Where is the origin of the latest Pleurotus eryngii?

Where is the origin of Pleurotus eryngii? Pleurotus eryngii has always been loved by the public because of its unique taste. I believe that most people like to eat it but may not really understand it. Do we all know about the origin of Pleurotus eryngii? Next, please follow the editor to learn about the origin of Pleurotus eryngii.

The producing area 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.

Producing conditions of Pleurotus eryngii

1. Nutrition: Pleurotus eryngii is a kind of edible fungus with strong ability to decompose lignin and cellulose, which needs abundant nutrition, especially sufficient nitrogen source, luxuriant mycelium growth and higher yield. The main materials of artificial cultivation grow well on the substrates such as cotton husk, sawdust, bagasse, straw and so on. Substitute cultivation with auxiliary materials, such as rice bran, wheat bran, corn meal, cottonseed cake powder, calcium carbonate, sugar and so on, can promote the growth and spread of mycelium and increase the occurrence of mushroom buds.

2. Moisture: Pleurotus eryngii is more drought-tolerant, but suitable water content is more beneficial to growth and development and increase yield. In the mycelial growth stage, the suitable water content of the culture material is 60% Mel 65%, but because it is not suitable to spray water on the mushroom body during cultivation, the water needed for the mushroom body mainly originates from the culture material, so the water content of the culture material can be appropriately increased to 65% Rue 70%. The relative humidity of the air is about 60% in the mycelium growth stage, while 90% in the primordial post-fruiting body differentiation stage and 85% in the fruiting body growth stage.

3. Temperature: temperature is the key to determine the success or failure of cultivation and the yield of Pleurotus eryngii. The temperature range of mycelium growth is 22 ℃, and the optimum temperature is about 25 ℃, which is higher than 30 ℃. Pleurotus eryngii is a kind of constant temperature solidified mushroom. The temperature difference is too large, which is disadvantageous to the occurrence of primordia. The temperature field of mushroom emergence is 10 ℃ 18 ℃, the optimum temperature is 12 ℃ 16 mol, and the primordium will not appear below 8 ℃. Deformed mushrooms can easily emerge above 20 ℃, and diseases will occur, causing dead and rotten mushrooms. The growth temperature of fruiting body is 10 Mel 21 ℃, and the optimum temperature is 10 Mel 18 ℃. The control of temperature varies from strain to strain, so special attention should be paid to the characteristics of the strain during introduction.

4. Air: the oxygen demand in the mycelium growth stage is relatively less, and the low concentration of carbon dioxide also stimulates the mycelium growth. With the mycelium growth, the CO2 concentration in the bag (bottle) gradually increases from 0.03% in the normal air to more than 2%, and the mycelium can still grow well. At present, sufficient oxygen is needed in the primitive period, and the concentration of CO2 should be reduced to about 0.5%. Otherwise, the primordium does not differentiate and expands into a ball. Fresh air is needed in the period of mushroom growth and development, and the concentration of CO2 should be less than 0.01%.

5. Light: the mycelium growth stage does not need light, which will accelerate the mycelium growth in the dark environment. The growth and development of primordia and fruiting bodies need some scattered light, and the suitable light intensity is 500-1000Lx.

6. Acidity and alkalinity: the pH range of mycelium growth is 4Mel 8, and the optimum pH is 6.5 Mel 7.5. The optimum pH value at the stage of mushroom emergence was 5.5 and 6.5.