What are the key points of the cultivation techniques of Pleurotus ostreatus? How much is the market price per jin?

Pleurotus ostreatus is one of the ten rare edible fungi with the most development potential. Wild Pleurotus ostreatus in China is only produced in Muli, Qinghe, Tori, Tacheng, Altay and other areas of Xinjiang, and its yield is decreasing year by year. At present, the cultivation technology of Pleurotus ostreatus has been very mature, so what are the key points of cultivation techniques of Pleurotus ostreatus? How much is the market price per jin?

1. Key points of planting techniques of Pleurotus ostreatus

1. Variety selection

At present, the main varieties of Pleurotus ostreatus are Zhongnong No. 1 and ACCC50869 (606). The characteristics of these two varieties are different, and the technical methods of cultivation and management are different.

(1) Zhongnong No. 1:

The mushroom is soft, and the high temperature tolerance of the mycelium is 3435 ℃ for more than 5 days, or more than 35 ℃, the high temperature inhibition line will be formed in the bag. In the period of mushroom emergence, it takes about 110 days from inoculation cultivation bag to mushroom emergence. The deformity rate is generally 5%-10%, the temperature of mushroom production is 10%-18 ℃, the humidity of mushroom production is 85%-95%, the oxygen demand is high, and ventilation is needed.

(2) ACCC50869:

When the mushroom is hard and heat-resistant, 33-34 ℃ for more than 4 days, or more than 35 ℃, a high-temperature inhibition line will be formed in the bag. The period of mushroom emergence is about 120 days from inoculation cultivation bag to mushroom production. The deformity is generally 5% to 15%, the mushroom temperature is 8% to 12 ℃, and the mushroom humidity is 80% to 90%. General ventilation management is fine.

2. Cultivation site

Cultivation sites require flat terrain, convenient transportation, adequate water sources and good drainage, away from livestock farms, garbage dumps or incineration sites, chemical plants, paper mills and other pollution sources. Production water can be used for tap water, spring water, lake water, well water, landscape, etc., and the water quality should meet the standards of domestic drinking water. In the process of production, we should strengthen the environmental maintenance of the production site and clean it up in time, especially the waste bacterial sticks, contaminated bacterial sticks and leftovers of mushroom products should not be discarded around the mushroom shed (room) at will. In addition, stocking of livestock and animals is prohibited in production areas.

3. Cultivation season

Pleurotus ostreatus is a low-temperature edible fungus. In North China, it is generally inoculated in mid-August, full of bags in early October, scratched in early November, mushroom in early December, harvested before New Year's Day. If properly managed, the second tide of fruiting bodies will appear in February of the following year. The provinces and regions south of the Yangtze River Basin in East China should be vaccinated from late August to early September. The high-altitude mountain areas in the south and the cold areas in the north can be brought forward appropriately.

4. Cultivation raw materials and formula

Cottonseed hull is usually used as the main material in the cultivation of Pleurotus ostreatus. In recent years, the price of cottonseed shell has increased, corncob, cottonwood and peanut shell can all replace cottonseed shell, and the yield is not affected. Wheat bran, corn meal, lime and so on are auxiliary materials in production. All raw materials are required to be fresh, mildew-free and caking-free. The recommended formula is:

(1) Formula 1: cottonseed hull 62%, sawdust 20%, wheat bran 12%, corn meal 5%, lime powder 1%.

(2) Formula 2: cottonseed hull 80%, wheat bran 15%, corn meal 4%, lime powder 1%.

(3) Formula 3: sawdust 60%, corncob 20%, wheat bran 16%, cornmeal 3%, lime 1%.

(4) Formula 4: cottonseed hull 40%, cottonwood or peanut shell 40%, wheat bran 15%, corn meal 2%, lime 2%, gypsum 1%.

5. Mixing, bagging and sterilization

(1) mixing ingredients: according to the situation of local raw materials, choose one of the above ingredients, mix well with water, and the ratio of material (air-dried material) to water is 1: 1.2: 1.3.

