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Types of Mushrooms and Cultivation Methods
Mushroom Cultivation Methods

Introduction of Seasonal Production Schedule of Mushrooms Most of the mushroom cultivation by farmers in China is carried out under natural conditions, which is greatly affected by the natural climate, and thus it is necessary to determine the suitable cultivation seasons according to the temperature characteristics of mushrooms. Mushroom cultivation procedures are basically similar all over the world, but due to the influence and constraints of climatic factors, the time schedule of cultivation and production is not the same in different places, roughly as follows: (a) Southern region: the mushroom production period is continuous, and the harvesting period is generally from the middle to late November to the middle of April of the following year, with a harvest period of about 140 days, and 6 tidal waves of mushrooms can be harvested. Usually the Spring Festival is the boundary, before the festival is the first period of mushroom production, and after the festival is the second period of mushroom production. (ii) Yangtze River Basin: The period of mushroom production is affected by seasonal climate, and mushroom production stops in the low-temperature stage of winter, and the period of mushroom production is divided into two stages: the autumn mushroom stage and the spring mushroom stage. Autumn mushroom season generally starts from the middle of October and ends around the middle of December, with a harvesting period of about 60 days and 4-5 tides of mushrooms; spring mushroom season starts from the middle of March and ends in May of the following year, with a harvesting period of about 60 days and 2-3 tides of mushrooms. (iii) North China producing areas: In North China producing areas such as Shandong, Henan, Hebei and other provinces, the composting and fermentation of mushroom compost is usually carried out in the middle and late August; seeding time is mostly arranged in the first half of September, during which the temperature in the shed is easy to be controlled at 25-20 ℃, which is suitable for the growth of the mushroom mycelium; after one month of mushrooming and covering the soil, the air temperature drops below 20 ℃, which is conducive to the formation of fruiting bodies. Therefore, it is suitable to arrange the mushroom production period in fall (October-November) and spring (April-May) in North China, and the temperature below 5℃ in winter is the dormant period. Generally, the seeds are sown in early September, and the peak of fall mushrooms is in November, accounting for 70% of the total production; no mushrooms are produced from December to March of the following year due to the low temperature; the peak of spring mushrooms is in April, and the mushroom production ends in mid- to late May. Take the production schedule of Agaricus bisporus in North China as a reference: Date Procedure Before the end of July Prepare materials and build a shed August 5 Straw pre-wetting August 8 Composting August 14 First turning August 20 Second turning August 25 Third turning August 29-September 5 Post-fermentation September 6 Seeding September 7-27 Fungus development September 28-30 Mulching October 1-20 Mushroom management Late October-December Autumn mushroom management January-March Winterization management March Late March-March Winterization Management Late March-end of May Spring Management How to grow mushrooms Nowadays, more and more farmers are engaged in the production of edible mushrooms because of the good economic benefits of mushroom cultivation. How to grow edible mushrooms, the reporter interviewed the relevant agricultural experts. Edible fungi is a combination of knowledge-intensive and labor-intensive industry, is three parts cultivation and seven parts management, to use a scientific attitude to guide the development of edible fungi, no mature, excellent technology, want to achieve the desired economic benefits certainly not. So, how to improve the economic benefits of edible fungi, reduce market risk, one is to choose high nutritional value, no moldy raw materials as the cultivation of edible fungi nutrients. The second is to cultivate at the right time. If the summer cultivation of fall and winter varieties certainly not, winter cultivation of summer varieties, the same can not, late planting also can not. Third, choose high-quality, high-yield strains. As the saying goes, "good seed out of a good seedling", no good strains can not reach a good yield. Fourth, improve product quality. Do pick at the right time. The growth of edible fungi is divided into three periods: pre, mid and late, and a large number of spores in the late stage have been differentiated and aged, and the weight and quality will decline. It is understood that the most common flat mushrooms on the market, most of the harvest