Cap formation and growth
is filled in polypropylene bags the mouth of
which is then plugged with cotton after putting
a plastic ring exactly like wheat grain spawn
pack of mushrooms in polybags.
The bags are then sterilized in autoclave
at 22 p.s.i. for 2 hrs. After cooling, the substrate
is spawned with wheat grain or saw dust
spawn @ 3% on the dry weight basis, as it is
comparatively a slow growing fungus. Spawnrun
(incubation) is done at 28-35 °C in the
closed rooms (high carbon dioxide) and
darkness. After the complete spawn run (bags
white all over), which takes about 25 days,
polythene top is cut at the level of the substrate
totally exposing the top side and proper
conditions for fruiting or pinning (temp. 28 °C,
1500 ppm CO2, 800 lux light, 95% RH) are
provided.
Once the pins have grown up enough to
form the cap which is indicated by the
flattenning of the whitish top of the pinhead,
humidity is reduced to 80% RH and more fresh
air is introduced (1000 ppm CO2). Once the cap
is fully formed, which is indicated by yellowing
Mature spore shedding Reishi
of the cap margin (which is otherwise white),
temperature is lowered to 25 °C and RH is
further reduced to 60% for cap thickening,
reddening and maturation of the fruitbodies.
Full maturity is indicated, when the cap is
fully reddish brown and spores are shed on the
top of the cap (see the photograph). Harvesting
is done by the tight plucking, holding the root
with one hand and pulling up with another;
scissors and knives can also be used but no
residual bud is left after harvesting. One cycle
of the growing takes 10-15 days. After
harvesting the first flush, conditions for
pinning are again switched on (i.e. 28 °C,
95%RH, 1500 ppm CO2, 800 lux light) for
staring and completing the second flush.
Depending upon the conditions, 2-3 flushes
appear and a total 25% B.E. can be achieved
(250 g fresh mushroom from one kg dry
substrate). One crop takes about four months.
Harvested mushrooms, after washing with
water, are dried at low temperature (<50 °C)
in the cabinet driers, preferably at 35 °C in
the dehumidifying cabinet drier. Freeze drying
is, however, the best. Reishi mushroom has
very high dry matter (45% i.e. 450 g dry from
1 kg fresh).
MARKETING
Reishi is used as medicine and not as food
because it is bitter and corky hard. Any one
growing it has to find the market which is
basically herbal medicine and food supplement
(nutraceuticals) sector. Manufacturers of
herbal medicines and food supplements can
process, pack and trade it in various formscapsules,
tablets, liquid extracts or even Reishi
Printed at: Yugantar Prakashan Pvt. Ltd., New Delhi.
Sawdust +
Wheat bran
Sawdust or
Wheat grain
Substrate
Spawn
Wetting
(65%)
Pasteurization
22 p.s.i for 2hrs
Spawning
@ 3% dry wt. basis
Incubation
(28-32°C, high CO2, dark)
Pinning
(28-32°C, RH 95%, 1500ppm CO2, light>800 lux)
Cap formation and growth
(28°C, RH 80%, 1000ppm CO2 )
Maturation
(25°C, RH 60%)
Harvesting
Drying (<45°C)
Packing (N2 flushed)
is filled in polypropylene bags the mouth of
which is then plugged with cotton after putting
a plastic ring exactly like wheat grain spawn
pack of mushrooms in polybags.
The bags are then sterilized in autoclave
at 22 p.s.i. for 2 hrs. After cooling, the substrate
is spawned with wheat grain or saw dust
spawn @ 3% on the dry weight basis, as it is
comparatively a slow growing fungus. Spawnrun
(incubation) is done at 28-35 °C in the
closed rooms (high carbon dioxide) and
darkness. After the complete spawn run (bags
white all over), which takes about 25 days,
polythene top is cut at the level of the substrate
totally exposing the top side and proper
conditions for fruiting or pinning (temp. 28 °C,
1500 ppm CO2, 800 lux light, 95% RH) are
provided.
Once the pins have grown up enough to
form the cap which is indicated by the
flattenning of the whitish top of the pinhead,
humidity is reduced to 80% RH and more fresh
air is introduced (1000 ppm CO2). Once the cap
is fully formed, which is indicated by yellowing
Mature spore shedding Reishi
of the cap margin (which is otherwise white),
temperature is lowered to 25 °C and RH is
further reduced to 60% for cap thickening,
reddening and maturation of the fruitbodies.
Full maturity is indicated, when the cap is
fully reddish brown and spores are shed on the
top of the cap (see the photograph). Harvesting
is done by the tight plucking, holding the root
with one hand and pulling up with another;
scissors and knives can also be used but no
residual bud is left after harvesting. One cycle
of the growing takes 10-15 days. After
harvesting the first flush, conditions for
pinning are again switched on (i.e. 28 °C,
95%RH, 1500 ppm CO2, 800 lux light) for
staring and completing the second flush.
Depending upon the conditions, 2-3 flushes
appear and a total 25% B.E. can be achieved
(250 g fresh mushroom from one kg dry
substrate). One crop takes about four months.
Harvested mushrooms, after washing with
water, are dried at low temperature (<50 °C)
in the cabinet driers, preferably at 35 °C in
the dehumidifying cabinet drier. Freeze drying
is, however, the best. Reishi mushroom has
very high dry matter (45% i.e. 450 g dry from
1 kg fresh).
MARKETING
Reishi is used as medicine and not as food
because it is bitter and corky hard. Any one
growing it has to find the market which is
basically herbal medicine and food supplement
(nutraceuticals) sector. Manufacturers of
herbal medicines and food supplements can
process, pack and trade it in various formscapsules,
tablets, liquid extracts or even Reishi
Printed at: Yugantar Prakashan Pvt. Ltd., New Delhi.
Sawdust +
Wheat bran
Sawdust or
Wheat grain
Substrate
Spawn
Wetting
(65%)
Pasteurization
22 p.s.i for 2hrs
Spawning
@ 3% dry wt. basis
Incubation
(28-32°C, high CO2, dark)
Pinning
(28-32°C, RH 95%, 1500ppm CO2, light>800 lux)
Cap formation and growth
(28°C, RH 80%, 1000ppm CO2 )
Maturation
(25°C, RH 60%)
Harvesting
Drying (<45°C)
Packing (N2 flushed)
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