CN116195471A - A kind of mushroom wall tray cultivation method - Google Patents

Abstract

The invention belongs to the technical field of mushroom cultivation, and discloses a wall-type tray cultivation method for mushrooms, which comprises the steps of mixing and stirring wood dust, bran and gypsum in proportion to obtain mushroom compost; packaging with a nest filler packaging machine, and placing the fungus package into an autoclave for sterilization; cooling the sterilized fungus bag, inoculating the fungus bag into a mushroom cultivation seed, and placing the mushroom cultivation seed into a culture room for cultivation; reducing the temperature of the culture room and increasing illumination, and carrying out post-maturation treatment on the fungus bag; and (5) bagging the after-ripening and color-changing fungus bags, and moving the fungus bags to a fruiting room for fruiting management, harvesting and resting management. The invention initiates a wall-type cultivation mode of the lentinus edodes for the first time, and the lentinus edodes is convenient to pick; the mushroom cultivation package relies on the fulcrum of tray on cultivation frame and is certain angle rotation, realizes nest mouth ponding moisturizing, lifts up the function of in time discharging unnecessary ponding behind the tray. The invention is matched with a mushroom house humidifying system and a manual flushing place, so that the water supplementing efficiency of the mushroom in the secondary tide is improved, and the manual labor is reduced; the picking is convenient, and the picking machine is suitable for leisure sightseeing agriculture and fresh picking experience.

Description

A kind of mushroom wall tray cultivation method

technical field

The invention belongs to the technical field of shiitake mushroom cultivation, in particular to a method for cultivating shiitake mushrooms on a wall-type tray.

Background technique

At present, the sub-flush mushroom water replenishment methods adopted in the existing shiitake mushroom cultivation mode mainly include injection type and soaking type, which are time-consuming and labor-intensive. Long stick cultivation adopts artificial acupuncture pressure to replenish water; square bag cultivation is to move the fungus bag to the spray room for 12 hours, and then move it back to the fruiting room; short bag cultivation is to place the baskets on the ground in the greenhouse to grow the fungus. After spraying the bag with water, let it stand for 24 hours, then cover it with a basket and turn the fungus bag over, drain the excess water and then turn it back upright to prepare for the growth of secondary damp mushrooms. The picking method of shiitake mushrooms is layered cultivation, such as long stick cultivation of shiitake mushrooms. When picking, the fruiting bodies on the inside need to reach in to pick, or take out the mushroom sticks (about 2.85kg, heavy) to pick, which is more troublesome and laborious; and short bag The cultivation mode is placed flat on the ground, only single-layer cultivation, and the space utilization rate is low. Picking requires squatting and bending, which is also laborious. Japanese square bag cultivation is only suitable for factory cultivation. It has high requirements on the environment such as temperature, light, moisture, water and the characteristics of the strains. It needs to be equipped with related machinery and equipment, and the investment cost is high. In addition, three-layer bags are generally used to make mushroom sticks in the cultivation of long sticks of shiitake mushrooms. Since there are more culture materials filled, which are more than twice that of short bags, the calorific value during cultivation is high, and it is easy to cause "burning bacteria" when placed too densely. ", and need a lot of oxygen, so two puncture holes are needed during the cultivation process, commonly known as "enlarge air" and "release small air"; before the mushroom sticks need to take off the outer membrane, only the inner membrane is left, relying on mushroom buds It breaks the inner membrane by itself and comes out of the bag. Therefore, there will be a problem of film residue on the fruiting bodies of shiitake mushrooms, which will affect the product quality. The material of the inner membrane is relatively brittle. The film at the opening is prone to fragments, which are scattered with the wind, making it difficult to clean and causing white pollution. Therefore, urgently need to design a kind of new mushroom wall type tray cultivation pattern.

Through the above analysis, the problems and defects in the prior art are:

(1) During the cultivation of the existing long sticks of shiitake mushrooms, the holes need to be punctured to supplement oxygen, which is laborious.

(2) The sub-flush mushroom water replenishment method adopted in the existing shiitake mushroom cultivation mode is time-consuming and laborious.

(3) The existing long sticks of shiitake mushrooms are laborious to cultivate and pick, and there is a problem of film residue, which affects product quality and causes environmental pollution.

(3) The existing short-bag cultivation mode is only single-layer cultivation, the space utilization rate is low, and picking is laborious.

(4) Japanese square bag cultivation has a large investment and high cost.

Contents of the invention

Aiming at the problems existing in the prior art, the invention provides a mushroom wall tray cultivation method.

The present invention is achieved in this way, a mushroom wall tray cultivation method, the mushroom wall tray cultivation method comprises: mixing sawdust, bran and gypsum to obtain the mushroom compost; The bag is placed in an autoclave for sterilization; the sterilized bag is cooled, inserted into a mushroom cultivar and placed in a culture room for cultivation; the temperature of the culture room is lowered and light is increased, and the bag is post-ripened; Open the bags of the matured and color-changed bacteria bags and move them to the tray of the grid cultivation rack in the fruiting room for fruiting management, harvesting and rest management.

