High yield of Pleurotus chaxingu cultivated with bag material

Tea salary mushroom is known as Pleurotus ostreatus, also known as Pleurotus ostreatus, tea mushroom, single, twin or clump, covered with crisp handle, fresh food crisp and delicious. Baked dried mushrooms is a unique flavor, rich fragrance, delicious and sweet, is a popular folk wedding and festive banquet. It is suitable for the annual production and supply market, it has a unique effect in reducing cholesterol, diuresis, invigorating the spleen, treating children with low fever, bedwetting and so on. It is the latest high-yield strain with high yield, impurity resistance, beautiful shape, wide temperature and high quality introduced in recent years, in which "Chaxie Pleurotus ostreatus 9" produces mushrooms for 12-35 ℃, with a conversion rate of more than 100% and stable and high yield. It is a new variety of tea mushroom. The cultivation techniques are as follows:

1. Season selection. The growth temperature range of Pleurotus ostreatus is wide, the mycelium can grow at 8 ℃ 34 ℃, but the suitable temperature for fruiting body differentiation is 13 ℃-32 ℃, and the optimum temperature is 20 ℃-28 ℃. According to the temperature characteristics of Pleurotus ostreatus, it can be cultivated in spring and autumn in the north and perennially in the south. However, it is necessary to master the "two levers": one is that the local temperature does not exceed 32 ℃ within 40 ℃ 50 days after vaccination, and the other is that the local temperature is no more than 30 ℃ and no less than 15 ℃ from the date of inoculation.

2. Cultivation methods. It can also be planted in the field Lentinus edodes shed in summer leisure period. Through the cultivation bag to release the mouth and increase the oxygen, promote the tide of mushroom production and increase the mushroom production rate, which is a new technique for cultivating Pleurotus ostreatus at present.

3. The formula of medium. Broad-leaved tree sawdust and cotton husk can be used as culture materials. Biological characteristics show that the growth of Pleurotus ostreatus needs rich nitrogen sources, so a certain amount of wheat bran and corn flour should be added to the culture materials.

4. The proportion of formula. Sawdust medium (73% sawdust, 10% cottonseed hull, 15% wheat bran, 2% lime powder), cottonseed hull medium (73% cottonseed hull, 10% sawdust, 10% wheat bran, 2% lime powder).

5. Production of bacterial bags. The 15cm × 30cm polyethylene plastic bag is used, and the water content of the culture material is adjusted to about 60%. Each bag is packed with 250ml 300g dry material (wet weight 500ml 600g). The mouth of the bag can be folded down without a neck ring, or the bag mouth is tied with a tie rope. Sterilized under atmospheric pressure at a temperature of 100℃ and kept for about 15 hours.

6. Mushroom production management. After inoculation, the cells were cultured for 40 ℃ at 20 Mel 28 min for 60 days. After the mycelium filled the bag, the material surface gradually secreted yellow water and began to appear brown plaques. At this time to move into the mushroom room, unlock the bag mouth, increase the temperature of the mushroom room. The primordium appeared in about 15 days, sprayed water once in the morning and evening in the space, kept the relative humidity at about 85%, and strengthened ventilation and scattered light, promoted the robust growth of the fruiting body, deepened the color, and improved the commodity rate.

7. Pest control. Select bacteria with strong mycelium growth to improve their resistance to stress; remove the parts contaminated by miscellaneous bacteria before entering the shed and produce mushrooms separately to prevent cross-infection; the mushroom shed should be strictly and thoroughly disinfected; during the mushroom production management period, efforts should be made to create environmental conditions suitable for mushroom growth, maintain the growth advantages of fruiting bodies, and enhance self-immunity; toxic pesticides should be banned during mushroom production so as not to affect food safety.

8. Harvest and processing. The fruiting body of Pleurotus ostreatus is easy to fall off and the tide is not obvious. the harvest should be timely and should not be overcooked so as not to affect the quality. Maturity is based on the standard that the bacterial membrane is not broken, and it is still necessary to strengthen the management of light and temperature after harvest to promote the regeneration of Pleurotus ostreatus.