Cultivation and Management techniques of Pleurotus ostreatus
Pleurotus ostreatus, also known as Pleurotus ostreatus, is a rare, precious and delicious edible fungus. Its cover tender handle crisp, taste Chun fragrance, excellent taste, can be cooked into a variety of delicacies. Identified by the China Food quality Supervision and Inspection Center, the fruiting body contains glucose, bacterial protein, minerals and other important nutrients, the human body is complete with eight kinds of amino acids, of which lysine is as high as 1.75%. At the same time, it has strong kidney-tonifying effect and anti-tumor activity, and is one of the top ten best-selling mushroom products in the international mushroom market, known as "Chinese god mushroom". In supermarkets in Japan, Singapore, the United States, the European Community, Hong Kong and Taiwan, it is worth up to US $100 per kilogram of dried products.
China mainly depends on the export of natural tea mushrooms. Until now, artificial cultivation has been started, but the cultivation scale is small, and the products are far from meeting the market demand. The domestic modern purchase price is 160-200 yuan per kilogram of dry products. Therefore, the artificial cultivation of Pleurotus ostreatus has remarkable economic benefits and broad market prospects.
I. cultivation season
According to the growth temperature of mycelium of Pleurotus ostreatus is 10-35 ℃, the optimum temperature is 22-27 ℃: the growth temperature of Ravens fruiting body is 16-32 ℃, and the optimum biological characteristic is 20-28 ℃. The cultivation season of spring and autumn should be arranged scientifically, and the two links should be mastered in detail: one is that within 40-50 days after inoculation, the local temperature should not exceed 32 ℃, and the other is that the inoculation date should be postponed for 60 days to enter the fruiting period, and the local temperature should not exceed 30 ℃. No less than 15 ℃.
II. Recording of raw materials
Formula 1: sawdust 72%, wheat bran 25%, gypsum 1%, sugar 1%, calcium superphosphate 0.5%, lime 0.5%. Formula 2: 78% cottonseed shell, 20% wheat bran, 1% gypsum, 0.5% sugar, 0.5% lime. Formula 3: sawdust 38%, rice straw powder (corncob) 37%, wheat bran 23%, gypsum 1%, calcium superphosphate 0.5%, lime 0.5%.
Third, the production of bacterial bags
Polypropylene bags with a size of 17 cm x 33 cm x 0.05 cm are used. Mix the raw materials well, the water content is 60% Mui 62%, and the pH value is 6-6.5. Fill the culture material into a bag 18 cm high and fill each bag with about 450 grams of dry material, put on a collar and plug with cotton plugs. Sterilization at atmospheric pressure for 100 ℃ was kept for 10-12 hours, and then cooled to less than 30 ℃ after sterilization. Operate vaccination in inoculation box or inoculation room: 25-30 bags per bottle of original seed. Then keep the bacteria in a cool, dry, clean and ventilated culture room. it usually takes 40-50 days for the mycelium to grow into a bag.
IV. Management of mushroom production
When the mycelium grows full, from vegetative growth to reproductive growth, the material surface secretes yellow water, showing brown patches, and then grows small mushroom buds. At this time, it is necessary to open the bag in time, straighten the mouth of the bag, water the ground, keep the humidity of the cultivation room 85% Mel 95%, and give some scattered light and ventilation. After 10-15 days of management, the fruiting body can be harvested when it grows into eight points of maturity.
V. Harvest
It usually takes 5-7 days from growing mushroom buds to taking them. When the cap is hemispherical and the ring has not been detached, it should be harvested. After harvesting Erchao mushroom, the material has been dry, about 40 ml of water is injected into each bag, so that the moisture of the base material can meet the requirements of mushroom production. Generally, it can be harvested 3-4 times, and each bag can collect 40-45 grams of dried mushrooms.
VI. Processing
Scissors can be used to cut the sundries from the roots of Pleurotus ostreatus, or they can be dehydrated and dried with a dehydrator and packed by stages. At present, China mainly exports dry products to Singapore, Japan, South Korea and other Southeast Asian countries.
- Prev
Occurrence and Control of Xiuzhen Pleurotus ostreatus
In recent years, because Xiuzhen mushroom has good benefit and can fill the gap of edible mushroom products in summer, the production of Xiuzhen mushroom in Jiangshan City has developed rapidly, with a total of more than 8 million bags in 2004. But recently, some dead mushrooms appeared in some mushroom farms in Jiangshan. Through observation, it was clear that the dead mushrooms were caused by yellow mushroom disease. 1. Symptoms of Pleurotus ostreatus disease is caused by Pseudomonas aeruginosa infection, so that the fruit body discoloration and decay of the bacterial disease, generally the first tide mushroom incidence rate is higher. There is mucus on the surface of the bacterial bag during the onset of the disease.
- Next
Six points should be done to prevent mushroom wilting.
First, to prevent the use of corncob, wheat straw and rice straw as the main ingredients, 5% wheat bran or 4% fermented livestock and poultry manure should be added. When using the cotton husk rich in nitrogen as the main material, the nitrogen source can not be added, but in order to control the harm of mites, 800 times liquid of trichlorfon can be sprayed when mixing the material. Second, the amount of lime added when the acid-base ingredients are moderate should reach 5%, and 1% lime water or 4% plant ash water should be sprayed every time the mushroom is harvested, so as to improve the pH value of the culture material. Third, ventilation should be carried out at about 10:00 every day for 4 days after sowing.
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