Cultivation techniques of Pleurotus ostreatus

Bering Pleurotus ostreatus, also known as Pleurotus ostreatus, originated from Pleurotus ostreatus, so it is also called Tianshan Pleurotus ostreatus. Its cultivation technique is simple, the period is short, the adaptability is strong, the quality is tender, the taste is fresh, the color is white, it is a rare edible fungus with high nutritional value. The mycelium of Pleurotus ostreatus is thicker and whiter than the common Pleurotus ostreatus varieties, with strong impurity resistance; the fruiting body is clustered or solitary, the mushroom body is white, fat and thick, the stalk is thick and long, the texture of the mushroom cover is crisp and tender, white folds, straight stripes; when mature, the cover top is curly, and the fresh weight of a single flower is 50-160 grams.

The mushroom belongs to the medium and low temperature type mushroom, the mycelium growth is the most suitable for 24-27 ℃, the mushroom temperature is 8-20 ℃, the growth is the fastest, the quality is the best, and the drought resistance is strong. The best relative humidity of the air during the fruiting body growth period is 84% Mel 95%. Fresh air is needed for the growth and development of hyphae and fruiting bodies. When the concentration of carbon dioxide exceeds 0.5%, it is easy to produce deformed mushrooms. The growth of mycelium does not need light, and the fruiting body needs scattered light at the growth stage. The artificial cultivation techniques are as follows:

The yield is high and the quality is the best in winter and spring. Our province made bag inoculation in early October, mushrooms came out in late November, spring sowing could not exceed the first ten days of February, and the harvest ended in early May.

First, the preparation of culture medium. The most suitable formula for high nitrogen cultivation. Cottonseed hull, sawdust, corncob, wheat bran, cornmeal and other comprehensive media grew well, and the conversion rate of Pleurotus ostreatus was 80% and 100%. Medium formula: 1. Cottonseed hull 40%, sawdust 40%, wheat bran 10%, corn flour 8%, rice straw 57%, cottonseed hull 10%, sawdust 13%, wheat bran 10%, corn flour 8%. Sawdust or cottonseed hull 78%, wheat bran 12%, corn meal 8%. Each formula should add 1% brown sugar and 1% gypsum, 65% water content, PH 6-7, and 0.5% lime can be added to the material when the temperature is too high to prevent the culture material from being sour. In order to prevent contamination during the bacteria-forming period, carbendazim or 1000-fold liquid of carbendazim or Fangshongjing can be added to the culture medium with a feed-water ratio of 1 ∶ 1.1-1.2.

Second, inoculate and send bacteria. The bag planting method was used. The cultivation bag is 15 × 32 × 0.05 cm or 17 × 34 × 0.05 cm low-pressure polyethylene thin bag. The sterilization was kept for 10 hours under atmospheric pressure for 100 ℃, and when cooled to 25 ℃, the ligation mouth was opened under aseptic condition to access the bacteria. Germ culture temperature 22-26 ℃, air humidity below 70%, often ventilated. Prevent strong light during bacterial bag cultivation.

Third, mushroom production management. After 30-45 days of culture, the mycelium can grow all over the bag, and when the primordium appears on the surface or side of the material, the cultivation bag that reaches physiological maturity is transferred to the mushroom shed to grow mushrooms. Can be indoor shelf layer standing cultivation, or field shade shed open cover film cultivation, the field growth conditions are more suitable, more favorable for mushrooms. After the bacterial bag was moved into the mushroom shed, the temperature was controlled at 10-23 ℃, and the primordium appeared in about 7 days. When the bacterial cap is 2 cm, increase the spray water and strengthen the ventilation. The space spray can maintain 80% relative humidity in the early stage, and the light can be controlled in the later stage. Under weak light, the stalk is longer and the cap is smaller. After opening the bag, cover 2-3 cm of soil in the bag with sterilized garden soil.

Fourth, harvest and processing. It can be harvested 8-12 days from the appearance of the primordium to the maturity of the fruiting body. Grab the fungal stalk and pull up the whole flower during harvest. Stop spraying water after harvest, clean around the mouth of the bag and the environment, let the mycelium rest and raise bacteria. Continue to spray water and control temperature after 5 days. Generally, you can receive 2 tide mushrooms. Fresh mushrooms are directly on the market or salted; they can also be sliced and baked into dry products.