Edible/Cultivated Mushroom Species | Edibility Of Mushroom Species | Which Mushrooms Are Edible In Nature?
- Edible/Cultivated Mushroom Species Mushroom cultivation as an upcoming agribusiness gaining importance in the rural areas and as subsidiary income source or hobby in the suburban and urban areas.
- There are many species which can be selected for growing in the different climatic conditions prevailing throughout the region according to the climatic requirements and availability of raw materials.
- Oyster mushroom (Pleurotus spp.): The common name of this species is in accordance to the shape of the fruit bodies which resembles the shell of sea oyster and also fan or spatula.
- The fruit bodies bear different shades of white, cream, yellow, pink, grey or light brown depending upon the species. It can be grown in wide range of temperatures and has species suitable for temperate and sub-tropical regions. Some of the advantages of growing this mushroom are grows on wide range of cellulosic agricultural wastes (paddy straw is the best substrate) possesses highest bioconversion ability (more than 60% and sometimes upto 100%) not exigent in its temperature requirement – 20oC to 30oCØ growing season is longer – 8 months in a year.
- cultivation technology is simple and growth rate is faster low cost of production and most efficient use of space post-harvest processing is easy (sun drying) This mushroom is widely cultivated in the North Eastern India, West Bengal, Orissa, Tamil Nadu, Kerala and Andhra Pradesh.
- Some of the common oyster mushroom species are – Pleurotus florida, P. sajor-caju, P. ostreatus, P. citrinopleatus, P. sapidus, P. flabellatus, P. eous, P. eryngii, Hypsizygus ulmaris etc.
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| Edibility Of Mushroom Species |
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