How can high yields be achieved in bag-cultivated king oyster mushroom
How can bag-cultivated king oyster mushroom achieve high yields? Please advise. The king oyster mushroom (Pleurotus eryngii) is a large fleshy agaric of excellent quality, belonging to the order Agaricales, species Pleurotus, genus Pleurotus. The fruiting bodies grow singly or in clusters, with thick flesh, slow cap opening, dense, snow-white and thick stipes, few spores, and a long shelf life. Unlike common oyster mushrooms, it is delicious...
How can bag-cultivated king oyster mushroom achieve high yields? Please advise
The king oyster mushroom (Pleurotus eryngii) is a large fleshy agaric of excellent quality, belonging to the order Agaricales, species Pleurotus, genus Pleurotus. The fruiting bodies grow singly or in clusters, with thick flesh, slow cap opening, dense, snow-white and thick stipes, few spores, and a long shelf life. Unlike common oyster mushrooms, it is delicious, high in sugar content, nutritious, and has an excellent texture. In recent years our farm has carried out trial demonstration production observations many times. It shows a short production cycle, broad market prospects, high benefits, and is easily accepted by farmers. The high-yield cultivation techniques for bag-cultivated king oyster mushroom are introduced as follows:
1. Season: The optimum temperature for king oyster mushroom is 11-16°C. If the temperature is too low or too high, fruiting body formation is difficult, so the cultivation season must be arranged according to local climatic conditions and the temperature required for fruiting. Locally, late autumn and early winter are suitable.
2. Raw materials and formulas: King oyster mushroom has many suitable growth substrates. Mixed wood sawdust, cottonseed hulls, sugarcane bagasse, corncobs, bean stalks, waste cotton, etc. can all be used as cultivation raw materials. Two culture formulas are introduced here for use.
(I) Sawdust 30%, cottonseed hulls 50%, wheat bran 20%;
(II) Sawdust 15%, cottonseed hulls 70%, wheat bran 15%.
To each of the above formulas add 2% light calcium carbonate or 1.5% quicklime. Cultivators in different places can combine different raw materials according to local conditions.
3. Mixing and bagging: Weigh the culture material according to the ratio, control the moisture content at about 60%-65%, mix evenly, and then bag it. Use 14×55cm bags and a bagging machine for bagging. Each bag weighs about 3.2-3.4 jin.
4. Sterilization and inoculation: After bagging, immediately put into the cooker and keep at 100°C under normal pressure for 20-25 hours, or at 1.5 pressure under high pressure for 2-3 hours. After the culture medium is sterilized, wait for the material temperature to drop to room temperature, then disinfect and inoculate. Inoculation personnel must strictly carry out all disinfection work. After inoculation, keep the room temperature at about 25°C for mycelial growth. If the temperature is low, the mycelium runs slowly; if the humidity is too high, contaminant organisms will appear. When the mycelium has grown to the size of a bowl mouth, it can be moved into a disinfected and clean mushroom house for management.
5. Cultivation management: When the mycelium of the king oyster mushroom has grown throughout the whole bag, suitable temperature and humidity can be adopted to ensure fruiting. Keep the cultivation house temperature at 12-18°C and humidity at 90-95%. Some water can be sprayed into the air and onto the ground. Generally, mushroom buds appear after 10-15 days. During this period, it is better to open the bags when the primordia have formed and small mushroom buds appear. The speed of bud appearance has a great relationship with temperature. At an air temperature of 12-16°C, fruiting is faster. Opening the bags too early will affect the yield and quality of fruiting. It is best to choose the time when the mycelium has not yet knotted. To extend the shelf life of the fruiting bodies, 2#3 days before harvesting, it is better to control the humidity at about 80-85%. During management, be careful not to spray water onto the mushroom bodies, especially when the temperature is high, as this will cause the mushroom bodies to turn yellow and become contaminated with bacteria. If the fruiting bodies are relatively large when the bags are opened, deformities will appear, and in severe cases shrinkage and rotting will occur. Therefore, when cultivating king oyster mushroom, it is better to open the bags when primordia have formed and small mushroom buds are present.
(1) Temperature control: The temperature of the mushroom house directly affects primordium formation and fruiting body growth. When the temperature is below 8°C, primordia are difficult to form. When the temperature rises to 12°C, the original growing fruiting bodies grow rapidly and quality declines, while small mushroom buds stop growing and begin to shrink, and primordial differentiation stops. When the temperature continues above 21°C, the original fruiting bodies will soften, shrink and rot, and the surface tissue of the culture medium will also shrink and rot. In the entire cultivation management, the optimum temperature of the mushroom house should be controlled at 12-18°C. (2) Humidity control: The humidity of the mushroom house should be kept at 85-95%. If the humidity is too low, the fruiting bodies will shrink and stop growing, and the primordia will dry and crack without differentiating. When watering, be careful not to spray directly onto the fruiting bodies, otherwise the fruiting bodies will turn yellow, affecting quality, and in severe cases causing rotting. (3) Air regulation: During the fruiting body development stage, fresh air is needed. The mushroom house should be ventilated frequently. Poor ventilation makes it difficult for the fruiting bodies to develop normally, causing small fruiting bodies to shrink and stop growing, while some fruiting bodies become shriveled, and then on the already shriveled fruiting bodies, deformed small mushrooms differentiate into a tree-branch shape and cannot develop into normal fruiting bodies. If high temperature and high humidity are encountered again, the fruiting bodies will rot. Therefore, the mushroom house must maintain good ventilation conditions.
Harvesting and processing: The suitable harvest period is when the mushroom cap opens flat and smooth and the spores have not yet been discharged. Harvest standard: for export requirements, the cap should be small and the stipe thick and large. The yield of the first flush is 70-80% per bag, and about 15 days after harvesting, the second flush can be harvested.
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