Cultivation techniques of Morchella (Bamboo)

Morchella (Morchella) is a precious variety of edible fungus with high price and rich nutritional value, which is named because it looks like sheep tripe. So, what is Morchella? What are the cultivation techniques of Morchella? Today, the editor will take you to know more about it.

1. Brief introduction of Morchella

Morchella, also known as Phyllostachys pubescens, is an edible fungus of the genus Morchella of the family Saddleaceae. Wild Morchella is smaller than artificially cultivated Morchella, about 6-14cm. Morchella is mainly produced in Gansu, Yunnan, Sichuan, Guizhou, Hunan and other southern regions of China. It grows in the coniferous broad-leaved forest mixed forest with an altitude of more than 2000 meters. There are about 20 species of Morchella.

2. Cultivation techniques of Morchella.

1. Formula of culture material

Formula 1: cotton hull 75%, wheat bran 20%, gypsum 1%, lime 1%, humus 3%

Formula 2: crop straw powder 74.5%, wheat bran 20%, phosphate fertilizer 1%, gypsum 1%, lime 0.5%, humus 3%.

Formula 3: sawdust 75%, wheat bran 20%, phosphate fertilizer 1%, gypsum 1%, humus 3%

The above three formulations are all available. Note that the ratio of material to water is 1RU 1.3, and the good material needs to be fermented for 20 days, with a water content of 60%. It is packed in polypropylene or polyethylene plastic bags and sterilized at 100 degrees Celsius for 8 hours.

2. Indoor unbagged cultivation of Morchella.

After the mycelium grows in the bag for 5-6 days, disinfection can begin to cultivate. Lay a layer of plastic film on the surface of the bed, and another layer of humus soil with 3cm thickness. The rods are arranged on the bed with a density of about 40 per square meter. Spray water to moisten the bed and cover it with a layer of 3-5cm soil, topped with 2cm thick bamboo leaves. Keep the soil moist and fruit bodies can grow after a month. In the south, the best mushroom can be produced from March to April, and it can mature about a week after mushroom, and the color can be harvested from dark gray to light gray or brownish yellow.

3. Outdoor unbagged cultivation of Morchella.

The woodland with 3% sun and 7% shade is used as the border, the depth of the border is 15-20cm, water is watered once after finishing the bed, and then sterilized with 10% lime water. The management method of mushroom production refers to the method of indoor mushroom production. It should be noted that to prevent the border from direct sunlight, pay attention to control the temperature and humidity in the border.

4. Control of diseases and insect pests of Morchella

Morchella is prone to diseases and insect pests in the process of growth, which is dominated by prevention and supplemented by treatment. Maintain the sanitary environment of mushroom production, and do a good job in the prevention and control of diseases and insect pests before sowing. If diseases and insect pests occur, you can spray an appropriate amount of 10% lime water to kill bacteria and insects.

5. Morchella processing

Morchella should be dried or dried immediately after harvest. In the packaging according to the size according to the grade packaging, and do a good anti-corrosion measures.

Morchella is a kind of precious edible fungus, which contains many amino acids needed by human body. It is an advanced nutrition and health food. The prospect of Morchella cultivation is very good, you can learn more before deciding whether to invest or not. The above is the cultivation techniques of Morchella sorted out by Tuliu.com. Do you understand?