I. Overview?
Pleurotus citrinopileatus, also known as Pleurotus ostreatus, Pleurotus citrinopileatus, belongs to the genus Basidiomycetes of the genus Basidiomycetes of the genus Basidiomycetes, and is a representative mushroom of the arid steppe. Due to its crisp and tender fruit body and rich aroma, it has the reputation of the bovine boletus; because of its efficacy in eliminating pollutants, killing insects, treating meat plots, picking blocks, chronic malaria, and inducing labor, the local people praise it as Tianshan Mushroom and Xitian White Lingzhi. Later, due to over-harvesting and trampling of livestock, natural resources were severely damaged and wild fern mushroom decreased year by year. ?
In 1983, Xinjiang Institute of Biology and Desert Sciences domesticated and cultivated Pleurotus ferulae. In 1990, high-yield strains were selected and promoted in Xinjiang and Fujian provinces. The Mushroom Development Center in Mulei, Xinjiang Province has also domesticated and cultivated this fungus, and developed products such as shiitake mushrooms. In 1996, Zhao Handeng of the Mulei Edulis Mushroom Development Center cooperated with the Beijing municipal unit to conduct a relatively large-scale production in Tongzhou District, Beijing, and entered the Beijing market and the foreign trade market with the trade name of Bailing Mushroom. The product value of Pleurotus eryngii is quite high. In the past, only a small amount of dried products was supplied. The price in the international market is often 3 to 5 times higher than that of mushrooms and golden mushroom. When the artificially cultivated ferula was put on the market, it was catching up with the Asian financial crisis and the export was not very satisfactory. With the economic recovery, it is expected to improve soon. The market potential for fresh sale under artificial cultivation conditions is very impressive, and the domestic market still needs further development. ?
Second, biological characteristics?
1. Form?
The fruiting body is single or clustered. The cap of the cap was initially raised and then gradually developed. The center gradually subsided into a funnel-shaped, white, 6- to 13-cm diameter, which was slightly larger and the cap margin was slightly inward. The flesh is white, thick in the middle and gradually thinning between 0.3 and 6 cm. Bacteria intensive, prolonged, yellowish white to cream. Stipe is partial, coarse 4 to 6 centimeters, 3 to 8 centimeters in length, coarse on top or up and down. Smooth surface, white color. Spores are white. Spores are colorless, rectangular oval to elliptical. ?
2. Habitat and distribution?
The wild Pleurotus ferulae is parasitized or rotted on the rhizomes of the medicinal plant A. ferrugine in late spring and early summer. Our country is mainly distributed in Xinjiang, such as Ili, Tacheng, Altay and Mulei. ?
3. Moisture?
The normal growth and development of the mycelium and fruit body of the quail mushroom require water, and the ratio of the medium to water of the medium can be increased from 100:100 to 260. Medium moisture content of 60% to 65% is more appropriate. The fruiting body is normal at 87%-95% of air relative humidity. Due to its large size and thick flesh, Pleurotus eryngii is more resistant to drought than other fungi. At low temperature (6 ~ 7 °C) dry conditions, cracks often occur on the surface of the cap. ?
4. Nutrition?
Pleurotus eryngii is mainly found in large plants of the Umbelliferae family in nature, such as plants such as eryngium, ferulae, and lappa. Some people thought that it was a parasite and could not be cultivated artificially. Experiments have shown that Pleurotus ferulae is a kind of saprophytic bacteria and sometimes has both parasitic properties. After domestication, the current use of sawdust, cottonseed hulls, bagasse, corn cob, bran and other raw materials can be cultivated. ?
5. Temperature?
Pleurotus ferulae is a low-temperature type edible fungus, the optimum temperature for the growth of mycelium is 25 ~ 28 °C. At 25°C, the mycelium of Pleurotus ferulae reached a physiological maturity from 30 to 65 days, and the mycelium stopped growing at 35 to 36°C. Mushroom bud differentiation temperature 0 ~ 13 °C, fruiting body development temperature 15 ~ 18 °C, from the mushroom to harvest 7 to 12 days. ?
6. Light?
The growth of the mycelium of the mushroom does not require light, and the bulb differentiation requires scattering of light. Under light conditions of 200 to 600 lux, the fruit body develops normally. ?
7. Air?
The growth and development of mycelia and fruit bodies of Pleurotus ferulae needs fresh air, and it is easy to produce abnormalities in unventilated mushroom houses, and even produce fruity bodies like Morchella. ?
8. pH value?
Pleurotus eryngii grown in the soil of the Weigen is a slightly alkaline soil with a pH of 7.85. Studies have shown that the mycelium of Pleurotus ferulae can grow on a substrate with a pH of 5 to 11, and the optimum pH is 7.5 to 8.5. ?
