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Wheat Straw Mushroom Quality Like Wild
The cultivation of Pleurotus ostreatus with wheat straw bag has a biological efficiency of 200%, and its quality and taste are better than those of Pleurotus ostreatus cultivated with cottonseed husks, which is close to the quality of wild mushrooms. The main points of the cultivation techniques are as follows: Raw material processing A bundle of wheat straw bundled into 2.5 kg is soaked in 3% lime water for 20 minutes, and the excess material is drained to collect the material. If the wheat straw collected by the combine harvester or the wheat straw beaten by the wheat maker, the wheat straw should be grinded with the stone mortar in advance. The raw material formula generally adds 10 to 20 kg of wheat bran, 0.7 kg of urea, 2 kg of superphosphate, 1 kg of gypsum, and 5 kg of plant ash per 100 kg of wheat straw. After mixing the ingredients, add water to adjust the moisture content to about 65%. Building pile fermentation fermentation site can be indoor and outdoor. According to the width of 1.5 meters, height of 1.2 meters, length is not limited to building a heap, each layer of wheat straw sprinkled a layer of auxiliary materials, the total weight of the stacking material is not less than 500 kg. With a wooden stick, 5 to 10 vents are drilled in the longitudinal direction and the bottom of the pile, and then the film is covered. When the stacking temperature exceeds 50°C at a temperature of 25 cm, it is turned for the first time. After each turning, the temperature must be about 65°C and maintained for more than 4 hours. Generally, after 3 to 4 turns, Stop the fermentation. Discard the heap after fermentation, adjust the ph value to 8-9 with lime powder, and evenly spray high-performance cypermethrin. When the temperature drops to about 30°C, the bag is inoculated. The bagging inoculated strains were used to produce wide-temperature high-yield strains to produce grain cultivars or full-grown cultivars. The plastic bag was bagged with a 0.02 cm, 25 cm, and 50 cm polyethylene bag, using an edible mushroom bagging device. The amount of each bag used is 200-250 grams, divided into 3 parts, 3 layers of 4 layers of bacteria, 1 part on both ends, half in the middle, and close to the wall of the bag for a week to facilitate germination. After loading in sequence, move it into the culture chamber and culture it. In the low temperature season, germination management places 8 to 10 layers per line, 3 to 5 lines at a time, and high temperature seasons have to be placed in a single line with 2 to 3 layers per line. After 2 to 3 days of bagging, the material temperature rises. When the material temperature exceeds 30°C, the temperature is controlled at 25°C to 30°C. When the mycelium is full of bags, mushroom management can be performed. Preparation of earth wall can be selected Daejeon or vegetable garden soil, such as incorporation of 10% of the cinder is better, in order to facilitate ventilation, water storage, increase minerals, improve mushroom quality and yield. With highly effective and non-residue cypermethrin 1000 times spray, the soil moisture is held in hand and scattered. He was boring for 8 hours to kill pests, and then spread out for two hours before use. In the mushroom house, 80 cm wide and 5 to 10 cm high soil shall be used to remove 1/2 bag of bacteria from the fungus bag. One end of the film shall be outward, and two lines shall be placed on the soil. In centimeters, the spacing is 5 to 20 centimeters. The bottom line of the hole is 20 centimeters long. Snow. Fill the soil between the rods, cover with 3 cm soil compaction, spray the water and then put the second layer. The upper and lower bags of bacteria were placed in the form of "goods" and placed in a wall 1 meter high. The top floor was made of 5 to 10 centimeters thick soil to make water. In the middle of the two walls, an 80 cm wide working track is left. Mushroom management mushroom wall on both sides of fruiting. Pull the mouth of the bag outwards before the mushrooming, leaving a small space between the mushroom face and the bag, and then manage it according to conventional methods. After the primordium is covered with a mushroom surface, untie and open the bag. When the primordium grows a 3 to 5 cm mushroom cap, the bag is removed or reversed. After 5 to 7 days, the first tidal mushroom had harvested when it was ripe. After harvesting, the old fungus was removed from the material surface and the residue of the mushroom was stopped. The water was stopped for 2 to 3 days, and then naphthaleneacetic acid and triacontanol were sprayed on the material surface to increase the yield and to turn the tide in advance. Each mushroom can be supplemented with replenishment after harvest to add nutrient solution.