CN108849224B

CN108849224B - Time-controlled mushroom fruiting facility and method for mushrooms in high-temperature season

Info

Publication number: CN108849224B
Application number: CN201810586860.6A
Authority: CN
Inventors: 吕明亮; 应国华; 李伶俐; 薛振文
Original assignee: Lishui Academy Of Agricultural And Forestry Sciences
Current assignee: Lishui Academy of agricultural and Forestry Sciences
Priority date: 2018-06-08
Filing date: 2018-06-08
Publication date: 2021-05-04
Anticipated expiration: 2038-06-08
Also published as: CN108849224A

Abstract

The invention discloses a time-controlled mushroom fruiting facility and method in high-temperature seasons, relates to the technical field of mushroom cultivation, and mainly comprises the following steps: 1) preparing and culturing fungus sticks; 2) preparing fruiting facilities; 3) fruiting management; 4) harvesting and tide-changing management; by matching with corresponding facilities, factors such as temperature, humidity and gas of mushroom fruiting are controlled, mushroom fruiting is planned according to market requirements in a low-season mushroom production, and a feasible method is provided for mushroom production and supply in high-temperature seasons.

Description

Time-controlled mushroom fruiting facility and method for mushrooms in high-temperature season

Technical Field

The invention relates to the technical field of shiitake cultivation, in particular to a time-controlled fruiting method and a time-controlled fruiting facility.

Background

The mushroom is edible mushroom which can be used as both food and medicine, has high nutritive value and medicinal value and large market demand, and the substitute cultivation of the mushroom is an important industry in Zhejiang rural areas and an important agricultural industry in China, and plays an important role in improving rural economy and increasing the income of farmers.

The mushroom is a medium-low temperature fruiting type fungus, the mushroom is supplied to markets only in autumn, winter and early spring by conventional cultivation, a small amount of mushroom fruiting can be realized by selecting a high-temperature variety and combining a high-altitude cold climate in high-temperature seasons in summer, but the high-altitude area is often inconvenient to traffic and high in transportation and production cost; and the high-altitude area is scarce, the cultivation area is limited to a great extent, and the market price of the mushrooms in high-temperature seasons is higher. In addition, because a high-temperature variety is selected, the mushroom shape is small, and the quality is poor.

At present, the mushroom industry begins to enter transformation and upgrading, a plurality of industrial and commercial capital begins to enter the mushroom industry, a mushroom stick mechanical production line and a mushroom stick manufacturing factory are in a large amount, but the mushroom production stage still adopts the traditional mushroom production under the natural climate condition of a field, the defects of large occupied land, long production period, low controllability and the like are overcome, and the link becomes a key for restricting the transformation and upgrading of the mushroom industry. The facility and controllability of the fruiting stage of the mushrooms are the key for transformation and upgrading of the mushroom industry, and the transformation from traditional agriculture to modern agriculture is really realized.

Disclosure of Invention

In order to solve the problems in the prior art, the invention aims to provide a mushroom timing fruiting facility and method. The invention is realized by the following technical scheme:

a time-controlled fruiting method of mushrooms in high-temperature seasons mainly comprises the following steps: 1) preparing and culturing fungus sticks; 2) preparing fruiting facilities; 3) Fruiting management; 4) harvesting and tide-changing management; the method is characterized in that:

the fruiting facility in the step 2) comprises a fruiting greenhouse covered with a plastic film, a heat insulation layer is arranged above the plastic film, a shadow net flat greenhouse is arranged above the heat insulation layer, and the distance between the shadow net flat greenhouse and the top of the fruiting greenhouse is more than 50 cm; a fruiting frame, a refrigerator and a wet curtain ventilator are arranged in the fruiting greenhouse.

