What should be paid attention to when planting Pleurotus ostreatus

What should we pay attention to in the process of planting Pleurotus ostreatus? Pleurotus ostreatus, because of its unique edible and medicinal value, the amount of materials used in northern China has increased year by year in recent years, and there has been a prosperous prospect of production and market. it is one of the preferred mushrooms for novice mushrooms to develop edible mushroom production. At present, the outstanding problems in the production of Pleurotus ostreatus are high pollution rate in the stage of fungus and mushroom production, slow fungus emergence, low mushroom production rate, poor mushroom type and so on. Point 1: seed production experts prompt: the preparation of strains is the first step in the production of edible fungi, but also a very critical step. Therefore, it is suggested that mushroom farmers had better buy mother seeds from formal edible fungus research institutes or scientific research institutions, and avoid buying from small vendors who do not have a business license or scientific research strength, so as not to be deceived and suffer losses. When buying the mother seed of the test tube, we should pay attention to identify the advantages and disadvantages of the bacteria, and carefully check the growth of the mycelium in the test tube so as not to buy the aging strain. Generally speaking, the strong mother species are white, stout and neat at the tip of the hyphae. If the mycelium is dry or the culture medium shrinks, there is yellow stagnant water at the bottom of the bottle, indicating that the mycelium is aging, please do not buy it. Mushroom farmer experience: on November 29, Li Benliang, an expert in mushroom cultivation in Jujia Village, Tianliu Town, Shouguang City, introduced his own seed production experience to reporters. Our local production facilities of Pleurotus ostreatus are the same as those of Flammulina velutipes, which are generally large arched sheds (covered by plastic film + wheat straw + non-woven cloth). The time of seed production generally starts from the middle of June, and most of the cultivated strains are purchased from Shouguang Edible Fungi Research Institute, and the general variety is Tianshan No.2. Seed production is divided into two stages: one is from the mother species (test-tube first-class species) to the original species (glass bottle or beer bottle second-class species); the other is from the original species to the cultivated species (bag third-class species), which takes about 32 days. The first stage: maternal → original species. 1. Material preparation: test tube mother species, beer bottles (prepared according to the dosage of 10 beer bottles inoculated according to one test tube species), corn kernels (prepared according to the dosage of 5 Mel and 6 taels in 1 beer bottle), etc. two。 Operation process: the first step is to deal with the materials first. Due to the thick seed coat of corn, it is not easy to soak through, so it needs to be cooked and used. Note: we should grasp the heat when cooking corn kernels. We should not let corn kernels "blossom", nor should they be ripe and endogenous. The second step is to seal the bottle with a cotton plug and wrap it with Kraft paper to prevent steam soaking the cotton plug when the bottle is sterilized at high temperature. The third step is to put the bottle on the steamer for high temperature sterilization for about 12 hours. The fourth step, after sterilization, wait for the temperature of the bottle to drop to about 30 ℃, then transfer it to the aseptic operation box for inoculation, that is, pick up a little mycelium from the test tube with an inoculation needle, and quickly put it into the beer bottle, seal it with the same cotton plug and wrap it with Kraft paper for external use. Finally, the inoculated beer bottles were stored in a room of about 25 ℃ to promote mycelium growth. After the original species grows full of bottles, it needs to be expanded into cultivated species immediately, otherwise once the nutrients are exhausted, the hyphae will senescence or even die. The second stage: original → cultivated species. In general, the production materials are mostly cottonseed hulls (85%), wheat bran (10%), corn flour (5%), gypsum or lime (5%), inorganic nutrients (5%), and the ratio of material to water is 1 ∶ 1.4 color 1.5 (after stirring, the hands are kneaded into a ball, and the hands are loose). The bags are packed with low-pressure polyethylene plastic bags with a width of 18 cm × 35 cm, and then sterilized under atmospheric pressure (because Pleurotus ostreatus is required to be cultivated as clinker). Generally