are in the late stage, while some vendors engaged in the sale of edible fungi, but also add some water, but consumers are not clear about this, buy back to the cooking, there is a lot of water, a little fresh flavor is not, and gradually consumers will no longer buy this product. Attention should also be paid to increase indoor ventilation and humidity, to create a suitable environment for the growth of edible fungi. The development of a product to understand and master its market information, not just imagine. To understand the market which species will be popular this year, which species is suitable for local sales, how much investment, how much benefit, technology can be accepted. Relying on the "self-production and self-sale" idea to develop edible fungi is not work, you can consider looking for a strong, technically sound, credibility, reliable units and their joint or contract, the production of products by the unit to sell. Must take the company plus base with farmers to develop the development of edible fungi, the company provides technology, new varieties and market, through the base to produce, sign a contract with the seller, drive farmers to produce one family, in order to minimize the risk of edible fungi production How to grow mushrooms with cow dung, and how to ferment, and how to choose seeds? A: Agaricus bisporus cow dung, sawdust compost fermentation seed production Traditional Agaricus bisporus seed production technology has high cost, low success rate, the mycelium is not easy to grow to the bottom of the bottle, the moisture is not easy to control, the strains are easy to aging In the summer of 2000, we used cow dung, sawdust compost fermentation technology for Agaricus bisporus seed production, the success rate of the mother seed production reached 99.9%, and the success rate of the original seed production reached 98.1%. The success rate of the cultivated species was 93.2%. Fermentation of cow dung and sawdust: Select the sawdust which is not deteriorated, sieve it and expose it to the sun for 2-3 days. Sunshine should be spread evenly, sunshine through. Then store it for reserve. Dry the cow dung, break it up and prepare it for use. In addition, prepare enough ammonium bicarbonate, potassium dihydrogen phosphate, quicklime, calcium carbonate and other auxiliary materials. Mix cow dung, sawdust, in the ratio of 1:1 by volume. At the same time, add cow dung and sawdust 0.3% of the total weight of ammonium bicarbonate, 2% of potassium dihydrogen phosphate, about 2% of quicklime (the amount of quicklime added, according to the quality of its depending on the requirements of the mixture, the pH value of 7.5 ~ 8), 2% of light calcium carbonate. Mixed evenly with water, so that the moisture content of 68% to 70%. Then build 1 meter high, 1.2 meters wide, unlimited length of the pile. Build a good pile after inserting a thermometer. When the temperature rises to about 75 ℃ for the first turnover (time about 10 days). Each time before turning the heap, to the surface of the heap sprayed with a small amount of lime water, in the fermentation process, if you find that the heap in the lower part of the tendency to blacken, can be used to properly hit the wooden stick aeration. Generally turn the pile 4 to 5 times, the time interval is 10, 9, 8, 7 days. If the time is too late, the pile can be turned 3 times. After fermentation, dry and spare, the fermentation process is prone to problems and treatments: (1) the heap does not warm up or slow warming. Sawdust fermentation is not as fast as straw warming, if you find that the warming is slow, you can add ammonium bicarbonate, adjust the carbon and nitrogen ratio, and promote its warming. If the temperature can rise above 60 ℃, it is not necessary to adjust. (2) The middle and lower part of the pile becomes dark brown and has a strange odor. This phenomenon is caused by the lack of oxygen, the reason is that the pile is too large or too solid, should be turned over urgently, after turning over the pile of perforated ventilation. Preparation of medium After boiling wheat grain, add wheat grain volume 1/4 of the sawdust fermentation material, and then add quicklime, the pH value adjusted to 7.5 ~ 8. According to the weight of the dry wheat grain, add 1% to 2% of light calcium carbonate, mix well and then bottled. Sawdust material must be finely crushed, there can be no large pieces, to prevent the dry heart of the block and lead to sterilization is not complete when bottling the material should be fully mixed. When bottling, the bottle should be placed correctly, not excessively tilted. Otherwise, after bottling, the wheat grain will be biased to one side, and the sawdust will be biased to one side, and the strains will be accessed after loading. How to make mushroom strains of shaggy leg mushrooms The bag for cultivation should be 25-30 centimeters wide and 45 centimeters long. The