CN116195471A - Wall-type tray cultivation method for mushrooms - 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

Wall-type tray cultivation method for mushrooms

Technical Field

The invention belongs to the technical field of mushroom cultivation, and particularly relates to a wall-type tray cultivation method for mushrooms.

Background

At present, the secondary tide mushroom water supplementing modes adopted by the existing mushroom cultivation mode mainly comprise injection type and soaking type, and the time and labor are wasted. The cultivation of the long rod adopts manual needling pressure to supplement water; the square bag cultivation is to move the fungus bag to a spray room for 12 hours and then move back to a fruiting room; the short bag cultivation is to spray water to the fungus bag at the nest port on the ground in the greenhouse for 24 hours, then cover a basket to turn over the fungus bag, discharge excessive accumulated water and turn over again to be correct for growing the secondary tide mushroom. The picking mode of the mushrooms is that when the mushrooms are cultivated in a layered mode, such as the long stick cultivation of the mushrooms, fruiting bodies on the inner sides need to be picked by extending hands, or the mushroom sticks (about 2.85kg and heavier weight) are taken out for picking, so that the fruiting bodies are troublesome and laborious; the short bag cultivation mode is to be horizontally placed on the ground, only single-layer cultivation is adopted, the space utilization rate is low, the picking needs to be squatted and bent down, and the picking is laborious. The daily bag cultivation is only suitable for industrial cultivation, has high requirements on environments such as warm light, wet water and the like and characteristics of strains, needs related mechanical equipment, and has high investment cost. In addition, the mushroom stick is generally manufactured by adopting 3 layers of bags, and the amount of the filled culture materials is more than 2 times that of the short bags, so that the heat productivity is higher during the culture, the mushroom stick is easy to burn when placed too densely, and a large amount of oxygen is needed, so that two puncture holes are needed during the culture process, commonly called 'amplifying gas' and 'exhausting small gas'; the outer membrane is required to be removed before fruiting of the mushroom stick, only the inner membrane is left, the inner membrane is broken by the mushroom bud, and the mushroom is obtained by breaking the bag, so that the problem of film residue on mushroom fruiting bodies can be solved, the quality of products is affected, the inner membrane is relatively brittle, if the waste mushroom stick after harvesting is not treated in time, the film at the opening of the mushroom stick is easy to generate fragments through wind and sun exposure, and the film is not easy to clean and causes white pollution. Therefore, there is a need to design a new mushroom wall tray cultivation mode.

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

(1) In the existing mushroom long-rod cultivation and culture process, oxygen needs to be supplemented through puncturing holes, and the process is laborious.

(2) The secondary tide mushroom water supplementing mode adopted by the existing mushroom cultivation mode is time-consuming and labor-consuming.

(3) The existing mushroom long rod cultivation and picking process is laborious, and has the problem of film residue, which affects the 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) The daily bag has large cultivation investment and high cost.

Disclosure of Invention

Aiming at the problems existing in the prior art, the invention provides a wall-type tray cultivation method for lentinus edodes.

The invention discloses a mushroom wall-type tray cultivation method, which comprises the following steps: mixing and stirring wood dust, bran and gypsum uniformly to obtain a 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 (3) opening bags of the post-maturing color-changed fungus bags, and moving the bags to a tray of a grid cultivation frame of a fruiting room to perform fruiting management, harvesting and resting management.

Further, the wall-type tray cultivation method for the mushrooms comprises the following steps of:

step one, proportioning and stirring mushroom compost, and packaging by using a nest opening packing machine;

step two, placing the fungus bag into an autoclave for sterilization, and cooling to normal temperature after sterilization;

extracting an inoculating stick preset at a fungus bag nest opening, inoculating a mushroom cultivar, plugging sterilized cotton, and culturing;

step four, performing post-ripening treatment on fungus bags full of fungi, and then moving the fungus bags into a tray of a grid cultivation frame of a fruiting room;

step five, harvesting first tide mushrooms after first tide mushrooms fruiting management, and carrying out resting management after harvesting;

and step six, carrying out fruiting management of the second tide mushrooms after resting management, and harvesting the second tide mushrooms.

Further, the proportioning and stirring of the mushroom compost in the first step comprises the following steps: sieving the long-term piled broad-leaved tree seed wood chips and sieving the wood chips with the granularity of 4-6 mm; according to the mass percentage, 80 percent of wood dust, 19 percent of bran and 1 percent of gypsum are mixed and stirred uniformly, and the water content is regulated and controlled at 58 to 62 percent.

The bag is packed by a nest opening packing machine, the specification of the bag is that the folded diameter is 18cm multiplied by the length is 36cm multiplied by the thickness is 4 filaments, the packing height is 20cm, the diameter of a central hole of the fungus bag is 2.5cm, the depth is 10-12 cm, and the weight of each bag of wet material is about 1.1kg.

Further, in the second step, packaging the bacteria into a sterilizing turnover vehicle, and piling the bacteria into an autoclave for sterilization; the sterilization process comprises heating the pot to 105deg.C for 30min, heating to 115deg.C for 30min, heating to 121deg.C for 180min, sterilizing at 0.15MPa, stewing for 60min, and taking out of the pot after air pressure is balanced.

