Research paper on edible fungi cultivation technology

With the continuous development of edible fungi cultivation technology, edible fungi are not only rich in various proteins needed for human life, but can also be widely used in medicine and other fields. The following is a technical paper on edible fungi cultivation compiled by me. I hope it will be helpful to everyone.

Article 1 of Edible Fungi Cultivation Technology Paper: "Greenhouse Cultivation Technology of Edible Fungi (Oil Mushrooms)"

Abstract: The growth and development of edible fungi are determined by their growth habits and the environment in which they live. These two factors have the same effect, and these two factors have the same effect on the yield and quality of edible fungi. With the rapid development of the national economy, people's material life has been greatly enriched, which has led to a substantial increase in people's consumption needs. As a result, the requirements for food have also shifted from the original pursuit of fullness to the pursuit of good eating, and most of them pay attention to nutritional balance. Edible fungi are delicious and have high nutritional value, and are becoming more and more popular among people. In order to obtain more economic benefits and to meet people's growing diversified needs, manufacturers of edible fungi began to use greenhouse cultivation technology to cultivate edible fungi. Taking Pleurotus ostreatus as a representative, this article comprehensively discusses the technical requirements and benefits of greenhouse cultivation of edible fungi based on the basic situation of Pleurotus ostreatus, the climate and geographical location conditions of Wangaizhao Town, Dalate Banner, Ordos.

1 Basic information about oyster mushrooms

1.1 Types Pleurotus ostreatus can be divided into three types: Agaricalales, Tricholomaceae, and Pleurotus genus.

1.2 Variety of varieties In addition to oyster mushrooms, many fungi of the genus Pleurotus can also be planted, such as phoenix tail mushrooms, red oyster mushrooms, etc.

1.3 Rich in nutrients Oyster mushrooms are rich in nutrients and delicious. Studies have shown that oyster mushrooms contain a variety of trace elements and rich vitamins, which can provide people with rich nutrition after consumption and have extremely high nutritional value and edible value.

1.4 High Medicinal Value Pleurotus ostreatus has high medicinal value. For example, oyster mushroom can inhibit the production and development of cancer cells in the human body; reduce the concentration of blood lipids, cholesterol and other substances in the blood; and promote gastrointestinal motility in the human body. , thereby helping digestion; it can improve human physiological functions and promote metabolism.

2 Overview of the Wangaizhao Town area of ??Dalate Banner, Ordos, Inner Mongolia

2.1 Geographical location The Wangaizhao Town area of ??Dalate Banner, Ordos, Inner Mongolia is located in the north of the Ordos Plateau and on the south bank of the middle reaches of the Yellow River. It is the center of the "Golden Triangle" economic center; and the terrain area it spans is complex, which leads to a large relative altitude difference, which in turn leads to a large temperature difference. In addition, the Wangaizhao Town area of ??Dalate Banner, Ordos, Inner Mongolia is economically developed. , taken together, it can well meet the temperature, water source, transportation, economic and other factors required for greenhouse cultivation of edible fungi, and is very conducive to the sale and circulation of edible fungi.

2.2 Climatic conditions The Wangaizhao Town area of ??Dalate Banner, Ordos, Inner Mongolia has a typical temperate continental climate, with cold winters and hot summers, a large temperature difference between day and night, dryness and little rain throughout the year, precipitation mainly concentrated in summer, and long sunshine hours. and other climate characteristics. Especially in winter, the large temperature difference between day and night is more conducive to the division and differentiation of fruiting bodies and promotes the growth and development of edible fungi.

2.3 Demographic factors The Wangaizhao Town area in Dalate Banner, Ordos, Inner Mongolia is rich in soil resources and has convenient irrigation. It is a famous grain producing area and agricultural development zone in my country. Moreover, it is a central area with developed economy, dense population and large population. With a large population, there is a large demand for edible fungi.

　3 Selection criteria for greenhouse cultivation of edible fungi

　3.1 Location requirements In winter, greenhouse cultivation is the most effective cultivation method, and the greenhouse should be located in a relatively cold place. In relatively cold places, pipes, heaters or artificial heating can be implemented. The most suitable heating method should be used. The alternation of cold and warm can promote the growth and development of fruiting bodies and achieve low-cost and high-profit cultivation. Moreover, edible fungi such as oyster mushrooms cultivated in winter are less harmful to diseases and pests, and have high yield, good quality and high nutritional value.