operation of bag inoculation is the same as the production method of flat mushroom bag, taking three layers of material to connect four layers of strains, and the inoculation amount is 10-15%. After inoculation, microporous sterilization is carried out at both ends of the bag and around the strains with needle holes. When the bag is full of bacteria, and then maintain about 7 days to make its physiological transformation, it can be cultivated. Operation method: in the shed dug north-south border ditch, the same border live cultivation mode; will be removed from the bag of plastic film, or upright or horizontal placed in the border, 5 cm apart, will be processed on the soil filling, about 3-5 cm thick, water sprayed to the maximum water holding capacity of the mulch, that is, saturated, but no waterlogging. Cover the plastic film and let it stand, if the conditions are suitable, about 7 days can be seen on the mulch grow chicken leg mushroom mycelium. The production method of strains The strains are the root of the production, and seed making is the basic link in the production of edible fungi. Cultivation of edible fungi, its success or failure, as well as high or low yield, good or bad quality, are related to the quality of strains. High-quality high-yield strains, not only rapid growth, and strong resistance to fungi, short production cycle, high yield. Now we will introduce our own seed production methods as follows: 1, the production of the mother species production of the mother species, whether it is introduced from the field, or their own isolated strains, the transfer of the mother species should generally be controlled within three generations, and the age of the bacteria should be appropriate. Characteristics of high-quality mother seed: mycelium white, dense, thick, neat growth, no pigmentation, few aerial mycelium, mushroom flavor. 1.1 Formulation of mother seed medium 200g of potato, 20g of glucose, ZOg of agar, 1g of potassium dihydrogen phosphate, 0.50g of magnesium sulphate, 1000ml of water PH value 5.50-6.50. 1.2 Preparation of culture medium Choose fresh potato without sprouting, no disease, no greening to be washed and peeled, weighed 200g, cut into small pieces, loaded into a beaker (measuring cup), o into the water 1000ml, heated and boiled to maintain a good flavor. 1000 ml, heating and boiling maintained for 20 to 30 minutes, to the extent that the potato is crispy but not rotten, slightly stirred during the heating process, and then filtered through 3 layers of gauze, the filtrate, replenishment of water to 1,000 ml, add agar in the potato juice, continue to heat and stir until the agar is completely dissolved, and finally add dextrose, potassium dihydrogen phosphate, magnesium sulfate, and replenish with water to 10,0 0 0 ml, with PH test paper to determine and adjust the PH value. Under normal operating conditions the pH value is often within the required range and can often be ignored for determination. Packed in test tubes, the height of the test tube height of 1 / 8 ~ 1 / 5, plus cotton plugs, wrapped, placed in the autoclave sterilization, the pointer points to 0.0 4 M PA when the discharge of cold air, and then pressurized to 0.105 MpA to maintain 30 minutes, natural cooling to about 60 ℃ out of the pot, set up into a slant. 1.3 Inoculation culture After inoculation according to the conventional method, the mother seed will be placed in the culture room, the temperature 23 ~ 25 ℃, air relative humidity 65% or so cultured for 7 ~ 10 days, mycelium grows full of medium slant, can be used to receive the original seed. 2, the production of the original seed The selection and preparation of raw materials for the production of strains of bacteria has a direct relationship between the quality of production and the use of results, commonly used raw materials are wheat (corn) X cottonseed hulls and so on. 2.1 original seed formula 2.1.1: wheat (corn): 95%; gypsum powder: 2O% calcium superphosphate: 2O%; urea: 0.50%; sugar: 0.50%; pH: 5.50 ~ 6.50. 2.1.2 seed hulls: 87%; bran: 10%; sucrose sugar: 0.50%; gypsum powder: 1%; calcium superphosphate: 1%; urea: 0.50%; plus water 120%~130%. 2.2 Preparation of medium 2.2.1 JJ, wheat (corn) sieve clean, weigh, soak in water for 2 hours, and then into the boiling water while stirring, check the degree of cooking at any time, especially after 15 minutes of cooking to be more diligent check, to be wheat (corn) without white heart, cooked but not rotten (can not bloom) when the fish out immediately, placed on nylon cloth or clean cement to dry. See wheat grain (corn) surface without excess water, add gypsum powder, calcium superphosphate, etc., mix well, bottling (with 500 grams of canning jars or wine bottles X bottles plus two layers of newspaper, covered with a sheet of heat-resistant plastic, with rubber bands (bicycle waste inner tubes cut into each treaty can be cut 400) sterilization requires pressure at 0.105MpA, maintain 2 ~ 3 hours, sterilization should pay attention to the exhaust of the time of the cold air When sterilizing, attention should be paid to the time of exhausting cold air, pay attention not to overpressure, sterilization time must be accurate. 