(2) bagging: after mixing, the materials are filled in plastic bags (17cm × 38cm), each containing 650g (dry weight) of raw materials. The loading should be uniform and consistent, and should not be loosened and tightened differently. The loose part is easy to make the mycelium break, while the tight part is not good in permeability, which can easily lead to uneven fungus formation, irregular mushroom production and difficult unified management. It is suggested that the bagging machine should be used in the production and operated by a special person in order to grasp the tightness. Another advantage of using the bagging machine is that the work efficiency is high, and the operation can be completed in a relatively short time, so as to enter the sterilization process as soon as possible, prevent the culture material from rancidity, delay production and cause waste.

(3) Sterilization: sterilization operation is best specialized centralized sterilization, according to the size of the production base, appropriate configuration of different sizes of professional bagging and sterilization production lines. The equipment required for the sterilization production line are: mixer, bag loader, steam boiler, sterilization container, forklift, forklift, tool truck and so on. The amount of sterilization per pot is 20,000 to 30,000 bags per day, and the large-scale sterilization field is generally equipped with 3-5 sterilization cabinets. This method of sterilization not only ensures the effect of sterilization, but also saves labor and energy, and overcomes the problems such as simple equipment or inadequate technology of decentralized sterilization.

6. Inoculation

After sterilization, the rods were cooled to less than 30 ℃ and inoculated as soon as possible. According to the size of the inoculation scale, you can choose the vaccination box or vaccination tent. The production base with good basic conditions can be inoculated in a purified inoculation room and equipped with a suitable inoculation machine. Cultivated species can be branch species, wheat seeds, cottonseed shell species or liquid species.

7. Management of bacteria and post-ripening period

In the process of bacteria transmission, the bacterial bag is placed at a height of 4: 6 layers, the optimum temperature is 23: 25 ℃, the air relative humidity is controlled below 70%, keep ventilated, and turn over the pile every 10-15 days. The temperature is relatively high from the middle of August to the middle of September, so we should pay attention to control the temperature in the mushroom shed and try not to exceed 33 ℃ to prevent burning bacteria. The incubation period of Pleurotus ostreatus is about 40 days, that is, it is full of bags in the first ten days of October.

When the mycelium of Pleurotus ostreatus is just full, the bag is soft and the mycelium is sparse, so it can not produce mushroom immediately. It must be cultured for 40-50 days, so that the bag is solid and the mycelium is thick and white. This process is called mycelium ripening.

8. Mushroom production management

(1) primordium initiation period: the main work is to promote primordium genesis through scratching bacteria and temperature and humidity management. After scratching the bacteria, the mycelia were incubated at 18-20 ℃ for 3-5 days, and then the hyphae were treated with bud induction.

(2) fruiting body development period: the main work is to thinning buds and strengthening environmental management to promote the normal growth of young mushrooms.

(3) fruiting body mature period: the temperature of the mushroom room is controlled at 8: 12 ℃, the air relative humidity is kept at about 85%, which should not be too wet; strengthen ventilation, maintain scattered light, make the mushroom body thick and white.

(4) the harvest time of fruiting body: the cover of mature Pleurotus ostreatus is flat and smooth, the surface is shiny, the middle is flat or concave, and the bacterial fold is clear and extended. When overcooked, the edge of the cap goes up. When the cover of Pleurotus ostreatus is kept in the inner roll, it should be harvested in time.

After harvest, it is necessary to clean up the material surface in time and carry out bacterial management to prepare for the second tide of mushrooms. The temperature is 1218 ℃ and the humidity is about 60%. After one month, the budding and mushroom production management can be carried out.

Second, how much is the market price of Pleurotus ostreatus?

The market price of Pleurotus ostreatus is only due to the place, usually about 812 yuan per jin. When the market is good, it can be sold at about 25 yuan per jin.

Pleurotus ostreatus is rich in nutrition, its protein content accounts for 20% of Pleurotus ostreatus, contains 17 kinds of amino acids, vitamins and inorganic salts, and has certain medical value, such as anti-accumulation, insecticidal, antitussive, anti-inflammatory and prevention and treatment of gynecological vaginal tumors. At the same time, Pleurotus ostreatus contains physiologically active substances such as fungal polysaccharides and vitamins and a variety of minerals, which can regulate human physiological balance and enhance human immune function.