3.2 Raw material requirements Raw material cultivation is the preferred method for greenhouse cultivation of Pleurotus ostreatus. With appropriate proportions, the nutritional materials are processed under appropriate conditions for oyster mushroom cultivation. Let oyster mushrooms grow quickly under high temperature conditions.

3.3 Management measures Edible fungi such as oyster mushrooms should use the positioning mushrooming method, and holes should be left in advance when bagging to provide oxygen for the growth of edible fungi.

In addition, the positioning mushrooming method can reduce water evaporation and damage to the quality of oyster mushrooms. The application of this method effectively improves the quality of edible mushrooms.

4 Technical requirements for greenhouse cultivation of edible fungi

4.1 Nutritional requirements The nutrients that oyster mushrooms and other edible fungi need to absorb for their growth and development include: organic acids, enzymes, inorganic salts, nitrogen, Carbon and other trace elements (phosphorus, potassium, calcium, etc.).

4.2 Temperature requirements The growth and development of edible fungi such as oyster mushrooms need to be within a suitable temperature range. In Wangaizhao Town, Dalate Banner, Ordos, Inner Mongolia, the temperature difference between day and night is large, which can promote the rapid differentiation of the fruiting bodies of oyster mushrooms, but it is necessary to pay attention to the temperature being kept within the tolerance threshold of oyster mushrooms.

4.3 Moisture and humidity requirements Water is the source of life, and the same is true for mushrooms. The growth of oyster mushrooms has relatively high requirements for water and humidity. During cultivation, the water and humidity in the greenhouse should be controlled within an appropriate range. The Wangaizhao Town area of ??Dalate Banner is located in the south of the middle reaches of the Yellow River. It has abundant water resources and is easy to irrigate, which is extremely beneficial to the cultivation and growth of oyster mushrooms.

4.4 Air requirements Pleurotus ostreatus is aerobic. To ensure the oxygen content in the air, the oxygen concentration should be high. You should choose a place with good ventilation conditions to facilitate air circulation and ventilation, and ventilate regularly. If the content of carbon dioxide in the air is too high, it will inhibit the respiratory activity of the fruiting body, thus affecting its growth and development.

4.5 Light requirements Moderate light is extremely important for the growth and development of Pleurotus ostreatus. Strong light will affect the growth and development of oyster mushrooms, and the light in the greenhouse should be adjusted to a darker state. Because strong light will stimulate the division and growth of fruiting bodies.

4.6 Management Requirements We must be committed to pursuing standardized and refined management. During the growth and development stage of edible fungi, indicators such as humidity, moisture, and light intensity should be monitored and recorded, and they should be strictly controlled within the optimal range for the growth of edible fungi to ensure the healthy growth of edible fungi.

4.7 Sowing requirements: Spread the culture materials that have been prepared in proportion according to strict standards, and the width intervals between them should be reasonably planned. Finally, they should be covered with plastic wrap for planting.

4.8 Picking Requirements Picking mature edible fungi is also a technical job and should be carried out in strict accordance with picking standards. And the maturity of edible fungi should be correctly judged. When the color of the mushroom cap changes from dark to light, and the spores are in a state that has not yet radiated, it is mature. This is the best time to pick.

5 Benefits of Greenhouse Cultivation of Edible Fungi

Edible fungi have high nutritional value and medicinal value, and will bring great benefits to people's bodies after consumption. Greenhouse cultivation of edible fungi can meet higher yield demands and quality requirements. By adjusting the light, temperature, humidity, moisture and other conditions in the greenhouse to achieve the optimal range for the growth of edible fungi, it can promote the growth of edible fungi. development. This is a way to promote the growth of edible fungi by artificially regulating factors that affect their growth. This method not only promotes the increase in the production and quality of edible fungi, but also increases people's income, improves people's living standards, and promotes the development of the national economy. In addition, the greenhouse cultivation method of edible fungi also breaks the restrictions of seasons and people's demand for fresh vegetables, allowing people to eat fresh and delicious edible fungi all year round, avoiding the influence of natural factors.

