Pleurotus eryngii, also known as the tsutsugamushi ear ear, is an invaluable mushroom that has been introduced into cultivation in China in recent years. The mushroom meat is hypertrophic, and the stipe and cap of the mushroom are crisp and delicious. It is called "King mushroom".
1. Cultivation season
Pleurotus eryngii is a medium-low temperature mushroom that produces two seasons a year. It produces mushrooms in spring and autumn, that is, in January-February or August-September, it produces fungus bags, February-April or September- December fruiting.
2. Fungus bag making
(1) Culture formulation and preparation. Formula One: 73% of mixed wood chips, 25% of bran, 1% of lime, 1% of gypsum, and 60%-65 of water content. Formulation II: 88% cottonseed hull, 10% bran, 1% lime, 1% plaster, and 60%-65% moisture content. The ingredients are mixed and mixed to make a culture material.
(2) Bagging, sterilization, inoculation, and culture. The culture material was packed into a bacterial bag (22 cm and 45 cm in size) as required and sealed in an sterilized pot for sterilization. First, make the temperature in the pot rise to 100 degrees Celsius with a fierce fire to start timing. After 8 hours -12 hours, stuffy stuff for 4 hours - 5 hours, then take out the material bag. When the bag is cooled to room temperature, it is placed in a sterilized inoculation box (chamber) and the inoculation volume is 5% to 10%. The inoculated bag is sent to the sterilized culture room. The room temperature should be controlled between 20 degrees Celsius and 25 degrees Celsius. About 30 days, mycelium can fill the bag, and then move to the mushroom room and mushroom. The training room requires darkness, ventilation, and no humidity.
3. Sacksuck mushrooms
Set up the cultivation frame in the mushroom room, stack the cultivated bacteria bags horizontally on the shelf or on the ground. When the temperature drops to 10 degrees Celsius to 18 degrees Celsius, sprinkle water on the ground to increase the humidity inside the mushroom house. The light scattering from the mushroom room is strong and the light is bright.
4. Mushroom management
(1) Temperature control. Pleurotus eryngii fruit body is formed and grown in a narrow temperature range and is extremely sensitive to temperature. The most suitable mushrooming temperature is 15 degrees Celsius and 17 degrees Celsius, which should be strictly controlled.
(2) humidity adjustment. During the growth of the fruiting bodies, the humidity in the mushroom house is lower than that in the early stage, and it should be maintained at about 85%. When moisturizing, mainly water the ground. Never spray water on fruit bodies and on the mouth of the bag.
(3) Light management. Keep the light in the mushroom house bright, and the scattered light is strong (no direct sunlight).
(4) ventilation. Open the door (window) twice a day, 3 times, about half an hour each time.
5. Harvest
It takes about 10 days from the formation of the primordium to harvesting, and it is harvested when the diameter of the fruit body of the fruiting body reaches 4 cm to 6 cm (eight caps apart). After harvesting, a paper seal was placed on the mouth of the bag to stop the spraying of water. After about 5 days, the water was sprayed to increase the humidity to induce the growth of the second mushroom.
The production of Pleurotus eryngii is mainly concentrated in the first crop. The weight of each mushroom can reach 600 grams, and the average yield per bag can reach 500 grams. After the second meal, the amount of mushrooms dropped.
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