Further, the mushroom wall tray cultivation method comprises the following steps:

Step 1, carry out the proportioning and stirring of the mushroom culture material, and use the nest filling packing mechanism to pack;

Step 2, placing the bacteria bag in an autoclave for sterilization, and cooling to normal temperature after sterilization;

Step 3, pull out the inoculation stick preset at the mouth of the bacteria bag nest, insert the cultivated species of shiitake mushrooms, insert sterilized cotton, and cultivate;

Step 4: Post-ripen the bacteria bag full of bacteria, and then move it to the tray of the grid cultivation rack in the fruiting room;

Step 5: Harvest the first tide mushroom after carrying out the fruiting management of the first tide mushroom, and carry out recuperation management after harvesting;

Step 6: After the recuperation management, the fruiting management of Erchao mushrooms is carried out, and Erchao mushrooms are harvested.

Further, the proportioning and stirring of the mushroom compost in step 1 includes: sieving the long-term accumulated broad-leaved tree miscellaneous sawdust and sifting out sawdust with a particle size of 4-6 mm; The bran and 1% gypsum are mixed and stirred evenly, and the water content is adjusted and controlled at 58-62%.

Packed by nest filling packing mechanism, the size of the bag is 18cm in diameter x 36cm in length x 4 threads in thickness, the height of the filling is 20cm, the diameter of the central hole of the bacteria bag is 2.5cm, and the depth is 10-12cm. The weight of each bag of wet material is about 1.1kg.

Further, in step 2, put the bacteria package into the sterilizing turnover car and stack it into the autoclave for sterilization; the sterilization process is that the temperature in the pot rises to 105°C for 30 minutes, then rises to 115°C for 30 minutes, and then rises to 121°C Keep it for 180 minutes, the sterilization temperature is 0.15MPa, and finally simmer for 60 minutes, and take it out of the pot after the air pressure is balanced.

Place the sterilized bacteria bag in the cooling room, and use 4g of aerosol disinfectant per cubic meter to ignite and fumigate the cooling room before use; use a fan or refrigeration unit to cool the sterilized bacteria bag to room temperature.

Further, in step 3, when the temperature of the sterilized bacterial bag drops to 22-26°C, pull out the inoculation stick preset at the mouth of the nest, insert the cultivated species of shiitake mushrooms, and the cultivation amount per bag is 18-22g; Insert the sterilized cotton into the place, put the bacteria bag on the culture rack in the culture room after inoculation, reserve 1-2cm gap between adjacent bacteria bags for ventilation and heat dissipation.

Further, the cultivation conditions of shiitake mushrooms in step 3 include: setting the temperature of the cultivation room at 22-24°C, the humidity at 65-75%, the _CO2 concentration at 500-3000ppm, cultivating without light for the first 35 days, and cultivating in the dark to make the mycelia grow Pack full of bacteria; after 50 days of cultivation, turn on the light for 10 hours during the day, and set the light intensity to 100-300 lux.

Further, the post-ripening treatment conditions in step 4 include: adjusting the culture temperature to 18-22°C, humidity 65-75%, _CO2 concentration 500-3000ppm, turning on light for 10 hours during the day, and light intensity 100-300lux, continue Cultivate for 20 days, the color of the bacteria bag will gradually turn to dark; pull out the cotton plug of the mature bag and cut off the bag mouth, move it to the fruiting room, and stuff it into the tray on the grid cultivation rack one by one middle.

Further, the first tide mushroom fruiting management and harvesting in Step 5 include: controlling the temperature of the fruiting room at 16-18°C, and controlling the humidity at 70-85%; adjusting the switch of the internal and external circulation fans to keep the carbon dioxide concentration at 500- 1500ppm, turn on the light for 10 hours during the day, and the light intensity is 300-1000lux;

Harvest the first damp mushrooms 7 days after opening the bag. The harvest period is 7 days. Immediately remove the remaining mushroom feet after harvesting; then spray the upper end of the mushroom bag and the mouth of the nest with water to replenish the moisture of the mushroom bag; After keeping for 24 hours, lift the bottom of the tray together with the bacterial packs to the level to drain the residual water in the mouth of the bacterial packs.

Further, the recuperation management in Step 5 includes: after the first tide mushroom is harvested, recuperate and manage for 20 days, the temperature is 19-21°C, the humidity is 60-90%, the ground is sprinkled with water 3 times a day, the _CO2 concentration is 500-2000ppm, The light is illuminated for 10 hours, and the light intensity is 100-300 lux. After 20 days, the management of the fruiting of the second tide mushroom will be carried out.

Further, the fruiting management and harvesting of the second tidal mushroom in step 6 includes: controlling the temperature of the fruiting room at 16-18°C, and controlling the humidity at 70-85%; 1500ppm, turn on the light for 10 hours during the day, and the light intensity is 300-1000lux;

The harvesting period is 5 days. After harvesting, remove all the mushroom bags from the bag and remove the remaining mushroom feet; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the moisture of the mushroom bag; after the water in the mouth of the mushroom bag is kept for 24 hours , Lift the bottom of the tray together with the fungus bag to the level, so that the residual water in the mouth of the fungus bag is discharged, and then rest and manage for 20 days, and then carry out the fruiting management, rest management and harvesting of the third, fourth and fifth tide mushrooms.

