How to grow enoki mushrooms for high yields? A detailed guide to cultivation techniques
The enoki mushroom (Flammulina velutipes) is an edible and medicinal fungus with high economic value, and its economic value determines that it has fairly broad market prospects. The key points of enoki mushroom production and management are briefly described below:
??? 1. Cultivation materials: The cultivation materials are mainly cottonseed hulls, wheat bran, corncobs and rice bran, accounting for about 90% of the total, while other auxiliary materials such as corn flour, superphosphate and calcium carbonate account for 10%, and the moisture content of the cultivation substrate is adjusted to 60%-65%.
2. Bottling, sterilization and cooling: Mechanical mixing and bottling are used. The mixing must be uniform. Each bottle is filled with 850 grams of raw material, the surface is compacted, a hole is punched in the middle of the bottle, and a filter cap is put on, so as to ensure the nutrient source and air for normal mycelial growth.
3. Inoculation: The prepared spawn is inoculated under sterile conditions using automatic mechanical inoculation. The inoculation amount is 10 grams per bottle, and an 850 ml spawn bottle can inoculate about 80-90 bottles.
4. Mycelial culture: Under certain conditions of temperature, humidity and culture time, the inoculated bottles are cultured in a dark room. The enoki mushroom has high requirements for light and is very sensitive to it, so it must be cultured in a dark room.
5. Scratching: After the mycelium has fully grown, the scratching operation is carried out. That is, remove the bottle cap and use a scratching machine to scrape off the old mycelial block at the mouth of the bottle.
6. Primordia induction: After scratching, the bottles are directly moved into the primordia induction room for primordia induction. The technical parameters are: daytime temperature 13°C-14°C, nighttime temperature 10°C-12°C, relative humidity 90%, and a duration of about 8 days.
7. Inhibition: After primordia induction is completed, the bottles are sent to the inhibition room for inhibition culture. Technical parameters: temperature 3°C-5°C, relative humidity 80%-85%, duration 5-7 days, with appropriate ventilation at the same time, ventilating for 15 minutes every 4 hours. After 5-7 hours, obvious caps and stipes grow. Also note that the light must not be strong, so as to improve the quality of the fruiting bodies.
8. Growth: When the mushroom cluster grows 1 cm out of the bottle mouth, adjust the room temperature to 6°C-8°C and carry out light treatment to improve the quality of the fruiting bodies. When the fruiting bodies grow 3-4 cm out of the bottle mouth, paper (plastic) tubes should be fitted in time.
9. Harvesting: Harvesting can be done when the stipe reaches 13-15 cm and the cap diameter is about 1 cm. 2-3 days before harvesting, turn on the electric fan to let the moisture evaporate, keeping the relative humidity of the cultivation room at 70%-80%. This can improve product quality and extend shelf life.
10. Packaging and fresh-keeping: After harvesting, the mushroom bodies are placed separately according to different grade requirements, and the connecting part between the base of the stipe and the substrate is removed. They are packaged in different sizes according to market requirements, vacuum-sealed in polyethylene film bags, and refrigerated at low temperature after packaging is completed.