Detailed Explanation of Key Cultivation Techniques for White Enoki Mushroom
I. Culture material formula and preparation method: 1. Formula: For the cultivation of white enoki mushroom, the raw materials and formula should mainly consider the carbon and nitrogen content and the ratio between the two. Generally speaking, nutrient-rich raw materials can be supplemented with less auxiliary material; raw materials with low nitrogen content can be supplemented with more bran. Because white enoki mushroom is...
I. Culture material formula and preparation method:
1. Formula: For the cultivation of white enoki mushroom, the raw materials and formula should mainly consider the carbon and nitrogen content and the ratio between the two. Generally speaking, nutrient-rich raw materials can be supplemented with less auxiliary material; raw materials with low nitrogen content can be supplemented with more bran. Because white enoki mushroom is a natural auxotroph for vitamin B1 and B2, it is essential to add cornmeal and bran rich in B vitamins to the culture material. At present, the three most commonly used formulas for cultivating white enoki mushroom across the country are as follows: (1) 85% cottonseed hulls, 10% bran, 3% cornmeal, 1% gypsum, 1% lime. (2) 68% sawdust, 25% bran, 5% corn flour, 1% gypsum and 1% lime. (3) 73% corncob, 20% bran, 5% cornmeal, 1% gypsum and 1% lime.
2. Preparation method: When mixing the material, first mix the water-insoluble main material and auxiliary materials evenly, then dissolve the gypsum and lime in water, afterward add the water to the culture material and turn it once with a shovel. The material-to-water ratio should be about 1:1.2. Finally, use a material mixer to stir all the material once. It should be noted that after mixing, strive to bag and sterilize quickly; if piled up and left to heat for a long time, the culture material will become sour and spoiled.
II. Bagging and sterilization:
1. Bagging: The most commonly used plastic bag for cultivating white enoki mushroom is low-pressure high-density polyethylene, with specifications of 17cm x 34cm x 0.04cm. When bagging, first tie one end tightly, then fill the material by hand or with a bagging machine. When filling, make it moderately tight and avoid tearing the plastic bag. The amount of dry material per bag is 0.45kg, and finally tie the other end with plastic rope.
2. Sterilization: The most commonly used sterilization method is atmospheric pressure sterilization. In the vast rural areas of our country, there are usually two methods of atmospheric pressure sterilization: one is an earth steam cooker; the other is using a small atmospheric pressure boiler to produce steam. The specific method of sterilization with a small atmospheric pressure boiler is as follows: first clean the sterilization site, then arrange the plastic baskets (polypropylene) or iron baskets already filled with bags layer by layer, generally sterilizing 3000-5000 sticks at a time. Cover the top with one layer of plastic sheeting (two layers may be used for old plastic sheeting), then cover with one layer of tarpaulin. Press down the surrounding edges with sandbags. At this point the small atmospheric pressure boiler can begin to light the fire and heat up. The steam it produces enters the sterilization stack through two plastic pipes placed beforehand at the bottom of the mushroom sticks. After about 3-5 hours, the temperature inside the stack reaches above 100 degrees C, and at this point start timing the sterilization for 12-15 hours.
III. Inoculation:
The entire inoculation process should be carried out under sterile operation. Whether sterile operation can be achieved is the key to the success or failure of inoculation. The inoculation methods can be divided into inoculation box, inoculation tent and inoculation room. The inoculation box is the most commonly used inoculation method for individual households, especially suitable for new growers. The inoculation tent and inoculation room are commonly used methods for large-scale production by mushroom farms with the necessary conditions. The method of inoculation with an inoculation box is as follows:
1. Inoculation box and its treatment: The airtightness of the inoculation box must be good. The sleeves of the inoculation box should be made of two layers of non-breathable cloth, with two elastic bands at the front and back. For an old inoculation box, before use first rinse it clean with water and dry it in the sun, then fumigate and disinfect it once more. The inoculation box should be placed as much as possible in a dry, clean room with good airtightness.
2. Selection and treatment of spawn: Before use, the spawn must be selected once by a designated person. The treatment method for the selected spawn before use is as follows: first wash off the dust on the surface of the spawn with 0.5-1% formalin water, then immerse the spawn in 3% Lysol solution for a few seconds and take it out.
3. Fumigation: Place the sterilized mushroom sticks cooled to below 26 degrees C into the inoculation box. At the same time, also place the spawn and inoculation tools into the inoculation box and ignite a smoke disinfectant for fumigation. The fumigation time is 1 hour.
4. Inoculation: After fumigation is completed, inoculation can be carried out immediately. The specific inoculation method is as follows: the inoculation personnel should wash and disinfect their hands. Light the alcohol lamp inside the inoculation box and carry out the inoculation operation above it. The movements should be skilled and quick. Each bottle of spawn (500ml) can inoculate 15 mushroom sticks (inoculated at both ends).
IV. Spawn-running management:
Transport the inoculated mushroom sticks promptly to the spawn-running room or plastic greenhouse for spawn-running management. Whether it is a spawn-running room or a plastic greenhouse, the most important requirements are: clean, dry, ventilated, dark, and at a suitable temperature. In the cultivation of white enoki mushroom in our country, because the fruiting methods differ between the south and the north, the arrangement of the mushroom sticks during spawn running is also different. In addition, the arrangement of mushroom sticks during summer spawn running and winter spawn running is also not the same. The spawn-running management of mushroom sticks mainly involves artificially creating conditions suitable for the growth of white enoki mushroom mycelium.
