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SYBSc Semester III

BOT-304 | Mushroom Culture Technology (SEC)

S.Y.B.Sc. | Sem III | Botany

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S.Y.B.Sc. | Sem III | BOT-304
Mushroom Culture Technology

It gives us and publisher, a great pleasure and satisfaction to put this book in the hands of S. Y. B. Sc. students & teachers of Kavayitri Bahinabai Chaudhari, North Maharashtra University, Jalgaon.
This text has been written according to the new syllabus of S. Y. B. Sc. of Kavayitri Bahinabai Chaudhari, North Maharashtra University, Jalgaon, which has been implemented from the academic year 2019-20. The book is primarily meant for S. Y. B. Sc. students of Kavayitri Bahinabai Chaudhari North Maharashtra University, Jalgaon. This is skill enhancement course of Mushroom Cultivation Technology. Which is helpful for the students to establish the mushroom unit or serve to mushroom industry. The syllabus is so in detail that each and every aspect from cultivation, to marketing is well covered. In this large number of reference books, research articles and websites were referred while writing this book. It has been written in student friendly manner with efforts on making subject matter up to date and concise. We have tried our level best to bring out the quality text book with up to date information, sticking to syllabus. Each chapter is followed by objective questions, short answer questions and long answer questions. Model question paper is given at the end. We hence, believe that students of
S. Y. B. Sc. will certainly like and appreciate this book. Though extreme care has been taken while writing, editing and proof reading of the book, some mistakes might have crept into the book. The teachers and the taught are requested to point out such mistakes to us. It will be highly appreciated. We will certainly corrected them in next edition.

Unit 1 Introduction
1.1: Scope and importance.
1.2: Nutritional and medicinal value of edible mushrooms.
1.3: Edible and non-edible mushrooms.
1.4: Morphology and distinguishing characteristics of following mushrooms : a. Button (Agaricus bisporus), b. Oyster (Lentinus sajor-caju, Syn. Pleurotus sajor-caju), c. Paddy straw (Volvariella volvacea ).

Unit 2 Cultivation Technology
2.1: Mushroom farm layout and requirements.
2.2: Materials for compost preparation, Different formulations,
Selection of composting materials, Commonly used formulations,
Synthetic compost and its advantages.
2.3: Spore culture and preparation of spawn.
2.4: Casing and its Importance, Quality parameters of casing mixture and commonly used materials for casing.
2.5: Cultivation procedure of: a. Agaricus bisporus, b. Pleurotus sajor-caju.

Unit 3 Storage
3.1: Short-Term Storage (Refrigeration – upto 24 hours)
3.2: Long Term Storage (canning, pickling). Drying, storage in salt solutions.
3.3: Marketing.

Unit 4 Food Preparation
4.1: Types of foods prepared from mushroom: Soup, Cutlet, Omlette, Samosa, Pickles, Curry.
4.2: Training Centres: National and Regional level.


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