theory of foof until definition 01

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ACKNOWLEDGEMENT

Bissmillahirrahmanirrahim,

Alhamdulillah. Thanks to Allah SWT, whom with His willing giving me the opportunity to

complete this Project which is title Mushroom. This project report was prepared for School of

Culinary Art, Kuala Lumpur Metropolitan College (KLMU).This report is based on the methods

given by the lecturer.

Firstly, I would like to express my deepest thanks to, Miss Nurulhuda Bt Johari, a lecturer at

School of Culinary Art KLMU because had given valuable information, suggestions and

guidance in the compilation .

Deepest thanks and appreciation to my parents, and my friend Siti Nur Najwa Syuhada Bt

Mokhter for cooperation, encouragement, constructive suggestion and full of support for the

report completion, from the beginning till the end.

I have taken efforts in this project. However, it would not have been possible without the kind

support and help of many individuals . I would like to extend my sincere thanks to all of them. I

am making this project not only for marks but to also increase my knowledge .

THANKS AGAIN TO ALL WHO HELPED ME.


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INTRODUCTION

mushroom, type of basidium fungus characterized by spore-bearing gills on the underside of

the umbrella- or cone-shaped cap. The name toadstool is popularly reserved for inedible or

poisonous mushrooms, but this classification has no scientific basis. The only safe way of

distinguishing between the edible and the poisonous species is to learn to identify them. Somepoisonous mushrooms are of the genus Amanita. The genus includes the fly agaric, Amanita

muscaria, and the death angel or destroying angel, A. virosa.

The use of edible mushrooms for food dates back at least to early Roman times. Originally a

delicacy for the elite, mushrooms are now extensively grown on a commercial scale, especially

the cultivated mushroom or champignon, Agaricus bisporus, and the shiitake mushroom,

Lentinus edodes. Their culture requires careful control of temperature and humidity. The bulk

of the crop in the United States is grown near Philadelphia. In Europe more than 50 species of

mushrooms are marketed. Although mushrooms contain some protein and minerals, they are

largely composed of water and hence are of limited nutritive value.

The truffle, puffball, and other edible fungi are sometimes also called mushrooms. In all cases

the term mushroom is properly restricted to the above-ground portion, which is the

reproductive organ. Mushrooms are classified in the kingdom Fungi, phylum (division)

Basidiomycota.

mushroom poisoningor toadstool poisoning

Sometimes fatal effect of eating any of the 7080 species of poisonous mushrooms, or

toadstools. Many contain toxic alkaloids. The most deadly, Amanita phalloides (death cup),

causes violent abdominal pain, vomiting, and bloody diarrhea. Severe liver, kidney, and central-

nervous-system damage lead to coma. Over half the victims die. Treatment with thioctic acid,

glucose, and penicillin or by filtering the blood with charcoal may be effective. A. muscaria

causes vomiting, diarrhea, excessive perspiration, and confusion, with recovery within 24 hours.

Gyromitra esculenta toxin is usually destroyed by cooking, but in susceptible people it affects

the central nervous system and breaks down blood cells, causing jaundice. Some poisonous

mushrooms resemble harmless ones, so extreme caution is needed in wild-mushroom

gathering.

Fleshy spore-bearing structure of certain fungi ( see fungus), typically of the phylum

Basidiomycota. It arises from the mycelium, which may live hundreds of years or a few months,depending on its food supply. Some species grow cellular strands (hyphae) in all directions,

forming a circular mat with a fairy ring of fruiting bodies around the outside. Popularly,

mushroom refers to the edible sporophores, while toadstool refers to inedible or poisonous

sporophores, but there is no scientific distinction between the two names. Umbrella-shaped

sporophores with spore-shedding gills on the undersurface are found chiefly in the agaric family

(Agaricaceae). Mushrooms that are cap-shaped and bear spores in an easily detachable layer


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the underside of the cap belong to the family Boletaceae. Together the agarics and boletes

include most of the forms known as mushrooms. The morels (phylum Ascomycota) are popularly

included with the true mushrooms because of their shape and fleshy structure. Since some poisonous

mushrooms closely resemble edible ones, mushrooms intended for eating must be accurately identified.

Mushroom poisoning can cause nausea, diarrhea, vomiting, cramps, hallucinations, coma, and

sometimes death.

