CN114793752A - In-vitro fruiting method of dictyophora rubrovolvata - Google Patents
In-vitro fruiting method of dictyophora rubrovolvata Download PDFInfo
- Publication number
- CN114793752A CN114793752A CN202210221420.7A CN202210221420A CN114793752A CN 114793752 A CN114793752 A CN 114793752A CN 202210221420 A CN202210221420 A CN 202210221420A CN 114793752 A CN114793752 A CN 114793752A
- Authority
- CN
- China
- Prior art keywords
- buds
- fruiting
- dictyophora
- vitro
- mature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 62
- 241000890685 Dictyophora rubrovolvata Species 0.000 title claims abstract description 59
- 238000000338 in vitro Methods 0.000 title claims abstract description 50
- 241000233866 Fungi Species 0.000 claims abstract description 58
- 241001313734 Dictyophora Species 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 230000003203 everyday effect Effects 0.000 claims abstract description 9
- 230000007613 environmental effect Effects 0.000 claims abstract description 7
- 239000001963 growth medium Substances 0.000 claims abstract description 7
- 238000005507 spraying Methods 0.000 claims abstract description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 26
- 235000011613 Pinus brutia Nutrition 0.000 claims description 26
- 241000018646 Pinus brutia Species 0.000 claims description 26
- 241000196324 Embryophyta Species 0.000 claims description 16
- 238000003306 harvesting Methods 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 9
- 239000012528 membrane Substances 0.000 claims description 9
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical compound CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 238000010521 absorption reaction Methods 0.000 claims description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 16
- 235000013601 eggs Nutrition 0.000 description 15
- 230000008569 process Effects 0.000 description 6
- 230000004069 differentiation Effects 0.000 description 5
- 235000021049 nutrient content Nutrition 0.000 description 5
- 238000012258 culturing Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 206010003694 Atrophy Diseases 0.000 description 3
- 230000037444 atrophy Effects 0.000 description 3
- 239000000919 ceramic Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 208000035404 Autolysis Diseases 0.000 description 2
- 206010057248 Cell death Diseases 0.000 description 2
- 241001313708 Dictyophora phalloidea Species 0.000 description 2
- 238000004026 adhesive bonding Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 230000028043 self proteolysis Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001330002 Bambuseae Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000005156 Dehydration Diseases 0.000 description 1
- 241001313710 Dictyophora indusiata Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 210000003815 abdominal wall Anatomy 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Mushroom Cultivation (AREA)
Abstract
The invention discloses an in-vitro fruiting method of dictyophora rubrovolvata, which comprises the following steps: collecting 7-9 mature fungus buds at a Dictyophora rubrovalvata planting place; placing 7-9 mature buds on a culture medium, keeping the temperature of the culture environment at 21-27 ℃, spraying water on the surfaces of the buds for a plurality of times every day to keep the surfaces of the buds free of shrinkage until the buds are differentiated and developed, and breaking shells and extracting stalks; under the same environmental condition, the sporocarps with broken shells are transferred to a tray with grooves, the roots of the sporocarps face downwards, the sporocarps are spaced at intervals from front to back, left to right, and the sporocarps are continuously cultured until the sporocarps are harvested. According to the method for in-vitro fruiting of the dictyophora rubrovolvata, the collected 7-9 mature fungus buds are stored at the temperature of 4-20 ℃ and the humidity of below 50-80%, so that the dictyophora rubrovolvata can be transported to all over the world. The fruiting is basically realized within 5-10 days, the mushroom shape perfectness rate is over 90%, and the fruiting rate within 3-4 days reaches 50%. Can effectively solve the problem that the fresh Dictyophora rubrovalvata products can not be sold in a large quantity.
Description
Technical Field
The invention belongs to the technical field of edible fungus production, and relates to an in-vitro fruiting method of dictyophora rubrovolvata.
Background
Dictyophora rubrovalvata is a precious special product in China, is called as the king of mountain delicacies in eight mountain delicacies on banquet, is the only fresh-scent type Dictyophora indusiata variety in China, and integrates color, fragrance and taste. Since the artificial cultivation in Guizhou was successful in 1986, large-scale artificial planting and commercial production have been formed, and the method is sold to the interior and exterior of the sea, and particularly occupies an important position in winning, losing poverty, attacking solidness and achieving countryside joy in recent years, and the yield is exponentially increased. The method successfully enters a second protection list of the European geographic signs in China in 7 months in 2020, and has strong market competitiveness and development prospect.
Dictyophora rubrovalvata is cold in nature, sweet in taste and high in food and drug value, and is a typical edible fungus with high protein and low fat. Contains 21 amino acids, is rich in active substances such as flavone, polyphenol, various enzymes, macromolecular sugar and the like, meets the requirements of consumers on green, nutritional and healthy foods, and has the effects of improving the immunity of the organism, reducing abdominal wall fat accumulation, treating hypertension, hyperlipidemia, high cholesterol and the like.
