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A REVIEW ON STUDY OF GROWTH AND CULTIVATION OF OYSTER MUSHROOM

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Plant Cell Biotechnology and Molecular Biology 22(5&6):55-65; 2021 ISSN: 0972-2025

A REVIEW ON STUDY OF GROWTH AND

CULTIVATION OF OYSTER MUSHROOM
JENITA NONGTHOMBAM, ADESH KUMAR*, LADLI, BGVVSN MANIKANTA,
MALLARAPU MADHUSHEKHAR AND SUMEET PATIDAR
School of Agriculture, Lovely Professional University, Phagwara - 144411, Punjab,
India [JN, AK, Ladli, BM, MM, SP].
[*For Correspondence: E-mail: adesh.19078@lpu.co.in, phytopath06@gmail.com]

Article Information

Editor(s):
(1) Dr. Jehad M. H. Ighbareyeh, Al-Quds Open University, Palestine.
Reviewers:
(1) Sugeng Triyono, University of Lampung, Indonesia.
(2) Claudia Koncsag, University OVIDIUS of Constanta, Romania.

Received: 08 November 2020

Accepted: 13 January 2021
Published: 11 February 2021 Review Article
_______________________________________________________________________________________________

ABSTRACT
Mushrooms are edible fungi which is suitable for wide range of age group. It produces high quantity
of quality food which has high biological value grown on many substrates. Mushroom can supply a
high protein diet and lower calorific value so it is suitable for heart patients as it also contains all
kinds of amino acids needed by human body. And we all know that there are many different species
of mushroom and among those species, oyster mushroom is most commonly cultivated. The steps
involved in cultivating oyster mushroom are substrate preparation, spawning of substrate,
incubation, fruiting and harvesting. Complete process takes 25-30 days to get a good and healthy
yield but due to the lack of knowledge related to causes and outbreak of diseases, oyster mushroom
production has decreased therefore, the main objective behind writing of this review article is to
learn more about the causal agents or factors and to reach out the appropriate control measures for
the diseases of oyster mushroom.

Keywords: Pleurotus ostreatus; cultivation; diseases; insect pests; management.

INTRODUCTION produces enough amount of quality and quantity

food which is of high biological value and
Mushroom is a macro fungus which has suites wide range of groups from child to elder
distinctive fruiting bodies that can either be people.
epigeous or hypogenous [1]. Due to lack of
chlorophyll in mushroom it cannot synthesize Among the different types of mushroom, oyster
its own food so it depends on dead and mushroom is also one of the most cultivated
decay as their saprophytes. And it has species. Oyster mushroom (Pleurotus ostreatus)
the potential to solve many growing global belongs to the family Agaricaceae and class
problems like food demand, unemployment, Basidiomycetes and also commonly known as
environmental pollution etc. Mushroom ‘Dhingri’ in India. Oyster mushroom is

