Wine Cap Stropharia (Stropharia rugosoannulata) Cultivation Techniques: Video and Image Collection
Wine Cap Stropharia, also known as Zhuohuan Wine Cap Stropharia, Wine-red Stropharia, or Zhou Stropharia, is one of the rare new edible mushroom species recommended by the Food and Agriculture Organization of the United Nations to developing countries. This mushroom is rich in nutrients, with tender flesh, crisp stems, and good taste. Dried mushrooms have a rich aroma comparable to shiitake, and are highly favored by consumers. I. Biological Characteristics...
Wine Cap Stropharia, also known as Zhuohuan Wine Cap Stropharia, Wine-red Stropharia, or Zhou Stropharia, is one of the rare new edible mushroom species recommended by the Food and Agriculture Organization of the United Nations to developing countries. This mushroom is rich in nutrients, with tender flesh, crisp stems, and good taste. Dried mushrooms have a rich aroma comparable to shiitake, and are highly favored by consumers.
I. Biological Characteristics:
1. Nutrition: The main nutrients are carbon sources, nitrogen sources, cellulose, hemicellulose, lignin, glucose, and sucrose. Mycelium growth requires a certain amount of peptone, inorganic nitrogen, and trace inorganic salts; fruiting body growth requires trace elements from the soil, and fruiting bodies are difficult to form without soil.
2. Temperature: The mycelium growth temperature range is 5-34°C, with an optimum temperature of 25±2°C. Below 12°C, mycelium growth is slow; above 35°C, mycelium stops growing and is prone to aging and death. The temperature for primordium and fruiting body formation and development is 4-30°C, with an optimum temperature of 14-25°C. When the temperature is below 4°C or above 30°C, fruiting bodies are difficult to form and grow.
3. Moisture: The water content of the mycelium growth medium should be 65%-70%. For primordium differentiation, the relative air humidity should be between 85%-95%.
4. Air: Mycelium growth has low oxygen requirements, with CO2 concentration not exceeding 2%. During the fruiting body growth and development stage, sufficient oxygen is required. Insufficient oxygen and excessively high CO2 easily lead to deformed mushrooms. During fruiting, ventilation should be provided for 2-3 h daily.
5. Light: The mycelium growth stage does not require light. Fruiting body growth requires 100-500 lx of light. Scattered sunlight can promote robust fruiting bodies and improve quality.
6. pH: Wine Cap Stropharia is suitable for growth in a slightly acidic environment. Mycelium can grow at a pH of 4-9 in both medium and soil, but pH 5-5.6 is optimal. For mycelium growth, the substrate medium pH should be 5.5-5.6; for fruiting body growth, the substrate compost pH should be 5-6; for casing soil material, the pH should be 5.5-6.
II. Selection of Cultivation Site: Wine Cap Stropharia can be cultivated artificially both indoors and outdoors, with no significant difference in yield. Indoors, choose vacant land for cultivation; outdoors, winter fallow fields, vegetable garden plots, and orchard plots can be used as cultivation sites. The cultivation site requires slightly acidic, fertile garden soil or orchard soil with humus. Sufficient sunlight, good drainage, and a shading rate of 30% sun and 70% shade or 20% sun and 80% shade are required. Before sowing, loosen the soil and sun-bleach it to mature and loosen the soil, then use pesticides and sterilizing agents for insecticidal and sterilization treatment. If the plot has white ants and earthworms, sprinkle ant-killing powder and tea seed cake powder on the bottom of the beds.
III. Cultivation Season Arrangement : Wine Cap Stropharia can generally be sown when the temperature is 8-30°C, with the optimum temperature being 15-26°C. The fruiting period should be arranged when the temperature is 15-26°C. In our province, sowing in mid-August and mid-February, with fruiting beginning in early October and mid-April, is appropriate. Under normal conditions, from sowing to the end of fruiting and harvest takes 3-4 months.
IV. Selection, Preparation, and Treatment of Compost:The organic compost for Wine Cap Stropharia can be sourced locally according to different regions. The cultivation material should be fresh, dry, not moldy, and not rotten. Formulas: dry pure rice straw 100%; dry pure wheat straw 100%; soybean stalks 50%; corn stalks 50%; dry rice straw 80%, dry sawdust 20%; dry rice straw 40%, rice husks 40%, mixed wood sawdust 20%.
V. Sowing Method When sowing:For indoor ground cultivation, first spread a layer of 4-5 cm thick humus soil on the ground and shape the bed into a turtle-back-shaped bed with a height of 30 cm, a width of 1.3 m, and unlimited length. Leave a 40 cm walkway between beds. If the soil is dry, spray water first before laying material. When laying material, the first layer should be 8-10 cm thick, then sow 50% of the spawn, and the third layer should be 4-5 cm thick. Use 25 kg of dry material per sq m, with a total material thickness of 20-25 cm. Use 2-4 bottles of spawn with the hole-sowing method. After sowing, cover the material surface with plastic film to retain moisture and promote mycelium growth, and pay attention to lifting the film several times a day for ventilation.
VI. Scientific Management:The initial mycelium of Wine Cap Stropharia has weak vitality, and three points should be noted: first, do not use aged spawn; the spawn age should be appropriate; second, the water content of the compost should be appropriate, between 70%-75%; third, the temperature should be normal, avoiding high temperatures as much as possible.
After sowing during the high-temperature season, observe the temperature changes of the compost pile daily. When the material temperature exceeds 30°C, uncover the film for ventilation, spray cold water on the bed surface to cool down, and keep the temperature within the suitable range required by the mycelium. If the bed surface is dry, spray water to maintain moisture, with water applied just enough not to seep through the material. When the temperature is below 10°C and on rainy days, cover with film.
Under normal temperatures, mycelium begins to germinate in 4-5 d. After 30-35 d of laying material, when the mycelium has run through 2/3 of the material, begin casing soil. The casing material should be humus soil (surface soil from forests or slightly acidic bamboo and wood sawdust waste soil). The soil water content should be maintained at 20%, with a total casing thickness of 3-5 cm. After casing, within 15-20 d, mycelium can be seen climbing onto the soil surface; at this time, increase ventilation. After the mycelium has completely run through the soil surface, uncover the film and stop spraying water to reduce humidity, causing the mycelium on the bed surface to lie down. Then the mycelium within the soil layer begins to form mycelial strands, knotting into large numbers of white fruiting body primordia. During this period, pay attention to the temperature of the bed surface soil so that the small primordia expand to form small mushroom buttons, and maintain the relative air humidity at 85%-95%. Water spraying should be done lightly and frequently, just enough to make the surface soil moist. Wine Cap Stropharia generally takes 5-10 d from small mushroom button to maturity.
VII. Harvesting and Processing : Mature Wine Cap Stropharia should be harvested when the outer layer of the mushroom cap membrane has just ruptured and the cap is still incurved and not yet opened. When harvesting, grasp the base of the mushroom stem with your fingers and twist gently a few times, then press down on the substrate with the other hand and pull upward. Remove the soil-covered base of the stem and it is ready for market. It can also be frozen or processed into dried products. After harvesting one batch of mushrooms, replenish the water content and allow the mycelium to rest before fruiting again. After 10-12 d, the second flush of mushrooms begins to appear. The management method is the same as for the first flush, and 2-4 batches of mushrooms can be harvested continuously.
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