The Dictyophora rubrovalvata is fragrant and tasty, crisp and fresh, and has the best flavor of fresh food. The picking time of the dictyophora rubrovolvata is generally 7-10 months per year, the time from breaking the shell to opening the bud is in the early morning, only 4-6 hours are needed from the shell breaking of the fungus eggs to the development and maturity, and spore autolysis, dehydration and atrophy of sporocarp, yellowing and drying, rot and deterioration can occur in the non-timely picking process, so that the edible value is lost. The picked bamboo fungi begin to lose nutrients after 2-3 hours without processing. At present, the large-scale planting mode of dictyophora rubrovolvata is mainly under-forest wild-imitating cultivation, the planting places are mostly in wild forests and cannot be continuously planted, and the planting places are far and scattered. The picking of the dictyophora phalloidea is finished before spore autolysis, and during picking, fungus cords are cut off firstly, then fungus trays are peeled off, and then stipes (containing fungus skirts) and fungus caps are picked one by one. The mushroom skirt is umbrella-shaped and is crisp and tender in structure, so that the fungus stalk or the mushroom skirt is prevented from being polluted by autolysate, and meanwhile, the growth of the fungus eggs beside the mushroom skirt is not required to be influenced, so that the mushroom skirt is very careful in picking, the whole picking process is complex in procedure, time-consuming and labor-consuming, difficult to store, long in transportation distance and high in transportation environment condition requirement, and a large number of consumers are extremely difficult to eat fresh and complete dictyophora phalloidea.
At present, most of the products in the market are dry dictyophora rubrovolvata products, and fresh products only circulate near a planting area, which seriously hinders the industrialization and commercialization development of the dictyophora rubrovolvata.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and/or disadvantages and to provide at least the advantages described hereinafter.
Realizes the in-vitro fruiting of the dictyophora rubrovolvata, and has great significance for assisting the Guizhou to beat the dictyophora rubrovolvata into a product with the regional characteristics of edible fungi. The invention also aims to provide an in-vitro fruiting method of dictyophora rubrovolvata, aiming at the current situation that no in-vitro fruiting method of dictyophora rubrovolvata is effectively realized in the market, the fresh dictyophora rubrovolvata is enabled to more conveniently walk to dining tables of vast consumers through a proper technical method, and the market share and the competitiveness of the dictyophora rubrovolvata are improved.
Therefore, the technical scheme provided by the invention is as follows:
an in-vitro fruiting method of Dictyophora rubrovalvata comprises the following steps:
step one, collecting 7-9 mature fungus buds at a Dictyophora rubrovalvata planting place;
placing the 7-9 mature buds on a culture medium, keeping the culture environment at 21-27 ℃, spraying water on the surfaces of the buds for a plurality of times every day to keep no shrinkage phenomenon of the surfaces of the buds until the buds are differentiated and developed, and breaking the shells and extracting the stems;
and step three, under the same environmental condition as the step two, transferring the sporocarps with the broken shells and the broken covers into a tray with grooves, keeping the roots downward, and keeping the sporocarps at certain distances from front to back, left to right, and continuing to cultivate until harvesting.
Preferably, in the in-vitro fruiting method of dictyophora rubrovolvata, in the first step, harvested 7-9 mature buds are stored at the temperature of 4-20 ℃ and the humidity of below 50-80%.
Preferably, in the in vitro fruiting method of dictyophora rubrovolvata, in the second step, the culture medium contains water absorption paper or plant stems and leaves which are laid on the uppermost layer and are 3-15 cm thick. More preferably, the plant stems and leaves are pine needles.
Preferably, in the in-vitro fruiting method of dictyophora rubrovolvata, in the second step, the buds which are not broken timely can be provided with a '+' or 'X' -shaped cut at the tip of the mycoderm at the top end;
if the stem is not taken out after 1 to 3 days, the outer membrane of the buds from the top ends 1/5 to 1/3 can be peeled off according to a shape like a plus or a cross at 7 to 9 points in the morning, and the stem can be taken out after the water is sprayed or the water is sprayed to cover the membrane for moisture preservation for 2 to 4 hours.
Preferably, in the in vitro fruiting method of dictyophora rubrovolvata, in the second step, a space with certain scattered light of about 200 lux is selected in the culture environment.
Preferably, in the in-vitro fruiting method of dictyophora rubrovolvata, in the third step, when the fungus skirt of the fruiting body is completely scattered, harvesting is carried out.
Preferably, in the in vitro fruiting method of dictyophora rubrovolvata, in the third step, the harvesting comprises the following steps: and (3) removing the fungus tray, cutting off a part 0.3-0.5 cm away from the top end of the fungus cover, and removing the fungus cover to obtain the complete fungus stalk (with skirt) and the fungus cover.
Preferably, in the in-vitro fruiting method of dictyophora rubrovolvata, in the first step, the 7-9 mature fungus buds are characterized in that: the bud is oval, the top end is provided with a bulge and is hard, the moisture content is not lower than 70%, the bud is complete, and no diseases exist.
