Cultivation technology of Pleurotus geesteranus

I don't know how much you know about Pleurotus geesteranus. It is a very small fungus food. So today I will introduce to you the cultivation technology of Pleurotus geesteranus:

1. Isolation and selection of bacterial strains

The oyster mushroom strains used in production come from two sources: one is to obtain pure mycelium from the fruiting body, and the other is to directly introduce them from scientific research institutions and strain production units. Scientific research institutions generally obtain them by separation, purification and rejuvenation of the fruiting body. General cultivators do not have the conditions for separation and seed production, so they are directly introduced from strain production units.

2. Cultivation Season Arrangement

According to the fruiting temperature of Pleurotus geesteranus, bags should be made in February and March for spring planting and in May to August for autumn planting. Bag making can be arranged in advance at high altitudes.

3. Cultivation Methods

The cultivation method of Pleurotus geesteranus is basically the same as that of Pleurotus ostreatus and Pleurotus ostreatus, but it cannot be cultivated with raw materials. It can be cultivated indoors or outdoors in a shade shed.

4. Bag production and spawning

The raw material formula for cultivating Pleurotus geesteranus: ① 50% sawdust, 26% corn cobs, 15% wheat bran, 5% corn flour, 1% sucrose, 1% gypsum powder, 2% lime, 100g potassium dihydrogen phosphate, 25g magnesium sulfate. ② 92% cottonseed hulls, 5% wheat bran, 1% sucrose, 1% gypsum powder, 1% lime. ③ 50% bagasse, 32% sawdust, 15% wheat bran, 1% gypsum powder, 2% lime, 100g urea. ④ 90% cottonseed hulls, 4% rice husks, 1% glucose, 0.5% peptone, 0.5% glutamic acid, 4% wheat bran, and a small amount of lime. Corn stalks, peanut stalks, peanut shells, rice and wheat straw can all be used as culture media, and the above raw materials should be processed and crushed before use.

Add water to the prepared materials and mix well, with a water content of 60-65%. In high temperature seasons, pile up the materials and ferment for 4-5 days before bagging and sterilizing. Choose high-density polypropylene or polyethylene plastic bags with specifications of 17×33×0.05cm or 20×35×0.05cm. The filling requires moderate tightness, with the culture material close to the bag wall. Sterilize at 100℃ for 15-16 hours, and open the pot when the material temperature drops to 70℃. Move the material bags out of the stove to the disinfected and cleaned inoculation room. When the bag temperature drops below 30℃, close the doors and windows. Use an aerosol disinfection box or Mushroom Protection No. 1 sterilizer to sterilize for 5-6 hours per cubic meter of space before entering the room for inoculation. Each bottle (bag) of culture can be inoculated with 20-30 bags. After inoculation, place it in a place with a normal temperature of 20-28℃ for cultivation. After about 30-40 days, the mycelium will fill the bag and mushrooms can be produced.

5. Mushroom production management technology

After the mycelium of Pleurotus geesteranus fills the bag, continue to cultivate for 5-7 days until the mycelium reaches physiological maturity and accumulates nutrients before being transported to the mushroom house for fruiting. The mushroom house should be easy to manage and should be ventilated, heat-insulated, moisturized, clean and hygienic. There should be no garbage, feces or smelly ditches near the mushroom farm. Before the mushroom bags are moved in, the entire mushroom house should be sprayed with dichlorvos and omethoate to kill insects, and then sprayed with 5% formaldehyde solution for sterilization. After 5 days, the mature mushroom bags can be moved into the field for fruiting management. The methods of fruiting include stacking on shelves (suitable for standardized three-dimensional cultivation in factories), stacking on the ground, laying bags on the bed, and burying the bags on the bed. No matter which method is used, before the mushroom bags are moved in, the mushroom house (shed) that has been disinfected and insecticidal should be pre-wetted first, and a large amount of water should be sprayed on the bed frame, walls and ground. Increase the humidity of the entire mushroom house (shed). Arrange 2-3 insecticidal lamps in the mushroom house (shed) to control the insect population density. After the mushroom bags are brought into the room, they are cultured for 2 days. The plastic bags are cut off along the collar, and the original old fungi or hypertrophic primordia are scraped off. The relative air humidity of the mushroom room is maintained at 90%. For 3-5 consecutive days, the temperature is maintained at 23-25℃, and a certain amount of diffuse light is provided every day. At this time, the mushroom room should be sprayed with water frequently and slightly ventilated. After 3-5 days, when the primordia on the material surface begin to differentiate and a large number of mushroom buds are formed, it is necessary to increase the slight ventilation and light time, maintain a suitable carbon dioxide concentration, and maintain the humidity at 85-90%. At this time, it is forbidden to spray water directly on the mushroom buds, otherwise the mushroom buds will turn yellow, shrink and die easily. When the mushroom caps gradually flatten, you can use a fine sprayer to spray frequently. Under dry weather conditions, mushrooms can be harvested after 1-2 days. After all the mushrooms of the first wave are harvested, it is best to scrape off all the dry old roots, dead mushrooms and mushroom buds on the same day. The humidity in the mushroom house can only be maintained at 70-80%, so that the surface of the culture medium is a little dry. This is to prevent mold diseases on the fresh material surface and prevent the hatching of some insect eggs. If the surface of the material is too dry, you can use a sprayer to spray a little fine mist. Under this condition, the bacteria can be cultured for 6-10 days.

Before the second wave of mushrooms are produced, the bags need to be hydrated to increase the weight of each bag by 30-50 grams. The soil surface of the soil covering the bed planting should be kept neither dry nor wet. After hydration, if conditions permit, the bags in the mushroom house should be exposed to low temperature stimulation below 10℃ for 1-2 days, or a temperature difference of about 10℃ between day and night for 3 days to inhibit the growth of bacteria. At this time, the management is the same as the first wave of mushrooms. At this time, ventilation and moisture retention are particularly important. The management of the third, fourth, fifth and sixth waves of mushrooms is similar to that of the second wave of mushrooms. The key is to properly cultivate bacteria and increase water to achieve stable and high yields.

6. Harvesting and Processing

The sign of mature fruiting bodies of Pleurotus geesteranus is that the cap grows to 2-3 cm, the edge of the cap rolls inward, and the spores have not yet been ejected. The fresh mushrooms are first drained and then placed in a cold storage. When there is enough stock, they are moved out, the mushroom feet are trimmed, and they are inspected, packaged, and shipped out. If the fresh mushrooms cannot be sold for a while, they can be pickled or processed into dried mushrooms.

7. Pest and disease control

To control insect pests, you should use highly effective, non-toxic, short-residue broad-spectrum insecticides for spraying, such as pyrethrum, derris, tobacco leaves, cypermethrin, and mushroom insect cleaner. Generally, there is no mushroom spraying after harvest, so spray 1-2 times with clean water after use.

For green mold, spray 0.1% carbendazim solution 2-3 times continuously to prevent and control it; for Alternaria, also known as red mold, use 800 times carbendazim plus diesel to disinfect the local infection area; for Mucor, also known as long-haired fungus, pick it out immediately. For yellow mold and black root mold, refer to the green mold prevention and control method.