Human use

Edible Mushrooms

Edible mushrooms are used extensively in cooking, in many cuisines (notably Chinese,

European, and Japanese). Though mushrooms are commonly thought to have little nutritional

value, many species are high in fibre and provide vitamins such as thiamine, riboflavin, niacin,

biotin, cobalamins, ascorbic acid. Though not normally a significant source of vitamin D, some

mushrooms can become significant sources after exposure to ultraviolet light, though this alsodarkens their skin. Mushrooms are also a source of some minerals, including iron, selenium,

potassium and phosphorous.

Most mushrooms that are sold in supermarkets have been commercially grown on mushroom

farms. The most popular of these, Agaricus bisporus, is generally considered safe for most

people to eat because it is grown in controlled, sterilized environments, though some

individuals do not tolerate it well. Several varieties of A. bisporus are grown commercially,

including whites, crimini, and portabello. Other cultivated species now available at many

grocers include shiitake, maitake or hen-of-the-woods, oyster, and enoki.

There are a number of species of mushroom that are poisonous, and although some resemble

certain edible species, eating them could be fatal. Eating mushrooms gathered in the wild is

risky and should not be undertaken by individuals not knowledgeable in mushroom

identification, unless the individuals limit themselves to a relatively small number of good

edible species that are visually distinctive. However even A.Bisporus contains 'agaritine' which

metabolises when eaten into hydrazine, which is carcinogenic, but this chemical is largely or

completely removed by cooking.

More generally, and particularly with gilled mushrooms, separating edible from poisonous

species requires meticulous attention to detail; there is no single trait by which all toxic

mushrooms can be identified, nor one by which all edible mushrooms can be identified.

People who collect mushrooms for consumption are known as mycophagists, and the act of

collecting them for such is known as mushroom hunting, or simply "mushrooming".


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DEFINITION OF MUSHROOM

Mushrooms are the fruiting bodies produced by some fungi. Not all fruit bodies are true

mushrooms. Puffballs and morels are edible fruit bodies that are sometimes called "mushrooms".

The function of this visible part of some fungi is to produce and disperse the largest possible

number of spores in the shortest possible time. Spores create new individuals after being carried

away on the wind and landing in a good place for growth.True mushrooms typically look like

umbrellas. They consist of a stalk topped by a flat or cup-shaped cap. Their spores are

produced on special cells called basidia, located on the underside of the cap. The class of fungi

whose spores are produced by basidia are called Basidiomycetes.

Mushrooms and other fungi grow almost everywhere, on every natural material imaginable.

Where you look depends on the mushroom you are trying to find. Some fungi grow only in

association with certain trees. Others grow on large logs. Mushrooms are also found in soil, on

decomposing leaves, and in dung, mulch and compost. Knowing when to look is also

important. Mushrooms are not formed until temperature and moisture conditions are right

for them. Some mushrooms are produced during only one season of the year. During mild

or warm weather, they often appear 7 to 10 days after a good rain.

Mushroom farming consists of six steps, and although the divisions are somewhat arbitrary,

these steps identify what is needed to form a production system.The six steps are Phase I

composting, Phase II composting, spawning, casing, pinning, and cropping. These steps are

described in their naturally occurring sequence, emphasizing the salient features within each

step. Compost provides nutrients needed for mushrooms to grow. Two types of material are

generally used for mushroom compost, the most used and least expensive being wheat straw-

bedded horse manure. Synthetic compost is usually made from hay and crushed corncobs,

although the term often refers to any mushroom compost where the prime ingredient is not horse

manure. Both types of compost require the addition of nitrogen supplements and a conditioning

agent, gypsum.The preparation of compost occurs in two steps referred to as Phase I and Phase II

composting. The discussion of compost preparation and mushroom production begins with Phase

I composting.


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Mushroom farms consist of special planting beds in buildings with temperature and

humidity conditions that are controlled. The beds contain soil mixed with a material that is

rich in organic matter. The beds are inoculated with mushroom spawn-a pure culture of the

mushroom fungus grown in large bottles on an organic-rich medium. The mycelium grows and

spreads throughout the soil mixture for several weeks. Mushroom formation is induced by

adding a layer of casing soil to the surface of the bed. Mushrooms appear on the surface of the

bed through a process known as a "flash." Mushrooms must be collected immediately after

flashing, while they are still fresh.

Of the thousands of mushrooms found in North America, only about 5 percent are edible.

Only about 5 percent are poisonous, too. And the rest just arent fit to be eaten.


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Compost means ??

Mushroom Compost is the growing medium that results from the mushroom growing process.