speaking, every 10,000 jin of materials need to be sterilized continuously for more than 72 hours. After the bacteria bag is sterilized, it can be inoculated after cooling to room temperature. Inoculation is carried out in a sterile box, inoculated at both ends, and each bottle of original seed can be connected with 30-40 production bags. After the production bag is inoculated, it can be transferred to the mushroom shed for bacteria culture, and it can be stacked with 5ml and 7 layers. Point 2: germ expert Tip: according to Sun Qingwen, director of Shouguang Edible Fungi Research Institute, fungus is a very important link in the cultivation and production of Pleurotus ostreatus. The growth of mycelium directly affects the yield of Pleurotus ostreatus. If the mycelium does not grow well, no matter how well the later mushroom is managed, its yield will not be too high. The ideal standard of bacteria bag for Pleurotus ostreatus is: in the process of producing bacteria, the mycelium is dense and white, and the front end of the mycelium is neat and consistent. After the bacteria are sent out, the bag is hard and firm, and the bag is slapped hard to make a "banging" sound. If you break it apart, it can be seen that there are a large number of white hyphae, this kind of mushroom bag not only has a high yield, but also is not easy to be contaminated by miscellaneous bacteria in the later stage. The experience of mushroom farmers: according to Li Benliang, the time required for Pleurotus ostreatus to develop bacteria is more than twice as long as that of other mushroom species (Pleurotus ostreatus and Flammulina velutipes), which is generally 75 times longer than that of Flammulina velutipes, which requires that the environment of the mushroom shed should be regulated during the fungus growing period. to facilitate the normal occurrence of bacteria. Temperature: the temperature requirement of Pleurotus ostreatus is that the temperature in the bag is 20 ℃, and the upper limit of air temperature in the greenhouse is 30 ℃. If the temperature is too high, it is easy to burn bacteria in the bag. In most parts of the north, the middle and last ten days of August is in the bacterial stage of Pleurotus ostreatus, which requires the majority of mushroom farmers to do a good job in cooling the mushroom shed. Methods: first, except for rainy and windy weather, the mushroom shed is always ventilated day and night. In the case of a greenhouse, vents should be installed on the rear wall (30cm above the ground is appropriate). The second is to cover a layer of sunshade net on the shed surface to cool down. Wet: the humidity requirement of Pleurotus ostreatus should be controlled below 70% as far as possible. If the humidity in the shed is too high, the bacterial bag is easy to be infected by miscellaneous bacteria. Humidity control method: the ground is spread with lime to absorb water vapor. Qi: because the mycelium growth of Pleurotus ostreatus needs enough oxygen, the greater the growth, the greater the oxygen demand, so the necessary ventilation must be carried out in combination with temperature and humidity management in the process of bacteria development of Pleurotus ostreatus. Its purpose is to improve the air conditions in the mushroom shed and increase the oxygen content in the air. In addition to paying attention to ventilation in the mushroom shed, the supply of oxygen in the bag must also be sufficient and timely, otherwise the raw materials in the bag are easy to produce anaerobic fermentation and affect the growth of mycelium. Methods: during the period from half a month to 20 days, it is necessary to pour the bacterial bag once, that is, the lower bacterial bag is moved to the upper part, and the oxygen content in the bacterial bag can be increased in this process. However, the method of "drilling to increase oxygen" is not recommended, because this method is easy to increase the chance of Pleurotus ostreatus being infected with miscellaneous bacteria. Point 3: post-ripening expert hint: the difference in the production of Pleurotus ostreatus, Pleurotus ostreatus and Flammulina velutipes is that its hyphae must be cultivated after a period of post-ripening for a period of time before it can achieve physiological maturity. otherwise, even if you create conditions for mushrooms, you can't produce mushrooms normally. The management method of physiological mature stage of Pleurotus ostreatus is basically the same as that of bacterial stage. The bag temperature is 20 ℃ and 24 min, and the physiological maturity is about 30 days. If the temperature is below 20 ℃, the lower the temperature, the longer the physiological maturation time