New Technology of Cultivating Straw Mushroom in Greenhouse

Greenhouse cultivation also requires certain techniques to make the mushrooms grow more vigorously, so today I will introduce to you:

1. Cultivation Season

The suitable temperature range for the growth of mycelium of Volvariella volvacea is 15-40℃, and the most suitable temperature is 30-35℃. The temperature range for the growth of fruiting bodies is 26-34℃, and the most suitable temperature is 28-30℃. It only takes more than one month from the stacking of materials to the end of mushroom production. It is the type of artificially cultivated edible fungi that requires a higher temperature and has the shortest growth cycle. According to the temperature requirements of Volvariella volvacea and the different cultivation conditions in different places, the appropriate cultivation period can be selected respectively.

2. Strain Selection

Since the variety numbers in different places are different, it is very important to select high-quality and high-yield varieties according to the actual conditions of each place. The selection criteria for varieties are high yield, high quality, and strong resistance to adversity. At present, Shandong Province mainly uses V23, VB1, Gv-35, 1318, white straw mushroom and other varieties.

3. Culture material treatment

1. Cultivation raw material formula

The raw materials for cultivating straw mushrooms are very wide, including rice straw, grain stalks, wheat straw, weeds, etc. According to the actual situation in the north and Shandong, the formula we promote is: 100kg wheat straw, 5kg bran, and 5kg quicklime.

2. Culture medium treatment

No matter which raw material is used, it should be dry and free of mold and should be exposed to the sun for 2-3 days before production. Newly harvested wheat and rice straw should be dried thoroughly, otherwise it is easy to fail due to acidification of the material.

Before cultivation, dig a pool near the greenhouse, and lay wheat straw and lime in the pool in a proportion of one layer of wheat straw and one layer of lime alternately. When laying the straw, tamp it down. After the pool is filled, press the straw with a heavy object and fill the pool. Soak the wheat straw for 24-48 hours, remove it, drain the clear water, and spray 0.1%-0.2% of the total dry material with 50% carbendazim wettable powder and 0.1% of 80% dichlorvos emulsifiable concentrate aqueous solution. The pH value of the treated wheat straw is between 9-12.

3. Fermentation of culture medium

Take out the processed wheat straw and pile it into a pile with a height of 1.5m, a width of 1.5m and an unlimited length. After the pile is piled, cover it with plastic film to keep it warm and moisturize it to facilitate fermentation. When the temperature in the center of the wheat straw pile rises to about 60℃, keep it for 24 hours, then turn the pile over, turn the wheat straw outside into the center of the pile, and turn the wheat straw inside to the outside, so that the wheat straw ferments evenly. When the temperature in the center rises to 60℃ again after turning the pile, keep it for another 24 hours, and repeat 3-4 times to terminate the fermentation. The fermentation time is generally about 10 days. The key to the length of the fermentation time is whether the fermentation temperature is qualified.

After fermentation, check the quality of the fermented wheat straw. The quality of high-quality fermented wheat straw is as follows: soft texture, easy to break when pulled, dewaxed surface, elastic feeling when held, golden color, wheat straw fragrance, a small amount of white mycelium, water content of about 65%-70%, pH of about 9.