Placing the sterilized fungus bag in a cooling chamber, and igniting and fumigating the fungus bag by using 4g of aerosol disinfectant per cubic meter before using the cooling chamber; cooling the sterilized fungus bag to normal temperature by using a fan or a refrigerating unit.

In the third step, when the temperature of the sterilized fungus bag is reduced to 22-26 ℃, an inoculating stick preset at the nest opening is pulled out, and the mushroom cultivar is inoculated, wherein the cultivation amount of each bag is 18-22 g; the sterilized cotton is plugged into the nest opening, the fungus bags are placed on a culture rack of a culture room after inoculation, and gaps of 1-2 cm are reserved between adjacent fungus bags for ventilation and heat dissipation.

Further, the mushroom culture conditions in the third step include: setting the temperature of the culture room at 22-24 ℃, the humidity at 65-75% and CO ₂ The concentration is 500-3000 ppm, the culture is not illuminated in the first 35 days, and the mycelia are enabled to grow into fungus bags through dark culture; the light is turned on for 10 hours in the daytime after the cultivation is carried out in the last 50 days, and the light intensity is set to be 100-300 lux.

Further, the post-ripening treatment conditions in the fourth step include: the culture temperature is adjusted to 18-22 ℃, the humidity is 65-75 percent, and CO ₂ The concentration is 500-3000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, the cultivation is continued for 20 days, and the fungus bag gradually turns into dark color; and removing cotton plugs of the after-ripening color-changing fungus bags, cutting out bag openings, moving to a fruiting room, and filling the bag-by-bag cotton plugs into trays on a grid cultivation frame.

Further, the first tide mushroom fruiting management and harvesting in the step five comprises the following steps: the temperature of fruiting room is controlled to be 16-18 ℃ and the humidity is controlled to be 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for illumination for 10 hours in the daytime, and the illumination intensity is 300-1000 lux;

harvesting first tide mushroom 7 days after opening the bag, and immediately removing residual mushroom feet after harvesting for 7 days; spraying water at the upper end and the nest opening of the fungus bag to supplement the water of the fungus bag; after the water in the fungus bag nest opening is kept for 24 hours, the bottom of the tray and the fungus bag are lifted to be horizontal, so that the residual accumulated water in the fungus bag nest opening is discharged.

Further, the rest management in the fifth step includes: after the first tide mushroom is picked, the rest and management is carried out for 20 days, the temperature is 19-21 ℃, the humidity is 60-90%, the ground water is sprayed for 3 times every day, and CO is sprayed ₂ The concentration is 500-2000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, and the fruiting management of the second tide mushrooms is carried out after 20 days.

Further, the fruiting management and harvesting of the second-tide mushrooms in the step six comprise the following steps: the temperature of fruiting room is controlled to be 16-18 ℃ and the humidity is controlled to be 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for illumination for 10 hours in the daytime, and the illumination intensity is 300-1000 lux;

collecting for 5 days, removing the fungus bag completely, and removing residual mushroom foot; spraying water on the surface layer and the nest opening of the fungus bag to supplement the fungus bag with water; after the water in the fungus bag nest is kept for 24 hours, the bottom of the tray and the fungus bag are lifted to be horizontal, so that the residual accumulated water in the fungus bag nest is discharged, and then the mushroom fruiting management, the resting management and the harvesting of the three, four and five tide mushrooms are sequentially carried out after 20 days of resting management.

In combination with the technical scheme and the technical problems to be solved, the technical scheme to be protected has the following advantages and positive effects:

first, the invention designs a tray and a matched cultivation grid of a fungus bag and a mushroom cultivation technical management under the mode by trying and exploring a mushroom wall type cultivation mode. The invention initiates a wall type cultivation mode of the lentinus edodes, is convenient to pick and is obviously different from the traditional shelf type cultivation (national long-rod cultivation and square bag cultivation) and short-bag cultivation; the mushroom cultivation package can rely on the fulcrum of tray on cultivation frame, is certain angle rotation to realize nest mouth ponding moisturizing, lift up the function of in time discharging unnecessary ponding behind the tray.

Secondly, the invention is matched with a mushroom house humidifying system and manual ground flushing, improves the water supplementing efficiency of mushroom after the mushroom is damp, reduces manual labor, has mushroom bag production center areas, can purchase mushroom bags, and only makes mushrooms in a wall type tray cultivation mode. The mode is suitable for leisure sightseeing agriculture and fresh picking experience.

In addition, the mushroom wall type cultivation mode of the invention uses short bags, and the specification and the bag making process of the short bags are mature on the pleurotus eryngii, so the short bags can be directly used; the short bag does not need to be punctured for deflation, and the fungus bag does not need to be taken out during fruiting, so that the mushroom bag can be directly picked.

Thirdly, as inventive supplementary evidence of the claims of the present invention, the following important aspects are also presented:

(1) The technical scheme of the invention fills the technical blank in the domestic and foreign industries:

the mushroom long-rod cultivation and square bag cultivation belong to layer rack type cultivation, while the invention belongs to wall type cultivation, and the wall type cultivation is mainly used for bag type cultivation of pleurotus eryngii, oyster mushroom and other pleurotus ostreatus, and is less in mushroom cultivation.

