A Detailed Explanation of the Cultivation Methods and Technical Key Points of the Almond Mushroom
The almond mushroom (Agaricus subrufescens) is native to South America and is a fungus that grows in summer and autumn. The almond mushroom tastes good, with an almond-like aroma, a tender and smooth cap, and a crisp stipe. It is extremely rich in nutritional value, containing large amounts of protein and various amino acids needed by the human body. It can inhibit tumors, cardiovascular diseases and various other illnesses, making it a fungus of very high economic value. So how should the almond mushroom be cultivated? Below, the editor will introduce it to everyone!
1. Building Piles for Fermentation
The cultivation pile for the almond mushroom can be based mainly on rice straw and other grain straw. First, soak it with water, then mix it thoroughly with rice bran, farmyard manure, etc., and stir to build the cultivation pile, making preparations for fermentation. The pre-piling time is about one week. When the temperature of the cultivation material rises to about 72 degrees, the pile-turning work should be carried out. When turning the pile, add an appropriate amount of urea and other substances, and use microorganisms for fermentation. When turning the pile, it must be done thoroughly and comprehensively, turning the inner layer to the outside and the outer layer to the inside. Then after about 5 days, turn the pile again, and later turn the pile three more times over 11-12 days. The fermentation time lasts about 1 month. When the color of the cultivation material becomes darker and the fibers break easily, it indicates that fermentation is complete.
2. Feeding and Bed Laying
The almond mushroom can be cultivated indoors or outdoors. When cultivating indoors, appropriately build about 5 layers of shelving, and use unused mushroom houses, etc., to evenly spread the fermented cultivation material into mushroom beds. The thickness should not exceed 20 cm. After spreading, carry out secondary fermentation, close the vents of the mushroom house, and then control the temperature at about 58 degrees. When the temperature of the cultivation material drops to about 24 degrees, carry out harvesting. If cultivating outdoors, build a shade shed, control the specifications of the beds well, and cover the surroundings of the shed with straw curtains and other shading equipment. Do a good job of disinfection, eliminate pathogenic bacteria and pests, and then lay the cultivation beds according to the indoor cultivation method.
3. Timely Sowing
Select almond mushrooms with no obvious wounds, strong growth ability, and no pests or diseases as the spawn, and break them into several small spawn pieces of a certain size. Then evenly scatter about 70% of the spawn into the cultivation material, scatter the rest onto the bed surface, and then spread about 1-2 cm of cultivation material on top. Likewise, pay attention to the sowing density. If cultivating outdoors, cover with plastic film after sowing to improve the heat preservation and moisture retention capacity of the cultivation bed. Within about 6 days after sowing, the plastic film must not be uncovered, and watering should not be done. Then on the seventh day, uncover the film for ventilation. After sowing, control the temperature at about 88%. When the material surface is dry, water promptly, and ventilate at least three times a week.
4. Mushroom Emergence Management
The management work during the mushroom emergence period is directly related to the quality and yield of the almond mushroom, so management work must be done well during the mushroom emergence period. Only after the almond mushroom mycelium spreads out in the cultivation material can the mushroom emergence time be advanced. About one month after harvesting, the growth ability of the mycelium is relatively weak. At this time, water appropriately under the bed, and control the humidity inside the covering film at about 88% to prevent the formation of deformed mushrooms. After mushroom emergence, do a good job of ventilation to reduce the carbon dioxide content in the mushroom house, ventilating at least once a day for about half an hour each time, and cover with film again after ventilation to retain moisture.
The above is a brief introduction to the cultivation techniques of the almond mushroom. The cultivation of the almond mushroom is relatively troublesome, and it cannot be explained clearly in just one article. This article can only serve as a reference for everyone. If you want to cultivate it, you still need to learn cultivation techniques from experienced growers to ensure successful cultivation. That is all for today's introduction. This article is for reference only. Thank you all for reading and supporting.