What are the cultivation methods and growing approaches for king oyster mushroom?
The king oyster mushroom is one of the favorite dishes on many family dining tables. It is delicious and rich in nutritional value. In recent years, it has been developed and successfully cultivated as a rare new edible mushroom variety that combines food, medicinal and dietary therapy uses. Compared with ordinary mushrooms, it is more novel. So how should king oyster mushroom be planted and cultivated? What are the cultivation methods? What requirements does the king oyster mushroom have for the growing environment? Let us learn about it together below.
I. Cultivation methods
Depending on the cultivation container used, king oyster mushroom cultivation includes bottle cultivation, box cultivation and bag cultivation, among which bag cultivation is the most convenient and practical.
The bag cultivation procedure is: spawn production (including stock culture, mother spawn and cultivation spawn) → making cultivation bags (including material preparation, ingredient mixing, bagging and sterilization) → fruiting management → harvesting and processing.
II. Cultivation season
Under natural conditions, according to the suitable growth temperature for king oyster mushroom, cultivation is generally best in autumn-winter and winter-spring. However, in areas where winter temperatures are relatively high, it is better to schedule fruiting from December to February, because if the temperature is too high or too low, it is difficult to form primordia, which is not conducive to the growth and development of the fruiting bodies. The king oyster mushroom is different from other oyster mushrooms: if the first flush does not form normally, it will affect the occurrence of the second flush and will inevitably affect the total yield.
Therefore, whether in the south or the north, the appropriate cultivation period should be arranged according to the suitable temperature for fruiting. Generally, it is advisable to make cultivation bags 50 days in advance when the local temperature drops below 18 degrees.
III. Spawn production
1. Mother spawn
The commonly used media are PDA or PSA. MGYA medium can also be used (taking 1000 ml as an example: peptone 1 g, maltose 20 g, yeast 2 g, agar 20 g), PDYA medium (taking 1000 ml as an example: peptone or soybean peptone 1 g, potato 300 g, agar 20 g, glucose 20 g, yeast 2 g), and malt extract medium (taking 1000 ml as an example: malt extract 20 g, agar 15 g, peptone 5 g). Prepare test tube slants and inoculate and culture according to conventional methods. Generally, it takes 8-10 days for the mycelium to fill the tube, and the latter three media can also accelerate the mycelial growth rate.
2. Mother spawn and cultivation spawn
The medium formula is the same. Sawdust-bran medium can be used, with the formula being sawdust 73%, bran 25%, sugar 1%, calcium carbonate 1%. Grains such as wheat, barley, corn and sorghum can also be used as medium. Mix ingredients, process, bottle (bag), sterilize, inoculate and culture according to conventional methods. With the first medium, it generally takes 30-35 days for the mycelium to fill the bottle (bag). With the latter grain media, the mycelium fills the bag (bottle) faster, about 20 days.
IV. Cultivation site
King oyster mushroom cultivation sites are mainly mushroom houses with shelf-style cultivation. The bags are placed upright in a single layer. The shelf spacing is 50 cm, and the lowest layer is 30 cm above the ground. Generally, the shelves are 4-5 layers. The usable area of the mushroom house is %26Iuml;.60%%26Iuml; of the mushroom house area. For example, if the mushroom house is 40 sq m %26Iuml;.60%%26Iuml; 4-layer shelves = 96 sq m, and 100 bags can be placed per 1 sq m, then the mushroom house can cultivate 9600 bags.
The mushroom house should have ventilation windows that can be opened and closed, with some scattered light while avoiding direct sunlight. The mushroom site should be near a water source, with convenient transportation, facing south, a clean environment and no pollution sources.
V. Cultivation material formulas
For cultivation material formulas, materials can be selected and mixed according to local conditions in each place. Several formulas are listed below for selection.
1. Mixed sawdust 36%, cottonseed hull 38%, bran 24%, white sugar 1%, calcium carbonate 1%.
2. Mixed sawdust 23%, cottonseed hull 23%, bran 19%, corn flour 5%, bean stalk powder 28%, calcium carbonate 1%, white sugar 1%.
3. Mixed sawdust 23%, cottonseed hull 38%, bean stalk powder 15%, bran 17%, corn flour 5%, calcium carbonate 1%, white sugar 1%.
4. Mixed sawdust 37%, cottonseed hull 38%, bean stalk powder 15%, bran 17%, corn flour 5%, calcium carbonate 1%, white sugar 1%, lime powder 0.05%.
VI. Making cultivation bags
The making of king oyster mushroom cultivation bags is similar to that of enoki mushroom cultivation bags. The bag specifications are generally 17%26Iuml;.33-38%26Iuml;.0.05 cm. For early autumn cultivation, polypropylene bags can be selected; for low-temperature winter periods, high-density low-pressure polyethylene bags are suitable.
