How to grow shiitake mushrooms

My son likes to eat mushrooms very much. I plan to plant some in the back garden after the Chinese New Year. But how should mushrooms be planted? I checked some information on the Internet today and would like to share it with you:

1. Cultivation methods and techniques

There are three basic ways to grow shiitake mushrooms: log cultivation, artificial mushroom wood cultivation and ground cultivation. With the continuous improvement of substitute material cultivation technology and the increasing awareness of people to protect forests, log cultivation has been very rare in recent years. my country's shiitake mushrooms mainly come from substitute material cultivation, and its basic process is ingredients preparation - bagging - sterilization - inoculation - spawning - fruiting.

2. Cultivation Committee

There are mainly two major seasons: spring planting and autumn planting. There are several major production operation modes: early spring sowing and late spring and summer, spring sowing and summer, spring sowing and autumn and winter, and autumn sowing and winter and spring.

3. Variety type

There are many varieties of shiitake mushrooms, which can be divided into varieties according to needs, such as cultivation medium, early or late fruiting, sales type, size, fruiting temperature, etc.

① Classification by cultivation method. Shiitake mushrooms can be cultivated on logs or substitute materials. Substitute materials are divided into several types, such as sawdust, bagasse, corn cobs, straw, etc. Therefore, they can be divided into five types: log species, sawdust species (substitute material species), grass species, mushroom grass species, and log and substitute material dual-purpose species.

② According to the time of fruiting. According to this classification, it can be divided into early-maturing varieties (fruiting 70-80 days after inoculation) and late-maturing varieties (fruiting more than 120 days after inoculation). ③ According to the suitable product type. This is mainly divided into dry-selling varieties and fresh-selling varieties. The dry-selling varieties are relatively dense in texture, low in water content, and have a high drying rate, which is suitable for drying; the fresh-selling varieties are loose in texture and have a higher water content.

④ According to size. It can be divided into three categories: large leaf species, medium-large leaf species, and small leaf species. The former has a cap of 5-15 cm, the latter is 4-6 cm, and the medium-large leaf species is in between the two.

⑤ According to the fruiting temperature, it can be divided into 4 categories: low temperature, medium temperature, high temperature and wide temperature.

Low temperature cultivation: The center temperature of the mushrooms is roughly 5-15℃.

Medium temperature: The center temperature of the mushroom is about 10-20℃

High temperature varieties: The center temperature of the mushrooms is roughly 15-25℃.

Wide-temperature varieties: The fruiting temperature range is wide, from 5 to 28°C, but the fruiting temperature is highest at 10 to 20°C, and the quality is the best. Growers should choose appropriate varieties according to their actual needs.

3. Main varieties of substitute cultivation

In recent years, the production of shiitake mushrooms with substitute materials has accounted for more than 90% of the total production in my country. Log cultivation has become a limited production cultivation method. Therefore, this article will no longer introduce log species and cultivation techniques, but only introduce the varieties of substitute cultivation. In order to help growers understand the varieties and their reasonable use, this article introduces the varieties according to the cultivation season.

1. Spring planting of late-maturing varieties

At present, the three main strains of shiitake mushrooms used as substitutes are 241-4, Qingyuan 9015 (Hua Mushroom 939), and Hua Mushroom 135.

(1) Name, origin and basic properties

① 241-4 241-4 is the first spring-planted late-maturing variety used in my country for the cultivation of shiitake mushrooms.

More than 100 million bags. This variety was successfully selected and bred by Wu Kedian of the Institute of Edible Fungi in Qingyuan County, Zhejiang Province. It is a legally promoted variety in Zhejiang Province. The 241-4 strain is a new natural variation strain isolated from the fruiting body of the Duanzhimu 241 strain. Its fruiting body has a large leaf shape, a round flower shape, thick flesh, a true diameter of 6-10 cm, a flesh thickness of 1.8-2.2 cm, a short and thin stalk, and excellent quality. It is called "bionic mushroom" abroad. It belongs to the medium temperature and low temperature type. The fruiting temperature range is 6-20℃, with 12-16℃ as the most suitable. It takes 180 days from inoculation to fruiting (age), the suitable inoculation period is February to May, and the fruiting period is October to April of the following year. This strain has strong resistance to stress and wide adaptability. It is used in all mushroom producing areas across the country. The fruiting period is mainly based on low-shed moisture retention and bagging fruiting. The best effect of using dry and wet stimulation to promote budding is within a certain temperature difference range. It is the variety with the best appearance and quality of substitute mushrooms, and it is also the variety with the largest export volume of mushrooms.

