Cultivation techniques of high yield and high quality of Lentinus edodes

Fresh mushrooms in summer are in short supply in the edible mushroom market. With the development of science and technology, high temperature strains have been introduced into production in recent years. The author advocates the use of water temperature air-conditioning for mushroom production, and the use of medium temperature strains, which makes the market price of products rise sharply. The main measures are as follows: 1. Facilities or equipment requirements Cultivation facilities: common edible fungi greenhouse, after the completion of spring production, clean out the original bacteria bag, clean the shed, check and repair the shed film, spray appropriate amount of drugs such as diseases without trace, etc. to be sterilized. Then, fill the shed with clean water, wait for the water to seep down, sprinkle lime powder in the shed, and then move the bacteria bag to the shelf. Cooling equipment: Water temperature air conditioner can be used for cooling production in summer and heating cultivation in winter. 2. The basic formula for making bacteria bag: sawdust 1800 kg, wheat bran 200 kg, calcium superphosphate 20 kg, urea 3 kg, lime powder 20 kg, gypsum powder 10 kg, mushroom special additive 1 kg. According to the routine bagging, sterilization, inoculation and bacteria management. After all the bacteria are released, the white bacteria bags can be stacked in a "well" shape and covered with thin films, straw mats, etc., so that they can be heated at the same time, by adjusting the coverage of straw mats and thin films and removing the cover at night, one is to promote the white mycelium on the surface of the bacteria bag to lodge, and the other is to increase the temperature difference of the bacteria bag to promote its color conversion as soon as possible. 4. Temperature regulation and bud promotion The bacteria bags that have completed color conversion can be moved into the shed after punching and replenishing water, etc., and discharged at an interval of about 5 cm. After cooling for 1-2 days by water temperature air conditioning, high temperature stimulation is carried out again. With the stimulation of moisture and light in the shed, small mushroom buds will appear in about one week. After that, keep regular water use and minimize humidity difference to ensure that mushroom buds appear continuously. The basic management indicators at this stage are: the temperature is maintained between 20 ° C and 25 ° C, and the air humidity is reduced as much as possible; the air humidity is between 75% and 95%, because the mushroom cover is thick and adapts to a large humidity difference, so there is no need to worry about excessive humidity difference. The light intensity in the shed is maintained at 300-1200 lux by adjusting the cover on the roof of the shed; proper ventilation is maintained to keep the shed clean. 5. Mushroom management The film of mushroom bag is thicker, and the mushroom bud cannot break the bag by itself and needs to be manually cut when it comes out. The method is to cut the film with a small blade at the place where the mushroom bud occurs. Be careful not to hurt the mushroom bud. If the management is careful, the film can be cut into a round mouth along the mushroom bud, so as to avoid abnormal mushrooms to the greatest extent. After sprouting from the young bud, it enters the fruiting management stage. This phase should be maintained at a temperature of 20 ° C to 25 ° C, humidity between 75% and 95%, approximately 500-1000 lux of light and appropriate ventilation. When the diameter of the mushroom cap reaches more than two centimeters, the edible mushroom three-dimensional nutrient essence can be directly sprayed on the mushroom body. When the edge of mushroom cap is still rolled down but needs to be unfolded, it should be harvested in time. To a certain extent, the greenhouse temperature and foliar fertilization at this stage will determine the yield and quality of mushroom. It is more convenient to use mushroom stick to produce mushroom than mushroom bag, but because the mushroom stick is naked, there is more water loss during the fruiting period, so it should increase humidity, and should be soaked or treated with water. The harvest tide of shiitake mushroom is obvious, when the first tide mushroom is harvested, the water loss of the mushroom bag is more serious, so it needs to replenish water and cultivate bacteria before harvesting the next tide mushroom. The common method of replenishing water is: using the original ditch, canal, pit or digging a pit, laying a film inside, discharging the bacteria bag into the pit, when it is about 20 cm away from the upper edge, laying a film to make it concave, filling the concave pit with water, forming a certain pressure, then pouring water into the pit of the bacteria bag, after filling, maintaining for 24 hours, then draining, placing the bacteria bag on the mushroom rack again, refer to the above management.