Pleurotus ostreatus cultivation techniques
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The technical points for planting oyster mushrooms are:
First, skillfully build a solar greenhouse. Choose a greenhouse with a length of 25m and a width of 7m from north to south. The greenhouse is a mud wall. The height of the north wall is 2m, and a vent hole is left every 1.5m in the east-west direction. Drainage trenches are dug around. Indoor use of cement pillars, wooden sticks and other erection of the top frame of the room, the top of the chamber made of bamboo arch rod-shaped dome, covered with plastic film, grasshoppers, the use of grasshopper flip cover to adjust the light and temperature. After the greenhouse is built, the indoor and outdoor environments are disinfected and disinfested. Before use, use formaldehyde and dichlorvos in a fumigation chamber for 48 hours to kill germs and pests.
Second, the choice of ingredients and ingredients. The culture material used for producing Pleurotus ostreatus should be selected from insect-free, mold-free, impurity-free, fresh and high-quality cottonseed skin. Before the ingredients, the cottonseed skin needs to be sterilized by ultraviolet rays in the sun for 1-2 days. The formula is: add 110-130kg water per 100kg cottonseed skin, add wheat bran in the culture material, sieving lime 1.5-2kg, stirring evenly, heap up stuffy for 1-2 hours, so that the moisture content of the culture material is 60% to 70% In between, that is, holding the material by hand, it is better to see the water droplets in the fingers without dropping.
Third, bagging and inoculation. Choose a plastic bag with a diameter of 18-22cm and a length of 40-50cm, and begin bagging on August 25. Before bagging, bundle one end of the bag with a rope. When the culture material is put into the bag, 2cm thick, it is added with one layer of strains, about one, and when it is loaded into the bag, it is added with about one strain, then one layer of material, one layer of bacteria, three layers of bacteria 4 layers of material, 1.5kg per bag of dry material, 15% of strains. When the bag is full, it is tied with a rope.
Fourth, the germination period management. The stage of seedling growth, ie mycelial growth, is a crucial period for determining the success or failure of cultivation. During this period, the management focuses on the control of temperature and humidity, the promotion of mycelial growth, and the prevention and spread of bacterial infections. Cultivation mushroom room should be clean and dry, ventilation and ventilation. Place the packed bag code in the mushroom house, 6-7 layers per yard. Room temperature control in 24-26 °C, humidity control in 60-70%, humidity is too large, prone to bacteria, too easy to reduce the moisture culture materials, and to adjust the temperature and humidity, ventilation 2-3 times a day. Light should not be too strong, and low light should be better. Bags should be bagged once every 4-6 days, and they should be checked bag by bag. If any bacteria are found to be seriously infected, they should be eliminated, not littered, and should not be polluted. If the temperature, humidity, and good ventilation conditions, generally after 25-30 days mycelium can be covered with culture materials.
Fifth, fruiting management. When the cultivation bag is full of hyphae, it can be formed into a mushroom shed for about 10 days to form a bud. At this time, the room temperature should be controlled at 13-18°C, the relative humidity of air is 80-90%, ventilation is 3-5 times a day, every time 25- 30 minutes, if the ventilation is poor, the mushroom body will be small and dense, and the ventilation time will affect the temperature and humidity. When the flat mushroom cap flattened and faded in time, it was harvested in time. After the first batch of mushrooms were harvested, the water was stopped for 2-3 days, and the remaining mushrooms in the shed and the remaining mushroom stalks were cleaned in a timely manner, and water was sprayed into the bags. Control the temperature to maintain the humidity, promote the rapid recovery of mycelium, produce new mushroom buds, increase the number of mushrooms, and extend the time of mushroom harvesting. After 10-15 days, the second pick can be adopted, generally 3-4 won.
VI. Do a good job of prevention and control of germs. During the entire production process, the prevention and control of germs should be highly regarded. The main measures for prevention and control of germs are to destroy the environmental conditions in which bacteria can survive, such as Under the conditions of production permission, we should reduce the humidity as much as possible, increase the ventilation volume, disinfect the environment and tools with alkaline drugs, strictly aseptically operate the links where the pure culture technology is required, and must be buried deep in the heavily contaminated bacterial masses.