Key points of cold seasoning cultivation of Pleurotus eryngii

1 Cold room construction Cold rooms should be located in a sunny area with high ground, close to water sources, and well-drained. Generally, each cold house is 10 m long, 6 m wide, and 4 m high. The cold room should not be too large; otherwise, it is difficult to control the temperature; the color plate and the foam structure are used around the cold room, the roof, the bottom of the cold room is covered with foam, and then the cement is poured. The foam is thick. 15 cm, the joints are sealed with a sealant. The shelves in the room were placed with steel pipes, and 8 bed frames were set up, each layer was 40 cm in length, and the working channel was left in the middle, with a width of 0.8 m. Each cold room has 1 door and stays on the side. Each room has a 0.4 m 0.6 m ventilation window in the middle and upper side of the connecting room. Install exhaust fans and close them with a gauze net to prevent insects such as mosquitoes and mushrooms from flying. Into. Doors and windows must also be inlaid with foam panels and sealed tightly. The refrigeration compressor is located in the middle and lower part. Each cold room is equipped with 10 compressors, and the temperature in the cold room is controlled within a suitable range to meet the requirements of the temperature of the king oyster mushroom. Adjust the light with moving doors, windows, and fluorescent lights. Spray humidification is achieved by a pipe sprinkler installed in the middle of the mushroom frame. Each cold room can cultivate about 10,000 bags. 2 Select good strains There are many strains of Pleurotus eryngii. It is recommended to use strains of Pleurotus eryngii that were selected for the study of microorganisms in Hebei Province. 3 The cultivation season is usually arranged from April to May and from July to October. 4 bag production and mushroom management 4.1 culture ingredients formula. The formula often used in cultivation of Pleurotus eryngii is cotton seed hull 78%, bran 18%, corn flour 2%, sugar 1%, gypsum 1%, potassium dihydrogen phosphate 0.3%. 4.2 bag production. After the raw materials are added according to the formula, add water and mix materials, the ratio of material to water is 1:1.2 to 1.3, and the water content of the material is 60% to 65%. Raw materials must be fresh, mildew-free, and free of pests. Mixing materials should be uniform, especially the cottonseed husk can not have dry granules, otherwise sterilization is not complete. 5 to 6 h after stacking, 17 cm 33 cm polyethylene plastic bag was used to load the material. The material was tight and tight. After being fastened, it was sterilized under atmospheric pressure. The temperature was increased to 100 °C for 14 to 16 h, and the temperature dropped to 60. After 12 hours of inoculation at °C, the production process should be strictly prevented from bacterial bag piercing and grinding perforation to prevent contamination with bacteria. 4.3 bacterial bag inoculation. The sterilized bags are inoculated when the temperature drops below 30 °C. The inoculation room should be completely and completely sterilized. The inoculation volume should be 25-30 bags per strain and should be protected from light after inoculation. After inoculation, pay attention to the cleanliness, dryness and ventilation of the culture room, prevent the influence of high and low temperatures, and promote the uniform growth of hyphae. And often check, if there are bacteria bags of bacteria contamination, it should be carried out in time to prevent proliferation. After 40-50 days of inoculation, the mycelium can be filled with bacterial bags. 4.4 fruiting management. After the mycelium covered the bag, it was moved into the mushroom shed. 4.4.1 Recruiting buds. The mushrooming house temperature should be controlled at 10 °C ~ 20 °C, the temperature difference between day and night at 10 °C, humidity 90% ~ 95%, every day ventilation and give scattered light, continuous 10 ~ 15 d, there buds. 4.4.2 period of mushrooming. The fruiting house temperature of the fruiting body is controlled at 13 °C ~ 16 °C, the humidity is 85% ~ 90%, and ventilation is conducted in time to keep the air inside the shed fresh and give a weak scattered light. 5 Diseases and Insect Pest Control Pleurotus eryngii is often contaminated by bacteria and invaded pests during bag making, cultivation and management. The common diseases are mainly green mold, Streptomyces sp., Rhizopus, and so on. The main prevention and control measures are to strengthen ventilation and avoid excessive humidity. If any mushroom is found, it should be promptly removed. The common insect pests are mushroom, mushroom fly, etc. The victim's cultivation material turns dark brown and mushroom buds cannot form. The buds and buds that have formed will also shrink and decay. Prevention-based and comprehensive prevention and control measures should be taken. The methods are as follows: First, isolation and protection. 60 to 80 mesh screens are installed on the doors and windows of cold rooms to prevent adult insects from flying in and breed eggs. Second, light trapping. Adult phototaxis, black light traps can be used to kill; the third is chemical control. After opening the fungus bag and after harvesting the mushroom, it can be sprayed with 5% Ruijin EC 1500 times liquid or 25% Aktai 3000 ~ 4000 times liquid to control. 6 Harvesting usually occurs 13 to 15 days after budding, and the harvesting period is appropriate when the spores of the mushroom cover are not yet ejected. Harvest time also depends on market requirements.

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