What are the high-yield cultivation techniques for red reishi mushroom?
How do you achieve high yields of red reishi mushroom, and how should it be planted? I would like to ask for advice; you can refer to the following reishi mushroom cultivation techniques: 1. Preparation of the reishi mushroom shed. According to the biological characteristics of reishi mushroom, choose a dedicated reishi mushroom shed or a civilian house with good insulation, moisture retention, good ventilation, appropriate light, and smooth drainage, with a clean floor and smooth, moisture-resistant walls...
How do you achieve high yields of red reishi mushroom, and how should it be planted? I would like to ask for advice.
You can refer to the following reishi mushroom cultivation techniques:
1. Preparation of the reishi mushroom shed. According to the biological characteristics of reishi mushroom, choose a dedicated reishi mushroom shed or a civilian house with good insulation, moisture retention, good ventilation, appropriate light, and smooth drainage, with a clean floor and smooth, moisture-resistant walls. Before the reishi mushroom is brought into the shed for cultivation, the shed must be strictly disinfected. For every cubic meter of space, use 5 ml of formaldehyde and 10 g of potassium permanganate, seal and fumigate for 24 hours before use.
2. Selection of cultivation material formulas. Each place can use local materials according to local conditions and choose a formula suitable for its own region.
1. Cottonseed hulls 77%, bran 10%, cornmeal 10%, sugar, phosphorus, fertilizer and gypsum 1% each; 2. Cottonseed hulls 89%, bran 10%, gypsum 1%; 3. Sawdust 70%, bran 25%, soybean powder 2%, phosphate fertilizer 1%, gypsum 1.5% and sugar 0.5%; 4. Corncob 50%, miscellaneous wood sawdust 35% and bran 15%.
3. Preparation of the cultivation material. For the cultivation spawn medium, do not use sawdust from pine, cypress, fir, camphor and other trees, because they contain harmful substances that are unfavorable to the growth of reishi mushroom. When preparing the cultivation material, first mix the cottonseed hulls, sawdust, bran, gypsum powder and other materials evenly, with a moisture content of 60%-65%. Once the material is mixed, it can be bagged. Each bag holds about 400 g of dry material. Polyethylene bags are sterilized at normal pressure for 10 hours, and polypropylene bags are sterilized under high pressure for 2 hours. After the material cools to below 30°C, move it into a sterile box or sterile room for inoculation. Before inoculation, fumigate and disinfect with formaldehyde and potassium permanganate, and at the same time turn on the ultraviolet lamp and keep it on for 40 minutes, then inoculate under aseptic operation. Generally, one bottle of wheat-grain mother spawn can inoculate about 40 material bags, and one bottle of cottonseed-hull mother spawn can inoculate about 30 bags. Move the inoculated spawn bags into a disinfected culture room and arrange them in layers, generally 6-7 layers per row, with walkways left between the racks.
4. Management techniques. 1. Spawn-running stage. During the spawn-running period, keep the culture room at 20-30°C, with a relative air humidity of 40%-60%, ventilate for half an hour every day, and move the spawn bags up and down once every 3-4 days to keep the temperature of the upper and lower bags balanced, and inspect and prevent and control contamination by foreign fungi. When the mycelium has covered 2/3 of the bag, move it into the cultivation shed, untie the bag opening, lift it with your hand to loosen it a little, and leave a small gap. Indoor diffused light is sufficient; avoid strong light exposure. Generally after about 25-30 days, the mycelium will have grown throughout the spawn bag.
2. Fruiting body management. When reishi mushrooms are emerging, keep the shed temperature at 26-30°C, raise the relative air humidity to 90%-95%, and provide diffused light and sufficient oxygen; keep a shallow water layer on the floor, and spray water onto the walls and into the space 3-4 times a day. Exchange the air once before 10 a.m. and once after 4 p.m.; when the temperature is low, ventilate and exchange air from 11 a.m. to 2 p.m. The primordium expands for 3-5 days and gradually forms a cap. When the cap grows 2-3 rings, increase the amount of water sprayed. The cap changes from white -> light yellow -> yellow -> reddish brown. When the white edge of the cap disappears, the edge turns red, and reddish-brown spore powder is released from the underside, it indicates that the fruiting body is mature and can be harvested promptly.
3. Harvesting and post-harvest management. Stop spraying water 5-7 days before harvesting reishi mushroom, close the ventilation openings, and lay plastic film on the floor passages so that the released spore powder can be collected. When harvesting reishi mushroom, cut it off from the base of the stipe with scissors or gently pick it by hand, sun-dry it to a moisture content of 10%-12%, bag it, and store it in a dry indoor place or sell it.
After harvesting the first flush of reishi mushroom, remove the old fungal skin at the opening of the material bag, stop spraying water for 2-3 days, then raise the humidity to about 90%-95%, and keep the temperature at 26-29°C. After 7-10 days, fruiting bodies can grow again from the original stipe site, and cultivate and manage them according to the methods of the previous stage. After about 25 days, the second flush of reishi mushroom can be harvested. Generally, 2-3 flushes can be harvested. The first flush has the best growth, and later flushes grow somewhat worse.
The climate and temperature vary from place to place. Using natural temperatures, North China is suitable for planting in April and May and finishing in July and August, once a year.
Click to see more reishi mushroom cultivation techniques
Click to see more medicinal herb cultivation techniques