How to Grow Mushrooms on Mulberry Branches? Detailed High-Yield Cultivation Techniques

In terms of the comprehensive development and utilization of mulberry stalks, since 2006, Hechi City in Guangxi has successfully explored a new "mulberry-mushroom-fertilizer" agricultural circular economy model in Yizhou, Huanjiang and other cities and counties. The "Pleurotus citrinopileatus" (golden oyster mushroom) cultivated with mulberry stalks as the main substrate won the gold award at the 2006 China Hunan (International) Green Products @#@119@#@ and passed national organic food certification. The success of mulberry branch mushroom cultivation solved the problem that had plagued Hechi City for more than 20 years, where large areas of mulberry stalks were burned as waste, causing resource waste and environmental pollution, provided sufficient raw material resources for expanding the edible mushroom industry, and protected the ecological vegetation consumed by "wood-rotting fungi" production in mountainous areas. In Hechi City, mushrooms cultivated with mulberry stalk powder from summer and winter pruning yield 10 yuan per mushroom bag; after deducting 2 yuan in costs, farmers earn a net income of 8 yuan, and the income from growing mushrooms on mulberry stalks reaches more than 2,000 yuan per 667 sq m. Edible mushroom products such as "Pleurotus citrinopileatus" produced from mulberry branches in Hechi City have been sold to Shanghai, Zhejiang, Northeast China and other places, with annual production orders reaching 5,000 tons. Demand exceeds supply, and the market @#@136@#@ prospects are broad. The key techniques for mulberry stalk mushroom cultivation are as follows.

I. Mulberry Stalk Processing

The annual summer pruning period for mulberry fields in Hechi City is June 25-30, and the winter pruning period is December 10-15. Select fresh mulberry stalks that are clean, free of mud, mold and pollution. Fresh stalks are easier to chop than dry stalks, with higher efficiency; one 1.5 kW chopper can process 800 kg to 900 kg of mulberry stalks per hour. Adjust the blade to the proper position so that the processed mulberry stalk powder has a length of 0.4-0.5 cm.

II. Raw Material Preparation

Mix the main material (mulberry stalk powder) with water at a material-to-water ratio of 1:1.5, and the auxiliary materials (rice bran, lime powder) with water at a material-to-water ratio of 1:0.6 separately until uniform. The ratio of main material to auxiliary materials is 1:0.05. Mix well and set aside. The main material should be pre-wetted with 3% lime water, piled and covered one day before mixing. The auxiliary materials should be mixed and used immediately, with an appropriate amount of superphosphate fertilizer (0.8%-1%) and additives added, and moistened with 3% lime water. To keep the culture material at a moderate pH value (6.5-7.5), 2% lime powder should be added to the dry mulberry stalk powder and mixed well. After the main material and auxiliary materials are thoroughly mixed, adjust moisture with clean water. It is appropriate when, upon squeezing the material in the hand, no water droplets appear between the fingers but a water mark remains on the palm. Only after the moisture and pH value are adjusted to the above requirements can bagging begin.

III. Bagging and Sterilization

When bagging the raw materials, tie a slip knot tightly with plastic rope at 1.5 cm from one end of the mushroom bag. Fill each bag with 2.5 kg of material, with moderate tightness. After filling, press out most of the air in the mushroom log, then tie another slip knot tightly near the opening. The filled mushroom logs should be placed into a sterilization pool on the same day. Seal the surroundings of the pool with plastic film, and cover the top of the pool with thermal insulation cotton quilts and canvas, etc. Then adjust the amount of steam entering the pool so that the canvas covering at the top of the pool remains arched. Maintain this state for 14-15 hours for sterilization, then the furnace can be stopped. After 20-24 hours, move the mushroom logs into the inoculation room while still hot, arrange them to cool down for inoculation.

IV. Removal from the Furnace and Inoculation

Move the sterilized mushroom logs into the inoculation room and arrange them in rows, stacking each row 5-6 layers high, and let cool to room temperature for later use. Prepare inoculation tools, sterilize fingers, palms and arms with 75% alcohol. Before inoculation, first soak the spawn bag in potassium permanganate solution for 3 seconds, remove, gently shake dry, and cut open the bottom of the spawn bag with a sterilized scalpel to begin inoculation. If taking a break midway, turn on the ultraviolet lamp in the inoculation room for 30 minutes to disinfect the air and surfaces, then turn off the ultraviolet lamp before resuming inoculation. Inoculated mushroom logs must not be stacked in the inoculation room for a long time (more than 4 hours) or in too many layers (more than 4 layers). Inoculated mushroom logs should be moved to cultivation racks on the same day and stacked in 2 layers to cultivate mycelium; they must not be left overnight in the inoculation room. After inoculation is completed, thoroughly clean the floor and walkways of the mushroom house to ensure the mushroom house is clean. Then splash fresh lime water on the floor and walkways of the mushroom house for disinfection, which can not only inhibit the occurrence of contaminating bacteria and pests, but also increase air humidity and promote early and rapid mycelial growth. From the day of inoculation, mycelium can grow in 20 days, and by 26-28 days water can be sprinkled to induce fruiting. In addition, after inoculation, observe and record daily. If individual mushroom logs are found to be contaminated, isolate and remove them promptly.

V. Construction of the Mushroom House

Specifications and methods for building a simple field mushroom house: build one shed with a length of 13 m, width of 5 m and height of 3 m (in sericulture areas, silkworm houses can be used on site for cultivation in winter). Set up two mushroom racks per shed, each 1.5 m wide and 12 m long. Build 3 tiers of beds, with a height difference of 65 cm between each tier, and the bottom tier 20 cm above the ground. Leave walkways in the middle and on both sides; the middle walkway is 70 cm wide, and the side walkways are 65 cm wide. The shed roof is arched and covered with plastic film plus straw curtains or thatch. When building the shed, first set up the bed racks, then build the roof and shed surface. The shed frame should be able to bear 100 kg per sq m. After the mushroom house and mushroom racks are built, before moving the culture material into the house, spray once thoroughly with a mixed pesticide for killing insects, mites and bacteria, or fumigate once for disinfection. Two days later, spray once with a mixed solution of 3% bleaching powder plus 5% quicklime to achieve thorough disinfection.

VI. Fruiting Management

Mushrooms are low-to-medium temperature saprophytic fungi. The optimum temperature for mycelial growth is 22-26%, and the optimum temperature for fruiting body growth is 12-18°C. The entire growth period is suitable for growing in a cool, clean environment with fresh air. Therefore, in summer, the mushroom house should be shaded to lower the temperature, and in winter, covered with film and grass to keep warm, while maintaining air circulation. After the mycelium has fully colonized the mushroom logs, they can be stacked into 3-4 layer mushroom walls. Lightly mist the sealing paper at both ends, but do not spray directly with a water pipe, so as not to damage the mushroom buds and cause contamination. As the mushroom buds grow, appropriately increase the amount of misting, preferably maintaining the relative air humidity in the mushroom house at 90%. When the mushrooms have grown to 70% to 80% maturity, they can be harvested. During harvesting, promptly remove residual mushroom bases to prepare for the next stage of fruiting.

VII. Processing and Packaging

Send fresh mushrooms that have been cleaned of debris, trimmed (stalk length retained at 1 cm) and cleaned into a drying room, arrange them in layers on bamboo trays or stainless steel mesh, and dry at low temperature (40-45°C) until they feel crisp and crumble with a pinch, which meets the drying requirement. After drying, immediately seal in plastic bags to prevent moisture absorption and softening, and place in a semi-finished product warehouse for quantitative sub-packaging, packaging and marketing.