Detailed Explanation of the High-Efficiency Field-Based Wild-Simulated Cultivation Technology Model for Oyster Mushrooms
Under the premise of producing the same mushroom yield, field-based wild-simulated cultivation of oyster mushrooms can reduce investment in production facilities and labor intensity, facilitate operation and management, and the fresh mushrooms produced have a strong wild mushroom flavor, enhancing the commercial value of oyster mushrooms. This model is highly practical, easy to operate, suitable for large-scale and industrialized production, and has high promotional value.
Oyster mushrooms, with their advantages of high yield, strong adaptability and large consumption volume, occupy a major position in the edible mushroom production of our province. However, using houses, greenhouses, caves and other facilities to cultivate oyster mushrooms has long been plagued by various diseases and pests, resulting in low and unstable production efficiency. To avoid the disease and pest problems caused by facility cultivation, further reduce production costs, and meet the market demand for "wild edible mushrooms," we designed and developed the high-efficiency field-based wild-simulated cultivation technology model for oyster mushrooms.
1 Key Points of Cultivation Technology
1.1 Spring Cultivation of Oyster Mushrooms. In spring, when the temperature is 5-20°C, select broad temperature range strains such as Florida, Heiping 119, Han 3, Nongke No. 6, etc. At the cultivation site (generally 200-600 sq m in area), build beds 20 m long, 0.4 m wide and 0.2 m deep, with 0.6-1 m working paths between beds, and a 4 m wide main working path every 6 beds for vehicle access. Build a shade canopy in the 2-2.5 m space above the cultivation site.
In early February, carry out direct-spawn cultivation or spawn-column cultivation. Direct-spawn cultivation: mix 80% of the spawn amount evenly with the substrate, spread the material, and sow the remaining 20% of spawn on the surface of the material. Spawn-column cultivation: bag and complete spawn running before the Spring Festival, then remove the bags and place into beds in early February. Cover the bed surface with about 2 cm of soil. The casing soil material must be prepared in advance; humus-treated soil, substrate-mixed soil, peat soil, etc. can be used. After casing, carry out routine management such as covering with film, irrigation and spraying of pesticides.
On the shade canopy, install a row of spray branch pipes every 4 m. The device is a metal water pipe, with a set of spray nozzles installed in a "V" shape on top, each set of spray nozzles spaced 4 m apart. Each row of branch pipes is directly connected to the main pipe, and an electric water pump is installed at the water source. The specific specifications and models of the water pump, pipe specifications and branch pipe spacing can be flexibly set according to production scale and actual conditions. Under the canopy frame, the maximum relative air humidity should be maintained at 80%, at the windward side and surrounding areas at 70%, and at the leeward side and central areas at about 85%, which is about 10% lower than facility cultivation, in order to enhance the wild flavor of the fruiting bodies.
1.2 Summer Cultivation and Fruiting. In summer, when the temperature reaches about 35°C, Florida, 831, etc. should be selected. The site and shade canopy facility conditions are basically the same as above. The main difference is that an additional layer of plastic film is added on top of the shade canopy to prevent rainwater from frequently falling and contaminating the mushroom bodies, and a layer of shade net is then placed over the plastic film surface to prevent temperature rise. In spring, long-vine plants such as pumpkin, loofah, gourd, chayote, etc. can be planted around the canopy; by summer their vines cover the entire shade canopy, forming an excellent microclimate for shading, cooling, humidifying and oxygenating. Cultivation management is the same as spring cultivation.
1.3 Autumn Cultivation and Fruiting. In early autumn, when the temperature is generally below 25°C, medium-broad temperature range strains should be selected. Other cultivation management is the same as summer cultivation.
2 Adaptability of the Technology
This model is suitable for large-scale cultivation production, transforming oyster mushroom production from a scattered type to a relatively concentrated one. The larger the scale, the lower the production management cost. It is suitable for cultivation under temperature conditions of 5-36°C. There are no strict requirements for land conditions; barren hills and wild slopes are all suitable.
Due to the influence of natural temperature, this model is not suitable for winter fruiting in areas north of the Yangtze River. In high-cold regions such as Northeast China, the period with temperatures above 15°C is relatively short, making 3-season cultivation impossible; generally only 1-2 seasons can be cultivated. Oyster mushrooms cultivated by this model have a relatively low moisture content and are suitable for dehydration and drying processing. When used for fresh market sales, appropriate water spraying after harvesting should be carried out to maintain moisture, in order to increase the external freshness of the commercial mushrooms.
3 Technical Characteristics and Production Advantages
3.1 Technical Characteristics. (1) It changes the concept that oyster mushrooms must be cultivated in houses and greenhouses, reducing production facility costs by about 55%. An ordinary mid-range greenhouse requires an investment of about 20 yuan per 1 sq m, and a 200 sq m greenhouse requires at least 4,000 yuan. The main investment of this model is for posts, frame poles and spray pipes, with an investment of about 5,500 yuan per 667 sq m, averaging about 8 yuan per 1 sq m. (2) It effectively improves land utilization rate and meets the requirements of intensive production. (3) Flat-surface operation facilitates management, reduces labor intensity, improves production efficiency, and meets the requirements of industrialized production. (4) Waste material is turned into the ground on site, making full use of organic resources and improving soil fertility. (5) It enhances the commercial value of the finished mushrooms.
3.2 Production Advantages. (1) There is no harm from poor ventilation, avoiding phenomena such as carbon dioxide poisoning of fruiting bodies; air humidity is suitable, effectively resolving the contradiction between ventilation and moisture retention. (2) Diseases are significantly reduced, especially bacterial diseases and competitive weeds such as green mold that are easily caused by unfavorable ventilation, insulation and moisture retention measures; the conditions for their occurrence are eliminated, fundamentally ensuring smooth production. (3) It saves labor compared with facility cultivation management, and the technology is easy to master. It is suitable for industrialized and large-scale production. (4) The use of fungicidal drugs is greatly reduced, ensuring to the greatest extent the internal quality of fresh mushroom products as pollution-free or green food, and the flavor of oyster mushroom fruiting bodies is significantly improved.