High-yielding Cultivation Techniques of Pleurotus eryngii

High-yielding Cultivation Techniques of Pleurotus eryngii

The mushroom of Pleurotus eryngii is mainly grown on plants such as eryngidaceae and eryngium, which is also called P. pleurotus. Pleurotus eryngii is rich in nutrients, and its fruit body contains about 16% of protein, 11% of crude fat, 6% of ash, 4% of crude fiber, and 18 kinds of amino acids. The taste is excellent. Regular consumption can prevent cardiovascular diseases, diabetes and obesity, and have beauty and other health functions. In recent years, it has been very popular in the market and has the reputation of delicious boletus on the grassland. First, the morphological characteristics. The fruiting body is solitary or grouped. The diameter of the mushroom cap is 2-12 cm. The initial cap margin is hemispherical, smooth, dry, and finely fibrous. When young, light gray mature, light yellow, white fungus and almond flavor. The pleats grow downward, dense, slightly broad, milky white, with smooth edges and sides, and small pleats. Mushrooms stalked or lateral, club-shaped to bulbous, meristem, nearly white, fleshy fibrous, white. Aseptic rings or screens. Second, biological characteristics 1, nutrition: Pleurotus eryngii is a decomposition of lignin, cellulose, a strong ability of edible fungi, need to have more abundant nutrition, especially nitrogen sources, high yield, mushroom buds than the amount of occurrence many. 2, water: Pleurotus eryngii is more drought-resistant, the amount of water is the decisive factor in the level of output. During the growth stage of mycelia, the suitable moisture content of the culture medium is 60-65%. During the growth period of the fruit body, the mushroom body should not be sprayed with water, and it should be higher when the ingredients are adjusted, which is beneficial to increase the yield. The relative humidity of air can be about 60%, and the 90-95% fruit body phase is appropriate. 3, temperature: temperature is the key to determine the success of Pleurotus eryngii cultivation, mycelium growth temperature range is 22-27 °C, the optimum temperature is about 25 °C, higher than 30 °C mycelium growth is poor. Pleurotus eryngii is a constant-temperature robust mushroom. In addition to the temperature difference stimulus during the formation of the primordium, there should be a small temperature difference during the growth phase of its fruit body. The mushrooming temperature range is 8-16°C. The fruiting body has a growth temperature of 10-21°C and an optimum temperature of 10-18°C. 4. Air: The amount of oxygen needed for the growth phase of mycelia is relatively small, and low concentrations of CO2 have a stimulating effect on mycelial growth. During the primordial growth phase, sufficient oxygen is needed. During the growth and development of the fruit body, CO2 concentration should be less than 0.02%. 5, light: the growth phase of mycelium does not require light, in the primordium formation and fruiting body growth and development, you need a certain amount of scattered light, the appropriate degree of illumination is 500-1000Lx. 6. pH: The pH value of mycelium growth is 4-8, the optimum pH is 6.5-7.5, and the optimum pH of the mushrooming stage is 5.5-6.5. Third, cultivation technology 1, cultivation season. Due to the high cost of cold storage, it is necessary to stagger time with the shed mushrooms. In the northern region, the choice of mushrooms is generally appropriate from June to October to meet market demand. 2, cultivation methods. The use of cold storage or cold room cultivation, must make full use of the existing space, the use of plastic bags, shelf-style mushroom, with 1733 cm polyethylene plastic bags, about 100 bags per cubic meter of bacteria. 3, bacteria production. (1) Parent species: The commonly used medium is PDA or PSA. The beveled surface of the test tube and the inoculation culture were prepared according to the conventional method, and the slope was covered at a constant temperature of 25°C for 8-10 days. (2) Original species and cultivated species: The original medium formulation is: wheat species 93%, rice bran 5%, sugar 1%, potassium dihydrogen phosphate 0.3%, and gypsum 1%. Cultivated species must be best used to prevent bacterial infection in fruiting stages. The medium formulation is: cottonseed skin 78%, sugar 1%, bran 18%, gypsum 1%, lime 1.5%, potassium dihydrogen phosphate 0.3%. According to the formula, mix well and mix well and fill cans or pouches with polypropylene (1225 polypropylene), then autoclave for 2.5 hours or 4 hours, then inoculate when the pan cools below 30°C, and cultivate at 25°C for 30- It can be used over 35 days. 4, materials formula. (1) Mixed wood chips 37%, cottonseed hulls 37%, bran 18.5%, corn flour 5%, gypsum 1%, sugar 1%, lime powder 0.5%, pH 9-11. (2) 78% cottonseed husk, 18% bran, 1% sugar, 2% corn flour, 1% gypsum, pH 9-11. (3) 23% of miscellaneous wood chips, 23% of cottonseed hulls, 18% of wheat bran, 1% of white sugar, 1% of gypsum, 4% of corn powder, 30% of bean powder, and pH value of 9-11. 