will be. The upper limit of bag temperature during physiological maturity was 26 ℃. Although the physiological maturity could be shortened when the temperature exceeded 26 ℃, the mycelium viability and yield of Pleurotus nebrodensis decreased. The essence of the physiological maturation process of bacterial bag is a process of mycelial metabolism and accumulation of nutrients. Too low or too high temperature will affect the speed of metabolism and prolong the time of physiological maturation of bacterial bag. After ripening of Pleurotus ostreatus, the bag is firm, the hyphae are dense, and the whole body is white. Then you can enter the mushroom-stimulating stage. Point 4: the experience of mushroom farmers: according to Li Benliang, the management principle of Pleurotus ostreatus is to artificially create conditions suitable for the formation of primordium of Pleurotus ostreatus, so that it can produce mushrooms neatly and have a high rate of mushroom production. The key to promoting Pleurotus ostreatus lies in grasping the "stimulation" measures of temperature, humidity, light, gas and so on: first, temperature difference stimulation. The principle of temperature control of Pleurotus ostreatus is that the temperature difference between day and night should be kept at about 10 ℃, the lowest should not be less than 5 ℃, the highest should not be higher than 18 ℃, and the days of temperature difference and low temperature stimulation should be more than 10 days. The specific measures are as follows: properly lift the mulch and other mulch during the day, keep the room temperature at 15 ℃ 18 ℃, ventilation in the shed at night, and keep the lowest temperature not lower than 5 min. Second, humidity stimulation. Bailing mushroom mushroom period requires that the air relative humidity should be kept at 85% Mel 95%. For the cultivation of Pleurotus ostreatus in the mushroom shed, it is relatively easy to achieve this humidity. Method 1: ground irrigation. Method 2: space sprayer humidification. Third, ventilation and light stimulation: when Pleurotus ostreatus accelerates mushrooms, under the condition of ensuring the temperature and humidity required by mushrooms, it should be ventilated as much as possible. And keep the requirement of scattered light in the shed (sunshade net can be used to achieve the condition of scattered light). The cylindrical primordium of Pleurotus ostreatus can be seen at both ends of the bag when the effective accumulated temperature reaches 600 ℃ or kept for 15-20 days according to the above methods. At this time, the mushroom acceleration stage ends and enters the mushroom production management stage. Point 5: mushroom experts prompt: Bai Ling mushroom mushroom stage is still dominated by the regulation of the environment, but the environmental conditions required in this period are different from the stage of fungus generation and mushroom stimulation. Temperature: when Pleurotus nebrodensis enters the management stage of mushroom production, the temperature should be kept at 8-18 ℃, and the temperature difference between day and night should be minimized to maintain a constant temperature. The fruiting body grows slowly when the temperature is too low, and the fruiting body grows fast when the temperature is too high, but the cover is thin or deformed mushroom increases, and the commercial value is low. It should be noted that Pleurotus ostreatus is sensitive to temperature. If the bag temperature exceeds 25 ℃, the primordium may die, and it will be difficult to accelerate the mushroom after that. Wet: the humidity of Pleurotus ostreatus should be kept at 80% Rue 90% during the mushroom emergence stage, but do not spray water directly on the mushroom body, and at the same time, prevent the water droplets on the mushroom body from dripping on the mushroom body, so as not to form stains and reduce the commercial value. Note: the air humidity can be properly reduced before mushroom picking to keep the surface of the mushroom white. Wind and light: keeping good ventilation condition in the mushroom shed is the key to its high quality and high yield. If the greenhouse is poorly ventilated, the fruiting body of Pleurotus ostreatus can grow into an inverted horseshoe shape, with a long stalk and a small cap, which is sold at a low price. Therefore, in the production of Pleurotus ostreatus, good indoor ventilation should be maintained as far as possible under the premise of coordinating temperature and humidity. As mentioned earlier, the purpose of ventilation is to reduce the concentration of carbon dioxide in the mushroom shed and ensure the normal development of the bacterial cover. Due to the large