Biological characteristics of oyster mushroom and its cultivation techniques
December 16 09:06:02, 2018
Pholiota nOmeAo ho et lmai, also known as slider mushroom, light umbrella, pearl mill, etc., is one of the delicious and rare edible mushrooms. Its quality is tender, delicious, and nutritious. According to analysis, each 100 grams of dried mushrooms contains 33.76 grams of crude protein, 15.13 grams of pure protein, 4.05 grams of fat, 38.89 grams of total sugar, 14.23 grams of cellulose, and 8.99 grams of ash. The sticky substance attached to the surface of the mushroom cap is a kind of nucleic acid, which has the function of inhibiting the tumor and is beneficial to the enhancement of the brain power and constitution of the human body. China started mushroom cultivation in the 1970s and it has been gradually promoted. According to cultivation experience, the characteristics and cultivation techniques are introduced as follows. 1. Biological characteristics 1.1 Temperature. Pleurotus is a type of cold-type fungus. The temperature of mycelial growth is 5-32°C, the optimum temperature range is 20-25°C, the suitable temperature for fruit body growth is 5-20°C, the high temperature is 15°C, and the fruit body amount is less than 20°C, and the stipe Fine, small cover, open umbrella early, affecting the value of goods. 1.2 Moisture. Solid water content of 91.5%, sex and humidity. The hypha growth medium requires 60% to 65% of the water content of the culture material, and it needs to increase to 70% to 75% during the fruiting period, and the air relative humidity requirement is 85% to 95%. 1.3 Light. No direct light is needed during the whole growth period. Scattering light is beneficial to primordial differentiation and fruit body development. The scattered light of 300-8001x can promote the formation of fruit bodies during fruiting. 1.4 Air. The mushroom is an aerobic edible fungus that requires fresh air for mycelial growth, fruit body formation, and growth. 1.5 pH (pH). Weak acidic conditions, suitable pH value of 4.5 to 5.5, according to this indicator adjust the pH of the culture material. 1.6 Nutrition. The mushroom is a wooden saprophytic bacterium, which requires sufficient carbon source, nitrogen source, and a certain amount of inorganic salt and vitamin nutrition for growth and development. 2 Cultivation techniques 2.1 Culture materials. The parental species was enriched with PDA medium and cultured at 22°C for 1 week to full tube; the culture materials for the original species and cultivars were 70% wood chips, 10% rice hull, 12% wheat bran, 6% corn flour, sugar and gypsum Each 1%, water amount; cultivated material formula 80% wood chips, 15% bran, corn powder 3%, sugar and gypsum 1%, water content of 55% to 60% is appropriate. 2.2 culture material pretreatment. One is to kill the bacteria and pests that are not resistant to high temperature in the material; the other is to soften the culture material so that the nutrients in the material are easily absorbed and utilized by the hyphae. The culture medium was sterilized under normal pressure and maintained at 100C for 2 to 3 hours. 2.3 culture material production of bacteria (also known as package material). It is better to use a box-type block for plucking mushrooms, so it is necessary to make the culture material into rectangular blocks. Specific approach: use corn straw curtain curtains (the size of the curtain is 61 cm 36 cm), use plastic film material (film size is 120 cm 110 cm, the film needs to be disinfected with 0.1% potassium permanganate) , And use rectangular wooden frame as a mold (specification is 60 cm 35 cm 8 cm). When making a block, put a wooden frame mold on the ottoman, spread the film in the mold, and then put the sterilized culture material into the film. Each wet material weighs 6 to 8 kg, and finally the material is wrapped in a film. After the box. The cultivar holds the bacteria and is sent to the inoculation room for inoculation. 2.4 Inoculation. Before the inoculation, 10 m liters of formaldehyde per square meter and 5 g of potassium permanganate were mixed and fumigated. Followed by the surface sowing method, each with a seed amount of 1/2 bottle. After inoculation, it is sent to the culture room for cultivation. 2.5 fruiting management. After inoculation, the initial temperature (March) was lower than the starting temperature of mycelial growth. In this period, the management center was mainly based on heat preservation. The air humidity in the early stage of germination should not be too large, and the bacteria need not be sprayed. Ventilation 1 or 2 times a week. After 4 to 5 months of cultivation, the hyphae basically reach a physiological maturity, which is the late stage of germination. At this time, the culture chamber must be clean, cool, and protected from light, and the ventilation should be enhanced. The temperature should be controlled below 30°C. When the average temperature is around 20°C, pack it 30-40 days before the mushrooming time, and cut the wax layer on the material surface. When the temperature drops below 20°C, spray every morning, middle, evening, and night. The secondary water increases the water content of the culture material to 70% while maintaining the relative humidity of 90% to 95%. When the small grain mushroom bud appears on the material surface, do not spray water directly on the mushroom bud. Pay attention to ventilation during fruiting and give appropriate scattered light. After proper water management, small buds gradually form yellow young mushrooms, which can reach the harvesting standard after 8 to 10 days, and are harvested in early October. 2.6 Harvesting and post-harvest management. It is generally harvested when the fruit body is hemispherical and the pellicle is not cracked. 2 days before harvesting, watering of mushrooms was stopped. When harvesting, use a hand to hold the root of the mushroom to reverse it. Do not destroy the medium. Immediately after harvesting, cut the roots of aging, black roots, and roots of insects. The roots should be cut flat and the impurities should be washed away with water. In the first tidal mushroom harvest 10-12 days after the second tidal mushroom can be harvested, the whole growth cycle can harvest 2-3 tidal mushroom. After the mushroom is harvested, it should be sold or processed in time to prevent the mushroom from being opened and the commodity value reduced.
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