Kami Masih Mengusahakan Gambarnya

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  • 8/3/2019 Kami Masih Mengusahakan Gambarnya

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    Kami masih mengusahakan gambarnya,sila kembali lagi untuk melihat gambarnya

    Nama Tempatan: Cendawan Tiram Kelabu

    Nama Saintifik: Pleurotus sajorcaju

    Nama Lain:Jamur Tiram, Grey Oyster Mushroom,Grey Abalone Mushroom,

    Shimeji

    Famili:

    Lokasi dijumpai: Sayuran

    Asal:

    keterangan:

    Cendawan ini merupakan antara spesis cendawan yang boleh dimakan dan penanamannya telahdikomersialkan di Malaysia.

    secara semulajadinya cendawan ini boleh ditemui dikawasan hutan, terutamanya dibawah

    teduhan pokok yang berdaun lebar dan dikawasan yang agak lembab.Ia tidak memerlukan

    cahaya matahari yang banyak dan selalunya ditemui dikawasan yang agak terlindung dangelap.Pertumbuhannya akan menjadi lebih cepat dikawasan yang agak gelap. Suhu yang sesuai

    untuk pertumbuhannya ialah antara 23-28 darjah celcius.Kelembapan antara 90-96 peratus perludikekalkan untuk memantapkan pertumbuhannya.

    kegunaan:

    Selain daripada rasanya yang sedap sebagai sayur, ia juga baik untuk membina kesihatan keranaia mempunyai beberapa keperluan badan mikro.Ia mengandungi 9 asid amino dengan 19-35%

    protein. Vitamin yang terdapat pada cendawan ini ialah: vitamin B1, B2, niasin, biotin dan

    vitamin C. Ia juga mengandungi mineral penting seperti K, P, Ca, Na, Mg dan Cu

    English Translation

    Commmon Name:

    Botanical Name: Pleurotus sajorcaju

    Other Name:Jamur Tiram, Grey Oyster Mushroom,Grey Abalone Mushroom,

    Shimeji

    Family:

    Location:

    origin:

    Description:

    Usage:

    Beri Ulasan Anda

    Ulasan pembaca

    http://www.melur.com/review.asp?id=228http://www.melur.com/review.asp?id=228
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    cendawan ni sangat sedap di goreng caranya 2 bungkus cendawan 4 ulas bawang putih di titik,

    bawang besar dimayang, cili (lada jarum) 5 tangkai ikut sukalah mahu pedas tambah lagi, serbuk

    lada sulah garam dan gula secukup rasa

    ~ nora

    Cendawan tiram ni special, ramai yang tanya macam mana nk masak.. tapi i dah nikmati mcam2

    rasa cndawan ni.. segala yang dah biasa masak, ape saje, masukkan aje cendawan ni.. meegoreng, tomyam, daging goreng, nsi goreng, msak lemak, masak kicap, sweet sour.. cubalah..

    mesti masakan tu akan jadi lbih special..

    ~ biesha

    goreng pun sedap.Kat johor, jalan seelong (nak ke senai), ade 1 kedai makan menu utamanya cendawan. ade sup

    cendawan, nasi goreng cendawan, cendawan goreng.. mcm2 lagi...

    boleh dikatekan setiap menu ade cendawan (makanan la, air cendawan xder)

    sila la cuba..~ abid

    Kok ngak ada gambarnya siih??kasih dong gambarnya!!

    guekan kepengen ngliyat gambarnya

    ~ Karman

    Boleh tak, terangkan secara terperinci cara2?~ halina_755@yahoo.com

    hello..

    boleh tambah lagi tak info tentang

    khasiat

    cendawan tersebut dlm kehidupan kita seharian.

    Merci..

    ~ KamarulAnuwa.AbdulRazak@ap.sony.com

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    Global Solar Agriculture Scientist

    The main objective of this blog is to share innovative ideas and research activities related to agricultural

    science and to promote sustainable agriculture for global food security.