(2) Whether the technical scheme of the invention solves the technical problems that people want to solve all the time but fail to obtain success all the time is solved:

the tray grid cultivation mode of the invention ensures that the water supplementing of the mushroom sub-tide mushrooms is simpler and more convenient and the efficiency is higher.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the embodiments of the present invention will be briefly described below, and it is obvious that the drawings described below are only some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.

FIG. 1 is a flowchart of a wall-type tray cultivation method for Lentinus Edodes, which is provided by the embodiment of the invention;

FIG. 2 is a schematic view of the grid size (in cm) of a fruiting room provided by an embodiment of the invention;

fig. 3 is a schematic view of a tray structure according to an embodiment of the present invention.

Detailed Description

The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.

Aiming at the problems existing in the prior art, the invention provides a wall-type tray cultivation method for mushrooms, and the invention is described in detail below with reference to the accompanying drawings.

Term interpretation: the edible fungi are cultivated in a special mode in China, and are mainly used for pleurotus eryngii, oyster mushrooms and other pleurotus ostreatus.

As shown in fig. 1, the wall-type tray cultivation method for mushrooms provided by the embodiment of the invention comprises the following steps:

s101, proportioning and stirring mushroom compost, and packaging by using a nest opening packing machine;

s102, placing the fungus bag into an autoclave for sterilization, and cooling to normal temperature after sterilization;

s103, pulling out an inoculating stick preset at a fungus bag nest opening, inoculating a mushroom cultivar, plugging sterilized cotton, and culturing;

s104, performing post-ripening treatment on fungus bags full of fungi, and then moving the fungus bags into a tray of a grid cultivation frame of a fruiting room;

s105, harvesting first tide mushrooms after first tide mushrooms fruiting management, and carrying out resting management after harvesting;

s106, performing fruiting management of the second-tide mushrooms after resting management, and harvesting the second-tide mushrooms.

In the step S101 provided by the embodiment of the invention, the long-term piled hardwood mixed wood chips are screened out and the wood chips with the granularity of 4-6 mm are screened out; according to the mass percentage, 80 percent of wood dust, 19 percent of bran and 1 percent of gypsum are mixed and stirred uniformly, and the water content is regulated and controlled at 58 to 62 percent.

The bag is packed by a nest opening packing machine, the specification of the bag is that the folded diameter is 18cm multiplied by the length is 36cm multiplied by the thickness is 4 filaments, the packing height is 20cm, the diameter of a central hole of the fungus bag is 2.5cm, the depth is 10-12 cm, and the weight of each bag of wet material is about 1.1kg.

In step S102 provided by the embodiment of the invention, bacteria are packaged in a sterilizing turnover vehicle and piled in an autoclave for sterilization; the sterilization process comprises the steps of raising the temperature in the pot to 105 ℃ for 30min, raising the temperature to 115 ℃ for 30min, raising the temperature to 121 ℃ for 180min, sterilizing at 0.15MPa, stewing for 60min, and taking out of the pot after the air pressure is balanced; placing the sterilized fungus bag in a cooling chamber, and igniting and fumigating the fungus bag by using 4g of aerosol disinfectant per cubic meter before using the cooling chamber; cooling the sterilized fungus bag to normal temperature by using a fan or a refrigerating unit.

In the step S103 provided by the embodiment of the invention, when the temperature of the sterilized fungus bag is reduced to 22-26 ℃, an inoculating stick preset at the nest opening is pulled out, and the mushroom cultivar is inoculated, wherein the cultivation amount of each bag is 18-22 g; filling sterilized cotton in the nest opening, placing fungus bags on a culture rack of a culture room after inoculation, reserving a gap of 1-2 cm between adjacent fungus bags, and ventilating and radiating; wherein, the mushroom culture conditions comprise: setting the temperature of the culture room at 22-24 ℃, the humidity at 65-75% and CO ₂ The concentration is 500-3000 ppm, the culture is not illuminated in the first 35 days, and the mycelia are enabled to grow into fungus bags through dark culture; the light is turned on for 10 hours in the daytime after the cultivation is carried out in the last 50 days, and the light intensity is set to be 100-300 lux.

The post-ripening processing conditions in step S104 provided by the embodiment of the present invention include: the culture temperature is adjusted to 18-22 ℃, the humidity is 65-75 percent, and CO ₂ The concentration is 500-3000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, the cultivation is continued for 20 days, and the fungus bag gradually turns into dark color; and removing cotton plugs of the after-ripening color-changing fungus bags, cutting out bag openings, moving to a fruiting room, and filling the bag-by-bag cotton plugs into trays on a grid cultivation frame.

The first tide mushroom fruiting management and harvesting in the step S105 provided by the embodiment of the invention comprises the following steps: the temperature of fruiting room is controlled to be 16-18 ℃ and the humidity is controlled to be 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for illumination for 10 hours in the daytime, and the illumination intensity is 300-1000 lux;

harvesting first tide mushroom 7 days after opening the bag, and immediately removing residual mushroom feet after harvesting for 7 days; spraying water on the surface layer and the nest opening of the fungus bag to supplement the fungus bag with water; after the water in the fungus bag nest opening is kept for 24 hours, the bottom of the tray and the fungus bag are lifted to be horizontal, so that the residual accumulated water in the fungus bag nest opening is discharged.

