Summary of Technical Points for the Whole Process of Hanging-Bag Cultivation of Black Wood Ear Mushroom

General News Jan 1, 1970By Sophie Bennett 0 views

Black wood ear mushroom, also known as black fungus, mulberry ear, native fungus, tree chicken, wood moth, wood velvet, got its name because it resembles an ear; its nature is neutral and its taste is sweet, entering the stomach and large intestine meridians. It has the effects of nourishing, moistening dryness, nourishing blood and benefiting the stomach, invigorating blood and stopping bleeding, moistening the lungs, and lubricating the intestines. So what are the technical points for hanging-bag cultivation of black wood ear mushroom?

Black wood ear mushroom, also known as black fungus, mulberry ear, native fungus, tree chicken, wood moth, wood velvet, got its name because it resembles an ear; its nature is neutral and its taste is sweet, entering the stomach and large intestine meridians. It has the effects of nourishing, moistening dryness, nourishing blood and benefiting the stomach, invigorating blood and stopping bleeding, moistening the lungs, and lubricating the intestines. So what are the technical points for hanging-bag cultivation of black wood ear mushroom? The specific details are as follows:

In the three-dimensional hanging-bag cultivation technique for black wood ear mushroom in greenhouses, because it adopts a three-dimensional hanging arrangement, under the same area its placement quantity is more than 3 times that of traditional ground-cultivated wood ear mushroom, enabling farmers in mountainous areas to achieve higher yields on the same land area. At the same time, because the growth process of black wood ear mushroom produced in greenhouses is less affected by weather, its quality is pure and pollution-free, and the net profit per bag of hanging-bag wood ear mushroom is 0.5 yuan to 1.0 yuan higher than that of ground-cultivated wood ear mushroom, with considerable economic benefits. This article explains the key points of each production link of the greenhouse hanging-bag cultivation technique, in order to enable better local promotion of this technique, create higher economic benefits, and help farmers escape poverty as soon as possible.

Chen Yuanrong: A Brief Analysis of the Technical Points for Hanging-Bag Cultivation of Black Wood Ear Mushroom Chen Yuanrong: A Brief Analysis of the Technical Points for Hanging-Bag Cultivation of Black Wood Ear Mushroom

1. Early Preparation

The timing arrangement is determined according to the local microclimate characteristics. For spring cultivation, material preparation and bag making should be arranged more than two months before fruiting; for autumn cultivation, bag making should be arranged when the average temperature drops below 22°, with fruiting after autumn.

The required raw materials should be prepared according to the scale of cultivation at that time and the formula, such as sawdust, corncob, bran, and lime; folded bags, cotton, hole-setting sticks, etc. The raw materials must be selected with moderate particle size, free of mildew, and properly stored. Sawdust particle size should be controlled to the size of a soybean, and pine and fir with volatile resins should be avoided.

2. Mixing Materials and Bagging

Simple formula: sawdust 79%, bran 20%, lime 1%, pH 7--8 (before sterilization according to different seasons)

Specific method: in advance, spray the sawdust with clean water until thoroughly wet, evenly mix the powdered lime into the bran, then fully mix with the soaked sawdust (for small amounts, a shovel can be used; for large amounts, a small self-propelled windrow turner can be purchased), and add water until the moisture content reaches 64% (when squeezed by hand, water can be seen in the finger gaps but does not drip); after mixing, use a special machine to fill it into 17 cm x 35 cm x 0.04 cm high-density polyethylene bags, then after folding the mouth insert a hole-setting stick. It is required to fill solidly and evenly from top to bottom, with each bag weighing about 1.2 kg after filling. Place them upside down into sterilization baskets, put them on sterilization carts, and after bagging is completed push them into an atmospheric pressure sterilization cabinet.

From the start of bagging to completion, it is best not to exceed 3 hours; otherwise it easily leads to massive reproduction of bacteria in the fungus bags, lowering the pH value in the bags, which is unfavorable for the growth of wood ear mushroom mycelium.

3. Sterilization of Fungus Bags

Generally, atmospheric pressure sterilization is used, and a sterilization cabinet is recommended because it is convenient to use and has good heat preservation. When arranging the fungus bags, be sure not to place them too compactly, and leave sufficient channels for the flow of steam. At the same time, put cotton or sponge in to sterilize together.

Before bagging is completed, heat the water in advance to shorten the waiting time for temperature rise. After the cabinet door is closed, raise the temperature with a strong fire, and use the shortest time to raise the bag temperature to 100 degrees; during this period, open the exhaust valve to slowly discharge cold air, and close it after the cold air is fully discharged. The pressure-holding temperature can be raised to 105 degrees, so that the pressure-holding time can be shortened to 8 hours, saving fuel. The pressure must not drop midway; otherwise the pressure-holding time must be extended.

4. Cooling and Inoculation

In advance, clean the inoculation room or inoculation tent thoroughly, prepare the required tools, and place them inside.