Preferably, in the in-vitro fruiting method of dictyophora rubrovolvata, in the first step, the whole fungus buds are taken down and placed in an open container with the bottom fully paved with pine needles or plant stems and leaves, the roots face downwards, the top ends face upwards, when the fungus buds are placed in multiple layers, the pine needles or plant stems and leaves are arranged between the tops and the roots, the opening is not sealed, and then 7-9 collected mature fungus buds are stored.
Preferably, in the in-vitro fruiting method of dictyophora rubrovolvata, water is sprayed on the surfaces of the buds for 2-5 times every day in the second step.
The invention at least comprises the following beneficial effects:
according to the in-vitro fruiting method of dictyophora rubrovolvata, all fruiting is basically realized within 5-10 days, the mushroom shape integrity rate is over 90%, and the fruiting rate reaches 50% within 3-5 days. The method has the advantages of low cost, easy operation, no addition of harmful substances, and rotting rate of eggs lower than 2%, and can effectively solve the problem that the Dictyophora rubrovalvata fresh products can not be sold in a large quantity.
In addition, the pine needle material used in the method is waste in the Dictyophora rubrovalvata cultivation process, and the method has the advantages that the Dictyophora rubrovalvata is conveniently delivered to a dining table of a consumer, meanwhile, the production cost of Dictyophora rubrovalvata is not increased, the resource recycling value is improved, and the method is economical and environment-friendly.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a graph showing the comparison of the moisture content of fresh products in vitro fruiting and forest planting fruiting of the same batch of Dictyophora rubrovolvata in one embodiment of the present invention.
Fig. 2 is a picture of the growth state of mature dictyophora rubrovolvata 6 fungus eggs (buds).
FIG. 3 is a picture of the growth state of eggs of seven to eight mature fungi of Dictyophora rubrovolvata.
FIG. 4 is a picture of the growth state of the mature Dictyophora rubrovalvata eggs.
Fig. 5 is a photograph of the thickness of the pine needles.
FIG. 6 is a photograph of Dictyophora rubrovalvata eggs grown on pine needles.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
The Dictyophora rubrovalvata is rare in variety, unique in faint scent flavor, high in food and drug value and optimal in fresh taste. But the fresh products are difficult to circulate and sell due to the characteristics of remote planting points, dispersion, difficult picking, transportation, storage and the like. The invention aims to effectively solve the problem that Dictyophora rubrovolvata cannot be conveniently brought to dining tables of consumers in a fresh form by a proper technical means, and further promote industrialization and regional branding development of Dictyophora rubrovolvata.
The invention provides an in-vitro fruiting method of dictyophora rubrovolvata, which comprises the following steps:
step one, collecting 7-9 mature fungus buds at a Dictyophora rubrovalvata planting place; as shown in fig. 2, 3 and 4.
Step two, as shown in fig. 5 and fig. 6, placing the 7-9 mature buds on a culture medium, keeping the culture environment at 21-27 ℃, spraying water on the surfaces of the buds for a plurality of times every day, keeping the skin of the buds from shrinking until the buds are differentiated and developed, breaking the shells and extracting the stalks; according to the degree of bud maturity, the culture time is about 2-10 days. The 9 mature buds can be opened in the fastest two days, the 7 mature buds need to be cultured for 4-5 days, the time can be delayed to about 10 days under the influence of nutrient components, and the opening can be performed in the longest 15 days.
And step three, under the same environmental condition as the step two, transferring the sporocarps with the broken shells and the broken covers into a tray with grooves, keeping the roots downward, and keeping the sporocarps at certain distances from front to back, left to right, and continuing to cultivate until harvesting. Preferably, the fruiting bodies are spaced at intervals of 5-15 cm in the front, back, left and right.
According to the in-vitro fruiting method of dictyophora rubrovolvata, all fruiting is basically realized within 7 days, the mushroom shape integrity rate is over 90 percent, and the fruiting rate reaches 50 percent within 3-4 days. The method has the advantages of low cost, easy operation, no addition of harmful substances, and rotting rate of eggs lower than 2%, and can effectively solve the problem that the Dictyophora rubrovalvata fresh products can not be sold in a large quantity.
In some embodiments of the invention, preferably, in the first step, the harvested 7-9 mature buds are stored at a temperature of 4-20 ℃ and a humidity of 50-80%. The lower the temperature is between 4 and 20 ℃, the longer the bud can be stored. The edible fungi can be stored for 3-8 days, so that the edible fungi can be transported to all over the world, and the requirements of local people on fresh Dictyophora rubrovalvata are met.