The step S105 of the present invention includes: the first tide mushroom is collected and then is subjected to resting management for 20 days, the temperature is 19-21 ℃, the humidity is 60-90%, water is sprayed on the ground 3 times each day, and CO ₂ The concentration is 500-2000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, and the fruiting management of the second tide mushrooms is carried out after 20 days.

The fruiting management and harvesting of the second-tide mushrooms in the step S106 provided by the embodiment of the invention comprise the following steps: the temperature of fruiting room is controlled to be 16-18 ℃ and the humidity is controlled to be 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for illumination for 10 hours in the daytime, and the illumination intensity is 300-1000 lux;

collecting for 5 days, removing the fungus bag completely, and removing residual mushroom foot; spraying water on the surface layer and the nest opening of the fungus bag to supplement the fungus bag with water; after the water in the fungus bag nest is kept for 24 hours, the bottom of the tray and the fungus bag are lifted to be horizontal, so that the residual accumulated water in the fungus bag nest is discharged, and then the mushroom fruiting management, the resting management and the harvesting of the three, four and five tide mushrooms are sequentially carried out after 20 days of resting management.

Example 1

1. Mixing and stirring the mushroom culture materials: sieving the long-term piled broad-leaved tree wood chips, sieving out wood chips (80%) with the granularity of 4-6 mm, mixing with bran (19%) and gypsum (1%), uniformly stirring, adjusting the water content, and controlling the water content to 58-62%;

2. packaging: packaging by a nest opening packing machine, wherein the specification of the bag is 18cm in folded diameter, 36cm in length, 4 filaments in thickness, 20cm in packing height, 2.5cm in diameter and 10-12 cm in depth of a fungus package central hole, and the weight of each package of wet materials is about 1.1kg;

3. and (3) sterilization: packaging the bacteria into a sterilizing turnover vehicle, piling the bacteria into an autoclave, and sterilizing; the sterilization process is that the temperature in the pot is raised to 105 ℃ and kept for 30 minutes, the temperature is raised to 115 ℃ and kept for 30 minutes, the temperature is raised to 121 ℃ and kept for 180 minutes, the sterilization temperature is 0.15MPa, and finally the pot is stewed for 60 minutes, and the pot can be taken out after the air pressure is balanced;

4. and (3) cooling: cooling the sterilized fungus bags to normal temperature by means of a fan or a refrigerating unit, and igniting and fumigating the fungus bags with 4g of aerosol disinfectant per cubic meter before using the fungus bags in a cooling chamber;

5. inoculating: when the temperature of the sterilized fungus bag is reduced to 22-26 ℃, inoculating, pulling out an inoculating stick preset at the nest opening during inoculating, inoculating mushroom cultivars, and enabling the cultivation amount of each bag to be 18-22 g; then the sterilized cotton is plugged into the nest opening, the fungus bags are placed on a culture rack of a culture room after inoculation, and gaps of 1-2 cm are reserved between the adjacent fungus bags, so that ventilation and heat dissipation are facilitated, and fungus bag burning is avoided;

6. culturing: the temperature of the culture room is 22-24 ℃, the humidity is 65-75%, and the CO ₂ The concentration is 500-3000 ppm, the first 35 days of culture is no illumination, namely dark culture, hyphae can grow into fungus bags, the culture process does not need to puncture holes, and the traditional mushroom long stick culture usually needs to puncture holes for 2 times in the culture process to increase oxygen in the fungus sticks and prevent 'burn out'; the light is turned on for 10 hours in the daytime after the cultivation is carried out in the last 50 days, and the illumination intensity is 100-300 lux;

7. post-ripening: the culture temperature is adjusted to 18-22 ℃ and the humidity is 65-75%, CO ₂ The concentration is 500-3000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, the cultivation is continued for 20 days, and the fungus bag gradually turns into dark color;

8. opening a bag: removing cotton plugs of the after-ripening color-changing fungus bags, cutting out bag openings, moving to a fruiting room, and filling the bag openings into trays on a grid cultivation frame one by one;

9. first tide mushroom fruiting management: the fruiting room temperature is controlled at 16-18 ℃ and the humidity is controlled at 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for 10 hours in daytime, and the illumination intensity is 300-1000 lux;

10. harvesting first tide mushrooms: the first tide mushroom can be picked up 7 days after the bag is opened, the picking period is 7 days, and residual mushroom feet are immediately removed after picking; spraying water on the surface layer and the nest mouth of the fungus bag to supplement the water of the fungus bag, keeping the water in the nest mouth of the fungus bag for 24 hours, and then lifting the bottom of the tray and the fungus bag to the level so as to drain the residual accumulated water in the nest mouth of the fungus bag and prevent the excessive accumulated water of the fungus bag from causing rotten bag; the water supplementing mode is different from the existing long-rod cultivation, square-bag cultivation and short-bag cultivation: the cultivation of the long rod adopts manual needling pressure to supplement water; the square bag cultivation is to move the fungus bag to a spray room for 12 hours and then move back to a fruiting room; the short bag cultivation is to spray water to the fungus bag at the nest port on the ground in the greenhouse for 24 hours, then cover a basket to turn over the fungus bag, drain excessive accumulated water and turn over again to be correct for growing the secondary tide mushroom;