　6 Conclusion

The greenhouse cultivation technology of edible fungi has effectively improved the limitations of natural factors on the cultivation of edible fungi, and used greenhouses to transform the environment for the growth and development of edible fungi. It meets people's eating requirements and allows people to eat high-quality, highly nutritious edible fungi; it also meets market demand, makes mass production possible, increases people's income, and drives the rapid development of the local economy. It can be seen that the greenhouse cultivation technology of greenhouse edible fungi (oyster mushrooms) is worth learning and promoting.

Paper Two on Edible Fungus Cultivation Technology: "Cultivation Technology for Interplanting Edible Fungi Between Orchards"

The abstract summarizes the cultivation technology for interplanting edible fungi between orchards, mainly including fungus and golden mushroom. , Agaricus japonicus, etc., for reference.

Keywords: Orchard intercropping; fungus; golden mushroom; mushroom; cultivation technology

The air humidity in the orchard is high, the light intensity is low, and it is rich in oxygen, which is suitable for the growth of edible fungi. The large amount of carbon dioxide released by the growth of edible fungi can strengthen photosynthesis of fruit trees and promote the growth of fruit trees. The edible fungus residue becomes organic fertilizer and is applied to the orchard, which effectively improves the soil structure of the orchard and eliminates excess water during the dry season edible fungi management process. It can also reuse fruit trees and build sheds in orchards to cultivate edible fungi, which can inhibit the growth of weeds in orchards, reduce soil erosion, improve land utilization, promote production development, and increase economic income. In recent years, the Guigang Agricultural Science Institute has been engaged in research on intercropping cultivation technology of edible fungi in orchards, and has explored an innovative agricultural planting model that combines fruit and fungi to achieve fruit growth on the trees and mushrooms under the trees. achieved better economic and social benefits. The specific cultivation techniques are summarized as follows.

1 Selection of edible fungus cultivation sites and construction of sheds

Choose an orchard with older trees and better shade to build a shed. Generally, an iron pipe is used to arch a 30-40-meter-long shed. m, an arched shed with a width of 4.2 to 4.5 m and a height of 2.0 to 2.2 m is surrounded by a 60-mesh insect-proof net at a height of 1 m from the ground (except the door), and the roof of the shed is covered with a film (interconnected with the insect-proof net) ), and then cover it with a sunshade net with a shading rate of 90% [1-2].

　2 Fungus cultivation technology

Fungus is a wood-saprophytic edible fungus. The main nutrients required for its growth and development are cellulose, hemicellulose, and lignin. It also requires an appropriate amount of Proteins, vitamins and inorganic salts. The optimal temperature for mycelium is 20-28 ℃, and the optimal temperature for fruiting body growth is 15-25 ℃. According to the climate in Guigang, the mushrooming season is arranged in April-May, and bagging is carried out 50-60 days in advance. .

2.1 Medium preparation

The medium formula used is 20% corn cob, 30% mulberry branch, 41.8% cottonseed hull, 5% wheat hull, 2% lime, and 1% gypsum. %, antifungal agent 0.2%.

2.2 Raw material processing

Wet the crushed corn cobs and mulberry branches required by the formula and spread them on the wet cottonseed husks. Leave them for 1 day to let the excess water drain away. , sprinkle the required lime and gypsum, and use a mixer to fully stir the materials evenly to build a pile.

2.3 Bagging, sterilization and inoculation

Bagging can be carried out 3 to 4 days after the material is piled. First adjust the humidity, wet the dry material on the surface of the material pile, so that the moisture content of the material reaches the material-to-water ratio of 1.00: (1.10~1.25), add the antifungal agent and wheat hulls required for the formula, and use a mixing machine to mix it. Stir the material evenly before bagging. Use polyethylene plastic bags for bagging. When bagging, the culture material should be appropriately tight, uniform up and down, and plump around without gaps. Too much material and too tight a material can easily cause damage to the plastic bag. Pine hyphae grow slender and weak. Generally, one bag of wet materials weighs 1.9 to 2.0 kg. After the bags are packed, tie the mouth of the bag tightly with a rope and put it into an iron frame, with 9 bags per frame. After bagging is completed, immediately put it into the furnace for sterilization. Sterilization is performed under normal pressure and the pressure is maintained for 9 hours when the temperature reaches 100°C. After sterilization, when the furnace temperature drops to 60-70 ℃, the furnace is heated. Move the bacterial package into the culture rack of the cleaned and disinfected inoculation culture room and place it on the culture rack. When the temperature of the bacterial package drops below 30 ℃, inoculate it. 1 Each bacterial package uses 8 to 10 g of seed. After the inoculation is completed, clean the culture room [3-4].

