Block planting technique of slippery mushroom

Pleurotus ostreatus, also known as Pleurotus ostreatus, is a kind of low-temperature wood-rot edible fungus. It contains protein, fat, carbohydrates, amino acids and other nutrients, fresh meat tender, delicious, at the same time, mushroom polysaccharides have a certain inhibitory effect on tumor. Therefore, Pleurotus ostreatus is a kind of fungus with edible and medicinal value. The main points of cultivation techniques of Pleurotus ostreatus are briefly described as follows.

1 conditions for growth and development

1.1 temperature

The optimum temperature of mycelium stage was 20-24 ℃. At the stage of mushroom emergence, the temperature requirements of different temperature types are different. Generally, the temperature of early seeds is slightly higher, 20 ℃, and 18 ℃ for middle and late varieties.

1.2 humidity

The humidity of mycelium in sawdust medium is 55% 60%, the relative humidity of air is 60% 70%, and the relative humidity of air in the stage of mushroom emergence is 90% 95%.

1.3 Lighting

The mycelium stage does not need light, and the mushroom stage requires a certain amount of scattered light.

1.4 Air

No matter the mycelium stage or the mushroom stage, there needs to be enough fresh air. When the culture environment is poorly ventilated, the growth of mycelium will be inhibited.

1.5 pH generally requires a pH of 5 to 6.

2-block cultivation method

2.1 cultivation material formula: broadleaf sawdust 78%, wheat bran 20%, gypsum 1%, sugar 1%.

2.2 the cultivation materials are bagged and sterilized, mix the weighing dry materials evenly, add water and stir to 60% of the water content, and then bag them after being stuffed for half an hour. Using the atmospheric pressure semi-clinker sterilization method, after the water in the pot is boiled, when it is in the atmosphere, you can see the air and spread the material layer by layer, until it is about 20cm away from the pot lid. Heat up after sealing the pot. When the temperature in the pot reaches 100℃, the time begins to be counted for 2 hours.

2.3 cooling inoculation

When leaving the pot, the plastic with specification of 1 × 0.8m and thickness of 0.004mm is used to subcontract the pot. The weight of each package is about 2.5~3kg. After wrapping, the monolayer is placed in a clean low-temperature environment for timely ventilation and cooling. Inoculate when the temperature in the bag drops below 20 ℃. First, put the package into a wooden box with 33 × 33cm and high 8cm, open the package, mix about 15% of the mushroom strains evenly into the material, lift the four corners of the plastic, scatter a small amount of bacteria around the package, and finally sprinkle a layer of bacteria on the upper surface, first compact the four corners, then compact the whole piece, and wrap it tightly with plastic, and place it on the culture rack.

2.4 Culture

The temperature in the early stage was controlled at 8: 10 ℃ for 10 days; in the middle stage, the temperature was raised to 10: 14 ℃, about 10: 10 days; when the temperature increased in the later stage, the indoor temperature should be controlled below 18 ℃. Taking advantage of the characteristics of slow growth of miscellaneous bacteria and fast growth of Pleurotus ostreatus hyphae under the condition of low temperature, the temperature should be adjusted in time to make it grow quickly, and it was best to end in about 25 days.

2.5 Management of mushroom production

When the temperature drops below 20 ℃ after autumn, open the bag in time and cut a knife edge of about 3-5 deep 0.5cm on each piece with a blade to stimulate the formation of the primordium. During this period, the space humidity increases to 90%-95%; at the same time, light water is sprayed on the surface of the mushroom block, once in the morning and once in the evening. After the mushroom buds grow, stop spraying water, but ensure that the space humidity is 90%-95%. Spray heavy water before harvest, increase humidity and strengthen ventilation.

2.6 harvesting

Generally speaking, it takes about 20 days from mushroom bud to harvest. After the first tide mushroom was harvested and stopped in water for 3-4 days, scrape off the old mushroom and the residual mushroom feet, and then spray water to promote the mushroom, about 3-4 tide fresh mushrooms can be harvested, cut off the mushroom roots in time after harvest, and sold fresh or flooded according to market demand.