Combining the above-mentioned technical solutions and technical problems to be solved, the advantages and positive effects of the technical solutions to be protected in the present invention are as follows:

First, the present invention designs the trays of the bacteria packs, the matching cultivation grids and the technical management of the mushroom cultivation in this mode through the trial and exploration of the mushroom wall cultivation mode. The invention is the first to create a wall-type cultivation mode of mushrooms, which is convenient for picking, and is obviously different from traditional layered cultivation (national long stick cultivation, square bag cultivation) and short bag cultivation; the cultivation bag of mushrooms can rely on the fulcrum of the tray on the cultivation frame , rotating at a certain angle, so as to realize the water replenishment at the mouth of the nest, and the function of discharging excess water in time after lifting the tray.

Second, the present invention cooperates with the mushroom room humidification system and manual flushing of the ground to improve the water replenishment efficiency of shiitake mushrooms and reduce manual labor. In areas with mushroom bag production centers, you can buy shiitake mushroom bags and use the wall tray cultivation mode to only do fruiting. This mode is suitable for leisure sightseeing agriculture and fresh picking experience.

In addition, what the mushroom wall cultivation mode of the present invention uses is a short bag, and its specifications and bag-making process are very mature on Pleurotus eryngii, so it can be directly applied; the short bag does not need to puncture holes to deflate, and it does not need to be used when fruiting. Take out the fungus bag and pick directly.

Third, as an auxiliary evidence of the inventiveness of the claims of the present invention, it is also reflected in the following important aspects:

(1) The technical scheme of the present invention fills up the technical gap in the industry at home and abroad:

Lentinus edodes long stick cultivation and square bag cultivation belong to shelf type cultivation, but the present invention belongs to wall type cultivation, and wall type cultivation is mainly used for bag type cultivation of Pleurotus eryngii, Pleurotus eryngii, etc., less in mushroom cultivation.

(2) Whether the technical solution of the present invention has solved the technical problem that people have always been eager to solve but have not been able to achieve success:

The tray grid cultivation mode of the present invention makes water replenishment of shiitake mushrooms more convenient and more efficient.

Description of drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following will briefly introduce the drawings that need to be used in the embodiments of the present invention. Obviously, the drawings described below are only some embodiments of the present invention. For Those of ordinary skill in the art can also obtain other drawings based on these drawings without making creative efforts.

Fig. 1 is the flow chart of the mushroom wall type tray cultivation method provided by the embodiment of the present invention;

Fig. 2 is a schematic diagram of the grid size of the fruiting room provided by the embodiment of the present invention (unit: cm);

Fig. 3 is a schematic diagram of the structure of the tray provided by the embodiment of the present invention.

Detailed ways

In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

Aiming at the problems existing in the prior art, the present invention provides a mushroom wall tray cultivation method, which will be described in detail below in conjunction with the accompanying drawings.

Explanation of terms: Edible mushroom wall cultivation is a unique model in China, mainly used for Pleurotus eryngii and Pleurotus eryngii.

As shown in Figure 1, the mushroom wall type tray cultivation method provided by the embodiment of the present invention comprises the following steps:

S101, carrying out the proportioning and stirring of the compost of mushrooms, and packing with the packing mechanism of the nest filler;

S102, placing the bacteria bag in an autoclave for sterilization, and cooling to normal temperature after sterilization;

S103, pulling out the inoculation stick preset at the mouth of the fungus pocket, inserting the cultivated species of shiitake mushrooms, inserting sterilized cotton, and cultivating;

S104, after-ripening the bacteria bag full of bacteria, and then moving it to the tray of the grid cultivation frame in the fruiting room;

S105, harvesting the first tide mushrooms after carrying out the management of the first tide mushrooms, and performing recuperation management after harvesting;

S106. After the recuperation management, the fruiting management of Erchao mushrooms is carried out, and Erchao mushrooms are harvested.

In the step S101 provided by the embodiment of the present invention, the long-term accumulation of broad-leaved tree miscellaneous sawdust is sieved and the sawdust with a particle size of 4-6 mm is screened out; according to the mass percentage, 80% of the sawdust is mixed with 19% of the bran, 1% of the The gypsum is mixed and stirred evenly, and the water content is adjusted and controlled at 58-62%.

Packed by nest filling packing mechanism, the size of the bag is 18cm in diameter x 36cm in length x 4 threads in thickness, the height of the filling is 20cm, the diameter of the central hole of the bacteria bag is 2.5cm, and the depth is 10-12cm. The weight of each bag of wet material is about 1.1kg.

In the step S102 provided by the embodiment of the present invention, the bacteria package is put into the sterilizing turnover car and stacked into the autoclave for sterilization; the sterilization process is that the temperature in the pot rises to 105°C for 30 minutes, then rises to 115°C for 30 minutes, and then Rise to 121°C and keep for 180 minutes, the sterilization temperature is 0.15MPa, and finally simmer for 60 minutes, and take out the pot after the air pressure is balanced; put the sterilized bacteria bag in the cooling room, and use 4g of aerosol per cubic meter before using the cooling room The disinfectant is ignited and fumigated; use a fan or a refrigeration unit to cool the sterilized bacteria bag to room temperature.

In step S103 provided by the embodiment of the present invention, when the temperature of the sterilized bacterial bag drops to 22-26°C, pull out the inoculation stick preset at the mouth of the nest, insert the cultivated species of shiitake mushrooms, and the cultivation amount of each bag is 18-22g ; Insert sterilized cotton at the mouth of the nest, put the bacteria bag on the culture rack of the culture room after inoculation, reserve 1-2cm gap between adjacent bacteria bags for ventilation and heat dissipation; among them, the cultivation conditions of shiitake mushrooms include: setting the culture The room temperature is 22-24°C, the humidity is 65-75%, and the _CO2 concentration is 500-3000ppm. There is no light for the first 35 days of cultivation, and the mycelium is covered with bacteria packs through dark cultivation; after the 50-day cultivation, the light is turned on during the day for 10 hours , set the light intensity to 100~300lux.