　2.4 Management of bacterial growth

The humidity in the culture room is 50% to 70%. The temperature in spring is low. When the temperature is lower than 20 ℃, attention should be paid to heating to make the culture room The temperature is 20-25 ℃. When the temperature is higher than 30 ℃, pay attention to ventilation to facilitate the growth of mycelium.

　2.5 Mushroom management

45 to 60 days after the inoculation of the bacterial package, the mycelium of the bacterial package will eat through the material, and when ear buds appear on some of the bacterial packages, the bacterial package can be moved to the fruiting shed. Fruiting. Before putting the mushroom bags into the shed, first clear away the weeds around the mushroom shed, sweep up the leaves and burn them, kill insects and mites in and around the mushroom shed once, sprinkle some lime powder in the shed, and then move the mushroom bags into the mushroom shed. Mushrooms are growing in the shed.

When arranging the bags, leave a vertical sidewalk in each shed for spraying water and picking mushrooms. Tie the mouth of the mushroom bags tightly with a rope and place them in rows. The spacing between rows is generally 20 to 24 cm. After the mushroom bags are arranged in rows, use a knife to place them in rows. Cut 3 to 4 vertical slits 10 cm long and 1.0 to 1.5 cm deep on each bacterial bag. The slits are generally 4 cm from the top of the bacterial bag and 5 cm from the bottom of the bacterial bag. After placing the bags, sprinkle water on the ground to increase air humidity. The fungus will begin to bud 5 to 7 days after cutting. During this period, attention should be paid to strengthening water management. As the number of ear pieces increases, gradually increase the amount of water spray and ventilation. The amount of water spray should change according to weather changes. Spray more on sunny days and less on rainy days. Pay attention to the alternation of dryness and wetness of the mushroom body, which is beneficial to the normal growth of fungus.

　2.6 Harvesting and tide change management

When the ears are fully unfolded and the edges are wrinkled, they can be harvested. The principle of harvesting is to pick the big ones and leave the small ones without damaging the small ears. Generally, it takes 2 to 3 times to collect all the fungus in one wave. After collecting the first tide, remove the remaining ear roots on the fungus bags, clean the ear beds, kill insects and mites once, and stop watering for 2 to 3 days to facilitate the recovery of mycelium. The fungus will appear in the second tide after 4 to 5 days. Lei, and managed like the first wave. Generally, fungus can be harvested in 3 to 4 seasons, and the biological transformation rate can reach 88% to 94%.

　3 Cultivation technology of Golden Blessed Mushroom

Golden Blessed Mushroom has a large body, thick and white flesh, rich nutrition, slightly sweet and fresh taste, good storability, and suitable for fresh consumption. pin. The mycelial growth temperature is 15-38 ℃, and the optimum temperature is 27-30 ℃. The fruiting body formation temperature range is 18-30 ℃, and the optimum temperature is 20-28 ℃. Enoki mushrooms are more sensitive to low temperature, and when the temperature difference between day and night is large, It is not good for mushroom production. Generally, wet materials, bagging and inoculation are carried out in early April, and covered with soil in early July. Buds and mushrooms will appear 10 to 15 days after covering with soil.

3.1 Medium preparation

The medium formula used is 36.8% corn cob, 55% cottonseed hull, 5% wheat bran, 2% lime, 1% gypsum, and antifungal agent 0.2%.

3.2 Raw material processing

The method is the same as the raw material processing method of fungus.

3.3 Bagging, sterilization, and inoculation

Except for the sterilization time and holding pressure for 6 hours, the other bagging and inoculation methods are the same as those for fungus.

