High-yield Cultivation Techniques of Pleurotus eryngii Mushroom
Pleurotus eryngii, commonly known as the "King Mushroom," is a highly valued edible fungus that has recently gained popularity in China. Known for its thick, meaty texture and crisp stem and cap, it's often referred to as the "tsutsugamushi ear" due to its unique shape. This mushroom not only offers a delicious taste but also provides nutritional benefits, making it a favorite among both farmers and consumers.
The cultivation of Pleurotus eryngii typically occurs in two seasons: spring and autumn. The ideal fruiting periods are between January to February or August to September, and again from February to April or September to December. This timing ensures optimal growth conditions for the mushroom.
For cultivation, two main substrate formulas are commonly used. Formula One consists of 73% mixed wood chips, 25% bran, 1% lime, 1% gypsum, and 60%-65% moisture. Formula Two includes 88% cottonseed hulls, 10% bran, 1% lime, 1% gypsum, and similar moisture levels. These materials are thoroughly mixed to create a suitable growing medium.
Once prepared, the substrate is packed into sterilized bags (22 cm x 45 cm) and subjected to high-temperature sterilization. After cooling, the bags are inoculated with spores at a rate of 5%-10%, then transferred to a controlled environment where the temperature is maintained between 20°C and 25°C. Mycelium development usually takes about 30 days before the bags are moved to the fruiting room.
In the mushroom house, the bags are arranged horizontally on racks or the floor. When the temperature drops to 10°C-18°C, water is sprayed on the ground to increase humidity. The room should have good light, but no direct sunlight.
Temperature control is crucial during fruiting, with the ideal range being 15°C-17°C. Humidity should be kept around 85%, mainly by watering the ground rather than directly on the mushrooms or the bag openings. Light should be bright and diffused, while ventilation is essential—windows should be opened 2-3 times daily for about 30 minutes each time.
Harvesting usually begins 10 days after the formation of primordia. Mushrooms are ready when the cap diameter reaches 4-6 cm. After harvesting, the bag mouth is sealed to stop watering. Five days later, rehydration can induce a second flush, though yields typically decrease significantly in the second harvest.
Pleurotus eryngii is most productive in the first crop, with each mushroom weighing up to 600 grams and an average yield of 500 grams per bag. This makes it a highly profitable crop for small-scale growers.
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