Third, cultivation technology?
1. Cultivation materials?
(1) Main materials Broad-leaved tree (rice bran, copy tree) sawdust, cottonseed hull, corn cob, bagasse and so on. ?
(2) Auxiliary materials Corn kernels, bran, sucrose, gypsum powder or calcium carbonate, superphosphate, yeast powder (or yeast flakes). ?
2. Cultivation season?
It is ideal for winter and spring. The first batch is from November to February, the second batch is from December to March, and the third batch is from January to April according to local climate arrangements. If the air-conditioned mushroom house is equipped with refrigeration equipment, it can also be cultivated on an annual basis and arranged according to market demand. ?
3. How to cultivate?
Similar to other oyster mushrooms, they can be bagged or bottled. ?
(1) The mother-species production is introduced from scientific research and production units in Beijing, Xinjiang, or Fujian, or obtained by sporulation or tissue separation. A PDA or PDA integrated culture medium is conventionally operated and incubated at 25°C for 7 to 10 days after inoculation. ?
(2) culture formula?
1 78% of miscellaneous wood, 20% of bran, 1% of brown sugar, 1% of calcium carbonate, and 0.025g of yeast tablets and 0.25g of superphosphate per 50kg of dry material; the water content is 65% and the pH is natural. ?
2 68% of mixed wood chips, 10% of cottonseed hull, 20% of bran, 1% of brown sugar, 1% of calcium carbonate, 0.025g of yeast tablets per 50kg of dried material, 0.25g of superphosphate, 65% of water content, pH value natural. ?
3 Cottonseed hull 78%, bran 20%, sugar 1%, gypsum powder 1%, plus potassium dihydrogen phosphate 0.5%?, moisture content 65%, pH value is natural. ?
4 77% of cottonseed hulls, 20% of corn kernels, 1% sugar, 1% gypsum powder, 1% lime powder, 65% water content, and natural pH. Corn kernels should be soaked in fresh water for 10 to 12 hours, then boiled and boiled until they are not white and the skin is not bad. Mix well with other materials before sterilization. • Choose one of the formulas and weigh the condiment bottles (bags) as required. After high-pressure steam sterilization for 1.5 to 2 hours or atmospheric steam sterilization for 6 to 10 hours, cooling to below 30°C for inoculation. Each parent species can receive 5 to 7 bottles of the original species, and each can of the original species can receive 50 to 70 bottles of cultivars. After inoculation, culture was carried out at 25°C for 30-45 days. ?
(3) Formulation and production method of cultivation bottle or bag The same cultivation type can be used directly to cultivate mature cultivar species, and it can also be expanded once more. ?
1Cultivation bags can use smaller size (15 cm, 17 cm, 0.04 cm) polypropylene plastic bags, charging about 200 grams per bag. As a result of the mushroom only a tide mushroom, this is conducive to the full use of cultivation materials, biological efficiency of up to 75%. Can also choose to use 15 cm 28 cm 0.04 cm plastic bags, each bag of dry material 1 to 1.5 kg, although biological efficiency is low, but the mushroom residue can be used to cultivate Pleurotus. ?
2 First, the main materials in the cultivation materials are piled and fermented in the same way as white mushrooms, and then the auxiliary materials are bagged (bottles) for sterilization. ?
(4) Mushroom management When the bud (primary) appears on the inner surface or side of the bag (bottle), transfer the physiologically mature cultivation bag (can) to a mushroom that has been sterilized, clean and bright, and has been sprayed with water on the ground. Room or plastic shed. Bacteria bags are usually placed horizontally, coded 5-7 layers. When the temperature is high, they are few layers. When they are low, they are several layers. The lowermost layer is made of bricks, bamboo rafts or tree branches to prevent contact with the soil when the mushroom grows. When the mushroom bud is slightly larger, unplug the bag (bottle) mouth tampon, turn the plastic under the bag mouth, expose the original base and material surface, and have the mushroom bud on the side of the bag to cut the wall of the bag to expose it. In the fresh air. Attention to ventilation, carbon dioxide should not exceed 0.1%. The humidity of the mushroom house is kept at 80% to 90%, and water is sprayed on the ground at any time to maintain moisture. The mushroom house temperature is controlled at 15 to 20°C. 10 to 12 days after opening the bag (bottle), timely harvesting occurs when the cap is fully developed. Harvesting is too early, production is low, and quality is too late. Generally only harvest once, biological efficiency 50% to 65%. ?
Fourth, processing and sales?
When fresh mushrooms are eaten, their taste and taste are all good. Due to dense texture, low moisture content, large individuals, resistant to cold storage. Pleurotus ostreatus is not easy to change color, but also suitable for slice drying, baking temperature is appropriate to 45 ~ 70 °C.