The fruiting management method in the step 3) is as follows: placing mature fungus sticks on a fruiting frame in a fruiting greenhouse for natural condition adaptation for 2 days 9-13 days before a planned fruiting date, and if the fungus sticks lose too much water during fungus growing period, injecting water to control the water content of the fungus sticks to be 50-55%; after natural conditions are adapted for 2 days, closing the fruiting greenhouse and the heat-insulating layer, starting a refrigerator for refrigeration, controlling the temperature to be 15-18 ℃, increasing the relative humidity in the greenhouse to be more than 80% by using sprayed water, supplementing light in the greenhouse by using an LED light band, and starting the lamp all day long, wherein the illumination intensity is 200 plus 300 Lux; removing the outer bag of the mushroom stick when young mushrooms begin to form on the surface of the mushroom stick; when a large amount of young mushrooms are formed and the diameters of the young mushrooms reach more than 2cm, closing the refrigerating machine, opening greenhouse doors at two ends of the greenhouse, starting the wet curtain ventilator for ventilation and cooling, opening the greenhouse doors and the plastic films around the greenhouse for ventilation and ventilation at night when the natural temperature is lower than 28 ℃, closing the greenhouse doors and the plastic films around the greenhouse for further starting the refrigerating machine when the temperature is higher than 28 ℃ at night, and controlling the temperature to be 15-25 ℃; spraying water 2 times respectively before 9:00 am and 19:00 evening, wherein the interval between every two water sprays is 2 hours. In order to save energy, the refrigerator can be closed at night when the natural temperature is lower than 28 ℃ at night after the natural conditions are adapted to 2 days, and the shed door and the surrounding plastic films are opened for ventilation.

The time-controlled mushroom fruiting method in the high-temperature season is characterized in that the step 1) of mushroom stick manufacturing and cultivation comprises the steps of cultivation material preparation, bagging sterilization, inoculation cultivation and spawn running management; the spawn running management method comprises the following steps: when the hypha of the inoculation hole grows to 7-8cm in diameter, uniformly pricking 4-5 small holes with iron wires with the diameter not more than 1mm at a position 1cm inside the hypha growth ring, and ventilating to a depth of 0.5 cm; after hyphae fully grow on the surface of the whole fungus stick, punching holes with the depth of 2.5cm and the number of 70-80 on the circumference of the fungus stick; the mushroom sticks are placed upside down, left and right in a turning way, and when the color change exceeds 50 percent, the surface is slightly soft when being pressed and the hands have elasticity, the mushroom sticks are mature and are ready for use.

The time-controlled fruiting method of the mushrooms in the high-temperature season is characterized by comprising the following steps: the weight formula of the cultivation material in the preparation of the cultivation material is as follows: 79 parts of mixed wood chips, 20 parts of bran and 1 part of gypsum powder.

The time-controlled fruiting method of the mushrooms in the high-temperature season is characterized by comprising the following steps: the inoculation culture method comprises the following steps: sterilizing the material rod, cooling in clean culture room, inoculating at 30 deg.C, and inoculating Lentinus Edodes strain by punching according to aseptic operation requirement; and (3) placing the inoculated bacteria stick into a temperature of 20-28 ℃ for bacteria culture.

The time-controlled fruiting method of the mushrooms in the high-temperature season is characterized by comprising the following steps: the strain of the mushroom is L168 or L868.

The time-controlled mushroom fruiting method in the high-temperature season is characterized in that the harvesting and tide-changing management method in the step 4) comprises the following steps: picking the fruiting bodies for at least 1 time respectively in the morning and at the evening when the fruiting bodies are ripe for 6-8 minutes, removing the mushroom roots remained on the mushroom barrels in time, and not spraying water 4 hours before picking the mushrooms every day; after harvesting of a batch of mushrooms, culturing for 5-7 days at the temperature controlled below 30 ℃, injecting water to control the water content of mushroom sticks to be 50-55%, and cooling, bud forcing, fruiting and harvesting according to the fruiting management method.

