What are the new methods for high-temperature mushroom cultivation?

Mushrooms are tender and delicious, making them a traditional edible fungus variety that people generally love. However, the common mushroom variety is the button mushroom (Agaricus bisporus), with a fruiting temperature of around 16°C, coming to market in autumn, winter and early spring. The edible fungus technology extension station of Zhangjiagang City, Jiangsu Province, introduced and cultivated a high-temperature mushroom variety in 1998: the four-spored mushroom (Agaricus bisporus, four-spored type), with a fruiting temperature of 26-31°C; the fruiting bodies still grow well in July and August when temperatures reach as high as 26-38°C, and it can maintain continuous batch production capacity. The following is a brief introduction to high-temperature mushroom cultivation techniques.

Spawn production ① Spawn. Select the high-temperature mushroom Xindeng 96. ② Culture medium. PDA medium is used for mother spawn, and wheat grain medium is used for stock spawn and cultivation spawn, with wheat grains accounting for 98% and calcium carbonate 2%; after bottling, sterilization, inoculation and culturing, finished spawn is produced.

Cultivation techniques ① Compost formula. Conventional fermented rice straw compost is used, with the specific formula: rice straw 2000 kg, rapeseed cake 140 kg, superphosphate 100 kg, gypsum 100 kg, lime 75 kg, urea 40 kg. ② Stacking and fermentation of the compost. The two-phase fermentation method is used: stack outdoors for about 15 days, turning the pile 3-4 times during this period, then move into the mushroom house or mushroom shed and heat it, keeping it at about 65°C for 6-8 hours, then cooling to 52°C and holding for 3 days for fermentation. ③ Management during spawning and mycelial growth. After the second fermentation ends, open the doors and windows for ventilation; when the compost temperature drops to 30°C, use the two-stage broadcast spawning method. That is, first scatter 2/3 of the spawn amount on the surface of the compost, then turn the spawn into the compost, and then scatter the remaining 1/3 of the spawn on the surface of the compost layer, pressing it level gently with a wooden board. The sowing rate is 2 bottles of wheat grain spawn or 3 bottles of cottonseed hull spawn per square meter. After spawning, keep the windows closed to promote mycelial growth, and ventilate appropriately when the temperature is high. ④ Casing soil. When the mycelium has basically grown to the bottom of the compost layer, apply casing soil; before casing, thoroughly check for latent contaminant fungi and pests, and once found, measures must be taken to eliminate them before casing. The casing material is fine mud-rice chaff soil or river mud-rice chaff soil, with a ratio of rice chaff to soil of 20:1, sprayed with formalin for disinfection before use. The casing thickness is 3-4 cm; after casing, spray 2.25 kg of clean water per square meter, close the windows tightly, and add soil when mycelium emerges from the cracks in the soil layer. ⑤ Fruiting management. About 15 days after casing, the mycelium begins to knot and form primordia; at this time, ventilate and spray water so that the bed surface always remains moist. When mushroom buds the size of soybeans appear in the soil cracks, spray water promptly to promote the formation of fruiting bodies. At the same time, maintain a relatively high air humidity in the mushroom house (mushroom shed), generally 85%-90%. Throughout the entire cultivation management process, correctly handle the relationship among watering, ventilation and moisture retention. Mushrooms should be harvested promptly, neither too early nor too late. ⑧ Pest and disease control. If there is insect damage during cultivation, yellow-brown spots will appear on the mushroom surface. After one flush of mushrooms ends, spray the bed surface with 4 ml of deltamethrin plus 25 kg of water; ordinarily, cotton balls dipped in dichlorvos can be hung on both sides of the passage in the mushroom shed to drive away adult insects. At the same time, increase ventilation so that water does not accumulate on the fruiting bodies and cause discoloration and rotten spots.