1. Facility requirements The facilities for cultivating oyster mushrooms in summer should be mainly for cooling. It is necessary to build a special awning or a semi-underground mushroom house to facilitate shading and cooling. Summer is also the season when various microorganisms are active. The odor produced during the growth and development of Pleurotus ostreatus can easily lead to the breeding of various diseases and insect pests. Therefore, insect screens must be installed on doors, windows and vents to prevent pests from entering.

2. Mixing, fermentation, bagging and germination

The auxiliary materials in the formula should add less organic nitrogen and no urea. The appropriate amount of lime is 5% to 8%, and 0.1% carbendazim or clotrimide should be added. However, be careful not to add it at the same time as lime. Lime powder should be added first. The water content is less than in other seasons. The fermentation period is appropriately shortened. Carry out high-alkali treatment and keep the pH of the culture material above 8 before bagging. Plastic bags for cultivation are smaller in size. Increase the seeding rate and increase the number of seeding layers. After filling the bag, use an iron nail to drill holes where the bacteria are, and use a thick wooden stick with your little finger to make a hole in the middle of the bag to speed up the growth of bacteria. When bacteria occur, strengthen shade and temperature control, and provide ventilation and cooling at night. Strengthen the management of bacterial growth and improve the quality and success rate of bacterial growth.

3. Cultivation and fruiting management

Usually stacked vertical walls are used for cultivation. When fruiting, roll up the fungus bags at both ends, ventilate regularly at night, increase air humidity and water spray, do a good job of shade control, temperature control, and light control. Prevent and control pests and diseases in advance. After they occur, low-toxic pesticides that do not cause any harm should be used for control. Harvest promptly. Keep the mushroom-producing area hygienic.

4. Punch holes for ventilation and oxygenation

Summer temperatures are high, and three-dimensional cultivation of oyster mushrooms in plastic bags often produces serious pollution and even causes cultivation failure. Whether it can break through the bacteria-producing barrier is the key to summer oyster mushroom cultivation, and it is also the most worrying issue for mushroom farmers. Practice has proved that drilling holes to aerate and increase oxygen is an effective method for cultivating oyster mushrooms in summer.

(1) Drilling time

Generally, holes are drilled 3-5 days after sowing. When the mycelium turns white, germinates, and begins to extend toward the culture medium. If the holes are drilled too early, the mycelium has not sprouted yet, and it is easy to contaminate miscellaneous bacteria; if the holes are drilled too late, the hyphae will be deprived of oxygen during the development period, which will affect the growth and development of the hyphae.

(2) Perforation site

The perforation site should be strictly controlled on the bacterial layer or where the hyphae extend. Especially when the amount of bacteria is small and the mycelial extension is slow, it is even more difficult to punch holes everywhere in the bag to avoid contamination by miscellaneous bacteria and insect damage.

(3) The size and number of punched holes

Just use pins when punching (tie 3-4 pins on the chopsticks). The number of holes to be punched is 10-12 per bag around the germination layer at a time. In the future, as the mycelium develops and extends, holes will be drilled every 5-7 days, and 3 holes will be punched throughout the germination period.

(4) Advantages of the method of punching, aeration, and oxygenation

① Promote the growth of fungi and shorten the cultivation cycle.

②Prevent contamination by miscellaneous bacteria, improve the success rate of cultivating oyster mushrooms in summer, and greatly reduce investment risks.

③. Achieving annual production of oyster mushrooms has made up for the shortage of fresh oyster mushrooms in summer, thus greatly improving the economic benefits of mushroom farmers.

5. Measures to control the contamination of bad materials by miscellaneous bacteria

The biggest difficulty in cultivating oyster mushrooms in summer and autumn is to control the contamination of bad materials by miscellaneous bacteria. The author took some measures and achieved good results.

(1) Add lime skillfully. Corn hearts are generally used to cultivate oyster mushrooms, and they are used after fermentation. However, it is difficult to successfully cultivate oyster mushrooms in summer and autumn with ordinary fermentation. If 5% lime is added to the material, the occurrence of miscellaneous bacteria can be inhibited within 7 days after fermentation.

(2) To increase the inoculation amount, mushroom bags with a width of 22 to 24 cm are generally used to cultivate Oyster mushrooms. In summer and autumn, bags with a width of 20 to 22 cm and a length of 50 cm can be used instead, containing 5 layers of bacteria. Seed, 4 layers of material, each bag contains 0.8~1kg of dry material, so that the distance between each piece of bacteria is 3~4 cm. As long as each piece of bacteria grows 2cm in all directions, the bag can be filled, which greatly shortens the germination period.

(3) To grow mushrooms in flower stacks, the mushroom bags are stacked in a "well" shape, with each bag 10 to 15 cm apart, stacked in 6 layers, and the distance between stacks is 10 cm. This not only solves the problem of heat dissipation but also saves floor space.

