New intensive cultivation techniques of Pleurotus ostreatus in Korea

Pleurotus ostreatus belongs to basidiomycetes subphylum, Umbrella order, Pleurotus ostreatus family, Pleurotus ostreatus genus. Rich in protein, sugar, vitamins, iron, calcium and 8 essential amino acids. Its mushroom meat is fat and tender, tastes fresh and refreshing, has high edible and health care value, and is favored by consumers. It is a mushroom with large production and consumption in South Korea.

Because Pleurotus ostreatus is not easy to transport and keep fresh over a long distance, fresh mushrooms are rarely imported from abroad and are mainly produced in South Korea. Compared with the conventional cultivation of Pleurotus ostreatus, the bioconversion rate of Pleurotus ostreatus is lower, only 50%-80%. Moreover, graded packaging is more time-consuming, and there is no advantage in cultivation in Korea, where labor costs are higher. As a result, many Pleurotus ostreatus cultivation farms in South Korea are miserable and on the verge of closure. To seek a breakthrough and regain a new life is a major issue for Pleurotus ostreatus producers.

The Xinyi Edible Fungi Research Institute in Panan County, Zhejiang Province, which aims at technological innovation and management philosophy, conducted an in-depth investigation on the cultivation of Pleurotus ostreatus in South Korea. And sent technicians to Korea to carry out cultivation and experiments. According to the demand characteristics of Pleurotus ostreatus in Korean market, the scientific and technological personnel of our institute focus on the study of mushroom tide and single tide yield, especially aiming at the quantity of primordium formation, mushroom formation rate and uniformity, etc. to improve the coordination of raw materials, environmental conditions, management measures. After many experiments, a set of intensive production technology with low consumption and high efficiency is summarized in line with the national conditions of South Korea.

This technology not only draws lessons from the quick effect of factory production (high utilization rate), but also absorbs the low consumption (low cost) of traditional cultivation techniques. Learn from strong points to offset weaknesses and integrate advantages. After being popularized and applied in many cultivation fields, good economic and comprehensive benefits have been obtained.

1 construction of mushroom house

There are a large number of plastic greenhouses in the suburbs and rural areas of South Korea, which can be used for the cultivation of Pleurotus ostreatus with a little modification. The modified shed is 20m long, 6m 7m wide and 2.2m 2.5m high. The shed is mainly composed of steel frame structure. The shed is covered with two layers of agricultural film, which is sandwiched with a layer of light-colored thermal insulation cotton and the outermost layer of felt.

The advantages of the shed: the small space is conducive to ventilation and operation management. The environmental conditions in the shed are easy to control. The removable outer blanket can be adjusted according to climate change. Play various roles in different stages of cultivation (shading, cooling, heat preservation, etc.). When it is sunny, lift the felt to attract light and increase temperature, make full use of natural resources; on cloudy and rainy days, cover and keep warm. When the temperature is too low, use the heating device to warm up. Heating methods include pipe heating, electricity, coal stove and so on. Considering the cost and practicability, coal stove or wood chip furnace is generally used to heat up. Place two furnaces in the shed, connect the tin chimney, and guide the smoke out of the shed. The device has the advantages of low cost, fast heating and convenient operation, and only needs to change the fuel twice a day without special supervision. A dark fire tunnel can also be built under the aisle (along the shed direction), and the fire mouth is located in the shed head or buffer room. Humidification uses atomization micro-spray or humidifier to improve work efficiency and install along the shed to make the humidity distribution in the shed uniform.

2 cultivation techniques

2.1 intensive production of material preparation is mainly reflected in time-saving, energy-saving, low consumption and high efficiency. The choice of raw materials is also crucial. For example, using cotton seed shell as the main material and adding a small amount of auxiliary materials can make the tide of Pleurotus ostreatus obvious and concentrated. It avoids the delay of mushroom production and unclear tide in conventional cultivation, and lengthens the mushroom production cycle, resulting in inconvenient management and rising cost.

2.2 the cultivation of Pleurotus ostreatus by heap fermentation is an ideal way at present. It avoids the high pollution rate of the raw material method and the high cost of the clinker method. Highlight the advantages of less miscellaneous bacteria, fast bacteria, fast mushroom production and so on.

After the raw materials are mixed and stirred evenly, a trapezoidal pile with a bottom width of 2m, a top width of 1.5m and a height of 1.2m to 1.5m is formed. The fermentation time was 912 days, during which the pile was turned over 3 times. When the temperature is low, it is best to do it indoors or in the shed, so as not to prolong the composting time and affect the fermentation effect.

2.3.The fermented raw materials are spread out to volatilize ammonia and other gases that hinder the growth of mycelium. After the temperature of the material is reduced to 30 ℃, start bagging.

The method of bagging is as follows: three layers of bacteria and two layers of material. That is, there is a layer on each end and a layer of bacteria in the middle. Bagging and vaccination are carried out at the same time. After bagging, fasten the mouth of the bag tightly, and then stack the bag in a wall. The height of the stack should be 7 layers. Leave the aisle 70cm between the stacks, and the narrow operation will affect the work efficiency. The bags are close together, leaving as little space as possible. It is also not appropriate to lift the pinch bag to cause the bag wall to detach, so as to avoid mushroom in the gap and nutrient consumption. Finally, a conical wood rod with a diameter of 1.5cm was used to insert two aerobic holes through the bag at one end to promote the growth of mycelium.

The unit weight of material bags and the specifications of plastic bags have always been the focus of controversy in the industry. Some people think that small bags have few materials, low output, short cycle, but time-consuming; others think that large bags have more materials and high output, but the cycle is long, and the benefit is not high. It can be said that the benevolent see benevolence, the wise see wisdom. We think that each bag has its own advantages and disadvantages. The best policy is to adjust measures to local conditions and to master flexibly. Through investigation and cultivation comparison experiment, it is concluded that the plastic bag specification 18cm × 45cm (the length after loading is 30cm) and the method of loading dry material 0.6kg is more suitable for intensive production.