proportion of carbon dioxide, it is often deposited in the lower part of the shed, so the production requires that the position of the rear wall vent should be as low as possible (30cm from the ground), and the plastic film on both sides of the arch shed should be lifted about 30cm. Thus air convection can be formed in the shed. In addition, it is necessary to have enough scattered light to produce high-quality Pleurotus ostreatus, so that it is not difficult to read the newspaper in the shed. However, there can be no direct light on the bacterial bag or mushroom body, if the light is too strong, the cover is easy to change color and reduce its quality. Mushroom farmer's experience: mushroom farmer Li Benliang said that just like thinning flowers and fruits on vegetables, in order to reduce nutrient consumption and improve high-quality mushrooms, measures should also be taken to "thinning buds." Sparse buds, that is, when the primordium of Pleurotus ostreatus bag grows to the size of peanut kernel, the more than one mushroom bud should be removed, and one robust primordium should be retained at each end of the bag. As bud thinning requires a lot of labor, mushroom farmers are advised to prepare in advance so as not to miss the best time for bud thinning. The principle of thinning buds: leave a young mushroom on both sides of the bag; keep large buds and remove small buds; keep strong buds and remove buds with weak growth; leave buds with large caps and remove buds with long stalks; leave round buds with mushroom shape to remove long buds; leave buds without spots and scars; leave buds that grow directly on the material surface and remove buds formed on the seed block. Attention should be paid when thinning buds: tools used for bud thinning (made by bicycle spokes) pay attention to sterilizing each bag with 75% alcohol after thinning buds to avoid cross-infection of bacterial diseases; bud thinning tools should not touch the retained young mushrooms and the hyphae at the base of young mushrooms; the work of bud thinning should be carried out timely, not too early or too late. After thinning buds in each bag, cut off the excess plastic at both ends of the bag and place it according to the position of the original bag. In addition, the first stubble mushroom takes about 10 days from budding to mushroom harvesting, and generally the first stubble mushroom accounts for 60% of the total output. After the first stubble mushroom is harvested, the water replenisher can be used to replenish the fertilizer and water (the nutrient solution generally includes sugar, urea, potassium dihydrogen phosphate, etc.) to promote the tide of the second stubble mushroom. Point 6: prevent diseases and insect pests. The common deformities in the production of Pleurotus ostreatus: small cover long handle: the stalk of Pleurotus ostreatus is slender and the cover is too small, which is a physiological disease caused by high carbon dioxide concentration caused by high temperature and poor ventilation in the mushroom shed, so it is suggested to improve the ventilation condition in the greenhouse. Dead mushroom: young Pleurotus ostreatus showed atrophy, yellowing and finally death after opening the bag. The temperature and humidity change too much before the opening, which leads to the inadaptability of young mushrooms, so it is necessary to avoid extreme high temperature and low temperature (greenhouse temperature 24 ℃, 4 ℃). Cracking: can occur on the cap and stalk, affecting the yield and appearance of Pleurotus ostreatus. When the humidity in the mushroom shed is less than 70%, the temperature difference is too large, and the ventilation is too strong, it is easy to crack. Therefore, it is necessary to maintain appropriate humidity and ventilation conditions, and minimize the temperature difference between day and night in the mushroom room to avoid the occurrence of this situation. two。 Common diseases and insect pests of Pleurotus ostreatus: green mildew: keep the bacteria place clean, hygienic and well ventilated. When green mold occurs in the bacteria bag, 5% lime clear solution can be used to inject mold plaque and surrounding culture materials to inhibit the growth of green mold. Bacterial rot: strictly control air humidity (not more than 90%), maintain proper ventilation, and pay attention to the fact that water droplets do not come into direct contact with mushroom mosquitoes: 60-mesh anti-insect nets are hung at the vents of mushroom sheds to prevent mosquito adults from flying in. Yellow boards can also be hung in the mushroom shed. Click to get more Pleurotus ostreatus planting technology click to get more edible mushroom planting technology