The production process of Pleurotus ostreatus and the technical operation of each link

Production technology: ingredients-sterilization-packaging-cooling inoculation-fungus-summer-mushroom management-harvest processing-turn-temperature mushroom.

Ingredients: The most critical requirement for ingredients is to mix the raw materials of different ingredients evenly, and mix the dry and wet materials evenly, so that the nutrient ratio of each plate of medium is uniform, and the water content reaches 60%.

2. Sterilization: There are two main ways to sterilize the mushroom culture medium: steaming bags and evaporating materials. The vast majority of producers in all regions of the county are following these two ways, but the two ways have their own advantages and disadvantages, so attention should be paid to the choice. The advantage of steam bag sterilization lies in the large amount of one-time sterilization, labor saving and time saving, and labor concentration; the disadvantage lies in the high requirements of steam bag sterilization equipment, which must match the sterilization amount. In the production must not be small horse cart, that is, large volume, one-time feeding, but sterilization facilities steam production capacity is very small. It costs labor, time and fuel, and the sterilization effect is not ideal, resulting in the temperature of the material staying between 40 and 60℃ for a long time. The culture material is easy to be spoiled by bacteria reproduction, and the inclusion inoculation causes pollution. A soil steamer matching steam production and sterilization must be set up, and a gap should be left for hot steam circulation to achieve sterilization effect.

3, cooling inoculation: after the material temperature is fully cooled, the general material temperature is lower than 20℃, it can be inoculated. With the growth of production years, more and more new mushroom areas become old mushroom areas, and the amount of space miscellaneous bacteria increases greatly. Therefore, we advocate inoculation in the inoculation room, which can effectively improve the yield. The inoculation room shall be closed and clean. The cooled plate shall be moved into the inoculation room, treated with 0.2~0.3% potassium permanganate aqueous solution, fumigated with 4~ 6g/m3 aerosol disinfection box, and kept for 3 hours before entering the inoculation room. The inoculation personnel shall do a good job of personal hygiene in advance. The clothes they wear shall be clean and tidy. They shall be washed with Lysol or 5% of Negermine by hand. The inoculation personnel shall be reasonably matched and cooperate with each other. The strains shall be broken into apricot seed size. They shall not be rubbed to prevent damage to hyphae. The strains shall be evenly spread. The packaging shall be rapid and the sealing film shall be tight. Generally, 10~12 plates can be received for each bag. The time shall not be too long. If there are too many plates to be inoculated at one time, supplementary fumigation can be carried out once in the middle to maintain the efficacy.

4, code plate bacteria: after receiving the strain plate requirements stacking bacteria, conducive to the contact of the strain block material surface, early colonization, usually can be divided into three periods of bacteria:

① Early stage of fungus development: refers to the period from inoculation to mycelium cover. This stage is mainly to maintain low temperature for fungus development. The temperature is usually controlled between 0~5℃ to prevent freezing damage. The stack must be inverted every 5 days. When the stack is inverted, the upper and lower plates inside and outside must be transposed to facilitate uniform fungus development. The stack is covered with shade to prevent direct sunlight from shining on the fungus plate. Otherwise, it is easy to cause local high temperature.

2. The middle stage of fungus development: refers to the period from hypha cover to hypha full plate. Usually 15 days after inoculation hyphae can cover, this stage must pay close attention to the temperature rise, hyphae respiration heat production, heat accumulation, high temperature caused by the "burning bacteria" phenomenon. Keep the temperature below 10℃ and handle it gently to prevent film damage and bacterial contamination.

3. Late stage of fungus development: refers to the formation of hyphae all over the culture layer. During this period, the outside temperature has usually increased, so ventilation in the shed should be strengthened to increase the oxygen content in the shed to meet the respiratory intensity of hyphae. After hyphae stop filling the whole barrel, the surface hyphae will begin to turn yellow and spit yellow water, gradually forming a waxy layer. The formation of waxy layer is a normal physiological phenomenon, waxy layer has the role of protecting the inner hyphae, can effectively prevent insects, diseases and cope with harsh external environment. The reasonable waxy layer is orange and 0.5~0.8mm thick, which is the sign of physiological maturity of hyphae and the guarantee of high yield and high quality.

5, summer management: With the impact of atmospheric greenhouse effect in recent years, the earth warms, the temperature is getting higher and higher, effective measures should be taken to avoid the high temperature loss of the bacteria plate, smoothly and safely through the hot summer.

① The site for building the five-canopy shed requires high elevation, ventilation, convenient water source, spacious and not closed.

② The construction of scaffolding requires the space of the top layer and the roof to be raised, which is conducive to the accumulation of hot air above, most of the heat is concentrated on the top layer, and the high temperature formed by hot air is reduced to directly damage the bacteria in the upper part.

③ Thickening shade, before the summer comes, must thicken the shade inside and outside the shed and the surrounding, to facilitate heat insulation, at the same time, on the top of the shed, and then pull the sunshade net to protect from light and cool down, is also an effective cooling measure, but pay attention to the sunshade net and shed must open the distance.

④ Spray water to cool down. In May, June and July, when the outside temperature exceeds 35℃, deep well water can be sprayed on the shed at noon, which can effectively reduce the temperature.

Timely ventilation, reasonable use and adjustment of the relationship between ventilation and closure, can also play a good role in cooling.

6. Mushroom production management:

After a long summer, into autumn, that is, Pingquan at the end of July: the temperature gradually cooled, the bacteria plate has reached physiological maturity, when the outside temperature is lower than 20℃, the mushroom will have the internal and external conditions for fruiting, into the fruiting management period:

Clean the mushroom shed. Firstly, the bacteria plates are classified and cleaned, and the contaminated bacteria plates are removed. The bacteria plates are classified according to color. The dark ones are put together, and the light yellow ones are put together, which is conducive to opening the membrane and drawing bacteria. Secondly, a thorough cleaning of the mushroom shed to remove all debris.

7. Harvesting and processing: The current processing forms are mainly fresh, salted, frozen and dried products. Harvesting should be based on different@#@136@#@methods. Harvesting to do not take up the material surface, protect the culture medium for the principle.

8, tide management: after picking a tide mushroom, it will enter the tide management, tide is very important, improper measures will greatly reduce the yield, affect the benefit, some farmers yield is low, only 0.5~1.0 kg, seriously affect the economic benefits of an important reason.

First of all, when more than 80% of the plates in the shed have been harvested, they can enter the tide management. At this time, reduce water spraying, remove residual rotten mushrooms, and ventilate properly to reduce surface humidity.

Secondly, the temperature of the shed is increased to more than 20 DEG C, and the relative humidity of the air in the shed is maintained at 80 - 85%, so as to be beneficial to the cultivation of bacteria and the hypha is recuperated and restored. After about 7 - 10 days, the hypha accumulates enough nutrition again, and then enters the second tide for fruiting management, temperature management and moisture management.

9, insulation mushroom: this technology is an effective measure summarized from the actual production of edible fungi office and has been widely used. The key points of this technique are that when the temperature in the greenhouse is lower than 5℃, the shade on the roof of the mushroom shed and around it is arranged well, the shade is thickened properly, and the thickness of the shade is uniform, and the periphery of the mushroom shed is wrapped with plastic again to prevent wind and keep warm. This measure can delay the time of one tide mushroom and increase the yield.