2.4 the quality of mycelial growth management directly affects the time and effect of mushroom emergence. In order to cooperate with intensive production, mushroom production is fast and concentrated. The constant temperature and dark light in the room should be controlled as far as possible. The drastic change of temperature will not only affect the normal growth of mycelium, but also easily stimulate the early emergence of mushroom, resulting in the non-concentration of mushroom tide and unstable yield. If the light is too strong, it is easy to form a bacterial film on the surface of the mycelium, consume nutrients, and affect the quality and yield of mushroom. After inoculation, the mycelium is full of bags, and the room should be kept dark. However, within 1 week after the mycelium is full, the bacterial bag should be allowed to receive light (gradually enhanced), so that the bacterial bag can gradually adapt, and it is also conducive to neatly budding. During the culture period, the temperature was controlled at 22: 24 ℃ and the relative humidity was 70%.

2.5 the difference between mushroom production management and conventional cultivation is that the intensive technology adopts the method of positioning mushroom production. The growth of mushrooms from the aerobic holes reserved during bagging can effectively prevent the formation of mushroom buds from shrinking due to competition for nutrients, resulting in unnecessary loss of nutrients. At the same time, conventional open mushroom production, mushroom clump is too large, many dead mushrooms, poor mushroom shape, processing and packaging time. On the other hand, the positioning method of mushroom has less effect on the growth of the second tide mushroom because the mouth of the bag is not open and the water evaporation of the bag is less.

The Korean market requires that Pleurotus ostreatus must be single, long handle and small cover. The mushrooms obtained by positioning method are in line with the standard, and the mushroom rate is high, the mushroom stalks are less attached to small mushrooms, the degree of commercialization is high, and the harvesting, processing and packaging are convenient.

After low light treatment, the bacterial bag increased the light intensity, increased the humidity, decreased the temperature, and promoted the concentrated formation of mushroom buds.

After the stimulation of high humidity, light and low temperature, the reserved aerobic holes first came into contact with the environmental conditions suitable for mushroom production, while other parts were not easy to produce mushrooms because the plastic bags were close to the mycelium.

The management of mushroom production is divided into three stages: primordium differentiation stage, mushroom bud formation stage and fruiting body growth stage. The main technical points are: "promoting", "protecting" and "educating".

2.5.1 promote the differentiation and formation of primordia in the early stage. Create suitable environmental conditions. Specific measures: temperature dropped to 8: 12 ℃, reduced ventilation, enhanced light intensity, increased space relative humidity, space spray made the mushroom outlet (original aeration hole) moist without stagnant water. In this way, the buds can appear neatly after continuous treatment for 4 days. Make it easy to accurately grasp the time of primordium formation and control the degree of uniformity.

2.5.2 ensure the survival of mushroom buds in the middle period. Stabilize the environmental conditions, avoid the shrinkage and death of mushroom buds, and improve the mushroom rate.

At this stage, we should ensure that the environmental conditions are relatively stable, and control the relative humidity of 85%-90% and the temperature of 12-15 ℃. The large difference between temperature and humidity, cold and hot strong wind and other factors will affect the formation and growth of mushroom buds.

2.5.3 High quality mushrooms were cultivated in the later stage of breeding. Adjust the environmental conditions to make the mushroom meat compact and round, increase the per unit yield and ensure high quality and high yield.

When the mushroom bud formed normally and grew to the cover diameter 1.5cm, the ability to adapt to the environment was enhanced. The slight fluctuation of temperature and humidity has little effect, but the moderate change can make the mushroom body fat and tight. At the same time, the shape and quality of the fruiting body can be controlled by adjusting the carbon dioxide concentration and light intensity to meet the special requirements of the Korean market. In this period, the diameter control of mushroom cover is very important. Because, the edible part of conventional Pleurotus ostreatus is mushroom cover, which is suitable for large cover and short handle, while Pleurotus ostreatus is just the opposite. Therefore, great adjustment should be made in management to increase the concentration of carbon dioxide and reduce the light intensity to control the growth of mushroom cover and promote the growth of mushroom stalk.

2.6.When the stalk of mushroom reaches 5~7cm and the diameter of mushroom cover is 2~3cm, it can be harvested. Due to the use of intensive technology, the formation and growth of fruiting bodies are more concentrated and consistent, and the harvest time is shorter, which saves time, improves efficiency, and is also conducive to tide management.

When harvesting, you should be careful and handle gently. The container had better be placed in a single layer in a shallow basket to avoid rupture caused by stacking and extrusion of the mushroom body and affect the quality.

1 after harvesting, clean up the residual mushroom stalks and sundries. Stop humidification and keep constant temperature for 5 to 7 days. Then according to the management mode of the first tide mushroom, enter the management of the second tide mushroom. Cut off the plastic bag at the third tide and produce mushrooms in an all-round way. At this time, the quality of mushroom is slightly poor, mainly to shorten the period of mushroom production. The quality of the first two tide mushrooms is better, and the output accounts for more than 70% and 80% of the total output. Generally speaking, it takes about 60 days to produce 3 tide mushrooms (when the environmental conditions are not available, the period of mushroom production will be prolonged). About 500g mushrooms can be produced in each bag, and the conversion rate is about 80%.

2.7 package break the tufted or conjoined mushrooms into individual pieces and cut off the debris attached to the mushroom handle with scissors or knives. Then pack it into plastic bags by stages, fasten the mouth of the bag, and the net weight of each bag is 2kg. When using carton packing, it should be processed by grades according to customer requirements.