Flower seedlings production Every year, a large number of pruning branches are abandoned in the fields, resulting in serious waste and polluting the environment. The cultivation of Pleurotus eryngii with the spent fruit mulberry can not only greatly reduce the production cost, increase the utilization rate, but also solve the problem of the treatment of waste fruit mulberry branches, realize the recycling and utilization of waste twigs, and protect the ecological environment while promoting the increase of farmers' income. .
Based on long-term production practices, a set of practical techniques for cultivating Pleurotus eryngii with spent mulberry branches was summarized for reference.
1. Production of strains
(1) Parent species production
Formula 1: potato (peeled) 200 g, glucose 20 g, agar 18 to 23 g, water 1000 ml. This is the most commonly used medium for the first-class culture of edible fungi, which is suitable for the isolation, cultivation, and preservation of most edible fungi.
Formula 2: Potato (peeled) 200g, wheat bran 20g, sucrose 20g, potassium dihydrogen phosphate 3g, magnesium sulfate 2g, food mother 4 tablets, VB1 1 tablet, agar 15~25g, water 1000 Ml. Conventional production can be.
The above formula is mainly used in production.
(2) Production of original species and cultivars
Formulation 1: broadleaf sawdust 47%, corn cob 26%, wheat bran 19%, corn flour 5%, sugar 1%, light calcium carbonate 1%, stone powder 1%, material to water ratio 1:1.6~2.0.
Formula 2: broadleaf sawdust 300, wheat 29%, corn cob 18%, bran 15%, corn flour 5%, sugar 1%, superphosphate 1%, gypsum powder 1%, material to water ratio 1:1.5~1.7 .
Note: 1 The same formula can be used for original species and cultivars, but to save production cost, cultivars do not use grain substrates as much as possible; 2 the effect of using bottled containers in production is better; 3 use high-pressure steam sterilization as much as possible, especially This is especially true for grain-based matrices.
2. Cultivation Techniques
(1) Raw and auxiliary material selection
In the production, some wood chips with moderate hardness and softness, such as poplar, willow, sorghum, sorghum, sputum, etc., waste cotton produced during cotton processing, waste cotton linters produced by spinning, etc., similar to other mushrooms, can be produced. In addition, some supplementary materials should be added to supplement other nutrients. Suitable accessory materials for the king oyster mushroom include wheat bran and corn flour. The content of wheat bran should not be lower than 50% of the supplementary material. The remaining 50% can use corn flour. In addition, mineral elements such as superphosphate, light calcium carbonate, and gypsum powder are also needed.
(2) Making bags
Formula: 47% hardwood sawdust, corncob 26%, wheat bran 19%, corn flour 5%, sugar 1%, light calcium carbonate 1%, gypsum powder 1%, feed water ratio 1:1.6 to 2.0.
1 bagging, sterilization, according to cultivation methods and products to choose plastic bags, specifications 15 to 18 cm 33 cm, each bag of dry material about 350 to 450 grams, about 750 grams wet weight. The loading should be uniform, elastic and consistent, not loose, easy to break the mycelium in the loose, tight at the poor permeability, so prone to cause bacteria, uneven, mushrooming, difficult to unified management; sterilization Use high-pressure steam sterilization.
2 When inoculated and cultured, when the bag is cooled to 30°C or less, the sealed inoculation box is sterilized using a mushroom fumigation smoke fumigant, and inoculation can be performed 40 minutes later. Generally, 15 to 18 bags can be taken per 500 ml bottle or 750 ml bottle.
Before the cultivating room is opened, strict annihilation shall be carried out. Doors, windows and ventilation holes shall be packed with high-density screens to prevent insects from entering. After the inoculated bag is moved in, place the plate on the 1~2 layer, not too high, especially when the temperature is higher than 30 °C, prevent the bacteria bag from producing heat during the period of the bacteria, and take the ground water in the room. Wall and air spray, etc., so that the room temperature is reduced as much as possible, in the winter, the opposite is true. The room temperature should be raised and maintained as stable as possible. Generally, the temperature should be adjusted within the range of 15~30 °C, the best 25 °C, and the humidity 70%. Left and right; and a small amount of ventilation, although the mycelium of Pleurotus eryngii can tolerate higher concentrations of carbon dioxide, but still better than the fresh air for the development of mycelium, in addition, the closed culture chamber so that bacteria bags in the dark conditions bacteria, both bacteria The physiological needs of silk are also one of the effective measures to prevent the entry of pests. Generally about 20 days, mycelium can be full of full bags.
