Shikitake mushrooms, also known as small oyster mushrooms, have a crisp and tender texture, delicious taste and rich nutrition. It is a type of oyster mushroom whose fruiting body cap diameter is less than 3 cm. Because of its small size, freshness and deliciousness, it is extremely popular in the market. In the two years since its introduction, our center has made a complete summary of its biological characteristics and cultivation techniques. The new technologies for high-quality cultivation of Agaricus japonicus are summarized as follows.
1 Cultivation Season
Agaricus is a low-temperature fungus. The fruiting temperature ranges from 5 to 22°C, and the optimal fruiting temperature range is from 13 to 18°C. The area is suitable for mushroom production from September to October and from March to May. According to market conditions. Mushrooms usually bloom before the Spring Festival, that is, bag making occurs from September to October, and mushrooms bloom from October to December.
2. Strain production
The strain was bred and isolated by our center from Shigugu No. 11 (cited from the Edible Fungi Cultivation Institute of Huazhong Agricultural University). The mother culture medium is selected as enriched PDA medium. The original culture medium uses: 87 cottonseed hulls, 10 bran, 1 sucrose, 1 gypsum, 1 lime, moisture content of 65, and pH of 6 to 7. The culture medium of cultivated species is the same as that of original species.
3 Culture material selection
Agaricus is a wood-rotting fungus that has a strong ability to decompose cellulose and lignin. Therefore, crop straws such as rice straw and wheat straw are commonly used to produce shimeji mushrooms. It is better to use straw raw material after being crushed into powder. In addition, the yield of culture material prepared by mixing multiple raw materials is higher than that of a single raw material. For example, the yield of pure cotton seed husk cultivation is not as high as that of mixed cultivation of straw and cotton seed husk. . After mixing a variety of raw materials, the nutrients lacking in a single raw material can be supplemented, the physical conditions can be improved, and the cost of raw materials can be reduced. Therefore, when cultivating Shimeji mushrooms, a variety of raw materials need to be prepared. In addition, it is necessary to prepare auxiliary materials with high nitrogen content, such as bran, corn flour, rice bran, etc. Among them, corn flour has a good effect on increasing the yield of Shimeji mushrooms, and lime and other raw materials need to be prepared to adjust the pH of the culture material. It can be seen that shimeji mushroom is an edible fungus with great development prospects. Commonly used medium formula: ① 20 cottonseed hulls, 73 wheat straw powder, 5 corn flour and 2 lime, with a water content of 60 to 65; 2. Enoki mushroom cottonseed hull residue 50, 20 cottonseed hulls, 17 straw flour, 10 corn flour and 3 lime , the moisture content is 60~65.
4. Production of bacteria bags
Weigh the required raw materials according to the proportion of the culture material formula. First weigh the main ingredients, lay them flat on the ground, and then weigh the auxiliary materials. Mix it well and sprinkle it on top of the main ingredients. Then use a shovel to turn the culture material and mix the main ingredients and auxiliary ingredients thoroughly. Add water according to the ratio of 1:1.3 to 1:1.4. After adding water, mix the culture material thoroughly to make the water and nutrients in the culture material evenly distributed.
In production, polyethylene plastic bags are commonly used for cultivating Shimeji mushrooms, with specifications of 22 cm × 42 cm or 23 cm × 45 cm. When using clinker for cultivation, you can also use polyethylene plastic bags with a size of 17 cm x 33 cm. After filling the bags, sterilize the soil under normal pressure for 12 to 15 hours. When it cools to below 30°C, use the double-end inoculation method to inoculate. When using fermentation material for cultivation, mix the various main ingredients thoroughly according to the culture material formula, build a pile for fermentation, and turn the pile once a day when the temperature rises above 60°C, 4 to 5 times, until the color of the pile turns brown. , there are white or off-white actinomycetes in the middle and upper part of the pile to 1 cm from the surface, and the material has a special fermentation aroma, no rancid smell, no ammonia smell. After holding the material firmly, water can only seep out from the fingers. should. Spread the pile, and when the temperature drops to about 30°C, stir in bran, cornmeal, gypsum powder, lime, and compound fertilizer. Spray in fungicides and insecticides at the same time. Mix evenly before bagging. The bacteria are grown using a 3-layer 4-layer method.
5 Culture Management
During the culture period, it is mainly necessary to adjust the temperature and humidity to keep the temperature between the bacteria bags between 20 and 28°C, and the maximum temperature does not exceed 35℃. When the temperature is higher than 45℃, the bacteria will be burned to death. The minimum temperature should not be lower than 18℃, otherwise mycelial growth will be slow. If horizontal stacking is used, the temperature must be checked at any time. When high temperatures above 40°C occur, ventilation, heat dissipation, and cooling must be strengthened in a timely manner.
Pay special attention to the fact that 3 days after inoculation, the temperature in the bacterial bag begins to rise. At this time, the temperature must be detected in time to prevent the high temperature from burning the bacteria. In addition, the cultivation site is required to be dry, and ventilation must be strengthened during high temperatures to avoid high temperature and high humidity environments that may cause bacterial infections. After 25 to 30 days, the mycelium will fill the bag, and mushroom management can begin.
