Climate and substrate requirements
Milky mushrooms require temperatures between 30°C and 38°C and relative humidity of 80% to 85% for fruit body development. Substrates such as clean, un-moulded paddy straw or wheat straw are chopped to 2 to 4 cm lengths, soaked in water, and sterilized using hot water immersion at 80°C for 60 to 90 minutes or autoclaving.
- Optimum spawn run temperature: 28°C to 35°C
- Relative humidity: 80% to 85% inside the cropping room
- Substrate: Paddy straw or wheat straw sterilized thoroughly
Spawning, casing, and harvesting
Spawn is thoroughly mixed with dried substrate at 4% to 5% wet weight in polypropylene bags. After complete mycelial run in 15 to 20 days, the bags are cut open and covered with a 2 to 3 cm thick casing layer made of farmyard manure and coir pith or garden soil treated with heat or calcium hydroxide. Mushrooms appear within 10 to 12 days of casing and should be harvested by twisting gently at the base before caps flatten completely.
- Casing mixture: 1:1 ratio of well-rotted farmyard manure and coir pith
- Moisture management: Light misting twice daily to prevent surface drying
- Post-harvest: Stored at room temperature for 3 to 5 days without browning
Official source
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ICAR - Directorate of Mushroom Research (DMR), Solan ↗Related on KisanPe
Common questions
Can milky mushrooms be grown in summer?
Yes, milky mushroom is specifically suited for summer cultivation because it requires temperatures between 30°C and 38°C.
Why is casing mandatory for milky mushrooms?
Casing provides physical support, retains moisture, and stimulates pinhead formation from the vegetative mycelium.
How long does milky mushroom stay fresh after harvest?
Milky mushrooms have a thick cuticle that gives them a shelf life of 3 to 5 days at room temperature without discoloration.
General guidance, not personal advice. For your farm, ask your local Krishi Vigyan Kendra or agriculture officer.
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