2.2.2 First weigh the raw materials, sugar, gypsum powder, urea, calcium superphosphate, etc. first dissolved, made of mother liquor, according to about the required water dilution c and then cottonseed husk mixed wet, stacked for 2 to 3 hours, stirring plus bran, mix, pinch the culture material with the hand, in order to have a finger cracks in the water seepage and does not drip down as appropriate. Bottling slightly compacted, corked and high-pressure method as above. 2.2.3 Inoculation culture: A bacteria culture medium out of the pot cooled to room temperature for inoculation, each test tube can be connected to 5 to 6 bottles of the original species. Cultivation conditions are the same as the parent species, generally after 20 to 25 days to grow the bottle. Note: Bottles need to be shaken until 10 to 12 days of bottle culture, and then cultivated again. The characteristics of high-quality original seeds are white, neat mycelium, bottle wall and surface covered with mycelium, mushroom flavor. 3. Production of cultivated species 3.1 Preparation of culture medium and formula Same as the production of original species. 3.2 Inoculation culture Firstly, use 75% alcohol or 3% Lysol to disinfect the hands and outside of the original seed bottle, then use the disinfected inoculation shovel (hoe*) to turn loose the original seed, pour a little original seed above the flame of the alcohol lamp in the inoculation box (on the ultra-clean table) in the sterilized bottle, each bottle of the original seed to connect 20-25 bottles, the same cultivation conditions as the original seed. Generally 20 to 25 days to grow full, full of seed should be sown immediately. If not used for the time being, it can be kept dry at 10-14 degrees Celsius for not more than 10 days; 2-4 degrees Celsius for not more than 20 days. Cultivated species preserved by low temperature, before use, the species will be placed at room temperature to recover 1 to 2 days. 4, Summary: the use of the above seed production methods have the following advantages 4.1 use of wheat grain (corn) strains: production method is simple, labor-saving, good quality strains, shaking the bottle 1 to 2 times during the cultivation, mycelium and wheat grains mixed uniformly, the top and bottom of the mycelium growth. 4.2 Use cotton seed husk as raw material with low cost: every 500 grams of cotton seed husk can be about 5 bottles, fast growth, good quality strains. Compared with wheat grain, the operation is a little troublesome, in the original seed expansion cultivation seeds, must use the inoculation shovel (hoe) to complete. 4.3 Short production cycle of strains: Generally, it takes only 50-55 days from the isolation of mother species to the production of cultivated species. 4.4 Save the amount of seed used for fungus: generally 1 bottle of cultivated seed can inoculate 5-6 bags of 23-50 cm size. 4.5 Fast mushroom development: it usually takes 35-50 days to grow the whole line in the cultivated seed bag. Edible mushroom cultivation technology. Indoor cultivation of mushrooms requires certain facilities, such as houses, bed frames and so on. In the process of cultivation, the handling of culture materials and soil particles greatly increases the cultivation cost and a lot of labor of mushroom farmers, and the mushroom room increases the density of miscellaneous fungi and pests in the room due to the yearly cultivation of mushrooms, and a little negligence in disinfection and extermination work will result in the reduction of mushroom production and lower quality. In recent years, the state has strengthened the management of land, and to develop edible mushrooms on a large scale, the construction of standardized mushroom rooms will encounter greater difficulties. Therefore, the development of mushroom cultivation from indoor to outdoor has become the direction of large-scale mushroom cultivation in the future. Mushroom farmers in the mushroom production base of Shapingba District of Chongqing, under the technical guidance of experts, have successfully planted mushrooms in unused winter paddy fields, whose yield reaches 7~9 kg per square meter, and the facilities are simple, the cost is low, and there are fewer pests and diseases, which reduces the intensity of labor and the amount of labor used. After planting mushrooms slag, in situ treatment, and become the organic farmyard fertilizer of paddy field, creating a good ecological agriculture model, and achieved a double harvest of social benefits, economic benefits. Cultivation measures are: 1. Selection of land for scaffolding Rice paddy mushroom planting is to