Pleurotus citrinopileatus, also known as Pleurotus ostreatus, Pleurotus citrinopileatus, belongs to the genus Basidiomycetes of the genus Basidiomycetes of the genus Basidiomycetes, and is a representative mushroom of the arid steppe. Due to its crisp and tender fruit body and rich aroma, it has the reputation of the bovine boletus; because of its efficacy in eliminating pollutants, killing insects, treating meat plots, picking blocks, chronic malaria, and inducing labor, the local people praise it as Tianshan Mushroom and Xitian White Lingzhi. Later, due to over-harvesting and trampling of livestock, natural resources were severely damaged and wild fern mushroom decreased year by year. ?
In 1983, Xinjiang Institute of Biology and Desert Sciences domesticated and cultivated Pleurotus ferulae. In 1990, high-yield strains were selected and promoted in Xinjiang and Fujian provinces. The Mushroom Development Center in Mulei, Xinjiang Province has also domesticated and cultivated this fungus, and developed products such as shiitake mushrooms. In 1996, Zhao Handeng of the Mulei Edulis Mushroom Development Center cooperated with the Beijing municipal unit to conduct a relatively large-scale production in Tongzhou District, Beijing, and entered the Beijing market and the foreign trade market with the trade name of Bailing Mushroom. The product value of Pleurotus eryngii is quite high. In the past, only a small amount of dried products was supplied. The price in the international market is often 3 to 5 times higher than that of mushrooms and golden mushroom. When the artificially cultivated ferula was put on the market, it was catching up with the Asian financial crisis and the export was not very satisfactory. With the economic recovery, it is expected to improve soon. The market potential for fresh sale under artificial cultivation conditions is very impressive, and the domestic market still needs further development. ?
Second, biological characteristics?
1. Form?
The fruiting body is single or clustered. The cap of the cap was initially raised and then gradually developed. The center gradually subsided into a funnel-shaped, white, 6- to 13-cm diameter, which was slightly larger and the cap margin was slightly inward. The flesh is white, thick in the middle and gradually thinning between 0.3 and 6 cm. Bacteria intensive, prolonged, yellowish white to cream. Stipe is partial, coarse 4 to 6 centimeters, 3 to 8 centimeters in length, coarse on top or up and down. Smooth surface, white color. Spores are white. Spores are colorless, rectangular oval to elliptical. ?
2. Habitat and distribution?
The wild Pleurotus ferulae is parasitized or rotted on the rhizomes of the medicinal plant A. ferrugine in late spring and early summer. Our country is mainly distributed in Xinjiang, such as Ili, Tacheng, Altay and Mulei. ?
3. Moisture?
The normal growth and development of the mycelium and fruit body of the quail mushroom require water, and the ratio of the medium to water of the medium can be increased from 100:100 to 260. Medium moisture content of 60% to 65% is more appropriate. The fruiting body is normal at 87%-95% of air relative humidity. Due to its large size and thick flesh, Pleurotus eryngii is more resistant to drought than other fungi. At low temperature (6 ~ 7 °C) dry conditions, cracks often occur on the surface of the cap. ?
4. Nutrition?
Pleurotus eryngii is mainly found in large plants of the Umbelliferae family in nature, such as plants such as eryngium, ferulae, and lappa. Some people thought that it was a parasite and could not be cultivated artificially. Experiments have shown that Pleurotus ferulae is a kind of saprophytic bacteria and sometimes has both parasitic properties. After domestication, the current use of sawdust, cottonseed hulls, bagasse, corn cob, bran and other raw materials can be cultivated. ?
5. Temperature?
Pleurotus ferulae is a low-temperature type edible fungus, the optimum temperature for the growth of mycelium is 25 ~ 28 °C. At 25°C, the mycelium of Pleurotus ferulae reached a physiological maturity from 30 to 65 days, and the mycelium stopped growing at 35 to 36°C. Mushroom bud differentiation temperature 0 ~ 13 °C, fruiting body development temperature 15 ~ 18 °C, from the mushroom to harvest 7 to 12 days. ?
6. Light?
The growth of the mycelium of the mushroom does not require light, and the bulb differentiation requires scattering of light. Under light conditions of 200 to 600 lux, the fruit body develops normally. ?
7. Air?
The growth and development of mycelia and fruit bodies of Pleurotus ferulae needs fresh air, and it is easy to produce abnormalities in unventilated mushroom houses, and even produce fruity bodies like Morchella. ?
8. pH value?
Pleurotus eryngii grown in the soil of the Weigen is a slightly alkaline soil with a pH of 7.85. Studies have shown that the mycelium of Pleurotus ferulae can grow on a substrate with a pH of 5 to 11, and the optimum pH is 7.5 to 8.5. ?