5, cultivation bag production and cultivation. Cold storage Mushroom bagging generally starts in early February to mid-March, and is completed before the end of March, depending on the size of the library. According to the characteristics of fruiting, different kinds of bags can be used. According to the mushrooming situation in recent years, a polybag system with a diameter of 17330.05 centimeters is mostly adopted, and the biological conversion rate is high. According to the formula, after the good material is weighed, it is exposed to the sun for 2 days, then 65-68% of water is added, mix well, and the mixture is dulled for 12 hours to facilitate the absorption of the main ingredients. Then, the auxiliary materials are added and the ingredients are mixed into the bag. . The length of the bag is 17-18 cm, and the wet weight of the material is 2-2.2 kg. The normal pressure steam sterilization reaches 100°C for more than 16 hours. When the material temperature drops to 60°C, the pot is cooled, and the temperature is below 30°C. After entering the culturing chamber, high-low-high germination temperature was used for culturing. When the mycelium grows to 1/4, it is necessary to properly ventilate at both ends of the bag to facilitate growth. During the germination period, pay attention to the inspection of the contaminating bacteria bags and handle them as soon as possible. Fourth, fruiting management. Cold storage for fruiting, because it is the anti-season cultivation, bacteria are frequent activities, so we must pay attention to the prevention and treatment of bacteria. The baghouse should be disinfected before entering the storehouse. According to the routine use of formaldehyde and potassium permanganate fumigation 48 hours, mushrooming management techniques are as follows. 1, bag processing: Before the bag into the cold storage, must be selected. The locally contaminated bacterial bags were treated (smeared with 20% Caustic Soda) and then stored in the whole bag after maceration. 2, low temperature and temperature difference stimulation. When the bacteria bag enters the cold room, it is humidified and cooled, the bag is lowered to 8°C (to prevent 8°C or less), and the bag is allowed to warm to 18°C. After 3-5 days, the mycelium rejuvenates and the bag is opened. 3, timely open bag ventilation. After the rejuvenation of the mycelium, the air humidity in the library is kept above 90%. Relieve bag mouth ventilation, or use a blade to cut into a 3-5-diameter circular hole for ventilation. When the temperature difference is stimulated for 8-15 days, the primordium appears and the temperature is prevented from being too high. 4, budding period. When the primordium appears, it is appropriate to return large ventilation to facilitate the differentiation of the cap. At the same time, increase the air humidity. Keeping the temperature at a constant temperature of 12-14°C can make the mushroom white and maintain the hardness of the mushroom body. 5, Lei Lei. When the cap of the original base appears, select 2-3 good mushrooms and remove the other mushrooms. 6, temperature and humidity control. In the cold storage of mushrooms, we must control the temperature. In the early stage, when the mycelium rejuvenated, the bacteria bags themselves will generate heat, and they must prevent the temperature from becoming too high, causing burning of the bacteria, or contamination due to temperature drop. At the same time, the humidity is maintained at more than 90%, which is conducive to the growth of the mushroom body. 7, timely harvest. When the mushroom body grows to more than 8 cm or the umbrella cover will normally be harvested, each mushroom can be harvested separately. After harvesting, the mushrooms were cooled to 0-4°C for packaging. Use vacuum bags and foam boxes for 5-7 days for sale. Fifth, problem exploration. In the cold storage of mushrooms, the conversion rate is low, how to increase production and reduce the amount of water and electricity is urgently needed to solve the problem, in order to facilitate anti-season production increase production, reduce costs, to enhance market demand and expand sales. ("Rural Science and Technology Development" period of 2004.5)

Next Article
Prev Article