Mushroom Compost is made from agricultural materials, such as hay, straw, straw horse

bedding, poultry litter, cottonseed meal, cocoa shells and gypsum. Sphagnum peat moss adds to

the organic nature of the substrate, providing a consistent, formulated and homogeneous product.

After mushrooms are harvested, the Mushroom Compost is steam treated prior to removal to

eliminate any pest, pathogens and weed seeds resulting in a Pennsylvania Department of

Agriculture accepted fertilizer product.

mushroom Compost has high water and nutrient holding capacity and exhibits no nitrogen draw

down problems.

As a fertilizer and soil amendment for farming, Mushroom Compost supports plant growth in a

variety of plant applications such as corn, pumpkin, tomato and potato yields.

Mushroom Compost supports plant growth of mulch hays from orchard grass, timothy, reed

canary grass, tall fescue and brome grass.

As a fertilizer and soil amendment for lawn care and landscaping, Mushroom Compost supports

plant growth and inhibits artillery fungus.


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POPULAR MUSHROOM

Shiitake

Shiitake mushrooms are also known as Black Forest mushrooms or Golden Oak mushrooms.

They are mostly cultivated in Japan, China, and South Korea, but are also available from

Australia and North America.

When fresh, the mushrooms color ranges from light golden brown to dark brown. They have a

wide cap with a firm fleshy texture, but the stems are very tough and are either chopped very fine

for sauting or saved for making stock.

These mushrooms are also available in a dried form. The dried shiitake can be stored for a long

time and can be revived just by soaking in water. The water that the dried shiitakes have been

reconstituted in can then be used to make a delicious mushroom sauce. As far as exotic

mushrooms go, the dried shiitake is a good way to add great flavor to your recipes while saving

money.

Oyster Mushroom

Oyster mushrooms are light tan or cream colored with a large, fan-like cap and a short stem.

These tender mushrooms have a delicate flavor, so they are best prepared simply so the flavor

isn't overpowered.

These mushrooms get their name from their appearance and their flavor. They typically are

white, beige or gray and are found in the wild growing on logs or trees. Their stems have broad

gills and rise into a flat, mostly uneven top that resembles an oyster. These mushrooms have a

soft texture and delicate flavor that some people compare with seafood. They are especiallypopular when fried.


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Enoki Mushrooms

These mushrooms are also known as Enokitake or Enokidake. They have a tiny white cap on a

long slender stem. They grow in bunches from a single base, so you will be selecting clusters

rather than single mushrooms. You just trim off the base and give the Enoki a quick rinse to

prepare them. Enoki have a crisp texture and a fruity, sweet flavor and are very good raw in a

salad. If you are using them in a cooked dish, add them last to keep the texture and flavor.

Enoki mushrooms grow in bunches. They have long, slender stems and small, white caps. These

crisp mushrooms have a mild flavor that has been described as somewhat fruity. They usually are

eaten raw on salads or sandwiches.

ENOKI mushrooms are edible mushrooms which are very popular in Asian cuisine, especially in

Japan. The delicately flavored, interesting looking mushrooms are also cultivated and sold in

other parts of the world, although they are most widely used in Asian and fusion foods. Asian

grocers and specialty stores often sell enoki mushrooms, and they are sometimes also available

in regular markets, depending on the region of the world that one is in.

There are actually two different kinds of enoki mushrooms, although both are botanically

classified as Flammulina velutipes. One is a wild type, which looks and tastes radically differentfrom the cultivated mushroom, which has been raised under specific conditions to modify the

look and flavor of the mushrooms. While both versions are perfectly palatable, many consumers

prefer the cultivated mushrooms, since they have a more intense flavor.

The wild mushrooms are found naturally growing on the stumps of the enoki tree. They are also

known as enokitake or enokitaki. The mushrooms are golden to dark brown in color, with a

dense velvety growth on the lower part of their stems which leads some people to call them

Velvet Foot mushrooms. After wild collection, the mushrooms can be eaten raw or lightly

cooked, and they generally last only a few days in a paper bag under refrigeration, so they should

be used quickly after harvesting.


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ENOKITAKE, also known as Flammulina velutipes, is a type of edible mushroom found in

many parts of the world including North America and Asia. Enokitake actually comes in two

forms: a wild form and a cultivated variety, which look radically different. The cultivated variety

is far more flavorful and interesting, although the wild form is perfectly edible. Cultivated

Enokitake is very popular in Chinese and Japanese cuisine, and can be found fresh and canned in

many markets.