　3.4 Management of bacterial growth

During the bacterial growth process, pay attention to ventilation when the temperature is high, and promptly remove bacterial bags infected with miscellaneous bacteria.

　3.5 Mushroom management

After cultivating the mycelium of the bacterial package for 60 to 65 days, the mycelium can be taken out of the bag and covered with soil after the mycelium has eaten through the material. The best soil to cover the soil is pond soil. , it has good breathability and is rich in organic matter. Before covering with soil, humidify and disinfect the pond mud. Knock the soil particles into particles of 0.5 to 3.0 cm in size. Adjust the moisture content to 20% to 30%. Spray 5% formalin solution while building a pile. After the film is sealed for 24 hours, remove the film to allow the smell of formalin to evaporate. After 2 days, it can be covered with soil. Before covering with soil, take off all the bacteria pack film and lay it on its side to form a border, leaving a 1-2 cm gap between the bacteria sticks. Then cover it with 3-4 cm thick sterilized soil, smooth the border surface, and finish covering the soil. After covering with soil, a large amount of water can be poured to make the soil water content reach saturation. After 6 to 8 days, the white mycelium crawls out of the soil surface, and after 12 to 14 days, the hyphae become kinked, maintaining the water content of the space at 80% to 90%, strengthening ventilation, and promoting the formation of primordium. Mushroom buds are formed in 15 to 17 days. The mushroom bud stage grows in a microclimate. Generally, water is not sprayed. When dry, spray water into the space to make the relative air humidity reach 80% to 90%. When the mushroom body grows to 3 cm high, spray it every day. Water 1 to 2 times. When spraying water, you should spray more where there are many mushrooms and large ones, and spray less or not at all where there are few small mushrooms [5-6].

3.6 Harvesting and tide change management

It generally takes 5 to 7 days from the formation of mushroom buds to mature harvesting. Harvest when the caps are thick and firm and the bacterial membrane has not yet broken. If harvested too late, the quality will be the best; if harvested too late, it will be over-ripened and the quality will decline; if harvested too young, the yield will be affected. When harvesting, pull up the mushrooms in clusters, separate the mushroom bodies, and use a knife to peel off the soil on the mushroom bodies. After harvesting the first wave of mushrooms, remove the remaining stems, mushroom legs and dead mushroom buds from the material surface, fill the surface of the exposed mushroom bags with soil, stop watering for 2 to 3 days to cultivate the bacteria, and then proceed as in the first wave. With the same management, the second batch of primordia will be formed within 2 weeks. Generally, it can be harvested in 2 to 3 tides, and the biological transformation rate reaches 50% to 70%.

4 Cultivation technology of Agaricus japonicus

The cap of Agaricus japonicus is shell-shaped or fan-shaped, growing sideways, tender and delicious. It is a good product on the people's dining table, resistant to storage and transportation, and investment Less, quick results, high returns, and good market prospects. The growth temperature of mycelium is 6 ~ 28 ℃, and the optimal temperature is 20 ~ 26 ℃. Mycelium will not grow well if it is higher than 32 ℃. The fruiting temperature is 4 ~ 26 ℃, and the optimal temperature is 6 ~ 20 ℃. In hot summer, Mushrooms do not fruit during the season, and primordia are not easily formed when the temperature is lower than 4°C [1]. According to the climate and market sales in Guigang, it is generally arranged to make mushroom bags from mid-to-late September to early November, and to harvest mushrooms from mid-to-late October to March of the following year.

4.1 Medium formula

The medium formula used is 47.06% cottonseed hulls, 44.76% corn cobs, 5% corn flour, 3% lime, and 0.2% antifungal agent.

4.2 Raw material processing

The method is the same as the raw material processing method of fungus.

