Cultivation of Gastrodia elata seed material
Gastrodia elata can not be autotrophic and must rely on Armillaria mellea symbiosis with it in order to get nutrition and reproduction and growth. Parasitic Armillaria mellea can grow on about 200 tree species, especially in broad-leaved forests. Armillaria mellea is commonly found in cut trees, bamboo or burned trees, roots of bamboo, and dead trees that fall in the forest. Armillaria mellea can only grow vigorously under certain humid conditions, the soil water content is not less than 45%-50%, and the air relative humidity is 75%-80%. Armillaria mellea can also be cultivated artificially, and the strain must be cultivated first.
Collection of bacterial sources: the tender cords of Armillaria mellea (brown-red in outer sheath) or young and fresh Armillaria mellea were collected in the producing area of Gastrodia elata in autumn for tissue isolation. After inoculation, the species were cultured in the environment of 22 ℃ ~ 26 ℃. It is the mother species when it grows up in about 7 days.
Cultivated species: 50% wheat bran, 19% rice bran, 1% gypsum powder, 30% sawdust, right amount of water. Ph value is 6 to 7. The above-mentioned culture materials were mixed into a culture flask, pressed slightly, sterilized under high pressure, inoculated under aseptic conditions, cultured at 25 ℃ ~ 26 ℃ for 15 to 17 days, and the cultivated species were grown in the whole bottle.
Seed culture: sawdust (oak tree is better) with water or 20% potato water to form a semi-solid medium. When making, use a 500ml triangular bottle, each bottle contains 10 grams of sawdust, then add water to wet the sawdust, and then continue to add water until the liquid level is 0.5 cm deep. After adding enough water, the branches such as chestnut trees with thick fingers were cut into twigs with a length of 6cm and 8cm, and the skin was cut into fish scales with a knife. 3 pieces were put into each bottle and inserted obliquely into the above-mentioned semi-solid medium. After high-pressure sterilization, they were inoculated and cultured at 25 ℃ for 1 ~ 2 months, that is, the medium and branches were covered with brown cords, that is, the seed materials.
Accumulation and mixing: the seed material cultivated in semi-solid medium is mixed with fresh branches of chestnut trees with fish scales, which are less than 3 cm in diameter and 30 cm in length. The method is as follows: one seed material is sandwiched with one fresh material, and then fill the gap with a mixture of sawdust and sand (according to the volume ratio of 1:1, 50% water content), and cover 4 cm thick, put a layer of fresh material on it, add fillers according to the same method, and accumulate according to this, you can put 3-4 layers in succession. Pay attention to often sprinkling water to keep moist, after 1-2 months, the fresh branches are basically sent fungal cord, that is, it has become a seed material for expanded culture.
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How to store gastrodia elata for winter
Hemp seeds can be stored in a pit in the cellar. First dig pits in the cellar, the size of the pit depends on the number of hemp seeds, pit depth 45-50 cm. hemp seed should be removed from the vegetative propagation stem, air 1-2 days re-entry cellar. Sand with a moisture content of 20% should be selected as filler. Sand moisture content is too large, too small for hemp seeds are unfavorable. After the pit is dug, put a layer (3 cm thick) of sand from small rice grains to sorghum grains at the bottom layer, put a layer of hemp seeds, put 4-5 layers of hemp seeds in total, and put 5-6 cm thick sand cover at the top layer. Each layer of hemp seed must be placed separately, hemp and hemp
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How to dry Kang and reshape Gastrodia elata after cooking
Put the Gastrodia elata from cooking on the pre-set Kang, the temperature on the Kang should start at 50-60 ℃, after baking for 2-3 hours, then rise to 70-80 ℃. When the Kang is 60-70% dry, take out and flatten it with a plank, and finally bake it with charcoal fire and sulfur until it is fully dry. It can also be processed by exposure to the sun, but it takes too long, so it is rarely used, and it is better to dry it with a large fire. The practice shows that the cage steamed Gastrodia elata is the best, and the boiling quality is poor.
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