What should be noted when growing reishi mushrooms? A detailed guide to reishi cultivation techniques
What should be noted when growing reishi mushrooms? We hope experienced readers can help explain. The planting notes for growing reishi mushrooms have been compiled by Zhongdiwang and are listed below for everyone's reference. 1. Precautions for reishi cultivation 1. Preparation of spawn and key points: The raw material formula is 60% cottonseed hulls, 20% mixed sawdust, 2% bran...
What should be noted when growing reishi mushrooms? We hope experienced readers can help explain.The planting notes for growing reishi mushrooms have been compiled by Zhongdiwang and are listed below for everyone's reference.
1. Precautions for reishi cultivation
1. Preparation of spawn and key points:
The raw material formula is 60% cottonseed hulls, 20% mixed sawdust, 20% bran, plus 1% sugar, 2% soybean cake, 1.5% gypsum and 1.5% lime, and 0.4% magnesium sulfate. When preparing, first mix the main ingredients dry and evenly, then dissolve the sugar, lime and magnesium sulfate in water, spray onto the main ingredients and turn and mix again. When the moisture content is uniform (60-65%), it can be inoculated.
For the spawn bags, it is best to use 17 x 35 cm polypropylene tubing, tied at both ends and inoculated at both ends. Each bag can hold 0.5 kg of dry material. When filling, the tightness should be consistent, and the bag openings at both ends should be tied tightly.
After the bags are filled, carry out normal-pressure (or high-pressure) sterilization in time. When the temperature reaches 100 degrees C, maintain it for 8-9 hours. After stopping the fire, let it sit for another 5-6 hours, then take it out and cool the bags. When the temperature of the material bags drops below 30 degrees C, it can be inoculated.
During inoculation, strict control is required, with sterile operation to reduce contamination. During the mycelial growth stage, keep the light dim, control air humidity below 70%, and maintain the temperature at 24-28 degrees C. Turn the bags once every 7-10 days, and promptly remove and handle any contamination found. Generally, after 25-30 days the mycelium can fill the material bags, and after 5-7 days it can be expanded for spawn. During expansion, mycelial culture is the same as for the spawn.
2. Points to note after mushroom emergence:
Mushroom emergence can be scheduled from late April to mid-October. When the reishi bags are full of mycelium and primordia begin to appear, emergence management can begin. Because Zizhi has a short stalk or even no stalk, the bag cannot be completely removed when casing soil is applied. A 2-3 cm section of the bag should be left at one end, and the rest should be fully removed, then casing soil should be applied.
The soil should be covered to below 0.5 cm from the bag opening to prevent the mushroom layer from touching the soil and affecting quality. About 50 bags per square meter, with about 2 cm between bags. After casing soil, sprinkle water with a watering can to wash away excess soil at the bag ends, and cut off the bag openings after two days. The mushroom bed should not be too wide; 80 cm is suitable. After casing and tidying, begin controlling temperature.
The temperature should be kept between 22-30 degrees C, and air humidity should be controlled at 85-90%. Increase light and ventilation so that mushroom buds form early and differentiate quickly. Under suitable conditions, it generally takes about 40 days from cultivation to harvest.
The sign of reishi maturity is that the cap changes from thin to thick, the color changes from light yellow to reddish brown, the white growth ring around the cap has disappeared, and a small amount of spore powder is released inside the tubes. The cap becomes glossy. Mature reishi has stopped growing, and its resistance to stress and contaminating fungi is weakened. In addition, the temperature and humidity in the reishi shed are relatively high, so it is prone to contamination by competing fungi.
Therefore, it should be harvested in time. When harvesting, use a sharp knife to cut it off from the base of the stalk, or directly twist off the stalk by hand. The harvested reishi should be promptly placed on a clean cement yard to dry in the sun, strictly preventing debris from sticking to it. It can also be dried at 40-60 degrees C until the moisture content drops to 12%.
2. Disease and pest control
1. Trichoderma green mold (Penicillium) and Neurospora: On the culture material, the growing points of the reishi stalk and the hymenium under the cap are both easily damaged. In the early stage, Penicillium mycelium is white and loose and cottony; after producing conidia, it becomes light green or blue-green. In the early stage, Trichoderma mycelium is grayish white or dense white cottony, and soon produces yellow-brown, black or dark green conidia.
Green mold has strong reproductive capacity. After infection during the reishi mycelial growth stage, mycelial growth is inhibited, and in severe cases no fruiting bodies can be produced. After fruiting bodies are infected, they may rot and die in severe cases. Neurospora is rampant in hot, humid summers, mainly spreading very quickly at the bag openings of the culture material and at the base and edges of fruiting bodies, producing large amounts of orange-red powdery spores. For the control of contaminating fungi, Kemeling injection can be used, and for fruiting bodies, Kemeling plus lime can be used to scrub or cover. In severe cases, they can be removed, burned or deeply buried.
2. Mushroom flies: Mushroom flies lay eggs on the surface of the culture material. After a few days, they hatch into maggots. The maggots burrow into the culture material and destroy the mycelium, and later harm the fruiting bodies by feeding on the tissue. For mushroom flies and other pests, prevention must be the main approach. Before the culture bags are brought into the shed, spray the inside and outside with 0.2% dimethoate or 0.2% deltamethrin to thoroughly kill the insects.
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