The post-ripening treatment conditions in step S104 provided by the embodiment of the present invention include: adjusting the cultivation temperature to 18-22°C, humidity 65-75%, _CO2 concentration 500-3000ppm, turning on the light for 10 hours during the day, and the light intensity is 100 ~300lux, continue to cultivate for 20 days, the color of the fungus bags will gradually turn to dark; pull out the cotton plugs of the after-ripening and color-changing fungus bags, cut off the bag mouth, move them to the fruiting room, and stuff them into the grid cultivation bag by bag in the tray on the shelf.

The first tide mushroom fruiting management and harvesting in step S105 provided by the embodiment of the present invention includes: controlling the temperature of the fruiting room at 16-18°C, and controlling the humidity at 70-85%; The concentration is 500-1500ppm, and the light is turned on for 10 hours during the day, and the light intensity is 300-1000lux;

Harvest the first damp mushrooms 7 days after opening the bag. The harvest period is 7 days. Immediately remove the remaining mushroom feet after harvesting; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the moisture of the mushroom bag; After keeping for 24 hours, lift the bottom of the tray together with the bacterial packs to the level to drain the residual water in the mouth of the bacterial packs.

The recuperation management in step S105 provided by the embodiment of the present invention includes: recuperation management for 20 days after harvesting the first damp mushroom, temperature 19-21°C, humidity 60-90%, watering the ground 3 times a day, _CO2 concentration 500-2000ppm , Turn on the light for 10 hours during the day, and the light intensity is 100-300lux. After 20 days, manage the fruiting of Erchao mushrooms.

The management and harvesting of the second damp mushroom in step S106 provided by the embodiment of the present invention includes: controlling the temperature of the fruiting room at 16-18°C, and controlling the humidity at 70-85%; The concentration is 500-1500ppm, and the light is turned on for 10 hours during the day, and the light intensity is 300-1000lux;

The harvesting period is 5 days. After harvesting, remove all the mushroom bags from the bag and remove the remaining mushroom feet; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the moisture of the mushroom bag; after the water in the mouth of the mushroom bag is kept for 24 hours , Lift the bottom of the tray together with the fungus bag to the level, so that the residual water in the mouth of the fungus bag is discharged, and then rest and manage for 20 days, and then carry out the fruiting management, rest management and harvesting of the third, fourth and fifth tide mushrooms.

Example 1

1. Proportion and mixing of mushroom compost: sieve the long-term accumulation of broad-leaved tree species miscellaneous wood chips, and mix wood chips (80%) with a particle size of 4-6mm, bran (19%), and gypsum (1%). Evenly, adjust the water content, and control it at 58-62%;

2. Packing: pack with nest filling packing mechanism, bag specifications are folded diameter 18cm×length 36cm×thickness 4 wires, packing height 20cm, central hole diameter 2.5cm, depth 10-12cm, each bag of wet material weighs about 1.1 kg;

3. Sterilization: Put the bacteria package into the sterilization turnover car, stack it into the autoclave for sterilization; the sterilization process is that the temperature in the pot rises to 105°C for 30 minutes, rises to 115°C for 30 minutes, and then Rise to 121°C and keep for 180 minutes, the sterilization temperature is 0.15MPa, and finally simmer for 60 minutes, and the pot can be taken out after the air pressure is balanced;

4. Cooling: Rely on the fan or refrigeration unit to cool down the sterilized bacteria bag to normal temperature, and use 4g of aerosol disinfectant per cubic meter to ignite and fumigate the cooling room before use;

5. Inoculation: When the temperature of the sterilized bacterial bag drops to 22-26°C, inoculation is carried out. When inoculating, pull out the inoculation stick preset at the mouth of the nest and insert the cultivated species of shiitake mushrooms. The cultivation amount per bag is 18-22g; Then stuff the sterilized cotton into the mouth of the nest. After inoculation, put the bacteria bag on the culture rack of the culture room. There is a gap of 1-2cm between adjacent bacteria bags, which is convenient for ventilation and heat dissipation, and avoids "burning bacteria" of the bacteria bag. ;

6. Cultivation: The temperature of the culture room is 22-24°C, the humidity is 65-75%, the concentration of CO ₂ is 500-3000ppm, and there is no light for the first 35 days of culture, that is, dark culture, the mycelia can be covered with bacteria bags, and the culture process does not need to pierce , while the traditional long stick cultivation of shiitake mushrooms usually requires 2 times of perforation during the cultivation process to increase the oxygen in the mushroom sticks and prevent "burning bacteria"; after 50 days of cultivation, turn on the light for 10 hours during the day, and the light intensity is 100-300lux ;

7. Post-ripening: Adjust the culture temperature to 18-22°C, humidity 65-75%, _CO2 concentration 500-3000ppm, turn on the light for 10 hours during the day, and light intensity 100-300lux, continue to cultivate for 20 days, and the bacterial bag Gradually change color, turn into dark color;

8. Open the bag: pull out the cotton plug of the mushroom bag that has changed color after ripening, cut off the bag opening, move it to the fruiting room, and stuff it into the tray on the grid cultivation frame one by one;

