How to cultivate Coprinus comatus

Coprinus comatus, also known as hairy head ghost umbrella in Japan, is a kind of rare edible fungus with extensive development value for both food and medicine. Its meat is thick and tender, tastes sweet and delicious, and is rich in nutrition. Coprinus comatus also has the advantages of easy cultivation, high yield, good taste, easy preservation and so on. In recent years, the scale of cultivation in rural areas of our country has developed rapidly, and the social and economic benefits are obvious. The key points of cultivation techniques are as follows:

Cultivation season. Coprinus comatus is a medium-and high-temperature mushroom, which is a grass rot native fungus. The temperature range of mycelial growth was 10: 35 ℃, the optimum was 20: 30 ℃, and the development temperature of fruiting body was 8: 30 ℃, the optimum was 16-22 ℃. Temperature has a great influence on the bioconversion rate of Coprinus comatus. The cultivation season should be arranged according to their own climatic characteristics. In most places, it is mainly planted in autumn, that is, seed production from May to August, mushroom from late September to November, and mushroom from April to June of the following year. It can also be planted in spring, that is, seed production from January to February and mushroom from April to June.

Culture material formula. ① straw (cut or crushed) 60%, corn meal 8%, dried cattle and horse manure 27%, compound fertilizer 3%, sugar 1%, lime 1%. ② cottonseed hull 90%, wheat bran 5.5%, phosphate fertilizer 2%, urea 0.5%, lime 2%. ③ rice straw, wheat straw, corn straw, corncob, Reed and other single or mixture 85% 90%, wheat bran 10% (or cornmeal 5%), urea 0.5%, phosphate fertilizer 2%, lime 2%. ④ cottonseed shell, mixed grass powder, mushroom mushroom bran 30 kg each, wheat bran or corn meal or cottonseed meal 10 kg, urea 0.5 kg 1 kg, phosphate fertilizer 2 kg, lime 2 kg. ⑤ fungus bran 67%, rice husk 23%, corn meal 8%, lime 2%. The above formulations are mixed to 65% of the water content, then bagged directly after mixing or regular batch fermentation (45-60 ℃) for 3 days and then bagged.

Production of cultivation bags. The cultivation bag is made of 17cm × 38cm or 22cm × 45cm polyethylene or polypropylene bag (which can be sterilized under high pressure), compacted when loading, sterilized under atmospheric pressure after opening at both ends, and inoculated at both ends. After 25-30 days of culture, the mycelium is full of bags, and then the mushroom can be managed.

Take off the bag, drain the border and cover the soil. Dig a border bed with a width of 1 meter, a depth of 20 centimeters and unlimited length in the shed, and build an arched shed with bamboo slices. Remove the 17cm × 38cm bacterial bags and arrange them horizontally on the bed. The bags are separated by 2cm and filled with fertile soil (the upper thickness is 3cm to 5cm). Put about 30 bags per square meter. The 22cm × 45cm bacterial bag was cut into two halves and covered with soil. After more than ten days, the hyphae covered the border bed, sprinkled cold water and humidified to 85%-90% relative humidity, adjusted the temperature to 16-22 ℃, uncovered the film and ventilated every day, increased oxygen, and stimulated the mycelium to kink into mushroom buds.

Harvest and processing. When the bacterial ring on the edge of the cap begins to loosen and wrap the stalk tightly, it should be harvested in time, otherwise the fruiting body will become black and autolytic after opening the umbrella and lose its commercial value. When harvesting, hold the mushroom body in one hand, cut it along the soil with a sharp knife in the other, cut the soil on the mushroom feet and scales on the mushroom body, and then it can be sold or processed.