Chestnut factory cultivation technology

Japan says that it is a mushroom mushroom. Due to its unique shape and flavor, chestnut mushrooms are popular with Japanese consumers and often used as gifts. The market demand has promoted the development of industrialized cultivation of chestnut mushrooms. Some air-conditioned cultivation rooms are located near the vegetable market. Consumers can personally pick and put 2 large fresh chestnut mushrooms into a simple small bamboo basket, covered with a plastic wrap. Generally weighing about 1 kilogram per basket, the price of gray-black varieties is about 2,300 yen per basket, and the price of white varieties is about 2,700 yen per basket. Such a high price is generally a gift mushroom. The ordinary edible chestnut mushrooms are much cheaper and the quality is worse. Industrialized production has increased the output of Japanese chestnut mushrooms rapidly, reaching more than 10,000 tons in 1997. However, the product still can not meet the needs of the market. The annual consumption is about 20,000 tons.

The author once visited a mushroom mushroom cultivation farm in Gunma Prefecture, Japan. The owner of the plant invested a considerable amount of 20 million yuan in less than 1,000 square meters of space. He employed 5 Nepalis to operate and produce fresh mushrooms each day. About 1,000 kg, Japan's market price is equivalent to RMB: 1,000 kg 120 yuan (unit price) = 120,000 yuan, one year of mushroom day is about 200 days, annual sales of 24 million yuan, running for 2 years Recoverable investment. Its cultivation techniques are as follows:

1. Most of the wood chips used in Japan are a mixture of broad-leaved wood chips, among which beech wood chips are the most suitable. (4) 荨 19. 晒 荨 (15); ǖ鹊 拘 家 部 部 谩 胍妒髂 胍妒髂 U 胍妒髂 家 家 悴 悴 悴 悴 悴0 ? ? 诶 诶 诶 妒髂 妒髂 妒髂 妒髂 贾 屑 0 0-30% of coniferous wood shavings, little impact on the yield. Can also be added within 30% of the broad-leaved tree debris within the chaff and other substitutes. In addition, adding 20% ​​of the soil to the culture medium can promote fruit body development. Chestnut culture requires more air, and the particle size of wood chips has an effect on mycelial growth and yield. Therefore, a good yield can be obtained by adding 30-40% of coarse wood chips in the culture material (using a machine to pulverize the tree bar into pieces of pea peas).

The most suitable cultivation supplement is corn flour, followed by bran. Because the yield of bran alone is lower than that of corn flour, the use of bran and corn flour is better. The ratio of bran to corn flour is 1:2. Litchi chinense used as a pouch material alone produced a low yield of chestnut mushrooms, but when mixed with wood chips of Fagus hirsutica (beech), yields equivalent to those of eucalyptus (beech) wood chips were obtained (Table 17-3). . In addition, 20-30% of the old strains that had passed the chestnut mushrooms were mixed with the new culture materials, and the yield of the chestnut mushrooms was increased by 5-10%. This may be a factor in the old bacillary dysentery that promotes the production of chestnut mushrooms, and needs further study.

Table 17-3 Cultivation effects of different wood chips

Cryptomeria (%) Fagus (%) Incidence (%) Yield (g/bag)

100 0 67 250

50 50 94 410

30 70 100 440

10 90 100 470

0 100 100 440

Note: 1. Sawdust is mixed as a percentage of dry weight; 2. Bran corn flour is added after mixing 1:2; 25%; 3. 1 kilogram dry material per bag.

2. Ingredients, sawdust and auxiliary nutrients were mixed at a volume ratio of 10:1 to 10:2.5 and dry materials were mixed at a ratio of 10:2 to 10:3.5 by weight. - Generally speaking, wood chips are fine, auxiliary nutrients should be added less, and when wood chips are mixed with coniferous wood chips, auxiliary nutrients should be added. For the germination of chestnut mushrooms, the medium contains 50 to 55% water. Generally, the culture medium is held tightly by hand, and it is preferable that water droplets seep from the fingers without dropping. For the occurrence of the Maitake mushroom fruit body, the medium moisture content of 64% is most suitable.

3. When filling bags, Japan uses square polypropylene bags, and the upper part of the bags have ventilated sterile filter membranes (bulk silicon windows). The bagging machine was used to load 2.5-2.7 kg wet material while playing 6 holes of 15-20 mm in diameter. The material bag was 20 cm wide, 12 cm thick and 15 cm high. The top of the material is located just 3-4 cm below the filter membrane. Be careful not to puncture the bag during operation. In the winter, because the bag is hardened and easily broken, it is better to keep the plastic bag in the culture room in advance. The particles of wood chips and accessories are fine and should be loosened. On the contrary, they should be tightly packed. Bag production cycle is 60-70 days.

When the bottle is planted, it is usually a polypropylene plastic bottle. It is appropriate to load 600 g of the culture medium per bottle (1000 ml) (depending on the type of wood chips and auxiliary materials and the grain thickness). The culture medium should not be packed too tightly, otherwise the fruiting body of chestnut mushroom is prone to malformation. It takes 45-55 days for plastic bottles to grow.

