The new technology of whole plant cultivation of corn Bailing mushroom Bailing mushroom is a rare edible mushroom developed in recent years, mushroom quality, good commercial, economic, nutritional value are high, the market prospect is broad. At present, cottonseed hulls are used as main materials for cultivation. It is difficult to develop Pleurotus eryngii in non-cotton areas. The authors found through experiments that the use of whole plant corn to cultivate Pleurotus nexicola is completely feasible, with a biological efficiency of 80% to 90%, comparable to cottonseed husk cultivation, and a cost reduction of 50% to 70%. The technical points are as follows. First, the production of bacteria. The original formula: 98% corn, 1% gypsum, 1% sucrose. Corn kernels are boiled in boiling water for 30 minutes, drained and drained, mixed with gypsum and sugar, bottled and sterilized, and inserted into the bevelled mother seed, and the mycelium is full of bottles. Cultivated species formula: grain corn cob 87%, rice bran 10%, gypsum powder 1%, compound fertilizer 1%, lime 1%. The corn cobs were first soaked in lime water with a pH of 10-12 for 12 hours, removed and filtered until no water was dripped, mixed well with other excipients, and cultured at appropriate temperatures after bottling (bags), sterilization, and inoculation. 20 to 25 days, the mycelium full bottle, white, thick, thick, hyphae eat faster after sowing, high yield. Second, the cultivation of bags. Formula: corn stover (crush) 75%, corn kernel 20%, lime 3%, sugar 1%, salt 1%. Corn stalks were exposed for 2 to 3 days, crushed and sieved (diameter 0.6 to 0.8 cm); corn kernels were soaked in fresh water for 10 to 12 hours. Mix the ingredients of the formula, add water and mix well, the ratio of material to water is 1:1.2 to 1.4, stack into a stack of 1.2 to 1.5 meters in width, 1 to 1.2 meters in height, and unlimited in length. Cover and ferment for 7 days. During the turn of 2 or 3 times, adjust the moisture content to 60%, then you can bag. Third, sterilization culture. Sterilization was carried out using a diesel cylinder steam in-situ sterilization method. The fire was started for 3 to 4 hours so that the temperature in the bag reached 100°C and maintained for 16 hours. When the temperature drops to 30°C, it will be inoculated in situ and can be inoculated with inoculation or steam. 40 grams (wet weight) of each accession cultivar, shade culture, closed doors and windows, room temperature control at 25 °C. 35 to 40 days mycelium can be full bag, continue to culture for 40 days, so that the hyphae reach a physiological maturity. During ripening, there must be moderate light stimulation to promote hyphae kinks. Fourth, fruiting management. Develop good bags and make mushrooms in batches. If the sales are fresh, the bag-free vertical cover soil cultivation method is adopted; if the mushroom processing enterprise purchases, the larger the mushroom, the better. The trapezoid wall covering soil cultivation method can be adopted to cover the organic fermentation soil and the temperature is controlled at 8-20°C. In the evening, the covered film and straw curtain were peeled off and given low-temperature stimulation. During the day, they were stimulated by scattered light to promote their budding. When the bean is in the bag, the original gram is soaked. When the size of the bean is large, the size of the bean is released. When the table tennis ball is large, the temperature is maintained at 12 to 20°C. The relative humidity is 85% to 90%. Every morning and afternoon, the doors and windows are opened for 30 minutes. Keep the air fresh inside the shed. V. Harvest processing. Bailing mushroom takes about 12 days from harvest buds to harvest. Before harvesting, stop spraying for 1 day to reduce the humidity in the shed to improve the quality of the mushrooms. After harvesting, the water was stopped for 5 days, and the bags were cleaned. According to conventional management, 2 tidal mushrooms could be harvested. After harvesting, the shank debris was shaved off, packaged in wood pulp paper, placed in the opening of the fresh-keeping bag for 24 hours, and physiologically adjusted. Tighten the bag mouth and store it at 0°C for 3 months. There should be no umbrella, mildew and browning. It can also be directly marketed or deep processed.
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