Management Techniques Suitable for Growing Pleurotus in Spring and Summer
Pork belly mushroom is a rare edible fungus that was newly developed in the country in the past two years. It is delicious and nutritious and has been approved by the market. The wholesale price of fresh products in Nanjing, Shanghai, and Guangdong has increased to 10 per kilogram. 15 yuan. Therefore, it is a good project to cultivate the richness of the pig-pea mushrooms. Pork belly mushrooms are generally arranged for inoculation from March to May, and fruiting from June to September. The cultivation techniques are as follows:
First, the production and disinfection of mushroom house mushroom house should be selected in the sun exposure less place. General requirements of 2 meters high, moderate width, denim surrounded by leather around the shed, the top of the shading degree in 70%. The shed to do the ground floor, the width of 1.2 meters, the length of the mushroom room may be set around the appropriate Drainage, ditch depth is generally about 30 cm. For the convenience of water intake, water supply, and mushrooming, it is best to use two pods as a group. Each pod is covered with a bamboo film and then covered with a plastic film. Before removing the cover film, dismantle some lime powder on the surface and remove it. The mushroom house used for mushrooming is also carefully disinfected using normal disinfection methods before fruiting.
Second, the production of culture and bacteria bags 40% of mixed wood chips, 35% of cotton seed shells, wheat bran 20%, 3% corn powder, sugar 1%, light calcium carbonate 1%. Production Method: First cotton with water Humidification of the shell, then mixed with mixed litter, wheat bran, corn flour, light calcium carbonate and pre-wet cotton seed shell. The sugar is dissolved into water to supplement the moisture content of the culture, and the moisture content is controlled at 65%, and the pH is adjusted to 7.5-8. The polypropylene cultivation bag with a size of 17 cm 33 cm O.005 cm is used. Material l000 grams or so. Place the filled plastic bag with a double loop of sponge and place it in an atmospheric pressure cooker. Raise the temperature to 100 °C for 15 hours and allow it to cool naturally.
Third, inoculation and mycelium culture The cooled bacteria bags will be placed in the inoculation box, after disinfection with an aerosol disinfectant, inoculation according to aseptic procedures, each bag of cultivar can be connected to 40 to 50 bags. After inoculation, the bacterial bag stands upright on the culture rack and is protected from light. Cultivation temperature 25 ~ 28 °C, the cultivation room air relative humidity 70% ~ 75%. Mycelium culture stage, early closing doors and windows, to avoid excessive indoor temperature fluctuations. In the later period, ventilation and ventilation should be strengthened to keep the indoor air fresh. During the cultivation process, the bacteria were checked twice at the time when the mycelium grew to l/3 to 4/5 of the bag height, and the bacterial bags that were contaminated, dead or not growing properly were excluded. Under normal circumstances, 40 to 50 days mycelium can be filled with bacteria bags.
IV. Management during fruiting When the mycelium grows over the cultivation bag for 10 days and the temperature is stable above 20°C, it can be opened and bagged. Remove the rings one by one, unfasten the bag mouth, and cover the soil with the culture material. The cover soil should first be exposed to the sun in the sun until white, and then the moisture content of the soil particles should be adjusted with water. The soil particles can be pinched and flattened without disintegration. The thickness is 3 to 4 cm. Fold the upper part of the soil bag to F, so that the edge of the bag mouth is 2 to 3 cm higher than the ground, and the treated bag is evenly and vertically arranged on the outer surface or on the indoor mushrooming bed frame. After covering the soil, pay attention to keep the cover soil moist, and close the door or cover more of the film to stimulate the original primordial differentiation. After 7~10 days of general earth covering, the top of the primordium can reveal the soil surface. After the original foundation is unearthed, the relative humidity of the air in the site should be controlled to 80%~95%. At the same time, the ventilation should be strengthened to keep the house gas in the site fresh, and attention should be paid to the scattered light in the site. The site temperature during the entire fruiting stage should be controlled between 23~32°C. The amount of water-spraying mushrooms, the moisture content of the soil cover, and the weather conditions were well controlled. Mushrooms were sprayed with water and mushrooms were sprayed with water; sunny days were sprayed more, and cloudy days were less. According to the different stages of growth of mushroom body, the amount of ventilation can be controlled flexibly. The amount of ventilation should be increased in each stage of the excavation of the stipe, the formation of the cap of the mushroom, and the growth stage. The relative humidity of the air in the mushroom house can be maintained at about 90%. When the mushroom body matures, timely harvesting is required. After the mushroom is harvested, the covering soil shall be promptly filled, and water and bacteria conservation shall be conducted for 3 to 5 days after the cultivation of the mushroom.
V. Pest Control In the stage of mycelial growth, the key is to prevent various molds from invading the culture medium to cause pollution. Pay attention to the production environment, raw and auxiliary materials, and production process to meet the requirements, while paying attention to doing a good job in environmental sanitation, daily inspection of bacteria should not be too frequent. In the growth stage of fruiting bodies, it is important to prevent all kinds of insect pests, such as various types of mushroom flies, mushroom mosquitoes, etc., and 25% of chrysoxerine can be used for spray control from 1000 to 2000 times.
Sixth, the harvesting standard of pork belly mushroom When the fruit body is funnel-shaped, the edge of the volume, the spores should be promptly harvested when not ejected, with scissors in the soil surface of the mushroom handle can be cut off. Pay attention to the protection of immature fruiting bodies at the time of harvesting, and take out the mushroom stalk that remains in the soil at any time, so as to prevent the mushroom rot in the soil from incurring pests and diseases. Listed on the sale of the porcine bacterium, the excess stipe of the fruiting body is cut off after harvesting, and the stalks are sorted and packaged according to the size of the cap. Products that are not listed and sold on time should be stored in a cold storage at 0-3°C in a timely manner and can be kept fresh for 10 to 15 days.