The cultivated form of Enokitake is a mushroom that is white to pale yellow in color with a long,

thin stem and a very small button cap. Cultivated Enokitake is also sometimes called golden

needle mushroom because of the shape. The color and form of the mushroom are a result of the

way in which it is cultivated, in long dark jars. Deprived of sunlight, the mushroom is unable to

take on any color, and grows a long stem in an attempt to reach daylight. The result is a slightlycrunchy Enokitake, with a fruity or yeasty flavor that many people find quite delightful.

Cremini Mushrooms

Cremini mushrooms are fun and tasty. Cremini are the slightly more mature variation of the

common button mushroom. Use these wherever you would use button mushrooms but expect adeeper, richer flavor.

Portobello Mushrooms

The most mature version of the Cremini mushroom these mushrooms can grow up to 6-inches

wide, are great for grilling or stuffing, and can be used as a substitute for meat in some recipes.

Portabella mushrooms are similar to white mushrooms but are much larger and more brown incolor. They are harvested when they are very mature, which gives them a more dense texture and

a deeper flavor. When they are harvested before they reach full maturity, they are called crimini

mushrooms, which are commonly substituted for white mushrooms when a slightly stronger is

desired.


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Morel mushroom

These cone-shaped mushrooms vary in color from tan to brown. Unlike white mushrooms, which

have a more smooth surface, morels have a porous, sponge-like appearance above the stalk. They

also have a stronger flavor, which has been described as earthy, smoky or even nutty. These

mushrooms typically are more expensive than white mushrooms. When harvested from the wild,

they should be cleaned thoroughly because of their porous surface.

They are available fresh in the spring or dried all year long. Use them in butter or cream-based

sauces.

Truffle mushroom

Truffles are very rare and only found in southern France and Northern Italy.

Black truffles grow only on the roots of oak trees while white truffles can be found growing on

the roots of oak, hazel, poplar, and beech trees. Specially trained hogs and dogs are used to find

these delightful fungi.

In general, truffles are shaved onto a meal just before serving. A more cost effective way of

getting the rich, earthy flavor of these mushrooms into your food is to look for truffle oil, which

is usually olive or vegetable oil infused with truffles.

Truffles are quite rare and expensive, so they are considered a delicacy by many people.

Technically, they are not actual mushrooms, but they are closely related. Truffles have a bumpy,

uneven appearance. They have a strong, earthy or even meaty taste, and the darker the truffle, the

stronger the taste.


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Brief Truffle History

When it comes totruffle history, this is something that has a rich and storied past. In fact,

truffles have been a delicacy to enchant a selected group of people for almost three thousandyears. Consequently, they are something that comes along with a very impressive history.

Ancient Greeks and Romans used this dish and a delicacy when entertaining guests, whichmakes sense given the areas of the world in which truffles are most commonly found.

Later on, in the Middle Ages, the truffle history takes a slight turn off course and involves lots of

mythology and witchcraft. Beyond that, truffles were once thought to have aphrodisiac

principles, which made them all the more popular among royalty and the upper classes. Thesewere enjoyed at large ceremonies and festivities alongside other luxurious food and lots of wine.

Because it is hard to find truffles, they were also considered to be a rare treat during this time.

As people learned more about the cultivation of truffles and how to care for them, they grewmore and more popular. Now, truffles are used in a wide number of dishes as a luxurious

condiment. People all over the world enjoy truffles, yet they just rose to prominence in theUnited States in the past couple of decades. In Europe, on the other hand, many people haveenjoyed these truffles for quite some time.

The other thing to consider about truffles is that their history makes them all the more alluring.They come along with folklore and stories, and carry a sense of mysticism. This contributes to

their popularity. You will see that if you do more research into the history of truffles, they are

something that are a compliment to many different dishes and have an extremely distinctive tasteand aroma for connoisseurs to enjoy.
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Truffles as Food

Truffles are naturally of two varieties: White and Black. Both these varieties form real exotic

delicacies when added to food. A lot of popular dishes which are served raw use these truffles.They add flavor to dishes like pasta and salads. Since they can be consumed raw they make great

nutritive foods. Truffles which are of black variety are used in the preparation of dark chocolates.

How is truffle hunted?

The growth of this fungus reaches its maximum generally during the autumn and winter months.

The mould is only found underground and hence is not very easy to discover. Specially traineddogs and at times swine are used for this purpose. These pigs are known as truffle hogs. Dogs

generally have a very well developed sense of smelling and once trained to hunt for truffles can

do a real good job. On the other hand the female pigs have a natural instinct which makes themsuch expert sniffers.

