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Pleurotus eryngii cultivation techniques
Pleurotus eryngii (Pleurotus eryngii) is also known as the earrings of P. eryngii due to its wild condition, which occurs mainly in the rhizomes and surrounding soil layers of eryngium plants. Taxonomy genus Basidiomycotina, Agaricales, Pleurotus, Pleurotus is classified as belonging to the genus Pleurotus eryngii. Due to the hypertrophy of Pleurotus eryngii, the stipe is stout and the texture is crisp, and the food has a special almond flavor, which is the flavor of Pleurotus genus. The best one is known as "Plant King." Pleurotus eryngii fruit body contains 18 kinds of amino acids and some mineral elements and other beneficial nutrients for the human body, and its taste is very rich in substances, especially after eating almond flavor, so that consumers have their green barley plus With the high storage and transportation resistance, it has greatly improved its freshness preservation performance and shelf life, which is also one of the important reasons for the popularity of the market. Therefore, since the beginning of the new century, businesses have been looking for this product, regardless of fresh products, drying or crude products, but because we did not put considerable effort on the development of production of Pleurotus eryngii, leaving the merchants empty-handed. This shows the prospects and potential of the development of Pleurotus eryngii. Second, the biological characteristics of Pleurotus eryngii 1. Morphological characteristics Fruiting body solitary or grouped, depending on the nutrition and moisture of the substrate and hyphal physiological degree; capule slightly arched when young; later flattened and mature, the central depression was funnel-shaped, ranging in diameter from 2 to 12 cm In general, the individuals are slightly larger and the colonies are smaller; the vegetative cover is grayish black when young, and gradually grows shallower as the mushroom ages. After ripening, it becomes light yellow, light yellowish white, and there are brownish brown stripes around the center, and the silk Glossy; fungus flesh white, almond flavor is obvious, break open mouth for a short time to dry yellow; bacteria folds uneven, white, the same as ordinary mushroom; stipe length 2 to 8 cm, diameter 0.5 to 3 cm, not So thick, the base is enlarged, showing a bulbous body; multi-sided or partial, medium solid, white flesh, fiber, strong water absorption. 2. Ecological habits Pleurotus eryngii is widely distributed in Germany, Italy, France, Czech Republic, Hungary, India, and Pakistan. China's Xinjiang and Western Sichuan are also wildly distributed. Most of them are rooted in the roots of dying eryngium and ferulae. In and around the soil layer, it is parasitic, so it is speculated that it may be related to the fact that there is a component in the substrate that repels pests and protects them effectively. 3. Living conditions Nutritional conditions: In wild conditions, the mycelia of Pleurotus eryngii can only continue to grow and grow by slowly decomposing the matrix. Even if the ratio of carbon to nitrogen is higher than 80:1, it can still grow tenaciously; but this does not mean that Hyphae need not be rich in nutrients, especially organic nitrogen sources. When cultivated artificially, it must be added in an appropriate amount in order to ensure its number of divisions and growth quality; it is generally believed that when the ratio of substrate carbon to nitrogen is about 20:1, The vitality is obviously enhanced and the amount of mushrooms is also increased. In actual production, cottonseed husks, sawdust, etc. can be used as the main raw material, and wheat bran is used as the main auxiliary material when the nitrogen source is deployed to reduce the production cost, and at the same time to increase the mycelium growth speed and its vitality. Temperature conditions: The same as common oyster mushrooms, Pleurotus eryngii hyphae also like about 25 °C culture conditions, but its tolerance range is between 5 °C ~ 35 °C; fruiting body growth temperature range of 10 °C ~ 25 °C, The optimum temperature is about 15°C, but it also varies with strains. The general conventional variety (or strain) has a long time of development and production, and its temperature type has long been conclusive, and Pleurotus eryngii is not the same. First, people are not yet familiar with it. Second, because of the different sources of Pleurotus eryngii strains, its temperature The characteristics vary greatly. Different species or strains isolated from different ecological environments in different countries or regions have different biological characteristics and naturally different temperature characteristics. This requires the producer to consult and clarify when introducing plants. It is even more necessary to make clear when producing, especially when external suppliers of strains, contracts for certain supply and demand, and exports of products are involved. It is necessary to be careful. It can be said that this is a basic indicator and the most important indicator, and must be paid attention. Moisture conditions: Since wild Pleurotus eryngii is more than occurs in subtropical grasslands or in arid desert areas, it naturally