First, the production and disinfection of mushroom house mushroom house should be selected in the sun exposure less place. General requirements of 2 meters high, moderate width, denim surrounded by leather around the shed, the top of the shading degree in 70%. The shed to do the ground floor, the width of 1.2 meters, the length of the mushroom room may be set around the appropriate Drainage, ditch depth is generally about 30 cm. For the convenience of water intake, water supply, and mushrooming, it is best to use two pods as a group. Each pod is covered with a bamboo film and then covered with a plastic film. Before removing the cover film, dismantle some lime powder on the surface and remove it. The mushroom house used for mushrooming is also carefully disinfected using normal disinfection methods before fruiting.
Second, the production of culture and bacteria bags 40% of mixed wood chips, 35% of cotton seed shells, wheat bran 20%, 3% corn powder, sugar 1%, light calcium carbonate 1%. Production Method: First cotton with water Humidification of the shell, then mixed with mixed litter, wheat bran, corn flour, light calcium carbonate and pre-wet cotton seed shell. The sugar is dissolved into water to supplement the moisture content of the culture, and the moisture content is controlled at 65%, and the pH is adjusted to 7.5-8. The polypropylene cultivation bag with a size of 17 cm 33 cm O.005 cm is used. Material l000 grams or so. Place the filled plastic bag with a double loop of sponge and place it in an atmospheric pressure cooker. Raise the temperature to 100 °C for 15 hours and allow it to cool naturally.
Third, inoculation and mycelium culture The cooled bacteria bags will be placed in the inoculation box, after disinfection with an aerosol disinfectant, inoculation according to aseptic procedures, each bag of cultivar can be connected to 40 to 50 bags. After inoculation, the bacterial bag stands upright on the culture rack and is protected from light. Cultivation temperature 25 ~ 28 °C, the cultivation room air relative humidity 70% ~ 75%. Mycelium culture stage, early closing doors and windows, to avoid excessive indoor temperature fluctuations. In the later period, ventilation and ventilation should be strengthened to keep the indoor air fresh. During the cultivation process, the bacteria were checked twice at the time when the mycelium grew to l/3 to 4/5 of the bag height, and the bacterial bags that were contaminated, dead or not growing properly were excluded. Under normal circumstances, 40 to 50 days mycelium can be filled with bacteria bags.
IV. Management during fruiting When the mycelium grows over the cultivation bag for 10 days and the temperature is stable above 20°C, it can be opened and bagged. Remove the rings one by one, unfasten the bag mouth, and cover the soil with the culture material. The cover soil should first be exposed to the sun in the sun until white, and then the moisture content of the soil particles should be adjusted with water. The soil particles can be pinched and flattened without disintegration. The thickness is 3 to 4 cm. Fold the upper part of the soil bag to F, so that the edge of the bag mouth is 2 to 3 cm higher than the ground, and the treated bag is evenly and vertically arranged on the outer surface or on the indoor mushrooming bed frame. After covering the soil, pay attention to keep the cover soil moist, and close the door or cover more of the film to stimulate the original primordial differentiation. After 7~10 days of general earth covering, the top of the primordium can reveal the soil surface. After the original foundation is unearthed, the relative humidity of the air in the site should be controlled to 80%~95%. At the same time, the ventilation should be strengthened to keep the house gas in the site fresh, and attention should be paid to the scattered light in the site. The site temperature during the entire fruiting stage should be controlled between 23~32°C. The amount of water-spraying mushrooms, the moisture content of the soil cover, and the weather conditions were well controlled. Mushrooms were sprayed with water and mushrooms were sprayed with water; sunny days were sprayed more, and cloudy days were less. According to the different stages of growth of mushroom body, the amount of ventilation can be controlled flexibly. The amount of ventilation should be increased in each stage of the excavation of the stipe, the formation of the cap of the mushroom, and the growth stage. The relative humidity of the air in the mushroom house can be maintained at about 90%. When the mushroom body matures, timely harvesting is required. After the mushroom is harvested, the covering soil shall be promptly filled, and water and bacteria conservation shall be conducted for 3 to 5 days after the cultivation of the mushroom.
V. Pest Control In the stage of mycelial growth, the key is to prevent various molds from invading the culture medium to cause pollution. Pay attention to the production environment, raw and auxiliary materials, and production process to meet the requirements, while paying attention to doing a good job in environmental sanitation, daily inspection of bacteria should not be too frequent. In the growth stage of fruiting bodies, it is important to prevent all kinds of insect pests, such as various types of mushroom flies, mushroom mosquitoes, etc., and 25% of chrysoxerine can be used for spray control from 1000 to 2000 times.
Sixth, the harvesting standard of pork belly mushroom When the fruit body is funnel-shaped, the edge of the volume, the spores should be promptly harvested when not ejected, with scissors in the soil surface of the mushroom handle can be cut off. Pay attention to the protection of immature fruiting bodies at the time of harvesting, and take out the mushroom stalk that remains in the soil at any time, so as to prevent the mushroom rot in the soil from incurring pests and diseases. Listed on the sale of the porcine bacterium, the excess stipe of the fruiting body is cut off after harvesting, and the stalks are sorted and packaged according to the size of the cap. Products that are not listed and sold on time should be stored in a cold storage at 0-3°C in a timely manner and can be kept fresh for 10 to 15 days.
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