Understand how to cultivate edible fungi and the techniques of cultivating edible fungi with long rice (wheat) grass.

The main varieties of application are Pleurotus ostreatus, Xiuzhen mushroom, bisporus mushroom, chicken leg mushroom, Agaricus blazei, straw mushroom, Agaricus blazei Murrill and so on.

Preparation before cultivation

Long grass to cultivate edible fungi, long grass should be sun-dried, fresh and mildew-free.

Many people choose to go out to work in rural areas now, and there are a large number of vacant houses and idle houses, which can be used as cultivated edible mushroom rooms, but they should be cleaned, ventilated, insulated and moisturized, and there is light.

Outdoor greenhouse construction choice flat terrain, water, good drainage, away from toilets, pigsty, garbage dumps and other pollution sources, shed requirements to sit north and south, shed length is not limited, 4 meters wide, 2 meters high, available bamboo, film cover, the shed should be covered with grass shade, note: the shed material should be good, strong, can withstand the pressure of wind and rain.

Treatment of Pleurotus ostreatus, Xiuzhen Pleurotus ostreatus, Pleurotus ostreatus and Coprinus comatus cultivation material (rice and wheat straw)

The pool is dug at the edge of the shed, which is 2 meters long, 1 meter deep and 1.4 meters wide to be used as soaking straw.

Soak the fresh, mildew-free grass, add 1 jin of lime per 100jin of water, put the grass into the pool, and then press the weight, generally pre-wet for about 20 minutes, pre-wet wheat straw and corncob for a longer time, then pick it up, remove the excess water, and then ferment the haystack with a width of 1m and a height of 1.5m. Ferment for about 3 to 4 days (depending on the temperature) the material temperature reaches 40 ℃ ~ 50 ℃, turn the pile once. The fermented material, not smelly, not black, not sour, not rotten, with a moisture content of 65%, can be cultivated.

Preparation before cultivation

The cultivation site should be clean, lime should be sprinkled in the greenhouse for disinfection, and the tools, film and bacteria used for cultivation should be washed with edible fungus disinfectant. Mold: the mold used in general cultivation of edible fungi is 110 cm long, 20 cm wide and 20 cm high.

Make the film and buy the film, make it 1 cm wide and 150 cm long. at the same time, prepare the packing rope, the rope length is 110 cm, several pieces.

Pack and transport the fermented grass into the cultivation field, cool it to less than 30 ℃, then pack and cultivate, place the mold on the flat ground, put the bag rope on the mold, put the prepared package piece, and feed it, one layer of material, one layer of bacteria, a total of three layers, the first layer of forage is 1 inch thick, sow the seed, then put the second layer of forage, and then sow the fungus, and finally put the third layer of grass, the amount of seeding above the strain should account for 23 percent of the total amount of the strain. After the above bacteria are sown, cover the film on one side, on the surface of the bacteria, cover the film on the other side, press it with your hands, then tie it tightly with a plastic rope, and call it a bacterial bag, then fill it with 1.5-inch nails on top of the bacterial bag and punch a row of holes to lift the bacterial bag from the mold and put it into the culture material.

Culture of bacterial bag

Bacterial bag culture is the most important part of cultivation, if it can not be managed, it will lose a lot. The key to management is to master the temperature well. If the temperature is mastered well, the management will be simple. When sending bacteria, the mycelium grows best when the temperature is kept at 22 ℃ ~ 26 ℃. If the temperature reaches 28 ℃, pay close attention to the temperature of the bag at noon every day, and test the temperature of the bag with the temperature. If the temperature exceeds 30 ℃, open the film on the bag and cool it down to prevent burning bacteria. Generally, the temperature of the bag is basically stable seven days after sowing. We must pay close attention to the change of temperature within seven days. as long as the temperature is mastered, more than half of the success will be achieved.

Mushroom production management

Mushroom production management is the most important link in the whole production process, which is related to the output, benefit and whether the goal can be achieved. When the mycelia were cultured at room temperature between 22 ℃ and 26 ℃ for 20 days, the mycelium grew full of mushrooms, the mushrooms grew on the wall, and the mushroom bags were moved to the mushroom field to make a mushroom wall. the method is as follows: untie the rope of the bundled bags, remove the film, and discharge the two bags in parallel, with a gap of 10 cm in the middle and no limit in length. generally, the length of the wall is to put two bags, the bottom width is 60 cm, and the width above the wall is 50 cm. After placing one layer, fill the fine soil in the middle of the bag and on the top of the bag, the thickness of the soil is 0.5 cm, the covered soil should be moist, the water content should not be too high, it should be pinched into a mass by hand, it does not need to be too tight, and the soil is required to be granular. Fill some coarse soil between the two bundles to block the fine soil from flowing out, continue to pack, the bag spacing is about 8 cm, and then cover the soil, the method is the same as above, and then put the third layer bag spacing of 6 cm. And so on, each stack is about 2 cm apart. The number of a bacterial wall depends on the temperature. 16 bacterial packets are placed in a bacterial wall at 10 ℃ ~ 20 ℃, and 20 bacterial packets can be placed in a bacterial wall at a temperature of 0 ℃ ~ 10 ℃. In order to prevent collapse, a wooden pile can be placed on each side of the bacterial wall. After everything is done, the top of the pile should be covered with wet mud with a thickness of 6 cm, and a water tank should be made with mud, and the bacteria bag and bacteria bag should be smoothed with mud, and then cover the bacteria wall with bacteria bag film. It is best not to stick close to the bacteria wall for ventilation and heat dissipation. 50 cm after the interval between the bacteria wall and the bacteria wall, so as to collect mushrooms for management.

After the primordium is formed, it is only necessary to spray some water over the aisle and on the ground to increase the relative humidity of the community space. At this time, the space temperature is controlled at 80%-90%. After the mushroom bud is formed, the covered film should be removed. It is required to uncover the film where the mushroom is produced. Do not remove all the film on the mushroom wall all at once. Within 4 days after the mushroom bud, ventilation is done three times a day, and the ventilation time is in the morning and in the evening. Each ventilation for 30 minutes, ventilation should be open north-south convection window, ventilation should not be too intense, so as not to blow dry mushroom buds, four days later, mushroom cap gradually unfolded, spray three times a day, mushroom buds within 1 cm can not directly spray water, when mushroom buds grow to more than 3 cm, but should pay attention to spray water, harvest specifications can be according to market requirements, fungus cover diameter in more than 3 cm to start harvesting, when the best taste At the end of picking, clean the mushroom wall, remove the dead mushrooms, rotten mushrooms and dried mushrooms. If there are a small amount of small mushrooms, they should also be picked to facilitate the management of the second mushroom production. After drying in the open air for two days, cut one end with bamboo slices. Every 3 to 4 inches, make a small hole in the mushroom surface of the mushroom wall (only need to pierce the outer skin of the wall), and then pour a large amount of water on every corner of the mushroom wall. At the same time, fill the channel with water. Let it infiltrate into the bacterial wall to increase the moisture in the material, and then cover the bacterial wall with a film to form a humid environment. After 5 or 7 days of bacteria culture, there will be the second tide of mushroom, and the mushroom management will be the same as the first tide of mushroom, a total of four or five crops.

Note: 1. After soaking the straw, it can not be dried by the wind.

2. Be sure to pre-wet and soften fully.

3. The bacteria must be fully cooled before cutting, and the polluting bacteria can not be selected.

4. The site is far away from the livestock farm, and the tools for transporting grass and holding bacteria should be cleaned with disinfectant before packing.