determines its natural resistance including ability to resist drought, but this is only one aspect; on the other hand, as a living organism, water is its As an integral part of life, Pleurotus eryngii is naturally no exception. That is to say, Pleurotus eryngii is not only capable of resisting drought, but also requires water to participate in the maintenance and continuation of its life. Therefore, artificial cultivation requires The moisture content of the base material should be adjusted to about 65%; during the germination period, the air humidity of the culture room should be controlled to be about 70%; the mushrooming stage should be kept at a humidity of 85% to 95% to ensure the normal healthy development of the fruit body. Ventilation conditions: Pleurotus eryngii mycelium and fruit body growth require fresh air conditions. However, during the growth phase of mycelia, a certain concentration of carbon dioxide accumulates and has a stimulatory and promoting effect on the mycelia. The reasons for this need to be further explored. However, in the formation of the primordium, sufficient oxygen is needed. The concentration of carbon dioxide should be controlled between 0.005% and 0.1%. The growth stage of the fruiting body should be between 0.03% and 0.2%. This concentration corresponds to the normal living room with good ventilation conditions. The air condition. Light conditions: As with ordinary Pleurotus ostreatus, Pleurotus eryngii mycelium growth phase does not require any light conditions, should be closed light culture. However, the growth and development of fruiting bodies requires a proper amount of scattered light; in general production, the illuminance should be controlled within the range of 500-1000 lux, which can meet the growth needs of fruiting bodies, and can also make the product color normal, and thus the value of the products is improved. pH value: The growth of Pleurotus eryngii mycelium can be adapted to the pH value of 4.5 to 8, but the suitable pH of the substrate is 6 to 7, and the optimum is 5.5 to 6.5. Too low or too high will affect the hyphae differently. Inhibition. Third, strain production 1. Parent formula production formula 1: potato 200 grams, 20 grams of wheat bran, 20 grams of sucrose, 3 grams of potassium dihydrogen phosphate, 2 grams of magnesium sulfate, 4 tablespoons, VB11 tablets, agar 15 to 25 grams, water 1300 ml. Conventional production can be. Formula two: 300 grams of potatoes, 20 grams of glucose, 2 grams of yeast extract, 2 grams of peptone, 15 to 25 grams of agar, and 1100 milliliters of water. The above two formulas can be mainly used in production. Formula 3: 100 grams of wheat, 30 grams of hardwood chips, 30 grams of cottonseed hulls, 15 grams of glucose, 6 slices of mother food, 15-25 grams of agar, 2000 milliliters of water. The wheat was soaked in water and boiled for 10 minutes to collect the filtrate for use after 6 hours. Wood chips, cottonseed hulls, washed with water, put into the wheat filtrate, boiled for more than 30 minutes, 6 layers of gauze filter, the filtrate is about 1100 ml, add water to make up for insufficient, and then add agar, heat melt, and finally add other accessories, melt can. The rest can be done by convention. The formula is suitable for rejuvenation strains and preservation strains, and can also be used for production. When used for commercial strains, the appearance effect is slightly inferior. 2. The original species and cultivar production formula one: 70 kg of cottonseed hulls, 15 kg of hardwood sawdust, 15 kg of wheat bran, 1 kg of sucrose, 1 kg of light calcium carbonate, 0.5 kg of gypsum powder, material and water ratio of 1:1.5 to 1.7. Formulation II: 70 kg of hardwood sawdust, 20 kg of wheat bran, 10 kg of corn flour, 3 kg of sucrose, 2 kg of superphosphate, 0.6 kg of urea, 100 tablets of dietary mothers, 2 kg of light calcium carbonate, 1 kg of gypsum powder , the ratio of material to water 1:1.6 to 2. According to the situation of resources in various regions, the formula for production can be flexibly selected. In addition, you can choose to use a grain formula. It is worth mentioning that: First, the same formula can be used for the original species and cultivars, but to save production costs, the cultivars do not use grain substrates as much as possible; second, the use of bottled containers is preferred in production; Use high-pressure steam sterilization as much as possible, especially for grain-based substrates. Fourth, cultivation technology Selection of raw and auxiliary materials Because the mushroom does not like to grow on the straw substrate, it can avoid detours in production and eliminate the possibility of using crop stalks. Cottonseed hull material is the first choice in production, followed by some woody materials with moderate hardness, such as poplar, willow, alfalfa, alfalfa, alfalfa, etc.; again, waste cotton from cotton processing, waste cotton from spinning, etc. All of these are good cultivation materials; in the end, like other mushrooms, some supplementary materials should be added to the production, which not only adjusts the carbon-nitrogen ratio of the base material, but also supplements other nutrients such as wheat bran, soybean cake, cottonseed cake and superphosphate. Calcium, gypsum powder, etc., all have corresponding promotion and protection effects on the growth of mycelia, and even indispensable nutrients, therefore, they must be added in appropriate amounts. 