Cultivation techniques of Pleurotus ostreatus

Tea tree mushroom is commonly known as tea mushroom, tea tree mushroom taste delicious, crisp and delicious, fragrance but no peculiar smell, mushroom body contains 18 kinds of amino acids and a variety of mineral elements, traditional Chinese medicine believes that tea tree mushroom has the effects of removing dampness, diuresis, invigorating spleen and stomach and so on. It is one of the delicious and rare edible fungi, and it is the most popular mushroom dish in banquets and restaurants at present. Pleurotus ostreatus mainly comes from wild. It began in 1972 in China. In 1990, it was cultivated successfully in a large area of Guangchang, Jiangxi Province, and then large-scale production was carried out.

Biological characteristics of Pleurotus ostreatus

1. Temperature

Pleurotus ostreatus grows in temperate to subtropical regions, so it is more resistant to high temperature and low temperature. The mycelium could grow normally at 5-35 ℃, and the optimum temperature range was 18-28 ℃. Pleurotus ostreatus is a constant temperature fruiting fungus, which does not need temperature difference stimulation. Its fruiting body formation temperature is 13-28 ℃, the most suitable is 18-24 ℃, and the mushroom emergence speed is fast at 20 ℃.

2. Moisture

The water content of the culture material of Pleurotus ostreatus can be controlled at about 65%, and the growth is fast. If the culture material is dry or wet, it is not conducive to mycelial growth. When the fruiting body is formed, the relative humidity of the air is required to be higher, and the growth process is lower, so it is beneficial to the growth and development of the fruiting body to keep the relative temperature of the air at 100% during the mushroom period and to drop to 85% after mushroom production.

3. Air

Tea mushroom is an aerobic fungus, the mycelial growth stage should ensure the supply of fresh air, so the culture environment of the cultivation bag must be well ventilated. However, in the stage of mushroom emergence and fruiting body growth, a slightly higher concentration of carbon dioxide is beneficial to mushroom emergence and stalk elongation, thus increasing the yield, so the ventilation should be reduced during the fruiting body development, which is similar to the cultivation of Flammulina velutipes.

4. Nutrition

Pleurotus ostreatus is a kind of wood-rot fungus, which is often wild on the decaying stump of Camellia oleifera or in decaying parts such as poplar and willow. Because of its non-insect laccase activity, the ability of utilizing lignin is weak, but the activity of protease is strong, the ability of utilizing protein is strong, and the optimum carbon ammoniation is 60:1. Increasing the proportion of organic nitrogen (such as wheat husk, rice bran corn flour, cake fertilizer, etc.) in the cultivation material is beneficial to increase the yield.

5. Light

The mycelium growth process of Pleurotus ostreatus usually does not need light, but its fruiting body has obvious phototaxis, and the formation of primordium and the development of fruiting body need a certain amount of scattered light, so the cultivation chamber requires strong scattered light to facilitate the formation of primordium and the growth of fruiting body.

6. PH (PH value)

Tea mushroom likes to grow in acidic environment, the PH value can grow normally in 4-6.6 mycelia, the optimum PH value is 5.5-6, and the growth is poor in neutral and alkaline environment, so the natural PH value can be used in cultivation, but it should be prevented from being alkaline.

Cultivation techniques of Pleurotus ostreatus

1. Breeding excellent bacteria.

At present, there are many strains of Pleurotus ostreatus in tea. The early strains popularized in Guangchang, Jiangxi Province include AS78.AS982 selected by Ganzhou strain Preservation Center in Jiangxi Province, and Pleurotus ostreatus-1, Pleurotus ostreatus-3 and Pleurotus ostreatus-5 selected by Sanming Fungi Research Institute in Fujian Province in recent years. The strain production is as follows:

① mother species (first-class species)

The medium enriched with PDA (potato 200g, glucose 15g, sucrose 5g, magnesium sulfate 0.5g, potassium dihydrogen phosphate 0.5g, B11g, water 1000ml) or PDA medium with wheat peel (potato 200g, sucrose 20g, wheat skin 10g, water 1000mL) was used. Generally speaking, the hyphae of the latter formula are thicker. The mother seed made by the above formula can be cultured at a constant temperature of about 26 ℃ for about 7 days.

