Matters needing attention in summer cultivation of volvariella volvacea

Straw mushroom, also known as orchid mushroom and bract mushroom, originated from Nanhua Temple in Shaoguan, Guangdong Province. It was artificially cultivated in China 300 years ago and was introduced into the world by overseas Chinese in the 1930s. It is an important tropical and subtropical mushroom. It is the third largest cultivated edible fungus in the world. The output of straw mushroom in China ranks first in the world, mainly distributed in South China. Straw mushroom is nutritious and delicious. Each 100g fresh mushroom contains 207.7mg vitamin C, 2.6 g sugar, 2.68 g crude protein, 2.24 g fat and 0.91 g ash. Volvariella volvacea protein contains 18 kinds of amino acids, of which essential amino acids account for 40.47-44.47%. In addition, it also contains a variety of mineral elements such as phosphorus, potassium, calcium and so on. Straw mushroom gets its name because it often grows in wet and rotten straw and is mainly produced in Guangdong and Guangdong, Fujian, Jiangxi and Taiwan. Fat, thick meat, short handle, smooth, delicious, so it is known as "orchid mushroom" and "delicious foot mushroom".

As evidenced by historical data, volvariella volvacea originated in China and has a history of more than 300 years. In the second year of Daoguang (1822), Ruan Yuan and other seal repair "Guangdong Tongzhi Native products" purpose "boat car smell record": "Nanhua mushrooms: South people call mushrooms mushrooms, Yuzhang and Lingnan are also called mushrooms." Produced in Caoxi Nanhua Temple, the name Nanhua mushroom, also home toadstool. It tastes as good as mushrooms in the north. " In the twenty-third year of Daoguang (1843), Huang Peixiu's "the products of Yingde County" also wrote: "Nanhua mushrooms: yuan (original) out of Qujiang Nanhua Temple, the effect of native people, the taste of mushrooms in the north is not reduced." According to the Ningde County Chronicles of Fujian Province, "the urn kiln in the north of the city is rotten and gives birth to mushrooms after rain, just like stars spitting out in clusters, and farmers gather and throw up in the city." It can be seen that straw mushroom is originally a kind of wild edible fungus growing on rotten grass in the south, which was first picked and eaten by monks in Nanhua Temple.

Matters needing attention in summer cultivation of volvariella volvacea

1. Prevention of undernutrition

Nutrition is the material basis for the growth and development of volvariella volvacea and an important condition for high yield and high quality. The nutrients of volvariella volvacea are mainly nitrogen sources, carbohydrates, minerals and physiologically active substances. In the well-nourished bacterial bed or haystack, the mycelium grew vigorously, the fruiting body was hypertrophy, the mushroom production period was long, and the yield and quality were good. Therefore, when cultivating straw mushroom, high quality and golden straw should be selected, moldy and spoiled straw should not be used, and some organic matter such as soybean straw, chicken, duck, pig and cow manure powder should be added to the straw pile to supplement nitrogen sources. it is beneficial to high yield and high quality.

Second, prevent moisture deficiency

It is not only an important part of volvariella volvacea, but also all nutrients can be absorbed and utilized by mycelium only when dissolved in water, and the metabolites of volvariella volvacea can be excreted only when dissolved in water. Insufficient water will hinder the growth and development of volvariella volvacea, or even make it dry and die. However, if there is too much water, it will affect the ventilation of the culture material, inhibit the respiratory process, and lead to the death of a large number of hyphae and buds. Practice has proved that the water content in matrix or rice straw is about 65% suitable for the growth and development of straw mushroom hyphae. The relative humidity of the air around the mushroom bed is 85%-90%, which is the most suitable for the growth of straw mushroom fruiting body.

Third, protect against sunlight

The spore germination and mycelial growth of volvariella volvacea generally do not need sunlight, but the formation of fruiting body needs sunlight. It is difficult to form a fruiting body under completely dark conditions. Diffuse light can promote the formation of the fruiting body, promote its robust growth, increase its resistance to diseases and insects, promote the transformation and accumulation of pigments, and make the fruiting body darker. However, intense direct light has an inhibitory effect on the fruiting body. Therefore, straw mushroom cultivation in the open field must be covered with grass cover, and the site should be under the sparse shade of "one-third yang and seven shade" sunlight.

Fourth, prevent temperature discomfort

Volvariella volvacea is a kind of umbrella bacteria with high temperature, which originated from tropical and subtropical zone. The temperature range of mycelium growth is 20 ℃ ~ 40 ℃, and the optimum temperature is about 32 ℃.

The optimum temperature for fruiting body growth is 30 ℃ ~ 32 ℃. The temperature in the haystack is 35 ℃ ~ 38 ℃, which is the most suitable for fruit body development. Therefore, when the mycelium or fruiting body is lower than or exceeds its temperature range in the process of growth, effective measures should be taken immediately to restore the normal growth temperature.

Fifth, the air defense air flow passes quickly

Volvariella volvacea is a kind of aerobic saprophytic fungus. Sufficient oxygen is an important condition for the normal growth and development of volvariella volvacea. If there is not enough oxygen and carbon dioxide accumulates too much, the growth of mushroom buds often stops or dies due to respiratory inhibition, but if the ventilation is too large and the water is lost too quickly, it is also disadvantageous to the growth of straw mushroom. Therefore, it is best to choose a place where the air is slowly convective to cultivate straw mushrooms.

VI. Prevention of pH imbalance

PH is an important factor affecting the growth and development of volvariella volvacea. Practice shows that the optimum pH for mycelium growth and development of volvariella volvacea is 7.2-7.5, the optimum pH for fruiting body formation and growth is about 7.4, and the optimum pH for spore germination is 7.4-7.6. If the pH is too high, it will affect the normal growth and development of volvariella volvacea.