6 Mushroom Management
For mushroom bagging, the mushroom bags full of bacteria are arranged horizontally, and each row is stacked with 6 to 7 layers of mushroom bags to form a A row of fungus bag walls, with a distance of 40 cm between each row, is used as a walkway. After arranging the bags, remove the tie rope to facilitate the growth of fruiting bodies.
Inducing the formation of fruiting bodies. After arranging the fungus bags, keep diffused light in the mushroom room, and use light to induce the formation of fruiting body primordia. The light intensity should be enough to allow clear management. The temperature is between 10 and 20°C. At the same time, open the doors and windows at night to widen the temperature difference and stimulate the formation of fruiting body primordia. However, high temperatures must be avoided. The primordia will die when the temperature is higher than 25°C. Humidity: Natural humidity can satisfy the primordial formation, and there is no need to spray water for moisturizing. It is advisable to keep the temperature at 13-18°C and the humidity between 85-90°C to prevent the bacterial plasm on the surface of the bag from losing water and drying out, which will affect the formation of primordia. During the formation of primordia, the demand for water is small. The water in the culture material is mainly used to meet its growth. However, high temperatures above 25°C and high concentrations of carbon dioxide must be avoided, otherwise it will affect the normal differentiation of the primordia and cause them to grow into deformities. Mushrooms, or death. In addition, when the primordium is formed, the knotting rope should be removed in time to avoid being compressed by the seal and growing into deformed mushrooms. Management of the fruiting body growth and development stage Management at this stage is the key to obtaining high quality and high yield, mainly in terms of temperature, humidity, light and ventilation.
Temperature management The temperature range for the growth of Shimeji mushroom fruiting bodies is 5 to 22°C, and the optimal growth temperature is 13 to 18°C. The higher the temperature, the faster the fruiting body grows, and the cover is thin, the color is light, the stalk is short, and the quality decreases. When the temperature is higher than 25°C, deformed mushrooms often grow. When the temperature is lower than 8°C, nodules will appear on the surface of the cap, affecting the quality of the product. Therefore, when the temperature is low, the amount of ventilation should be reduced to prevent cold air from entering the mushroom house and lower the temperature. When the temperature is higher than 22°C, ventilation should be increased, lighting should be reduced, water spraying should be increased, and heat insulation and cooling management should be implemented.
Humidity management During the growth and development of the fruiting body of Shimeji mushroom, the relative air humidity needs to be maintained between 85 and 95 in order to grow and develop. When the humidity is below 70, the growth rate slows down, and in severe cases, the young mushrooms will wither and die. Humidity adjustment mainly increases humidity by spraying water. When spraying water, you should flexibly control it according to the climate conditions. On sunny days and dry climates, increase the amount of water spray. Spray water 1 to 2 times a day, and rarely on cloudy and rainy days. Spray or no spray. When spraying water, spray sparingly and frequently. Mainly spray water on the ground and surrounding walls. Do not pour heavy water on the fruiting bodies. Once the fruiting bodies absorb too much water, the growth will stop and eventually turn yellow and rot.
Ventilation management During the growth and development of Agaricus fruiting bodies, the ventilation volume should not be too large, otherwise the stipe will be short and the cap will be easily elongated. Appropriately reducing the ventilation volume is the key to obtaining high-quality products. Ventilate regularly 1 to 2 times a day to supplement fresh air and appropriately reduce carbon dioxide concentration. In short, during the growth and development of Agaricus fruiting bodies, the ventilation volume must be appropriately reduced and the carbon dioxide concentration must be increased to grow into mushrooms with long stalks and small caps and meet the standards of high-quality products.
Light management During the growth and development period of the fruiting body of Shimeji mushroom, it needs to be under scattered light to grow and develop normally. The light intensity should be enough to allow clear vision and management.
7 Harvesting and Management
Since Agaricus fruiting bodies grow in groups, they must be harvested in time when the diameter of most of the caps in a cluster of fruiting bodies reaches 1.0 to 1.5 cm. When harvesting, hold the mushroom body with the palm of your hand upward, hold the mushroom handle with your fingers, and pick it. After picking, it is graded and packaged for immediate sale.
After harvesting, remove mushroom legs, dead mushrooms, and diseased mushrooms, replenish water and nutrients in time, and continue mushroom management.
8 Pests and diseases prevention
The main pests and diseases that occur during the cultivation of Agaricus blazei include Trichoderma, Penicillium, Neurospora, mushroom mosquitoes and mushroom flies. Prevention and control should be as follows: Mainly, comprehensive prevention and control. Improve environmental sanitation to prevent contamination by Trichoderma, Penicillium and other miscellaneous bacteria, conduct timely inspections and detect them as early as possible. If bags of contaminated bacteria are found, they should be placed separately and the contaminated parts should be injected with 15% clotrimazole. Bacteria bags contaminated with Neurospora rubrum should be eliminated immediately. Pests generally occur in spring and summer, and can be controlled by trapping with black light or spraying biological insecticide (special for edible fungi). When controlling pests, they should be treated early.