Key Cultivation Techniques for the High-Temperature Mushroom Xiaogu 93

Xiaogu 93 is a high-temperature-type mushroom variety bred by the Zhejiang Academy of Agricultural Sciences. The cultivation techniques are as follows:

1. Cultivation season and facilities

Cultivation season In the south it is from late March to October, in the Yangtze River basin from May to September, and in the north from June to August. Mushroom house disinfection Existing conventional mushroom cultivation equipment such as mushroom houses or plastic greenhouses can be used for cultivation during the idle summer period, as well as plastic medium tunnel cultivation. Generally, immediately after the spring mushroom crop is finished, the waste material should be removed at once, the mushroom house and bed frames should be cleaned and disinfected, and before cultivation, sealed fumigation should be carried out with dichlorvos and formaldehyde.

2. Composting and fermentation of the culture material The raw materials are mainly rice and wheat straw. It generally consists of two stages: outdoor composting and fermentation, and indoor after-fermentation. The outdoor composting and fermentation time is about 15 days, and usually the culture material is turned 3 to 4 times during the composting process. The quality requirements for the culture material after outdoor composting and fermentation are: moisture content of about 65%; pH of about 7.5; the material is coffee-colored; it has a manure smell and may have a slight ammonia smell. After outdoor composting and fermentation of the culture material is completed, indoor after-fermentation must be carried out. Indoor after-fermentation requires the room temperature and material temperature to reach 60°C and be maintained for 6 to 8 hours, then the room temperature should be allowed to drop naturally to 50 to 54°C and be maintained for 5 to 7 days, with attention to proper ventilation in the room. After fermentation is completed, the culture material is dark brown; rich in elasticity and not sticky to the hand; the entire material layer is covered with white actinomycetes; the cooked material has no ammonia smell and has a fermentation aroma; the moisture content is 60% to 62%, and the pH is 7.2 to 7.5.

3. Spawning and management during the mycelial growth period After secondary fermentation, the culture material should be turned while hot, and once the material temperature drops to natural temperature, spawning can be carried out. Sow 1.5 bottles of wheat grain spawn or 2 bottles of cottonseed hull spawn per sq m. The spawning method is usually surface spawning plus mixing. After the spawn is scattered, press the surface of the material flat so that the material layer is moderately firm but not too tight.

Management during the mycelial growth period focuses mainly on temperature control and ventilation. Within 3 to 5 days after spawning is the mycelial colonization period. During this period, suitable temperature and humidity and a stable microclimate environment in the mushroom house (tunnel) should be maintained so that the mycelium can rapidly colonize the culture material. During the mycelial growth period, the temperature in the mushroom house should be controlled as far as possible between 26 and 30°C, especially during the colonization period; growing mycelium can tolerate 38°C and short periods of 40°C high temperature. When high temperatures occur, ventilation and air exchange should be increased to lower the temperature in the mushroom house so that growth occurs under suitable conditions, and the mycelium will fill the material layer in about 20 days. Once the mycelium has filled the material layer, casing soil can be applied.

4. Casing soil The commonly used casing materials are three types: rice husk fine soil, coarse and fine soil, and rice husk river mud soil. The casing material should be disinfected conventionally, and the casing should be uniform in thickness, usually 3 to 3.5 cm thick, with sufficient moisture content. After the water on the soil surface has dried, doors and windows should be closed tightly to promote the mycelium to climb onto the soil. Under suitable conditions, 5 to 7 days after casing, the mycelium can climb onto the surface layer of the casing soil.

5. Management during the fruiting period The fruiting period occurs in the high-temperature season. A temperature of 27 to 30°C and a relative humidity of 85% to 90% in the mushroom house are most suitable for the growth and development of mushroom fruiting bodies. Although growing fruiting bodies can tolerate a certain period of 40°C high temperature, in order to improve the quality of the fruiting bodies, the temperature in the mushroom house should be lowered as much as possible to reduce the occurrence of diseases and insect pests.

6. Harvesting The high-temperature mushroom can be harvested for 5 to 6 flushes throughout the entire growth period, generally with an interval of about 7 days between flushes. After each flush is harvested, soil and water should be replenished. Because of the high temperature, the fruiting bodies grow quickly and should be harvested in time to avoid opening the caps. At the same time, during harvesting, they should be picked and placed gently, turned as little as possible, and promptly @#@136@#@ to ensure the fresh mushroom commodity quality.