Detailed Explanation of Field-Cultivated Shiitake Mushroom Growing Methods and Technical Key Points
How are field-cultivated shiitake mushrooms grown? Please guide. The field-cultivated shiitake mushroom management techniques are introduced as follows: 1. Building the shed: According to the number of bags cultivated, build a spawn-running shed; generally every 10,000 bags occupies 120 sq m, and the light in the shed must not be too bright, otherwise it will affect the normal growth of the mycelium. 2. Preparing materials: Calculated for 10,000 bags, wet coarse...
How are field-cultivated shiitake mushrooms grown? Please guide.
The field-cultivated shiitake mushroom management techniques are introduced as follows:
1. Building the shed: According to the number of bags cultivated, build a spawn-running shed; generally every 10,000 bags occupies 120 sq m, and the light in the shed must not be too bright, otherwise it will affect the normal growth of the mycelium.
2. Preparing materials: Calculated for 10,000 bags, 11 tonnes of wet coarse sawdust, 3 cubic meters of fine broadleaf sawdust, 2 tonnes of bran, 100 kg of sugar, 100 kg of gypsum and various other materials must all be prepared and used.
3. Bagging: ① Mix the coarse and fine sawdust, bran and gypsum thoroughly and evenly, fully dissolve the sugar and add it to the water. Sprinkle the water evenly onto the mixed material. The amount of water depends on how dry or wet the sawdust is. It is best to make the moisture content after mixing reach 65%-70%. ② Put the material into 53 cm x 15.2 cm mushroom bags using a bagging machine. The weight of a filled bag should be 1.8-1.9 kg, and the tightness should be consistent from top to bottom; packing too tightly easily causes the bag to burst, while packing too loosely will affect the yield and the bag is easily broken.
4. Sterilisation: Usually atmospheric-pressure sterilisation is used, with 3000-3500 bags per batch as appropriate. Use steam to bring the bags to 100°C and steam for 20 hours to kill harmful contaminating microorganisms in the material.
5. Inoculation: Use a sealed method to lower the temperature to below 25°C, then sterilise the already sterilised bags again by fumigation for 3-5 hours. After that, punch 4 holes on the front of each bag, fill the holes full and tightly with the spawn material, and seal them firmly with adhesive tape.
6. Spawn running: After the bags inoculated with spawn have recovered at room temperature for 2 days, raise the temperature to 18-25°C for spawn running. Keep the spawn room clean. When the mycelium has grown to 10 cm, prick holes to release oxygen, changing the original stack of 4 bags together to 3, so that air can fully enter the stack. When the mycelium grows to the back side, carry out a second oxygen release, with the number of pricked holes being 18-22.
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