New Oyster Mushroom Cultivation Techniques: Substrate Preparation Must Be Done Right, and Bagging and Sterilization Leave No Room for Carelessness
AbstractSubstrate: Use cottonseed hulls and rice straw; the cultivation material formula differs between spring-summer and autumn-winter. Bagging and sterilization: The material bags must be arranged in a tic-tac-toe pattern; autoclave sterilization requires holding pressure for about 2.5 hours, while atmospheric-pressure sterilization requires holding temperature for about 8-10 hours. Inoculation: Complete the inoculation within 1 day if possible. Spawn running: Keep it shaded and ventilated. Fruiting: When the fungus logs enter the fruiting body growth stage, bring the relative air humidity to about 90%. Harvesting: When the oyster mushroom fruiting bodies grow to 9-tenths maturity, they can be harvested for market.
Oyster mushrooms are a very common type of fungus for us, generally used for stir-frying or in hot pot, and are a type of fungus that many people greatly enjoy. Today what we want to introduce is the cultivation method for oyster mushrooms, and we hope it will be of some help to everyone.
1. Substrate preparation, pre-wetting and fermentation
1. Spring-summer cultivation material formula: about 85% cottonseed hulls, about 15% rice straw.
2. Autumn-winter cultivation material formula: about 80%-75% cottonseed hulls, about 20%-25% rice straw.
Note: Generally, 1 day before bagging or on the same day, mix the material with 3% lime water; the water content is 60% in summer and 65% in autumn and winter. It can be properly fermented for 3-4 days.
2. Bagging and sterilization
Cut the plastic bags according to specification. Mechanical bagging generally involves 4 people working together: 1 person is responsible for loading the material, 1 person is responsible for putting on the bags, and 2 people are responsible for tying the bag mouths. For 1000 kg of material, it generally takes only half a day to finish bagging. The material bags must be arranged in a tic-tac-toe pattern. For autoclave sterilization, hold pressure for about 2.5 hours; for atmospheric-pressure sterilization, hold temperature for about 8-10 hours. After natural cooling and sealing for about 18 hours, lower the temperature and take them out of the pot.
3. Inoculation
It is best to complete inoculation within 1 day. When inoculating, untie the straw rope at one end of the material bag, then put in an appropriate amount of spawn about the size of a broad bean seed, preferably so that the spawn can cover the end face of the material bag. Slightly press the spawn and the material surface firmly, use a ring to cover the bag mouth tightly against the spawn surface, turn over the bag mouth and cover it with tightened paper, then use a rubber band to secure the paper onto the ring. After finishing, inoculate the other end.
4. Spawn running and fruiting management
1. In the high-temperature season, spawn-bearing material bags should be placed in a single layer, while in winter they can be stacked 3-5 layers high. During the spawn running stage, keep them shaded and ventilated. After 1 week of spawn running, begin turning the stacks and cleaning the bags; during spawn running, turn the stacks about 2-3 times, and the relative air humidity must not exceed 85%. When the mycelium in the material logs has fully covered the bags, prepare to stack them for fruiting. In the high-temperature season, the stacking height of the fungus logs must not exceed 4 layers, and in other seasons it must not exceed 7 layers at most.
2. When the fungus logs enter fruiting body growth, bring the relative air humidity to about 90%; you may open windows to a moderate degree or lift the side film of the greenhouse, and note that there should be moderate light. After about 1 week, the fungus logs will begin to form primordia and fruit. When 1/4 of the fungus logs have formed primordia, the cover ring paper at both ends of the fungus logs can be removed, raising the air humidity to 90%-95%.
3. When the oyster mushroom fruiting bodies grow to 9-tenths maturity, they can be harvested for market. Generally, after the first flush is harvested, promptly clean the fungus logs and the fruiting site, stop watering for about 4-5 days, and then prepare for the second flush. If market conditions are relatively poor, then when the oyster mushroom fruiting bodies reach the harvest standard for Baimu mushrooms, pick and separate them immediately for fresh Baimu mushroom sales. They can also be blanched, salted, sealed and stored, and sold as brine mushrooms after market conditions improve somewhat.
No matter what is being cultivated, mastering its cultivation techniques is essential, and the same is true for cultivating oyster mushrooms. However, in the process of cultivation, one must not stick rigidly to convention; one should boldly keep innovating on the basis of existing techniques. Only in this way can one avoid being eliminated by society and keep creating new miracles.