What are the precautions for cultivating king oyster mushrooms?
What should be noted when cultivating king oyster mushrooms? Please give guidance. The king oyster mushroom is named for its unique almond aroma and thick, fleshy texture. It is rich in nutrients and is a rare mushroom species newly developed in recent years. The following issues need attention during cultivation: 1. Cultivation season: The king oyster mushroom belongs to the medium-low temperature type of fungi, with mycelial growth temperature...
What should be noted when cultivating king oyster mushrooms? Please give guidance.
The king oyster mushroom is named for its unique almond aroma and thick, fleshy texture. It is rich in nutrients and is a rare mushroom species newly developed in recent years. The following issues need attention during cultivation:
1. Cultivation season: The king oyster mushroom belongs to the medium-low temperature type of fungi. The mycelial growth temperature is 5-26°C, the optimum temperature is 22-24°C, and the optimum fruiting temperature is 12-18°C. Producers should choose the production season according to temperature.
2. Substrate formulation: ① Sawdust 78%, wheat bran or rice bran 15%, cornmeal 5%, sugar 1%, gypsum 1%. ② Sawdust 37%, cottonseed hull 37%, wheat bran 20%, cornmeal 4%, calcium carbonate 1%, sugar 1%. ③ Corncob 50%, cottonseed hull 15%, sawdust 15%, wheat bran 15%, cornmeal 3%, sugar 1%, calcium carbonate 1%.
3. Making the culture bags: Use 17 cm x 33 cm x 0.04 cm low-pressure polyethylene gusseted bags. Mix the substrate evenly. The water content should be about 60%. Fill to a height of 15 cm, with a wet weight of about 750-800 g. Flatten the surface of the substrate, poke a hole in the center down to near the bottom of the bag, and carry out atmospheric pressure sterilization. When the temperature reaches 100°C, maintain it for 14-16 hours.
4. Inoculation and incubation: Inoculate according to aseptic operating procedures, preferably with cottonseed hull or wheat grain. After inoculation, keep away from light and incubate the mycelium in a dry environment. Control the temperature at 22-24°C, ensure ventilation, and keep the air fresh.
5. Fruiting management: After 40-45 days of incubation, the culture bags are fully colonized. Stand them upright on bed frames or in a single row upright on the ground. When primordia form, open the bags, straighten the bag film, maintain the ambient temperature at 12-18°C, and keep the relative humidity at 80%. Cover the bag surface with newspaper and spray water to retain moisture.
6. Harvesting: Generally after about 13-15 days, harvest when the caps are about to flatten and the spores have not yet been discharged. After harvesting, stop spraying water and rest the mycelium for one week before entering the management for the second flush.
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