Key Points of Annual Cycle Production Technology of Lentinus Edodes
With the growth of consumer income, the demand for healthy diet is getting higher and higher, and the consumption demand for edible mushrooms is also increasing, especially the demand for fresh shiitake mushrooms is increasing. It is an inevitable requirement to keep fresh shiitake mushrooms on the market all year round. However, the production cycle of shiitake mushrooms is long and the requirements for light and temperature are high, and the temperature in areas with similar latitudes is similar. For the stable, healthy and sustainable development of the industry, after several years of exploration and experimentation, we have summarized the annual cycle production technology of shiitake mushrooms:
1. Cultivation time
Because of the need to achieve annual cycle production, a certain number of cultivated fungus sticks must be produced every day, and a batch of fungus sticks will be put on the shelves every day to produce mushrooms. After the construction of the mushroom stick production plant, fungus growing workshop, and mushroom shed, it can produce mushroom sticks, grow fungi, and produce mushrooms every day. It takes 30 days to grow fungus in the fungus growing workshop, transfer to the mushroom producing shed to continue growing fungus for 45 days, and manage mushroom production for 105 days.
2. Cultivation facilities
（1）Sterilization workshop. It adopts factory-style bacteria management, and designs an insulated bacteria workshop including the thermal insulation floor. The net height of the workshop is 6 meters, and it can accommodate 275 bacteria sticks per square meter. The bacteria rack is installed inside, and the three-dimensional rack bacteria mode is implemented. Special cooling and heating equipment and ventilation systems are installed.
（2）Mushroom shed. The mushroom-producing shed adopts a solar greenhouse-type warm shed. The shed is 6 meters high, 15 meters or 11.5 meters wide, and 60 meters long. It can accommodate 55 mushroom sticks per square meter. The shed adopts a 6 -point galvanized steel pipe as the skeleton, the column uses a 2 -inch galvanized steel pipe, and the ends of the shed are built with benzetra. There are three automatic sunshade nets on the top of the shed to facilitate the winter and spring shading. At the same time, the shed is installed with ventilation and cooling and cooling machines. A plastic ventilation channel is hung on the top of the shed to facilitate cooling and forced ventilation; the mushroom frame welded in 10 layers of steel pipes in the shed.
3. Strain selection
The strains should be selected with a short growth cycle, a large amount of mushrooms in the first two crops, and a variety that is relatively recognized by the market. During the production process, the variety should not be easily changed, otherwise the fruiting cycle and market sales will be affected. Choose suitable varieties with high quality, high yield, strong stress resistance and large market demand, such as: mushroom Q1, 0912 varieties. The strains are white, strong and pollution-free age-appropriate strains.
4. Cultivation process
（1）Bacteria bag. The specifications of the fungus bag should be uniform to ensure that the fungus can be produced and the fruiting can be completed within the specified time. At the same time, it is also suitable for various technical indicators such as stimulating the fruiting and the management of the bacteria, so as to maximize the benefits. The inner bag is 60 cm × 15.2 cm, the thickness is 0.05-0.007 mm high-density low-pressure polyethylene bacteria bag; the outer bag is 65 cm × 18.5 cm, the thickness is 0.012-0.015 mm high-density low-pressure polyethylene bacteria bag.
（2）Bag and sterilize. In the process of bagging and sterilization, use various mechanical equipment as much as possible to improve production efficiency. Sterilization uses high-pressure sterilization to sterilize the bacteria sticks to ensure thorough sterilization and save production time. It can be loaded into the pot during the day and sterilized at night. Key points of bagging technology: the culture medium must be fully stirred to achieve uniformity. The mixed material should not be stored for a long time to prevent the pile from heating and turning sour due to the reproduction of microorganisms; the packed bacteria bag should be tight and straight, and the outer bag should be put on quickly. Generally, the weight of each bag is 2.4 kg to 2.5 kg; when filling the bag, do not pierce, drop, or knead it, and handle it with care; carefully check whether there are any holes in the fungus bag in time, and stick it with tape immediately after finding it. Key points of sterilization technology: The size of the boiler and the steam production efficiency match the number of media bags for one-time sterilization; when the temperature of the material in the sterilization pot reaches 110°C, start timing and keep it for 10 hours;
（3）Cool down. Add a cooling workshop that can be forced to cool through equipment to ensure that the temperature of the fungus sticks can be lowered to the optimum temperature for inoculation within the specified time, and the disadvantages of short cooling time in winter and long cooling time in summer can be changed. Transfer the sterilized bacteria sticks to the cooling workshop for forced cooling in time, and do a good job of filtering and disinfecting the ventilation system.
