Detailed Explanation of High-Yield and Stable-Yield Cultivation Techniques for Tea Tree Mushroom

Tea tree mushroom has a certain cultivation area in Gaochun, Jintan and other places, but in recent years, affected by resources, technology, market and other factors, the cultivation area of tea tree mushroom has continued to decrease. From a technical perspective, the main factors affecting the high and stable yield of tea tree mushroom are: first, strain degeneration. The breeding work of tea tree mushroom is relatively lagging, the source of strains is single, and obvious degeneration has occurred. Second, the formula is unreasonable. In tea tree mushroom production, the substrate formula is highly arbitrary, especially the proportion of nitrogen nutrition is not properly grasped, which seriously affects the yield of tea tree mushroom. Third, the finished bag rate is low. Autumn bag-making for tea tree mushroom occurs under high temperature conditions, and the finished bag rate only reaches 70%-80%, with poor results even below 50%. Fourth, pests and diseases. Tea tree mushroom has a long growth period and is susceptible to mites, mushroom flies, mushroom mosquitoes and other pests. Corresponding measures should be taken in production to increase the yield of tea tree mushroom.

Selection of excellent strains Currently, the excellent strains of tea tree mushroom mainly cultivated in various parts of China come from two sources. One is the Sanming Fungal Research Institute of Fujian Province, whose strains have thick stipes, few fruiting bodies per cluster, darker color, brown caps, strong high-temperature tolerance of fruiting bodies, and high yield, but the fresh mushroom taste is slightly poor; the other is Guangchang, Jiangxi, whose strains have thin stipes, many fruiting bodies per cluster, slightly lighter color, reddish-brown caps, and slightly lower yield, but the flesh is tender and the fresh mushroom taste is good. It is recommended that mushroom farmers directly introduce mother cultures from legitimate units for propagation.

Use scientific formulas If the nitrogen content of the tea tree mushroom substrate is too high, the contamination rate is high and fruiting is delayed; if the nitrogen content is too low, the yield is low. It is recommended to use the following two formulas: sawdust 36%, cottonseed hull 36%, wheat bran 20%, corn flour 5%, tea seed cake 1%, light calcium carbonate 1%, sugar 1%, pH 7-7.5; or cottonseed hull 87%, wheat bran 10%, lime 2%, sugar 1%, water content 56%-60%, pH 7-7.5.

Improve the finished bag rate First, substrate quality. The substrate must be fresh and free from mildew, and the sawdust must be aged and sieved. The water content of the substrate should be appropriate, such that when tightly squeezed, water seeps between the fingers but does not drip. Second, bag making. Cottonseed hull and sawdust should be pre-wetted 24 hours in advance and mixed with lime for stacked fermentation, then wheat bran should be added, and the time from mixing and bagging to loading into the stove should not exceed 5 hours. Third, disinfection and sterilization. Place the substrate bags into a normal-pressure stove, generally 2500-3000 bags per stove, and not too many. During sterilization, achieve "strong start, controlled middle, maintained end", shorten the time to raise the temperature to 100°C as much as possible, and after the temperature reaches 100°C, maintain it for 16-18 hours to achieve thorough sterilization. Fourth, spawn culture. Tea tree mushroom is sensitive to light and temperature, so spawn culture should be carried out under relatively constant temperature and light-avoiding conditions, with the temperature controlled at 22-26°C. The culture room should be inspected every 10 days to remove contaminated spawn. Fifth, bag inoculation. After sterilization, cool the substrate temperature to below 30°C, then place into an inoculation box for inoculation. Minimize damage to the bags.

Scientifically arrange the bag-making season Tea tree mushroom mycelium can grow at 5-35°C, and the suitable temperature for fruiting body differentiation is 22-26°C. Below 20°C, the fruiting body grows slowly, turns waves slowly, has short stipes and low yield; above 28°C, the fruiting body grows quickly and easily opens its cap, affecting quality. In Gaochun County, mid-to-late May and mid-to-late September are most suitable for the formation and growth of tea tree mushroom fruiting bodies. Counting back 55-60 days gives the reasonable bag-making period, generally arranged in early-to-mid March and early-to-mid July.

Do a good job in integrated pest control Physical control and biological control are mostly used, and chemical control should be avoided as much as possible during the fruiting period. Focus on environmental sanitation, promptly handle waste mushroom bags, disinfect inside and outside the mushroom house, and use clean tap water for replenishment. Use a combination of insect-proof nets, black light lamps, and the water immersion method (before mushroom primordia appear or after harvesting, pour water into the fungus logs so that the water surface is 1-2 mm above the substrate surface, soak for 2 days, then pour it out) to control pests.