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Mushroom Cultivation (SKILL ENHANCEMENT COURSES)
Paper Code:
BOT 601/SBOT 411
Credits:
4
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
1. To explore and identify the morphology, types, cultivation technology and nutrient
value of mushroom.
2. To develop entrepreneurship amongst the youth.
Course Outcomes (COs):
Course Outcomes Learning
and
teaching
strategies
Assessment
Strategies
On completion of this course, the students
will be able to:
CO1: Understand prospects of cultivation of
different types of edible mushroom.
CO2: Identify climatic requirements, composting
requirements and methods of harvesting of
mushroom cultivation.
CO3: Prepare value-added products.
out of mushroom to generate self-employment.
CO4: Demonstrate knowledge about the
significance of morphology, anatomy and
propagation of mushrooms.
12.00
Introduction, Internal Structure of Mushroom, History of Mushroom Cultivation. Types of
Mushroom- edible mushrooms and poisonous mushrooms. Nutritional and medicinal value
of edible mushrooms. Types of edible mushrooms available in India - Volvariella volvacea,
Pleurotus citrinopileatus, Agaricus bisporus.
12.00
Cultivation Technology I: Infrastructure: substrates (locally available) Polythene bag,
vessels, Inoculation hook, inoculation loop, low cost stove, sieves, culture rack,
mushroom unit (Thatched house) water sprayer, tray, small polythene bag. Pure culture:
Medium, sterilization, preparation of spawn, multiplication.
12.00
Cultivation Technology II: Mushroom bed preparation - paddy straw, sugarcane trash,
maize straw, banana leaves. Factors affecting the mushroom bed preparation- Low cost
technology, Composting technology in mushroom production.
12.00
Storage and nutrition: Short-term storage (Refrigeration - upto 24 hours) Long term
Storage (canning, pickels, papads), drying, storage in saltsolutions. Nutrition - Proteins -
amino acids, mineral elements nutrition - Carbohydrates, Crude fibre content - Vitamins.
12.00
Food Preparation: Types of foods prepared from mushroom. Research Centres - National
level and Regional level. Cost benefit ratio - Marketing in India and abroad, Export Value.
Essential Readings:
Marimuthu, T. Krishnamoorthy, A.S. Sivaprakasam, K. and Jayarajan. R (1991) Oyster
Mushrooms, Department of Plant Pathology, Tamil Nadu Agricultural University,
Coimbatore.
Swaminathan, M. (1990) Food and Nutrition. Bappco, The Bangalore Printing and
Publishing Co. Ltd., No. 88, Mysore Road, Bangalore - 560018.
Tewari, Pankaj Kapoor, S.C., (1988). Mushroom cultivation, Mittal Publications, Delhi.
Nita Bahl (1984-1988) Hand book of Mushrooms, II Edition, Vol. I & Vol. II.
Academic Year:
