Paddy Straw Cultivation of Volvariella volvacea: Spawn Preparation and Growth Techniques | InformativeBD

A. Anees Fathima, and J. Jayasree, from the institute of India. wrote a Research article about, Paddy Straw Cultivation of Volvariella volvacea: Spawn Preparation and Growth Techniques. Entitled, Spawn preparation and cultivation of Volvariella volvacea (Bull. ex Fr.) Singer on paddy straw substrate. This research paper published by the International Journal of Biosciences | IJB. an open access scholarly research journal Biosciences. under the affiliation of the International Network For Natural Sciences| INNSpub. an open access multidisciplinary research journal publisher.

Abstract 

Volvariella volvacea (paddy straw mushroom) is an important edible mushroom cultivated widely in tropical and subtropical regions due to its rapid growth, nutritional value, and medicinal properties. The present study investigated spawn preparation and cultivation of V. volvacea using paddy straw as the primary substrate. Pure cultures were established under controlled laboratory conditions, followed by spawn production and indoor cultivation. Growth characteristics, fruiting behavior, yield, and biological efficiency were evaluated. The results showed that pinhead formation occurred within 15 days, and a yield of 2.05 kg per 10 kg of substrate with a biological efficiency of 20.5% was obtained. The findings indicate that appropriate substrate preparation, environmental conditions, and spawn quality are important factors associated with successful cultivation. Despite its commercial importance, production of V. volvacea remains limited by suboptimal practices. This study provides practical insights into spawn preparation and cultivation techniques that may support improved and sustainable mushroom production.

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Introduction

Mushrooms are classified as macro fungi, characterized by their fleshy and distinct sporebearing fruiting bodies. They belong to the Pluteaceae family (Kotl. and Pouz) within the class Basidiomycetes (Singer, 1961) and are typically found growing above ground, in soil, or on other food substrates. Among the 12,000 known species of mushrooms, over 2,000 have been identified as edible. However, only about 35 species are widely accepted for consumption, with a limited number being commercially cultivated. Additionally, nearly 200 wild species are utilized for medicinal purposes (Chen et al., 2019). Mushrooms are regarded as a delicacy, offering high nutritional and functional value, and are acknowledged as nutraceutical products. Their appeal has increased due to various advantages, including organoleptic qualities, medicinal properties, and economic importance. Furthermore, mushrooms are being explored as a potential alternative to muscle protein, owing to their high digestibility (Vinay et al., 2021)

Mushroom sporocarps are rich in minerals such as potassium, iron, copper, zinc, and manganese. Additionally, mushrooms serve as a significant source of vitamin D, which is absent in other dietary supplements, alongside these proteins and minerals. (Pehrsson et al., 2003). The unique bioactive compounds found in mushrooms possess immunemodulating effects and enhance human immune function, thereby lowering the risk of cancer and tumor development. Nonetheless, mushroom cultivation in Asian nations commenced over 1000 years ago, with scientific cultivation beginning only in the early 20th century when pure cultures of mushrooms were developed from spores and tissues. Volvariella volvacea is the most widely cultivated edible mushroom species (Walde et al., 2006) and due to its delightful flavor, it ranks third among essential mushrooms (Ramkumar et al., 2012; Thiribhuvanamala et al., 2012) also noted for its rapid growth rate compared to other species (Rajapakse, 2011). This mushroom is also commonly referred to as paddy straw mushroom, straw mushroom, and Chinese mushroom. The first recorded cultivation occurred in China in 1822 (Chang, 1969).

The sporocarp of V. volvacea is characterized by a grayish to black, egg-shaped vulva in its juvenile stage, which ruptures to allow the pileus to expand to a nearly flat form. The straw mushroom is considered a nutritious food source (Feeney et al., 2014). It is rich in protein, phosphorus, and potassium (Ahlawat and Tewari, 2007), while being low in alkalinity, cholesterol, and fat, and is free of salt. This mushroom contains bioactive metabolites that contribute to its rich taste, flavor, and pleasant aroma, as well as notable biological properties such as antioxidant (Hung and Nhi, 2012), antimicrobial (Chandra and Chaubey, 2017), anti-inflammatory, anti-coagulant, anti-hypersensitive, and anti-cancer effects.

Paddy straw mushroom, also known as grass mushroom, derives its name from its cultivation on rice straw. This mushroom is a significant dietary component due to its rich flavor, aroma, and nutritional benefits. Scientifically classified as Volvariella volvacea, it is a Holobasidiomycete that belongs to the Plutaceae family (Mond et al., 2021). This species accounts for 6% of the global mushroom production, predominantly utilized in the South Asian region. Over 100 species of Volvariella volvacea (Bull.ex.Fr) Singh have been documented worldwide (Kurtzman and Yang, 1982). The paddy straw mushroom thrives in high temperatures, making it primarily cultivated in the tropical and sub-tropical areas of Asia, including countries such as China, Taiwan, Thailand, Indonesia, India, and Madagascar. The life cycle of Volvariella volvacea consists of six maturity stages: pinhead, tiny, button, egg, elongation, and mature stages (Najmu et al., 2022).

Depending on the geographical area and climatic conditions, V. volvacea is grown either in outdoor settings or within controlled indoor environments. The choice of substrates for cultivating V. volvacea in a specific nation is primarily determined by the quantity of accessible free resources (Amir et al., 2023).

Mushroom cultivation is a significant and lucrative agribusiness that offers employment opportunities for rural women. The paddy straw mushroom grows rapidly allowing for harvest within two weeks of bed preparation. The demand for mushrooms is rising daily in Odisha. The agro-climatic conditions in Odisha are ideally suited for the cultivation of paddy straw mushrooms (Mijan, 2024). Nevertheless, most of the edible fungi that are presently cultivated belong to medium- and low-temperature varieties, while hightemperature varieties are quite scarce; this results in a limited availability of edible fungal varieties in the market during the high-temperature season (Ali et al., 2024). These circumstances also contribute to the consistently high price of V. volvacea throughout the year, potentially enhancing the profits for mushroom farmers in comparison to those of other edible fungal varieties (Wang et al., 2025). The present investigation was carried out to find out the spawn preparation, cultivation of Volvariella volvacea on paddy straw substrate and supplements for yield enhancement.

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Article source : Spawn preparation and cultivation of Volvariella volvacea (Bull. ex Fr.) Singer on paddy straw substrate