In some embodiments of the invention, preferably, in the second step, the culture medium contains 3-15 cm thick absorbent paper or plant stems and leaves laid on the uppermost layer. More preferably, the plant stems and leaves are pine needles. The cultivation method of dictyophora rubrovolvata mainly comprises ridge cultivation, bag cultivation and box cultivation, wherein ridge cultivation is mainly adopted. In the ridge planting process, after sowing, covering sandwich soil, laying layer materials, scattering fabric and covering soil, a layer of pine needles with the thickness of 3-15 cm can be laid on the compartment ridge. Preferably, the pine needle material used in the method is waste in the dictyophora rubrovolvata cultivation process, and the method has the advantages that the dictyophora rubrovolvata is conveniently delivered to a dining table of a consumer, the production cost of the dictyophora rubrovolvata is not increased, the resource recycling value is improved, and the method is economical and environment-friendly.
In some embodiments of the present invention, preferably, in the second step, the buds which are not broken in time can be cut with a "+" or "×" shaped cut at the tip of the top mycoderm;
if the stem is not taken out after 1-3 days, the outer membrane of the fungus buds from the top ends 1/5-1/3 can be peeled off according to a shape like a plus or a minus shape at 7-9 points in the morning, and the stem can be taken out after the water is sprayed or the water is sprayed to cover the membrane for moisture preservation for 2-4 hours. To aid in bud differentiation.
In some embodiments of the present invention, preferably, in step two, the culture environment is selected to have a certain scattering light of about 200 lux. Can meet the requirement of Dictyophora rubrovalvata on light intensity.
Abnormal phenomena such as water-deficient bud atrophy, waterlogging bud atrophy or decay, difficulty in thickening and breaking outer membranes, no sagging of fungus skirts, corniform fruiting bodies and the like can occur in the fruiting stage of dictyophora rubrovolvata due to improper management of humidity, temperature, ventilation, illumination and the like, and the quality and the economic value of the dictyophora rubrovolvata are directly influenced. Therefore, the environmental conditions of dictyophora rubrovolvata buds in the processes of picking, transporting, culturing and the like need to be strictly controlled, so that the dictyophora rubrovolvata can grow normally.
Ventilating the bottom of the buds once every other day, wherein the method comprises the following steps: moving the position of the fungus eggs on the pine needles.
In some embodiments of the present invention, preferably, in step three, harvesting is performed when the mushroom skirt of the fruit body is completely scattered.
In some of the embodiments of the present invention, preferably, in step three, the recovering comprises: and (3) removing the bacterium support, cutting off a part 0.3-0.5 cm away from the top end of the pileus, and removing the pileus to obtain the complete stipe and the pileus. The obtained stipe (with skirt) and pileus can be directly eaten, or packaged with bag and stored in refrigerator at 4 deg.C or-20 deg.C for ready-to-eat.
In some embodiments of the present invention, preferably, in the first step, the 7-9 mature buds are characterized by: the bud is oval, the top end is provided with a bulge and is hard, the water content is not lower than 70%, the bud is complete, and no diseases exist.
In one embodiment of the invention, preferably, in the step one, the whole buds are taken down and placed in an open container with the bottom fully paved with pine needles or plant stems and leaves, the roots face downwards, the top ends face upwards, when the buds are placed in multiple layers, the pine needles or plant stems and leaves are spaced between the tops and the roots of the buds, the buds are open and not sealed, and then 7-9 collected mature buds are stored. Is convenient for transportation and storage.
In some embodiments of the invention, preferably, in the second step, water is sprayed on the surface of the buds 2-5 times per day.
In order to make those skilled in the art better understand the technical solution of the present invention, the following examples are provided for illustration:
the invention discloses an in-vitro fruiting method of dictyophora rubrovolvata, which adopts the following technical scheme:
1) sample collection
And (3) collecting 7-9 mature fungus buds (commonly called as 'fungus eggs') at the Dictyophora rubrovalvata planting site.
The bacterium bud is characterized in that: 7-9 mature, oval bud, convex and hard top end, water content not less than 70%, complete bud and no disease.
The harvesting method comprises the following steps: taking off the whole bud with knife or scissors or taking off the whole bud with hands, neatly placing in an open container with the bottom fully paved with pine needles or plant stems and leaves, with the root downward and the top upward, and when placing in multiple layers, spacing the top and the middle of the root with pine needles or plant stems and leaves, opening and unsealing.
2) Transportation of
Placing the collected buds in a transport vehicle, controlling the temperature below 20 ℃ and the humidity below 80%, wherein the temperature is between 20 ℃ and 4 ℃, and the lower the temperature is, the longer the storage time can be.
3) Differentiation and development of buds
Selecting a space with certain scattered light (about 200 lux), laying a layer of pine needles with the thickness of 3-15 cm on the surface of a clean and smooth cement ground/tile ground/stainless steel/plastic/porcelain container, taking out the fungus buds from the container, and placing the fungus buds in order with the root downwards and the top upwards. The temperature is controlled to be 21-27 ℃, water is uniformly sprayed for 2-5 times every day, and the phenomenon that the surfaces of the fungus buds shrink is avoided. Ventilating the bottom of the buds once every other day, wherein the method comprises the following steps: moving the position of the fungus eggs on the pine needles. The buds which are not broken can be cut into a plus or a minus-shaped knife edge at the tip of the mycoderm at the top end of the buds, and then the stems can be taken out. If the stem is not taken out after 1-3 days, the outer membrane of the fungus buds from the top ends 1/5-1/3 can be peeled off according to a shape like a plus or a minus shape at 7-9 points in the morning, and the stem can be taken out after the water is sprayed or the water is sprayed to cover the membrane for moisture preservation for 2-4 hours.
