25-02-2015, 10:57 PM
taxonomy and morphology of pleurotus ostreatus and pleurotus florida
nutritional value of pleurotus ostreatus and pleurotus florida
conditions necessary for growth of pleurotus ostreatus and pleurotus florida
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review of literature of oyster mushroom
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taxonomy and morphology of pleurotus ostreatus and pleurotus florida
nutritional value of pleurotus ostreatus and pleurotus florida
conditions necessary for growth of pleurotus ostreatus and pleurotus florida
31-03-2017, 02:53 PM
Pleurotus fungus is generally referred to as "Oyster Mushroom" or "Dhingri" in India. It is a basidiomycete and belongs to the genus Pleurotus. The fruit bodies of this fungus are distinctly shell, fan or spatula formed with different shades of white, cream, gray, yellow, pink or light brown depending on the species. The oyster mushroom is one of the most suitable fungal organisms to produce protein rich foods of various agrowastes without composting.
The consumption of fungi by man is probably prior to recorded history; However, historical records of the cultivation of several important fungi are well documented and reviewed by Chang and Miles (1987). In nature they can be found growing during rainy seasons in fields, grasslands, logs and other decaying plant remains, including cow manure. Auricularia auricula, according to existing records, is the first fungus cultivated in China around 600 AD, while Flammulina velutipes was reported to be cultivated from 800-900 AD, Lentinula edodes around 1000-1100 AD, Volvariella volvacea around 1700 and Tremella Fusiformis around 1800. Commercially important mushrooms such as Agaricus bisporus (button) were first cultivated in France in the caves during the period 1550-1650 (Atkins, 1981) and Pleurotus ostreatus (oyster) on wooden stumps around Of 1900 (Zadrazil, 1978). The fungus can be defined as a macrofungus with a distinctive fruiting body, which may be epigeous or hypogeous. And, the macrofungi have a fruitful body large enough to be seen with the naked eye (Chang, 1991). Misconceptions about mushrooms are very common and have been regarded as the curiosity of nature. Although fungus cultivation was thought to be very simple until the middle of the 20th century, it has since become a lucrative business involving agro-industrial units controlled by Hi-Tech environment, especially for uninterrupted production throughout the year. Mushrooms, which constituted 34.8% of the world fungus produced in 1997 (Chang, 1999). And in 2002 the total global production of mushrooms was 12.25 million tons (Chang, 2006), where the buttons still holds the dominant position followed by the mushroom of oysters and shiitake; The position of the oyster mushroom was 6th in 1975 (Sharma, 1997). A modern crop involves a number of different aspects including the development of fruiting and mushroom seed culture - spawning, substrate preparation - composting, as well as crop management, harvesting and marketing. However, cultivation of shiitake (L. edodes), straw fungus (V.volvacea) and oyster mushroom (Pleurotus spp) mostly as a cottage industry can be treated as a type of primitive crop in the Southeast Asia (Chang, 1980), which continues to be a rural technology that generates self-employment in the rural sector.
The consumption of fungi by man is probably prior to recorded history; However, historical records of the cultivation of several important fungi are well documented and reviewed by Chang and Miles (1987). In nature they can be found growing during rainy seasons in fields, grasslands, logs and other decaying plant remains, including cow manure. Auricularia auricula, according to existing records, is the first fungus cultivated in China around 600 AD, while Flammulina velutipes was reported to be cultivated from 800-900 AD, Lentinula edodes around 1000-1100 AD, Volvariella volvacea around 1700 and Tremella Fusiformis around 1800. Commercially important mushrooms such as Agaricus bisporus (button) were first cultivated in France in the caves during the period 1550-1650 (Atkins, 1981) and Pleurotus ostreatus (oyster) on wooden stumps around Of 1900 (Zadrazil, 1978). The fungus can be defined as a macrofungus with a distinctive fruiting body, which may be epigeous or hypogeous. And, the macrofungi have a fruitful body large enough to be seen with the naked eye (Chang, 1991). Misconceptions about mushrooms are very common and have been regarded as the curiosity of nature. Although fungus cultivation was thought to be very simple until the middle of the 20th century, it has since become a lucrative business involving agro-industrial units controlled by Hi-Tech environment, especially for uninterrupted production throughout the year. Mushrooms, which constituted 34.8% of the world fungus produced in 1997 (Chang, 1999). And in 2002 the total global production of mushrooms was 12.25 million tons (Chang, 2006), where the buttons still holds the dominant position followed by the mushroom of oysters and shiitake; The position of the oyster mushroom was 6th in 1975 (Sharma, 1997). A modern crop involves a number of different aspects including the development of fruiting and mushroom seed culture - spawning, substrate preparation - composting, as well as crop management, harvesting and marketing. However, cultivation of shiitake (L. edodes), straw fungus (V.volvacea) and oyster mushroom (Pleurotus spp) mostly as a cottage industry can be treated as a type of primitive crop in the Southeast Asia (Chang, 1980), which continues to be a rural technology that generates self-employment in the rural sector.
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