4.3 Bagging, sterilization, inoculation and germ management

Bagging can be carried out 2 to 3 days after the material is piled. First adjust the humidity, wet the dry material on the surface of the material pile, so that the moisture content of the material reaches the material ratio of 1.0:(1.2~1.4), add the antifungal agent and corn flour required for the formula, and use a mixing machine to mix it. Stir the material evenly before bagging it. Use a 36 cm to 13/23 cm polyethylene plastic bag. When bagging, the culture material should be appropriately tight and uniform up and down, and plump and without gaps around it. Generally, one bag of wet materials weighs 2.0 to 2.2 kg. After the bags are packed, tie the mouth of the bag tightly with a rope and put it into an iron frame, with 9 bags per frame. After bagging is completed, immediately put it into the furnace for sterilization. Sterilization is performed under normal pressure and the pressure is maintained for 6 hours when the temperature reaches 100°C. After the sterilization is completed, the furnace temperature drops to 60 to 70 ℃ for heating, and the bacteria package is moved to the sterilized and clean fruiting shed in the orchard. When the temperature of the bacteria package drops below 30 ℃, inoculation is carried out. 1 Use 8 to 10 g of seeds for the bacteria bag, put it on the collar, use a rubber ring to tie the newspaper (sterilized) tightly around the collar to seal it, and then place the bacteria bags upright in a row to cultivate mycelium. Leave a gap of 1 to 2 cm for heat dissipation. During this period, please note that if the temperature is too high, you can lift the insect-proof net of the mushroom shed to ventilate and cool down.

　4.4 Mushroom management

After culturing the mycelium of the bacterial package for about 30 days, the mycelium will eat through the material and a few bacterial packages will bud. Then the mushrooms can be unpacked and mushroomed. When stacking the packages, Leave a sidewalk in the middle of the mushroom shed to facilitate watering and picking mushrooms. On both sides of the sidewalk, pile the mushroom bags into a wall stack of 4 to 6 mushroom bags in a single or double row, and untie the newspapers at the mouth of the mushroom bags. Immediately after spraying water to enter the first wave of mushroom management, spray water twice a day, budding occurs in 3 to 4 days. The air humidity of the mushroom shed should be maintained at 85% to 95%. The number and amount of water spraying should be based on weather conditions and The number of mushrooms produced depends on the size of the mushroom body. It is appropriate to spray water. It is not advisable to directly spray water on the mushroom body during the coral stage of the fruiting body [2].

4.5 Harvesting and tide change management

When most of the fruiting body caps in a cluster of mushrooms have a diameter of 2 to 3 cm and a stipe length of 4 to 5 cm, harvest them in time. Collect, hold the base of the whole mushroom with your hands, pull out the whole mushroom body, carefully put it into the frame to avoid damage, then cut off the base of the stipe 3 to 4 cm away from the cap, and separate the connected mushroom bodies. For individual pieces, remove the small mushrooms and vacuum-pack them in grades, 2.5 kg per bag. After harvesting the first tide, clean the mushroom legs and stop watering for 2 to 3 days to allow the mycelium to recover. The tide will turn after 5 to 7 days and be managed like the first tide. Agaricus can generally be harvested from 5 to 7 tides, and the biological transformation rate can reach 90% to 110%.

　5 References

[1] Chu Lihui, Chen Shengliang, Yu Tianhua. Agaricus mushroom cultivation technology [J]. Shanghai Agricultural Science and Technology, 2007(6): 92-93.

[2] Chen Jianhui. Cultivation technology of rare edible fungus Echinacea [J]. Guide to getting rich through science and technology, 2004(9): 34-35.

[3] Liu Yanyan, Zhang Min, Song Ying. Cultivation technology of black fungus under the northern forest [J]. Modern Agricultural Science and Technology, 2014(2): 130-131.

[4] Zhang Huairong. Biological characteristics of black fungus Lisen 261 strain and its Key points of cultivation technology [J]. Edible Fungi, 2014(1): 23-24.

[5] Shen Yuan, Yao Mingjun, Shen Xinfen. Preliminary study on greenhouse strawberry-Enoki mushroom cultivation technology [J]. Shanghai Agricultural Science and Technology, 2014(1): 144-145.

[6] Lai Yubin, Guo Ming, Wu Shifen, et al. High-yielding cultivation technology of Golden Golden Fructus [J]. Modern Horticulture, 2013(15): 41.

Paper Three on Edible Fungi Cultivation Technology: "A Brief Discussion on High-yield Cultivation Technology of Edible Fungi"

Abstract: Edible fungi are not only rich in various proteins needed for human life, but also It can be widely used in medicine and other fields. At present, my country's edible fungi cultivation technology is currently in a stage of rapid development. How to cultivate edible fungi scientifically and rationally has become an important issue in the development of white agriculture.

