Key points of intensive cultivation and Management of Pleurotus eryngii

Pleurotus eryngii, also known as Pleurotus ostreatus, is named for its almond flavor and fleshy taste like abalone. It is a new variety of rare edible fungus successfully developed and cultivated in recent years and integrated with edible, medicinal and dietotherapy. There are many products of Pleurotus eryngii in the market, such as Pleurotus eryngii-Pleurotus eryngii, Pleurotus eryngii extract, instant Pleurotus eryngii small packaging, independent packaging of Pleurotus eryngii and so on. The meat of Pleurotus eryngii is thick, crisp and tender, especially the stalk tissue is dense, strong and milky, which can be eaten completely, and the stalk is more crisp and refreshing than the cap, so it is known as "king of Pleurotus ostreatus" and "dried shellfish". With pleasant almond flavor and taste such as abalone, it is suitable for fresh-keeping and processing, and is loved by people.

The fruiting body of Pleurotus eryngii is solitary or grouped, the cap is 2-12cm wide, arched at first, then gradually spread, the center is shallowly concave to funnel-shaped when mature, the surface is filamentous, smooth, dry, fine fibrous, the lid edge is rolled in when young, wavy or deeply split after maturity; the flesh is white, with almond flavor, no milk secretion; pleats are elongated, dense, slightly wide, milky white, edges and both sides flat, with small pleats. Stipe 2-8cm to 0.5-3cm, eccentric or lateral. Pleurotus eryngii belongs to medium and low temperature fruiting fungi. The suitable temperature for fruiting body development is 10 Mel 15 ℃, which is usually cultivated in indoor bacterial bags. The main materials for cultivation are cottonseed hull and sawdust, and other excipients are wheat bran, sugar and calcium carbonate.

Pleurotus eryngii: it is a new variety of rare edible fungi which is successfully developed and cultivated, which integrates edible, medicinal and dietary therapy. The mushroom body has almond flavor, thick meat, fresh and tender taste, delicate taste, rich nutrition, and can cook dozens of delicacies. It also has the effects of reducing blood lipids, lowering cholesterol, promoting gastrointestinal digestion, enhancing body immunity, preventing cardiovascular diseases, etc., and is very popular with people, and the market price is 3-5 times higher than that of Pleurotus ostreatus.

Key points of intensive cultivation and Management of Pleurotus eryngii

Pleurotus eryngii, mainly edible mushroom stalk, is favored by the market because of its fresh and tender taste and pleasant almond fragrance. It is understood that in recent years, the market has been in short supply, and the seasonal sales price is very high. The production and management benefits are considerable, so it is one of the key development varieties of edible fungi.

The variety of Pleurotus eryngii is divided into two types of strains, one is bowling ball, its fruiting body is expanded at the base of the stalk, tapering upward, the cap at the top is smaller, and only the diameter of the joint of the stalk is slightly open, generally about 0.3-0.8 cm; the second is columnar mushroom, that is, the upper and lower thickness of the stalk is basically the same, and the cap is also small. The former has good shape, white color and high value, but the biological efficiency is low. The biological efficiency of general commodity production is about 4060%. The latter has a higher mushroom yield, the biological efficiency is generally more than 80%, and the high one can exceed 120%. However, because the mushroom farmers do not know much about their biological characteristics, the commercial mushroom rate is not high, which makes it difficult to obtain ideal production benefits.

Strengthening cultivation management can achieve the effect of high quality and high yield. according to our research, the implementation of "three-step" tactics in management can ensure the production effect to the greatest extent.

The first step: the overall balance of base material nutrition is the foundation. The phenomenon of uneven mushroom production and low yield in production is directly related to the lack of nutrition of base material and the imbalance of nutrition. The majority of mushroom farmers can be told clearly: practice has proved that even if cottonseed shell is used as the base material, there is also a lack of a large number of nutrient elements, and only through artificial deployment and supplement can the mycelium have sufficient nutritional support. in order to improve the vitality of the mycelium (decomposition ability), so that the amount of mushroom production can be guaranteed. The basic formula is as follows: 150 kg of cottonseed shell, 70 kg of sawdust, 30 kg of wheat bran, 5 kg of soybean cake powder, 5 kg of calcium superphosphate, 5 kg of gypsum powder, 1 kg of lime powder, 0.75 kg of urea, 1 kg of sucrose and 1 bag of three-dimensional nutritional essence (mixed type) of edible fungi. Or sawdust 150 kg, cottonseed shell 45 kg, wheat bran 45 kg, corn meal 10 kg, soybean cake powder 5 kg, calcium superphosphate 6 kg, gypsum powder 1.5 kg, lime powder 1.5 kg, urea 1 kg, edible fungus three-dimensional nutrients 1 / 2 bags. Note: mix the lime powder in the formula with sawdust and wheat bran after adding water, pile up for 2 days, then mix well with other raw and auxiliary materials, and finally add three-dimensional nutritional essence of edible fungi. Bagging, sterilization and inoculation are all routine. The second step: the full ripening of mycelium is a complete guarantee. It is found that although Pleurotus eryngii does not need the longer post-ripening period of Pleurotus eryngii, it is an important guarantee for neat and uniform mushroom production and uniform size to adjust the temperature to make it fully mature, fully mature and consistent after the completion of the inoculation. The basic operation is as follows: after all the bacterial bags are full of bacteria, try to adjust the temperature to keep it below 20 ℃, and when possible, it can be controlled at about 12 ℃, so that the mycelium can make "lateral development" at low temperature. After about 10 to 20 days, the mycelium is thicker and stronger than the original, which lays a foundation for improving its decomposition ability. Then, raise the temperature to more than 25 ℃ and no more than 33 ℃, make the mycelium active again, fully absorb and transform the nutrients of the base material, and then increase the amount of mycelium, that is, accumulate biological energy, so as to lay a good material foundation for the next step of mushroom emergence, which will take about 10 days. The third step: timely and appropriate management of sparse buds is a condition. The bud thinning of Pleurotus eryngii is a technical link missed by most mushroom farmers, which is an important condition to ensure high quality and high yield. with proper operation, the commodity rate of mushroom products can be raised to more than 95%. The operation of thinning buds is simple: first, prepare a wallpaper knife, or grind it into a sharp-edged knife with a hacksaw blade; secondly, select dense buds at the point where mushroom buds occur, and make sure that each mushroom surface retains 2 or 3 buds. Cut off the tips of the rest of the buds with a sharp knife. But we should pay attention to two points: first, the preserved mushroom buds should be properly spaced to avoid crowding when they grow up, and second, do not hurt the reserved buds when thinning them. Finally, after completing the operation of thinning buds, spray 800-fold solution on the walls, floors, vents and other places in the shed in time, and gently spray 1500-fold mushroom disinfectant solution on the space of the mushroom shed to prevent the wound of thinning buds from being infected with virus. During the fruiting body growth, keep the greenhouse temperature 15 ℃, greenhouse humidity 85%, fresh ventilation and weak scattered light. The rest of the management is the same as the routine.