4. Sterilization is performed at a normal pressure of 100° C. or below or with autoclaving at about 120° C. After sterilization, the medium was cooled to about 25°C and inoculated.

5. The inoculum is fed into the filtered sterile air to purify the inoculation chamber. During the inoculation, the inoculation chamber is maintained at a positive pressure, that is, the airflow flows from the indoor to the outdoor. Sprinkle alcohol for disinfection. When entering the inoculation room, you should change into clean clothes and bring as little dust into the inoculation room as possible. In addition, the utensils used must also be washed away from the attached material and then sterilized with alcohol or flame sterilized.

The amount of inoculation at the time of bagging was 20 bags per bottle (1000 ml) and 40-50 bottles when bottled. After the inoculation, the bag mouth is sealed and the space above the material surface is left about 5 cm, which is conducive to the ventilation of the filter membrane.

6. 15-20 days after bacterial inoculation, due to the growth and metabolism of the mycelium of Chestnut mushroom, the temperature in the bag will be 2-3°C higher than the room temperature, so the control temperature of the culture room should be lower to 22-23. °C is appropriate. At this time, if it is not ventilated and cooled, it is still germinating at a relatively high temperature of 25°C. The hyphae consumes accumulated nutrients due to excessive breathing, and thus the hyphae are weak and lacking vitality. This is a phenomenon of “boring bacteria”. In addition, if the relative humidity of the culture room exceeds 70%, the fungus becomes active and the mold walls are prone to mold. Therefore, the culture room must be ventilated and ventilated. The concentration of carbon dioxide should not exceed 0.3%. In order to make the air in the room well distributed, the bags should be spaced 3-4 cm apart.

Illumination is an indispensable condition for the formation of the original mushroom base. However, in the early to middle stages of culture, the light will promote the browning of the surface of mycelium of the chestnut mushroom, so do not light it for 35 days. However, when the good bacteria are not given light, the pellicle film on the surface of the material is continuously thickened, and the primordium formation is very late or even does not form a primordium. Therefore, in order to promote the formation of the original base to give light, the illumination is better at 50 lux. Unlike chestnut mushrooms, Chestnut Mushrooms do not require "sporangia" mushrooms, but it is difficult to guarantee that the same batch of mushroom beds will be neat and consistent. To solve this problem, it is necessary to ventilate the temperature and promote the primordium in the late stage of germination.

In the 22-23 °C indoor culture, bottle planted 35 days, bag planted about 40 days, the surface of the mycelium began to gather, climb up to form a bulge. At this time, the light was irradiated. After about 7 days, the bulge changed from gray to black primordium of chestnut mushroom. A part of the primordium rose to form a lump, and soon the surface was wrinkled (tissue differentiation) and secreted yellow droplets. It is a suitable time for opening the bag. Observe the primordium carefully. When water droplets form on the primordium, the first is misty water droplets, and then the granules are aggregated into large-sized water droplets. The water droplets disappear shortly afterwards, and it is most appropriate to move into the mushroom management at this time. The key to cultivating the qualified mushroom body is the primordium state when moving from the bacterium room to the mushroom room, which is more important than the condition of the mushroom room. The so-called primordium status not only refers to the size of the primordium, but also to the stage of fertility in which it is located. If it enters the mushrooming room and has already formed a hypertrophic primordia, and it has already begun to colonize and differentiate, it will be difficult to grow into a strong one afterwards. Mushroom body. In short, the primordium has not yet begun to differentiate when it enters the mushrooming room, and its surface has just changed from a smooth state to a rough state (angular).

Chestnut mushroom has the characteristics of easy formation of primordium. After 40-45 days of inoculation, it will form a large number of primordium, consume nutrients and lead to slow development of mushroom body. In order to obtain high yields, excessive premature formation of the primordium must be inhibited, and as much as possible mycelial accumulation of nutrients should be sufficient. The method is to use yellow light to inhibit the formation of the primordium of chestnut mushroom. This method can make the fungal bed that normally forms the primordium in 40-45 days, and delay the formation of primordium after 60-65 days. It can be delayed by about 20 days, and the yield can be increased. 15-20%.

7. The main points of fruiting and fruiting period management are as follows:

(1) Control the temperature and ventilation of the mushroom room. The suitable temperature for the differentiation of the radish primordium was 18-22°C. The suitable temperature for the development of the mushroom body was 18°C. The speed of the indoor flowing air is suitable for 0.3 m/s or more. Two or three days after the mushroom bag was moved into the mushroom house, the Plastic Film above the original mushroom was cut in a cross shape with a knife. Remove the lid when the bottle is planted. The environment of the mushroom house should be maintained at about 18°C, humidity of 85 to 95%, illumination of 200 to 500 lux, and ventilation and ventilation conditions should be set at a carbon dioxide concentration of 1 torr. After the carbon dioxide concentration exceeds 1.5 ‰, it will grow into a small, thin chestnut mushroom; the carbon dioxide concentration exceeds 2 ‰ or more, and the mushroom mushroom cap is funnel-shaped or granular.