Keywords: edible fungi; cultivation technology

Edible fungi are large fungi that are eaten by humans. In 2000, statistics showed that there were 938 species of edible fungi in China, and more than 50 species were cultivated artificially. There are seven types of widely cultivated edible fungi: mushrooms, shiitake mushrooms, straw mushrooms, fungus fungus, white fungus fungus, oyster mushroom, and slippery mushroom. They grow in different regions and in different ecological environments. The edible fungi industry is a rural economic development project that integrates economic, ecological and social benefits. Edible fungi are a type of organic, nutritious and health-care green food. The development of the edible fungi industry meets the needs of people's consumption growth and sustainable agricultural development, and is an effective way for farmers to get rich quickly. Therefore, as an industry that adapts to the social market economy, the edible fungi industry is growing day by day. People are doing more and more research on the cultivation technology of edible fungi. They must not only achieve the goal of being green, natural and pollution-free, but also maintain quality and quality. Quantity requirements.

1. Configuration of culture materials

When preparing edible fungus culture materials, attention should be paid to the following issues. First, the dry materials of the raw materials are fully stirred and mixed according to the proportion requirements. Some of the ingredients that need to be added The trace elements must be dissolved with water before being mixed into the material, and then stirred repeatedly to break up the existing clumps as much as possible to ensure that the dryness and wetness of the material are uniform; secondly, another important factor affecting the growth of mycelium is culture The moisture content of the culture material. Generally, the moisture content of the culture material is about 55%, which is very suitable for the growth of edible fungi. If the moisture content of the culture material is low, it will lead to a significant reduction in mushroom yield. If the moisture content of the culture material is high, then This will cause the hyphae in the lower layer to be deprived of oxygen and unable to eat normally, resulting in a waste of raw materials. Therefore, the moisture content must be flexibly adjusted according to the condition of the wood chips as the raw material of the culture material. In this process, the main attention is paid to the thickness of the wood chips, the softness and hardness of the texture, air humidity and other specific conditions to proportion the water content; finally, the culture material configuration After the work is completed, bagging should be carried out as soon as possible. Generally, the bagging time should not exceed about 7 hours after the culture material preparation is completed. Pay attention to timely sterilization after bagging is completed. When sterilizing, first put the bagged culture material into the pot, quickly heat it to 100°C over a strong fire, then use the air-conditioning valve to lower the temperature to 0°C, and then reheat the temperature to about 100°C. When performing sterilization operations, be sure to use strong fire heating, warm fire insulation, and regularly check the temperature in the sterilization pot to prevent air leakage, otherwise effective sterilization results will not be achieved. After these stages, the configuration of culture materials has been initially completed. The configuration of culture materials is of great significance for increasing the yield of edible fungi and reducing production costs.

2. Select high-quality strains and inoculation

It is necessary to select high-quality strains for cultivation, and choose the appropriate ones according to the growth characteristics of the edible fungi to be cultivated and the suitable growth environment. Excellent strains of high quality, high yield and high resistance grown locally. When selecting strains

Be sure to check the strains carefully to ensure that they are free of impurities, contamination and insect damage and are suitable for cultivation.

The edible fungi to be cultivated must be inoculated according to scientific and rigorous inoculation procedures, and after inoculation, the bags containing the strains must be promptly placed in a pollution-free and air-friendly culture room for bacterial growth.

3. Cultivation environment requirements

After several months of growth, the fungus bags will be moved into the mushroom shed for cultivation. However, affected by factors such as the cultivation environment, the bacteria will The mushrooming time of the bags is also different. Only by keeping the cultivation environment suitable for the growth of the mushroom bags can the mushroom bags be able to produce mushrooms normally within a certain time range. When moving the mushroom bags into the mushroom shed, try to avoid doing it when the temperature is high at noon, because too high a temperature can easily affect the mushrooming time; the time of moving the mushroom bag into the mushroom shed is generally selected in the morning and evening on a sunny day to prevent the bacteria from entering the shed during the process. The bag was exposed to rain. The placement of the fungus bags behind the shed must be carried out according to certain standards. The fungus bags must be arranged side by side and neatly, and a gap of about 5 cm needs to be left in between to ensure that the fungi can breathe normally. Only by creating an environment that is conducive to the mushrooming of the fungus bags The environment can ensure better quality and high yield of mushrooms.