11. and (3) conservation management: after the first tide mushroom is picked, the rest and management is carried out for 20 days, the temperature is 19-21 ℃, the humidity is 60-90%, the ground water is sprayed for 3 times every day, and CO is sprayed ₂ The concentration is 500-2000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, and fruiting management of the second tide mushroom is carried out after 20 days;

12. and (3) fruiting management of second tide mushrooms: the fruiting room temperature is controlled at 16-18 ℃ and the humidity is controlled at 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for 10 hours in daytime, and the illumination intensity is 300-1000 lux;

13. harvesting second tide mushrooms: collecting for 5 days, removing the fungus bag completely, and removing residual mushroom foot; spraying water on the surface layer and the nest mouth of the fungus bag to supplement the water in the fungus bag, keeping the water in the nest mouth of the fungus bag for 24 hours, and then lifting the bottom of the tray and the fungus bag to the level so as to drain the residual accumulated water in the nest mouth of the fungus bag; then, the rest management is carried out for 20 days (the same as before); and the fruiting management and the rest management of the three, four and five tide mushrooms are the same as the former.

Example 2

1. Mixing and stirring the mushroom culture materials: sieving the long-term piled broad-leaved tree wood chips, sieving out wood chips (80%) with the granularity of 4-6 mm, mixing with bran (19%) and gypsum (1%), uniformly stirring, adjusting the water content, and controlling the water content to 58-62%;

2. packaging: packaging by a nest opening packing machine, wherein the specification of the bag is 18cm in folded diameter, 36cm in length, 4 filaments in thickness, 20cm in packing height, 2.5cm in diameter and 10-12 cm in depth of a fungus package central hole, and the weight of each package of wet materials is about 1.1kg;

3. and (3) sterilization: packaging the bacteria into a sterilizing turnover vehicle, piling the bacteria into an autoclave, and sterilizing; the sterilization process is that the temperature in the pot is raised to 105 ℃ and kept for 30 minutes, the temperature is raised to 115 ℃ and kept for 30 minutes, the temperature is raised to 121 ℃ and kept for 180 minutes, the sterilization temperature is 0.15MPa, and finally the pot is stewed for 60 minutes, and the pot can be taken out after the air pressure is balanced;

4. and (3) cooling: cooling the sterilized fungus bags to normal temperature by means of a fan or a refrigerating unit, and igniting and fumigating the fungus bags with 4g of aerosol disinfectant per cubic meter before using the fungus bags in a cooling chamber;

5. inoculating: when the temperature of the sterilized fungus bag is reduced to 22-26 ℃, inoculating, pulling out an inoculating stick preset at the nest opening during inoculating, inoculating mushroom cultivars, and enabling the cultivation amount of each bag to be 18-22 g; then the sterilized cotton is plugged into the nest opening, the fungus bags are placed on a culture rack of a culture room after inoculation, and gaps of 1-2 cm are reserved between the adjacent fungus bags, so that ventilation and heat dissipation are facilitated, and fungus bag burning is avoided;

6. culturing: the temperature of the culture room is 22-24 ℃, the humidity is 65-75%, and the CO ₂ The concentration is 500-3000 ppm, the first 85 days of culture is no illumination, namely dark culture, mycelia can grow to be full of fungus bags 35 days after inoculation, perforation is not needed in the culture process, and 2 times of perforation are needed in the culture process in the conventional mushroom long rod culture process to increase oxygen in fungus rods and prevent 'burn out'; the light is turned on for 10 hours in the daytime after the cultivation is carried out in the last 50 days, and the illumination intensity is 100-300 lux;

7. post-ripening: the culture temperature is adjusted to 18-22 ℃ and the humidity is 65-75%, CO ₂ The concentration is 500-3000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, the cultivation is continued for 20 days, and the fungus bag gradually turns into dark color;

8. opening a bag: removing cotton plugs of the after-ripening color-changing fungus bags, cutting out bag openings, moving to a fruiting room, and filling the bag openings into trays on a grid cultivation frame one by one;

9. first tide mushroom fruiting management: the fruiting room temperature is controlled at 16-18 ℃ and the humidity is controlled at 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for 10 hours in daytime, and the illumination intensity is 300-1000 lux;

10. harvesting first tide mushrooms: the first tide mushroom can be picked up 7 days after the bag is opened, the picking period is 7 days, and residual mushroom feet are immediately removed after picking; spraying water on the surface layer and the nest mouth of the fungus bag to supplement the water of the fungus bag, keeping the water in the nest mouth of the fungus bag for 24 hours, and then lifting the bottom of the tray and the fungus bag to the level so as to drain the residual accumulated water in the nest mouth of the fungus bag and prevent the excessive accumulated water of the fungus bag from causing rotten bag; the water supplementing mode is different from the existing long-rod cultivation, square-bag cultivation and short-bag cultivation: the cultivation of the long rod adopts manual needling pressure to supplement water; the square bag cultivation is to move the fungus bag to a spray room for 12 hours and then move back to a fruiting room; the short bag cultivation is to spray water to the fungus bag at the nest port on the ground in the greenhouse for 24 hours, then cover a basket to turn over the fungus bag, drain excessive accumulated water and turn over again to be correct for growing the secondary tide mushroom;