A facility for mushroom fruiting in high-temperature seasons in a time-controlled manner comprises a mushroom fruiting greenhouse covered with a plastic film, wherein a heat insulation layer is arranged above the plastic film, a shadow net flat greenhouse is arranged above the heat insulation layer, and the distance between the shadow net flat greenhouse and the top of the mushroom fruiting greenhouse is more than 50 cm; a fruiting frame, a refrigerator and a wet curtain ventilator are arranged in the fruiting greenhouse.

The utility model provides a facility that mushroom fruiting in high temperature season when accuse, its characterized in that: the fruiting greenhouse is 15 meters long, 8 meters wide, 2.8 meters high at the greenhouse shoulder, the greenhouse top is semicircular, two ends of the greenhouse are provided with sliding doors, and films on two sides of the greenhouse are set to be in an openable mode; each mushroom shed is provided with a mobile refrigerator and a wet curtain ventilator.

The utility model provides a facility that mushroom fruiting in high temperature season when accuse, its characterized in that: the fruiting frame is designed to be a layered frame type, the width of the frame is 80-100 cm, the height of the frame is 4-6 layers, the distance between the layers is 30-40 cm, and the middle parts of the layers of the fruiting frame are respectively provided with an LED lamp belt.

According to the time-controlled mushroom fruiting method, factors such as temperature, humidity and gas of mushroom fruiting are controlled by matching with corresponding facilities, batch production is realized in a low-temperature season (high-temperature season) of mushroom production, mushroom products with better commodity characters can be produced in a time-controlled manner, the mushroom output rate per unit area and time is greatly improved, the mushroom marketing time is flexibly regulated and controlled, the mushroom quality is improved, the market price is high, the price per kilogram can reach about 12-15 yuan and is far higher than that in other seasons (4-8 yuan/kg), and the mushroom yield and the economic benefit are greatly improved.

Drawings

FIG. 1 is a schematic view of the fruiting facility of the present invention;

FIG. 2 is a growth chart of mushrooms at the fruiting period of the present invention;

in the figure: 1-fruiting greenhouse; 2-heat preservation and insulation layer; 3-flat shed of shade net; 4-fruiting frame.

Detailed Description

The present invention will be described in further detail with reference to specific embodiments.

Example 1:

firstly, preparation and culture of fungus stick

The mushroom stick production time is arranged according to the mushroom production season, mushroom production is generally arranged in the blank period of mushroom supply in summer, mushrooms in 7 months and 8 months are high in price, good in market and obvious in facility cultivation advantages, facility cultivation of mushrooms is generally carried out in the period of 7 months and 8 months, mushroom production and production are completed before the end of 3 months, inoculated mushroom sticks are cultured indoors in a dark place in the early stage (the temperature can be heated to be lower than 20 ℃ to shorten the culture period), and scattered light ventilation culture is added in the later stage. In the period, pricking hole air release management is carried out according to the growth condition of hyphae to promote the maturation of the hyphae. When most of the surfaces of the fungus sticks are turned into brown fungus skins, the surfaces of the fungus sticks are pressed to be soft, the fungus sticks are mature, vibration stimulation is reduced, and the fungus sticks can enter a greenhouse to grow mushrooms in due time. The method mainly comprises the following steps:

1. preparation of cultivation material (calculated according to 1000 bars): 632kg of common sawdust, 160kg of bran and 8kg of gypsum powder are weighed according to the weight. Directly mixing uniformly, adding water while stirring, adding about 800kg of water, and controlling the water content of the mixed culture material to be about 50-55%.

2. Bagging and sterilizing: packing the culture material into plastic cylindrical bags with diameter of 15 × 55cm and thickness of 5 threads by bagging machine, wherein each bag contains about 1.6kg of culture material, tying, sterilizing at high temperature in a sterilizing oven, and maintaining at 100 deg.C for 8-10 hr.

3. Inoculating and culturing: sterilizing the material rod, cooling in clean culture room, inoculating at 30 deg.c below, and inoculating Lentinus edodes strain in the mode of perforation inoculation. And (3) placing the inoculated bacteria stick into a temperature of 20-28 ℃ for bacteria culture. The inoculated mushroom strains are as follows: l9319, Wuxiang No. 1, L678, L868, L808, L168, strain purchased from agriculture and agriculture products science and technology development company Limited in Jinyun county.