9. Mushroom fruiting management at the first wave: the temperature of the fruiting room is controlled at 16-18°C, and the humidity is controlled at 70-85%. The switch of the internal and external circulation fans is adjusted to keep the carbon dioxide concentration at 500-1500ppm. The light intensity is 300~1000lux;

10. Harvesting the first tide mushroom: the first tide mushroom can be harvested 7 days after opening the bag, and the harvest period is 7 days. After harvesting, the remaining mushroom feet should be removed immediately; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the mushroom bag Moisture, after keeping the water in the mouth of the bacterial bag nest for 24 hours, lift the bottom of the tray together with the bacterial bag to the level, so that the residual water in the mouth of the bacterial bag nest can be discharged to prevent the bag from being rotten due to excessive water accumulation in the bacterial bag; this method of replenishing water It is different from the current long stick cultivation, square bag cultivation and short bag cultivation: long stick cultivation adopts artificial acupuncture pressure to replenish water; square bag cultivation is to move the bacteria bag to the spray room for 12 hours, and then move it back to the fruiting room; Cultivation is to put the baskets on the ground in the greenhouse and spray water on the fungus bag for 24 hours, then cover with a basket to turn the fungus bag over, drain the excess water and then turn it back upright to prepare for the next wet mushroom growth ;

11. Rehabilitation management: After the first tide mushroom is harvested, carry out recuperation management for 20 days, the temperature is 19-21°C, the humidity is 60-90%, the ground is sprinkled with water 3 times a day, the _CO2 concentration is 500-2000ppm, and the light is turned on for 10 hours during the day. The light intensity is 100-300lux, and after 20 days, carry out the fruiting management of Erchao mushroom;

12. Management of the second tide mushroom fruiting: the temperature of the fruiting room is controlled at 16-18°C, and the humidity is controlled at 70-85%. The light intensity is 300~1000lux;

13. Harvesting the second tide mushroom: The harvesting period is 5 days. After harvesting, remove all the mushroom bags from the bag and remove the remaining mushroom feet; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the water in the bag and let the bacteria After keeping the water in the mouth of the bag nest for 24 hours, lift the bottom of the tray together with the bacteria bag to the level to discharge the remaining water in the mouth of the bag nest; then rest and manage for 20 days (same as before); The fruiting management of mushrooms and the recuperation management therebetween are also the same as before.

Example 2

1. Proportion and mixing of mushroom compost: sieve the long-term accumulation of broad-leaved tree species miscellaneous wood chips, and mix wood chips (80%) with a particle size of 4-6mm, bran (19%), and gypsum (1%). Evenly, adjust the water content, and control it at 58-62%;

2. Packing: pack with nest filling packing mechanism, bag specifications are folded diameter 18cm×length 36cm×thickness 4 wires, packing height 20cm, central hole diameter 2.5cm, depth 10-12cm, each bag of wet material weighs about 1.1 kg;

3. Sterilization: Put the bacteria package into the sterilization turnover car, stack it into the autoclave for sterilization; the sterilization process is that the temperature in the pot rises to 105°C for 30 minutes, rises to 115°C for 30 minutes, and then Rise to 121°C and keep for 180 minutes, the sterilization temperature is 0.15MPa, and finally simmer for 60 minutes, and the pot can be taken out after the air pressure is balanced;

4. Cooling: Rely on the fan or refrigeration unit to cool down the sterilized bacteria bag to normal temperature, and use 4g of aerosol disinfectant per cubic meter to ignite and fumigate the cooling room before use;

5. Inoculation: When the temperature of the sterilized bacterial bag drops to 22-26°C, inoculation is carried out. When inoculating, pull out the inoculation stick preset at the mouth of the nest and insert the cultivated species of shiitake mushrooms. The cultivation amount per bag is 18-22g; Then stuff the sterilized cotton into the mouth of the nest. After inoculation, put the bacteria bag on the culture rack of the culture room. There is a gap of 1-2cm between adjacent bacteria bags, which is convenient for ventilation and heat dissipation, and avoids "burning bacteria" of the bacteria bag. ;

6. Cultivation: The temperature of the culture room is 22-24°C, the humidity is 65-75%, and the _CO2 concentration is 500-3000ppm. There is no light for the first 85 days of cultivation, that is, dark cultivation. There is no need to puncture holes in the process, while the traditional long stick cultivation of shiitake mushrooms usually requires 2 times of puncture holes in the cultivation process to increase the oxygen in the mushroom sticks and prevent "burning bacteria"; after 50 days of cultivation, turn on the light for 10 hours during the day, and the light intensity 100~300lux;

7. Post-ripening: Adjust the culture temperature to 18-22°C, humidity 65-75%, _CO2 concentration 500-3000ppm, turn on the light for 10 hours during the day, and light intensity 100-300lux, continue to cultivate for 20 days, and the bacterial bag Gradually change color, turn into dark color;

8. Open the bag: pull out the cotton plug of the mushroom bag that has changed color after ripening, cut off the bag opening, move it to the fruiting room, and stuff it into the tray on the grid cultivation frame one by one;

9. Mushroom fruiting management at the first wave: the temperature of the fruiting room is controlled at 16-18°C, and the humidity is controlled at 70-85%. The switch of the internal and external circulation fans is adjusted to keep the carbon dioxide concentration at 500-1500ppm. The light intensity is 300~1000lux;

