Off-season mushroom cultivation technology

Now many vegetables can be cultivated off-season, so can mushrooms also be cultivated off-season? If you want to cultivate shiitake mushrooms off-season, what issues should be paid attention to? Today, the editor will take everyone to take a look:

1. Preparation.

Corn cobs, sawdust, and cottonseed hulls are used as raw materials, and fine rice bran or wheat bran is used as auxiliary materials. Before using the greenhouse, 15 grams of sulfur is used per cubic meter. After ignition, sulfur dioxide can be produced, which has strong bactericidal power and is used to disinfect the greenhouse. When using sulfur to fumigate the greenhouse, the doors and windows should be closed and people should leave to avoid poisoning. 3% Lysol and Bordeaux liquid can also be used to disinfect the greenhouse. Before fruiting, the greenhouse should be dry, and the relative humidity of the air should be maintained at about 70%. Humidity can easily cause infection by bacteria. In order to make full use of the space, a rack can be built in the greenhouse, with each layer of 30 cm and 5 layers, leaving a sidewalk between the racks. It is also possible to stack the mushroom blocks directly on the ground without a rack, and the stack can be 1 meter high.

2. Prepare culture medium.

Formula: corn cobs or broadleaf sawdust. In cotton-producing areas, 80% cottonseed hulls, 18% fine rice bran or wheat bran (only one type) and 1% each of sugar and gypsum can also be used. To prevent mold infection, add 1 kg of carbendazim for every 1,000 kg of material. Crush the corn cobs into bean-sized pieces. Weigh and mix the materials according to the proportion and add clean water to make the water content reach 60%, that is, when you squeeze the materials with your hands, there are water drops between your fingers but no dripping. The pH value is 5.5-6.0.

3. Pack into bags.

The inoculation room should be disinfected by sulfur fumigation or spraying with Lysol in advance. The inoculation personnel should wear clean clothes, wash their hands, and then wipe their hands with 75% alcohol cotton. All utensils should be boiled and disinfected or immersed in 0.5% potassium permanganate solution for disinfection. Prepare plastic bags with a diameter of 17-30 cm and a length of 50 cm. Prepare the culture medium according to the proportion, add water and mix well, and immediately bag it. Each bag should be filled with about 5 kg of material and moved into the inoculation room, or bagged and inoculated immediately.

4. Vaccination.

Pay attention to aseptic operation during inoculation, wear a mask, a white hat, cover your hair, wash your hands with soap, and then wipe your hands with 75% alcohol cotton. There are two ways to inoculate. One is layered inoculation, which is done simultaneously when bagging. First tie the bag at one end, pour in 1-2 bottles of bacteria, and then fill the bag. When it is half full, pour in 2 bottles of bacteria. When the bag is full, pour in 1-2 bottles of bacteria, and then tie the mouth. Use 0.5-1 kg of bacteria per bag. Another way to inoculate is to punch and inoculate 6 holes in each bag. Make a 1.5 cm thick small wooden stick with a flat top. Aim at the plastic bag filled with materials and poke it hard to make a hole. Use your hand to put the bacteria into the hole. Inoculate 100-200 grams in each hole. The inoculated holes do not need to be sealed with tape. They can be exposed, which is conducive to ventilation and oxygen supply.

5. Management during the mycelium growth period.

The inoculated bags can be stacked up to 1 meter high, leaving space for the sidewalk. Cover the bag pile with a layer of kraft paper to block light and keep warm. For a shed with a frame, the bags can be placed on the shelf separately, also covered with kraft paper. Open the straw thatch and paper quilt on the roof in time in the morning, and cover them again at night. During the mycelium growth stage, the shed temperature is maintained at 5-15℃, and the mycelium is cultivated at a low temperature, which should not exceed 20℃, otherwise a large number of miscellaneous bacteria will occur. Do not sprinkle or spray water in the shed, keep it dry, and keep the relative humidity of the air at about 70%. When the mycelium on both sides of the bag has reached 5 cm, loosen the wires at both ends of the bag to allow air to enter and increase ventilation and oxygen supply. In 40-45 days, the mycelium will fill the bag and begin to change color from white to yellow-brown, and the entire mushroom block will become one. At this time, the bag openings at both ends can be completely opened to increase ventilation, and the color change period is 10-15 days.

6. Management during the mushroom growing period.

When the entire mushroom block turns yellow-brown and exudes some yellow-brown water, it is time to start management during the fruiting period. At this time, the humidity in the greenhouse should be increased. Water can be sprinkled on the ground and sprayed in the air with a sprayer to make the relative humidity of the air reach more than 90%. Increase light transmission appropriately, but still do not allow sunlight to shine on the mushroom block. Keep the daytime temperature at 15-20℃ and the nighttime temperature at 5-10℃ to create a certain temperature difference. If placed alone, the mushroom bags can be removed. If not placed alone, they can still be stacked together without removing the bags. Just roll up the two ends of the bag, perform simple grading, cut off a section of the mushroom stem, and transport them to the market for sale in time. Do not store them for a long time to avoid rotten mushrooms. If they cannot be sold immediately, they can be dried, sun-dried or salted in time.