Studies on organic production of Oyster mushroom in Jharkhand
The present study was conducted with a view to produce organic Oyster mushroom, using Neem oil as an organic pesticide for pasteurization of the substrate. Experiments were undertaken in RKMVU, Ranchi laboratory to standardize a production method of oyster mushroom without the use of chemical pesticide, so as to produce oyster mushroom organically free from any fungal residue. The effect of Neem oil on the growth of a pathogenic fungus of Oyster mushroom, viz- Trichoderma viride using poisoned food technique indicated that Neem oil at 150 ppm and 15 ppm concentrations were effective in arresting the growth of Trichoderma viride by 71% and 61% respectively as compared to control and also checked contamination by bacteria and other moulds up to 8thday. Similarly the growth of Aspergillus niger was retarded by those two dilutions of Neem oil by 22% and 11% respectively till 8thand 12th day. 150, 15, 1.5 and 0.015 ppm dilutions retarded the growth of Pleurotus flabellatus till 20th day of incubation. When used for pasteurization on paddy-straw at 0.15 and 0.015 ppm concentrations, mycelial growth was almost unaffected and mushroom yield was higher by 55% and 30% respectively as compared tp Control 1 (Bavistin+ Formalin treated) bags. Organo- leptic test indicated that the product was very good, more tasty and was more acceptable because it was organic and free from residue toxicity. The Neem oil at 0.15 ppm and 0.015 ppm respectively are appropriate concentrations for pasteurization of the substrate and it should be popularized for treating the paddy straw for cultivation of Pleurotus flabellus among farmers of Ranchi district, to assess its feasibility and acceptability among at large.
Keywords: Organic mushroom, Neem oil, Oyster mushroom.