4. Spawn running management: when the hypha of the inoculation hole grows to 7-8cm in diameter, 4-5 small holes are uniformly punctured at 1cm position inside the hypha growth ring by using fine iron wires (the diameter is not more than 1 mm) for ventilation, and the depth is about 0.5 cm. When hyphae fully grow on the surface of the whole fungus stick, a small amount of nodular matters appear, and holes are punched around the fungus stick by using a 2.5-inch iron nail plate (or a fungus stick punching machine) with the depth of about 2.5cm and the number of 70-80. The fungus sticks are placed in an up-down, left-right overturning manner, so that the fungus sticks can be uniformly changed in color. When the color is changed by more than 50%, the surface is pressed to be slightly soft and the hand is pinched to be elastic, which indicates that the fungus sticks are mature and ready for use. Discharging into fruiting facility 10-13 days ahead of the preset fruiting time.

Second, mushroom production facility preparation

The fruiting facility comprises a fruiting greenhouse 1 covered with a plastic film, a heat preservation and insulation layer 2 is arranged outside the fruiting greenhouse 1, and the heat preservation and insulation layer 2 can be an agricultural heat preservation quilt (common type); in order to facilitate transportation, the ground is hardened by cement, a shadow net flat shed 3 is arranged above the fruiting greenhouse 1, and the distance between the shadow net flat shed 3 and the top of the fruiting greenhouse is more than 50 cm; fruiting frames 4 are arranged in the fruiting greenhouse 1, as shown in figure 1. The shed is also provided with a refrigerator, a wet curtain ventilator, a water spraying device and the like. The mushroom growing frame 4 is designed to be a layered frame type, the width of the frame is 80-100 cm, the height of the frame is 4-6 layers, the length of the frame is 150-200 cm, the interlayer distance is 30-40 cm, and the middle parts of all the layers of the mushroom growing frame 4 are respectively provided with an LED lamp belt. The fruiting greenhouse is 15 meters long, 8 meters wide, 2.8 meters high at the greenhouse shoulder, the ceiling is semicircular, sliding doors are arranged at two ends of the greenhouse, and films on two sides of the greenhouse are set to be in a roll-opening mode. A mobile refrigerator is arranged in the greenhouse, and the refrigerating capacity is 45.75 KW; a wet curtain ventilator (model XB-18D, anecdotal cooling fan plant of Zhu city).

Third, mushroom growing management

1. The shelf-mounting adaptation: discharging the cultured and mature fungus sticks onto a fruiting frame 4 of a fruiting greenhouse 1 9-13 days before the scheduled fruiting, naturally adapting for 2 days after the fungus sticks are put on the frame, and if the water content of the fungus sticks is lower (less than 50%), injecting water to maintain the water content of the fungus sticks at 50% -55%.

