How are Zhejiang Jinhua grapes? Introduction to the producing area's characteristics

In addition, the grape-shiitake mushroom three-dimensional circular cultivation model not only improves the utilization rate of land resources and increases farmers' economic income, but also realizes multi-level circular utilization of materials and promotes a virtuous cycle of agricultural ecology. It is of great and far-reaching significance for creating a conservation-oriented society and establishing a circular, ecological and efficient new agriculture. The grape-shiitake mushroom three-dimensional circular cultivation technology is summarized as follows.

1 Construction of the spatiotemporal layout of the three-dimensional planting model

In terms of spatial structure configuration, the upper layer of grapes belongs to vines, mainly considering the issue of height difference among groups; the lower layer of shiitake mushrooms is planted because the presence of upper-layer plants causes partial shading, making it suitable for planting some crops adapted to scattered light. In terms of temporal structure configuration, some early-maturing grape varieties can be selected, and after harvesting is completed there is sufficient time to prepare for shiitake mushroom cultivation. For shiitake mushrooms, winter-type shiitake mushrooms are generally selected for planting, and the planting time is generally chosen after grape pruning is completed and orchard clearing work is finished, so as to reduce the occurrence of shiitake mushroom diseases and insect pests [1-2].

2 Optimization and integration of supporting technologies for the three-dimensional cultivation model

2.1 Grape orchard clearing

In order to avoid the survival of overwintering insect eggs, dead grass and residual branches and rotten leaves in the grape orchard should be removed. For grape orchards where the soil is too dry, water should be applied between rows during bed preparation to maintain moisture. After the water has drained down, lime powder should be evenly spread on the surface for disinfection, and the soil should be deeply plowed about 15 cm, so as to sterilize and save labor during bed preparation.

2.2 Cultivation bed treatment

When cultivating shiitake mushrooms under the grape trellis, consideration should be given to the convenience of managing both grapes and shiitake mushrooms. Shiitake mushroom cultivation beds should be made in alternate rows, generally with a bed width of about 1 m, slightly raised in a turtle-back shape, with ditches left on both sides of the bed for irrigation and drainage. Fix one 1 m-long steel pipe at each end of the bed, reinforce with ropes as needed, use the steel pipes as fixed points to stretch 3 wires of No. 16 or above, with each wire spaced 20 cm apart and the wires 28-30 cm above the ground. After the cultivation bed is made, the ground needs to be disinfected to prevent diseases.

2.3 Construction of small arched sheds

Use 3 m-long bamboo strips spaced 1 m apart to make arches, with a span of about 1.6 m and the highest point about 80 cm above the ground. Cover the arched shed with agricultural film, and determine whether shade nets are needed according to the shading conditions of the grapes.

2.4 Placing sticks

Shiitake mushroom sticks are generally patted and then placed in the bed, leaning obliquely against the wires, with an angle of about 65° between the mushroom sticks and the bed surface, and a stick spacing of about 10 cm, so about 15 can be placed per sq m. When white cracks appear on the mushroom sticks, choose a cloudy day without dry hot wind for bag removal to prevent contamination and excessive water loss from the mushroom sticks caused by high temperature. When removing the bags, try not to damage the mycelium, delay the bag removal time for mushroom sticks that turn color slowly, and after bag removal pay special attention to heat preservation, moisture retention and ventilation [3].

2.5 Fruiting management

2.5.1 Environmental management. ① Temperature management. During the fruiting period, the temperature is best controlled between 10-22 °C, and the day-night temperature difference should be controlled between 5-10 °C, so as to facilitate mycelial knotting, bud formation, and normal development of fruiting bodies. ② Humidity management. In order to meet the water requirements of fruiting bodies, the relative air humidity during the fruiting period of shiitake mushrooms should preferably be maintained between 85%-90%; after mushroom buds form, gradually reduce the relative air humidity until about 70% at harvest, so as to help the fruiting bodies become firm and plump, improve mushroom quality and taste, and also prevent and reduce the occurrence of diseases and insect pests. ③ Light management. During the period of mushroom bud formation, weak light should be dominant to facilitate the development of fruiting bodies; after mushroom buds form, light can be strengthened, but direct sunlight should be prevented. Shade nets can be hung in midair to facilitate robust growth of fruiting bodies and improve mushroom quality; in addition, ventilation and air exchange should be strengthened to meet the normal growth needs of fruiting bodies.

