Cultivation Techniques of Pleurotus ostreatus (Ⅰ)

Jinfu mushroom, also known as giant mushroom, large white mushroom, Lobayi mushroom, is a rare new variety of edible mushrooms. There are small areas of cultivation in southern China and Taiwan Province.

I. characteristic characteristics

The fruiting body of Pleurotus ostreatus is solitary or tufted, with small cap and thick stalk. The initial stage of the cap is hemispherical, white, smooth, 3~8cm in diameter, white and thick: fold gray, dense, twin, unequal length; stalk rod-shaped to bulbous, cross-sectional round, fleshy compact, stalk long 5~10cm, thick 1.5~4.6cm, taste slightly sweet and tender. The spores are white and oval. Jinfu mushroom meat is thick, white and tender, with a unique taste, slightly sweet taste and rich nutrition. Every 100g of dried mushrooms contains 27.56% crude protein, 7.85% crude fat, 38.44% total sugar, 8.2% crude fiber, and a variety of amino acids, vitamins and mineral elements.

2. Cultivation techniques

Pleurotus ostreatus is a high temperature variety. The mycelial growth temperature is 15: 35 ℃, and the optimum mycelial growth temperature is 20: 28 ℃. The growth temperature of fruiting body is 15: 31 ℃, and the suitable temperature is 20: 28 ℃. Jinfu mushroom is mainly made of rice straw or cottonseed shell for fermentation and then bagged clinker is used to cover the soil to produce mushrooms. The south of the Yangtze River can be cultivated in summer and autumn. Spring planting is generally sown from March to April, mushroom from May to June: autumn planting from July to August, and mushroom from September to November.

1. Treatment of culture materials. The culture material of Pleurotus ostreatus can be used locally according to different regions, and the culture material should be fresh, dry, non-moldy and non-rotten. Culture material formula: ① dry pure rice straw (or pure wheat straw) 100%; ② soybean straw 50%, corn straw 50%; ③ dry rice straw 50%, grain husk 50%: ④ waste bacteria bran 60%, cottonseed hull 24%, wheat bran 14%, lime 1%, gypsum 1%. In preparation, rice and wheat straw were cut into 3~5cm and soaked in a pool for 2 days, so that rice and wheat straw could be fully absorbed and softened. Then take out the softened forage and make a pile, ferment for 3-4 days, adjust the water content of the culture material to 60%-65%, pH 6.5-7.5. Pay attention to turning the pile, the first turn on the second day after the pile, and the second turn on the day before bagging.

two。 Bagged and vaccinated. The culture material was first put into a large woven bag for atmospheric pressure sterilization, when the oven temperature rose to 100 ℃, kept for 4 hours, and then kept for 24 hours without fire, then unloaded, when the material temperature dropped to 28 ℃, bag inoculation was carried out. The treated culture material was packed into 24cm × 40cm polypropylene plastic bag and inoculated with bacteria while packing. Each bag was divided into two layers. The first layer was at 3 points away from the bottom of the bag, and the second layer was at 3 places away from the bottom of the bag. Select 3 points in each layer near the bag wall, and each point is connected with a bacterial clump with a diameter of about 2cm (12 bags per bag). The bag material is required to be tight at both ends and loose in the center around. After receiving bacteria, tie up the mouth of the bag and punch a small hole with a bamboo needle at the inoculation site of each bag to facilitate ventilation.

3. Mycelial culture. The inoculated culture bags were moved to a clean, dry, ventilated and ventilated culture room to culture hyphae. The culture bags are stacked in the shape of a well, with 3-4 layers, and air ducts are left between each row. When the strain germinates, the hyphae grow to the position of 2 beat 3, the mouth of the bag can be released, breathable and oxygenated. During the germicidal period, turn the pile and pour the bag once a week, generally 25-35 days, the hyphae grow through the culture bag. The culture room maintains a relative humidity of 65% and a temperature of 2528 ℃. (to be continued)