Best truffle recipes

Over the course of the past couple of years, truffle recipes have become something that is verypopular. Some of this is attributed to the fact that more and more chefs are learning about whattruffles have to offer. They have been a delicacy in Europe for quite some time; however, now

many different chefs in North America are opting to include truffles in some of their most

decadent recipes for a wide range of people to share and enjoy.

One of the best things about truffle recipes has to do with the fact that they are extremely

versatile. You can easily incorporate truffles into almost any style of dish, or at the very least,truffles are often used as a condiment for these dishes as well. In any case, regardless of whether

you prefer spicy or sweet, or even tangy foods, you are probably going to find a related recipe

that calls for the use of this gourmet food item.

The recipes also expand into the use of truffle oil if you do not have the actual truffles on hand.

This is something important to note if you are having some difficulty finding truffles. They are aluxury good precisely because they are difficult to find; some of the most desired truffles can

only be found during one month out of the year. Consequently, it would be in your best interestto jump on the chance to try a recipe involving truffles the next time you see one.

Due to the rise in popularity of recipes involving the use of truffles, many chefs have also taken

it upon themselves to cultivate their own truffles rather than attempt to import them from Europe.Sometimes, this is something of a feat on account of the fact that they thrive in a very specific

climate. However, with the right methodology and attention to agricultural processes, it is

possible to grow your own truffles if you would like them to be easily accessible for future use.


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Truffle hunting : how to find riches of fungi.

Truffle hunting has become a very competitive tradition in Europe. With truffle scarcity being a

concern as of late, the art of locating truffles has been a much desired skill. Most truffle hunters

will employee the help of a pig or dog to help locate their prize. Most prefer dogs due to a pigs

inability to not eat the truffle itself. Heres what a typical truffle hunter looks for when setting offon his journey for riches.

First, truffles will be best located where the weather is warm and the soil is moist. Precipitation

is a good indicator that truffles should be on the loose. What youre looking for is the truffle

rings that have caps in the shape of umbrellas. When these caps concave, the time is right to

pluck your truffle. You should familiarize yourself with the list of trees that host the symbioticrelationship with the fungus. Truffle loving trees include hazelnut, pine, birches, hickory, firs and

oaks.

Another key indicator is the presence of animals. If there is evidence of any unsettled ground

where an animal may have been digging, it could be time to start digging yourself.

Bring a rake and start raking. Truffles often hide underneath a collection of leaves, twigs, bark

and dirt. Its important to look for areas that need a fresh rake as this is also indication that other

hunters have not plucked the area clean.

Since a lot of truffle hunting is performed without a land owners blessing, pigs may not be your

best (quietest) option. Training a dog can be a very thorough process. It should begin withtraining the dog to consistently locate a simple toy, such as a ball. After the dog has shown

competency to locate this toy with ease, the next step is using a product that carries a similar

scent. One suggestion is to use a mixture of garlic and truffle oil, as white truffles carry an aroma

similar to garlic or cheese. If white truffle oil is too expensive to be used as a training tool, a lessexpensive gorgonzola cheese can be used as well. Its vital to provide the dog a treat after

location ofhis goal. Its also important that this treat taste and smell completely different from

the trufflefor obvious reasons.


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CHARACTERISTIC MUSHROOM

Forms, Size, and Color

Mushrooms will display an infinite variety of size and color . While out in the woods, you will

discover mushrooms growing side by side that are both grotesque appearing and artistically verypleasant. Mushrooms vary from pinhead in size to basketballs. The colors of mushrooms include

all the colors of the rainbow.

The typical mushroom has a stem with a cap on top, and yet other fungi can look like a

bird's nest, lumps of jelly, volleyballs, ocean coral and stars. Because of their general shape

and the type of spore-producing structure, mushrooms have been placed in certain

categories. These include gill fungi, tube fungi, shelf fungi, cup fungi, coral fungi, jelly

fungi, saddle fungi and stomach fungi.

Mushrooms form a part of the ecology of a forest or grassland. They are dependent on the same

limiting factors that influence the trees, grasses, animals, insects and birds found in any habitat.Each depends upon or is influenced by a wide range of factors including wind, rainfall,

temperature and other organisms. Each factor forms a single strand in the web. These strands

and their relationship to the web are called "ecology."