(4) Punch holes in the bacteria bag for ventilation. After the bacteria bag is packed, use needles to poke three micropores for ventilation. First, it can promote the growth of bacteria; second, it can replace and dissipate the air in the bag. Prevent the material from getting moldy.

(5) Shade for mushroom production. When mushrooms are produced in the shed, cover them with grass thatch during the day to block light and cool down, and roll up thatch at night to dissipate heat and cool down. This will help increase the temperature difference between day and night and facilitate mushroom fruiting.

6. How to increase the yield of over-summer oyster mushrooms

(1) Stop watering and drying. When the temperature exceeds 30°C for 7 to 8 days, the formed fruiting bodies stop growing and the bacteria Silk is no longer kinked and divided. At this time, the water should be stopped immediately to make the border surface dry or cracked, and then spray clean water every 15 days.

(2) Knocking and drilling holes. When the temperature drops in late August, use a small bamboo pole to knock the surface of the material to "shock the bacteria", and then use an iron drill with a diameter of 20 mm to drill holes at intervals of 8 to 10 cm. Spray 1ppm triacontanol liquid into the hole, pour it on the material surface again, so that the surface of the material is 1 to 2 cm deep, and then cover it with a film to grow bacteria.

(3) Increase the temperature difference and cover with film for 3 to 5 days. After the mycelium has germinated, place the film on the sun border to keep the temperature in the border at 28°C to 30°C. Cover with two layers of straw for insulation around 3 p.m., and remove the straw thatch and plastic film after 8 p.m. to cool down, so that the temperature difference reaches more than 10°C to stimulate the hyphae to accelerate kink and differentiation and form fruiting bodies as soon as possible.

(4) Spray nutrient solution. After harvesting the first crop of mushrooms in autumn, remove the bacterial cords and stop watering for 5 to 7 days. In order to increase the nutrients in the culture medium, you can pour mushroom health supplement or other nutrient solution once. After stopping water for two days, manage as usual until mushrooms emerge.

7. Key points for rapid high-yield cultivation of oyster mushrooms in high-temperature seasons

(1) Pay attention to cultivation techniques

①Exclusion-type aerobic fermentation. The mushroom fruiting site should be chosen in a place with good ventilation, close to water sources, and good sunshade effect. Use a semi-underground mushroom house or plastic greenhouse, and the outer layer should be covered with thick straw curtains to ensure good ventilation inside and outside the mushroom farm and try to reduce the temperature inside the shed. First, mix the culture material thoroughly in a sunny place and spread it flat. After adding water according to the material-to-water ratio of 1:1.5, turn the material and mix well, and then pile it up. The material pile is 1.2 meters high and 1.5 meters wide. There is no need to cover anything on the material pile. Keep turning the ingredients 5 to 6 times a day. After each turn of materials, use wooden rods with a diameter of about 5 cm to make holes evenly spaced about 30 cm apart on the surface of the material pile to discharge harmful gases in the material, so that the surrounding air can be replenished into the material pile in time due to the pressure. Meet the needs of aerobic bacteria, and then use the biological heat generated by these bacteria to kill germs and pests. After many times of turning over the material, the purpose of purifying and maturing the culture material is achieved.

②Aeration-type rapid bacterial growth: Two transparent holes with a diameter of 2 cm are symmetrically punched on the bacteria bag with a diameter of 28 cm and a length of 50 cm to supplement oxygen and discharge excess heat and heat in the bag. Exhaust gas. Long-term cultivation experience has proven that drilling holes in this way can not only accelerate the growth of mycelium, but also avoid bacterial contamination caused by burning bags at high temperatures, ensuring rapid development of mycelium and healthy growth of mushroom buds.

③ Channel-type regular mushroom fruiting is because oxygen holes are drilled in the fungus bag. After the dense mycelium grows, the oxygen holes are intertwined and sealed, thus forming a mushroom column. This hole can Acts as an oxygen transport channel, thereby promoting the rapid formation and growth of young mushrooms. In order to achieve regular fruiting and increase yields, timely bud thinning is also required. The requirement of bud thinning is to only retain the formation of buds at the holes, so that nutrients can be concentrated and transported to the buds at the holes, promoting the rapid growth and expansion of mushroom buds, and at the same time allowing the oyster mushrooms to grow and fruit quickly and regularly. , which can not only increase output, but also improve quality.

(2) Strengthen management measures

①Select planting materials. Use raw materials such as fresh, mildew-free cottonseed husks or corn cobs as planting materials. Before mixing, place the planting material in the sun for 1 to 2 days. When adding carbendazim or other types of fungicides, it is not advisable to add nutrient-rich auxiliary materials outside the formula. When mixing ingredients, be sure to control the amount of water added and do not make the water content too high. The raw materials must be fermented, and if pests are found during the fermentation process, an appropriate amount of pesticides should be sprayed in a timely manner.