10. Harvesting the first tide mushroom: the first tide mushroom can be harvested 7 days after opening the bag, and the harvest period is 7 days. After harvesting, the remaining mushroom feet should be removed immediately; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the mushroom bag Moisture, after keeping the water in the mouth of the bacterial bag nest for 24 hours, lift the bottom of the tray together with the bacterial bag to the level, so that the residual water in the mouth of the bacterial bag nest can be discharged to prevent the bag from being rotten due to excessive water accumulation in the bacterial bag; this method of replenishing water It is different from the current long stick cultivation, square bag cultivation and short bag cultivation: long stick cultivation adopts artificial acupuncture pressure to replenish water; square bag cultivation is to move the bacteria bag to the spray room for 12 hours, and then move it back to the fruiting room; Cultivation is to put the baskets on the ground in the greenhouse and spray water on the fungus bag for 24 hours, then cover with a basket to turn the fungus bag over, drain the excess water and then turn it back upright to prepare for the next wet mushroom growth ;

11. Rehabilitation management: After the first tide mushroom is harvested, carry out recuperation management for 20 days, the temperature is 19-21°C, the humidity is 60-90%, the ground is sprinkled with water 3 times a day, the _CO2 concentration is 500-2000ppm, and the light is turned on for 10 hours during the day. The light intensity is 100-300lux, and after 20 days, carry out the fruiting management of Erchao mushroom;

12. Management of the second tide mushroom fruiting: the temperature of the fruiting room is controlled at 16-18°C, and the humidity is controlled at 70-85%. The light intensity is 300~1000lux;

13. Harvesting the second tide mushroom: The harvesting period is 5 days. After harvesting, remove all the mushroom bags from the bag and remove the remaining mushroom feet; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the water in the bag and let the bacteria After keeping the water in the mouth of the bag nest for 24 hours, lift the bottom of the tray together with the bacteria bag to the level to discharge the remaining water in the mouth of the bag nest; then rest and manage for 20 days (same as before); The fruiting management of mushrooms and the recuperation management therebetween are also the same as before.

Example 3

1. Proportion and mixing of mushroom compost: sieve the long-term accumulation of broad-leaved tree species miscellaneous wood chips, and mix wood chips (80%) with a particle size of 4-6mm, bran (19%), and gypsum (1%). Evenly, adjust the water content, and control it at 58-62%;

2. Packing: pack with nest filling packing mechanism, bag specifications are folded diameter 18cm×length 36cm×thickness 4 wires, packing height 20cm, central hole diameter of bacteria bag 2.5cm, depth 10-12cm, each bag of wet material weighs 1.0- 1.1kg;

3. Sterilization: Put the bacteria package into the sterilization turnover car, stack it into the autoclave for sterilization; the sterilization process is that the temperature in the pot rises to 105°C for 30 minutes, rises to 115°C for 30 minutes, and then Rise to 121°C and keep for 180 minutes, the sterilization temperature is 0.15MPa, and finally simmer for 60 minutes, and the pot can be taken out after the air pressure is balanced;

4. Cooling: Rely on the fan or refrigeration unit to cool down the sterilized bacteria bag to normal temperature, and use 4g of aerosol disinfectant per cubic meter to ignite and fumigate the cooling room before use;

5. Inoculation: When the temperature of the sterilized bacterial bag drops to 22-26°C, inoculation is carried out. When inoculating, pull out the inoculation stick preset at the mouth of the nest and insert the cultivated species of shiitake mushrooms. The cultivation amount per bag is 18-22g; Then stuff the sterilized cotton into the mouth of the nest. After inoculation, put the bacteria bag on the culture rack of the culture room. There is a gap of 1-2cm between adjacent bacteria bags, which is convenient for ventilation and heat dissipation, and avoids "burning bacteria" of the bacteria bag. ;

6. Cultivation: The temperature of the culture room is 22-24°C, the humidity is 65-75%, the concentration of CO ₂ is 500-3000ppm, and there is no light for the first 35 days of culture, that is, dark culture, the mycelia can be covered with bacteria bags, and the culture process does not need to pierce , while the traditional long stick cultivation of shiitake mushrooms usually requires 2 times of perforation during the cultivation process to increase the oxygen in the mushroom sticks and prevent "burning bacteria"; after 50 days of cultivation, turn on the light for 10 hours during the day, and the light intensity is 100-300lux ;

7. Post-ripening: Adjust the culture temperature to 18-22°C, humidity 65-75%, _CO2 concentration 500-3000ppm, turn on the light for 10 hours during the day, and light intensity 100-300lux, continue to cultivate for 20 days, and the bacterial bag Gradually change color, turn into dark color;

8. Open the bag: pull out the cotton plug of the mushroom bag that has changed color after ripening, cut off the bag opening, move it to the fruiting room, and stuff it into the tray on the grid cultivation frame one by one;

9. Mushroom fruiting management at the first wave: the temperature of the fruiting room is controlled at 16-18°C, and the humidity is controlled at 70-85%. The switch of the internal and external circulation fans is adjusted to keep the carbon dioxide concentration at 500-1500ppm. The light intensity is 300~1000lux;