utilize the idle winter paddy to plant mushrooms after rice harvesting. When the rice in the scattered seeds, drain the paddy water, begin to make compartments for the whole land: 2 ditch 3 compartments type, in the compartment of 1.5 meters, side compartments of 1 meter, compartment ditch width of 0.3 meters, depth of 0.3 meters, the length of 10 to 15 meters; 3 ditch two compartments type, compartment width of 1.5 meters, ditch width of 0.3 meters. When making the compartments, the field in the ditch is dug out and built on the side of the compartment to form a ridge to block the culture material. The ditch is also used as a walkway for the operator and for drainage. In the compartment on the surface of the building of herringbone shed, herringbone shed in the middle of the bamboo or wooden stick support into the middle of the shed columns, 2.4 meters high. Between the columns with large bamboo poles connected to the roof beam. Cover the roof beam with mulch, straighten the sides into a natural triangle. And then use thin rice straw with heavy clamps into a large fan against the roof beam, to play the effect of shading. Black plastic film can also be used to form a herringbone triangle shed by stretching both sides after passing over the top beam, without using a hair fan to shade the light. The two ends of the herringbone shed are shaded with straw curtains. The outside of the shed should be well surrounded by drainage ditches. 2. Fermentation of culture material The formula of culture material is the same as that of indoor mushroom growing. Primary fermentation and secondary fermentation can be used. Outdoor secondary fermentation method does not use fuel to heat up, but uses the natural high temperature in early fall to achieve the effect of secondary fermentation, which reduces the production cost. The method is to use bricks and stones to make a mat pier, about 20 centimeters high. In the hot pier placed on the wooden stick, wooden stick placed on the bamboo sheet, especially like a bed frame, made 1.5 meters wide, long indeterminate base. After the former fermentation of the pile, water to the hand pinch material has 5 ~ 6 drops of water, and then lime powder pH value to 7.8 ~ 8. Then the culture pile on the base, pre-positioned wooden rods or bamboo into the aeration holes. Material stacked into a high 0.8 ~ 1 meter, ventilation holes made into a d-shaped, when the material is piled up, draw out the stick or bamboo, it is natural to become a cavity, for the material of air exchange channel. Use 0.5% dichlorvos or dicofol to spray the surface of the pile to kill insects. Then in the pile of bamboo around a simple frame, from the pile of about 20 centimeters, to prevent the plastic film directly affixed to the culture of the material to affect the fermentation. Finally, cover the film. Pile in the film tightly closed, make full use of the sun during the day to increase the temperature, coupled with the accumulation of fermentation heat in the pile, so that the temperature of the pile quickly rose to 62 ℃ or more. When the high temperature is over, the temperature is reduced by 1~2℃ per day, and ventilation is performed 3~4 times for 30 minutes each time. Temperature control at about 50 ℃, 6~7 days fermentation is over, and finally when the temperature is reduced to below 45 ℃, the material can be moved into the man-shed. 3. laying material and seeding in the material into the shed two days before, with 0.5% of dichlorvos on the cultivation bed for all spray insecticide, good preparation for the culture material into the shed. Cultivation material into the shed spread in the bed, the water content of the material mastered in 63% ~ 65%, with a hand pinch 1 drop of water is appropriate, the material pH value of 7 ~ 7.5, no ammonia flavor. The thickness of the material is 13~17 centimeters, mixing while paving, and the strength is uniform. After the material is paved, the thermometer should be used to determine the material temperature, if the material temperature is below 28 ℃ is sophisticated can be sown. Sowing more than the use of shift seed, each bottle of seed can be sown 0.7 ~ 0.8 square meters. Before sowing, the operator will hand, tools and the bottle of strains sterilized with 0.1% potassium permanganate. When sowing seeds, use 2/3 of the seeds to sprinkle on the surface of the culture material, and then turn and mix to the material's prostrate by hand, and then sprinkle the remaining 1/3 of the seeds on the surface of the material, and gently compact it with a clean wooden board. 4. mushroom and mushroom management 3 days after seeding, tightly closed herringbone shed, the two ends of the shed with grass curtains, heat preservation and moisture, in order to promote the germination of strains and eat material. 