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known for its rich content in vitamin C and And intensive cultivation of mushroom
vitamin B complex and its protein content may also cause dramatic loss of product due to
varies from 1.6 to 2.5 percent along with increased incident of pest and diseases [14].
mineral salt which is essential for human body [2]. So, in order to avoid or reduce the risk
that comes with mushroom cultivation it is
Apart from its nutritional value, it is also very important to understand it first. Only
known for its medicinal value in fighting for when we know thoroughly about the
diabetics and cancer [3]. Due to its high common diseases of mushroom, we can
potassium to sodium ratio it is ideal for control it timely and appropriately. And with
people suffering from heart disease and growing global interest on organic food, we can
hypertension [4]. And it has no cholesterol take proper precaution before cultivating to reduce
content since it is easily digestible [5]. It can or avoid the use of chemical fertilizer and it is
also cure anemia because of the folic acid only possible when we know the causes of
present in oyster mushroom [2]. Mushroom diseases.
species are known to have a wide range of
metabolites such as antitumor, antioxidant, COMMON CULTIVATED MUSHROOMS
antigen toxic, antiplatelet aggregating,
antihyperglycaemic, antimicrobial and antiviral Although there are over 300 genera of
activities [6]. And among the types of mushroom, mushrooms, only few of the species are
oyster mushrooms species namely Pleurotus cultivated commercially. Some of the
ostreatus has antitumor activity [7] while commonly cultivated mushrooms are given below
Pleurotus cystidiosus has strong antioxidant (Table 1)
properties [8].
NUTRITIONAL VALUES OF MUSHROOMS
Therefore, oyster mushroom cultivation has
increased throughout the world because of its Edible mushroom is considered as one of the
medicinal properties and its potential to grow at important food sources. As they are easily
wide range of temperature and different digestible, they provide a simple yet a nourishing
agro based residues. It also has wide meal for proper growth and good health. Based on
adaptability to various agro-climatic fresh weight mushroom may be inferior to dairy
conditions on different agricultural waste [9]. product and meats but they are superior to all
And the substrates where the mushrooms kinds of vegetables and fruits [15]. Based on dry
were grown can also be used as biofertilizer for weight, mushrooms are superior with respect to
enriching the soil fertility, as animal feed dried peas and beans but similar to dried yeast.
and also as a feed for biogas production [10].
As a reason mushroom cultivation is known Mushrooms supply a high protein diet and lower
to be eco-friendly as it brings no effect to calorific value so it is suitable for heart patients as
the environment compared to other crop it also contains all kinds of amino acids needed by
cultivation. human body [16]. Mushroom are known for its
high valuable mineral content such as phosphorus,
Mushroom cultivation depends on many factors potassium, calcium, iron and copper and 56%
such as temperature, humidity and sterility of the carbohydrate, 30% protein, 10% ash, 2% fat based
substrates which act individually or its interaction on dry weight. They also have high vitamin B and
between them [11]. And the infections on vitamin D content.
mushroom are facilitated by the factors under
which they are cultivated and the presence of pest Edible mushrooms also regarded as the meat of
[12]. Bacterial and fungal originated disease as the vegetable world can give a variety of delicious
well as fungal viruses namely mycoviruses are the meals with different dishes and can also use for
most common challenge faced by the mushroom adding flavors [17]. Instead of meat, some people
growers which often cause significant phenotypic tend to use mushrooms as a substitution in making
effect on mushroom [13]. stews.

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Table 1. Different species of cultivated mushrooms

Sl no Common name Scientific name

1 Button mushroom Agaricus bisporus
2 White jelly fungi Tremella fuciformis
3 Oyster mushroom Pleurotus ostreatus
4 Velvet stem mushroom Tuber aestivum
5 Paddy straw mushroom Volvariella volvacea
6 Ear fungus Auricularia auricula
7 Reishi mushroom Ganoderma lucidum
8 Nameko mushroom Pholiota nameko
9 Shiitake mushroom Lentinus edodes
10 Truffle Velvet stem mushroom Flammulina velutipes

Keeping aside the nutritive values of mushrooms, mycelium takes place to produce mushrooms.
it also has medicinal properties especially as Substrates used include sawdust, rice bran, rice
antitumor. Other properties say that mushrooms straw, wheat bran and wheat straw [21]. Substrate
can be used as an ingredient after combined with preparation is known to be the most critical stage
other herbs to cure ailments like headache, chest in the production process to make sure the
pain, stomach pain, cold, smallpox, dropsy and occurrence of diseases is less with better yield
fever [18]. (Jongman et al., 2010). So as to eliminate potential
competitors such as Trichoderma spp. of
PRODUCTION OF OYSTER MUSHROOM Pleurotus spp., substrate like grasses, sugarcane
bagasse is pasteurized beforehand [22].
Mushrooms are grown mostly on waste materials Pasteurization can be done by using steam or by
like sawdust, composting materials, straw and using hot water treatment (±70°C) to the substrate
garbages [19]. It is reported that mushroom for few hours. Soaking the substrates in water
cultivation was first started in France around the treated with benomyl (0.06g/L) tends to suppress
age of 1630, so to monitor different growth the risk of Trichoderma spp. [23]. Including
parameters of mushrooms a series of experiments commercial production and small-scale production
and studies have been conducted since then [20]. of oyster mushroom, treatments mentioned above
can be applied and affordable.
AGRO CLIMATIC REQUIREMENTS
Spawning of Substrate
The most suitable temperature for the growth of
Oyster mushroom ranges from 20° to 30° C and Spawn, which is used as a seed in propagation for
humidity ranges from 55-70% upto the period of mushroom production is defined as a substrate in
6-8 months in a year. The cultivation practices which mycelium is impregnated and developed
during summer months can be done by providing (Woo-Sik Jo et al. 2009). Spawn can be prepared
extra humidity required for its growth and from different carriers of grains such as wheat,
development. sorghum, barley and rice [24]. It is reported that as
compare to grains of wheat and barley, grains of
Mushroom production requires multiple steps and sorghum are better mycelium carrier. The yield
is grown in favorable conditions which are found and biological efficiency can be increased by
in natural caves or in a well-controlled growth adoption of the spawn while the spawn running
chamber (Menaka et al. 2020). time get reduced [21].
Different steps for production of oyster The quality of carrier and moisture (60-70%)
mushrooms are discussed below: greatly affect the quality of spawn as it determines
the growth and colonization of the mycelium on
Substrate Preparation the substrate. The spawned substrate requires a
certain temperature ranging from 25-30°C and a
Mostly used substrates are organic materials like dark room which satisfy the mycelia for proper
lingo-cellulosic farm waste on which growth of growth and colonize the substrate.

