Detailed Explanation of Liquid Spawn Cultivation Methods for Tea Tree Mushroom
How to cultivate Tea Tree Mushroom with liquid spawn? Please introduce. You can refer to the following methods for cultivating Tea Tree Mushroom with liquid spawn: 1. Seasonal arrangement. The optimum temperature for the mycelial growth of Tea Tree Mushroom is 22-26°C, and 18-25°C is suitable for fruiting body growth. Due to the relatively long cycle of traditional cultivation methods, at most two seasons can be done in a year, namely spring...
How to cultivate Tea Tree Mushroom with liquid spawn? Please introduce
You can refer to the following methods for cultivating Tea Tree Mushroom with liquid spawn:
1. Seasonal arrangement
The optimum temperature for the mycelial growth of Tea Tree Mushroom is 22-26°C, and 18-25°C is suitable for fruiting body growth. Due to the relatively long cycle of traditional cultivation methods, at most two seasons can be done in a year, that is, inoculation in spring from February to March with fruiting from April to June, or inoculation in autumn from August to September with fruiting in mid-to-late October and March of the following year. Using liquid spawn greatly shortens the cultivation cycle. Because liquid spawn germinates quickly and colonizes the substrate quickly, the mycelial growth time is short, and at the same time multiple intermediate steps of spawn preparation are omitted, so cultivation can be carried out in multiple seasons each year, thereby multiplying economic benefits.
2. Reasonable preparation of the culture medium
The mycelial protease activity of Tea Tree Mushroom is relatively strong, and its growth and development require abundant nitrogen sources. When preparing the culture medium, the amount of nitrogen source supplement added must be appropriate. If the nitrogen content of the substrate is too high, it will cause a high contamination rate and delayed fruiting; if the nitrogen content of the substrate is too low, it will affect yield. After repeated cultivation experiments and comparisons, the researchers of our unit selected the following formulas:
(1) Hardwood sawdust 63%, cottonseed hull 20%, wheat bran 15%, gypsum 1%, quicklime 1%.
(2) Hardwood sawdust 75%, cottonseed hull 10%, wheat bran 10%, corn meal 3%, calcium carbonate 1%, gypsum 1%.
(3) Sawdust 43%, corncob 39%, wheat bran 15%, cottonseed hull 10%, calcium carbonate 1%, gypsum 1%.
3. Mixing materials, bagging, and sterilization
Choose fresh culture materials free of mold, with moderate coarseness. If the raw materials are too coarse, they easily puncture the plastic bags and cause contamination by miscellaneous fungi; if too fine, they affect air permeability and the mycelium grows slowly. Mix the prepared raw materials evenly in dry form, add water to adjust the moisture content to about 60%. When filling the material, use 17 x 33 cm gusseted plastic bags, fill each bag with 300-400 grams of dry material, and put on a cotton-free collar cap to seal the opening. Sterilize under normal pressure at 100°C for 6-8 hours, and inoculate with liquid spawn after cooling.
4. Spawn production and cultivation
Producing a batch of spawn with a liquid spawn culture device takes only 3 days, which is 1/10 of the cycle when using solid spawn. The cost of spawn per tank is 195 yuan, and it can inoculate 4,000-5,000 bags. Because liquid spawn has fluidity, there are many germination points. Six hours after inoculation, the spawn can be seen germinating and turning white, and after 24-48 hours it can colonize the substrate and grow, leaving no opportunity for miscellaneous fungi to infect. Generally, under the condition of 25°C, after 18-20 days of spawn running, the cultivation bags are fully colonized, and the growth period is 50% of that when using solid spawn.
5. Fruiting management
Tea Tree Mushroom is sensitive to light and easily forms fruiting bodies under scattered light and variable temperature conditions, and no light is needed during the mycelial culture stage. After the mycelium of Tea Tree Mushroom is fully grown, move it into a fruiting shed or room, untie the bag opening to increase air and scattered light, increase the temperature difference stimulation, spray water on the ground and in the space so that the air humidity reaches 85-95%, and control the fruiting temperature at 10-26°C. Within this range, if high temperature (or low temperature) can be maintained for 3-5 days and then the temperature is suddenly lowered (or raised) for 3-5 days, it will be beneficial to primordium formation, making fruiting more uniform, with larger clusters and obvious flushes. If managed properly, after 5-7 days the mycelium on the surface of the spawn bag turns into brown patches, with white mycelial masses on them; at this time the primordia can be seen, and they can be harvested in about 10 days. In order to reduce water loss from the culture material, the bag opening should not be too large when opening the bag. The sealing cap can be removed, and after the fruiting bodies form, the collar ring can be taken off and the bag opening untied for fruiting. After each flush is harvested, scrape off 1-2 cm of the dehydrated mycelial skin on the surface, and at the same time replenish water, so that the fruiting bodies of the next flush differentiate, with more quantity and higher yield.
6. Prevention and control of diseases and insect pests
During the fruiting stage of Tea Tree Mushroom, the mushroom shed and the surrounding environment should be kept clean and hygienic. Before fruiting, the mushroom shed can be disinfected with dichlorvos and carbendazim to reduce sources of fungi and insects; in fruiting management, attention should be paid to ventilation and air exchange to avoid the occurrence and spread of diseases and insect pests caused by high temperature and high humidity; when fruiting in the high-temperature season, humidity should be properly controlled, water should be sprayed less, and water must never be sprayed on the fruiting bodies. Dead mushrooms and rotten mushrooms found should be picked and handled in time.
7. Harvesting
Tea Tree Mushroom should be harvested when the cap is hemispherical. If harvested too late, the cap is likely to dry out, break, or fall off, and its commercial value is low. When harvesting, pinch the base of the stipe with your fingers and gently twist it up so that the fruiting body separates from the culture medium. After removing impurities from the root, sell it fresh or dry it. Each bag can produce 3-5 flushes, with a fresh mushroom yield of 0.2-0.3 kg per bag, and the biological conversion rate can reach about 70-90%.
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