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Growth of the Mushroom

The mushroom that we see is actually the fruiting body of the hidden growth. This growth

consists of microscopic filaments (hyphae) which combine to form white or yellow strands

called mycelium. The mycelium grows in the soil on wood and leaves, beneath the bark of

dead trees and within the heartwood of living trees. The mushroom first develops as a tinybead on the mycelium and then increases in size, passing through the button stage to its mature

size. The life span of mushrooms is different from species to species. Some last only a few days,

developing, maturing, releasing millions of spores and then disappearing; others can last forseveral weeks, and some bracket or shelf fungi last for years. All species of fungi have specific

requirements of moisture and temperature before they will produce a fruit . Some

mushrooms have a very restrictive set of requirements while others have very broad sets of

requirements. Even under the proper climatic conditions, mushrooms may not develop if themycelium lacks the necessary food energy. Many fungi will not fruit for several years; then one

year when everything is just right, the woods will seem full of them. Other fungi with a broader

range of temperature and moisture requirements appear annually. During a year with heavier

than normal rainfall, the usual mushroom crop may be depressed. However, there aremushrooms that require extremely wet conditions for normal growth . Like lettuce and other

household vegetables, about 90% of a mushroom is water. While some mushrooms do appear

in the spring and some in fall, the majority of mushrooms come during the rainy months of

November through February. Unlike green plants, mushrooms lack chlorophyll and are unable

to produce their own food. Mushrooms depend upon both living and dead organisms forfood. The mushrooms that feed on living organisms are called parasites, and those that feed ondead organisms are called saprophytes. Most mushrooms are saprophytes.

When feeding on materials, the mushroom through its enzymes breaks down the organic debris

and thus replenishes the soil with nutrients. Mycelial threads decay or digest the food they eat

with enzymes just as our stomachs digest food we eat. As a mushroom decays, most of its foodenergy returns to the soil. Ammonia is released by the mycelium and is in turn acted upon by

other bacteria which help convert it to usable nitrogen, one of the most important elements usedby plants.A great disservice is done if mushrooms are labeled only as destroyers. In the economy

of a forest community, mushrooms are important soil enrichers and necessary agents of decay. If

we think of trees and shrubs as continually removing nutrients from the soil and locking them upin branches and leaves, then we can see what would happen without something to reduce dead

debris and thus replenish the soil.Various species of mushrooms are found under certain kinds of

trees and shrubs. Various species of Boletus, Russula, Lactarius and Amanita mushrooms can beexpected to appear beneath theMonterey pines each rainy season. Some mushrooms tend to

occur in a variety of habitats, but many are restricted in distribution. Scientists have discovered

that the mycelium of a number of species surrounds and often penetrates the roots of host treeswhile ignoring other tree species nearby. This fungus-tree relationship is called mycorrhizal. Thisresults in a more efficient nutrient-absorbing tool. In some natural situations where the soil is not

highly fertile and the fungus does not develop, conifer seedlings often show signs of nitrogen

starvation and ultimately die. The continual rain of leaf and branch material to the forest floor

provides an inexhaustible.supply of food to ground-dwelling fungi. Unlike those fungi that liveon logs and ultimately die when the food runs out, the mycelium of ground-dwelling fungi can

live for centuries in the general area of its birth.


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Spores, Wind, and Water

Besides the beauty of a mushroom's form and color, which is visible to the naked eye, another

kind of beauty exists at the microscopic level. The size, shape and color of mushroom spores areimportant clues to the serious student of fungi who wishes to identify a fungus.

Spores occur in a wide variety of colors; black, brown, pink, white, lilac and even green. Each

species of fungus has spores of a characteristic color. The mushroom spores are borne on

partially or fully exposed surfaces like gills, tubes and teeth, or even on the inside of cups. If you

look closely with a microscope, the oddly-shaped spores may remind you of a fruit, vegetable, apiece of candy or a Christmas ornament.

All members of the plant kingdom face the problem of the continuance and dispersal of theirspecies through seeds or spores. In studying the web of mushroom ecology, we discover that

wind, water, insects, slugs, squirrels and deer assist in the dispersal of fungi by transportingspores. During development of a typical gill mushroom, the cap generally orients itself so that

the gills remain vertical.

This allows free downward passage of the spores. Because of the small size of the spores, theslightest breeze gathers thousands from a ripe mushroom and transports them to far-off places.