2. Bud forcing and fruiting: closing the greenhouse doors at the two ends of the fruiting greenhouse, the plastic films and the heat insulation layers at the periphery, starting refrigeration by using a mobile refrigeration unit, and controlling the temperature to be 15-18 ℃; the relative humidity in the shed is increased by the spray-shaped water, and the relative humidity needs to be controlled to be more than 80%. In order to save energy, the refrigerator can be closed at night when the natural temperature is lower than 28 ℃, the shed door and the surrounding plastic films are opened for ventilation, and the refrigerator needs to be continuously opened for refrigeration if the outside temperature is higher than 28 ℃ at night. The LED light band is used for supplementing light in the shed, the lamp is turned on all day, and the illumination intensity is 200 and 300 Lux. About 3 to 5 days after the management, young mushrooms begin to form on the surface of the stick, and the stick outer bag is removed. When a large amount of young mushrooms are formed and the diameters of the young mushrooms reach more than 2cm, the refrigerating machine is closed, shed doors at two ends of the greenhouse are opened, the wet curtain ventilator is started to ventilate and cool, and when the natural temperature is lower than 28 ℃ at night, the fruiting management stage is started, a large amount of fresh air is needed in the stage, ventilation work in the greenhouse is strengthened, and the shed doors and the plastic films around are opened to ventilate naturally. In the stage, if the temperature is higher than 28 ℃ at night, the shed door and the plastic films around the shed door need to be closed, and the refrigerator is continuously started to control the temperature to be 20-25 ℃; and in the fruiting management stage, water is respectively sprayed for 2 times before 9:00 am and 19:00 evening every day, and the interval between every two water sprays is about 2 hours. The mushrooms can reach the collection standard after being managed for about 2 to 3 days. Preferably, in the stage, if the fruiting amount of the mushroom sticks is large, in order to prolong the mushroom harvesting period and further improve the quality of the mushrooms, the temperature can be controlled at 15-20 ℃ by using a refrigerating machine, and shed doors are opened in the morning and evening every day to ventilate for 1 hour by using a wet curtain ventilator, so that the mushroom harvesting period can be prolonged for 2-3 days.

Fourth, management of harvesting and transferring tide

The fruiting bodies are preferably matured in 6-8 minutes (namely, the mycoderm is broken and the pileus is slightly curled inwards), the temperature is high, the umbrellas are easy to open, the fruiting bodies are required to be picked at least 1 time in the morning and at night, and the roots remained on the fungus barrels need to be cleared in time to prevent the fungus barrels from being polluted due to decay. And water is not sprayed 4 hours before mushroom picking every day. The picked mushrooms are lightly taken and lightly put, sold in time or transported to a refrigeration house for precooling, processed and packaged. After a batch of mushrooms are harvested, culturing for 5-7 days at the temperature controlled below 30 ℃, injecting water to control the water content of the mushroom sticks to be 50% -55%, and cooling, bud forcing, fruiting and harvesting according to the method. Thus 3-5 batches of mushrooms can grow in the management time of 40-70 days. And then replacing new fungus sticks to the greenhouse to start fruiting again as required.

Table 1 shows the statistical table of the fruiting conditions of different strains, wherein the L168 strain has good quality and high yield, and the average yield per strain reaches 0.73 kg, so that the benefit is the best; the second is L868, the yield of the mushroom reaches 0.74 kg per rod on average, but the quality of the mushroom is poorer than that of the mushroom of the L808, and the comprehensive benefit is ranked the second. L808 is the main variety planted by current growers, but the yield is low and the comprehensive benefit is poor. The fruiting condition of L168 is shown in Table 2, 4 tides (namely 4 splits) of fruiting are achieved from the middle ten days of 6 months to the beginning of 8 months, the total output of 2000 sticks reaches 1462 kilograms, the yield is high, the rate of stick rotting is low, and the effect is good. If the weather forecast is concerned, the fruiting effect is better, the yield is higher and the energy consumption is less in a stage cooling period or combined with the cooling of the coming typhoon.

Claims

1. A time-controlled fruiting method of mushrooms in high-temperature seasons mainly comprises the following steps: 1) preparing and culturing fungus sticks; 2) preparing fruiting facilities; 3) Fruiting management; 4) harvesting and tide-changing management; the method is characterized in that: the strain of the lentinus edodes in the step 1) is L168; the fruiting facility in the step 2) comprises a fruiting greenhouse (1) covered with a plastic film, a heat insulation layer (2) is arranged above the plastic film, a shadow net flat greenhouse (3) is arranged above the heat insulation layer, and the distance between the shadow net flat greenhouse (3) and the top of the fruiting greenhouse is more than 50 cm; a fruiting frame (4), a refrigerator and a wet curtain ventilator are arranged in the fruiting greenhouse; the top of the fruiting greenhouse is semicircular;