When the fungus bag temperature drops to 60 degrees, they can be transferred to the inoculation site; during this period, be careful not to damage or dirty the fungus bags; after transfer is completed, fumigate with a disinfection fogging machine for 24 hours, and when the temperature drops to around 25, inoculation can be arranged.

Wipe the spawn clean with disinfectant solution and move it into the inoculation room.

During inoculation, one person pulls out the hole-setting stick, one person inoculates, and one person inserts sponge or cotton. During inoculation, personnel are strictly forbidden to walk around or enter and exit at will; it must be completed in one go, so as to reduce contamination.

5. Mycelium Incubation and Culture

If inoculation is done in an inoculation tent, it is recommended to culture directly in place. The temperature should be controlled at around 25°C; the purpose of temperature regulation can be achieved by adding shade nets and strengthening ventilation. If the temperature is too high, it easily causes the mycelium to be thin and weak, unable to accumulate nutrients, resulting in weak fruiting later; if the temperature is on the low side, the number of stacked layers of fungus bags can be increased to raise the local temperature.

Culture away from light; if light is seen midway, it easily leads to premature fruiting and unnecessary losses.

The relative air humidity should be 55%--60%; if too high, it easily causes mold contamination at the bag mouth.

In the early stage of mycelium incubation, depending on the temperature, the ventilation volume can be large or small; as the mycelium spreads, the ventilation volume needs to be gradually increased.

6. Bag Placement and Bud Promotion

After the mycelium fills the bag, continue culturing for one week so as to accumulate sufficient nutrients. After transporting the cultured fungus bags into the greenhouse, open holes with a hole-cutting machine, with 180 to 220 holes. After opening the holes, stack the fungus bags in the greenhouse, generally 4 to 5 layers high, to avoid excessive stack temperature. Cover the greenhouse with shade nets for shading, requiring scattered light irradiation, and increase the relative air humidity in the greenhouse to above 80%, lasting 5 d to 7 d, so that the mycelium of the fungus bags seals the fruiting holes, after which the bags can be hung for fruiting management.

Within 2 d to 3 d of hanging the bags, do not directly water the fungus bags; temperature regulation should rely on shade nets and plastic film, keeping the temperature controlled at 20°C to 25°C. Water the ground so that the relative air humidity in the greenhouse is always maintained at around 80%; after 2 d to 3 d, once the mycelium of the fungus bags has recovered, the bags can be watered, with intermittent spraying every day to bring the humidity to 90%. At this stage, be sure not to apply heavy water; focus on moisture retention, ventilate 2 times a day, lasting 7 d to 10 d, until the fruiting buds become the size of mung beans

Until the fruiting buds form to the size of soybeans, lower the relative air humidity and enter the fruiting body management stage.

7. Fruiting Management

The edges of the fruiting bodies differentiate into ear pieces and gradually extend outward. At this stage, gradually increase the amount of watering and ventilation, and spray water in as fine a mist as possible. To ensure the ear pieces are black and thick, appropriately control the growth rate of the ear pieces. In principle, do not water when the greenhouse temperature exceeds 25°C. In early spring, generally carry out intermittent spraying from 3 p.m. to before 9 a.m. the next day; after May, generally water from 5 p.m. to before 7 a.m. the next day, keeping the relative air humidity always at 90% to 95%. Adopt intermittent watering: water for 30 min to 40 min, stop water for 15 min to 20 min, repeat 3 to 4 times. According to temperature conditions, generally lower the greenhouse film when watering, and when not watering roll the greenhouse film and shade net up to the top of the greenhouse for ventilation and bag drying. Under normal circumstances, ventilate after spraying, 3 to 4 times a day; when hot, ventilate in the morning and evening; when the temperature is low, ventilate at noon. When the temperature is high and humidity is high, ventilation and regulation can also be carried out by covering shade nets and lifting the plastic film around the greenhouse, strictly preventing high temperature and high humidity.

8. Harvesting and Drying

When the ear pieces of black wood ear mushroom grow to a suitable size (depending on the variety), they can be harvested, and about 3 pickings can be arranged each day. Dry them in the sun in a timely manner, prevent rain during the process, and pay attention to moisture-proofing.

9. Management Between Flushes

After one flush is completely harvested, roll the greenhouse plastic film and shade net up to the top of the greenhouse, dry the bags for about 5 d, and then carry out watering management, that is, “dry-dry-wet-wet” moisture management. Bag-drying management is a key measure to avoid yellowing of the ear pieces. No light, high temperature, and overly rapid growth of the ear pieces are the main reasons for yellow, thin ear pieces. The management method for the second flush is roughly the same as for the first flush; high humidity and high ventilation are the key techniques.

Chen Yuanrong graduated from the College of Life Sciences of Northwest A&F University in 2012. Since 2016, he has served as deputy general manager of Yangling Tianshang Agricultural Technology Co., Ltd., mainly responsible for technical work. He holds a senior fungus horticulture work certificate and a Yangling Demonstration Zone science and technology commissioner certificate.

Summary of Technical Points for the Whole Process of Hanging-Bag Cultivation of Black Wood Ear Mushroom

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