4) Skirt with pull handle
And (3) transferring the sporocarps with the broken shells and the broken covers to a tray with grooves under the same environmental condition, wherein the roots of the sporocarps face downwards, the front part, the back part, the left part and the right part of the sporocarps are spaced by 5-15 cm, and harvesting in time when the fungus skirt is completely scattered.
5) Harvesting method
And (3) breaking off the fungus support by hand, shearing off the part of 0.3-0.5 cm away from the top end of the pileus by using scissors, and slightly removing the pileus upwards by hand to obtain the complete stipe (with skirt).
6) Cleaning of pileus
And (3) placing the pileus taken out in the step 5) in clear water at 60 ℃, soaking for a period of time, washing with clear water, and draining to obtain the clean pileus.
7) Eating and storing
The stipe (with skirt) and pileus obtained in the step 4) and the step 5) can be directly eaten or packaged by a bag and then stored in a refrigerator at 4 ℃ or-20 ℃ for later eating.
< example 1>
The in-vitro fruiting method of dictyophora rubrovolvata has the fruiting rate of 96 percent within 5-8 days, the mushroom shape perfectness rate of over 93 percent and the fruiting rate of 55 percent within 4 days, and comprises the following steps:
1) sample collection
Collecting octa-ripe fungus buds (commonly called as 'fungus eggs') at a Dictyophora rubrovalvata planting place, wherein the collecting place comprises the following steps: the city of Bijie, Guizhou province.
The bacterium bud is characterized in that: eight-mature, the bud is oval, the top has a bulge, the touch is hard, the moisture content is 80.05%, the bud is complete, and no disease exists.
The harvesting method comprises the following steps: the whole bud is taken down by hand, the root of the bud is provided with a small amount of rhizomorph, the bud is placed in a plastic frame with holes and full of pine needles at the bottom, the root is downward, the top end is upward, the bud is placed in three layers, the top of the bud and the middle of the root are separated by the pine needles, and the top layer bud is covered with a small amount of pine needles.
2) Transportation of
Placing the collected buds in a transport vehicle, controlling the temperature at 18 ℃ and the humidity at 70%.
3) Differentiation and development of buds
Selecting a space with certain scattered light, paving a layer of pine needles with thickness of 4 cm on a clean and flat ceramic tile ground, taking out the fungus buds from a container, and placing the fungus buds in order with downward roots and upward top ends. The temperature is controlled to be 23-24 ℃, the humidity is 60-65%, and water is uniformly sprayed for 2-3 times every day. The bottom of the bud was ventilated once every other day. And (3) cutting a '+' or 'x' -shaped knife edge at the tip of a mycoderm on the top of the bud without timely breaking the shell, and breaking the shell and pulling out the stem after 1-3 days.
4) Skirt with pull handle
And (3) transferring the sporocarps with the broken shells and the broken covers to a tray with grooves under the same environmental condition, wherein the roots of the sporocarps face downwards, the front and back and the left and right of the sporocarps are 5-10 cm, and harvesting in time when mushroom skirts are completely scattered.
The moisture content of fresh products of the in vitro fruiting and forest planting fruiting of the batch of dictyophora rubrovolvata is shown in the graph 1.
The indices are shown in tables 1, 2, 3 and 4:
TABLE 1 comparison of in vitro fruiting and forest cultivation of the same Dictyophora rubrovalvata and the size of the fresh product (n 10)
TABLE 2 comparison of quality of in vitro fruiting and forest planting of the same Dictyophora rubrovalvata (n 10)
TABLE 3 comparison of quality and structure characteristics of in vitro fruiting and in forest planting of the same Dictyophora rubrovalvata (n 10)
TABLE 4 comparison of nutrient contents of in vitro fruiting and forest planting fruiting of the same Dictyophora rubrovalvata (n ═ 10)
In the embodiment, the fruiting rate of the collected octa-mature buds is 96% within 5-8 d, the mushroom shape perfection rate is more than 93%, and the fruiting rate reaches 55% within 4d, and as can be seen from tables 1-4, the dimensions, quality, texture and nutrient content of the fresh products are not significantly different from those of the fruiting plants planted in forests. Therefore, the buds can be collected and stored, so that the buds can be transported to all over the world for culturing in different places, and the fresh dictyophora rubrovolvata which has no obvious difference with the fruiting planted in forests can be obtained all over the world.