the fruiting management method in the step 3) is as follows: placing mature fungus sticks on a fruiting frame (4) in a fruiting greenhouse for natural condition adaptation for 2 days 9-13 days before a planned fruiting date, and if the fungus sticks lose too much water during fungus growing period, injecting water to control the water content of the fungus sticks to be 50-55%; after natural conditions are adapted for 2 days, closing the fruiting greenhouse and the heat-insulating layer (2), starting a refrigerator for refrigeration, controlling the temperature to be 15-18 ℃, increasing the relative humidity in the greenhouse to be more than 80% by using sprayed water, supplementing light in the greenhouse by using an LED light band, turning on the lamp all day long, and controlling the illumination intensity to be 200 and 300 Lux; removing the outer bag of the mushroom stick when young mushrooms begin to form on the surface of the mushroom stick; when a large amount of young mushrooms are formed and the diameters of the young mushrooms reach more than 2cm, closing the refrigerating machine, opening greenhouse doors at two ends of the greenhouse, starting the wet curtain ventilator for ventilation and cooling, opening the greenhouse doors and the plastic films around the greenhouse for ventilation and ventilation at night when the natural temperature is lower than 28 ℃, closing the greenhouse doors and the plastic films around the greenhouse for further starting the refrigerating machine when the temperature is higher than 28 ℃ at night, and controlling the temperature to be 15-25 ℃; spraying water 2 times respectively before 9:00 am and 19:00 evening, wherein the interval between every two water sprays is 2 hours.

2. The time-controlled fruiting method of shiitake mushrooms in high-temperature seasons according to claim 1, wherein the step 1) of mushroom stick preparation and cultivation comprises preparation of cultivation materials, bagging and sterilization, inoculation cultivation and spawn running management; the spawn running management method comprises the following steps: when the hypha of the inoculation hole grows to 7-8cm in diameter, uniformly pricking 4-5 small holes with iron wires with the diameter not more than 1mm at a position 1cm inside the hypha growth ring, and ventilating to a depth of 0.5 cm; after hyphae fully grow on the surface of the whole fungus stick, punching holes with the depth of 2.5cm and the number of 70-80 on the circumference of the fungus stick; the mushroom sticks are placed upside down, left and right in a turning way, and when the color change exceeds 50 percent, the surface is slightly soft when being pressed and the hands have elasticity, the mushroom sticks are mature and are ready for use.

3. The time-controlled mushroom fruiting method in high temperature season as claimed in claim 1, wherein the refrigerator can be closed at night, the shed door opened and the surrounding plastic film ventilated when the natural temperature is lower than 28 ℃ at night after the natural condition of step 3) is adapted for 2 days.

4. The time-controlled fruiting method of shiitake mushrooms in high temperature seasons according to claim 2, characterized in that: the weight formula of the cultivation material in the preparation of the cultivation material is as follows: 79 parts of mixed wood chips, 20 parts of bran and 1 part of gypsum powder.

5. The time-controlled fruiting method of shiitake mushrooms in high temperature seasons according to claim 2, characterized in that: the inoculation culture method comprises the following steps: sterilizing the material rod, cooling in clean culture room, inoculating at 30 deg.C, and inoculating Lentinus Edodes strain by punching according to aseptic operation requirement; and (3) placing the inoculated bacteria stick into a temperature of 20-28 ℃ for bacteria culture.

6. The time-controlled fruiting method of mushrooms in high temperature season according to claim 1, wherein the harvesting and tide-changing management method in step 4) is as follows: picking the fruiting bodies for at least 1 time respectively in the morning and at the evening when the fruiting bodies are ripe for 6-8 minutes, removing the mushroom roots remained on the mushroom barrels in time, and not spraying water 4 hours before picking the mushrooms every day; after a batch of mushrooms are harvested, culturing for 5-7 days at the temperature controlled below 30 ℃, injecting water to control the water content of mushroom sticks to be 50-55%, and carrying out cooling, bud forcing, fruiting and harvesting again according to the fruiting management method in claim 1.