Two rare mushroom varieties suitable for summer and autumn cultivation
1. EC55 long-root mushroom (Oudemansiella radicata). Its fruiting body is tall and upright, beautiful and attractive, shaped like an open sun umbrella, with a cap (pileus) 8-15 cm wide, light coffee-colored, and a stalk (stipe) 20-55 cm tall, 1-2 cm thick, white to light brown, with white flesh, fine and delicate texture, crisp and tasty stalk, and delicious flavor. It has high nutritional and medicinal value, rich in protein, amino acids, carbohydrates, vitamins and various mineral elements. Regular consumption can strengthen the body and boost human immunity, and its blood-pressure-lowering effect is especially good for patients with high blood pressure.
The fruiting bodies of EC55 long-root mushroom grow in clusters. The optimal temperature for mycelial growth is 10-35°C, and the fruiting temperature range is 15-32°C. It is especially tolerant of carbon dioxide and tolerant of extensive cultivation. In all parts of the country during the high-temperature period from June to October, agricultural by-products and various agroforestry by-products such as cottonseed hulls, mixed sawdust, corncobs, bagasse, and straw stalks can be used for cultivation by the "bag-and-bed two-stage full conversion high-yield method," and every 100 kg of raw material can produce 150-250 kg of mushrooms. Because it coincides with the off-season of the summer and autumn mushroom market, and moreover has excellent color, aroma, taste and shape, it is deeply favored by consumers.
2. SX330 big cup mushroom (Clitocybe maxima). It is named for its cup-like or funnel-like shape. Its resistance to miscellaneous fungi, stress, disease and mold is especially strong. The mycelial growth temperature is 15-35°C, and the fruiting body development temperature is 23-32°C. The mushrooms grow in clusters or singly, yellow-white, with a cap diameter of 5-25 cm and a stalk diameter of 1-3 cm and length of 3-13 cm. Cultivation is not selective about raw materials. Mixed sawdust, rice straw, bagasse, cottonseed hulls, waste cotton wads, etc. are used as the main materials, with wheat bran, corn flour, calcium carbonate, white sugar, etc. added as supplements. Using the method of bag incubation and casing soil for fruiting, cultivation and fruiting are scheduled during the high-temperature period from June to September, and every 100 kg of raw material can produce about 150 kg of mushrooms, with very considerable economic benefits.
The big cup mushroom is a soil-dwelling wood-rotting fungus widely distributed in nature during the hot summer and autumn seasons. Its fruiting body is crisp, fresh and tender, with an excellent taste. In particular, it is rich in nutrients: the crude protein content of the cap is as high as 26.4%, and the pure protein content is as high as 18.5%, higher than that of wood-rotting fungi such as matsutake, shiitake and wood ear; it contains 18 kinds of amino acids, with a content of 16.5% of dry matter, of which the content of the 8 essential amino acids for the human body accounts for 45% of the total amino acids, and the content of leucine and isoleucine ranks first among common edible fungi; it also contains various mineral elements such as cobalt, molybdenum and zinc, which are very beneficial to human health. After being put on the market, it is deeply welcomed by consumers.