11. and (3) conservation management: after the first tide mushroom is picked, the rest and management is carried out for 20 days, the temperature is 19-21 ℃, the humidity is 60-90%, the ground water is sprayed for 3 times every day, and CO is sprayed ₂ The concentration is 500-2000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, and fruiting management of the second tide mushroom is carried out after 20 days;

12. and (3) fruiting management of second tide mushrooms: the fruiting room temperature is controlled at 16-18 ℃ and the humidity is controlled at 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for 10 hours in daytime, and the illumination intensity is 300-1000 lux;

13. harvesting second tide mushrooms: collecting for 5 days, removing the fungus bag completely, and removing residual mushroom foot; spraying water on the surface layer and the nest mouth of the fungus bag to supplement the water in the fungus bag, keeping the water in the nest mouth of the fungus bag for 24 hours, and then lifting the bottom of the tray and the fungus bag to the level so as to drain the residual accumulated water in the nest mouth of the fungus bag; then, the rest management is carried out for 20 days (the same as before); and the fruiting management and the rest management of the three, four and five tide mushrooms are the same as the former.

Example 3

1. Mixing and stirring the mushroom culture materials: sieving the long-term piled broad-leaved tree wood chips, sieving out wood chips (80%) with the granularity of 4-6 mm, mixing with bran (19%) and gypsum (1%), uniformly stirring, adjusting the water content, and controlling the water content to 58-62%;

2. packaging: packaging by a nest opening packing machine, wherein the specification of the bag is 18cm in folded diameter, 36cm in length, 4 filaments in thickness, 20cm in packing height, 2.5cm in diameter and 10-12 cm in depth of a fungus package central hole, and the weight of each package of wet materials is 1.0-1.1 kg;

3. and (3) sterilization: packaging the bacteria into a sterilizing turnover vehicle, piling the bacteria into an autoclave, and sterilizing; the sterilization process is that the temperature in the pot is raised to 105 ℃ and kept for 30 minutes, the temperature is raised to 115 ℃ and kept for 30 minutes, the temperature is raised to 121 ℃ and kept for 180 minutes, the sterilization temperature is 0.15MPa, and finally the pot is stewed for 60 minutes, and the pot can be taken out after the air pressure is balanced;

4. and (3) cooling: cooling the sterilized fungus bags to normal temperature by means of a fan or a refrigerating unit, and igniting and fumigating the fungus bags with 4g of aerosol disinfectant per cubic meter before using the fungus bags in a cooling chamber;

5. inoculating: when the temperature of the sterilized fungus bag is reduced to 22-26 ℃, inoculating, pulling out an inoculating stick preset at the nest opening during inoculating, inoculating mushroom cultivars, and enabling the cultivation amount of each bag to be 18-22 g; then the sterilized cotton is plugged into the nest opening, the fungus bags are placed on a culture rack of a culture room after inoculation, and gaps of 1-2 cm are reserved between the adjacent fungus bags, so that ventilation and heat dissipation are facilitated, and fungus bag burning is avoided;

6. culturing: the temperature of the culture room is 22-24 ℃, the humidity is 65-75%, and the CO ₂ The concentration is 500-3000 ppm, the first 35 days of culture is no illumination, namely dark culture, hyphae can grow into fungus bags, the culture process does not need to puncture holes, and the traditional mushroom long stick culture usually needs to puncture holes for 2 times in the culture process to increase oxygen in the fungus sticks and prevent 'burn out'; the light is turned on for 10 hours in the daytime after the cultivation is carried out in the last 50 days, and the illumination intensity is 100-300 lux;

7. post-ripening: the culture temperature is adjusted to 18-22 ℃ and the humidity is 65-75%, CO ₂ The concentration is 500-3000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, the cultivation is continued for 20 days, and the fungus bag gradually turns into dark color;

8. opening a bag: removing cotton plugs of the after-ripening color-changing fungus bags, cutting out bag openings, moving to a fruiting room, and filling the bag openings into trays on a grid cultivation frame one by one;

9. first tide mushroom fruiting management: the fruiting room temperature is controlled at 16-18 ℃ and the humidity is controlled at 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for 10 hours in daytime, and the illumination intensity is 300-1000 lux;

