Technology of producing Lentinus edodes from abandoned Mulberry branches in North China

Lentinus edodes is a kind of fungal edible fungi, which has high medicinal and edible value and good market prospect. After the agricultural technology center of Ganyang County of Shaanxi Province successfully introduced this technology in the county original seed farm in 1999, 44 farmers from 10 villages such as Cao Jiayuan were engaged in the production of Lentinus edodes. According to six-year statistics, apple orchards aged 8 to 15 years old (including mulberry orchards) have an average of 500kg of abandoned trees and pruned branches per mu each year, and 625kg of fresh Lentinus edodes can be produced. The income is about 2500 yuan.

I. scale and form

This technology is suitable for single-household and joint-household production, and can also buy old trees and branches for farm production, ranging from 5000 bags to tens of thousands of bags.

Facilities and raw materials

1. Facilities and equipment: build plastic arch shed, build atmospheric pressure sterilization stove, drying stove and prepare clean water source; purchase three-phase electric special chip cutter, sprayer, inoculum box and tools; purchase polyphenylene edible fungus culture bag several meters (or kg), diameter 12 cm, thickness 0.045 cm, cut into 55 cm long; also prepare a number of plastic binding rope or a hot sealing machine.

two。 Four kinds of raw materials: fresh apple or mulberry trees and branches crushed into sawdust, wheat bran, gypsum powder, nutrients. The mixed dry weight ratio takes 1000 kg as an example: sawdust 840kg ∶ wheat bran 150kg ∶ gypsum 10kg ∶ nutrients 5kg.

III. Seasons and varieties

Bag material cultivation of Lentinus edodes can be divided into two kinds: spring planting and autumn planting, and the harvest and sale benefit of spring planting, autumn and winter is the best. Spring planting completed a cultivation anniversary from the middle of March to the first ten days of March of the following year, and 5 crops of mushrooms were collected. The low temperature tolerance type was selected for spring planting varieties, and the best bacterial age of 120 ~ 160 days was required.

4. 8 steps of cultivation and production

1. Bagging ingredients: first mix sawdust, wheat bran, gypsum powder and nutrients according to the formula, then add appropriate amount of water and mix well. Pinch it into a ball by hand, disperse as soon as it hits the ground, and the pH value is neutral. Put the mixed culture material into the plastic bag by hand or by bagging machine. Be sure to pack it tightly. The weight of the bag should be 5.0-5.5 kg. Be careful not to break the bag. Both ends of the mouth of the bag can be fastened with string or hot sealing.

two。 Sterilization inoculation: put the packed bag into the atmospheric steam sterilization stove, boil the water in the pot to 100 ℃, and keep it for more than 24 hours to ensure thorough sterilization. Pay attention to heating water to prevent dry pot or gas escape. After sterilizing the bag, pick out the undamaged bag and put it into the sterilized room code pile to cool. When the bag temperature drops to about 25 ℃, inoculate in the inoculation box. Each bag stick was inoculated in 12 places on average, the hole depth was 3 cm, and one strain of jujube seed was inserted into it. Each bag is sealed with molten wax after inoculation. The surface of the bag should be sterilized with 5% Lysol solution before inoculation.

3. Heat preservation culture: the bacterial bag after inoculation and sealing is immediately transferred into the sterilized culture room and stacked neatly. The heap height should be 5-7 layers. The temperature in the culture room is stable at about 25 ℃, the room should be dry and ventilated, the relative humidity should be controlled below 70%, and the light should be dim. When the mycelium grows to about 4 cm, it is necessary to turn the pile and transposition in time, and use sterilized fine needles to prick a small number of holes to increase oxygen. At this stage, we should pay attention to moistureproof and mildew-proof, and keep the temperature on the top, middle and bottom of the stack uniform.

4. Piercing hole on the shelf: when the mycelium is full of the whole bag, oxygen will be added to the whole bag from the 10th to 15th day, and the temperature should be controlled below 28 ℃ in summer indoors or in the cave; if you spend the summer in the outdoor shed, you should choose the place to build the plastic arched greenhouse mushroom frame in advance, and cover the shed with sunshade net. Move the bacterial bag after piercing into the mushroom shed and discharge it on the shelf.

5. Color conversion development: after the mycelium of Lentinus edodes grew in the whole bag and cultured for 60 to 80 days, it entered the color conversion management period. The standard of color conversion is: tan with white spots, the skin is not thick, and the weight of the stick is slightly reduced. The suitable temperature in the shed during the color conversion period is 20: 24 ℃. The air humidity should be increased to 85% and 90% by spraying to the ground, and weak light and fresh air are needed at the same time.

6. Promote the emergence of mushroom buds: do not move the position of the stick in the later stage of color change to promote the full maturity of the mycelium in the rod. Strengthen ventilation, and use a small blade to cut through the bacterial bag and release the yellow water inside the bag. At this stage, special attention should be paid to the prevention of bacterial infection and treatment should be taken to remove the lesion site or smear the potion. When the infection is serious, remove it, burn it and bury it deeply. The temperature difference of more than 10 ℃ was formed by opening the shed in the morning and evening and covering the shed at noon. The time to stimulate mushrooms should be controlled when the temperature drops below 18 ℃ in autumn (usually during the sowing period). If the water content of the bacterial bag is more suitable, vibrating beating is used to make the mycelium of Lentinus edodes break and thicken and produce mushroom buds; if the water content of the bacterial bag is low, the water content of the bacterial bag can be replenished and the water content of the bacterial bag can be increased to 50% and 60%.

Generally speaking, the first crop of mushrooms should vibrate to promote buds, and the last four crops do not need vibration. they only need to replenish water to achieve the purpose of promoting buds. After accelerating the bud to form the young mushroom protuberance, cut the bag and put the mushroom in time. After the young mushroom is released, it is necessary to control the temperature (8: 18 ℃) and humidity (85% relative humidity) to ensure the normal growth and development of the mushroom bud. It is also necessary to sparse buds in time, with a row spacing of 6 cm each. In order to obtain high-priced Pleurotus ostreatus, the dry-wet alternating method can be used to produce physiological cracking in the cap to cultivate Pleurotus ostreatus.

7. Harvest by stubble, dried and fresh-keeping: the diameter of Lentinus edodes cap is 6cm and 8cm is the excellent standard. The time of harvest is when the bacterial film will be broken or just broken, the edge of the cover will be rolled up to form a "gong edge", and the bacterial folds have all elongated and changed from white to light yellow. When harvesting, it should be sorted by size and sold separately. The mushrooms should be dried for export. After the end of the first harvest, through bacteria culture, water replenishment and other measures, repeat the first crop management method, until the final fifth harvest of Lentinus edodes, the whole annual production is over. Lentinus edodes for export, flower mushrooms and fresh-sold Lentinus edodes should be dried in time, graded according to size and quality, and packed separately in special fresh-keeping bags for wholesale (for example, Henan, Sichuan and other places).