(1) Air humidity. As an important factor affecting the growth of fruiting bodies, if the air humidity of the cultivation environment is too low, the evaporation of water on the surface of the fruiting bodies will be accelerated, and the water content in the matrix will be greatly reduced, thereby affecting the yield of edible fungi; on the contrary, the air humidity If it is too high, the evaporation of water on the surface of the fruiting body will not be obvious, and the nutrient transport within the bacteria will be hindered, causing the fruiting body to be unable to respire and stop growing. If the air humidity in the cultivation environment remains high for a long time, the fruiting bodies will absorb moisture from the air and become rotten. In severe cases, it may even cause widespread bacterial infection.

(2) Maintain ventilation. The growth and development of edible fungi requires sufficient oxygen. Just like us humans need to breathe, edible fungi also respire. They absorb oxygen in the air and release carbon dioxide. Although an appropriate amount of carbon dioxide is beneficial to the growth of some special types of edible fungi, many edible fungi are likely to stop growing if they are exposed to an environment with too much carbon dioxide for a long time, and a high concentration of carbon dioxide environment may even cause the bacteria to grow. Silk body death. Therefore, the mushroom shed must maintain ventilation, control the concentration of carbon dioxide within an appropriate range, and ensure air circulation.

(3) Lighting environment. Most edible fungi require scattered light for stimulation during fruiting, but only a few species require strong scattered light. Typically, the stronger the light, the darker the color of the fruiting body, and the weaker the light, the lighter the color of the fruiting body. Cultivation personnel need to adjust the lighting of the mushroom shed according to the different types of edible fungi. For example, they can use sunshade nets, straw curtains and other items to adjust indoor lighting.

IV. Use non-polluting fertilizers to fertilize edible fungi

(1) Spray yeast extract, peptone and other solutions. Spraying 0.3% yeast extract and 0.1% peptone on the surface of edible fungi can thicken and fatten the bodies of the fungi and promote moisture change. The best effect is when the temperature is 14°C to 16°C.

(2) Spraying of human feces or urine. When spraying human feces and urine, attention should be paid to heating the human feces and urine. The most suitable human feces and human urine should be cooked for 20 minutes and then washed with water in a ratio of 1:10 or 1:1. 20 for spraying, or you can use fresh cattle and livestock urine, which can be cooked and without foam, and then mixed with water, the ratio is between 10 times and 17 times.

(3) Spraying of rice vinegar

In the middle and late stages of the growth of edible fungi, you can spray them with 300 times of rice vinegar. 1 to 3 days before picking, it must be sprayed every day. Spraying once can usually increase the production of edible fungi by 6%, and the color will appear clean.

(4) Spraying of soy milk water

Grind one kilogram of soybeans into soy milk, add 75kg to UI00kg of water, and spray it on the surface of the edible fungi. After the spraying is completed, Spray it with clean water.

5. Scientific and reasonable management methods

When managing cultivated edible fungi, scientific management methods must be strictly followed. Through past cultivation experience and combined with the actual cultivation status, the most suitable and scientific cultivation and management method of edible fungi has been developed. Based on the premise of being pollution-free and green and healthy, use prevention and control measures for pests and diseases without pesticide harm. Cultivation tools and cultivation staff must be cleaned and disinfected when entering and exiting.

Treat the surrounding environment in a timely manner according to the actual growth status of edible fungi

, adjust the ventilation, ventilation, and lighting conditions in the cultivation room, and control the temperature and humidity. When taken after cultivation, Disinfection work also needs to be done, and harvesting must be done in the right way and at the right time.

6. Conclusion

Edible fungi have become an indispensable edible product in people’s daily lives. The edible fungi industry is also a market economy development project that cannot be ignored in the social market. It is pollution-free and high-yield. Edible fungus cultivation technology meets the needs of the current social market development, is a part of promoting the development of the social market economy, and is also a need for people's high-quality daily life, and will surely be vigorously promoted and applied.