Production of Coprinus comatus with high quality by using waste of Pleurotus ostreatus skillfully

Coprinus because of its shape chicken named, its tender meat, delicious, nutritious. Coprinus comatus can be produced by using the leftovers of Pleurotus ostreatus and idle vegetable greenhouses. The dry material can be put into the 60m2 mushroom shed, and the coprinus comatus can be produced 750-1000kg. The market price is more than 4000 yuan. The economic benefit is considerable. Specific cultivation measures are as follows:

1. Prepare culture medium. Crushing the waste of oyster mushroom, the formula is as follows: mushroom chaff 50%, cottonseed hull 37%, lime 6%, corn flour 7%, carbendazim 0.1%(extra). Mix the mushroom chaff and cottonseed hull evenly, then add quicklime and corn flour and mix well, then spray water on the material, step on it tightly while spraying water to prevent moisture from running away, so that the moisture content of the material reaches 70%.

2. Build a pile for fermentation. Mix the mixed materials into piles with width of 1.5m, height of 0.6- 1m and unlimited length. Sorghum stalks bundled into 20cm diameter are arranged in two rows of ventilation channels with an interval of 60cm at the bottom of the pile, and sorghum stalks bundled into 7-8cm diameter are vertically inserted into two rows of ventilation channels with an interval of 40-50cm at the top of the pile. Spray high efficiency cypermethrin and other pesticides on the pile for one time, and finally cover with broken film or straw mat for heat preservation and moisture retention. After 48 hours, the temperature can rise to above 60℃.

3. Turn over the pile. When the temperature rises above 60℃ (measured at 50cm from the ground) and kept for 24h, the pile can be turned over. When turning the pile, it is required to start from one end, turn the bottom and outermost layers of the pile to the middle, turn the middle to the bottom and outer layers, and rebuild the pile for fermentation. When the material temperature rises to above 60 ° C and is maintained for 24 hours, the second pile is turned, generally 3-4 times, and the fermentation period is generally 6-10 days. If the material is too dry, turn the pile to water properly, every time the pile is built, if it is sunny, use straw or corn stalk to shade, cover plastic film on rainy days to prevent rain, and remove the film on sunny days, otherwise it will affect the natural ventilation of the material. Fermented material has a large number of white actinomycetes, no sour and ammonia flavor, has a special aroma.

4. Sowing in bags. After fermentation, the raw materials can be bagged and sown. Cut the plastic tube into about 50cm bags and tie one end. When the material temperature drops to 30℃, start bagging. The bagging method adopts 5 layers of "marginal inoculation method" inoculation and 4 layers of loading. First fill 1 layer of bacteria, then fill 1 layer of material, and finally seal with bacteria. Break the seed into walnut-sized pieces, try not to break the seed into pieces. In this way, layer by layer of bacteria is packed, and finally the bag mouth is tightened. The seed rate is generally 12%-15% of the seed weight.

5. Germ period management. The method of combining microporous ventilation with middle drilling is adopted to speed up the growth speed of bacteria. The packed bacteria rod is punched with about 10 small holes at the bacteria site with iron nails or toothpicks, and then transported to the bacteria site. If bacteria are generated in the shed, the ground in the shed shall be leveled in advance, a thin layer of lime powder shall be sprinkled, the bacteria rods shall be arranged vertically, the row spacing shall be 8-10cm, and 40cm walkway shall be reserved for each 6 rows for observation. Insert several thermometers between the bacteria bags and record the temperature once a day in the morning and evening. The temperature of bacteria bag shall be controlled at 20-28℃, the highest temperature shall not exceed 30℃, and the lowest temperature shall not be lower than 10℃. The temperature of bacteria bag can be controlled by removing plastic film or adjusting vent. The relative humidity of the air in the shed shall be kept at about 70%, good ventilation environment shall be maintained, the shed shall be covered with straw curtain, and beta-cypermethrin shall be sprayed once every 7 days to prevent insects in the shed.

6. Take off the bag and cover with soil. The bag can be filled with hyphae about 20 days after bagging. According to the habit of coprinus comatus not touching soil and not producing mushrooms, the bags can be removed and covered with soil 3- 5 days after the hyphae are full of bags. First dig mushroom beds with depth of 15cm and width of 1.5m in the greenhouse according to the north-south direction, then irrigate the mushroom beds with water, remove the plastic bags after the water seeps down, and finally cover them with soil with thickness of 2-3cm. It is best to select high-quality fertile pastoral soil for covering soil and filling, generally mix 2% lime in the soil, spray 0.1% dichlorvos and 0.2% potassium permanganate, mix well and pile up, cover plastic film for 3- 4 days to kill eggs and miscellaneous bacteria. The humidity of the soil should be held in hand and dispersed when touched. Cover with soil and cover with plastic film to keep temperature at 14-25℃, spray water once every 7 days.

7, fruiting management. After the bacteria rod enters the bed, the management mainly includes temperature regulation, humidification, ventilation and appropriate illumination. The optimum temperature for fruiting is 12-22℃. The relative humidity of the air in the mushroom shed should be kept between 85%-95% by watering and ventilating every day. The air should be fresh. After 20 days, the hyphae can grow out of the soil layer and form the mushroom bud. At this time, the mulch film should be removed. Do not spray water on the mushroom bud. Control the temperature and ventilation, and gradually increase the amount of water spray with the growth of the young mushroom. The fruiting body develops and matures in 7-10 days.

8. Harvest. When the fruiting body cap is elongated and elastic, the edge of the cap ring just begins to loosen, and the stipe is tightly wrapped, harvest in time. When harvesting, hold the lower part of the stem with your hand and gently rotate it to pull it up. After harvesting, the material surface is arranged, the mushroom roots are removed, the soil-free places are covered with soil again, heavy water is sprayed once, a film is covered, and the second crop of mushrooms can be produced after 10-15 days of cultivation. The management of the second crop of mushrooms is the same as that of the first crop, and 5-6 crops of mushrooms can be produced in each cultivation cycle.