② original species (secondary species)

The original seed made from sawdust medium (sawdust 78%, wheat husk 20%, sucrose 1%, gypsum powder or calcium carbonate 1%, common calcium, magnesium sulfate, potassium dihydrogen phosphate) can be cultured at a constant temperature of about 25 ℃ for about 7 days.

③ cultivated species (tertiary species)

The strain produced by sawdust medium or cottonseed hull medium (78% of cottonseed hull, 20% of wheat husk, 1% sucrose and 1% gypsum powder) was cultured at 24-28 ℃ for 30 days. The mycelium of Pleurotus ostreatus is required to be strong and thick and white, and sometimes reddish-brown markings or original species appear on the slope of the mother seed in the later stage of culture. it is a normal phenomenon for the cultivated seed surface to grow as small bodies as Flammulina velutipes, but if the mycelium is sparse and thin and the food is not complete, it is not suitable to use if there are miscellaneous spots or yellow water.

2. Cultivation season

Pleurotus ostreatus is resistant to high temperature and low temperature, so it can be cultivated year-round in Fujian, Guangdong, Zhejiang and other provinces, but the yield and quality are different in different seasons, so the cultivation of Pleurotus ostreatus should obtain high yield and high efficiency. we must choose the right time for cultivation. According to the cultivation experiments in various places, it is suitable to be planted in spring or autumn in most parts of China, especially the yield is higher in spring. In production, it is generally arranged that the temperature is 20 ℃ in spring and 25 ℃ in autumn. Each place can choose the suitable cultivation period according to the local climatic conditions, for example, the suitable spring planting period in eastern Fujian is to make bags from January to February, to produce mushrooms from April to May, or from September to October, and from November to December.

3. Bacterial bag making and cultivation management.

① culture material formula

According to the situation of raw materials in various places, the formula is selected on the basis of benefit. The reference formula is as follows:

A, tea branch powder (or cottonseed shell) 77.5%, wheat husk or rice bran 20%, gypsum powder 1%, sucrose 1%, calcium 0.5%.

B, grass powder 38%, sawdust or cotton husk 38%, wheat husk or rice bran 19.5%, gypsum powder 1%, sucrose 1%, calcium 0.5%, tea seed cake 2%.

Production of ② bacterial bag

According to the quantity and proportion needed in the production, and adding water to mix the material, the ratio of material to water is about 1RU 1.2. Raw materials should be fresh, mildew-free and pest-free. The mixture should be uniform, especially the cottonseed shell can not have dry grains, otherwise the sterilization will not be complete. Select 15-17cm × 35cm × 0.05cm low-pressure polyethylene plastic bags with dry weight of about 350g, wet weight of 720g-750g, moderate tightness and height of 14-15cm to slightly flatten the surface, put on the collar and plug the cotton plug in time (can also be fastened with braided thread) to prevent moisture evaporation and loss. Then under normal pressure (raise the temperature to 100 ℃ within 4 hours and keep it for 12-14 hours), the anti-bacterial ability of Pleurotus ostreatus is weak, so it should be sterilized thoroughly, and the production process should strictly prevent bacterial bag thorns, grinding and perforation, so as to prevent miscellaneous bacteria pollution.

③ bag inoculation

After sterilization, the bag material should not be inoculated until the temperature of the bag material drops below 30 ℃. The inoculation box or inoculation room should be sterilized completely, the inoculation amount should be 30-40 bags per bottle, and culture should be avoided after inoculation. The mycelium of Pleurotus ostreatus recovers slowly and is prone to miscellaneous bacteria and insect pests, so after inoculation, attention should be paid to the cleanliness, dryness and ventilation of the culture room to prevent the influence of high and low temperature and promote the uniform production of mycelium. And often check, if there is a bacterial bag contaminated by miscellaneous bacteria, it should be moved out in time to prevent the spread of spread. Generally, the hyphae can be filled with bacteria bags 30-40 days after inoculation.

