Bed frame cultivation technique of volvariella volvacea

1 cultivation time

The time of bed frame cultivation of volvariella volvacea should be cultivated in the season when the daily average temperature is more than 25 ℃. Because the room temperature required for the growth and development of volvariella volvacea should be kept above 27 ℃, do not heat up or cool down sharply to prevent the young buds of volvariella volvacea from shrinking and dying. According to several years of experiments, the sowing date in the county can generally be arranged from early May to early September (gasoline barrels can be used to heat up if the room temperature is slightly lower in May).

2 structure and requirements of mushroom house

Ordinary slate roof mushroom houses or general tile mushroom houses are required to be sealed with plastic film or thick paper. Requirements: ① doors and windows can be closed; ② has 538lux light intensity (that is, the luminosity of reading newspapers normally in the mushroom room); the layer distance of ③ bedstead is not less than 60cm, and the width of bedstead is not more than 1m. When ④ uses the mushroom to cultivate, it should pay more attention to remove the waste immediately after the mushroom has stopped harvesting, wash the mushroom rack with clean water, then disinfect it with lime water (50kg the water with pure lime powder 0.5kg), and sprinkle lime powder on the ground to prevent ants and other insect pests.

3 strain selection

Careful selection of strains and elimination of inferior species is one of the keys to the success or failure of volvariella volvacea cultivation. Generally, 2 bottles of straw mushroom or 1 bag of plastic bag are needed for every square meter of cultivated area. The cultivation species of volvariella volvacea should choose white or yellow-white hyphae, transparent, a small number of chlamydospores, interwoven hyphae, sturdy young to middle-aged strains. Bacteria can not be selected under the following circumstances. ① hyphae gradually sparse, a large number of chlamydospores filled with medium, the upper hyphae atrophy of the old bacteria; ② hyphae sparse and transparent, as thin as spider silk, may be caused by incomplete sterilization of the culture medium, straw surface with a large number of Bacillus subtilis, straw mushroom hyphae can not absorb nutrients, few branches of bacteria; ③ hyphae gradually disappeared, such as covered with a layer of powder, powder will move, generally harmful to mites.

4 cultivation methods

4.1Formula of dry rice straw 100kg, dried cow dung 10kg, wheat husk 5kg. Soak the straw in 1% lime water for 6 hours for 8 hours, pick it up and drain. Volvariella volvacea is suitable for growing in neutral or slightly alkaline substrates. When preparing culture materials, the pH value is usually adjusted by adding appropriate amount of lime to 9.0-10.0. After fermentation, the pH value is reduced to 7.5-8.0. This environment is conducive to the growth of volvariella volvacea.

4.2 build a pile of cow dung to adjust humidity and break it. Spread a layer of straw on the cement floor, remove a layer of mixture of cow dung powder and wheat husk, then spread a layer of straw, and then remove a layer of mixture of cow dung powder and wheat husk, so as to pile up one layer at a time until the stack height is about 1.6m and the stack width is 1.6m ~ 1.8m. The length is determined according to the amount of material used (10~15kg per square meter). After the reactor was built, the reactor temperature increased gradually, and when the reactor temperature rose to more than 65 ℃, the pile was turned on the second day (usually on the 4th day). The pile turning method was the same as that of mushrooms.

4.3 after fermentation, turn the pile and ferment for 2 days, move into the mushroom room while it is hot, lay it on the bed frame, close the doors and windows, put the temperature of the mushroom room up to 60 ℃, maintain it for 6-8 h, pasteurize, then ventilate, and sow seeds when the temperature of the culture material drops to 40 ℃.

4.4 the combination of hole sowing and mixed sowing was used for sowing. The seeding rate is generally 1 bag of bacteria per square meter. Then cover the material surface with a layer of burned soil that has been adjusted to temperature and pasteurized, or grain husk or fermented cow dung powder, close the doors and windows to keep the bacteria for 3 days, and keep the temperature of the mushroom room 32 ℃. During this period, if the material temperature reaches 40 ℃, the doors and windows must be ventilated and cooled.