< example 2>
The in-vitro fruiting method of dictyophora rubrovolvata has the fruiting rate of 95% within 7-10 days, the mushroom shape perfectness rate of more than 92% and the fruiting rate of 50% within 5 days, and comprises the following steps:
1) sample collection
Collecting seven mature fungus buds (commonly called as 'fungus eggs') at a Dictyophora rubrovalvata planting place, wherein the collecting place comprises the following steps: guizhou province, copper Ri City, Dejiang county.
The bud is characterized in that: seven mature, the top of the bud is arched and is in an ellipse shape, the top is hard to handle, the moisture content is 98 percent, the bud is complete and has no diseases.
The harvesting method comprises the following steps: taking off the whole bud with knife or scissors, placing in foam box with plant stems and leaves at the bottom, with the root facing downwards, the top facing upwards, and five layers, separating the top and middle part of the bud with plant stems and leaves, and not covering.
2) Transportation of
Putting the collected buds into a transport vehicle, putting an ice bag into the box, controlling the temperature to be 16-17 ℃ and the humidity to be 55-65%.
3) Differentiation and development of buds
Selecting a space with certain scattered light, paving a layer of pine needles with the thickness of 10cm on a clean and flat ceramic tile ground, taking out the fungus buds from a container, and placing the fungus buds in order with the roots downward and the top ends upward. The temperature is controlled between 24 ℃ and 25 ℃, the humidity is 70 percent to 78 percent, and water is uniformly sprayed for 2 to 3 times every day. The bottom of the bud was ventilated once every other day. And (3) cutting a '+' or 'x' -shaped knife edge at the tip of a mycoderm on the top of the bud without timely breaking the shell, and breaking the shell and pulling out the stem after 1-3 days.
The indices are shown in tables 5, 6, 7 and 8:
TABLE 5 comparison of in vitro fruiting and forest cultivation of the same Dictyophora rubrovalvata and the size of the fresh product (n 10)
TABLE 6 comparison of quality of in vitro fruiting and forest planting of the same Dictyophora rubrovalvata (n 10)
TABLE 7 comparison of in vitro fruiting and in-forest cultivation of the same Dictyophora rubrovalvata and quality and structure characteristics of the fresh products (n 10)
| Sample name | Hardness (N) | Adhesion (MJ) | Cohesiveness (Ratio) | Elasticity (mm) | Gluing (N) | Chewiness (MJ) |
| In vitro fruiting | 8.70 | 0.02 | 0.27 | 2.76 | 2.31 | 6.48 |
| Planting fruiting in forest | 8.50 | 0.013 | 0.27 | 2.57 | 2.29 | 6.00 |
TABLE 8 comparison of nutrient contents of in vitro fruiting and forest planting fruiting of the same Dictyophora rubrovalvata (n ═ 10)
In the embodiment, the fruiting rate of the collected seven-mature fungus buds is 95% within 7-10 d, the mushroom shape perfectness rate is more than 92%, and the fruiting rate within 5d reaches 50%, and as can be seen from tables 5-8, the size, quality, texture and nutrient content of the obtained dictyophora rubrovolvata fresh product have no significant difference compared with the fruiting rate of the dictyophora rubrovolvata planted in forests. Therefore, the buds can be collected and stored, so that the buds can be transported to all over the world for culturing in different places, and the fresh dictyophora rubrovolvata which has no obvious difference with the fruiting planted in forests can be obtained all over the world.
< example 3>
The in-vitro fruiting method of dictyophora rubrovolvata has the fruiting rate of 98 percent within 7 days, the mushroom shape integrity rate of over 96 percent and the fruiting rate of 70 percent within 3 days, and comprises the following steps:
1) sample collection
Collecting nine mature fungus buds (commonly called as 'fungus eggs') at a Dictyophora rubrovalvata planting place, wherein a sample collecting place comprises the following steps: guiyang city of Guizhou province.
The bacterium bud is characterized in that: nine matures, the bud is oval, the top has obvious protrusion, the hand feeling is hard, the water content is 81%, the bud is complete, and the epidermis has slight shrinkage.
The harvesting method comprises the following steps: taking off the whole bud with knife or scissors, placing in plastic frame with holes on pine needles, with root downward and top upward, four layers, separating the top and root with pine needles, and not covering.
2) Transportation of
Putting the collected buds into a transport vehicle, putting an ice bag into the box, controlling the temperature to be 17-19 ℃ and the humidity to be 65%.
3) Differentiation and development of buds
Selecting a space with certain scattered light, laying a layer of pine needles with the thickness of 5-10 cm on a clean and flat ceramic tile ground, taking out the fungus buds from a container, and arranging the fungus buds in order with the root downwards and the top upwards. The temperature is controlled to be 25-27 ℃, the humidity is 65-75%, and water is uniformly sprayed for 3-5 times every day. The bottom of the bud was ventilated once every other day. And (3) cutting a '+' or 'x' -shaped knife edge at the tip of a mycoderm on the top of the bud without timely breaking the shell, and breaking the shell and pulling out the stem after 1-3 days.