After liberation, most of the millions of spores produced perish. A few reach favorable locations

and germinate under proper conditions of temperature and moisture. The value of wind as a

dispersal mechanism is proven by the fact that mushroom spores have been collected severalmiles above the earth. The very air you are breathing is full of mushroom spores, but don't fear -

your lungs are hardly a favorable place for mushroom growth.

drifting down from high in the sky, rains pick up and transport spores along branches of trees,

while other rainwater moves spores around on the forest floor. But the meaning of a single

raindrop goes much further than just transport. It has been discovered that heavy drops of wateractually cause some fungi to release their spores. In fungus like the Earth Star (a puffball or

stomach fungus), the force of a raindrop can break the papery thin sheath and force a cloud of

spores to be released with each raindrop. Animals, insects, wind and rain all help disperse thevaluable spores.


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Mushrooms and Animals

A variety of creatures, big and small, turn to mushrooms for food. Animals as well as insects area very important part of mushroom ecology. Black rove beetles, often found among the gills,

hunt for the larvae of flies. Gnats and flies lay their eggs on mushrooms, and the larvae work

their way into the fungus to devour it. Flea-like insects called springtails live within the larvaltunnels and the gills of mushrooms. They are in turn fed uponby centipedes.

Banana slugs move ever so slowly across the forest floor and feed on all types of plant material.In spite of its huge appetite, the banana slug often leaves the fungus half-eaten or dotted with

craters.

The winter diet of squirrels is supplemented with fungus. Their acute sense of smell helps them

detect mushrooms that remain hidden beneath leaves and branches. Woodpeckers hollow out

nests in old trees decayed by the activity of such fungi as shelf fungus. The woodpeckers in turn

gather spores in their tail-feathers which are used as props against the bark of the tree. The spores

can be rubbed off later on an uninfected tree and help begin the cycle all over. Old holes drilledby woodpeckers in search of food provide an easy way out for developing mushrooms, which

follow the lines of least resistance.

During winter months the blacktailed deer will feed on fungus as well as acorns and palatable

leaves in forests and meadows. Cows sometimes ingest spores with the grass they eat. Themushroom flesh provides some nutrition for the animals, but many spores will pass unharmed

through their digestive tracts. In some mushrooms, before the spores become capable of

germinating, they require temperatures and chemical conditions similar to those found in the

stomachs of deer. Deer can be an important part of the dispersal and development of some fungi.


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TYPICAL SHELF LIFE OF FOODS AND TEMPERATURE/STORAGE

Generally, mushrooms have about a 9-10 day shelf life from the date of packaging. There are

many elements that affect the shelf life of mushrooms including, but not limited to, temperature,

moisture and time. Mushrooms should be kept dry and held at a temperature range of 34 - 40F.

Storing Mushrooms

Mushrooms should be eaten fresh and as soon as possible after you buy them. Loose mushrooms

should be kept in a paper bag in the refrigerator. Keep your packaged mushrooms in the

refrigerator in their original packaging until you open the container. They can be kept in therefrigerator at 4C (40F) or less for up to five days in a paper bag or in the original packaging to

maintain their quality.

Fresh mushrooms should not be frozen. If you would like to freeze mushrooms, they should besteamed or sauted in a frying pan first. Cooked mushrooms can be kept in the freezer for eight

to twelve months.

All Seasons mushrooms are produced using state-of-the-art growing methods and handling

practices to ensure high quality.

For optimum shelf life, fresh mushrooms should arrive between 34 and 40 degrees F.Do not

wash before storage.Optimum humidity for storage is 85 to 90%, which also helps maintainquality and shelf life.Do not store near pungent items as mushrooms may absorb strong odors.

Do not stack heavy items on top of mushroom containers.


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Long Term Storage

For long-term storage of mushrooms, canning, pickling and drying processes are employed. The

quality of the

preserved product is rarely comparable with that of fresh mushrooms, and these processes are notalways suitable for all types of mushrooms.

Drying

Drying is a method of preserving edible mushrooms such as shiitake and wood ear mushrooms.

It is not often used for button mushrooms or oyster mushrooms, but oyster mushrooms can also

be stored and marketed in dried form. Drying preserves the mushrooms by removing enough

water to inactivate the enzymes and microorganisms. Mushrooms preserved by drying have agood flavor and the drying prevents deterioration. Dried mushrooms are convenient for long-

term storage and transportation. The moisture content of fresh mushrooms is 70-95% depending

upon the harvest time and environmental conditions; that of dried mushrooms is near to 10%.There are several methods commonly employed for mushroom drying.

Sun drying

In this drying method, mushrooms are spread on the shelves in such a way that the gills faceupward and are directly exposed to sunlight. Drying time required will vary depending on the

weather conditions. In general, the quality of sun-dried mushrooms is lower than that of the

mushrooms that are dried by the thermal power drying or hot-air drying. The moisture content is

also higher and this means higher susceptibility to molds and pests.