(2) Qingyuan 9015 (Huagu 939) This variety was successfully selected and bred by Wu Qingdian of the Qingyuan County Edible Fungi Research Institute in Zhejiang Province and has passed the certification. It is one of the three varieties of shiitake mushrooms that are legally promoted in Zhejiang Province. It is a new strain of natural mutation and is currently the main variety of cultivated shiitake mushrooms. The application of 9015 (Huagu 939) in China accounts for about 75% of the total area of ​​​​substitute shiitake mushrooms. Its flower shape is round, the cap is large and thick, the yield is high, the cap diameter is 4-14 cm, the stem length is 3.5-5.5 cm, it is not easy to open the membrane, and it is easy to form flower mushrooms: it is a medium-temperature type, the fruiting temperature is 8-22℃, and the most suitable temperature is 14-18℃. The age of the fungus is about 90 days. The biggest advantage of this strain is that it can be inoculated between March and August. The yield of shiitake mushrooms from different inoculation periods is consistent, but the flower shape of shiitake mushrooms inoculated from May to July is the most uniform. This strain has strong stress resistance and is the best variety for high temperature resistance among all the strains of shiitake mushrooms. The fruiting period is from September to May of the following year. This strain is an excellent variety for flower mushroom cultivation and is also a high-yield and high-quality variety that adopts low-shed moisture retention and bag-taking fruiting methods.

③135 This variety is a variety of shiitake mushrooms cultivated on logs. It has been domesticated through cultivation with substitute materials and has become one of the varieties of cultivated flower mushrooms.

It has a large cap, thick flesh, short stem, high-quality mushrooms, a cap diameter of 5-13 cm, a stem length of 3-4 cm, and is easy to form flower mushrooms; it belongs to the medium-low temperature type, the fruiting temperature range is 6-18, and 9-13℃ is the most suitable; the mushroom age is more than 200 days, the inoculation period is 2-4 months, and the fruiting period is October-March of the following year. This variety has poor stress resistance. During the mycelium growth and development stage, high temperatures in summer will affect the quality of the mushroom wood, which may cause local mildew or pests. The light in the culture environment of the inoculated mushroom wood should be weak to prevent the fungus film from being too dark and too thick, making it difficult to fruit.

(2) Key cultivation technologies

① Scientifically arrange the cultivation and inoculation period. Spring-planted autumn-growing varieties have a long mycelium growth and development process from inoculation to fruiting. If the inoculation period is too early, the nutrient consumption of the culture medium will affect the later yield of shiitake mushrooms. If the inoculation period is too late, the mycelium of shiitake mushrooms will accumulate less nutrients, and there will be more deformed mushrooms from the first to the second wave. From the climatic conditions in southern my country, the inoculation period of spring-planted autumn-growing varieties is: 241-4 is February to May, Qingyuan 9015 (Huagu 939) is April to July, and Huagu 135 is February to April. The temperature in northern my country is relatively low, and the suitable temperature for fruiting in autumn comes earlier than in the south. The inoculation period can be slightly advanced, but it should be noted that the inoculation period must be arranged after the temperature starts to reach 5℃.

② Reasonable culture medium ratio. The above strains are suitable for the conventional formula of 78% sawdust, 20% wheat bran, 1% sugar and gypsum, and a water content of about 60%. The culture medium of Huagu 135 variety has a slightly lower water content, which is better.

③ Punch holes for ventilation at the right time. The puncture and ventilation tool is usually made of 1.5-inch nails. The total number of holes punctured in each section of mushroom wood depends on the length of the mushroom wood. The more compact the mushroom wood, the more holes should be punctured, and the deeper the holes should be punctured in the mushroom wood with a higher water content. Generally, each section of mushroom wood should be punctured with about 100 holes, and the depth is 1.5 cm. During the growth of mycelium, generally three holes are punctured. The first time is when the diameter of the mycelium circle of the mushroom in the inoculation hole is 6-7 cm, the second time is when the mycelium of the mushroom spreads to about 50% of the culture medium, and the third time is when the mycelium of the mushroom covers the entire bag. The location of the first and second punctures is selected to be 1.5 cm inside the mycelium circle of the mushroom, and the third puncture is on the back of the inoculation hole. The second and third times, white nodules the size of corn kernels must appear on the wall of the culture medium bag.

④ Adjust the pile shape of mushroom wood and adjust the material temperature. The inoculated mushroom wood is arranged in a straight line, with a height of 8-10 layers. The mushroom wood that has been pierced for ventilation for the second time is arranged in two horizontal and three vertical layers, with a height of 8 layers. The mushroom wood after the second piercing is arranged in a hexagonal shape, with a height of 5-6 layers. There should be gaps between piles, and there should be a 40 cm channel between rows. For indoor cultivation, ventilation should be strengthened.

⑤ Transfer the mushroom trees in time. Strong scattered light is needed to promote the color change and formation of uniform fungus film of mushroom trees. For mushroom trees of 241-4 and 9015 (flower mushroom 939), the transfer starts about 2 months after the mushroom mycelium covers the whole bag, and the latest is 30 days before fruiting. It is not advisable to transfer the 135 mushroom trees after the color change is complete, because the color change is too deep and the fungus film is too thick, which makes it difficult for mushroom buds to form. Long-term dark light cultivation should be adopted, and the mushrooms should be transferred during the fruiting season, and the mushrooms should be produced while being transferred.

