Summer Cultivation Methods and Key Technical Points for Enoki Mushroom
What are the requirements for cultivating enoki mushroom? Please note the following points when cultivating enoki mushroom: 1. Temperature The temperature requirements of enoki mushroom differ at each growth stage. The temperature range for mycelium growth is 3-34°C, with an optimum of around 23°C; the temperature required for fruiting body differentiation is 10-15°C, with an optimum of 12-13...
How to cultivate enoki mushroom in summer? Please advise.Enoki mushroom is crisp and tender, delicious in taste, good in mouthfeel, extremely rich in nutrients, and has fairly good medical and health benefits. Enoki mushroom is generally cultivated in autumn and winter, with less cultivation in summer. The Agricultural Bureau of Shizhong District, Zaozhuang City, used cold storage to control temperature for cultivating enoki mushroom in summer and succeeded. Each square meter of cold storage created a benefit of 15.6 yuan within the three months of July, August and September, showing very remarkable economic benefits. Its main techniques are introduced as follows:
Ingredients: The more suitable formulas for cultivation using cold storage are: (1) 50 kg corn (2338,-1.00,-0.04%) cobs, 5 kg wheat bran, 2.5 kg cornmeal, 0.5 kg gypsum powder. (2) 15 kg sawdust, 35 kg cottonseed hulls, 5 kg wheat bran, 2.5 kg cornmeal, 0.5 kg gypsum powder. After mixing the ingredients evenly, add water at a ratio of 1:1.2-1.4. The moisture content should be such that no water drips when the material is squeezed tightly by hand. The pH value should be kept between 6-7. If the pH value is not suitable, lime can be used to adjust it. After mixing the material, put it into plastic (11180,-55.00,-0.49%) bags with specifications of 17 cm x 30-33 cm. Mixing the material and filling the bags must be completed on the same day.
Sterilization: After the material bags are filled, put them into a normal-pressure sterilization pot and heat with a strong fire so that the material temperature reaches 100°C within 6 hours, then keep it with a gentle fire for 20 hours. After stopping the fire, take out the bags 2 hours later to cool, and be careful to prevent the bags from breaking.
Inoculation: Inoculate when the bag temperature drops below 25°C. Before inoculation, be careful to disinfect the inoculation tools and spawn. Generally, a 500 g bottle of spawn can inoculate 25-30 bags.
Management during the mycelium growth period: After inoculation, control the temperature of the culture room at 20-24°C, and ventilate and spray water in time. After about 30 days, the bag openings should be opened at the proper time.
Management during the fruiting period: During the fruiting period, control the temperature at 10-13°C. When cultivating in cold storage, attention should be paid to increasing the oxygen supply. If oxygen is insufficient, it will cause small mushroom caps and thin mushroom stems. Generally, harvest can be carried out 15 days after opening.
Harvest standard: The stipe length is 12-18 cm, and the mushroom diameter is 0.5-1.5 cm. After harvesting the first flush, spray water, and the next flush can be harvested after 11-12 days. Generally, 4-6 flushes can be harvested. Harvesting should be carried out at night, and the mushrooms should be sold in the market in the morning.
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