(2) Stabilize the temperature and maintain the original group. Chestnut mushrooms are kept at a constant temperature. If the environment changes drastically, the primordium development will stop. In the cultivation of oyster mushrooms and oyster mushrooms, even if the birth is suspended due to the low temperature in the room, the fruit body can grow smoothly after the temperature rises. Mushrooms are different, and once the mushroom body is subjected to low temperatures (below 8°C) during the growth process, it stops growing. Even if it is adjusted to the proper temperature, it will not grow for a long time. Therefore, the environmental requirements of this period are: fresh air, slightly higher humidity, and no change in temperature.

(3) Improve the development of humidity in the mushroom body. Chestnut mushrooms must develop normally under high humidity. In air-conditioning cultivation facilities, spraying facilities are essential to ensure that the relative humidity reaches 80-90%.

(4) regulate the mushroom room temperature and humidity. In the hot summer, the outdoor temperature can reach 35°C and the humidity is 65%, while the interior requires 16°C and the humidity is 90%. The mushroom room has an area of ​​about 80 square meters and is equipped with a 9000 kcal/hour chiller. The load test results show that when the outdoor temperature is 35°C, the maintenance of 16°C room temperature requires 4,700 kilocalories per hour. If 200 cubic meters of air per hour (20 minutes for a ventilation fan with a ventilation efficiency of 10 m3/minute) is used, it will take 17 minutes for the room temperature to drop to 16°C after the end of the ventilation. This means that after 20 minutes of air exchange and 17 minutes of room temperature reduction, the time required to maintain room temperature at 16°C per hour is only 23 minutes.

During the fruiting period, ventilation is required to keep the indoor carbon dioxide concentration from exceeding the limit. However, after the ventilation, it is necessary to restore the room to a low-temperature, high-humidity environment. The required time must be based on the test results obtained from the efficiency of the chiller and the ventilation fan and the thermal conductivity of the facility to specify the ventilation time per hour and the number of ventilations.

9. Harvesting over time, the fan-shaped cap of the mushroom body continuously differentiates to form a tile-like overlap, the longer the bigger, the color of the surface of the cap is changed from dark grey to light gray, and the white sub-soil under the cap The layers also gradually developed and formed bacilli. The scallop cap tilts upwards as it grows. The mushroom grows gradually close to flat. Overly mature mushroom body, fan-shaped cap bent down, mature mushroom body, spores scattered outwards, you can see a layer of white spore powder, the color of the mushroom cover becomes pale white.

Mushrooms in the appropriate temperature and humidity conditions, from the emergence of brain wrinkles to mature mushrooms, generally takes 15-18 days. When the temperature is low, the growth rate is slow, and sometimes it takes more than 20 days to grow. When there is no white growing end on the outer edge of the mushroom mushroom cap, the mushroom cap is flat and the color is light gray and black, and the entire mushroom shape resembles a blooming lotus flower, and it emits a strong mushroom fragrance. Generally eight minutes to pick can be ripe to pick one. The method of bag harvesting is to cut off from the base of chestnut mushroom with a knife, insert it from the inside of the bottle mouth with a spoon, and then pick up the medium and cut off the base of the chestnut mushroom. The first tidal mushroom can receive 400-500 grams per bag with a conversion rate of 40-50%.

10. Residue Mushrooming In order to make full use of the factory's space and equipment, the cultivation of Japanese planted chestnut mushrooms produced only a tidal mushroom, and the nutrients inside the mushroom bed did not run out. Therefore, some people have moved the so-called “debris spoiled bed” that had been harvested into a mushroom and moved it into the ground. The soil-covered chestnut mushroom is richer than the meat grown indoors, with a deeper color and rich flavor. Each bag can be harvested 250-300 grams of mushrooms, so that the total bioconversion rate of 65-80%.

The old bed of bacteria was cultivated in soil before May, and the rate of fruiting was about 70%, and in July it was below 10%. The new bacterial bed was cultivated before June and the fruiting rate could reach 80-100%. In July, it dropped by about 30%. This shows that: using natural environment to cultivate chestnut mushrooms, the bed of soil can not be later than June. When the bag is buried, the upper part of the plastic bag is cut along the material surface, and both the side and the bottom of the bag are scratched for water absorption. Cover soil, preferably garden soil. Water sprinkling management is often carried out. By September, the temperature will drop to 14-20°C, and it will begin to mushroom.

The spent spoiled bed can also be discharged into the open space with no direct sunlight and good ventilation and drainage. To prevent the surface of the bag from drying out, it should be covered with defoliation, rice straw, etc., so that it can be naturally mushroomed. This method out of food and medicine with a short handle, more than cover, the quality is not as good as the cover soil, but because it is the use of waste bags, it is better than losing strong, each bag can harvest mushrooms 150-250 grams.

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