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    Citrus Disease Listing

    Pleurotus sajor caju mushroom cultivation

    by ujjwalkushwaha @ Tuesday, Feb. 01, 2011 11:47:07 pm

    INTRODUCTION

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    The cultivated mushrooms mostly belong to the family Agaricaceae of class Basidiomycetes. Mushrooms

    may be saprophytic, parasitic and mycorrhizal in their mode of living. Most of the cultivated mushrooms

    are saprophytic; they feed on organic matter which has already been manufactured by plants or

    animals. In nature they grow on fallen leaves, animal droppings and stumps of dead wood (Bilgrami &

    Verma, 1978). In nature mushrooms grow wild in every country from snowy mountains to sandy deserts

    on all types of soils, pastures, forests, cultivated fields or water lands. They appear in all seasons, chieflyduring the rainy weather, wherever organic matter or its decomposition products are available (Kapoor,

    1989). Mushroom a food of high quality, flavour and nutrition value have high content of protein, low

    content of fat (4%), vitamins (B1, B2, C, niacin, biotin etc), minerals (P, Na, K, Ca) and high content of

    fibers and carbohydrates (Peter, 1991). Mushrooms are also used for chronic catarrh diseases of the

    breast and hinges, lower the cholesterol level of blood, improves circulation, remedy for night sweating

    in tuberculosis, rheumatism, gout, jaundice, dropsy, intestinal worms and have anti-tumor, anti-viral and

    anti-cancer agents.

    The most well known species of Pleurotus are P. ostreatus, P. florida, P. eryngii, P. cystidiosis, P.

    flabellatus, P. cornucopie, and P. sajor-caju. P. sajor-caju is recognized as an excellent mushroom. It canbe cultivated within a wide range of temperatures on different natural resources and agricultural

    wastes. The cultivation of oyster mushroom is simple as compared to other varieties. The mycelial

    growth variation of six species of Pleurotus at different temperatures was studied by Mehta & Bhandal

    (1988). The six species were propagated on PDA medium at 10, 15, 20, 25, 30, 35, 40oC. They found that

    the time taken for complete colonization was 16 days and suitable temperatures were 15, 20, 25 and

    30oC while no growth was observed at 10, 35 and 40oC. The sporophores of P. sajor-caju have 26.9 %

    protein having high digestibility values and all essential seventeen amino acids in good concentration.

    The five species of Pleurotus cultivated on cotton seed hulls, wheat, rice or maize straw are different in

    composition of crude protein. Among the substrates, rice straw was best for mushroom growth (Qin et

    al., 1989). P. sajor-caju can be successfully grown on paddy straw at temperature range of 19.1-30.5oCand relative humidity 65.5-80%, there is a decline in yield above and below this temperature (Singh,

    1981). Oyster mushroom can be grown on most of the agricultural wastes of which sugarcane bagasse

    proved to be the best substrate for sporophore production (Khan & Khatoon 1982).

    Pleurotus sajor-caju can be grown on wheat straw, paddy straw, stalks and leaves of sorghum, pearl,

    millet and maize for commercial cultivation. The cotton stalks and leaves induced high yield (2361

    gm/10Kg substrate) followed by sorghum stalk and leaves (1463 gm/10 Kg substrate) of oyster

    mushroom (Patil et al., 1989). Four strains of oyster mushroom on cotton waste showed fastest spawn

    running in blue gray strain of P. ostreatus with highest yield in first and third flush while P. sajor-caju

    gave highest yield in second flush (Muhammad & Khan, 1993). The cultivation of P. sajor-caju onbagasse medium showed vigorous growth and highest yield of 174 Kg FW/100 Kg medium than wheat

    straw and wheat bran (Shi, 1994).

    The objective of the present project work was to evaluate production and quality of the edible

    mushroom Pleurotus sajor-caju cultivated on fresh and washed rice straw, supplemented with a

    nutrient solution of arhar.

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    MATERIAL AND METHODS

    Production of inoculum: the production of inoculum in test tubes was performed according to Bononi et

    al. (1995).

    Production of spawn: wheat grain was cooked for 15 minutes, drained and cooled, and 6g calcium

    carbonate and 12 g gypsum per kg were added in relation to their mass (Gabrielli et al., 2002). A bottle

    was filled with parts and autoclaved twice at 15 plb. Then in a closed sterilized chamber mycelium ofinnoculum was transferred. It was autoclaved at 250C.

    Production on washed substrate:

    Rice straw were bro