Bailing Mushroom is a rare edible fungus with high nutritional value. It has the function of enhancing human immunity and regulating the physiological balance of the human body. Let's take a look at the high-yield planting technology of Bailing Mushroom!
Cultivation time
The fruiting body of Pleurotus ostreatus is well developed at 8～15°C. Under the artificial cultivation conditions, the fruit body can grow at 8～25°C, grow faster at 15～20°C, and the local temperature drops to 15~20°C for about 60 days. Inoculation is optimal. In winter seed production, if the temperature of the bacteria room is too low, the time should be appropriate. In the same season, the temperature in different regions is different. In the same region, the climate varies from year to year, so it is necessary to adapt to local conditions. In the summer, when the bag is inoculated, the maximum temperature is stable below 30 °C, which is optimal (the hypha growth is 24 to 26 °C). Bag inoculation can generally begin in late August. Inoculation in advance, the temperature is higher than 30 °C susceptible to mixed bacteria, inoculated after the warm season, after the onset of low temperature, the growth of mycelium is not good, so in the warm season should be intensive.
Raw material formula
Pleurotus ostreatus should be properly formulated to prevent the imbalance of carbon and nitrogen. According to practical experience, the ratio of carbon to nitrogen in the period of nutrition is 25~40:1, and the period of fruiting is 70~200:1. The high concentration of nitrogen will inhibit the primordium differentiation of Pleurotus nebrodensis. The commonly used Bailing mushroom formula is 87% cottonseed, 8% bran, 2% corn flour, 1% sugar, gypsum and lime, plus 0.3-0.5% fermenting agent (0.5% in winter, spring, summer and autumn). 0.3%).
Fermentation
The sugar, urea and the like which are easily soluble in water are dissolved in water, and the other raw materials are mixed, and water is repeatedly mixed and mixed to form a trapezoidal pile having a width of 1 to 1.5 meters, a height of 1.2 to 1.5 meters, and an unlimited length. A venting hole is made every 30 to 50 cm on the pile, and the hole diameter is 7 to 10 cm, and each row has 2 rows of vent holes. The cover is covered with a film moisturizing, and the lower part of the pile is left 30 to 50 cm without a film. When the stack temperature rises to 65-70 ° C, it is turned over, fermented for 7 to 10 days, and turned over three times.
Raw material bagging
Bailing mushroom is made of bag, and the cultivation bag is made of high-density polyethylene or polypropylene film with a thickness of 0.04 to 0.06 cm, and is 15 to 17 cm in width and 35 cm in length. The fermented culture material was transferred to water before bagging to maintain the moisture content at 60% and the pH at 7.5 to 8.5. When bagging, firstly tie the end of the bag and fill the bag evenly into the bag. Each bag contains 0.95~1.05 kg of culture material.
Sterilization
The filled bag is autoclaved for 2 to 3 hours and sterilized at atmospheric pressure for 10 to 18 hours. After sterilization, remove the bag and place it in the inoculation room or in a clean place to cool down. When the bag temperature drops to 30 ° C, open the bag mouth in the inoculation room or inoculation box, and connect the strains from both ends or one end under aseptic operation, the inoculum amount is 10% of the culture material.
Nutrient management
The germination period of Pleurotus ostreatus is mainly the regulation of temperature, humidity, light and oxygen. The purpose is to create a good growth environment for Bailing mushroom bags. The growth period of Pleurotus ostreatus is mostly in the late summer and early autumn. At this time, it is in the high temperature season, mainly to prevent the material temperature from being too high, and the phenomenon of “burning bacteria†appears. The temperature is controlled at 23-28 °C, and the temperature should not exceed 30 °C. The relative humidity of the air is kept at about 70%, and the bacteria are protected from light. Otherwise, the bacteria bag is easy to form thick fungus, which not only affects the mushroom, but also consumes the nutrients of the culture material.
Post-ripening culture
After the hyphae of Pleurotus nebrodensis is full, the mushroom can not be immediately released. At this time, the bacterial bag is soft and the hyphae are sparse. It must be post-riped at 20 to 25 °C for 20 to 30 days to achieve physiological maturity. Hyphae can only be produced normally after physiological maturity. During the post-cooking period, the temperature is controlled between 18 and 24 ° C and the humidity is 75%. Pay attention to the water content of the medium, keep the moisture, do not open the mouth of the bag, and have a certain light stimulation in the later culture to promote the hypnosis of the hyphae.
Low temperature stimulation
After being cultured for 60 days or so, Bailing Mushroom has been basically physiologically mature, but it needs to be stimulated by low temperature to produce mushrooms. Generally, it cannot be produced under constant temperature. At this time, the outdoor temperature has been lowered, and the natural temperature is used to stimulate the bacteria bag. The greenhouse greenhouse film can be removed, or it can be moved to the outside of the shed for low temperature stimulation, but attention should be paid to the bacteria bag to hide from the light. Under the stimulation of a temperature difference of 10 to 15 ° C, it takes about 10 to 15 days. Do not open the bag mouth during this period to prevent the water from evaporating.
Mushroom
After the white mushroom mushroom bag is stimulated by low temperature, the bacterial wall should be adjusted to facilitate the management of the mushroom. After the bacteria bag is incubated in the shed or covered with the shed film for 3 days, the bacterium bag mouth is opened, and the aging bacteria and the thick bacterium are removed with a small iron scorpion. Those who do not have thick fungus, only aging bacterium, do not move elsewhere. After 5 days, spray the mushroom with a dilution of 1:300 to 500 times, spray once every 2 to 3 days, and spray a total of 2 times. Twist the bag mouth the next day after spraying to prevent the water in the bag mouth medium from evaporating and affecting the mushroom. At the same time, the temperature is maintained at 14 to 17 ° C, the humidity is about 85 to 90%, the light is preferably 600 Lx, and the mushroom can be produced in about 15 days.
Harvest at the right time
In the low temperature season in winter, Bailing mushroom is harvested from the young mushroom to the harvesting period for about 10 to 15 days. When the cap is unfolded and the spores are not released, the edge of the cap is not upturned, and it should be harvested in time. Due to the temperature relationship, only one sputum is harvested, the biological efficiency can reach 50-80%, and the second mushroom has fewer mushrooms. After harvesting, the material surface and the mushroom room are cleaned. The bacteria bag can be stored at low temperature for winter (summer), and can be re-scented when the temperature is suitable. Bailing mushroom waste is stored after being air-dried, and can also be used to cultivate oyster mushrooms and chicken legs.
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