Key points of out-of-season cultivation techniques of mushroom

Mushroom meat fat tender, low fat and high protein, is a good health food, more and more loved by people. Mushroom cultivation out of season, fill the market gap, the price is relatively high, can obtain higher economic benefits.

1. Selection of cultivated varieties: At present, the main cultivated varieties are "Xindeng 96","Xiagu 93" and "Taiwan High Temperature", etc., and the fruiting temperature is 24℃-35℃.

2. Time arrangement: original seed in early March, mother seed in late March and cultivated seed in May. The culture materials are piled and fermented in early May, sown in early June, covered with soil in late June, entered into the initial fruiting period in mid-July, and finished fruiting in early September.

Third, the formula of culture medium: the amount of materials used per 100 square meters of cultivation area is: 2000 kg of dry straw, 1200 kg of dry cow dung, 20 kg of urea, 10 kg of ammonium bicarbonate, 50 kg of cake fertilizer, 50 kg of gypsum powder, 30 kg of calcium superphosphate, and the pH value is 8.4.

4. heap fermentation: secondary fermentation method is adopted, and the method is the same as the autumn and winter production and cultivation method of agaricus bisporus.

5. Sowing and soil covering: the sowing amount is 150 bottles of wheat seed per 100 square meters of culture material, 3/4 of the seed is sown into the culture material layer, and the remaining 1/4 of the seed is covered after flattening the bacterial bed. The thickness of the first covering soil is about 2 cm. After hyphae cover the covering soil, the thickness of the second covering soil is about 1 cm. This method is beneficial to inhibit the propagation of miscellaneous bacteria and improve air permeability.

VI. Mushroom management: During the fruiting period, water management should be done well, ventilation should be paid attention to, direct sunlight in the mushroom house should be reduced, the temperature of mycelium growth stage should be controlled at 25℃-33℃, the temperature of fruiting body growth stage should be controlled at 28℃-34℃, and the relative humidity should be controlled at about 90%.

VII. Prevention and control of diseases and insect pests: During mushroom growth, the temperature is high, the humidity is high, and miscellaneous bacteria are easy to breed and spread. Control of miscellaneous bacteria pollution is the key to the success or failure of mushroom cultivation, so efforts should be made to improve the net profit of secondary fermentation. Concentrated lime water should be sprayed on the channels between mushroom beds, and air disinfection should be carried out regularly.

Insect nets should be installed at both ends of the mushroom shed to catch slugs at night.