Agaricus bisporus is a saprophytic bacterium, which can't carry out photosynthesis. When making ingredients, appropriate amount of farm manure (such as cow, sheep, horse, pig, chicken and human excrement and urine) should be added to crop straws (wheat straw and rice straw), and appropriate amount of inorganic nutrients such as nitrogen, phosphorus, potassium, calcium and sulfur should also be added. Reasonable formula is an important basic condition to obtain high yield.

Temperature

The growth temperature range of Agaricus bisporus mycelium is 4℃-32℃, and the optimum temperature is 22℃-25℃; The growth temperature range of fruiting body is 5℃-25℃, and the optimum temperature is 14℃-18℃.

Humidity

The water content of the culture material is about 6%, and the water content of the covering soil is 16%-2%. The relative temperature of air in mycelium growth stage is 6%-7%, and that in fruiting body growth stage is 85%-95%. Too dry or too wet is unfavorable to mycelium growth.

pH

Agaricus bisporus should be alkaline, which is not good for the growth of mycelium and fruiting body, and it is easy to produce miscellaneous bacteria. The PH value of mycelium growth is 5-8, and the optimum is 7-8. Before entering the shed, the PH value of culture material should be adjusted to 7.5-8, and the PH value of soil particles should be 8-8.5. Add a little lime when spraying water after each mushroom harvest, so as to maintain the PH value and inhibit the breeding of miscellaneous bacteria.

air:

Agaricus bisporus is a kind of aerobic fungus, so it needs good ventilation. Illumination: The mycelium and fruiting body of Agaricus bisporus do not need light, but they can still grow under the condition of general scattered light, but they cannot be irradiated by strong light. The fruiting body grows white and fat in a dark environment. If the light is too strong, the surface of the fruiting body will harden, and there will be many deformed mushrooms, which will have poor commodity value. Agaricus bisporus is the best fresh food and should not be stored for a long time. When planted on a large scale, it can be canned and exported for exchange. To develop Agaricus bisporus in a large area, we must consider the problem of deep processing, otherwise, the product will be overstocked and deteriorated, which will cause losses.

value and benefit

Agaricus bisporus has high nutritional value and medicinal effect. The protein content of fresh mushrooms is 35%-38%, and its nutritional value is 4-12 times that of vegetables and fruits. It enjoys the reputation of "health food" and "king of vegetarian food". Deeply favored by the domestic market, especially the international market. In Linquan County, Anhui Province, straw and cow dung are used as culture materials to develop Agaricus bisporus production and harvest in a large area, and remarkable benefits have been achieved. Generally, farmers' mushroom sheds invest about 4 yuan in the first year and 15 yuan in the second year, producing 1-15 kilograms of fresh mushrooms per square meter, and the purchase price per kilogram is 6-8 yuan.

Preparation of cow dung

Dry cow dung is better for planting Agaricus bisporus. When the cowshed is built, there are dung outlets on the back wall, and the place where the dung is piled up is made into a cement floor, which inclines outward and ditches the outside, so that when cleaning the cowshed, cow dung and cow urine are initially separated, and the cow dung piles up and the cow urine flows to the biogas digester. After the cow dung is piled up and drained, it is pulled to the dung drying field in time to dry. There is no special facility requirement for the dung drying field, so it can be ventilated and sunny. According to the size of the site, spread the wet cow dung with appropriate thickness, let it dry naturally and make it into cow dung cake. Remember: don't flip it at will when drying. The more you flip it, the harder it is to dry it. Even if it is dried, it will be powder and difficult to store. After the cow dung is dried in the sun, it should be packed and stored in woven bags for later use. If possible, it can be stored indoors to prevent mildew. The drying of cow dung is not a profound knowledge. All localities can flexibly use the drying method according to local conditions and different seasons. In the final analysis, it is to dry cow dung into cakes for storage.