A Simple Method for Storage of Edible Fungi

Ensuring the storage quality of edible fungi can effectively maintain its excellent species and prolong the service life of excellent varieties. Therefore, it is of the same importance as the breeding of new varieties, and it is an indispensable and important link in the production of edible fungi. However, formal and strict storage methods need some equipment, and there are also high requirements for operation technology. for many mushroom farmers, some simple soil methods are more feasible and worth popularizing.

1. Low temperature storage at the bottom of the hole. It is a method of bacteria storage based on the principle of constant temperature and low temperature in the bottom hole, and is suitable for mushroom farmers who do not have a fresh-keeping refrigerator. The test tube mother seed to be preserved is sealed with aseptic rubber stopper dipped in paraffin wax and fastened in a closed jar or plastic bag. It can be stored for 2 to 5 months.

two。 Paraffin sealed storage. Cut the wax paper into 6cm square and soak in 75% alcohol for 1 minute. After the tube mouth of the cultivated test tube is rotated and sterilized above the alcohol lamp flame, take out the wax paper with tweezers and fasten the tube mouth. The mouth of the tube wrapped with wax paper is then immersed in the melted paraffin. Soak the wax paper completely, so that the wax paper is tightly sealed on the wall of the pipe, never leaking. After the paraffin wax is cooled and solidified, store it in the refrigerator or at room temperature.

The bacteria sealed with paraffin can effectively maintain the moisture of the culture medium, increase the concentration of carbon dioxide in the tube, avoid the pollution of miscellaneous bacteria, and restore the growth of hyphae quickly after turning the tube. After stored at room temperature for 6 months, the culture medium did not shrink and the mycelium still had strong vitality, and the appearance of mycelium was normal and there was no aging phenomenon after 12 months storage in 0-4 ℃, and the survival rate was high.

3. Cellophane sealed and stored. The sealant was prepared with 15 grams of gelatin (adhesive), 2 grams of copper sulfate and 2 drops of methylene blue (indicator) dissolved in 100ml hot water. Remove the cotton plug from the newly grown mother, put the pipe mouth down, dip it in the sealing agent, apply cellophane soaked in 95% alcohol (cellophane), and melt it with paraffin wax. At room temperature, the strain can be stored for at least 8 months and can prevent the infection of molds or mites. Injection of aseptic mineral oil (liquid paraffin) into the slope can greatly prolong the storage time.

4. Barnyard manure is stored. This method is suitable for storing straw rot fungi such as Pleurotus ostreatus. Dry and break the compost such as rotten cow dung, take 300g dry compost, sift it with 5mm pore diameter, add 1000 ml of water to adjust humidity, put it into the test tube, occupy the tube depth of 1mm, sterilize under 0.15mpa pressure for 2 hours. Inoculation after asepsis was confirmed. After the mycelium grew up, it was stored in 3 ℃ refrigerator and transplanted every 2 years. In the long-term storage, if the culture medium loses water, the storage bacteria should be inoculated on the Agar slope in time for activation, and then continue to store. After continuous storage for 4 years, there was no significant change in its production characters.

5. Storage of wheat bran. Weigh a certain amount of wheat bran, add water or nutrient solution, mix well and then use. Water and wheat bran were loaded into the test tube, sterilized under high pressure, and cultured at the appropriate temperature. After the mycelium is well developed, the test tube is put into the drying chamber and dried at room temperature. After drying, it can be stored in a dry place below 20 ℃ and can be stored for 3 to 5 years.

6. Normal saline storage method. The bacteria were put into potato culture medium, 60ml culture medium was filled in 250ml triangle bottle, shaken or shaken 5ml 10 times a day, cultured for 5ml for 7 days, and then the mycelium ball was transferred into a test tube containing 5ml sterile saline. Each tube was transferred into about 4 to 5 mycelium balls, stuffed with cotton plugs, sealed with wax and stored at low temperature for one year.

7. Wheat grain storage method. After washing, soak in 20 ℃ water for 5 hours, dry slightly, install tube, sterilize, spread while hot, cool and then inoculate human mycelium, culture at suitable temperature to stop culture when sparse mycelium appears on most wheat grains. Stored in a dry place below 25 ℃, it can be stored for 1 to 2 years.