The latest course of High-yield cultivation techniques of Poria cocos

Poria cocos is the dry sclerotia of Poria cocos, also known as Yuling, Fuling, Wanlinggui, Poria dodder, etc., often parasitic on pine roots, such as sweet potato, globular, skin light brown or black brown, internal pink or white, refined called white Poria cocos or cloud cocos, cultivation value is very high, let's take a look at Poria cocos high-yield cultivation techniques!

Cultivation conditions of Poria cocos

1. Nutrition: potato juice, pine sawdust and pine chips are commonly used as comprehensive nutrition sources in the process of pure culture of Poria cocos mycelia, or glucose, sucrose and rice bran are used as carbon sources, amino acids and peptone are used as nitrogen sources. Potassium dihydrogen phosphate, magnesium sulfate, magnesium nitrate, ammonium nitrate and cooked gypsum are used as mineral sources. In order to ensure the need of various mineral elements in Poria cocos mycelium, natural water is used instead of distilled water when preparing culture medium.

2. Temperature: mycelia can grow at 10-35 ℃, and the optimum temperature is 23-28 ℃. When the mycelium is higher than 35 ℃, the mycelium is easy to age, the duration is long or the temperature is too high, it will cause death. The mycelium grows slowly below 20 ℃, and the strain can be preserved at low temperature of 0 ℃.

3. Humidity: the growth and development of mycelium and sclerotia require soil water content of about 20%, and the formation of fruiting body requires an air relative humidity of 70% to 85%.

4. Ph value: PH3~7 in the soil where Poria cocos grows, and soil PH4~6 is better in cultivation.

Cultivation preparation of Poria cocos

1. Cultivation site: Poria cocos cultivation site should select hillside with an altitude of 600 to 900 meters, with a height of 15 to 30 degrees, requiring leeward and sunny, sandy soil, neutral and slightly acidic plots with good drainage. Remove grass roots, tree roots, stones and other sundries, and then dig the cellar along the slope, the cellar depth is 60-80 cm, the length and width depends on the number and length of the wood section, generally 90 cm long, the cellar spacing is 20-30 cm, and drainage ditches are opened around.

2. cultivation preparation: in the autumn and winter of the first year, Pinus massoniana was cut down, cut and shaved, and the bark was cut longitudinally 10 strips according to the size of the pine, with a width of 3 cm and a depth of 0.5 cm into the xylem, so that the pine wood could be easily dried and oleoresin flowed out. The cut pine is set up on the spot to make it fully dry. When the fracture of the pine stops draining grease and knocks with a crisp sound, it is sawed into a piece of wood 65 to 80 centimeters long and set aside in a ventilated and transparent place. About June to discharge the wood into the cellar, each cellar row of three to three sections, thick and thin, layered placement, ready for inoculation.

Strain preparation of Poria cocos

1. Mycelium introduction: mycelium introduction is the mycelium of Poria cocos cultured artificially, and the mycelium mother species are obtained by tissue separation, but it is best to use Poria cocos spores to produce seeds, the method is to use 8-9 kg fresh sclerotia on a water container, about 2 cm away from water, room temperature 24-26 ℃, air humidity more than 85%, bright light, white honeycomb fruiting bodies appear near the water surface only one day later. After 20 days, the fruiting body can eject a large number of spores, which can be operated aseptically at this time.

2. Meat introduction: the meat is introduced into fresh Poria cocos slices, and it is better to choose Poria cocos of newly dug, medium size, 250g, 1000g each, with enough juice.

3. Water diversion: water diversion refers to the wood inoculated by meat, that is, the wood section with mycelium. In the first ten days of May, a dry pine tree with a texture of 9cm and a diameter of 9cm was selected and sawed into a 50 cm long section after peeling and leaving tendons. Inoculation with newly dug fresh Ling, generally 10 kg of wood section of the pit with 0.5 kg of fresh Ling 0.7 kg. Inoculate with the head-leading method, that is, stick the Ling seed piece on the upper end of the wood section against the skin, cover the soil by 3 cm, and dig it out in early August. Select yellow and white, with obvious mycelium under the skin, with Poria cocos aroma for wood introduction.

Inoculation management of Poria cocos

1. Mycelium introduction: the mycelium is inoculated on a sunny day, sharpen the upper end of the middle and fine wood section in the pit, and then insert the cultivation bottle or bag upside down at the tip. Cover 3 cm of soil in time after inoculation. The cultivated species can also be poured out from the bottle or bag, concentrated on the saw at the upper end of the wood section, covered with a layer of wood chips and leaves, and covered with soil.

2. Meat introduction: according to the thickness of the wood section, the meat introduction inoculation should be placed at the top, two, three or two layers. When inoculating, cut the winter seed with a clean knife, stick the Ling meat noodles closely to the wood section, face the Ling skin outward, and cut it while connecting. The amount of inoculation depends on the region, climate and other conditions, generally 50 kg wood section with 250 ~ 1000 kg seed Ling.

3. Wood introduction: Wood introduction inoculation will dig out and saw the wood selected for seed into 2 sections, and generally use 1 section of cellar water to guide 2 sections. When inoculating, just connect the wood guide and the wood section head to head. The vaccination season varies from region to region, with high temperature in early April and low temperature from early May to June. The mycelium germinated and grew 3-5 days after inoculation, and it took 10 days for the mycelium to spread. In this period, special prevention and control of termites should be done. Ling can be formed 3-4 months after inoculation, and do not pry the wood section to prevent breaking the hyphae. Poria cocos grow fast and cracks often appear on the ground during the cocooning period, so we should fill the seams in time and remove weeds.

Harvesting and processing of Poria cocos

When the outside of Poria cocos is yellowish brown, it can be dug, if the color is yellow and white, it is not mature, and if it is black, it is too ripe. Pick and dig on a sunny day, brush off the sand, pile it indoors and arrange it layer by layer. Add a layer of straw on the bottom and the surface to make it sweat and turn it every 3 days. When the moisture is dry, the skin can be peeled off when the skin is wrinkled, that is, the skin of Poria cocos. Inside cut into thick and thin pieces, pink for red Poria cocos, white for Poria cocos, the center with a wood heart is the Poria God. It can also be not sliced, dried and then dried for Poria cocos.