What are the key technical points for the cultivation and management of king oyster mushroom?
How can bag (log) cultivation of king oyster mushroom achieve high yields? Please refer to the following techniques for king oyster mushroom cultivation: 1. Varieties. The king oyster mushroom was introduced not long ago, and compared with other edible fungi, the varieties are relatively few. At present, king oyster mushroom can be roughly divided into 3 types, as shown in the table. Variety type, fruiting range, suitable temperature...
How should king oyster mushroom be managed during cultivation? Please provide an introduction and guidance.The king oyster mushroom is a rare large fleshy agaric of excellent quality. Its flesh is thick, the cap opens slowly, the stipe tissue is fine, dense and firm, snowy white, thick and long, with few spores, a long shelf life, a delicious taste and an excellent mouthfeel, and its market prospects are promising.
I. Growth and development conditions
The king oyster mushroom is a low-temperature edible fungus. The optimum temperature for mycelial growth is 25°C, and the optimum temperature for primordium formation is 12-15°C. Below 8°C, mushroom buds will not form and are also difficult to grow; above 20°C, fruiting is difficult, and the small mushroom buds that form also shrivel and die. For the mycelial substrate, a water content of 60% and a relative humidity of 70% are suitable. During the mushroom bud formation stage, a relative humidity of 85%-95% is suitable, and during the growth stage, 85%-90% is suitable. The mycelial growth stage does not require light; under dark conditions, mycelial growth is faster. Mushroom bud formation and development require a certain amount of scattered light. If it is too bright, the mycelium turns black; if it is too dark, the cap turns white and the stipe becomes longer.
During the mycelial growth stage, carbon dioxide promotes mycelial growth. During the primordium formation stage, sufficient oxygen is needed for the mushroom buds to grow normally. The optimum pH range of the substrate during the mycelial growth stage is 6.5-7.5, and the optimum pH during fruiting is 5.5-6.5.
II. Cultivation techniques
1. Substrate raw materials: cottonseed hulls and sawdust can be selected as the main cultivation substrate. A reference formula is 47% sawdust, 30% cottonseed hulls, 20% wheat bran, 1% sugar, 1.5% calcium carbonate and 0.5% lime. The sawdust must be sieved to prevent puncturing the cultivation bags. Adding wheat bran, cornmeal, etc. can achieve fairly satisfactory yield and benefits.
2. Cultivation method: At present, bag cultivation with sterilized substrate is the main method. The cultivation bag size is suitably a 33 cm x 17 cm polypropylene bag or a 20-24 cm x 40-45 cm fungal log. At the same time, strictly check whether the cultivation bags are sealed to prevent contaminating microorganisms from invading through damaged areas after sterilization.
3. Cultivation time: Under natural conditions, inoculation is generally more suitable in late autumn (mid to late October). If the temperature is too low or too high, it is difficult to form fruiting bodies. Below 10°C and above 18°C, fruiting is difficult. Arranging the cultivation season suitable for the local area according to the suitable fruiting temperature is particularly important.
4. Cultivation management: After the mycelium has fully colonized the bag, fruiting can be promoted. By spraying water mist into the space and onto the ground, the humidity of the cultivation room can be maintained at 85%-95%. Generally, after 15-20 days, mushroom buds appear. In king oyster mushroom cultivation, one should master opening the bag when the primordia form and small buds appear. Opening the bag at this time allows normal primordium differentiation and small mushroom development, with neat fruiting and good commercial quality of the mushrooms. If the bag is opened before the mycelium has knotted, it is difficult to form primordia or primordia form slowly, fruiting is uneven, and the commercial quality of the mushrooms is poor. If the bag is opened when the fruiting bodies are relatively large, deformed mushrooms will appear inside the bag, and in severe cases they will shrink and rot. The speed of budding is greatly related to heat preservation. When the temperature is 13-15°C, fruiting is fastest, there are many mushroom buds, fruiting is neat, and harvest can be done in about 15 days. Below 8°C, mushroom buds will not form, and even fruiting bodies that have already elongated will stop growing and gradually shrink and die. At 20°C, it is also very difficult to bud, and all formed mushroom buds will shrink and die. In order to extend the shelf life of the fruiting bodies, 2-3 days before harvest, the humidity should preferably be controlled at about 85%. During management, be careful not to spray water onto the mushrooms. When the temperature is high, water on the mushrooms will cause yellowing, bacterial infection and rot. The formation and growth of fruiting bodies require fresh air. With good ventilation, there are more mushroom buds, the yield is higher, the mushroom buds open their caps normally, and the fruiting bodies are also larger.
5. Harvesting: The suitable harvest time is when the cap is flat and extended and the spores have not yet been discharged. The harvest standard depends on the need. For export mushrooms, the cap diameter is required to be 4-6 cm, the stipe length about 10 cm, and the stipe thickness 2-3 cm. About 15 days after the first flush is harvested, the second flush can be harvested.
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