Mushroom cultivation represents a vital biotechnological innovation that converts agricultural waste into a high-quality food source, addressing both waste management and nutritional security. This review explores the fundamental biology and ecological role of fungi, the nutritional and medicinal benefits of edible mushrooms, and the detailed, multi-step process of their cultivation, focusing specifically on Agaricus bisporus (white button mushroom). The study highlights mushroom farming as a sustainable and economically viable agribusiness, particularly in regions like Jammu and Kashmir, where temperate climates and local waste resources create a favorable environment for year-round production. The detailed production technology is a scientifically managed process encompassing compost preparation, a critical step that transforms raw agro-waste into a selective growth medium; spawn preparation and spawning, which involves inoculating the compost with pure fungal mycelium; casing, where a protective layer is added to stimulate fruiting; and finally, fruiting and harvesting, which requires precise environmental control for optimal yield. The review emphasizes the importance of utilizing innovations like region-specific composting methods and maintaining strict hygiene to ensure successful, high-quality production. Ultimately, mushroom cultivation is presented not just as a farming technique, but as a powerful tool for promoting sustainable livelihoods, creating employment, and enhancing public health. Production challenges include a lack of proper infrastructure like shade-net houses, high costs of raw materials, unavailability of quality spawn, and sensitivity to extreme weather. Marketing challenges are marked by poor market access, high transportation costs, and a lack of cold storage, leading to significant post-harvest losses and reduced profitability. Strategic issues facing initial projects often involve suboptimal compost quality, inconsistent yields, and high production costs due to a reliance on expensive, non-local inputs and machinery. Despite these hurdles, the economic analysis reveals a highly feasible and profitable model. With a modest initial fixed investment of approximately ₹1.47 lakh, an operation can generate a net annual profit of nearly ₹1.5 lakh, achieving a strong benefit-cost ratio of 1.90. This demonstrates that mushroom cultivation is a low-risk, scalable, and sustainable venture that provides substantial income and supports rural employment, particularly for women and youth. The study concludes that with targeted support for training, infrastructure, and market linkages, this model can become a powerful tool for economic empowerment and diversification in the agricultural sector.

Improving post-harvest quality and nutritional value in bitter gourd through precise fertigation strategies is critical for enhancing both marketability and consumer health benefits. The present study evaluated the shelf life and nutritional profile of four bitter gourd hybrids, KBH 1 (V1), KBH 2 (V2), Maya (V3) and Pusa Hybrid 4 (V4), under six fertigation regimes: 75 % RDF (T1), 100 % RDF (T2), 125 % RDF (T3), 150 % RDF (T4), Package of Practice (T5) and absolute control (T6). Physiological loss in weight (PLW) was assessed under ambient (S1) and cold (S2) storage conditions. The best outcome, with minimal PLW, was observed in refrigerated V2 plants under reduced fertigation (S2T1V2), demonstrating that 75 % RDF combined with cold storage most effectively maintains fruit integrity post-harvest. Nutritionally, bitter gourd proved to be a potent source of bioactive compounds such as vitamin C, phenolics, chlorophylls, carotenoids and essential minerals (Fe, P, K). Notably, 125 % RDF treatment on Maya (T3V3) displayed the highest vitamin C content and strongest antioxidant activity (DPPH assay), while T3V2 reached peak total phenolics. Standard fertigation (T2V2) maximized soluble solids, chlorophyll a, total chlorophyll and carotenoids. The control treatments (T6V1 and T6V2) excelled in FRAP antioxidant capacity and chlorophyll b, respectively. Mineral accumulation also varied. Phosphorus peaked in T2V3, potassium in T3V1 and iron was elevated under multiple T1 and T4 treatments. These results indicate that moderate fertigation (125 % RDF) enhances antioxidant properties, whereas reduced fertigation can improve specific quality traits. Thus, optimal fertigation enables producers to optimize both shelf life and nutritional value in bitter gourd.