10. Harvesting the first tide mushroom: the first tide mushroom can be harvested 7 days after opening the bag, and the harvest period is 7 days. After harvesting, the remaining mushroom feet should be removed immediately; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the mushroom bag Moisture, after keeping the water in the mouth of the bacterial bag nest for 48 hours, lift the bottom of the tray together with the bacterial bag to the level, so that the residual water in the mouth of the bacterial bag nest can be discharged to prevent the bag from being rotten due to excessive water accumulation in the bacterial bag; this method of replenishing water It is different from the current long stick cultivation, square bag cultivation and short bag cultivation: long stick cultivation adopts artificial acupuncture pressure to replenish water; square bag cultivation is to move the bacteria bag to the spray room for 12 hours, and then move it back to the fruiting room; Cultivation is to put the baskets on the ground in the greenhouse and spray water on the fungus bag for 24 hours, then cover with a basket and turn the fungus bag over, drain the excess water and then turn it back upright to prepare for the next wet mushroom growth ;

11. Rehabilitation management: After the first tide mushroom is harvested, carry out recuperation management for 20 days, the temperature is 19-21°C, the humidity is 60-90%, the ground is sprinkled with water 3 times a day, the _CO2 concentration is 500-2000ppm, and the light is turned on for 10 hours during the day. The light intensity is 100-300lux, and after 20 days, carry out the fruiting management of Erchao mushroom;

12. Management of the second tide mushroom fruiting: the temperature of the fruiting room is controlled at 16-18°C, and the humidity is controlled at 70-85%. The light intensity is 300~1000lux;

13. Harvest the second tide mushroom: The harvesting period is 5 days, and the remaining mushroom feet should be removed after harvesting; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the water of the mushroom bag, and keep the water in the mouth of the mushroom bag for 48 hours , lift the bottom of the tray together with the bacteria bag to the level, so that the residual water in the mouth of the bacteria bag can be discharged;

14. Recreation management: after harvesting Erchao mushrooms, carry out recuperation management for 20 days, temperature 19-21 ℃, humidity 60-90%, watering the ground 3 times a day, _CO2 concentration 500-2000ppm, turn on the light for 10 hours during the day, The light intensity is 100-300lux, and after 20 days, the three-chao mushroom fruiting management is carried out;

15. Three tide mushroom fruiting management: the temperature of the fruiting room is controlled at 16-18°C, and the humidity is controlled at 70-85%. The switch of the internal and external circulation fans is adjusted to keep the carbon dioxide concentration at 500-1500ppm. The light intensity is 300~1000lux;

16. Harvesting Sanchao mushrooms: The harvesting period is 5 days. After harvesting, remove the bag and remove the remaining mushroom feet; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the water in the bag and let the bacteria After keeping the water in the mouth of the bag nest for 48 hours, lift the bottom of the tray together with the bacteria bag to the level to discharge the remaining water in the mouth of the bag nest; then rest and manage for 20 days (same as before); The management of fruiting and the management of recuperation during it are also the same as before.

The mushroom wall-type tray cultivation mode provided by the embodiment of the present invention was cultivated in a total of 5016 packs in the edible mushroom room test of the Qingqian base of Putian Agricultural Science Research Institute. There are two mushroom rooms, each 10 meters long, 6.5 meters wide, and 5 meters high. rice. There are four grid cultivation racks in every mushroom, and each rack can put 57*11=627 packs, and each rack puts 2508 packs altogether. Two workers are used to make the bag for 10 days, inoculate for 10 days, transfer the bag for 2 days, and cultivate the mushrooms for 20 days to manage and harvest.

The mushroom wall-type tray cultivation mode provided by the embodiment of the present invention was tested and cultivated in a total of 5016 packs in the edible mushroom room of Qingqian Base of Putian Agricultural Science Research Institute. An average of 100.6g of the first fresh mushroom, 123.2g of the second fresh mushroom, 65.1g of the third fresh mushroom, 29.5g of the fourth fresh mushroom, and 16.8g of the fifth fresh mushroom per pack. A total of 335.2g fresh mushrooms were harvested, and the biological transformation rate was 64.5%.

The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Anyone familiar with the technical field within the technical scope disclosed in the present invention, whoever is within the spirit and principles of the present invention Any modifications, equivalent replacements and improvements made within shall fall within the protection scope of the present invention.

Claims (10)

