High-yield cultivation techniques of Flammulina velutipes

Flammulina velutipes as a kind of edible and medicinal fungi with high economic value, its economic value determines that it has a broad market prospect. The main points of production management of Flammulina velutipes are summarized as follows:

Cultivation materials: cultivation materials are mainly cottonseed husk, wheat bran, corncob and rice bran, accounting for about 90% of the total, other excipients corn meal, calcium superphosphate, calcium carbonate account for 10%, and the water content of cultivation materials is adjusted by 60% to 65%.

2. Bottling, sterilization and cooling: mechanical mixing and bottling are used, and the mixing requirements are uniform. Each bottle is filled with 850 grams of raw materials, compacted on the surface, punched a hole in the middle of the bottle, and covered with a filter cover to ensure the normal growth of mycelium and air.

3. Inoculation: the cultivated bacteria will be automatically inoculated mechanically in the aseptic state, the inoculation amount is 10g / bottle, and the 850ml strain bottle can receive about 80g 90 bottles.

4. Mycelium culture: under the conditions of certain temperature, humidity and culture time, the inoculated flask was cultured in the dark room. Flammulina velutipes is very sensitive to light and must be cultivated in a dark room.

5. Scratching: scratching the bacteria after the hyphae grow full. That is, remove the cap of the bottle and use the scraping machine to remove the old bacteria from the mouth of the bottle.

6. Budding: after scratching the bacteria, go directly into the budding room for budding. The technical parameters are: daytime temperature 13 ℃ ~ 14 ℃, night temperature 10 ℃ ~ 12 ℃, relative humidity 90%, and the time is about 8 days.

7. Inhibition: after the budding is completed, it is sent to the bacteriostatic room for inhibition culture. Technical parameters: temperature 3 ℃ ~ 5 ℃, relative humidity 80% ~ 85%, time 5: 7 days, and proper ventilation for 15 minutes every 4 hours. The obvious cap and stalk can be grown after 5 hours. And pay attention to the light can not be strong, in order to improve the quality of the fruit body.

8. Growth: when the fungus cup grows out of the bottle mouth of 1 cm, the room temperature is adjusted to 6 ℃ ~ 8 ℃, and the light treatment is carried out to improve the quality of the fruiting body. Cover the paper (plastic) tube in time when the fruiting body grows 3cm to 4cm from the mouth of the bottle.

9. Harvest: it can be harvested when the stalk reaches 1315 cm and the diameter of the cap is about 1 cm. 2-3 days before harvest, turn on the electric fan and let the water evaporate to keep the relative humidity of the planting room at 70%-80%, which can improve the product quality and prolong the shelf life.

10. Packaging and fresh-keeping: the harvested mushroom body is placed separately according to the requirements of different grades, and the connecting parts of the stalk base and the culture medium are removed, packaged in different sizes according to the market requirements, and sealed with polyethylene film bag. after the packaging is completed, it will be refrigerated at low temperature.