What growing requirements must be met to cultivate wine cap mushrooms?
What are the growing requirements for wine cap mushrooms? Please give a detailed introduction to the requirements of wine cap mushroom growth for temperature, humidity and pH (pH value); you can refer to the following list: ① Mycelial growth stage. The mycelial growth temperature range of wine cap mushrooms is 5-36°C, and the optimum growth temperature is 24-28°C. Below 10°C and above 32°C...
What are the growing requirements for wine cap mushrooms? Please give a detailed introductionThe requirements of wine cap mushroom growth for temperature, humidity and pH (pH value) can refer to the following list:
① Mycelial growth stage. The mycelial growth temperature range of wine cap mushrooms is 5-36°C, and the optimum growth temperature is 24-28°C. Below 10°C and above 32°C, the growth rate declines rapidly; above 36°C, the mycelium stops growing, and if the high temperature lasts a long time it will cause the mycelium to die. At low temperatures, the mycelium grows slowly, but its vitality is not affected. When the temperature rises above 32°C, although it will not yet cause the mycelium to die, once the temperature returns to the suitable range the mycelial growth rate has already clearly weakened. If this happens in actual cultivation, it will affect the mycelial run in the straw pile and affect the yield.
② Fruiting body growth stage. The temperature range required for the formation of wine cap mushroom fruiting bodies is 4-30°C, and the optimum temperature for primordium formation is 12-25°C. Within this temperature range, as the temperature rises, the fruiting bodies grow faster, the caps are smaller and the veils open easily; at lower temperatures, the fruiting bodies develop slowly, the caps are often larger, the stipes are thick and plump, the quality is good, and the veils do not open easily. If the fruiting bodies encounter frost or snow during growth, the mushroom buds can survive as long as certain frost protection measures are taken. When the air temperature exceeds 30°C, the fruiting body primordia are difficult to form.
(4) Light. The mycelium of wine cap mushrooms can grow entirely without light, but scattered light promotes the formation of fruiting bodies. In actual cultivation, choosing a semi-shaded environment for the cultivation site gives better results. This is mainly shown in two aspects: first, the yield is high; second, the mushrooms are brightly colored and robust, which may be because sunlight raises the ground temperature and, through the evaporation of water vapor, promotes air exchange in the substrate so as to meet the mycelium's and fruiting bodies' requirements for nutrients, temperature, air, moisture and so on. However, if direct sunlight lasts for a relatively long time and reduces air humidity, it will cause the stipes of mushrooms that are growing rapidly and approaching harvest to crack, affecting the appearance of the product.
(5) Air. Wine cap mushrooms are aerobic fungi, and fresh, ample air is one of the important environmental conditions for ensuring normal growth and development. During the mycelial growth stage, they are not sensitive to aeration requirements, and the carbon dioxide concentration in the air can reach 0.5%-1%; during the fruiting body growth and development stage, the carbon dioxide concentration in the space is required to be below 0.15%. When the air is not circulating and oxygen is insufficient, both mycelial growth and fruiting body development will be inhibited. Especially when fruiting bodies appear in large numbers, even more attention should be paid to ventilating the site. Only by ensuring fresh air at the site is it possible to obtain high quality and high yield.
(6) pH value. Wine cap mushrooms can grow at a pH value of 4.5-9, but a slightly acidic environment with a pH value of 5-7 is more suitable. In a culture medium with a higher pH value, the mycelium grows slowly in the early stage, but during the process of mycelial metabolism, organic acids are produced, which lowers the pH value of the culture medium. The mycelium can grow normally under the natural pH value conditions of a rice straw culture medium.
(7) Soil. During the vegetative growth stage of wine cap mushroom mycelium, it can grow normally in an environment without soil, but casing soil can promote the formation of fruiting bodies. Without casing soil, mushrooms can still emerge, but the time is noticeably prolonged, and this is related to the microorganisms in the casing layer. The casing soil is required to contain humus, have a soft texture, and have a relatively high water-holding capacity. Soil from gardens is suitable for casing, and sandy soil and clay soil must be avoided. The pH value of the soil is best at 5.7-6.0.
In summary, the main parameters for wine cap mushroom cultivation are:
(1) Mycelial run: mycelial culture temperature 21-27°C; moisture content of the culture material 70%-75%; culture time 25-45 days; carbon dioxide concentration >2%, ventilation 0-1 times per hour, no light required.
(2) Mushroom bud formation: primordium differentiation temperature 10-16°C, relative humidity 95%-98%; time 14-21 days; carbon dioxide concentration<0.15%；通风每小时4～8次或根据二氧化碳的浓度而定；光照100～500勒克斯。
(3) Fruiting body development (mushroom growth): growth temperature 16-21°C, relative humidity 85%-95%; time 7-14 days, carbon dioxide concentration<0.15%，通风每小时4～8次，光照100～500勒克斯，出菇两潮间相隔3～4周。
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