Thermal power drying

The process of thermal power drying should begin with mushrooms at a relatively low

temperature. Mushrooms should be dried during sunny days at an initial temperature of 35

while mushrooms should be dried during damp days at an initial temperature of 30. After fivehours of heat for mushrooms under sunny conditions and seven Hours of heat for those during

the rainy season, the temperature can be raised gradually and then kept at 40-60for 12-18hours. In addition to preserving the product, drying can enhance the flavor and appearance of themushrooms


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Hot-air drying

In the hot air drying method, hot air is blown into the dryer and mushrooms on the shelves are

exposed to hot air. The temperature and humidity of the air can be controlled to optimumconditions by use of heaters and recirculation vents. Mushrooms produced by this method have

better quality with higher hygienic conditions and brighter color compared to the sun-driedmushrooms. The size of the drying chamber varies depending on the production scale. Usually

10-12 shelves are installed with the clearance of 15cm between shelves and mushrooms are

placed on the shelves stem downward inside the drying chamber. The drying chamber should be

heated up to 40-50 prior to loading the mushrooms. If the mushrooms are loaded at thebeginning, it will take a longer time before the chamber reaches the effective temperature, and

this will cause self-digestion of mushrooms by their inherit enzymes and will result in softening

of texture and spoilage. It is desirable to sort mushrooms according to the size before drying.This will ensure uniform drying and results in good quality products. The dried mushrooms are

apt to absorb moisture from the air, so they should be properly stored. If the moisture content ofthe mushrooms reaches about 20%, the mushrooms will easily be infested by insects and molds.Therefore, the dried mushrooms should be put into polyethylene bags, sealed and kept in a dry,

cool and dark place. For prolonged storage, the mushrooms should be packed in cartons or

wooden boxes and kept at 2-5 in a low temperature storage area.

Canning and bottling

Canning is by far the most common process used for preserving mushrooms. The production of

mushrooms by canning has become considerably more specialized in recent years. In generalterms, canning is divided into seven basic operations: cleaning, blanching, canning, sterilization,

cooling, labeling, and packing. This method is widely used by the industry. Browning andblemishing of mushrooms can be reduced by trimming immediately after harvest. If mushroomsare not canned immediately, they should be refrigerated until processing starts. Color and texture

are retained by storage and proper storage can also increase canning yield. At this stage, an

appropriate level of sodium metabisulphite or ascorbate is incorporated for color retention. Themushrooms are then rinsed and blanched for two minutes. Blanching is used to reduce the

activity of enzymes. After blanching, the mushrooms are placed in cans containing 2.5% sodium

chloride and 0.24-0.5% citric acid. The cans are then sealed and sterilized. Sterilization methods

vary according to the type of equipment used. The most commonly used method is the batch

process in which the cans are placed in an autoclave and sterilized for one hour 120-130. Thecans are then rapidly cooled in the wash sink.The principle of bottling is the same as canning but

requires much less instrumentation, and therefore bottling can be adopted by small-scale growerswithout difficulty. The procedure for bottling mushrooms can be summarized as follows:

Mushrooms must be processed right after harvesting in order to maintain their quality. Spoiled

mushrooms must be sorted out from the wholesome mushrooms. The mushrooms should then besorted in terms of size and quality and then boiled in water containing 0.1% succinic acid and 1%

salt for 4-6 minutes of blanching.


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A stainless steel knife is recommended when progressing mushrooms in order to minimize

browning. During blanching, a weight loss of 35-40% is likely. Brine should be prepared

according to the salinity desired by the

consumers. The bottles are filled with brine and the blanched mushrooms in a desired proportion.

After closing the cap halfway in order to allow air to escape from the bottles the bottles areboiled for 30 minutes or more depending on the size of the bottles. The caps are then closed tight

before the bottles are taken out and cooled.


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REFERENCE

U.S. Department of Agriculture and U.S. Department of Health and Human Services

. Dietary Guidelines for Americans, 2010.7th Edition, Washington, DC: U.S. Government Printing Office,

December 2010.

HTTP://MUSHROOMINFO.COM

http://www.mushroomcouncil.org/Resources/59823_Nutrition_Brochure_web.pdf
http://mushroominfo.com/http://www.mushroomcouncil.org/Resources/59823_Nutrition_Brochure_web.pdfhttp://www.mushroomcouncil.org/Resources/59823_Nutrition_Brochure_web.pdfhttp://mushroominfo.com/

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