The growth and development of Pleurotus eryngii has high requirements on the environment.

Pleurotus eryngii, which is usually used for cooking, is an edible mushroom grown in the Euro-Mediterranean region, the Middle East and North Africa, but also in parts of Asia. It is named because of its almond flavor and the taste of mushroom as thick as abalone. 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. What are the environmental requirements for the growth of Pleurotus eryngii?

What are the environmental requirements for the growth of Pleurotus eryngii?

1. Temperature environment: the mycelium of Pleurotus eryngii preferred the culture condition of about 25 ℃, the suitable temperature for fruiting body growth was 10 ℃ ~ 25 ℃, and the most suitable temperature was about 15 ℃.

2. Light environment: Pleurotus eryngii does not need any light conditions in the mycelial growth stage, so we should avoid the light. However, the growth and development of fruiting body needs appropriate amount of scattered light.

3. Air environment: fresh air is needed for mycelium and fruiting body growth of Pleurotus eryngii. However, in the mycelium growth stage, a certain concentration of carbon dioxide accumulation can stimulate and promote the mycelium.

4. Acidity and alkalinity environment: the suitable pH value for mycelial growth of Pleurotus eryngii is 4.5-8, the suitable substrate pH is 6-7, and the most suitable range is 5.5-6.5. Too low or too high will have different inhibitory effects on the development of mycelium.

5. Water environment: in artificial cultivation, it is appropriate to adjust the moisture content of the base material to about 65%; during the sterilization period, the air humidity in the culture room should be adjusted to about 70%; and the humidity in the mushroom stage should be kept at 85% to 95%. To ensure the normal and healthy development of the fruiting body.

Second, where is the origin of Pleurotus eryngii?

The producing areas of Pleurotus eryngii are naturally distributed in Italy, Spain, France, Germany, Czechoslovakia, Hungary, the southern part of the former Soviet Union, Morocco, India, Pakistan, Xinjiang of China and western Sichuan.

Pleurotus eryngii is produced in many places in China, among which the production scale of Pleurotus eryngii in Shijiazhuang, Hebei and Tang County of Baoding is relatively large.

Third, when does Pleurotus eryngii usually be planted?

Under natural conditions, according to the suitable growth temperature of Pleurotus eryngii, it is generally suitable to be cultivated in autumn, winter and spring, but in areas with high winter temperature, it is better to arrange to produce mushrooms in December-February, because the temperature is too high or too low to form primordium. it is not conducive to the growth and development of fruiting bodies. Pleurotus eryngii is different from other Pleurotus ostreatus, if the head tide mushroom is not formed normally, it will affect the occurrence of the second tide mushroom and will inevitably affect the total yield. Therefore, the appropriate cultivation period should be arranged according to the suitable temperature for mushroom production in both the south and the north, and it is generally appropriate to make cultivation bags 50 days in advance when the local temperature drops below 18 degrees.