3 days later, you can lift the two ends of the shed in the evening, ventilating the air. 15 days later, the mycelium in the material is basically full, you can mulch. Mulch using wet soil mixed huller. Coarse soil, fine soil evenly covered in the material surface. When the mycelium grows on the soil cracks, start spraying heavy water once to promote the rapid growth of mushrooms, in the whole period of mushrooming, the moisture management, using light spraying and diligent spraying, to maintain the humidity of mulch can be. After spring, the temperature rises, pay attention to increase the amount of water spraying, and strive for more spring mushrooms, in April the whole paddy field mushroom planting end, you can remove the herringbone shed, mushroom residue into the paddy field, 667 square meters of mushroom residue can be spread 2700~3300 square meters of land. The mushroom residue is a good organic fertilizer, which can increase the rice yield and reduce the application of chemical fertilizer. Growing mushrooms in paddy field is a good way to develop paddy field resources and guide farmers to get rich. Shiitake mushroom cultivation technology I. Overview Shiitake mushroom is one of our country's specialties, and has been exported for many years, and the output of shiitake mushroom in China has reached more than 1 million tons in 1999, ranking the first in the world. Shiitake mushroom is also the most consumed mushroom in the world. China's shiitake mushrooms are mostly sold as dried products, but in recent years there are also some fresh products exported. Cultivation methods, techniques and types of varieties 1. Cultivation methods and techniques There are three basic methods of Shiitake mushroom cultivation: segmented wood cultivation, artificial mushroom wood cultivation and ground cultivation. With the continuous improvement of the technology of surrogate cultivation and the enhancement of people's awareness of protecting forests, segmented wood cultivation has been rare in recent years, and Shiitake mushrooms in our country are mainly grown from surrogate cultivation, with the basic techniques of dosing, bagging, sterilizing, inoculating, germinating and mushrooming. 2. There are two main seasons: spring and fall cultivation, early spring sowing, late spring and summer production, spring sowing and summer production, spring sowing and autumn and winter and autumn sowing and winter and spring production, and so on. There are many varieties of Shiitake mushrooms, which can be divided into varieties according to the needs, such as by cultivation substrate, by mushroom production, by sale type, by size, by mushroom temperature, etc. ① According to cultivation method. ①Divided by cultivation method. Shiitake mushrooms can be cultivated in wood segments or with substitute materials, which are divided into several types, such as wood chips, bagasse, corn cobs, rice straw, etc. Therefore, they can be divided into wood segments. Therefore, they can be divided into five major types: wood, wood chips, grass, mycorrhizal grass, and dual-purpose wood species. ②Divided according to the mushroom early and late. According to this division, it can be divided into early-born species (mushroom emergence 70(D80 days after inoculation) and late-born species (mushroom emergence more than 120 days after inoculation). (iii) According to the suitable product type. These are mainly classified into dry and fresh species. Dry species have relatively compact mushroom texture, low water content, high drying rate, and are suitable for drying; fresh species have looser mushroom texture and higher water content. The freshly sold species are looser in texture and higher in water content. They can be divided into three categories: large-leafed species, medium-large-leafed species and small-leafed species. The former has a cap of 5-15 centimeters and the latter has a cap of 4-6 centimeters, and the one in the middle of the two is the medium-large-leafed species. ⑤ According to the temperature of mushroom production, it can be divided into low-temperature species, medium-temperature species and medium-temperature species. They can be divided into four categories: low-temperature species, medium-temperature species, high-temperature species and wide-temperature species. Low-temperature species: The center temperature of mushroom emergence is about 5-15℃. Medium temperature species: the center temperature of mushroom emergence is 10-20℃ High temperature species: the center temperature of mushroom emergence is 15-25℃. Wide-temperature species: The temperature range of mushroom emergence is wider, from 5-28℃, but 10-20℃ is the highest and the quality is the best. Cultivators should choose appropriate varieties according to their actual needs. In recent years, substitute cultivation of shiitake mushrooms in China has accounted for more than 90% of the total output, and segmented wood cultivation has been a kind of cultivation method limiting the production, therefore, this paper will