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Pleurotus shentelii, a new edible mushroom is described based on collections from the cold arid Trans-Himalayan region of Drass (Kargil) of Ladakh, India. It is characterized by white to whitish basidiomata turning brownish with age, elongated to cylindrical basidiospores, fusoid cheilocystidia with acuminate tip, and occurrence on roots and lower stem residues of members of Apiaceae (Prongos pabularia and Ferula jaeschkeana). The species is described, compared and discussed based on morphology and nrITS-based phylogeny. [ABSTRACT FROM AUTHOR]

Pleurotus florida(Oyster mushroom) and Calocybe indica(Milky Mushroom) are edible mushrooms commercially cultivated in India next to button mushroom has significant nutritional values and functional protein concentrates (PCs)and this can be obtained from nutrient dense powdered mushroom. Proximate composition and functional properties of flours and PCs derived from P.florida and C.indica were evaluated in this study. Fruiting bodies of mushroom were dried at 60-65°C in a cabinet drier and ground to produce flour.PCs were recovered from mushroom flours through isoelectric precipitation. Oyster mushroom (OM) and Milky Mushroom (MM) flour had protein content as 27.81% and 22.2% respectively. The protein content in the mushrooms increased to two-fold in PCs ie.from 27.81 to 50.47% in OM and 22.2 to 48.23% in MM.Flours were brighter contributing higher L* value than their corresponding concentrates, mainly due to pale yellow colour of mushroom flours and brownish colour of PCs.PCs presented significantly (p<0.05) higher Water Absorption Capacity, foaming capacity and emulsion capacity with lower bulk density and oil absorption capacity than their corresponding flours. Flours and protein concentrate had minimum gelation concentration of 6 and 8% for OM and MM respectively. The above results indicate that the flour and protein concentrates from P.florida and C.indica have remarkable functional properties, valuable in food industry with improved textural properties. [ABSTRACT FROM AUTHOR]

Field experiments were conducted for two years to evaluate the ameliorating effect of locally available diverse organic materials on saline sodic soil. The treatments comprised no-amendment (control), 100% GR (16.2 t ha−1), vermicompost, spent mushroom compost of Pleurotus ostreatus, farm yard manure, sheep dung and green manure (Prosopis julifera) each applied @ 10 t ha−1. Compared to 100% GR, the pooled EC reduced for two treatments spent mushroom compost and sheep dung (by 45 and 19%, respectively) while it was comparable (slight increased by 1.5%) for vermicompost. In 2019, soil pH for vermicompost and sheep dung was significantly on par with 100% GR, although this trend was insignificant in 2020. It can be concluded that vermicompost and sheep dung can be used in amelioration of sodic and saline sodic soil, respectively, and mushroom compost followed by natural leaching can be used in amelioration of saline soils. [ABSTRACT FROM AUTHOR]

Pleurotus florida(Oyster mushroom) and Calocybe indica(Milky Mushroom) are edible mushrooms commercially cultivated in India next to button mushroom has significant nutritional values and functional protein concentrates (PCs)and this can be obtained from nutrient dense powdered mushroom. Proximate composition and functional properties of flours and PCs derived from P.florida and C.indica were evaluated in this study. Fruiting bodies of mushroom were dried at 60-65°C in a cabinet drier and ground to produce flour.PCs were recovered from mushroom flours through isoelectric precipitation. Oyster mushroom (OM) and Milky Mushroom (MM) flour had protein content as 27.81% and 22.2% respectively. The protein content in the mushrooms increased to two-fold in PCs ie.from 27.81 to 50.47% in OM and 22.2 to 48.23% in MM.Flours were brighter contributing higher L* value than their corresponding concentrates, mainly due to pale yellow colour of mushroom flours and brownish colour of PCs.PCs presented significantly (p<0.05) higher Water Absorption Capacity, foaming capacity and emulsion capacity with lower bulk density and oil absorption capacity than their corresponding flours. Flours and protein concentrate had minimum gelation concentration of 6 and 8% for OM and MM respectively. The above results indicate that the flour and protein concentrates from P.florida and C.indica have remarkable functional properties, valuable in food industry with improved textural properties. [ABSTRACT FROM AUTHOR]

The present study was conducted during October, 2020-March, 2021 at Mushroom Technology Laboratory, Department of Plant Pathology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India to find out the effects of solar heat and hot-water on pasteurization of substrates. A significant maximum temperature of 59.9°C was recorded in wheat substrate of 2.0' heap height covered with black polythene sheet for 6 h. A maximum temperature of 48.0°C was recorded in solar heat treatment of substrates for 6 h. The main aim of pasteurization is to reduce harmful microflora on substrates. The least bacterial colonies at 6.7×109 cfu g-1 substrate were recorded in wheat substrate of 2.0' heap height covered with black polythene sheet for 6 h and the highest at 9.4×109 cfu g-1 in paddy straw of 1.0' heap height uncovered for 2 h. The minimum fungal colonies at 4.7×104 cfu g-1 were recorded in wheat substrate of 2.0' heap height covered with black polythene sheet for 6 h followed by 4.9×104 cfu g-1 in paddy straw. A maximum number of fungal colonies at 6.9×104 cfu g-1 were seen in wheat straw of 1.0' heap height uncovered for 2 h. In hot-water treatment, the minimum bacterial colonies at 3.7×109 cfu g-1 substrate and fungal colonies at 1.9×104 cfu g-1 substrate were observed in wheat substrate treated at 70°C for 20 m followed by bacterial colonies at 4.3×109 and fungal colonies at 2.1×104 cfu g-1 in hot-water treated paddy substrate at 70°C for 20 m. [ABSTRACT FROM AUTHOR]

