Pleurotus ostreatus has become the most common edible mushroom species cultivated in northern China because of its delicious taste, rich nutrition, strong adaptability, easy cultivation, high yield, and wide marketability. Its high nutritional value, meat hypertrophy, high protein content, contains 18 kinds of amino acids, vitamins and trace elements, such as regular consumption, can prevent high blood pressure, cardiovascular disease, diabetes and other diseases, and have anti-cancer, anti-cancer effect Its adaptability is strong, vitality is strong, and cultivation methods and site requirements are not strict. The cultivation season can be produced from late autumn to winter, spring and even early summer; its growth cycle is short, raw materials are widely sourced, and biological efficiency is high. It only takes about 40 days to arrive, which is a production project with low investment and quick results. The efficient cultivation techniques of Pleurotus ostreatus are described below.
1 commonly used cultivation formula
Formula 1: cottonseed skin 94%, urea 0.3% ~ 0.5%, superphosphate 1%, ash 1% ~ 2%, lime 2% ~ 3%. Formulation 2: 45% cottonseed skin, 43% corncob, 5% cake flour, 1% superphosphate, 1%-2% plant ash, 0.3%-0.5% urea, and 2%-3% lime. Formula 3: 45% cottonseed skin, 43% wheat straw, 5% cake flour, 1% superphosphate, 1%-2% plant ash, 0.3%-0.5% urea, and 2%-3% lime.
2 ingredients preparation
The above formulas can be mixed with water and water according to the ratio of material to water of 1.0: (1.3 to 1.5), adjusted to a moisture content of about 60%, and a pH of 7.5 to 8.0. Select a sunny, high-lying, dry place, culture material plus lime water mix with a pH of 9 to 10, moisture content of 65% to 70%. After mixing, press the 50 kg/m stack to build a 1.5 m wide, 1.2-1.5 m high, unlimited length stack. For good ventilation, put two bamboo sticks at the bottom of the material, cross the bottom with two holes, stack the bamboo sticks, and then cover the film to keep it moist. The end of the fermentation can be bagging [1].
3 bagging inoculation
Choose (22 ~ 25) cm (45 ~ 50) cm plastic bags, take 4 layers of 3 layers of culture materials layer seeding method, the amount of bacteria is generally about 15%. The amount of bacteria in both ends of the bag should be large, which is conducive to mycelial growth.
4 Fungal management
After the mushroom sheds are sterilized, they are transported to the sheds with a variety of materials and then piled on the worm bed to catch bacteria. The temperature is low in the early spring and late autumn, and can be divided into 1 row in 2 rows in the north and south. Each walkway can leave a walkway and can be piled 10 to 12 floors. The other seasons are arranged in a single row. When the temperature is high, 2 to 4 layers of material bags can also be piled into a “well†shape and cross-discharged to facilitate heat dissipation and leave sidewalks. Films are regularly removed during membrane insulation to prevent the growth of hyphae due to hypoxia [2].
5 Mushroom Management
At a temperature of about 25 °C, air relative humidity of about 60%, under conditions of dark light and good ventilation, generally medium and high temperature type Pleurotus ostreatus 25 d or so, low temperature type 30 to 35 d hyphae can be full bag. When some fruit bags appear fruiting primordium, indicating that the bacteria have matured, then it can be timely transferred into mushroom management. Mushroom disinfection, water injection soaked to be dry, according to mycelial maternal mycelium mature sooner or later stacked neatly on the trampoline, stacking 7 to 8 layers. Then uncoil the bag with two ends. When there is a small mushroom bud on the material surface, cut the film on both ends of the bag and expose the material surface to promote rapid growth of the mushroom bud.
6 Pest control
6.1 Disease Prevention and Control
Pleurotus ostreatus has green mold, Aspergillus, Mucor, Rhizopus, bacteria, virus disease, bacterial brown spot, maculopathy, etc., mainly to control green mold and maculopathy. Green mold is the most serious type of bacteria that infringes on edible fungi. It is not strictly sterilized in the culture medium, or it is not strictly sterilized during inoculation, or it can be infected when the mushroom roots are infected after mushrooming. . When a small amount of green mold occurs on the culture bed of bacteria bed or on both ends of the bacteria bag, spraying or spraying the damaged parts with 0.1% green mold net, 0.1% to 0.2% clotrinone or concentrated lime water solution can prevent the spread of conidia Spreading, or treating the infected site with 0.02% bacteria killing can inhibit the growth of the bacteria. If the bed of bacteria or bacteria in the bag has penetrated into the material, it shall be timely covered with 0.2% bacteria in the liquid impregnated gauze, and then gently dig out the contaminated material and spray 0.2% on the material surface after excavation. Carbendazim or other fungicides can also be applied with thick lime milk and then filled with fresh material or strains to control its development. For deep contamination of bacteria bags can be buried deep processing. During the mushrooming period, clomazone 800 times solution can be used, spraying once every 3 to 5 days, and it can receive a certain control effect. The prevention and treatment of other diseases is basically similar to that of green mold, except that there is a choice of medication. In addition, tools and hands must be strictly disinfected with alcohol or potassium permanganate during the operation [3-4].
6.2 Pest Control
Pest fungi cultivation of common pests wired insects, mites, ants, snails, fruit flies, mushroom mosquitoes. Chemical control can be sprayed with 2.5% deltamethrin emulsion 2 500 times; use light and sweet and sour liquid to attract flies; bones roast incense to kill cockroaches and ants; use salt to kill snails and so on.
7 Harvest and post-collection management
Under suitable conditions, the fruiting bodies from fruiting bodies were grown to approximately 7 d in length. When the caps were fully expanded and the edge of the caps appeared wavy, timely harvest was performed. When harvesting mushrooms, large and small are harvested at one time, do not pick large and small. When harvesting, the whole crop should be harvested, gently and gently, to prevent damage to the mushroom body, and not to bring the matrix up. After picking mushrooms, clean the material surface, remove dead mushrooms, mushroom roots, and sundries, etc., spray water once, keep warm, moisturize, and allow hyphae to fully recover. After 7-10 d, when there are mushroom buds, they are required to manage them by mushrooming. After the 2 mushroom is harvested, the water in the general bags will be dehydrated and should be given water.
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