Key points of High-yield and High-efficiency cultivation techniques of Pleurotus ostreatus in off-season

Pleurotus ostreatus can be cultivated all the year round, but the benefit of Pleurotus ostreatus cultivated in high temperature season is high. Reasons: first, the high temperature in summer, the difficulty of planting technology, diseases and insect pests are easy to occur, which often lead to cultivation failure. Second, the total cultivation area of Pleurotus ostreatus decreased in summer, and the total yield was small, resulting in a shortage of fresh Pleurotus ostreatus in the market and a rise in prices. According to the cultivation practice of our edible fungus research center for many years, as long as we can grasp the technology and adopt some necessary scientific management methods, the cultivation of Pleurotus ostreatus can still obtain high yield and high efficiency. The key techniques of cultivation and management are introduced as follows:

1. Main points of cultivation

1.1 the cultivation site should choose dark and humid places under the condition of ensuring ventilation, the mushroom production site should choose cool (shade), moisturizing and cooling places, such as land shade awning, semi-underground shade shed, air-raid shelter, basement, cave and cave, etc.; to build a greenhouse, choose the place surrounded by trees and groundwater next to it, which can enlarge the temperature difference between day and night, which is conducive to the mycelium growth of Pleurotus ostreatus.

1.2 in principle, the variety selection is based on the temperature of the mushroom place, and the strains can be divided into high-temperature type, medium-temperature type, low-temperature type and wide-temperature type. High-temperature strains should be selected for summer production, and the hyphae should be strong and strong: on the contrary, the easily aged and non-heat-resistant strains should not be used, otherwise the yield will be greatly reduced.

1.3 the specification of cultivation bag should be reduced in order to make full use of culture medium, increase the rate of mushroom production and avoid the phenomenon of "burning material" at high temperature, the length of cultivation bag should be reduced to 40~42cm and the diameter should be between 20~22cm.

1.4 selection of cultivation raw materials in order to ensure air permeability and avoid natural heating in the material, the ideal raw material in summer should be cottonseed shell (without or little short cotton wool), fresh and mildew-free culture materials, and appropriately reduce the amount of nitrogen fertilizer; appropriately increase the amount of gypsum.

1.5 to control the growth of mold and the natural increase of temperature in the cultivation bag in summer, the dry point of the culture medium is better, and the ratio of material to water should not exceed 1 ∶ 1.1in summer.

1.6 build pile fermentation and clinker cultivation pile fermentation mix materials on the cement ground as far as possible, when stacking and turning materials, the culture material should not be compacted, and the material pile should not be too wide or too high, and some air holes should be made on the material heap. The surface of the material pile is covered with or without plastic sheet as little as possible to avoid poor ventilation and cause anaerobic fermentation; in order to improve the success rate, clinker production, atmospheric pressure sterilization and inoculation at both ends should be used in the high temperature season. Spread the bacteria evenly as far as possible and cover the material surface.

2. Key points of germ management.

2.1.According to the temperature range of 15-36 ℃ of high temperature strain, the time of mushroom emergence is from May to September, and the best cultivation period is from mid-March to early May.

2.2 the germ room should be sprayed or fumigated in advance with Venus disinfectant or carbendazim diluted 100 to 1000 times, fumigation with sulphur powder 15: 20 g per cubic meter or 2 packets of disinfection. There should be shading and ventilation settings.

2.3 well-shaped bags or germs on the ground determine the number of layers and the distance between the rows according to the air temperature. Check the material temperature every day, when the material temperature exceeds 30 ℃, immediately pour the bag to dissipate heat, in order to prevent the local temperature from rising and "burning", the relative humidity of the air should be kept at 60%-70%, not too high, and the vents should be fitted with window screens.

3. Key points of mushroom production management.

3.1 to stimulate mushroom production, you can code 2-3 layers (bamboo or wood), the distance between rods is 2-3 cm, and the ground is covered with a plastic woven bag to ensure that the mushroom body is clean. In case of sudden high temperature, groundwater should be poured into the ground or wall in time to cool down; ground water should be irrigated to enlarge the temperature difference between day and night to stimulate mushroom production.

3.2 timely ventilation to avoid deformed mushrooms after the mycelium is full of buds, open the mouth of the bag in time and keep the culture medium moist. At the same time, open the doors and windows for ventilation, otherwise the mushroom stalk is slender and the mushroom cover is small and thin, which greatly reduces the commerciality.

3.3 ensure air humidity, increase the amount of water sprayed, the air is relatively dry in summer, and keep the number of water sprays at 3 to 5 times a day on sunny days. The water spraying object is not only limited to the mushroom body and culture medium, but also has ambient air to ensure that the air humidity is between 85% and 95%.

3.4 taking off bags and covering soil to produce mushrooms is mainly to supplement the moisture and nutrients of the culture medium and increase the yield of mushrooms. Pleurotus ostreatus after two tides, the moisture loss is serious, to cover the soil to produce mushrooms, when covering the soil, the soil layer should not be too thick, should be about 2cm. At the same time, it also needs to shade and spray water. The amount of water should not be too large or too strong when spraying water, and do not spray water after producing mushrooms to ensure the quality of mushrooms.

3.5 after harvest and management, after 3-5 days, the first batch of mushrooms should be harvested. After harvest, the residual stalks and withered mushrooms on the material surface should be cleaned in time to prevent the occurrence of diseases and insect pests. When the second batch of mushrooms grow to about 2cm in diameter, they can be sprayed with "mushroom growth" or "yield-increasing element" to increase yield. The second batch of mushrooms should be sprayed after picking: selenium nutrient solution (a mixture of 0.2% salt and 2% soybean milk) to increase the thickness of the mushroom cover and achieve high quality and high yield.

4. in order to control diseases and insect pests, the cultivation of Pleurotus ostreatus should give priority to prevention in summer.

4.1 before cultivation, carry out comprehensive disinfection, sterilization and control of insects in the room and greenhouse, such as spraying insecticide and dry lime powder around the house, and sterilizing the room with formaldehyde and potassium permanganate.

4.2 at high temperature, insect pests are found in the open section of mushroom, which can be sprayed or injected into the cultivation bag with insect mite, mushroom guard, cypermethrin and so on. For mushroom yellow disease, agricultural streptomycin, mushroom king, carbendazim and other drugs were used to control mushroom yellow disease alternately.

4.3 the main physiological diseases are mushroom bud withering and death, non-formation of bacterial cap, edema and decay, etc. In view of different causes, corresponding prevention and control measures should be taken to avoid the use of aging bacteria, sow evenly, properly ventilate when the buds are formed, reduce the amount of spraying water, control the buds too much and too dense, and effectively prevent the buds from withering and dying.