1. A mushroom wall tray cultivation method is characterized in that the mushroom wall tray cultivation method comprises: mixing sawdust, bran and gypsum in proportion to obtain the mushroom culture material; Put the bacteria bag in an autoclave for sterilization; cool the sterilized bacteria bag, insert the mushroom cultivars and place it in the culture room for cultivation; reduce the temperature of the culture room and increase the light, and post-ripen the bacteria bag ; Unpack the matured and color-changed mushroom bags and move them to the fruiting room for fruiting management, harvesting, and recuperation management. 2. mushroom wall type tray cultivation method as claimed in claim 1, is characterized in that, mushroom wall type tray cultivation method comprises the following steps: Step 1, carry out the proportioning and stirring of the mushroom culture material, and use the nest filling packing mechanism to pack; Step 2, placing the bacteria bag in an autoclave for sterilization, and cooling to normal temperature after sterilization; Step 3, pull out the inoculation stick preset at the mouth of the fungus pocket, and insert the cultivated species of shiitake mushrooms for cultivation; Step 4, carry out post-ripening treatment to the bacteria bag and then move it to the tray of the grid cultivation rack in the fruiting room; Step 5: Harvest the first tide mushroom after carrying out the fruiting management of the first tide mushroom, and carry out recuperation management after harvesting; Step 6: After the recuperation management, the fruiting management of Erchao mushrooms is carried out, and Erchao mushrooms are harvested. 3. The mushroom wall-type tray cultivation method as claimed in claim 2, characterized in that the proportioning and stirring of the mushroom compost in step 1 comprises: sieving the long-term accumulated broad-leaved tree species miscellaneous wood chips and sifting out a particle size of 4 ~6mm sawdust; according to mass percentage, mix 80% sawdust with 19% bran and 1% gypsum and stir evenly, adjust the water content and control it at 58-62%; Packed by nest filling packing mechanism, the size of the bag is 18cm in diameter x 36cm in length x 4 threads in thickness, the height of the filling is 20cm, the diameter of the central hole of the bacteria bag is 2.5cm, the depth is 10-12cm, and the weight of each bag of wet material is 1.0-1.1kg. 4. The mushroom wall-type tray cultivation method as claimed in claim 2, characterized in that, in step 2, the bacteria packs are put into the sterilization turnover car and piled into the autoclave for sterilization; the sterilization process is that the temperature in the pot rises Keep at 105°C for 30 minutes, then rise to 115°C for 30 minutes, then rise to 121°C and hold for 180 minutes, the sterilization temperature is 0.15MPa, and finally stew for 60 minutes, and take out of the pot after the air pressure is balanced; Place the sterilized bacteria bag in the cooling room, and use 4g of aerosol disinfectant per cubic meter to ignite and fumigate the cooling room before use; use a fan or refrigeration unit to cool the sterilized bacteria bag to room temperature. 5. The mushroom wall tray cultivation method according to claim 2, characterized in that in step 3, when the temperature of the sterilized bacterial bag drops to 22-26°C, pull out the preset inoculation stick at the mouth of the nest , insert the cultivated species of shiitake mushrooms, the cultivation amount of each bag is 18-22g; stuff sterilized cotton at the mouth of the nest, put the bacteria bag on the culture rack in the culture room after inoculation, and reserve 1-2cm between adjacent bacteria bags The gap for ventilation and heat dissipation. 6. the mushroom wall type tray cultivation method as claimed in claim 2, is characterized in that, the cultivation condition of mushroom in the step 3 comprises: it is 22～24 ℃ to set culture room temperature, and humidity is 65～75%, and _CO Concentration is 500-3000ppm, no light for the first 35 days of cultivation, and the mycelium is covered with bacteria packs through dark cultivation; after 50 days of cultivation, the light is turned on for 10 hours during the day, and the light intensity is set at 100-300lux. 7. The mushroom wall-type tray cultivation method as claimed in claim 2, characterized in that the post-ripening treatment conditions in step 4 include: adjusting the cultivation temperature to 18-22° C., 65-75% humidity, and CO concentration _of 500 ~3000ppm, turn on the light for 10 hours during the day, the light intensity is 100-300lux, continue to cultivate for 20 days, the color of the bacteria bag will gradually turn to dark; pull out the cotton plug of the color-changing bacteria bag after ripening, and cut off the bag The mouth is moved to the fruiting room, and packed into the tray on the grid cultivation frame one by one. 8. The mushroom wall-type tray cultivation method as claimed in claim 2, characterized in that, the management and harvesting of first tide mushrooms in step 5 include: controlling the temperature of the fruiting room at 16-18°C, and controlling the humidity at 70-85%; adjust the switch of the internal and external circulation fans so that the carbon dioxide concentration is 500-1500ppm, turn on the light for 10 hours during the day, and the light intensity is 300-1000lux; Harvest the first damp mushrooms 7 days after opening the bag. The harvest period is 7 days. Immediately remove the remaining mushroom feet after harvesting; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the moisture of the mushroom bag; After keeping for 24 hours, lift the bottom of the tray together with the bacterial packs to the level to drain the residual water in the mouth of the bacterial packs. 9. The mushroom wall tray cultivation method according to claim 2, characterized in that the recuperation management in step 5 includes: after the first damp mushrooms are harvested, recuperation management is carried out for 20 days, the temperature is 19-21 °C, and the humidity is 60-60 °C. 90%, watering the ground 3 times a day, CO ₂ concentration 500-2000ppm, turn on the light for 10 hours during the day, light intensity 100-300lux, after 20 days, carry out the mushrooming management of the second tide mushroom. 10. The mushroom wall-type tray cultivation method according to claim 2, characterized in that, the management and harvesting of the second damp mushroom in step 6 includes: controlling the temperature of the fruiting room at 16-18°C, and controlling the humidity at 70-85%; adjust the switch of the internal and external circulation fans so that the carbon dioxide concentration is 500-1500ppm, turn on the light for 10 hours during the day, and the light intensity is 300-1000lux; The harvesting period is 5 days. After harvesting, remove all the mushroom bags from the bag and remove the remaining mushroom feet; then spray the surface of the mushroom bag and the mouth of the nest with water to replenish the moisture of the mushroom bag; after the water in the mouth of the mushroom bag is kept for 24 hours , Lift the bottom of the tray together with the fungus bag to the level, so that the residual water in the mouth of the fungus bag is discharged, and then rest and manage for 20 days, and then carry out the fruiting management, rest management and harvesting of the third, fourth and fifth tide mushrooms.

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