not introduce the segmented wood species and cultivation techniques, but only the varieties of substitute cultivation. In order to facilitate cultivators to understand the varieties and their rational use, this paper introduces the varieties in the cultivation season. At present, there are three strains of Shiitake Mushroom 241 (D4, Qingyuan 9015 (Flowering Mushroom 939) and Flowering Mushroom 135 in the application of surrogate mushroom. (1) Name, source and basic traits ①241(D4241(D4) mushroom strain is the first spring late-breeding variety applied in large quantities to substitute cultivation of shiitake mushrooms in our country, and the cumulative application volume from 1988 to now has been about 2.5 billion bags or more. This variety was successfully selected and bred by Wu Kedian of Qingyuan Institute of Edible Mushroom Research, Zhejiang Province. 24D4 is a legally promoted variety in Zhejiang Province. The strain 241(D4) is a new strain of natural mutation obtained by isolating the substrate of the strain 241 from Duanzhimu. The fruiting body is large leaf type, the shape of the garden, thick flesh, cap diameter 6 (D10 cm, flesh thickness 1.8 (D2.2 cm, short and thin stalk, excellent quality, known as "bionic mushrooms" abroad, belongs to the middle-temperature low type, the temperature range of the mushrooms 6-20 ℃, 12 (D16 ℃ for the most suitable, inoculation to the mushrooms (age) of 180 days, suitable inoculation period of 2-20 days, the temperature range is 6-20 ℃, 12 (D16 ℃ for the most suitable, inoculation to the mushrooms (age) of 180 days. The suitable inoculation period is 2(D5), and the mushroom emergence period is from October to April of the following year. This strain has strong resistance to adversity and wide adaptability, and has been used in mushroom production areas all over the country. During the period of mushroom production, it is mainly used in the way of keeping moisture in the low greenhouse and taking off the bag to produce mushrooms, and the best effect is to stimulate the buds by using dry and wet stimulation within a certain temperature difference. It is the variety with the best sensation and quality of substitute mushroom and also the variety with the largest export volume. (2) Qingyuan 9015 (Mushroom 939) This variety was selected and bred successfully by Wu Qingdian of Qingyuan Institute of Edible Fungus Research of Zhejiang Province, and passed the certification. It is one of the three varieties of Shiitake Mushroom legally popularized in Zhejiang Province, belonging to the new strain of natural mutation, and is the leading variety of cultivated Shiitake Mushroom at present. The national application of 9015 (Flower Mushroom 939) accounts for about 75% of the total area of substitute Flower Mushroom, with round shape, large cap, thick flesh, high yield, cap diameter of 4 (D14 cm), shank length of 3.5 (D5.5 cm), it is not easy to open the membrane, and it is easy to form Flower Mushroom: it is a medium-temperature type, with the mushroom temperature of 8-22 ℃, with the most suitable temperature of 14 (D18 ℃, and the age of mushroom is about 90 days. The biggest advantage of this strain is that it can be inoculated between March and August. The yield of shiitake mushrooms from different inoculation periods was consistent, but the shiitake mushrooms from the wood inoculated in May (D7) had the most uniform shape. This strain has strong resistance to high temperature, and is the most resistant to high temperature among all the strains of shiitake mushroom, with a mushrooming period of September (D May of the following year). This strain is an excellent variety for the cultivation of Shiitake mushrooms, and is also a high-yield and high-quality variety that adopts the method of moisturizing the low shed and removing the bag to produce mushrooms. This strain is one of the varieties of shiitake cultivated in wood section and domesticated into one of the varieties of Shiitake cultivated by substitute material cultivation. It has large cap, thick flesh, short shank, excellent mushroom quality, cap diameter 5 (D13 cm, shank length 3 (D4 cm, easy to form Shiitake mushrooms; belongs to the medium-low temperature type, mushroom temperature range 6 (D18, with 9-13 ℃ as the most suitable; the age of mushroom is more than 200 days, the inoculation period is 2 (D4 months, and the mushrooming period is from October to March of the following year. This variety has poor resistance to adversity, and high temperatures in the summer during the mycelial growth and development stage will affect the quality of the mushroom wood, resulting in localized mold and mildew, and in serious cases, the breeding of pests and diseases. The inoculated mushroom wood should be cultivated in a weak light environment, so as to avoid the color of the mycelium being too dark and the mycelium being too thick to produce mushrooms easily.