Pleurotus eryngii is also known as snow fleece. Is a high-quality large-scale meat agarics, Pleurotus eryngii with Miaorou hypertrophy, crisp texture, delicious taste, called the "Planting King." It is rich in nutrients, high in oligosaccharides, and has the effect of an intestine beauty. Can be suitable for fresh or dried, much favored by consumers, the market prospects are good, now its biological characteristics and cultivation techniques are introduced below.
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First, biological characteristics:
1. Temperature: Temperature is the key to determine the success or failure of Pleurotus eryngii cultivation and the level of yield. The optimum temperature for hypha growth was 23-25 ​​°C. The optimum temperature for fruit body growth was 12-18 °C. Below 8 °C, no primordium was found. Above 20 °C, malformation mushrooms were prone to occur.
2. Humidity: The moisture content of the hypha growth medium is 60% to 65%, the relative humidity of the fruiting body formation phase is 90% to 95%, and the growth phase is 85% to 90%.
3. Nutrition: Pleurotus eryngii has a strong ability to decompose lignin and cellulose, and it needs to have rich nutrition. In particular, the nitrogen source should be sufficient, mycelium growth can flourish, and the yield is high.
4. Air: The oxygen demand is relatively low during the growth phase of mycelium, and low concentration of carbon dioxide can promote the growth of mycelia. The fruit body growth stage needs sufficient oxygen, and the concentration of carbon dioxide is preferably less than 0.02%.
5. Light: No light is needed during the growth phase of the mycelium, and mycelial growth will be accelerated in the dark environment. The growth of the primordial and fruiting bodies will require a certain amount of scattered light. The appropriate light intensity is 500-100 lx.
6. pH value: The optimum pH value for the mycelial growth stage is 6.5-7.5, and the optimum pH value for the mushrooming stage is 5.5-6.5.
Second, cultivation techniques:
1. Cultivation season: Pleurotus eryngii is a cold-type strain, which can be cultivated in the spring and autumn.
2. Strain production: The mother plant adopts PDA medium. Adding peptone can promote mycelial growth. The original species can be wheat, wood bran culture medium, the general species cultured at 25 °C, 20-30 days can fill the bottle.
3. Raw materials and formula: There are many raw materials suitable for the growth of Pleurotus eryngii. Such as: mixed wood chips, cotton shell, straw, wheat straw, soybean straw, corn cobs can be used as raw materials for cultivation. Cultivation materials formula: wood chips 34%, corn cob 20%, bean straw 20%, bran 20%, corn noodles 3%, sugar, calcium carbonate, gypsum each 1%, water content 60% -65%.
4. Bag culture: use 17cm33cm low-pressure polyethylene plastic bags, each bag material dry weight 500g, wet weight 1000g, loading elastic moderate, atmospheric pressure sterilization at 100 °C for 8-10h, after inoculation after cooling aseptic. After inoculation, shading culture was performed at 23-25°C. Usually 30-40 days full bag.
5. Mushroom management: after the bag full of mycelium, the immature bag into the mushroom house or greenhouse, the mushrooming place must be seriously disinfected and sterilized, the bacteria bag upright discharge, can also be stacked wall. Before the mushrooming, the buds must be treated to strengthen the ventilation to increase the difference between temperature and humidity, stimulate the formation of the primordium, to form a primordium when the mycelia is kinked, and to open the bag when the buds have emerged. The bags are opened and the bag is rolled outwards. It is advisable to fold 2cm into the material surface. Mushroom mushroom shed temperature should be controlled at 13-18 °C, air relative humidity is maintained at 85% -90%, do not spray water on the mushroom body, otherwise the fruiting body will turn yellow to affect the quality.
6. Harvesting and processing: Generally, it can be harvested in about 15 days after budding, and it will be flattened when the fungus cover is about to grow. The harvesting standard is determined according to needs; the export mushroom requires a 4-6cm diameter cap and a 6-8cm shank length. The first tidal mushroom harvested about 15 days, but also can pick the second tidal mushroom. Products can be sold fresh, resistant to storage, can also be dried or canned. 