Key points of off-season cultivation and Management of Lentinus edodes

Lentinus edodes (scientific name: Lentinus edodes), also known as winter mushroom, mushroom, north mushroom, thick mushroom, thin mushroom, flower mushroom, vertebral antler, is a kind of edible fungus. The common edible part is the fruit body of Lentinus edodes, and the fresh Lentinus edodes is dehydrated into dried Lentinus edodes, which is easy to transport and preserve. it is an important north-south product. Dried and fresh Lentinus edodes are widely used in Chinese food. Dried shiitake mushrooms should be soaked in water when cooking. Among the vegetarian three delicacies, Lentinus edodes often appears as one of them. In fasting, Lentinus edodes is also one of the important raw materials.

Morphological characteristics of Lentinus edodes

The fruiting body of Lentinus edodes is solitary, tufted or grouped, and the fruiting body is medium to slightly larger. The cap is 5-12cm in diameter, sometimes up to 20cm, hemispherical when young, then flattened to slightly flattened, with rhombic, light brown, dark brown to dark cinnamon on the surface, dark scales in the middle, and dirty white hairy or flocculent scales on the edges. The fungus is white, slightly thick or thick, fine and fragrant. The margin is curled when young, with white or yellowish-white villi that disappear as they grow. There is a bacterial curtain under the cap, which breaks down and forms an incomplete bacterial ring. When ripe, the cover edge is rolled back and cracked. Pleats white, dense, curved, unequal. The stalk is often biased, white, curved, 3-8cm long, 0.5-1.5 ⑵ cm thick, ciliate scales below the ring, fibrous, solid inside. The bacterial ring is easy to disappear and is white. The spores are printed white. The spores are smooth, colorless, oval to oval, 4.5-7 × 3-4 μ m, and reproduce with spores. Binucleate hyphae have lock-like union.

Key points of off-season cultivation and Management of Lentinus edodes

The out-of-season cultivation of Lentinus edodes refers to the use of natural or artificial caves and civil air defense fortifications for summer cultivation, but there are no such facilities in most places. therefore, the use of ordinary greenhouse and cooling equipment for out-of-season cultivation will become the mainstream of production. the main technical points are as follows: 1. Cultivation facilities: common edible mushroom greenhouse, after the completion of spring production, after cleaning out the original bag, cleaning inside the shed Check and repair the greenhouse film, spray appropriate amount of medicine to sterilize, and then build a mushroom rack according to the height of about 25 centimeters, each shelf is about 5 to 7 layers, and the top of the shelf is connected and fixed with thin bamboo poles, after confirmation, pour water into the shed, after the water seeps, sprinkle lime powder in the shed, and then move the bacterial bag to the shelf. 2. Cooling equipment: at present, the patented product "multi-function water temperature and air conditioner" of a certain research institute has been finalized for production. This equipment can not only be used for cooling production in summer, but also for heating and cultivation in winter. It has obvious energy saving and excellent results. In 2004, the demonstration application was carried out in the edible fungus base of our unit, and the culture temperature was reduced to 20: 25 ℃ from July to August, and the effect was very good. When heating up in the low temperature season, as long as a small amount of coal, firewood and other fuels, the air outlet temperature of the equipment can reach 70 ℃. Now, in addition to the production of edible fungi, it has been used in vegetable greenhouse production. 3, bacteria bag color conversion: conventional production procedures for bacteria production and bacteria bag production, after all the completion of bacteria, the white bacteria bag "well" font code high, and covered with plastic film, grass, etc., to make it warm at the same time, by adjusting the coverage of grass and plastic film and uncovering at night, on the one hand, to promote the white mycelium on the surface of the bag to lodge, and second, to increase the temperature difference of the bag to promote its color change as soon as possible. 4. Temperature regulation and bud promotion: the bacteria bags that change color can be moved into the shed after replenishing water treatment, with an interval of about 5 cm and discharged in a single layer, which is cooled by a "multi-function water temperature and air conditioner". After 1 or 2 days, high temperature stimulation is carried out, combined with water and light stimulation in the shed, small mushroom buds appear in about a week. After that, keep regular use of water and minimize the humidity difference to ensure that mushroom buds continue to appear. The basic management indicators of this stage are: the temperature is kept between 20: 30 ℃ and the temperature difference is about 10: 15 ℃; the air humidity is between 75% and 95%. Because the cover of Lentinus edodes is thicker and adapts to the larger humidity difference, there is no need to worry that excessive humidity difference will lead to death; by adjusting the cover of the roof, the light intensity in the shed can be kept at 300 ~ 1200 lux; appropriate ventilation to keep the fresh air in the shed. 5. Mushroom production management: because the plastic film of the mushroom bag is thick, the mushroom bud can not break out by itself, so it is necessary to cut the plastic film manually. The method is: in the place where the mushroom bud occurs, cut the plastic film with a small blade, and be careful not to hurt the mushroom bud. If the management is careful, the plastic film can be cut into a round opening along the mushroom bud, which can avoid deformed mushrooms to the maximum extent. After the young bud protrudes, it enters the mushroom production management stage, which should be maintained: the temperature is 20: 28 ℃, the humidity is between 75% and 95%, about 500-1000 lux of light and proper ventilation; when the diameter of the cap is more than 2 cm, the mushroom body can be directly sprayed with three-dimensional nutrients of edible fungi. When the edge of the lid of Lentinus edodes is still rolling down (the edge of the gong), but there is a tendency to unfold, it should be harvested in time. Note that to a certain extent, the temperature in the greenhouse and "foliar fertilization" at this stage will determine the quality of Lentinus edodes. 6. low tide management: the tide of Lentinus edodes is more obvious, and the water loss of the mushroom bag is more serious after the first tide mushroom is harvested, so it is necessary to replenish water and sample bacteria before the lower tide mushroom can be managed and harvested. The common method of replenishing water is to use the original ditch, canal, pit or dig a soil pit, spread plastic film inside, discharge the bacterial bag, when it is about 20 centimeters away from the upper edge, spread a plastic film to make it concave, fill it with water in the concave type, and form a certain pressure, then fill the pit of the bacterial bag with water, after filling up, maintain for 24 hours, you can drain water, put the bacterial bag on the shelf of mushroom production, and refer to the aforementioned management. Generally, about 5 tide mushrooms can be collected, and the biological efficiency is about 80%.