10. harvesting first tide mushrooms: the first tide mushroom can be picked up 7 days after the bag is opened, the picking period is 7 days, and residual mushroom feet are immediately removed after picking; spraying water on the surface layer and the nest mouth of the fungus bag to supplement the water of the fungus bag, keeping the water in the nest mouth of the fungus bag for 48 hours, and then lifting the bottom of the tray and the fungus bag to the level so as to drain the residual accumulated water in the nest mouth of the fungus bag and prevent the excessive accumulated water of the fungus bag from causing rotten bag; the water supplementing mode is different from the existing long-rod cultivation, square-bag cultivation and short-bag cultivation: the cultivation of the long rod adopts manual needling pressure to supplement water; the square bag cultivation is to move the fungus bag to a spray room for 12 hours and then move back to a fruiting room; the short bag cultivation is to spray water to the fungus bag at the nest port on the ground in the greenhouse for 24 hours, then cover a basket to turn over the fungus bag, drain excessive accumulated water and turn over again to be correct for growing the secondary tide mushroom;

11. and (3) conservation management: after the first tide mushroom is picked, the rest and management is carried out for 20 days, the temperature is 19-21 ℃, the humidity is 60-90%, the ground water is sprayed for 3 times every day, and CO is sprayed ₂ The concentration is 500-2000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, and fruiting management of the second tide mushroom is carried out after 20 days;

12. and (3) fruiting management of second tide mushrooms: the fruiting room temperature is controlled at 16-18 ℃ and the humidity is controlled at 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for 10 hours in daytime, and the illumination intensity is 300-1000 lux;

13. harvesting second tide mushrooms: the harvesting period is 5 days, and residual mushroom feet are removed after harvesting; spraying water on the surface layer and the nest mouth of the fungus bag to supplement the water in the fungus bag, keeping the water in the nest mouth of the fungus bag for 48 hours, and lifting the bottom of the tray and the fungus bag to the level so as to drain the residual accumulated water in the nest mouth of the fungus bag;

14. and (3) conservation management: two tidesAfter mushroom harvesting, carrying out resting management for 20 days, wherein the temperature is 19-21 ℃, the humidity is 60-90%, water is sprayed on the ground 3 times each day, and CO is sprayed on the ground 3 times each day ₂ The concentration is 500-2000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, and the fruiting management of the three-tide mushrooms is carried out after 20 days;

15. three-tide mushroom fruiting management: the fruiting room temperature is controlled at 16-18 ℃ and the humidity is controlled at 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for 10 hours in daytime, and the illumination intensity is 300-1000 lux;

16. harvesting three-tide mushrooms: collecting for 5 days, removing the fungus bag completely, and removing residual mushroom foot; spraying water on the surface layer and the nest mouth of the fungus bag to supplement the water in the fungus bag, keeping the water in the nest mouth of the fungus bag for 48 hours, and lifting the bottom of the tray and the fungus bag to the level so as to drain the residual accumulated water in the nest mouth of the fungus bag; then, the rest management is carried out for 20 days (the same as before); fruiting management and rest management of the four and five-tide mushrooms are the same as before.

The mushroom wall type tray cultivation mode provided by the embodiment of the invention has 5016 bags of edible mushroom room test cultivation of the base before the agricultural science research institute in the field, and the two fruiting rooms are 10 meters long, 6.5 meters wide and 5 meters high. There are four grid cultivation shelves per mushroom, each shelf can hold 57×11=627 bags, each together hold 2508 bags. Two workers are used for making bags for 10 days, inoculation is carried out for 10 days, bag transfer is carried out for 2 days, and fruiting management and harvesting are carried out for 20 days.

The mushroom wall type tray cultivation mode provided by the embodiment of the invention is 5016 bags in experimental cultivation of edible mushrooms in a base before the cleaning of agricultural science institute in Pu field city. 100.6g of first tide mushroom, 123.2g of second tide mushroom, 65.1g of third tide mushroom, 29.5g of fourth tide mushroom, 16.8g of fifth tide mushroom, 335.2g of fresh mushroom are harvested together, and the biological conversion rate is 64.5%.

The foregoing is merely illustrative of specific embodiments of the present invention, and the scope of the invention is not limited thereto, but any modifications, equivalents, improvements and alternatives falling within the spirit and principles of the present invention will be apparent to those skilled in the art within the scope of the present invention.

Claims (10)

1. The wall-type tray cultivation method for the mushrooms is characterized by comprising the following steps of: mixing and stirring wood dust, bran and gypsum in proportion to obtain a 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.

2. A wall-type pallet cultivation method for shiitake according to claim 1, wherein said wall-type pallet cultivation method for shiitake comprises the steps of:

step one, proportioning and stirring mushroom compost, and packaging by using a nest opening packing machine;

step two, placing the fungus bag into an autoclave for sterilization, and cooling to normal temperature after sterilization;

step three, extracting an inoculating stick preset at a fungus bag nest opening, and inoculating mushroom cultivars for cultivation;

step four, after-ripening treatment is carried out on the fungus bags, the fungus bags are moved to a tray of a grid cultivation frame of a fruiting room;

step five, harvesting first tide mushrooms after first tide mushrooms fruiting management, and carrying out resting management after harvesting;

and step six, carrying out fruiting management of the second tide mushrooms after resting management, and harvesting the second tide mushrooms.