The indices are shown in tables 9, 10, 11 and 12:
TABLE 9 comparison of in vitro fruiting and forest cultivation of the same Dictyophora rubrovalvata and the size of the fresh product (n 10)
TABLE 10 comparison of quality of in vitro fruiting and forest planting of the same Dictyophora rubrovalvata (n 10)
TABLE 11 comparison of in vitro fruiting and in-forest fruiting quality and texture characteristics of the same Dictyophora rubrovalvata (n 10)
| Sample name | Hardness (N) | Adhesion (MJ) | Cohesiveness (Ratio) | Elasticity (mm) | Gluing (N) | Chewiness (MJ) |
| In vitro fruiting | 6.30 | 0.031 | 0.32 | 2.47 | 2.00 | 4.63 |
| Planting fruiting in forest | 6.40 | 0.022 | 0.30 | 2.08 | 1.90 | 3.93 |
TABLE 12 comparison of nutrient contents of in vitro fruiting and forest planting fruiting of the same Dictyophora rubrovalvata (n 10)
In this embodiment, the collected nine-mature buds have fruiting rate of 98% in 7d, the mushroom shape integrity rate is above 96%, and the fruiting rate reaches 70% in 3d, and as can be seen from table 9-table 12, there is no significant difference in the aspects of fresh product size, fresh product quality, fresh quality structure characteristics, nutritional ingredients, etc. of dictyophora rubrovolvata obtained in this embodiment compared with the fruiting rate of planting in forests. Therefore, the buds can be collected and stored, so that the buds can be transported to all over the world for culturing in different places, and the fresh dictyophora rubrovolvata which has no obvious difference with the fruiting planted in forests can be obtained all over the world.
The number of modules and the processing scale described herein are intended to simplify the description of the invention. The use, modification and variation of the ex vivo fruiting method of Dictyophora rubrovolvata of the present invention will be apparent to those skilled in the art.
The method for in-vitro fruiting of dictyophora rubrovolvata provided by the invention is characterized in that collected 7-9 mature fungus buds are stored at the temperature of 4-20 ℃ and the humidity of below 50-80%. The lower the temperature is between 4 and 20 ℃, the longer the bud can be stored. Can be stored for 3-8 days, so that the food can be transported to all parts of the world. And (3) basically realizing all fruiting within 5-10 days, wherein the complete rate of mushroom shapes is more than 90%, and the fruiting rate within 3-4 days reaches 50%. The method has the advantages of low cost, easy operation, no addition of harmful substances, and rotting rate of eggs lower than 2%, and can effectively solve the problem that the Dictyophora rubrovalvata fresh products can not be sold in a large quantity.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (10)
1. An in-vitro fruiting method of Dictyophora rubrovalvata is characterized by comprising the following steps:
step one, collecting 7-9 mature fungus buds at a Dictyophora rubrovalvata planting place;
placing the 7-9 mature buds on a culture medium, keeping the culture environment at 21-27 ℃, spraying water on the surfaces of the buds for a plurality of times every day to keep no shrinkage phenomenon of the surfaces of the buds until the buds are differentiated and developed, and breaking the shells and extracting the stems;
and step three, under the same environmental condition as the step two, transferring the sporocarps with the broken shells and the broken covers into a tray with grooves, keeping the roots downward, and keeping the sporocarps at certain distances from front to back, left to right, and continuing to cultivate until harvesting.
2. The in vitro fruiting method of Dictyophora rubrovolvata according to claim 1, wherein in the first step, the collected 7-9 mature buds are preserved at a temperature of 4-20 ℃ and a humidity of 50-80%.
3. The in vitro fruiting method of Dictyophora rubrovalvata according to claim 1, wherein in the second step, the culture medium contains water absorption paper or plant stems and leaves with thickness of 3-15 cm laid on the uppermost layer.
4. The in vitro fruiting method of Dictyophora rubrovalvata according to claim 1, wherein in step two, the buds which are not broken in time can be cut with a "+" or "×" shaped knife edge at the tip of the top mycoderm;
if the stem is not taken out after 1-3 days, the outer membrane of the fungus buds from the top ends 1/5-1/3 can be peeled off by a knife edge shaped like a Chinese character 'X' or 'X' at 7-9 points in the morning, and the stem can be taken out after the water is sprayed to cover the membrane and keep the moisture for 2-4 hours.
5. The isolated fruiting method of Dictyophora rubrovolvata of claim 1, wherein in step two, the cultivation environment is selected to have a certain scattering light of about 200 lux.
6. The isolated fruiting method of Dictyophora rubrovolvata of claim 1, wherein in the third step, when the fungus skirt of the fruiting body is completely scattered, the collection is carried out.
7. The in vitro fruiting method of Dictyophora rubrovolvata of claim 1, wherein in the third step, the harvesting comprises: and (3) removing the bacterium support, cutting off a part 0.3-0.5 cm away from the top end of the bacterium cover, and removing the bacterium cover to obtain the complete stipe and the bacterium cover containing the bacterium skirt.
