Miyun edible mushroom growers dialed the 12396 hotline to consult the cultivation and management techniques of chestnut mushrooms. Hotline edible mushroom expert Chen Wenliang answered the following questions.
Chestnut mushroom is also called ash tree flower. Its taste is good, its taste is good, and it has good health care function. The chestnut mushrooms cultivated under natural conditions are thick and tough, and the fruit body has a darker surface and a stronger flavor. Chestnut mushroom usually adopts the cultivation method of bacterium beds, ie, cultivation of mashworms, burying the bacteria bags with hyphal transmission into the pods, and harvesting them in summer and autumn.
Cultivation season
Under open-air conditions, the Beijing area requires that the 5 cm soil surface temperature be stable at 10°C before cultivation. 1-3 months ahead of time production of bacteria bags. After the bacterium bag is cultivated, when the ground temperature is not up to the standard, it can be stored in a refrigerator.
Cultivation formula
The following recipes can be selected based on local resources.
Sawdust 33%, cottonseed husk 30%, wheat bran 20%, corn flour 5%, orchard topsoil (or loam) 10%, gypsum 1%, sugar 1%, water content 60%.
Sawdust 50%, corncob 30%, wheat bran 10%, corn flour 8%, gypsum 1%, sugar 1%, water content 60%.
Wood chips 45%, cottonseed husk 30%, wheat bran 8%, corn flour 15%, gypsum 1%, sugar 1%, water content 60%.
Cultivation method
Under the forest cultivation, the shade is about 80%, or it can be covered with a shade shed or a small shed. The dig that digs east and west is five meters long and not too long. It is 0.8-1 meters wide, 0.3 meters deep and 1 meter apart. It is used for aisles. Build a 0.2-meter-wide, 0.15-meter-high soil raft around the raft to stop the water. Dig the deep soil and put it aside for earth covering. Before the cultivation, a large amount of water was poured into the pot to prevent drought within the pot. Pre-cultured bacterial bags are placed in the bacterium bed (the bag must be bagged-sterilized-inoculated-cultivated, and the process is not described in detail). First use a pair of scissors to open the bag longitudinally and then tear open the bag by hand. The production bag that has been taken off the bag should be erected and discharged into the basket. Fill the soil immediately after finishing the bacteria bag, and fill the gap between the bacteria bag as much as possible, the thickness is about 1-2 cm, then water the pot to make the soil wet. After the water infiltrates, the bag gap appears, and then the second layer of soil is covered. After the gap is filled, the bag is covered with about 2-3 cm of soil and then covered with a small arch shed, covered with a film, and covered with a straw curtain.
In summer, due to high temperatures and rapid evaporation of water, the temperature and humidity of the soil should be checked regularly, and watering and removing weeds on the surface should be promptly performed to make the mycelia of the fungus bag grow contiguously. When the temperature in the arch is about 20°C, the primordium begins to appear. After the primordium is formed, it is necessary to cover the membrane, maintain the temperature in the arch shed at 18°C-22°C, and increase the relative humidity to 85%-90% so that the fruiting bodies of chestnut mushrooms grow normally. When the temperature is too high, ventilation should be enhanced. When the bed of bacteria is dry, it should be watered in a timely manner. The primordium can be harvested after 15-20 days of growth.
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