Detailed Explanation of King Oyster Mushroom Cultivation Techniques and Management Key Points
King oyster mushroom (Pleurotus eryngii), also known as xuerong. It is a high-quality large fleshy agaric mushroom. The king oyster mushroom has thick flesh, 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 of regulating the intestines and beautifying the skin. It is suitable for fresh preservation or drying, and is highly favored by consumers...
King oyster mushroom (Pleurotus eryngii), also known as xuerong. It is a high-quality large fleshy agaric mushroom. The king oyster mushroom has thick flesh, 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 of regulating the intestines and beautifying the skin. It is suitable for fresh preservation or drying, and is highly favored by consumers, with promising market prospects. Its biological characteristics and cultivation techniques are introduced below.
I. Biological characteristics:
1. Temperature: Temperature is the key to determining the success or failure of king oyster mushroom cultivation and the level of yield. The optimum temperature for mycelial growth is 23-25°C, and the optimum temperature for fruiting body growth is 12-18°C. Below 8°C, primordia will not form, and above 20°C, deformed mushrooms are likely to appear.
2. Humidity: For mycelial growth, the water content of the culture substrate should preferably be 60%-65%; during the fruiting body formation stage, the relative humidity should be 90%-95%; during the growth stage, 85%-90% is required.
3. Nutrition: King oyster mushroom has a relatively strong ability to decompose lignin and cellulose, and requires fairly rich nutrition, especially an adequate nitrogen source, so that mycelial growth can be vigorous and yields relatively high.
4. Air: During the mycelial growth stage, the oxygen requirement is relatively low, and low concentrations of carbon dioxide promote mycelial growth. During the fruiting body growth stage, sufficient oxygen is needed, and the carbon dioxide concentration should preferably be less than 0.02%.
5. Light: The mycelial growth stage does not require light, and mycelial growth is accelerated in a dark environment. Primordium formation and fruiting body growth require a certain amount of scattered light, and the suitable light intensity is 500-100 lx.
6. pH value: The optimum pH value for the mycelial growth stage is 6.5-7.5, and the optimum pH value for the fruiting stage is 5.5-6.5.
II. Cultivation techniques:
1. Cultivation season: King oyster mushroom is a low-temperature type strain, and in northern regions it can be arranged for cultivation in spring and autumn.
2. Spawn production: The mother culture uses PDA medium, and adding peptone can promote mycelial growth. For the stock culture, wheat grains and sawdust-bran medium can be used. Generally, the stock culture is cultured at 25°C and can fill the bottle in 20-30 days.
3. Raw materials and formula: There are many substrate materials suitable for the growth of king oyster mushroom. For example: mixed sawdust, cottonseed hulls, rice straw, wheat straw, soybean straw, corncobs, etc. can all be used as cultivation raw materials. Cultivation material formula: sawdust 34%, corncobs 20%, soybean straw 20%, bran 20%, cornmeal 3%, sugar, calcium carbonate, and gypsum 1% each, water content 60%-65%.
4. Bag making and culturing: Use 17 cm x 33 cm low-pressure polyethylene plastic bags. Each bag has a dry material weight of 500 g and a wet weight of 1000 g. Fill the material with moderate tightness. Sterilize at normal pressure at 100°C for 8-10 h. After cooling, inoculate under aseptic operation. After inoculation, place at 23-25°C for culturing in the dark. Generally, the bags can be fully colonized in 30-40 days.
5. Fruiting management: After the mycelium has fully colonized the bags, move the mushroom bags into the mushroom house or greenhouse. The fruiting site should be carefully disinfected and sterilized. The mushroom bags can be placed upright or stacked in a wall style. Before fruiting, primordium induction treatment should be carried out, strengthening ventilation and increasing the temperature and humidity difference to stimulate primordium formation. When the mycelium knots to form primordia and small mushroom buds have appeared, open the bags, untie the bag openings, and roll the bag film outward and fold it down to 2 cm above the material surface. During the fruiting period, the temperature in the mushroom shed should be controlled at 13-18°C, and the relative air humidity should be maintained at 85%-90%. Never spray water onto the mushrooms, otherwise the fruiting bodies will turn yellow and their quality will be affected.
6. Harvesting and processing: Generally, harvesting can be done about 15 days after budding. The harvest period is when the caps are about to flatten and the spores have not yet been discharged. The harvesting standard depends on the need; for export mushrooms, the cap diameter is required to be 4-6 cm and the stalk length 6-8 cm. About 15 days after harvesting the first flush, the second flush can be harvested. The product can be sold fresh, stores well, and can also be dried or canned.