How to improve the yield of Flammulina velutipes

If you want to get a high yield of Flammulina velutipes, you need a certain level of management. So today I will tell you about the high-yield management technology of Flammulina velutipes:

1. Bacteria management

1. Temperature control for fungus growth: The highest temperature on the top of the warehouse is lower than 22℃, allowing the mycelium to grow in a suitable temperature environment.

2. Regular ventilation: once in the morning and once in the evening, each time for 30 minutes.

3. Timely disinfection: Regular inspections should be carried out to promptly handle contaminated and damaged fungus bags. Use dichlorvos and carbendazim spray to disinfect and kill insects once a week in the warehouse.

4. Control humidity and avoid light: Humidity should be controlled at 60% to 65%, and light sources should be turned off during non-operation management.

High-yield management of Flammulina velutipes

2. Mushroom production management

1. Cooling: Lower the temperature in the warehouse from 20℃~22℃ during the mycelium growth period to 13℃~16℃. After 2~3 days, the bags will be cooled thoroughly and then transferred to the next step of management.

2. Insecticide: Use 500-1000 times dilution of 80% dichlorvos EC to spray from top to bottom, with a dosage of 2-4 ml/m3, and then hang cloth strips soaked in the liquid at the vents and doorways to kill mushroom flies, mushroom mosquitoes, springtails and mites in the warehouse. After 10 hours, proceed to the next step of management.

3. Sterilization and humidification: Spray 2000 times of carbendazim from top to bottom, 3-5 small bags/100 cubic meters at a time, the liquid should wet the bags and racks. If there are many bacteria during the fermentation period, humidify with 2000 times of carbendazim in the first 2-3 days. If the humidity is not enough, spray with well water. The humidity in the warehouse can be stabilized at 85% within 2-3 days and the bags can be opened. During this stage, ventilate 3-4 times a day to make the air fresh.

4. Untie the rope and prop up the bag: If the humidity in the warehouse is not enough or it is near the wind outlet, the bag mouth can be propped up halfway, and then fully opened after the humidity stabilizes. After untying the mouth, if the end surface is contaminated by green mold, it must be tied again to allow the uncontaminated end surface to produce mushrooms. If the end surface is contaminated by pink bread mold, the two ends of the bag must be tied tightly and discarded, and the surrounding mushroom bags must be sprayed from top to bottom with 500 times dilution of carbendazim. The warehouse temperature will then drop to 12℃~15℃, entering the bud-inducing period.

5. Bud-inducing period: constant humidity (85%) and fresh air are the environmental conditions for inducing mushroom bud formation. Due to the different warehouse structures and ventilation capacities, the short ventilation time is 15 minutes, and the long ventilation time is 30 minutes. Long-term ventilation has a great influence on humidity. A water nozzle with good atomization effect is added to the air inlet duct, and the micromotor drives it to run synchronously with ventilation or refrigeration. The water dropped to the ground by humidification contains a large amount of carbon dioxide, which is best to be exported from the warehouse. Constant humidity at this stage will make it easier to form mushroom buds. Too high humidity will cause the end surface mycelium to grow vigorously, and too low humidity will cause the end surface to form mycelium crust without mushrooms. After 10 to 12 days, amber water drops will appear on the surface of the culture medium, which is a precursor to the appearance of mushroom buds. Soon, off-white primordia will appear neatly on the surface of the culture medium.

6. Inhibition period: When 80% of the bags in the warehouse have buds and the young mushrooms grow to 0.8-1.5 cm, the warehouse temperature drops to 4℃-6℃, and the ventilation between the warehouse and the outside and the circulating air volume in the warehouse are increased to inhibit the growth of the fruiting body and make the young mushrooms become thicker. At this time, the humidity is 80%-90%, and the time is 5-7 days. It is a critical period to increase the weight of the mushroom body and improve the commercial quality. Weak light can also exist in this stage.

7. Elongation period: Reduce ventilation and increase carbon dioxide concentration to promote rapid elongation and growth of the stipe. The storage temperature is 10℃～12℃, the humidity is 85%～90%, the ventilation frequency should be less, the time should be slightly longer, and the alternation of dry and wet should be maintained to facilitate the elongation of the stipe and prevent the occurrence of bacterial spot disease. After 15 days, the diameter of the cap is 0.8～1.3 cm, and the stipe is 12～15 cm long, and it enters the harvest period.

3. Analysis of Management Difficulties

1. Ventilation: The cold storage is an oxygen-deficient environment. After half an hour of ventilation, the carbon dioxide concentration returns to normal after 0.5 to 1 hour. Therefore, insufficient air volume is a common problem. The mushroom body with a pointed cap and a slender stem is a sign of oxygen deficiency. As long as the mushroom body is in the bag, it is not afraid of ventilation. Air circulation in the warehouse is necessary to improve the state of the mushroom body. The contradiction between ventilation and dehumidification and temperature increase can be solved by using less commuting air or spraying water for ventilation. At the same time, lime water can be sprayed to absorb carbon dioxide.

2. Temperature: The temperatures required for the three stages of budding, inhibition and elongation are high, low and medium. Low temperature induction before budding and relatively high humidity during the budding period can accelerate the occurrence of primordium; low temperature during the inhibition period, supplemented by strong wind, can improve the quality of mushroom bodies and increase yield; low temperature during the elongation period is also helpful to increase yield and extend the shelf life. At this stage, the traditional management method of not daring to ventilate should also be changed, because the lack of oxygen in the warehouse is obvious, which will seriously affect the thickening of the mushroom stems and their commercial quality.

3. Humidity: Humidity varies with temperature. Low temperature and high humidity, and warming up and reducing humidity can prevent diseases. High humidity is conducive to dense mushroom production, and low temperature and high humidity are conducive to increasing mushroom weight.