⑥ Promote the uniform growth of mushroom buds. Shiitake 241-4 and Qingyuan 9015 (Huagu 939) strains are varieties with multiple mushroom buds. When the mycelium of Shiitake mushrooms reaches physiological maturity and the suitable temperature season for fruiting arrives, it is more appropriate to stimulate fruiting with temperature difference. If vibration or beating (shocking mushrooms) is used for stimulation, mushroom buds will be generated in large numbers, affecting the quality of Shiitake mushrooms; Huagu 135 strain must be stimulated by a certain amount of vibration or beating (shocking mushrooms), otherwise the fruiting will be uneven.

(3) Preventive measures against bacteria and insect pests

For late-maturing varieties planted in spring, the focus of prevention of fungi and insect pests is the summer management stage. The main technical measures include: fine management, evacuating mushroom trees as much as possible, timely ventilation and cooling, maintaining good shade in the mushroom shed, and maintaining good environmental hygiene. Mushroom trees with local contamination can be painted with chlorpyrifos, cypermethrin, etc., and mushroom mosquitoes can be controlled with special mosquito coils, dichlorvos, etc.

2. Spring-planted and summer-growing varieties

(1) Name, origin and basic properties

① Wuxiang No. 1 is the variety with the highest fruiting temperature currently used. This variety has large fruiting leaves, thick flesh, darker cap color, medium-thick and slightly long stalks. Its biggest advantage is the high fruiting temperature. It can produce a large number of mushrooms at a high temperature of 28°C, up to 34°C, with a fruiting temperature range of 10-34°C, the most suitable 20-26°C, a mushroom age of 60 days, a suitable inoculation period of 3-4 months, and a fruiting period of 5-11 months. It has strong stress resistance and can be used as the preferred variety for summer fruiting in general areas. It is mainly suitable for fresh sales and fresh-keeping sales.

②CR04 is a medium-high temperature type variety successfully bred by Fujian Sanming Fungi Research Institute using hybrid breeding. The fruiting body is large leaf-shaped, rounded, thick, and the cap is tea-brown with scales. Sometimes the cap has a slightly protruding tip. The stalk is medium-thick and slightly long. The fruiting temperature range is 10-28℃, the optimum is 18-23℃, the age is 70 days, the suitable inoculation period is January-April, and the fruiting period is April-November. It has strong resistance to stress and wide adaptability. It is suitable for use in medium and high altitude areas, and is mainly suitable for preservation and dehydration and drying for sale.

③ Guangxiang 47, a high-temperature variety selected and bred by Guangdong Provincial Institute of Microbiology, has round fruiting bodies, large and thick caps, yellow-brown caps, medium-thick and slightly long stalks, a fruiting temperature range of 14-28°C, an optimum of 14-24°C, a mushroom age of 60 days, a suitable inoculation period of February to May, a fruiting period of May to November, a fruiting peak period of May to June and September to October, and very little fruiting in winter. It can be used in medium and high altitude areas, and is mainly suitable for dehydration, drying, and fresh-keeping sales.

④8001, a medium-high temperature variety bred by the Edible Fungi Research Institute of Shanghai Academy of Agricultural Sciences, has solitary fruiting bodies, rounded flowers, medium-to-large leaves, fleshy texture, tea-brown or dark brown caps, thick, slightly long stalks, fruiting temperatures of 14-26°C, with an optimum of 18-23°C, a mushroom age of more than 60 days, a suitable inoculation period of February to April, and a fruiting period of May to November. It is not suitable for fruiting in winter due to low temperatures, so it is suitable for fresh sales or dehydrated and dried sales.

(2) Key cultivation technologies

① Choose a reasonable culture medium formula, which should have sufficient nutrition and a suitable carbon-nitrogen ratio. In some areas, add 15%-20% cottonseed hulls and 2%-3% corn flour to the formula.

② Puncture holes for ventilation during the mycelium growth stage. When the inoculation port of the mushroom wood is not sealed with paraffin or adhesive tape, puncture holes for ventilation twice, with a total of 50-60 holes, starting with a small number and then increasing. Puncture holes and disperse the pile to enhance ventilation and cooling.

③ About 10 days before the suitable temperature for fruiting, when the maximum daily temperature is around 25℃, remove the mushroom bags when the mushroom wood has partially changed color, the wood feels elastic when held by hand, and the white nodules are soft.

④After taking off the bag, keep the moisture to promote color change, and then increase the temperature difference to promote budding.

(3) Prevention of bacteria and pests

In summer, the temperature is high and the humidity is high. Bacteria and insect pests mainly occur in the mushroom management stage after bagging. Specific measures include: maintaining good environmental hygiene and disinfection and pest control in the mushroom shed, mastering the appropriate time for bagging, lowering the temperature in the mushroom shed, and strengthening ventilation and heat dissipation. If bacteria contamination is found, spray or paint with chlorfenapyr or cypermethrin when no mushrooms are growing. Pests can be controlled with pyrethroid pesticides.