57
 Nongthombam et al.

Fig. 1. Sources for substrate

The grain spawn which are freshly prepared i.e., 8-12 hours of sunlight is required at the time of
20-30 days old are best for spawning. The mixing fruiting.
of spawn should be done @ 2/3% of the weight of
the substrate. Harvesting and Yield

Incubation and Fruiting The mushrooms can be harvested by gently

twisting the fruiting body before water spray.
During the incubation period, temperature is After first harvesting the bags are kept in growing
optimized to 20-250C in order to get best results chamber so that other mycelium can grow and
and kept in the incubation room without produce more fruiting bodies which can then be
disturbance for 15-25 days also depends on size again harvested. The harvested mushrooms are
and conditions of the bags (Saurab Dulal, 2019). then packed in perforated polythene bags for
At the time of fruiting, the Relative Humidity marketing. In a period of one and a half months to
should be maintained @70-85% by spraying or two months, from 1 ton of paddy straw around
sprinkling water to the gunny bags or on the sand 500-700 kg of fresh mushroom can be harvested
spread on the floor (Menaka et al., 2020). At least (Menaka et al., 2020).

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 Nongthombam et al.

Fig. 2. Spawn kept in a controlled room

Fig. 3. Mushroom before harvesting

59
 Nongthombam et al.

DISEASES FOUND IN OYSTER with P. ostreatus [30]. Other symptoms include

MUSHROOM formation of brownish colour lesions on the
mushroom caps, stipes discolouration and
Major problems found in cultivation of oyster bacterial growth [28].
mushroom are the outbreak of bacterial as well as
fungal diseases; due to this problem there is high Control: The most important thing for
losses like shortening of shelf life, low control measure is to stop the transfer of
productivity and lower quality (Marcelo et al., pathogen to the pileus form spawned
2017). Some of the most common diseases seen in substrate at the time of fruiting and development
mushroom are as follows: of body [31].

BACTERIAL DISEASES Soft rot

Table 2. Common bacterial diseases of oyster Soft rot, caused by the genus Pantoea spp.
mushroom also associated with plants, maybe as
epiphyte or as well as pathogens [32]. Pantoea
Common name Scientific name spp. is a gram -ve bacterium well known for
Bacterial yellowing Pseudomonas reactans producing symptoms like water-soaked lesions on
P. agarici
Brown blotch Pseudomonas tolaasii pileus and stipes in oyster mushroom [33].
Soft rot Pantoea spp. The general symptoms of this disease can be
Stipe necrosis Ewingella americana seen as a water drop in dark brown color during
early stage, and continue with development in
Bacterial Yellowing large size of water-soaked lesions which leads to
offensive odour when heavily infested during
After several observations it is found that the
growth [34].
bacterial yellowing is the one that can cause the
most severe damage [25]. The infected mushroom
Control: Compounds that contain chlorine are
is often found to be elongated with yellow
mostly used for control of this disease. Spraying
discoloration and the spots on the entire stem
of chlorine water @175ppm is found to be
coalesce [26].
effective for reduction of the disease without
Control: Keeping the relative humidity low, apply affecting the yield of mushroom [35].
chlorine solution with water at low concentration.
Stipe Necrosis
Since the bacteria have the ability to reproduce in
such a way that it neutralizes the oxidizing Stipe necrosis, which is caused by Ewingella
agent, chlorine has lesser effect for the control americana was characterized as an opportunistic
[27]. pathogen [36]. It is reported that E. americana
cause damage on internal parts, found from the
Bacterial Brown Blotch samples collected from farms [37].