2.5.2 Water management. When fruiting bodies are forming, relatively high humidity is required. When the temperature is between 5-25 °C, spray water 1-2 times per day. After the temperature rises, spray water 2 times per day. On cloudy and rainy days, reduce the frequency, and do not spray water before harvesting mushrooms. If the mushroom sticks are severely short of water in the middle and late stages, heavy spraying or water injection can be adopted. After 3 d of water injection, primordia form successively, and water spraying continues every day. If the problem of insufficient water still cannot be solved, increase the number of water sprays, or use irrigation ditches on both sides of the cultivation bed to water and moisten the bed surface, so that the mushroom sticks can fully absorb water and ensure the normal growth of shiitake mushrooms.

2.6 Pest and disease control

Pest and disease control follows the plant protection principle of "prevention first, prevention more important than treatment." To ensure the safety of shiitake mushroom production, biological pesticides should be chosen as much as possible. For mild green mold occurrence, wash with a water pipe; for severe green mold occurrence, first remove it clean with a blade, then spray 3% lime water, while controlling watering and enhancing ventilation. For pest and disease control in the later stage, on the one hand, physical and agricultural measures should be used to replace chemical control, and ozone water should be used instead of chemical pesticides to control late-stage grape fruit diseases, sprayed once every 3-7 d, with 5 d being most suitable; on the other hand, some low-toxicity, low-residue pesticides should be selected for pest and disease control, and when spraying pesticides, the small arched sheds for cultivating shiitake mushrooms should be tightly covered to avoid spraying onto the mushroom sticks. In addition, by planting clover and allowing natural grass growth within the facility, and planting flowering plants around it, a good habitat can be created and natural enemies can be cultivated to control pests and diseases.

2.7 Harvesting

When the fruiting bodies grow to 80% maturity, that is, when the cap edge is clearly rolled in and the veil is just beginning to break, they can be harvested; during harvesting, no residual roots should be left in the substrate, and harvested mushrooms should be stored separately by size to avoid sorting again. Strict attention should be paid to preventing impurities from mixing into the mushroom bodies. After harvesting, shiitake mushrooms should be sold promptly or sent to a fresh-keeping warehouse for cold storage.

2.8 Follow-up management

After the first flush of mushrooms is harvested, stop spraying and watering in the shed for 5-7 d to let the mycelium rest and recover; regulate the temperature in the shed to about 22 °C, and reduce the spatial humidity to about 70%; restore a dark environment in the shed. After 7-10 d, carry out water injection management for the mushroom sticks so that the weight of the mushroom sticks is slightly lower than the original weight, to meet the water requirements of the next flush of fruiting bodies, but the mushroom sticks must not reach or exceed the original mushroom stick weight. Subsequent management can refer to that of the first flush of mushrooms.

3 Recycling of by-products from the three-dimensional cultivation model

3.1 Grape branch sawdust

Using grape branch sawdust to replace part of miscellaneous wood sawdust in making shiitake mushroom sticks not only reduces environmental pollution from waste, but also turns waste into treasure, lowers the production cost of shiitake mushrooms, provides a new way for the resource-based development and utilization of agricultural waste, enriches the sources of raw materials for edible fungus cultivation, and is conducive to the sustainable development of the edible fungus industry [4].

3.2 Shiitake mushroom sticks

Discarded shiitake mushroom sticks are applied to the grape orchard as base fertilizer in October each year, which can effectively promote the vegetative growth of grapes and the growth of new roots, improve grape yield and quality, increase the content of organic matter and available nitrogen, available phosphorus, and available potassium in the soil as well as soil pH, and reduce soil bulk density [5].