4.5 after heat preservation and sowing, the mushroom room is sealed. Heating with a gasoline barrel, the room temperature was controlled at 32-35 ℃ for 4 days, which promoted the mycelium development of volvariella volvacea, covered the bed and penetrated to the bottom of the bed.

4.6 on the fifth day after seeding, check the bacteria on the bed. If it is basically full, in order to promote the formation of the primordium of volvariella volvacea, the following four measures must be taken: ① cooling. The mushroom room was gradually reduced from 3436 ℃ to 32 ±2 ℃. ② turn on the light (window). Because the formation of the primordium of volvariella volvacea needs a certain amount of diffuse light, the light intensity of the mushroom house reaches 538~645.6lux, which can promote the overall emergence of mushroom bed. ③ ventilation. Ventilation can be larger, but direct wind blowing is prohibited, and grass curtains should be covered at the doors and windows. ④ humidification. That is, appropriate adjustment of a small amount of water on the bed surface, while spraying on the walls and passageways of the mushroom room to improve air humidity. The above four measures should be carried out at the same time, and then keep the air temperature 32-35 ℃ and the air relative humidity 85%-90%.

4.7 under normal conditions of management and harvest, the mushroom buds begin to kink after planting for 6 to 7 days. At this time, the temperature of the mushroom room should be kept at 3032 ℃, the air humidity of the mushroom room should be kept at 85% to 90% by spraying, and ventilation should be carried out at noon to reduce the content of carbon dioxide in the mushroom room. Ventilation time is controlled in 10~15min, exhaust gas can be eliminated, and direct wind blowing into the bed surface is strictly prevented. When cultivating volvariella volvacea in early spring or late autumn, special attention should be paid to the fact that the temperature of the mushroom room should not be less than 27 ℃. In case of cold air, the temperature should be heated in time (such as using electric lamp, electric stove, charcoal stove, coal stove or gasoline barrel to send hot steam) to make up for the appropriate temperature needed by volvariella volvacea. This is one of the key measures for the success or failure of volvariella volvacea cultivation. In general, a small amount of volvariella volvacea was harvested on the 10th day after planting. The egg-shaped mushrooms that have been formed should be harvested in time to improve the proportion of qualified mushrooms; pick carefully and press the forage with your hands so as not to pull down the mushrooms or break the hyphae, causing the mushrooms to atrophy and die. After picking, cut off the impurities at the base with a knife and put them in a clean plastic bucket. The first batch of straw mushrooms can receive 50% of the total production, and then clean up the residual mushrooms and dead mushrooms on the bed, keep the temperature of the mushroom room at 3032 ℃ and the air humidity of 85% to 90%, so that the second and third batches of mushrooms can grow. The second batch of mushrooms can receive 30% of the total output, and the third batch of mushrooms can collect 20%. The practice for several years has proved that under the condition of good growth, 15kg can be harvested per 50kg rice straw, and 8~10kg can also be harvested in general.

5 fresh-keeping and processing technology

5.1 Postharvest volvariella volvacea still continues to grow, which can lead to umbrella opening and lower quality. At present, the fresh-keeping problem of volvariella volvacea has not been solved and can only be stored for a short time. The harvested volvariella volvacea should be stored in a storage of about 20 ℃ for a short time for about 1 day, and the temperature in the warehouse should be as low as possible.

5.2 there are many processing methods of volvariella volvacea, such as drying, salting and canning, etc.

5.2.1 drying volvariella volvacea. Put the fresh straw mushrooms on a dried bamboo sieve and dry them in the sun or bake them in a dryer. The baking process is as follows: bake 30min at 60 ℃ and 64 ℃, lower the temperature to 50 ℃ and bake until dry. The quality of the baked straw mushroom is good.

5.2.2 salting of volvariella volvacea. After cleaning, the fresh straw mushroom is boiled in boiling water until cooked, picked up and cooled quickly in cold water, then salted in 22 Baume degree salt water until the mushroom body sinks in salt water.

5.2.3 canned volvariella volvacea. The prepared straw mushroom is canned, extracted and sealed, and then sterilized and packed into canned food. because the canned food has both aseptic and sealed conditions, it is easier to store. It can be safely stored for more than half a year at room temperature.