Bacterial brown blotch, caused by a bacterium The symptoms can be seen on the central part of
named Pseudomonas tolaasii are mostly found in the body (mushroom) as brown colour [38]. The
button mushroom [28]. It is also regarded as one appearance of the affected mushrooms turn wet at
of the severe bacterial diseases found in oyster the time of harvesting; in severe infestation, the
mushroom. The outbreak of this disease often brown tissue may become dry and collapsed
covers a sum of large area and hard to control leaving the center hollow [39].
[29].
Control: Keep maintaining the bed surface of the
Symptoms of this disease are characterized by mushroom with good evaporation as the disease is
rotting due to a toxic volatile tovsin, toxin, which found to be associated with water-logging
are produced only when there is direct contact conditions.

60
 Nongthombam et al.

FUNGAL DISEASES Control:

Table 3. Fungal diseases of oyster mushroom  Use of calcium hydroxide is suggested on

the affected area [44]. Fungicides such as
Common name Scientific name thiabendazole, prochloraz and benomyl
Dry bubble Lecanicillium fungicola are also found to be effective [45].
Green mould Trichoderma atroviride
T. citrinoviride Cobweb
T. hazianum
T. longibrachiatum
T. pleurotum
Cobweb, caused by the pathogen Cladobotryum
T. pleuroticola mycophilum is found in commercially grown P.
T. virens eryngii [46]. The symptom of this disease can be
Cobweb Cladobotryum mycophilum characterized by relatively large spores and
Brown spot Gliocladium roseum
multicellular, the colony being sporulated by
external disturbances like air circulation, watering
Dry Bubble and harvesting [25]. The mode of transmission for
this disease is reported as air-borne by
Dry bubble caused by Lecanicillium fungicola is a contaminating reusable plastic bottles,
destructive pathogen found in mushroom, which transportation system and substrates which helps
cause major losses in the production of oyster
in spreading rapidly from farm-to-farm [47].
mushroom commercially.
The main symptom is the ‘cobweb-like’ growth on
Symptoms can be seen during the developing the surface of mushroom, and the colonies rapidly
stage of sporophores as a typical dry bubble. At overwhelm on the mushroom surface which leads
maturity stage of the sporophores, there will be to development of several spores within short
curling and cracking of tissues [40]. period of time (2-3 days). The affected surface
become yellow or pale brown which later on leads
Control: Maintain strict hygiene, routine spraying to cracking the surface leaving offensive odour
of fungicide and regulation of environment. [48].

Green Mold Control:

Pathogens causing green mold disease are  For reducing risk, use of carbendazim
Trichoderma spp. (T. atroviride, T. hazianum, T. and benomyl is recommended.
virens, T. asperellum, T. citrinoviride and T.  In order to decrease or reduce the risk,
pleuroticola). combination of active ingredient like
thiophanate-methyl might be helpful
Green mold infection by Trichoderma spp. in [47].
edible basidiomycetes is well known since long
time [41]. The typical symptom of green mold Brown Spot
disease can be seen as ‘green fungal sporulation’ Brown spot caused by Gliocladium roseum, was
and in severe conditions there will be no found to be obtained from affected P. eryngii.
production of mushrooms from the affected Tissue curling, shrinking and cracking of the
substrates [42]. fruiting bodies are the main symptoms of this
disease and it requires temperature around 20-
It is reported that Trichoderma spp. are 32°C for the mycelial growth [49].
found only at the time of substrate preparation
[43], but later on it disappear naturally with Control:
pasteurization. However, it can be found
again at spawn run stage when the temperature  The incidence of brown spot can be
reached upto 30°C, while there will be no growth prevented by using chlorinated water
at 15°C. @5ppm

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