④ mushroom production management

Under normal circumstances, Pleurotus ostreatus can produce mushrooms about 50 days after inoculation. Budding management should be carried out before mushroom emergence. When budding, the bacterial bag can be discharged upright or stacked on the wall. Then pull out the cotton plug or cut off the thread, and straighten the mouth of the bag to push the bud, upright discharge about 80 bags per square meter. Let the hyphae change from vegetative growth to reproductive growth. The color of the material surface is also transformed. At first, there is yellow water, then it turns brown, and a small mushroom bud appears. During this period, the relative humidity of the air should be increased and maintained at 95-98%, and water should be sprayed to moisturize sooner or later. The light intensity is controlled at 500-1000 lux and the temperature is controlled in the range of 18-24 ℃, so that a large number of fruit bodies occur 10-15 days after bag opening. After mushroom emergence, it is necessary to appropriately reduce space humidity and reduce ventilation. At this time, the relative humidity of the cultivation space is reduced to 90-95%, and the number of ventilation and time are reduced, so as to prevent excessive oxygen from leading to early opening of umbrellas, short stalks and thin meat. If the mushroom buds are too dense, you can also sparse the buds, 6-8 per bag, with a moderate number, neat growth, good shape and thick stalk, otherwise it will affect the quality and yield of mushrooms. When the cap of the fruiting body of Pleurotus ostreatus begins to spread and the ring does not fall off, it should be harvested. Because the stipe of Pleurotus ostreatus is brittle and easy to break, the base should be plucked down during harvest to prevent damage to young mushrooms. After harvest, the material surface of the bacterial bag should be cleaned, the mouth of the bag should be pinched, and the mycelium should be restored for 2-3 days, then the mouth of the bag can be opened, heavy water can be drenched once, and the above management can be repeated. After 5-7 days, a tide of mushrooms can grow again, and a total of 4-6 tide mushrooms can be harvested.

Control of Diseases and insect pests of Pleurotus ostreatus

Pleurotus ostreatus is often polluted by miscellaneous bacteria and invaded by diseases and insect pests in the process of bag production and cultivation management. therefore, in the process of cultivation, the prevention and control of diseases and insect pests must be strengthened. The common contamination of miscellaneous bacteria in tea cultivation are green mold, Alternaria rubra, Rhizopus and so on, and their control measures are the same as those of Lentinus edodes cultivation.

The common pests in the cultivation of Pleurotus ostreatus are the larvae of mushroom mosquitoes and mushroom flies. The larvae are small and difficult to see with the naked eye. they directly feed on the nutrients of the mycelium and the culture material, resulting in mycelium degeneration and mushroom bud atrophy. The prevention and control measures include:

1. Do a good job in sanitation and remove insect sources: the mushrooms, rotten mushrooms and mushroom heads, mushroom roots and abandoned culture materials and garbage inside and outside the mushroom should be cleaned up and destroyed in time, so as to eradicate the breeding grounds of pests and prevent adults from spawning or larvae Eclosion adults flying into the mushroom to hatch, eliminate insect sources and reduce insect pests.

2. Light trapping: the adults of mushroom mosquitoes and mushroom flies have phototaxis and can be trapped and killed by black light or high-voltage electrostatic anti-pest lamp.

3. Chemical control: 1500 times of fipronil (30 jin of water in a sprayer plus 10 ml of this product) is sprayed directly to the bacterial bag. Regent pesticide has contact killing, stomach poison and internal absorption and conduction effects on mushroom mosquitoes and flies. The larvae are sprayed again after three days of serious damage.