Cultivation techniques of Edible Fungi Tea Fruit

Camellia sinensis is an excellent edible fungus cultivated artificially in recent years, which is known as the king of China. Its handle is crisp, sweet, high yield and easy to cultivate, so it has high popularizing value. In supermarkets of Southeast Asian countries such as Japan and Singapore, the value of dry products per kilogram is as high as 100 US dollars.

1. In the cultivation season, the mycelium growth temperature of tea is 10-35 ℃, the optimum temperature is 22-27 ℃, the growth temperature of fruiting body is 16-32 ℃, and the optimum humidity is 20-28 ℃. To scientifically arrange the spring and autumn cultivation season, we should grasp two levers: one is that the local temperature should not exceed 32 ℃ within 40-50 days after inoculation, and the other is that the local temperature should be put off for 60 days from the inoculation date, requiring the local temperature to be between 15 and 30 ℃.

2. Raw material formula 1: sawdust 72%, wheat bran 25%, gypsum 1%, sugar 1%, calcium superphosphate 0.5%, lime 0.5%; formula 2: cottonseed hull 78%, wheat bran 20%, gypsum 1%, sugar 0.5%, lime 0.5%; formula 3: sawdust 38%, rice straw powder (corncob) 37%, wheat bran 23%, gypsum 1%, calcium superphosphate 0.5%, lime 0.5%.

3. The bacterial bag is made with polypropylene bag with specification of 17 × 33 × 0.05 cm. Mix the raw materials well, the water content is 60% muri 62%, and the PH value is 6-6.5. After filling the culture material into a bag 18 cm high (each bag contains about 450 grams of dry material), put on a collar and plug with cotton plugs. Sterilize at atmospheric pressure for 100 ℃ for 10-12 hours, cool to less than 30 ℃ after sterilization, and inoculate in the inoculation box or inoculation room. Each bottle is expanded into 25-30 bags and then placed in a cool, dry, clean and ventilated culture room. it usually takes 40-50 days for the mycelium to grow into the bag.

4. When the mycelium grows full of material, it changes from vegetative growth to reproductive growth, and the material surface secretes yellow water. When showing brown patches and then growing small Ruli, open the bag in time, straighten the mouth of the bag, water the ground, keep the humidity of the cultivation room at 85% Rue 95%, and give some scattered light and ventilation. After 10-15 days of management, the fruit body can be harvested when it is mature.

5. It usually takes 5-7 days to harvest from Ru Lei to harvest. When the cap is hemispherical and the ring has not been detached from the cap, it should be harvested. After the harvest of Erchao Ru material has been dry, each bag of water injection of about 40 mg, so that the moisture content of the base material to meet the requirements, generally can be harvested 3-4 times, each bag can receive 40-45 grams.

6. Cutting off the sundries from the root of tea with scissors can be sold on the market, or dehydrating and drying with a dehydrator and hierarchical packaging. at present, most of our country exports dry products to Singapore, Japan, South Korea and other countries.