Weigh the cultivation material according to the formula proportions, mix well, and adjust the water content to about 68%. The bag material height is about 15 cm, and the wet weight is about 800 g. Make a hole in the middle for inoculation and ventilation, then put on a ring and add a cotton plug, or fold the bag opening and tie it with string. Sterilize with steam at a pressure of 1.5 kg/sq m for 2 hours or with normal-pressure steam sterilization at 100 degrees for 16 hours.
After the material temperature drops to room temperature, inoculate according to sterile operating procedures in an inoculation box (room). It is best to inoculate with wheat grain spawn or cottonseed hull spawn. One bag of spawn is used for 40 bags, with 1/3 of the spawn falling into the hole and 2/3 spread on the surface of the material. After inoculation, place upright on the shelves of the spawn-running room, culture in the dark, and keep the temperature at about 25 degrees.
If the bag opening is tied, when the mycelium has grown to more than 1/2 of the material, moderately loosen the bag opening to increase oxygen and promote mycelial growth.
VII. Fruiting management
After the mycelium fills the bag, it can be moved into the fruiting room and placed upright on the shelves for fruiting. Note that the bags must not be placed too crowded, otherwise the yield will be affected.
1. Master the timing of opening the bag
When the mycelium is uneven, the economic traits of the mushroom body are poor; when the bag is opened at the formation of primordia or the appearance of small mushroom buds, primordium differentiation and small mushroom development are normal, fruiting is neat, and the economic traits of the mushroom body are good; if the bag is opened when the fruiting body has already grown large, deformed mushrooms will appear in the bag, and in severe cases the mushrooms that grow out will shrink and rot. Therefore, the bag-opening time for bag-cultivated king oyster mushroom should be controlled to when the mycelium knots to form primordia and small mushroom buds have appeared. Open the bag opening and roll the bag film outward and fold it down to 2 cm above the material surface.
2. Control the temperature of the fruiting room well
The temperature of the fruiting room directly affects the formation of primordia and the growth and development of fruiting bodies. When the temperature is below 8 degrees, primordia are difficult to form, and even mushrooms that have already elongated will stop growing, shrink, turn yellow and eventually die; when the temperature continues above 18 degrees, differentiated fruiting bodies suddenly grow rapidly, quality declines, small mushroom buds begin to shrink, and primordium differentiation stops; when the temperature reaches above 21 degrees, primordia rarely appear, and young mushrooms that have already formed will also shrink and die. Therefore, during the fruiting period, the temperature of the fruiting room should be controlled at 13-15 degrees. In this way, fruiting is fast, there are many mushroom buds, fruiting is neat, and harvesting can be done in about 15 days.
3. Control the humidity of the fruiting room well
The air humidity of the fruiting room should be kept at 85%-95%. If the humidity is too low, the fruiting bodies will shrink, and the primordia will dry and crack and cannot differentiate. To increase air humidity, it is best to spray water upward with a sprayer. Do not spray water onto the mushroom bodies, otherwise the fruiting bodies will turn yellow and quality will be affected, and in severe cases rot will be caused.
4. Adjust the air in the fruiting room well
If ventilation is poor during the fruiting period, deformed mushrooms will appear due to excessively high CO2 concentration. If high-temperature and high-humidity weather is encountered, it will also cause the fruiting bodies to rot. Therefore, during the fruiting period, good ventilation and air exchange conditions must be maintained in the fruiting room. Especially when film covering is used, the film should be uncovered 1-2 times a day for ventilation and air exchange. When a large number of mushroom buds appear, remove the plastic film in time, straighten the film at the bag opening to retain moisture, and also increase the ventilation volume.
VIII. Harvesting and processing
1. Harvesting
Generally, harvesting can be done about 15 days after budding. The suitable harvesting time is when the mushroom cap is about to flatten and the spores have not yet been discharged. The harvesting standard should be determined according to market needs: export mushrooms for foreign trade require a cap diameter of 4-6 CM and a stalk length of 6-8 CM; the domestic market is not very strict about the mushroom body requirements. After harvesting the first flush, cultivate for about another 2 weeks and the second flush can be harvested. The second-flush mushrooms are smaller in shape, have short stalks and lower yield. Under normal conditions, the yield per bag of first-flush mushrooms is 120-150 G. The total biological efficiency is 60%-70%.
2. Fresh sales
Fresh mushrooms can be sold directly on the market, or packed in plastic boxes with cling film for supermarkets. The shelf life of king oyster mushroom is slightly longer than that of ordinary mushrooms. Placed open in a 4-degree refrigerator, it will not deteriorate for 10 days; at a temperature of 10 degrees, it can be stored for 5-6 days; at 15-20 degrees, it can also be kept for 2-3 days without deterioration.
3. Processing
King oyster mushroom can be processed into dried products or made into canned food.