2. Fungus bag making Pleurotus eryngii can be bottle-planted, bag-planted, or crushed-batch-planted. Bag-making is easy to manage, and the production cost is relatively low, so the bag-based planting is mainly discussed. Ingredient Formula One: 60kg of cottonseed husk, 30kg of sawdust, 10kg of wheat bran, 2kg of bean cake (or 4kg of cottonseed cake), 1kg of sucrose, 2kg of superphosphate, 1kg of light calcium carbonate and gypsum powder, Lime powder 0.5 kg, urea 0.3 kg, feed water ratio 1:1.5 to 1.8. Formulation II: 70 kg of wood chips, 15 kg of wheat bran and corn flour, 4 kg of bean cake, 3 kg of sucrose and superphosphate, 1 kg of light calcium carbonate, gypsum powder and lime powder, 0.6 kg of urea, and material/water ratio 1:1.6 to 2. Formulation 3: 40 kg of cottonseed husk, 30 kg of wood chips, 20 kg of wheat bran, 10 kg of corn flour, 3 kg of bean cake, 1 kg of sucrose, 2 kg of superphosphate, 1 kg of light calcium carbonate, 1 g of gypsum powder, 0.5 g of lime powder Kg, urea 0.4 kg, feed water ratio 1:1.5 to 1.8. Bagging and Sterilization: According to the cultivation method and product selection, plastic bags are usually selected with the specification of 150-1800.05, and each bag of dry material is about 350-450 grams, and the wet weight is about 1000 grams. When using a mushroom, you can choose a plastic bag at the end of the moulding. When two mushrooms are harvested, you can buy the polypropylene tube and cut it off. Pocket mouth sets of plastic collars, plus tampon or direct zigzag can be. The load should be uniform, elastic and consistent, not loose, so that the bag looks like the snake after eating the mouse's abdomen, easy to make the mycelial break loose, tight at the permeability is not good, so prone to cause bacteria Evening, mushrooming, it is difficult to unified management; production is recommended to use a bagging machine by a person to operate in order to grasp the tightness, and check the quality of supervision. Another advantage of using the bagging machine to operate is that the work efficiency is high and the work can be completed in a shorter time so that the sterilization process can be entered as soon as possible to prevent the bag from being sterilized for a long time without allowing the bag to be sterilized at room temperature for a long time. , delaying production and causing waste. Sterilization methods are still preferred for high-pressure steam sterilization, but most producers are unable to purchase such equipment. Therefore, atmospheric pressure sterilization can be used in production. Specific operations can refer to the above-mentioned related contents. Inoculation, culture: When the bag cools to below 30°C or at room temperature (in summer), it is transferred to the inoculation (room) and fumigated with high (potassium manganate) (aldehyde) or smoke fumigant, disinfectant, etc. 40 The vaccination can be done in minutes. In general, every 500 ml bottle or 750 ml bottle strain can receive 1 to 12 bags or 15 to 18 bags, and the strains should be accessed as much as possible to reduce the fine-grained bacteria species to accelerate the germination so that the mycelium can cover the material surface as soon as possible. To minimize pollution and increase germination success rate. Before the cultivating room is opened, strict annihilation shall be carried out. Doors, windows and ventilation holes shall be packed with high-density screens to prevent insects from entering. After the inoculated bag is moved in, set the culture rack on the 3rd to 5th floor and it must not be too high. Especially when the temperature is higher than 30°C, pay attention to it to prevent heat generation in the bag during germination; indoor watering, wall Air spray and other methods to reduce the room temperature as much as possible, the contrary in winter bacteria, should try to increase the room temperature and maintain stability, generally should regulate the temperature in the range of 15 ~ 30 °C; the best 25 °C, humidity about 70%; And a small amount of ventilation, although the mycelium of Pleurotus eryngii can tolerate higher concentrations of carbon dioxide, but it is still better than fresh air for the development of mycelium; In addition, the closed culture chamber makes the bacteria bag germinate under dark conditions, which is both mycelial Physiological needs are also one of the effective measures to prevent the entry of pests. Generally about 40 days, mycelium can be full of full bags. 3. Mushroom management Pleurotus eryngii. The mushrooming temperature varies from strain to strain. It is generally medium-temperature type. Use natural temperature for indoor cultivation. Temperature can be stabilized at 10°C, but the highest temperature does not exceed 30°C. Mushrooms are arranged; plastic sheds are used. When arranging the mushroom, it is advisable to perform at a temperature of 8°C to 25°C. In this way, the temperature of the shed can be maintained at about 13°C after being heated and insulated, or the temperature of the shed can be reduced to below 20°C by thickening the cover and spraying water. In