Key Points of Winter Edible Mushroom Cultivation Techniques and Water Supplement Precautions
To achieve high yield, high efficiency, high quality and low consumption when cultivating edible mushrooms such as oyster mushrooms and shiitake mushrooms in winter, one should start from the following aspects.
1. Site. There are many ways to cultivate edible mushrooms. In the cold winter, indoor heated cultivation is the most suitable. Indoor heating methods include ducted heating, coal stoves, etc. Considering cost and practicality, heating with a coal stove is the most effective. This setup is suitable for relatively cold regions and can achieve low cost, fast heating and convenient operation. When cultivating edible mushrooms such as oyster mushrooms in the low-temperature season, pest and disease damage is light, the contamination rate by competing microorganisms is low, and the high-yield and stable-yield performance is good; the mushroom bodies have large and thick caps, short stems, good color and quality, and high quality. Moreover, there are few vegetables in winter, so it is easy to capture the market and obtain ideal returns.
2. Raw materials. The choice of raw materials is crucial. For example, the oyster mushroom is one of the easiest edible mushrooms to cultivate, with simple cultivation methods and diverse approaches, among which low-cost, easy-to-operate raw material cultivation is the first choice. Cultivation substrates include raw material cultivation and sterilized material cultivation. Raw material cultivation means the substrate has not undergone high-temperature sterilization, and generally adopts the method of composting and fermentation. That is, after mixing the substrate with an appropriate amount of water, pile it up, cover it with plastic sheeting, and let it heat up naturally. Each time the temperature at the center of the pile reaches 60°C, turn the material at the edges into the middle, continue to pile and let it heat up naturally again. After 3 times, it can be inoculated and bagged for cultivation. By controlling a certain carbon-to-nitrogen ratio and high-temperature environmental conditions, the reproduction of competing microorganisms can be effectively inhibited and the rapid growth of oyster mushrooms promoted.
3. Bagging. Regarding bagged substrate, some people believe that small bags hold less substrate and have a short cycle, but the yield is low and labor costs are high; some believe that large bags hold more substrate and give high yield, but the cycle is long and the benefit is not actually high. Through cultivation trial comparisons, it was found that plastic bags with a specification of 18%26#215;45 cm (30 cm long after filling) and filled with 0.6 kg of dry material are the best. In terms of bagging method, a three-layer spawn and two-layer substrate approach is adopted, that is, one layer is spread at each end and one layer of spawn is sandwiched in the middle, which is relatively suitable for intensive production.
4. Management. A positioned fruiting method can be adopted. Oyster mushrooms and the like grow fruit bodies from the aeration holes reserved when bagging, which can effectively prevent the mushroom buds from forming a large number of shriveled ones due to competition for nutrients during the growth process, causing unnecessary loss of nutrients. With conventional open-mouth fruiting, the mushroom clusters are too large, there are many dead mushrooms, and the mushroom quality is poor. With the positioned fruiting method, however, the bag opening is not left open, so the water evaporation from the mushroom bag is less.
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