8. The in vitro fruiting method of dictyophora rubrovolvata of claim 1, wherein in the first step, the 7-9 mature buds are characterized in that: the bud is oval, the top end is provided with a bulge and is hard, the water content is not lower than 70%, the bud is complete, and no diseases exist.
9. The in vitro fruiting method of Dictyophora rubrovalvata according to claim 2, wherein in the first step, the whole buds are taken down and placed in an open container with the bottom fully paved with pine needles or plant stems and leaves, the root is downward, the top end is upward, when the buds are placed in multiple layers, the pine needles or plant stems and leaves are spaced between the top of the buds and the root, the buds are open and not sealed, and then 7-9 collected mature buds are stored.
10. The in vitro fruiting method of Dictyophora rubrovalvata according to claim 1, wherein in the second step, water is sprayed to the surface of the buds 2-5 times a day.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210221420.7A CN114793752A (en) | 2022-03-07 | 2022-03-07 | In-vitro fruiting method of dictyophora rubrovolvata |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210221420.7A CN114793752A (en) | 2022-03-07 | 2022-03-07 | In-vitro fruiting method of dictyophora rubrovolvata |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114793752A true CN114793752A (en) | 2022-07-29 |
Family
ID=82529506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210221420.7A Pending CN114793752A (en) | 2022-03-07 | 2022-03-07 | In-vitro fruiting method of dictyophora rubrovolvata |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114793752A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106489523A (en) * | 2016-10-26 | 2017-03-15 | 贵州省农作物品种资源研究所 | Dictyophora rubrovalvata concentrates fruiting method |
| CN110692431A (en) * | 2018-07-10 | 2020-01-17 | 贵州金蟾大山生物科技有限责任公司 | Dictyophora rubrovalvata cultivation method |
| CN112544339A (en) * | 2020-12-11 | 2021-03-26 | 贵州丰源现代农业有限公司 | Dictyophora rubrovalvata planting method and application thereof |
-
2022
- 2022-03-07 CN CN202210221420.7A patent/CN114793752A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106489523A (en) * | 2016-10-26 | 2017-03-15 | 贵州省农作物品种资源研究所 | Dictyophora rubrovalvata concentrates fruiting method |
| CN110692431A (en) * | 2018-07-10 | 2020-01-17 | 贵州金蟾大山生物科技有限责任公司 | Dictyophora rubrovalvata cultivation method |
| CN112544339A (en) * | 2020-12-11 | 2021-03-26 | 贵州丰源现代农业有限公司 | Dictyophora rubrovalvata planting method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周会明编著: "《食用菌栽培技术》", 中国农业大学出版社, pages: 206 - 207 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103918475B (en) | The elegant precious method of mushroom bonsai type cultivation and the medium for cultivating elegant precious mushroom | |
| Ahlawat et al. | Cultivation technology of paddy straw mushroom (Volvariella volvacea) | |
| CN102283013A (en) | Method for culturing high-quality pleurotus geesteranus by using waste pleurotus eryngii residue | |
| CN103396201A (en) | Standardized cultivation method of new germplasm of Panus giganteus | |
| CN102599007A (en) | Artificial domestication and growing method for Termitomyces albuminosus | |
| CN102823425A (en) | Method for cultivating needle mushroom in bags by cotton seed hull | |
| Lobo et al. | Overview of pineapple production, postharvest physiology, processing and nutrition | |
| CN104557244A (en) | Cultivation medium for hericium erinaceus and cultivation method of hericium erinaceus | |
| CN101647370A (en) | Standardized high-yield culture technique based on biological characteristics of asafetida mushroom | |
| CN108207490A (en) | Univoltine Cordyceps militaris breeding method | |
| CN106613316A (en) | Method for interplanting bamboo fungi in imitating wild condition in dendrocalamus latiflorus forest | |
| CN111034538A (en) | Method for culturing black fungus by utilizing mulberry branches | |
| CN104823698B (en) | Wild lepiota artificial domestication and cultivation method | |
| CN108243832A (en) | The artificial method for planting of paint face mushroom | |
| Borah et al. | Spawn production and mushroom cultivation technology | |
| CN116515641B (en) | Hericium coralloides and application thereof | |
| CN112997800A (en) | Boletaceae fungus and application thereof | |
| CN111788990A (en) | White skin termitomyces albuminosus culture method | |
| CN109089726B (en) | Cultivation method of selenium-rich pleurotus geesteranus | |
| Stamets | Techniques for the cultivation of the medicinal mushroom royal sun Agaricus-Agaricus blazei Murr.(Agaricomycetideae) | |
| CN114793752A (en) | In-vitro fruiting method of dictyophora rubrovolvata | |
| CN101015258A (en) | Pseudo-wild cultivating method for pholiota adiposa | |
| JPH07184473A (en) | Method for artificially cultivating mushroom of genus pleurotus | |
| CN108849232A (en) | A kind of cultivation matrix and preparation method thereof of selenium enriched oyster mushroom | |
| CN112538432B (en) | Flammulina velutipes strain and cultivation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |