Detailed Explanation of White Hypsizygus marmoreus Cultivation Techniques and Management Methods
White Hypsizygus marmoreus (white beech mushroom) is a rare edible fungus belonging to the Tricholomataceae family, genus Hypsizygus. It is pure white throughout, crystal clear and translucent, offering a completely new visual effect. In terms of taste, it is superior, crisp and tender, fresh and smooth, delicately sweet and delicious, and rich in nutrients. It has edible benefits such as relieving cough and reducing phlegm, promoting bowel movements and detoxification, and preventing and fighting cancer. Its cultivation value is very high. Let us take a look at white Hypsizygus marmoreus cultivation techniques together below!
White Hypsizygus marmoreus Substrate Mixing Formula
1. Raw material formula: ① Sawdust 58%, cottonseed hull 20%, wheat bran 15%, cornmeal 5%, gypsum 1%, lime 1%. ② Sawdust 73%, wheat bran 20%, cornmeal 5%, lime 1%, gypsum 1%.
2. Mixing standard: Pour raw materials into the mixer and dry-mix for 3-5 minutes, then add water. For every 100 jin, add about 110-120 jin. The water content of the poultry water is 65%. Enter the second and third rounds of mixing to ensure the water content is not lower than 65%.
White Hypsizygus marmoreus Filling Standards
1. Bottle filling standard: Standard bottles are filled to a material height of 13.5 cm, with a dry material weight of about 280 grams. When filling, the material surface should be compacted and level.
2. Bag filling standard: Gusseted bags are filled to a material height of 13 cm, with a dry material weight of 300-500 grams. When filling, the material surface should be compacted and level.
White Hypsizygus marmoreus Sterilization and Inoculation
1. Sterilization operation: After introducing steam, open the exhaust valve and keep it half-open. When the temperature rises to 103-105°C, close the exhaust valve and open the drain valve at the bottom of the sterilization cabinet, keeping the drain valve slightly open. When the sterilization cabinet pressure gauge rises to 0.11 megapascals and the temperature rises to 121°C, begin timing and maintain for 90 minutes. Stop steam supply when sterilization is complete. Allow the sterilization rack to cool down. When the pressure drops to 0.05 megapascals, slightly open the exhaust valve to fully discharge the steam inside the cabinet. When the pressure gauge reads "0", open the cabinet door again. Remove from the cabinet when the temperature drops to 80°C.
2. Inoculation method: After the purified inoculation room has been running air purification and ultraviolet sterilization simultaneously for 40 minutes, inoculation personnel can enter the work area to inoculate. When entering the inoculation room, operate according to the clean room operating procedures. During inoculation, keep the floor moist to avoid dust particles floating in the air and increasing the contamination rate. Use petri dishes to conduct sterility testing of the inoculation clean room every 15 days. Manual inoculation: 800 bottles (bags) per hour, with an inoculation amount of 20-25 milliliters per bottle (bag). Automatic inoculation machine: 2000 bottles (bags) per hour, with an inoculation amount of 20-25 milliliters per bottle (bag).
White Hypsizygus marmoreus Cultivation Management
1. Mycelium cultivation management: White Hypsizygus marmoreus mycelium grows vigorously and colonizes quickly, with high environmental requirements. During the strain colonization period, the temperature is controlled at 22-24°C. During the mycelium growth period, the temperature is controlled at 20-22°C, with an air relative humidity of 60%. There should be no garbage or dead corners indoors. Contaminating bacteria should be cleaned up promptly. Disinfect once a week with Lysol.
2. Mycelium post-ripening: The duration of white Hypsizygus marmoreus mycelium post-ripening depends on indoor temperature, ventilation, and light. To accelerate the post-ripening process and produce mushrooms as early as possible, the post-ripening room temperature is controlled at 25-28°C. Provide scattered light daily and ventilate the room for air exchange. When the mycelium turns from pure white to gray or earthy yellow, post-ripening is complete.
3. Scratch inoculation standard: After white Hypsizygus marmoreus mycelium post-ripening, scratch the surface promptly, scraping off the surface mycelium, striving for a level surface. For bag cultivation, roll the bag opening from top to bottom, with the material surface at a height of 3 cm from the bag opening. Pour out the scraped mycelium residue promptly. The bag opening should be round and neat. Use a spray bottle to lightly spray clean water on the material surface to retain moisture, then transfer to the fruiting room.
4. Fruiting management: The white Hypsizygus marmoreus fruiting room temperature is controlled at 12-16°C, with an air humidity of 90-95% and 6 hours of light per day. After 10-15 days of pinning induction, densely packed white primordia the size of millet grains differentiate on the material surface, gradually becoming needle-shaped. When the needle-shaped mushroom buds differentiate into dark brown spherical small caps, they enter the mushroom growing stage.
5. Timely harvesting: The white Hypsizygus marmoreus mushroom growing room temperature is controlled at 14-15°C, with an air humidity of 85-90%. Excessive humidity easily produces yellow markings. Provide 10-12 hours of light per day. Grade 1 product: stipe length 4 cm, cap diameter 1.5-2.5 cm. Grade 2 product: stipe length 6-8 cm, cap diameter 2.6-4 cm.