White Enoki MushroomThe key points of spawn-running management are as follows: the temperature should be controlled at 20-25 degrees C. If the temperature is too low, the mycelium grows slowly, affecting the fruiting time; if the temperature is high, the mycelium grows faster, but the quality of the mycelium is poor, affecting the yield. The humidity for spawn running should be as low as possible, and no water should be sprayed during the entire spawn-running process.
The mycelium growth of white enoki mushroom does not require light, especially direct sunlight. The spawn-running site should be ventilated in combination with temperature. After 10 days of spawn running, the plastic ropes at both ends of the mushroom sticks can be removed to increase oxygen, or holes can be made at both ends of the mushroom sticks with a large needle to increase oxygen. During the spawn-running process, try not to turn the mushroom sticks, to avoid primordia forming in the middle of the sticks and fruiting. If a small amount of contaminated sticks is found, do not move them at first. When the mycelium of most mushroom sticks has grown to half, pick out the sticks contaminated at both ends or with heavier contamination in the middle. The culture material in the bags can be crushed and sun-dried for cultivating shaggy mane mushroom or straw mushroom.
V. Fruiting management:
The fruiting management of white enoki mushroom has a relatively large impact on its yield and quality. In southern China, the fruiting method mostly adopts one layer on the ground or multiple layers on bed frames with one end facing upward for fruiting, and the fruiting method often adopts the "primordium regeneration method." In northern China, the fruiting method mostly adopts semi-underground plastic greenhouses with three-dimensional wall-style fruiting from both ends horizontally. The fruiting method mostly adopts the direct fruiting method. Regardless of the fruiting method used, the key points of fruiting management are as follows:
1、White Enoki MushroomMethods for promoting fruiting:
When the mycelium of the mushroom sticks (spawn bags) has fully grown, after about one week they can enter the fruiting management stage. First pull open the bag opening so that the bag film leaves the material surface, to facilitate oxygen increase and primordium promotion. At the same time, at the inoculation points at both ends of the bag, remove the obviously larger spawn blocks. The few but large young mushrooms that first grow on the spawn blocks should also be removed in time. Otherwise, on the one hand most small mushrooms will not get nutrients, and on the other hand it will affect the overall occurrence of mushroom buds.
At this stage, the most important thing is humidity. All measures should be taken to increase humidity to 90-98%. Because the number of primordia formed at this stage directly affects the final yield, and the greater the humidity, the more primordia are formed.
When ventilation and humidity conflict, humidity should be given first priority. If spawn running and fruiting occur in the same site, ventilate continuously for 2-3 days before promoting fruiting, to completely expel the waste gas produced during spawn running. Once the bag opening is pulled open, there should be less ventilation and high humidity. In addition, at this stage, the temperature should be regulated at 8-13 degrees C. Maintain appropriate scattered light to stimulate the formation of primordia.
2. Fruiting body growth:
When a large number of fish-roe-like mushroom buds appear on the material surface, promptly open the entire bag opening, and control the temperature at 8-10 degrees C. When the small mushrooms grow to more than 3cm, appropriately reduce humidity and light intensity to promote stipe growth. Ventilate according to the morphology of the mushrooms, and the carbon dioxide concentration should be maintained at 0.1-0.15%. If the mushroom shed is too airtight, needle-tip mushrooms are easily formed, affecting yield and quality. When encountering this situation, do not panic; immediately ventilate, increase light, and it can be changed back in a few days.
The focus of management at this stage is temperature control. The temperature should be controlled below 10 degrees C, because the level of temperature directly affects the quality of the product and shelf life. If the temperature exceeds 13 degrees C, fresh white enoki mushroom has a short preservation period and is prone to rot and deterioration. Everyone must pay attention to this point. In addition, the most likely problem at this stage is "high-temperature burning of the mushrooms." Because during the fruiting body growth stage of white enoki mushroom, a large amount of biological heat is produced, causing the temperature in the shed to reach above 13 degrees C, resulting in unnecessary economic losses. Especially in northern regions, because three-dimensional cultivation is used, there are more fruiting bags per unit area, making high temperatures more likely. Everyone should also pay attention to this point.
VI. Harvesting:
1、White Enoki MushroomHarvest standard:When the stipe of white enoki mushroom grows to 12-14cm and the cap is within 1.2cm, it should be harvested in time. Before harvesting, two measures should be taken: one is to lower the temperature, the purpose of which is to extend the preservation time of the mushrooms; the other is to ventilate and reduce humidity, to make the mushroom bodies look better in appearance. If at the time of harvesting, some mushroom sticks in the same fruiting workshop or shed are forming primordia, then ventilation and humidity reduction should not be carried out; instead, after harvesting, ventilate and reduce humidity on the fresh mushroom products.
2、White Enoki MushroomHarvesting method:In the same mushroom shed, because the time of opening the bags and forming primordia differs and the temperature of the upper mushroom sticks differs from that of the lower mushroom sticks, the harvesting time is also not the same. The basic principle is to harvest the large ones and leave the small ones, selecting for harvest according to the harvest standard. After harvesting, the "fuzzy mushrooms" at both ends of the mushroom sticks should not be removed, nor should the sticks be scratched, as this is beneficial to the formation of the second flush of mushrooms.
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