(3) Mushroom management
The mushrooming temperature of Pleurotus eryngii varies from strain to strain. It is generally medium-temperature type. It can be cultivated indoors by natural temperature. It can be arranged when the temperature is stable at 10 °C and the maximum temperature is not more than 30 °C. The temperature should be 8~25 °C. When it is carried out, it can be covered by thickening, water spray and cooling to below 20 °C. In this temperature range, it can generally meet the growth requirements of Pleurotus eryngii fruiting bodies.
The cultivated bag with mature hyphae of Pleurotus eryngii not only has high yield, but also has good quality of mushroom body and strong ability to resist pests and diseases. According to practical experience, the physiological maturity of Pleurotus eryngii mycelia is judged from three aspects: growth, color, and pH.
First, the culture material of the Pleurotus ostreatus must be covered with mycelium. When the mycelium is full of bags, it will continue to be cultivated for about 10 days, so that the nutrients will be more fully accumulated. If the culture time is very long, but the hyphae has not yet filled the bacteria bag due to temperature, ventilation, etc., it has not reached physiological maturity and cannot enter the mushroom management. Judging from the color, when the hyphae are full of bags, yellow water drops are continuously secreted in the original part of the bag, and the yellow water drops are tested with pH test paper. The pH is about 4, indicating that the hyphae have reached physiological maturity.
Reinforcement stage: After the bacteria bag is full, keep the hyphae fully physiologically mature for about 7 days, remove the collar, tighten the plastic bag mouth, and punch the hole at the next day.
Young bud stage: young buds are weak and require strict and stable environmental conditions. At this stage, the culture room temperature can be stabilized at 15~20°C, shed wet 90%~95%, and illuminance 500~700 lux. , And a small amount of ventilation, keep the indoor cool, high humidity, low light and fresh air, about 3 to 5 days, the young buds differentiate into young mushrooms, you can see the basic shape of the fruit body.
Mushroom stage: the fruiting body is younger than the bud stage, but its ability to resist external factors is still weak. At this stage, it is still necessary to maintain relatively stable temperature, water, gas and other conditions, in order to promote its rapid growth and The degree of robustness can be appropriately increased to 800 lux, but with the increase of light, the color of the fruit body will be darker, so it is necessary to grasp the appropriateness. After about 3 days, it is transferred into the mushrooming period.
The stage of prevalence of young mushrooms is the main stage of atrophic death. The main reason is that the temperature is too high. Once it reaches or exceeds 22 °C, the young buds are large and yellow, atrophy, followed by death, and the stage of the young mushrooms.
Into the mushroom stage: In order to obtain high-quality fruit bodies, this stage should create conditions to further reduce the temperature of the shed to 15°C, control the shed to be 90% wet, reduce the illuminance to 500 lux, and increase ventilation as much as possible, but do not make strong winds, especially When the wind is strong, the wind is blown into the fruit body; when the wind is strong, the air intake, etc. are reduced to control the entrance of hot water, dry air, and strong wind. This ensures that the air in the shed is fresh and the balance between air, temperature, and water can be coordinated. A stable relationship will place the fruiting body under suitable conditions for healthy and normal growth.
(4) Harvesting
When the fruiting body is basically grown up, the base is uplifted but not fluffy, the spore cover is basically flat and the center is concave, and the edge is slightly underneath but not sporadically sporulated. At this time, about eight matures can be harvested in time, or according to the market, the merchant It requires harvesting. If the production volume is large, it can be harvested at seven crops. The harvested fruiting body shall be immediately removed from the base and other debris, and be placed neatly to prevent the cap from being broken, and sold or sent to the heat preservation warehouse for classification, sorting and packaging, or sent to the processing plant for processing in time. It must not be stored at room temperature for a long time to prevent the discoloration of the cap and the cut at the base and affect the quality of the product; it must not be soaked in water to make it absorb enough water to increase the weight. Otherwise, the quality of the product will be greatly reduced.
