What are the reasons for low yields in tea tree mushroom cultivation?
What causes low yields of tea tree mushroom? What methods can increase tea tree mushroom yields? We also ask experienced netizens to help share. Zhongdiwang has compiled the main factors affecting high and stable yields of tea tree mushroom, for reference as follows: 1. Strain degeneration: tea tree mushroom breeding work is relatively lagging, strain sources are single, and...
What causes low yields of tea tree mushroom? What methods can increase tea tree mushroom yields? We also ask experienced netizens to help shareZhongdiwang has compiled the main factors affecting high and stable yields of tea tree mushroom, for reference as follows:
1. Strain degeneration: tea tree mushroom breeding work is relatively lagging, strain sources are single, and obvious degeneration has appeared.
2. Unreasonable formula: in tea tree mushroom production, the substrate formula is highly arbitrary, especially the proportion of nitrogen nutrition is not controlled properly, seriously affecting tea tree mushroom yields.
3. Low bag-making success rate: tea tree mushroom bag making in autumn takes place under high temperature conditions, and the bag-making success rate only reaches 70%-80%, with the worst even below 50%.
4. Damage from pests and diseases: tea tree mushroom has a long growth period and is vulnerable to mites, mushroom flies, mushroom mosquitoes and other pests. Corresponding measures should be taken in production to increase tea tree mushroom yields.
Methods to increase tea tree mushroom yields:
Method 1. Select excellent strains:
At present, the excellent tea tree mushroom strains mainly cultivated in various parts of China come from two sources. One is the Fujian Sanming Fungus Research Institute; its strains have thick stipes, few fruiting bodies per cluster, darker color, brown caps, strong high-temperature tolerance of fruiting bodies, and high yields, but the fresh mushrooms have a slightly poorer taste. The other is Guangchang, Jiangxi; its strains have thin stipes, many fruiting bodies per cluster, slightly lighter color, reddish-brown caps, and slightly lower yields, but the flesh is tender and the fresh mushrooms taste good. Mushroom growers are advised to introduce mother cultures directly from formal units for propagation.
Method2. Use scientific formulas to prepare cultivation substrate:
If the nitrogen content of the tea tree mushroom substrate is too high, the contamination rate is high and fruiting is delayed; if the nitrogen content is too low, the yield is low. The following two formulas are recommended: sawdust 36%, cottonseed hull 36%, wheat bran 20%, corn flour 5%, tea seed cake 1%, light calcium carbonate 1%, sugar 1%, pH 7-7.5; or cottonseed hull 87%, wheat bran 10%, lime 2%, sugar 1%, water content 56%-60%, pH 7-7.5.
Method3. Improve the success rate of tea tree mushroom bags:
1. Selection of raw materials for substrate: the substrate must be fresh and free of mold, and the sawdust must be aged and sieved. The water content of the substrate should be appropriate, judged by a water stain between the fingers when squeezed tightly but without dripping.
2. Making tea tree mushroom bags: cottonseed hull and sawdust should be pre-wetted 24 hours in advance and mixed with lime for pile fermentation, then wheat bran is added, and the time from mixing the substrate and filling bags to putting them in the stove should not exceed 5 hours.
3. Disinfection and sterilization: put the substrate bags into a normal-pressure stove, generally 2500-3000 bags per stove, and not too many. During sterilization, achieve "strong start, controlled middle, maintained end", shorten the time to raise the temperature to 100°C as much as possible, and after the temperature reaches 100°C, maintain it for 16-18 hours to achieve thorough sterilization.
4. Cultivation of tea tree mushroom spawn: tea tree mushroom is sensitive to light and temperature, so spawn cultivation should be carried out under relatively constant temperature and light-avoiding conditions, with the temperature controlled at 22-26°C. The culture room should be inspected once every 10 days to remove contaminated spawn. Fifth is inoculating the bags. After sterilization, cool the substrate temperature to below 30°C, then put the bags into an inoculation box for inoculation. Minimize damage to the bags.
Method 4. Scientifically arrange the bag-making season:
Tea tree mushroom mycelium can grow at 5-35°C, and the suitable temperature for fruiting body differentiation is 22-26°C. Below 20°C, fruiting bodies grow slowly, flushes turn slowly, stipes are short, and yields are low; above 28°C, fruiting bodies grow quickly and open caps easily, affecting quality. In Gaochun County, mid-to-late May and mid-to-late September are most suitable for tea tree mushroom fruiting body formation and growth. Counting back 55-60 days gives the reasonable bag-making period, generally arranged in early-to-mid March and early-to-mid July for bag making.
Method 5. Do a good job in integrated pest control:
Physical control and biological control are mostly used, and chemical control should be avoided as much as possible during the fruiting period. Focus on good environmental hygiene, promptly handle waste mushroom bags, disinfect both inside and outside the mushroom house, and use clean tap water for replenishment. Use a combination of insect-proof nets, black light lamps, and the water immersion method (before mushroom primordia appear or after harvesting, pour water into the mushroom logs so the water surface is 1-2 mm above the substrate surface, soak for 2 days, then pour it out) to control insects.
Click to get more tea tree mushroom cultivation techniques
Click to get more edible mushroom cultivation techniques