general, it can meet the growth needs of Pleurotus eryngii fruiting bodies. The budding stage: after the bacterial bag is full, maintain it for about 7 days so that the hyphae are fully physiologically mature. Then move into the mushroom shed, cut off the yam or remove the tampon, remove the collar and turn the bag over, or cut off. , exposed material surface. The control booth is wet to about 95%, the light intensity is 1000 lux, and there is a small amount of ventilation. After about 15 days, the surface of the bag mouth material is formed with the white spot-like primordium. When the autumn planting measures are taken, the temperature of the shed is appropriately reduced. When the spring is planted, They should try to improve them, and increase the amount of ventilation to keep the original shed wet. The number of primordia bases continues to increase, followed by continuation, and the original primordium is differentiated. The temperature of the greenhouse in this stage should be strictly controlled below 20°C. Otherwise, it cannot be budded. Young bud stage: The young buds are slightly weak and need strict and stable environmental conditions. In this stage, the greenhouse temperature can be stabilized at 15°C～20°C, the shed moisture is 90%～95%, the illuminance is 500～700 lux, and a small amount. Ventilation, keep the shed cool, high humidity, low light and fresh air, about 3 to 5 days, the young buds differentiate into young mushrooms, you can see the basic shape of the fruit body. Mushroom stage: the fruiting body is younger than the bud stage, but its ability to resist external factors is still weak. At this stage, it is still necessary to maintain relatively stable temperature, water, gas and other conditions, in order to promote its rapid growth and The degree of robustness can appropriately increase the illuminance to 800 lux. However, with the increase of light, the color of the fruit body will become darker, so it is necessary to grasp moderateness. After about 3 days, it is transferred into the mushrooming period. Young and young mushroom stages are the main stages of atrophy and death. The main reason is that the temperature is high, especially the first tidal mushroom in autumn and the second tidal mushroom in spring. It is in the atmosphere with high temperature and management. The slightest negligence or improper measures and untimely management will cause the temperature of the shed to rise sharply. Once it reaches or exceeds 22°C, the young buds will be heavily wholesaled, shrunk, and then die. Therefore, strict control of the greenhouse temperature will be an important task for the management of the mushroom period. Therefore, according to its biological characteristics, it strictly and effectively regulates various conditions and correctly handles the conflicts between temperature, air, water and light. All stages of the fruiting body are in a more suitable environment and the mortality rate is minimized. It has become the judging standard for the quality of mushroom management. Into the mushroom stage: In order to obtain high-quality fruit bodies, this stage should create conditions to further reduce the temperature of the shed to 15 °C, control the shed about 90% wet, light intensity reduced to 500 lux, try to increase ventilation, but do not make strong winds especially temperature difference Larger wind blows fruit bodies; when the wind is strong, the cotton gauze can be hung at the doors and windows and vents, or the air inlets can be reduced to control the entrance of hot air, dry air, and strong wind, which ensures that the air in the shed is fresh. In addition, the balance and stable relationship between gas, temperature, and water can be coordinated so that the fruiting body will be under the proper conditions to grow healthily and normally. Harvesting: When the fruiting body is basically grown up, the base is uplifted but not fluffy, the flattened cap is basically flat and the center is concave, and the edge is slightly underneath, but the spores have not been fired, it can be harvested in time. About eight matures at this time. If the production volume is large, it can be harvested at the time of ripening. The harvested fruiting body shall be immediately removed from the base and other debris, and placed in order to prevent the bacteria cap broken, and sent to the insulation library for classification, sorting and packaging, or promptly sent to the processing plant for processing. Set at room temperature, in order to prevent the discoloration of the cap and the cut at the base, which will affect the quality of the product. It must not be soaked in water to make it fully absorb water to increase the weight. Otherwise, the quality of the product will be greatly reduced. Post-harvest management: The mushroom surface is cleaned and the mushroom shed is cleaned. After the spring planting, the chrysanthemum insecticide and carbendazim and other fungicides are sprayed again, and the shade is sealed so that the bacteria bags will be kept alive. When the autumn plant is sprayed only Once the fungicide can be. After the material surface is reproduced, the mushroom management can be repeated. Generally can receive 1 ~ 3 tide mushroom, biological efficiency 50% to 60%, the product rate of 80% to 90%.