(5) Post-harvest management
The mushrooming mouth and the surface will be cleaned and the mushroom shed will be cleaned. The humidity will be lowered, the temperature of the shed will be increased, and the shading will be made so that the bacteria bags will be rejuvenated. After seeing the inoculation mouth and the material surface to reproduce the original foundation, the mushroom management can be repeated. Generally can receive 1~3 tide mushroom, biological efficiency 50%~60%, commodity rate 80%~90%.
3. Post-harvest packaging and transportation
Packaging according to GB/T regulations, require firm, dry. Clean, no odor, no pollution.
Transportation tools are clean, hygienic, and transported under low temperature conditions. They are not mixed and transported with other toxic and hazardous materials.
Pest Control
Pest and disease prevention must adhere to the principle of "prevention first, comprehensive prevention and control", mainly in defense. The main control methods are as follows: 1Select fresh air, good ventilation, cool and dry, clean water source, away from warehouses, livestock houses, and non-polluting sites for cultivation sites; 2Do a good job in environmental sanitation, and strictly adopt the new clean-up Disinfection; 3 strict requirements for sterility, good sterility, and fourth, centralized treatment of contaminated bags.
(1) Prevention and treatment of mycelial culture stage
1 In the initial culture, the culture material is prone to contamination by bacteria (such as: Trichoderma viride, Streptomyces erythropolis, Penicillium, etc.) and should be sorted out in time.
2 The pests should be removed in the medium and late cultures and should be promptly removed.
3 During the later period of cultivation, local bacterial contamination occurs at the bottom of the culture, and the mushroom can continue to be used.
(2) Time for pest control
Yellow rot
Symptoms: The early stages of the fruiting body are prone to melasma and then to the whole mushroom body. The mushroom body stops growing and eventually turns yellow, becomes soft and rot. This is a disease caused by bacterial pseudomonads.
Occurrence conditions: high temperature (above 20°C), high temperature and poor ventilation can easily occur. It is mainly transmitted through water. It is easy to occur when the water content of the fruiting body is too high.
Control methods: 1 Before the cultivation, use cresol soap disinfectant to disinfect the mushroom room space. The dosage is 1000 ml per 667 square meters (25 ml cresol soap disinfectant plus 500 ml water). Do not spray any chemicals during fruiting. 2 During the mushrooming period, when the temperature is higher than 18°C, do not spray water on the fruit bodies, and only spray water on the ground and surrounding walls to increase the humidity. 3 fruiting period. To strengthen ventilation and ventilation management, to avoid the emergence of high temperature, high humidity environment. After each water spray, combined with ventilation and ventilation management to reduce the moisture on the surface of the mushroom body can prevent bacterial diseases. 4 After the occurrence of disease, timely removal of mushrooms, strengthen ventilation and ventilation management, to prevent the spread of other mushroom body.
Blight
Symptoms: Pleurotus eryngii grows to a halt, shrinks and dies, and eventually turns yellow and decays. This phenomenon occurs mainly due to the death of young mushrooms caused by high temperatures (above 22°C), and eventually bacterial infection, yellowing, and rot.
Occurrence conditions: During the growth of fruiting bodies, the temperature should be controlled between 10 and 20 °C, and the maximum temperature should not exceed 22 °C. Take cooling measures at high temperatures. After the mushrooms die and die, they are removed in time to prevent bacterial growth and rot of the mushroom body, attracting pests to feed and breed, and appearing pests.
Malformed mushroom
Symptoms: The fruiting body grows into an irregular shape, which is a deformed mushroom, thereby reducing the value of the commodity.
Cause: During the growth of fruiting bodies, high temperatures above 22 °C were encountered, which inhibited the differentiation and development of caps. In addition, when the relative humidity of the air is less than 70%, it is easy to grow into a deformed mushroom.
Control methods: control the temperature of the mushroom to be between 13~20°C, and avoid mushrooming above 20°C. During the growth of fruiting bodies, the relative humidity of the air in the mushroom house is maintained between 80% and 90%, which meets the water conditions required for fruit body growth and development. Timely opening of the mushroom, strengthen the ventilation and ventilation management, keep the air inside the mushroom house fresh and avoid the high concentration of carbon dioxide.
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