven days after which it is removed.

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Care and management

High yielding mushroom beds depend on three interrelated factors: good quality spawns
preparation of beds, care and management. More tips follow:
1. Keep the surrounding clean.
2. Keep the bed moist if necessary. Do this by spraying with clean water making
sure that it does not exert pressure to avoid breaking the thread-like structures
spreading on the substrates.
3. Do not water the beds when pinheads appear. This will give way to early
decomposition of fruits.
4. Picking up mushroom would be realized on the 14th and 21st day depending on
the prevailing environmental conditions. When picking/harvesting, do not use
any sharp tools to remove the fruit from the substrates. Hold the base of the
mushroom with bare hands and apply a simple twisting motion.

5. In case the beds is infected with other kinds of molds or infested with insects,
take the harvestable mushroom before applying the prescribed
fungicide/insecticide and do this by spot spraying.
6. Maintain the temperature of the bed at 32°C to 35°C during the fruiting. No
mushroom will fruit if temperature drops to 20°C. Mushroom grown at higher
temperature will be smaller and lighter in weight.
7. After a lapse of one month, discard the used substrates (spent beds).

6. Management of fruiting / Mushroom Development

Under suitable environmental conditions, which may differ from those adopted for
spawn running, primordial formation occurs and then followed by the production of
fruiting bodies. The appearance of mushrooms normally occurs in rhythmic cycles
called “flushes”.

7. Harvesting Mushroom Carefully

Harvesting is carried out different maturation stages depending upon the species and
upon consumer preferences and market value.

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Preservation
Mushroom can be consumed fresh or may be dried. Since they are highly perishable in
nature, it is necessary to preserve the product for further use or for distant marketing.
The oldest and cheapest method of preserving oyster mushroom is by sun drying. Hot
air drying is effectively used, whereby mushrooms are dried in the equipment called
“Dehydrator” (locally designed equipment). Mushrooms are placed in wire netted racks
fitted in a closed chamber and hot air (50°C to 55°C) is passing through the rack for
about 7 to 8 hrs. After drying the mushroom, it can be stored in air-tight containers or
sealed in poly bags for 6 to 8 months. After complete drying, the mushroom are reduce
1/13th of their fresh weight which may vary depending upon the variety. The dried
mushroom can be easily rehydrated when soaked in warm water.

Pests and Diseases

A number of diseases and pests may attack the mushroom if left un-cared

Disease
1. Green moulds (Trichoderma viridea) – It is the most common disease in oyster
mushroom where green colored patches are observed on fruiting bags.
Control: Dip a cotton swab in 4% Clorox solution and scrapped off the infected
area. If the fungus more than half of the fruiting bag, then the entire fruiting bag
will be discarded or burnt or buried far from the place of mushroom house.

Insects
2. Flies: Scarid flies, Phorid flies, and Cecid flies are found and attacked to
mushroom and odor of spawn. They lay eggs on the straw or mushrooms, and
the larva emerging from them to damage the crop. Larva feed on the mycelium,
mushroom and penetrate inside the fruiting bodies making it unfit for
consumption.
Control: To check entry of adult flies during the cropping period, screen the
doors, windows or ventilators, in any 30 mesh nylon or wire net. Use fly trap or
repellent in mushroom house.
3. Mites: These are very thin, small crawling insects that appear on mushroom
fruiting body. They are not damaging, but annoyed the grower when present in a
large numbers.
Control: Maintain hygienic condition of the house as well as its surroundings.

4. Slugs, Snails: These pests chew up portion of the mushroom which may later
get infected with bacteria and affect the quality of the crop.
Control: Remove the pests from the fruiting bags or beds and kill them. Maintain
hygienic conditions.

Other pests
5. Rodents: Found mostly in low-cost mushroom house. They eat the grain spawn
and make holes inside the fruiting bags.
Control: Use rat poison bait in the mushroom house or rat trap. Burrow of rats
should be closed down with glass pieces and plaster.