②Be skillful in mixing ingredients. On the day of mixing, spread the magnesium sulfate, potassium dihydrogen phosphate, clofenac and other raw materials in the formula at one time and mix well. The urea, diammonium phosphate, and enzyme bacteria in the formula should not be added on the same day, but should be sprinkled in and mixed well the next day.

③ Increase the amount of bacteria. The seed amount used for raw material cultivation of Pleurotus ostreatus is generally about 10%, and the seed amount should be increased to 15% to 20% during high-temperature cultivation. Taking advantage of the large amount of bacteria can reduce the chance of infection by miscellaneous bacteria, speed up the growth of bacteria, and increase cultivation yield.

④Adjust the temperature and humidity.

When oyster mushrooms are cultivated in bags during high temperatures, sometimes a large number of small mushroom buds will die after fruiting. There are three main reasons for this: First, the temperature is too high. After the primordia of the oyster mushrooms are formed, if the high temperature continues to be above 30°C, the bacteria will die. The cover will gradually wither, causing a large number of small mushrooms to die; second, the humidity is too high or too low. After the young buds of the oyster mushrooms are formed, if the relative humidity of the air in the mushroom room or shed is lower than 80%, the small mushroom bodies will die due to lack of water. Wither and die. If too much water is sprayed on the oyster mushroom fruiting body during the expansion period, it will easily cause edema, turn yellow and fester, and it is also easy to be infected with germs and die. Third, there is poor ventilation. When the carbon dioxide concentration in the mushroom room or shed exceeds 0.5%, it is easy to form a big problem. Such as fists or bigfoot mushrooms with thick handles and small caps. Therefore, when cultivating oyster mushrooms at high temperatures, special attention should be paid to temperature and humidity. If the temperature is too high during the fruiting period, well water can be sprayed into the mushroom chamber to cool down, and ventilation should be strengthened to ensure fresh air in the mushroom chamber (shed). When spraying water into the mushroom house, spray the water on the ground and surrounding walls, but not directly on the fruiting bodies of the young mushrooms. At the same time, the amount of water spraying must be correctly controlled. After budding, water should be sprayed 4 to 5 times a day. The water should be sprayed sparingly, evenly, and finely to keep the relative humidity at about 90%.

⑤The bacteria bags are cleverly placed. After sowing, the oyster mushroom bags should be discharged on the ground in a single layer. When the temperature exceeds 28°C, a gap should be left between the bags to prevent the mycelium from burning due to excessive temperature of the material. During the germination period, always observe the growth of mycelium and turn the bag in time. In order to enhance ventilation in the culture room and prevent high temperature and humidity, fans and air conditioners can be used to cool down when conditions permit.

(3) Timely harvesting and marketing

When harvesting and marketing oyster mushrooms during high-temperature periods, it is necessary to harvest at the right time between 6 and 8 years old and market them in time to obtain high prices and high efficiency. It should not be over 8 mature. Timely picking of Pleurotus ostreatus fruiting bodies not only has good quality and high selling price, but also reduces unnecessary nutrient consumption and avoids the formation of spores. It is also extremely beneficial to the next tide of mushrooms, early change of tide, fruiting, rapid growth and high yield. .

8. Cultivation and management technology

(1) Use dry clinker for cultivation. In order to reduce pollution and improve the yield of finished products, the moisture content of ingredients should be reduced, and the moisture content of ingredients should be controlled at around 58%-60%. In order to save energy and reduce costs, the culture material can be accumulated and fermented for 24-48 hours before bagging, and then sterilized under normal pressure for 6 hours.

(2) Increase the amount of inoculation. In order to reduce bacterial contamination, increasing the inoculation volume is an effective measure. In summer clinker cultivation, each bag of cultivated species (about 600 grams) is generally inoculated (inoculated at both ends) with 20-25 fungus bags.

(3) Store them sparsely and ventilate them for germs. The fungus bags should not be stacked too densely and must not be stacked to produce bacteria.

(4) Water spray and ventilation. Ventilation and moisturizing should be done in the morning and evening or at night, and ventilation and water spraying should be minimized during the day.

(5) Ensure the hygiene of the mushroom house. The floor of the mushroom house needs to be dry and must not be muddy; the material surface must be clean, and the material surface must be cleaned after each mushroom picking to reduce contamination by miscellaneous bacteria and pests.

(6) Cover with soil to cool down. Covering soil to produce mushrooms is an effective method to lower material temperature, reduce pollution and reduce the occurrence of pests and diseases in summer. The specific method is to plow the ground deeply, take out the soil, make a border after leveling it, sprinkle a thin layer of lime powder, take off the bag, lay the stick flat, cover it with 2-3 cm of soil, and spray water to moisturize it. The air humidity should be kept at around 80%.