3. The wall-type tray cultivation method for Lentinus edodes according to claim 2, wherein the proportioning and stirring of the Lentinus edodes cultivation material in the first step comprises: sieving the long-term piled broad-leaved tree seed wood chips and sieving the wood chips with the granularity of 4-6 mm; mixing 80% of wood dust, 19% of bran and 1% of gypsum according to mass percentage, uniformly stirring, adjusting the water content and controlling the water content to be 58-62%;

the bag is packed by a nest opening packing machine, the specification of the bag is 18cm in folded diameter, 36cm in length, 4 filaments in thickness, the packing height is 20cm, the diameter of a central hole of the fungus bag is 2.5cm, the depth is 10-12 cm, and the weight of each bag of wet material is 1.0-1.1 kg.

4. The method for cultivating wall-type trays of lentinus edodes according to claim 2, wherein in the second step, the fungus packages are piled into an autoclave for sterilization by a sterilizing turnover vehicle; the sterilization process comprises the steps of raising the temperature in the pot to 105 ℃ for 30min, raising the temperature to 115 ℃ for 30min, raising the temperature to 121 ℃ for 180min, sterilizing at 0.15MPa, stewing for 60min, and taking out of the pot after the air pressure is balanced;

placing the sterilized fungus bag in a cooling chamber, and igniting and fumigating the fungus bag by using 4g of aerosol disinfectant per cubic meter before using the cooling chamber; cooling the sterilized fungus bag to normal temperature by using a fan or a refrigerating unit.

5. The method according to claim 2, wherein in the third step, when the temperature of the sterilized fungus bag is reduced to 22-26 ℃, inoculating sticks preset at the nest opening are pulled out, and the mushroom cultivars are inoculated, wherein the cultivation amount of each bag is 18-22 g; the sterilized cotton is plugged into the nest opening, the fungus bags are placed on a culture rack of a culture room after inoculation, and gaps of 1-2 cm are reserved between adjacent fungus bags for ventilation and heat dissipation.

6. The wall-type tray cultivation method for Lentinus edodes according to claim 2, wherein the cultivation conditions for Lentinus edodes in the third step comprise: setting the temperature of the culture room at 22-24 ℃, the humidity at 65-75% and CO ₂ The concentration is 500-3000 ppm, the culture is not illuminated in the first 35 days, and the mycelia are enabled to grow into fungus bags through dark culture; the light is turned on for 10 hours in the daytime after the cultivation is carried out in the last 50 days, and the light intensity is set to be 100-300 lux.

7. The wall-type tray cultivation method for shiitake according to claim 2, wherein the post-ripening treatment conditions in the fourth step comprise: the culture temperature is adjusted to 18-22 ℃, the humidity is 65-75 percent, and CO ₂ The concentration is 500-3000 ppm, the lamp is turned on for 10 hours in daytime, and the light isThe illumination intensity is 100-300 lux, the culture is continued for 20 days, the fungus bag gradually turns to color and turns to dark color; and removing cotton plugs of the after-ripening color-changing fungus bags, cutting out bag openings, moving to a fruiting room, and filling the bag-by-bag cotton plugs into trays on a grid cultivation frame.

8. The wall-type tray cultivation method for shiitake mushrooms according to claim 2, wherein the first-tide mushroom fruiting management and harvesting in the fifth step comprises: the temperature of fruiting room is controlled to be 16-18 ℃ and the humidity is controlled to be 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for illumination for 10 hours in the daytime, and the illumination intensity is 300-1000 lux;

harvesting first tide mushroom 7 days after opening the bag, and immediately removing residual mushroom feet after harvesting for 7 days; spraying water on the surface layer and the nest opening of the fungus bag to supplement the fungus bag with water; after the water in the fungus bag nest opening is kept for 24 hours, the bottom of the tray and the fungus bag are lifted to be horizontal, so that the residual accumulated water in the fungus bag nest opening is discharged.

9. The wall-type tray cultivation method for shiitake according to claim 2, wherein the resting management in the fifth step comprises: after the first tide mushroom is picked, the rest and management is carried out for 20 days, the temperature is 19-21 ℃, the humidity is 60-90%, the ground water is sprayed for 3 times every day, and CO is sprayed ₂ The concentration is 500-2000 ppm, the light is turned on for 10 hours in the daytime, the illumination intensity is 100-300 lux, and the fruiting management of the second tide mushrooms is carried out after 20 days.

10. The wall-type tray cultivation method for shiitake mushrooms according to claim 2, wherein the second-tide mushroom fruiting management and harvesting in the sixth step comprises: the temperature of fruiting room is controlled to be 16-18 ℃ and the humidity is controlled to be 70-85%; the switch of the internal and external circulating fans is regulated to ensure that the concentration of carbon dioxide is 500-1500 ppm, the light is turned on for illumination for 10 hours in the daytime, and the illumination intensity is 300-1000 lux;

collecting for 5 days, removing the fungus bag completely, and removing residual mushroom foot; spraying water on the surface layer and the nest opening of the fungus bag to supplement the fungus bag with water; after the water in the fungus bag nest is kept for 24 hours, the bottom of the tray and the fungus bag are lifted to be horizontal, so that the residual accumulated water in the fungus bag nest is discharged, and then the mushroom fruiting management, the resting management and the harvesting of the three, four and five tide mushrooms are sequentially carried out after 20 days of resting management.

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