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6. Ink caps Coprinus spp): It is weed of mushrooms that develop on the fruit bags
or in straw mushroom beds before cropping begins. They subsequently
disintegrate into black sliming mass at maturity.
Control: Physical removal of Coprinus from the fruiting bags or beds is the only
control measure recommended.

Precautions
“Prevention is better than cure” is the fundamental motto of mushroom growing since it
is very delicate crop and curative measures are often difficult. The mushroom itself
being a fungus, when fungal diseases appear, it is often very difficult to control as the
chemical used against the disease may affect the mushroom itself. Thus infinite care
has to exercise from the very start to discourage the entry of any foreign “germs” or
contamination. The following precautions should not be over-looked:

The very first requirement in mushroom growing is sanitation and hygienic

conditions. Most of the problems in mushroom growing arise due the improper
hygiene:
1) The room where mushrooms are to be grown should be thoroughly washed and
then whitewashed with lime. The floor should be also being limed.
2) The surrounding of the house should be devoid of stagnant drains, shrubs and
other weeds as these harbor harmful diseases and insect pests.
3) At the entry of every room, there should be a trough with 2% Clorox solutions,
where in the shoes or feet must be dipped before entering the room.
4) The worker should be clean preferably ware clean overalls.
5) No trash or surplus etc. should be left around the house.
6) In case of contamination, the contaminated fruiting bags should be remove to a
spot well away from the house and buried in a pit or burnt.
7) At the end of every cropping process, the room should be washed again and
white-washed and fumigated with Clorox.
8) Any fallen bits of straw or mushroom should not be left on the floor of the room.
Cleaning and cutting off of the base of the mushroom should be done outside the
growing room and properly disposed off.
9) Clean straw is important for mushroom growing. While preparing the bags, care
should take that it is properly compressed. The more the compression, the better
the spawn running.
10) There should be gentle air exchange of air in the room with fresh air. Wind
current cause drying and formation of malformed mushroom.

Post-Harvest Handling
Like all fruits and vegetables, mushrooms are perishable, and after the harvest they
often change in ways that makes them unacceptable for human consumption. The
readily observable of these changes include wilting, ripening, browning, and
liquefaction, lose of moisture and lose of texture, aroma and flavor. To insure those
mushrooms are acceptable and nutritious to the consumer at the time of purchase, it is
necessary to delay or prevent senescence. Expansion of the pileus by growth of gills
and elongation of the stipe post harvest is supported y increased cell wall chitin and
protein. Chitin synthase can be activated by proteinases. It has shown that during aging,

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there is major redistribution of dry weight between tissues with gill dry weight increasing
during storage while that of the pileus and stipe diminishing. The rate of cap opening
depends on the stipe length (no longer the stipe, the greater the expansion), indicating
that the stipe is acting as a major nutrient source for expanding gill tissue.
The biochemistry and genetic regulation in mushrooms post harvest has been studied
by identifying genes with higher transcript levels after harvest. Technologies such as
cooling and modified atmosphere packaging can be use to delay the rate senescence.
Depending on the species, the shelf life of mushrooms may vary from one day to two
weeks, Fresh mushroom are best stored unwashed in brown paper bags in the
refrigerator, preferably on the lowest shelf. Bag should be available from your
mushroom retailers; otherwise, a paper lunch bag is fine. Generally, it is important that
fresh mushrooms are packaged in materials that allow them to breath cheesecloth is
also advisable, so they do not „sweat‟ and become slimy. At the same time, the material
should ensure mushrooms do not dry out too much, while preservative technologies
such as canning, drying and pickling.

For more information you may visit or contact:

 BIKOL
REJEL MUSHROOMCARE Cynthia M. Laurie Purok 6 Poblacion Uno, Basud
Camarines Norte Mobile: 0907-2359942

 Mushroom Farm
REJEL MUSHROOMCARE
Teddy C. Laurie Casa Filipina Resort Purok 3, Baragay Tabataba, Camarines Norte
Mobile: (0950) 7526406 / (0926) 0391303
Email: teddylaurie@ymail.com
Web: www.facebook.com/teddy.laurie / http://gmane.ws/12fKQG1
www.rejelmushrooms.blogspot.com

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