Mushrooms have high nutritional value. They are a rich source of protein and fiber and have very low calories and low cholesterol. Days are not far when mushrooms will be a regular alternative to vegetables for many vegetarians. India is having a favorable environmental condition to grow mushrooms. Hence various varieties of mushrooms are grown in different regions of India. However, the per capita consumption of mushroom in India is very less as compared to other countries though mushroom has many health benefits as compared to other regular diets a normal Indian consumes. Gujarat is one of the states of India where the consumption of mushrooms is less. The paper concentrates on finding out the probable reasons for the people of Gujarat who are not consuming mushrooms regularly in their diets. The survey was conducted targeting the majority of youngsters i.e., Generation Z as the eating habits of present youngsters will define the mushroom market in the future. However, to know the perspective of millennials as well as baby boomers, people from those age groups were also included in the survey. There were 213 responses on the questionnaire which contained 14 questions. The survey results show that 16% of the people consider mushrooms as non-vegetarian, about 14% of the people were not cleared whether they have consumed mushrooms in their lifetime. Among those who are regular mushroom eaters, 50% preferred eating button mushrooms and almost 32% of the people preferred Oyster mushrooms. Through the results, it can be concluded that people have a misconception regarding mushrooms as almost 16% considered mushrooms as non-vegetarian. The result will enable many young mushroom entrepreneurs to develop the relevant marketing strategy by understanding the consumer perception regarding mushroom consumption in their regular diet. [ABSTRACT FROM AUTHOR]

Background: Pleurotus species constitutes one of the choicest edible mushrooms, it is commonly known as "Oyster Mushroom" and in India it is commonly called as "Dhingri. It has important medicinal, biotechnological properties and environmental applications. Its cultivation can be done on a number of agricultural wastes and organic waste materials. There are significant problems in classifying Pleurotus isolates using only morphological characters which are often unreliable and inconclusive mainly due to the large influence exerted by environmental factors. Methods: A wild isolate of Pleurotus was collected from North western Himalayas and its identity was confirmed by molecular studies. Yield, nutritional components and its bioactive molecules were compared with the cultivated isolate of Pleurotus djamore Antibacterial activities of both the isolates of were performed against Escherichia coli and Staphylococcus aureus by disc diffusion. Result: Molecular studies confirmed the identity of wild isolate of Pleurotus as Pleurotus djamore. The maximum yield of wild isolate was on paddy straw followed by wheat straw. The protein content was 32.3±0.50g-1 in wild isolate and 28.7±1.67g-1 in cultivated isolate. Presence of nutritional components and phytochemicals inferred in this study indicate the importance of Pleurotus djamore in the pharmaceutica [ABSTRACT FROM AUTHOR]

Pleurotus ostreatus are widely cultivated throughout Asia and its market demand is increasing day-by-day. In order to pave the way for success of this industry, one of the critical points is how to control disease during the process of production. Based on this fact, a study was undertaken to isolate various fungal pathogens of P. ostreatus and its related material from the period of December 2008 to April 2009. A total of 69 fungal isolates were obtained by processing 60 infected mushroom, spawn and substrata samples procured from nine mushroom cultivation units in Coimbatore and Erode districts. The isolates were identified as Aspergillus flavus (n = 14), Trichoderma sp. (n = 14), Rhizopus sp. (n = 12), Aspergillus niger (n = 8), Fusarium sp. (n = 2), Pencillium sp. (n = 5), Aspergillus sp. (n = 4), Alternaria sp. (n = 1) and Curvalaria sp. (n = 1) and unidentified strains (n = 8). Growth pattern of fungal isolates on Sabouraud's Dextrose Agar (SDA) and Potato Dextrose Agar (PDA) revealed the profuse growth of Rhizopus sp. and Trichoderma sp. The concentration of 0.175% of formalin could not inhibit the growth of the fungal isolates but have an effect in sporulation process. Maximum number of isolates were susceptible to commercially available fungicides viz., Propiconazole, Carbendazim + Mancozeb, Cymoxanil + Mancozeb. Hence we suggest the use of aseptic conditions to control the growth of fungal pathogens in cultivated mushroom not only to overcome the toxic effects of commercially available fungicides but also to prevent the fungal invasion. [ABSTRACT FROM AUTHOR]