Environmental conditions for the growth of edible fungi

Environmental conditions of edible fungi

The growth and development of edible fungi is controlled by internal and external factors. The internal factors are caused by the genetic law of edible fungi themselves.

What determines is the result of the evolution of nature. External factors include temperature, humidity, moisture, air, light and pH value.

Wait. Only by mastering the internal and external factors needed for the growth and development of edible fungi, can we artificially create suitable conditions.

In order to achieve the success of edible fungus production. This paper mainly introduces the external environmental conditions for the growth and development of edible fungi.

I. temperature

The essence of the effect of humidity on the development of edible fungi is that temperature determines the activity of enzymes, thus affecting the metabolism of edible fungi.

(1) the filamentous stage

Edible fungus mycelium, generally speaking, is relatively resistant to low temperature, which only has an inhibitory effect on the total. No harm. Truthfully

In the laboratory, the bacteria are often preserved at the temperature of 4 ℃. This kind of special piece is used. On the other hand, high temperature can damage the mycelium.

Damage often leads to mycelium wilting and death. For example, in cultivation, especially in out-of-season cultivation, "burning bacteria" often occurs.

The phenomenon is the damage caused by high temperature.

For the type of low temperature, such as Flammulina velutipes, Flammulina velutipes, etc., the suitable temperature for mycelium growth is 18 ℃-20 ℃. Medium temperature type

Such as Lentinus edodes at 22 ℃ 28 ℃, high temperature types such as volvariella volvacea at 28 Mel 32 min.

(2) the stage of fruiting body differentiation

Generally speaking, the temperature required in the fruiting body differentiation stage is lower than that in the mycelium stage. Such as Flammulina velutipes, more mycelial stage

The temperature of Agaricus bisporus decreased by 8 ℃ 12 ℃: the fruiting body could differentiate, and the temperature of Agaricus bisporus decreased by 8 Mel 14 min.

It belongs to medium temperature differentiation type, and volvariella volvacea hardly needs cooling from vegetative growth to reproductive growth, so it belongs to high temperature differentiation type.

On the other hand, some kinds of edible fungi, such as Pleurotus ostreatus and Lentinus edodes, can not separate the fruiting body at a constant temperature after cooling.

Melt out. There must be a larger day only the temperature difference stimulation, the greater the temperature difference, the better, generally 8 murals 10 ℃, called

For variable temperature fruiting; the primordia of black fungus, Tremella fuciformis and volvariella volvacea can differentiate without diurnal temperature difference stimulation, which is called constant.

Warm and solid.

(3) the developmental stage of fruiting body

The temperature in the fruiting body development stage was lower than that in the mycelium stage and higher than that in the fruiting body differentiation stage. In a certain temperature range

Inside, the small body grows fast in the high temperature environment, but the stalk is long, the umbrella is easy to open, the meat is thin, and the commodity value is low, while in the low temperature ring.

In the environment, the fruiting body grows slowly, but the meat is thick, the flower is big, and the commercial character is good. For example, Lentinus edodes under the condition of low temperature, dry and wet alternately

Pleurotus ostreatus is easy to form, and the commercial value is extremely high; it grows big at low temperature, the meat is thick and the quality is very good.