High-yield cultivation techniques of Pleurotus ostreatus

Pleurotus ostreatus is a kind of large fleshy umbrella fungus with good quality. Fruit body solitary or group, thick meat, slow umbrella opening, dense stalk tissue, snow-white thick, few spores, long shelf life, different from ordinary Pleurotus ostreatus. Rich in nutrition, high oligosaccharide content, rich in protein and amino acids, crisp and tender texture, delicious taste, excellent taste, with health care and beauty functions.

Pleurotus ostreatus has the advantages of short production cycle, broad market prospect, high benefit and easy acceptance by farmers. The high-yield cultivation techniques of Pleurotus ostreatus are introduced as follows:

1 cultivation season

The optimum temperature of Pleurotus ostreatus is 11-16 ℃, and it is difficult to form fruiting body if the temperature is too low or too high. Therefore, the cultivation season must be arranged according to the local climatic conditions and the required temperature for mushroom production, and the production is mainly in late autumn and early winter in Tangxian County, Hebei Province.

2 raw materials and formulations

Cottonseed hull 2000kg, wheat bran 400kg, corn flour 50kg, brown sugar 20kg, calcium superphosphate 4kg, urea 4kg, quicklime 25kg.

3 mixing and bagging

Weigh the culture material according to proportion, mix it and add water, the water content is controlled at 60%-65%, mix the culture material evenly and pack the bag, choose the plastic bag of 14 × 55cm specification; the bag material is bagged by the bagging machine. Each bag weighs 1.6~1.7kg.

4 sterilization and inoculation

Put it on the stove immediately after bagging, keep it at 100 ℃ for 20 hours for 25 hours, and keep it at 1.5 atmospheric pressure for 2 hours for 3 hours. After sterilization, the culture medium can be sterilized and inoculated when the temperature drops to room temperature. All kinds of disinfection work should be done strictly in the process of inoculation. After inoculation, the room temperature was kept at about 25 ℃. If the temperature was low, the bacteria would develop slowly, and if the temperature was too high, miscellaneous bacteria would appear. When the mycelium reaches the big mouth of the bowl, it can be moved into the thoroughly sterilized mushroom house.

5 cultivation and management

When the mycelium of Pleurotus ostreatus grows all over the bag, the appropriate temperature and humidity can be taken to make it mushroom. The temperature of the cultivation room is maintained at 12: 18 ℃ and the humidity is maintained at 90% to 95%. It can spray water into the space and the ground. Generally, mushroom buds can appear after 10 to 15 days. It is better to open the bag from the formation of primordium to the appearance of small mushroom bud, and the speed of budding is closely related to the temperature. The mushroom can produce faster when the temperature is 12-16 ℃, but opening the bag too early will affect the quantity and quality of mushroom, so it is suitable to open the bag when the mycelium is not twisted. In order to prolong the shelf life of the fruiting body, it is better to control the humidity at about 80%-85% 2-3 days before harvest. If the fruiting body is larger, there will be deformities, serious atrophy and decay; therefore, it is better to open the bag when the primordium forms small mushroom buds.

5.1 temperature control

The temperature of mushroom house directly affects the formation of primordium and the growth of fruiting body. When the temperature is lower than 8 ℃, the primordium is difficult to form; when the temperature rises to 21 ℃, the original growth fruiting body grows rapidly, the quality decreases, but the mushroom bud stops growing, begins to shrink, and the primordium stops differentiating; when the temperature lasts above 21 ℃, the original fruiting body will soften, atrophy and rot, and the surface tissue of the culture medium will also shrink and rot. In the whole cultivation and management, the optimum temperature of mushroom house should be controlled at 12-18 ℃.

5.2 humidity control

The humidity of the mushroom room should be kept at 85% and 95%. If the humidity is too low, the fruiting body will shrink and stop growing, while the primordium will be dry and undifferentiated. When watering, we should be careful not to spray water directly on the fruiting body, otherwise the fruiting body will turn yellow, affect the quality, and cause decay in serious cases.

5.3 Air conditioning

Fresh air is needed in the fruiting body development stage, and the mushroom house should be ventilated frequently. The poor ventilation fruit body is difficult to develop normally, the small body shrinks and stops growing, while some fruit bodies show atrophy, and then differentiate into deformed mushrooms on the shrunken fruit body, showing a dendritic shape and can not develop into a normal fruit body. If you encounter high temperature and humidity at this time, it will cause the fruit body to rot. Therefore, the mushroom room must be well ventilated.

6. Harvesting and processing

The suitable time for harvest is when the mushroom cover is open and flat, and the spores have not yet ejected. The harvest standard is that the fungus cover is small and the mushroom stalk is thick for export. The yield of Pleurotus ostreatus is 70%-80% per bag, and Ercho mushroom can be harvested about 15 days after harvest.