Advance preparation of raw materials is needed for winter and spring cultivation of king oyster mushrooms
King oyster mushroom (Pleurotus eryngii), also known as xuerong, is a high-quality large fleshy agaric. The king oyster mushroom has a thick, plump stalk, a crisp and tender texture, and a delicious flavor, and can be called the "king of oyster mushrooms." It is rich in nutrients and high in oligosaccharides, with effects on intestinal regulation and beauty. It is suitable for fresh preservation or drying and is highly favored by consumers...
For winter and spring cultivation of king oyster mushrooms, the mushroom flesh is thick, fine and tender, delicious, and rich in nutrients, and is very popular among consumers.I. Cultivation time
From sowing to fruiting takes about 50-60 days. Generally, cultivation bags can be made from October to February of the following year, and fruiting can occur from November to March of the following year. Mushrooms can be cultivated indoors or in outdoor greenhouses.
II. Substrate formulas
Formula 1: cottonseed hulls 60%-70%, wheat bran 15%-20%, cottonseed meal 10%-15%, sugar 1%, calcium carbonate 1%.
Formula 2: mixed hardwood sawdust 68%-75%, wheat bran 10%-20%, cottonseed meal 10%-20%, sugar 1%, calcium carbonate 1%.
Formula 3: mixed hardwood sawdust 30%-35%, cottonseed hulls 30%-35%, cottonseed meal 10%-20%, sugar 1%, calcium carbonate 1%, wheat bran 10%-20%.
III. Mixing ingredients and making bags
Choose one of the above formulas, adjust the water content of the raw materials and mix thoroughly, with a water content of about 60%. Then fill into 15 x 30 cm polypropylene plastic bags. When filling, make the lower part firm and the upper part loose, with the filling amount accounting for 60% of the bag, and make a hole in the center extending 1/3 deep into the substrate. Use a ring and cotton plug at the bag opening and sterilize for 2-2.5 hours under high pressure at 1.5 kg/cm2.
IV. Inoculation and mycelial growth
After the substrate temperature cools to below 23°C, place it in an inoculation box or sterile room and inoculate with spawn. Each 750 g bottle of spawn can inoculate 50-60 substrate bags. Then place the substrate bags in a disinfected, clean room for mycelial culture, with the temperature controlled at 23-25°C, the indoor relative humidity controlled at about 70%, and ventilation 1-2 times per day. The bags will be fully colonized in 25-35 days.
V. Arranging beds for fruiting
The management of the king oyster mushroom during the fruiting body growth and development stage is key to high yield and high quality. In the mushroom house, arrange the fully colonized bags on shelves in layers, with 5-6 layers per shelf and a layer spacing of 25 cm. After arranging them, cover the bag surfaces with newspaper. Maintain a relative humidity of 80% and a temperature of 15-18°C. After about 15 days, uncover the newspaper and spray water 1-2 times per day, maintaining a relative humidity of 85%-90%. When humidity is high in greenhouse cultivation, the film can be uncovered for 30 minutes. In winter, attention must also be paid to removing carbon dioxide to avoid deformed mushrooms. Shade material should be set above the mushroom shed to prevent direct strong light from discoloring the fruiting bodies. After 1-2 flushes of mushrooms, the bags can be removed and covered with 3-4 cm of soil for soil-casing management.
VI. Timely harvesting
From inoculation to harvest of the first flush generally takes 55-60 days. When mature, the stipe is thick and long, the cap surface is flat and spreading, concave in the center, and slightly downy on the surface. Each bag generally produces 1 mushroom per flush, with a single mushroom weighing 50-80 g. After harvesting, clean up residues on the substrate surface and the surrounding environment, stop spraying water, and after 5-7 days of mycelial recovery, continue spraying water, controlling temperature, and ventilating to promote a second flush. The mushrooms can be sold at any time, or sliced and dried for year-round market supply or export.