High-yield cultivation techniques of Edible Fungi of Pleurotus eryngii

Pleurotus eryngii, also known as pleurotus eryngii, is a precious edible fungus introduced into China in recent years. Its flesh hypertrophy, stem and cap crisp, delicious taste, known as the king of Pleurotus ostreatus.

1. culture season

Pleurotus eryngii belongs to mushrooms with medium temperature and low temperature. It can produce two seasons in a year. It produces mushrooms in spring and autumn, i.e. from January to February or from August to September, and from February to April or from September to December.

2. Bag making

(1) Formulation and preparation of culture medium. Formula 1: miscellaneous sawdust 73%, bran 25%, lime 1%, gypsum 1%, water content 60 - 65%. Formula 2: cottonseed hull 88%, bran 10%, lime 1%, gypsum 1%, water content 60 -65%. Mix the ingredients and mix well to make the culture medium.

(2) bagging, sterilization, inoculation and culture. Put the culture medium into the bacteria bag (specification: 22 cm ×45 cm) according to the requirements, seal it and put it into the sterilization pot for sterilization. First use strong fire to make the temperature in the pot rise to 100 degrees Celsius to start timing, 8 hours to 12 hours after the stifling 4 hours to 5 hours, and then take out the material bag. When the bag is cooled to normal temperature, put it into a sterilized inoculation box (chamber) for inoculation, and the inoculation amount is 5%-10%. The inoculated bacteria bags are sent to a sterilized incubator for cultivation, and the room temperature should be controlled between 20 ° C and 25 ° C. After 30 days or so, hyphae can grow full of bags, and then move to the mushroom room to produce mushrooms. Incubator requires darkness, ventilation and no humidity.

3. Pai bag to promote mushroom

Build a cultivation rack in the mushroom room, stack the cultivated bacteria bags horizontally on the rack or on the ground, and sprinkle water on the ground to improve the humidity in the mushroom room when the temperature drops to 10 - 18 degrees Celsius. The scattered light in the mushroom house should be strong and the illumination bright.

4. fruiting management

(1) Temperature control. Pleurotus eryngii fruit body formation and growth temperature range is narrow, extremely sensitive to temperature. The most suitable temperature for mushroom production is 15 degrees Celsius-17 degrees Celsius, which should be strictly controlled.

(2) Humidity regulation. During the fruiting body growth period, the humidity in the mushroom house should be lower than that in the early stage, and it is appropriate to keep it at about 85%. Moisture, mainly to the ground watering, do not spray water to the fruit body and bag mouth.

(3) Light management. Keep the mushroom room bright and scattered (no direct sunlight).

(4) Ventilation. Open the door (window) about 2 - 3 times a day, each time ventilation about half an hour.

5. recovery

It takes about 10 days from primordium formation to harvest, and it is harvested when the diameter of the fruiting body cap reaches 4 cm to 6 cm (the cap is divided into eight parts). After harvesting, cover the bag mouth with paper seal, stop spraying water, about 5 days later, spray water to increase humidity to induce the growth of the second crop of mushrooms.

The yield of Pleurotus eryngii is mainly concentrated in the first crop, the weight of each cluster can reach 600 grams at most, and the average yield per bag can reach 500 grams. After the second crop, the fruiting amount decreased.