Third, cultivation technology?
1. Cultivation materials?
(1) Main materials Broad-leaved tree (rice bran, copy tree) sawdust, cottonseed hull, corn cob, bagasse and so on. ?
(2) Auxiliary materials Corn kernels, bran, sucrose, gypsum powder or calcium carbonate, superphosphate, yeast powder (or yeast flakes). ?
2. Cultivation season?
It is ideal for winter and spring. The first batch is from November to February, the second batch is from December to March, and the third batch is from January to April according to local climate arrangements. If the air-conditioned mushroom house is equipped with refrigeration equipment, it can also be cultivated on an annual basis and arranged according to market demand. ?
3. How to cultivate?
Similar to other oyster mushrooms, they can be bagged or bottled. ?
(1) The mother-species production is introduced from scientific research and production units in Beijing, Xinjiang, or Fujian, or obtained by sporulation or tissue separation. A PDA or PDA integrated culture medium is conventionally operated and incubated at 25°C for 7 to 10 days after inoculation. ?
(2) culture formula?
1 78% of miscellaneous wood, 20% of bran, 1% of brown sugar, 1% of calcium carbonate, and 0.025g of yeast tablets and 0.25g of superphosphate per 50kg of dry material; the water content is 65% and the pH is natural. ?
2 68% of mixed wood chips, 10% of cottonseed hull, 20% of bran, 1% of brown sugar, 1% of calcium carbonate, 0.025g of yeast tablets per 50kg of dried material, 0.25g of superphosphate, 65% of water content, pH value natural. ?
3 Cottonseed hull 78%, bran 20%, sugar 1%, gypsum powder 1%, plus potassium dihydrogen phosphate 0.5%?, moisture content 65%, pH value is natural. ?
4 77% of cottonseed hulls, 20% of corn kernels, 1% sugar, 1% gypsum powder, 1% lime powder, 65% water content, and natural pH. Corn kernels should be soaked in fresh water for 10 to 12 hours, then boiled and boiled until they are not white and the skin is not bad. Mix well with other materials before sterilization. • Choose one of the formulas and weigh the condiment bottles (bags) as required. After high-pressure steam sterilization for 1.5 to 2 hours or atmospheric steam sterilization for 6 to 10 hours, cooling to below 30°C for inoculation. Each parent species can receive 5 to 7 bottles of the original species, and each can of the original species can receive 50 to 70 bottles of cultivars. After inoculation, culture was carried out at 25°C for 30-45 days. ?
(3) Formulation and production method of cultivation bottle or bag The same cultivation type can be used directly to cultivate mature cultivar species, and it can also be expanded once more. ?
1Cultivation bags can use smaller size (15 cm, 17 cm, 0.04 cm) polypropylene plastic bags, charging about 200 grams per bag. As a result of the mushroom only a tide mushroom, this is conducive to the full use of cultivation materials, biological efficiency of up to 75%. Can also choose to use 15 cm 28 cm 0.04 cm plastic bags, each bag of dry material 1 to 1.5 kg, although biological efficiency is low, but the mushroom residue can be used to cultivate Pleurotus. ?
2 First, the main materials in the cultivation materials are piled and fermented in the same way as white mushrooms, and then the auxiliary materials are bagged (bottles) for sterilization. ?
(4) Mushroom management When the bud (primary) appears on the inner surface or side of the bag (bottle), transfer the physiologically mature cultivation bag (can) to a mushroom that has been sterilized, clean and bright, and has been sprayed with water on the ground. Room or plastic shed. Bacteria bags are usually placed horizontally, coded 5-7 layers. When the temperature is high, they are few layers. When they are low, they are several layers. The lowermost layer is made of bricks, bamboo rafts or tree branches to prevent contact with the soil when the mushroom grows. When the mushroom bud is slightly larger, unplug the bag (bottle) mouth tampon, turn the plastic under the bag mouth, expose the original base and material surface, and have the mushroom bud on the side of the bag to cut the wall of the bag to expose it. In the fresh air. Attention to ventilation, carbon dioxide should not exceed 0.1%. The humidity of the mushroom house is kept at 80% to 90%, and water is sprayed on the ground at any time to maintain moisture. The mushroom house temperature is controlled at 15 to 20°C. 10 to 12 days after opening the bag (bottle), timely harvesting occurs when the cap is fully developed. Harvesting is too early, production is low, and quality is too late. Generally only harvest once, biological efficiency 50% to 65%. ?
Fourth, processing and sales?
When fresh mushrooms are eaten, their taste and taste are all good. Due to dense texture, low moisture content, large individuals, resistant to cold storage. Pleurotus ostreatus is not easy to change color, but also suitable for slice drying, baking temperature is appropriate to 45 ~ 70 °C.
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