（4）Vaccination. When the temperature of the material drops below 25°C, inoculate in a purified special aseptic inoculation workshop. During the inoculation, it is required to block the bacterial cavity and be higher.
（5）Bacteria management. The bacteria are grown on the mushroom rack, which improves the utilization rate of the space, and at the same time can achieve the same temperature at the upper and lower sides, ensuring that the age of each batch of bacteria sticks is the same, and achieving neat fruiting. Ensure that the temperature of the bacteria-producing workshop is 22-25°C to achieve constant temperature cultivation. Keep the relative humidity of the air in the bacteria workshop controlled at 60% to 70%. After 30 days in the fungus growing workshop, the mycelium at the inoculation point of the fungus sticks has been connected to the acupoints. After a puncture to increase oxygen, it is transferred to the fruiting rack in the fruiting shed to continue to grow fungus. About 20 days later, the mycelium is full of fungus sticks. It is necessary to perform a second puncture to increase oxygen and take off the jacket bag. Ventilation management should be done according to the actual situation to keep the air fresh. The fungus sticks enter the primordium growth and color change period, about 25 days, given the right amount of scattered light, the right amount of temperature difference stimulation, which is conducive to the formation of the primordium and the color change of the fungus bag. Wrinkled and raised nodules appeared on the mycelium in the fungal bag and gradually increased, covering the whole fungal bag, and finally formed an elastic and soft primary layer, and when the surface gradually turned into a light brown bacterial skin, it indicated that the mycelia had reached physiological maturity.
（6）Mushroom management. Through the control of temperature, humidity, ventilation, light and other conditions, it is required to produce more than 70% of high-quality mushrooms, and all four crops of mushrooms will be completed within 120 days, and the biotransformation rate will reach more than 85%. Bud-inducing period: When some mushroom buds appear on the fungus stick, it should enter the mushrooming management stage, remove the inner bag of the fungus stick, and implement bag removal management. Open the temperature difference between day and night above 10°C, keep the temperature at 12°C-25°C, and ensure that the air in the shed is fresh and has sufficient oxygen; adjust the relative humidity of the air at 80%-90% by spraying water, and mushroom buds will usually appear after 3-5 days. Fruiting period: When the mushroom buds grow to 0.5-1 cm, in order to improve the mushroom quality, 10-15 mushroom buds with good shape and even distribution are left in each bag. Keep the temperature in the shed at 8-25°C, adjust the relative humidity of the air to about 90%, and let in a proper amount of scattered light in the shed to keep the air in the shed fresh. Do not ventilate a lot, so as not to cause the mushroom buds to be blown to death by the wind. When the mushroom buds grow to more than 3 cm, increase the ventilation in the shed and reduce the humidity in the shed to 60% to 70%, so that the mushroom surface will turn white and grow into high-quality mushrooms. Moisture change management: After harvesting a damp mushroom, it is necessary to stop the fungus, so that the mycelia in the foot pit of the mushroom will turn white or slightly change color, and accumulate nutrients to facilitate the growth of the damp mushroom. The greenhouse temperature is controlled at 20°C to 25°C, the relative humidity is 75% to 85%, and the bacteria are cultivated for 15 to 20 days. The well-raised fungus bags are supplemented with water and then the mushrooms are urged to make the water content of the fungus bags reach 50% to 55%. Harvesting standards are determined according to market requirements, so as to ensure timely harvesting and avoid artificial degradation of products.
（7）Pest control. Adhere to the principle of "prevention first, comprehensive prevention and control", and at the same time fully consider the fundamental purpose of edible fungi as food "safety first", do a good job in environmental sanitation and thorough sterilization, and do a good job in disinfection and purification of the inoculation environment to ensure aseptic conditions. Remove mushroom roots, rotten mushrooms and waste in time, and keep them away from mushroom sheds. Use traps such as yellow boards, black light lamps, insect lamps, and sweet and sour liquid to eliminate insects.