Tea tree mushroom is commonly known as tea mushroom, poplar mushroom, etc., scientific name Agrocyde cylindracea (DC.) Gillet, its taste is delicious, crisp and delicious, fragrant and odorless, nutritious. According to reports, the mushroom protein content is higher, 29.51% (dry), crude fat 0.16%, crude fiber 0.06%, carbohydrate 46.22%, mainly carbohydrates and protein. There are 17 kinds of amino acids in the tea tree mushroom, and the essential amino acids account for 27.94% of the total free amino acids. The trace element analysis of minerals shows: Zn 79.3 μg/g, Fe 79.2 μg/g, Cu 18.9 μg/g, Mn 25.2 μg/g, Mg 3021 μg/g, Ca 3607 μg/g. Traditional Chinese medicine believes that tea tree mushroom is flat, sweet, has the effects of dampness, diuresis, spleen and stomach. It is one of the delicious and rare edible fungi, and it is also the most popular fungus dish in today's banquet and restaurant.
China's artificial cultivation of tea tree mushroom began in 1972. In 1990, a large area of ​​artificial cultivation in Guangchang County of Jiangxi Province was successfully cultivated and scaled up. In recent years, the production of tea tree mushroom has increased rapidly. According to the statistics of China Edible Fungus Association, the national output in 2003 was 92,000 tons, and the national output in 2016 reached 713,000 tons.
First, the conditions required for growth and development
1, matrix nutrition conditions
Tea tree mushroom is a wood rot fungus, but its ability to use lignin is weak. The activity of protease is 10 times stronger than that of Pleurotus ostreatus. Various suitable carbon and nitrogen sources, such as cottonseed husk, corn stalk powder, rice bran, bran, soybean cake powder, peanut cake powder, tea seed cake, are added to the medium. Nutritional ingredients such as powder can significantly increase the yield of the mushroom body.
2. Environmental conditions
The temperature of Agrocybe aegerita is a medium-temperature edible fungus. The temperature of mycelial growth is 6~30°C, and the optimum temperature is 25~27°C. The primordial differentiation range is wide, and 10~30°C can produce sub-differentiation, 18-24 °C. For better, it is more difficult to produce mushrooms below 17 °C, and it is not possible to produce mushrooms below 10 °C.
During the growth stage of humidity hyphae, the water content of the medium should be about 60%, and the growth is faster, and vice versa. When the fruiting body is formed, the relative humidity is 85%, which promotes the robust development of the fruiting body.
Light rays can inhibit the growth of mycelia of Agrocybe aegerita. When the primordium formation and fruiting body develop, it needs 500~1000 lux of light stimulation, and the mushroom body has obvious directional light. In the process of substitute material cultivation, it is possible to obtain a product with a small cap and a long stem with a paper tube like the cultivation of Flammulina velutipes.
Ventilation tea tree mushroom is an aerobic fungus. During the stage of mycelial growth, the mouth of the bag is ventilated with cotton, and during the development of the fruiting body, normal ventilation is required. The cultivation room needs to be ventilated once per hour.
The pH value of the pH value of Agrocybe aegerita hyphae is between 5 and 6.5. In the mushrooming stage, the pH value of the culture medium does not change much, which is between 5.77 and 5.87, which means that the mycelium of Agrocybe aegerita produces little organic acid during metabolism.
Second, the strain type
The strains currently used for production are relatively single, mainly mainly brown-brown strains, and white species are not used for commercial cultivation because their quality and yield are lower than that of brown-brown species.
3. Preparation of cultivation materials and culture medium
The cultivation materials are mainly cottonseed hulls, corn cobs and wood chips. The auxiliary materials are added with bran, corn flour and tea seed cake. The recommended formula is as follows:
1 cotton seed shell 83%, bran 15%, lime 2%
2 cottonseed shell 40%, corncob 20%, bean straw 23%, bran 15%, lime 2%
3 cottonseed husk 20%, wood chips 20%, corn cob 20%, bean straw 23%, wheat bran 15%, lime 2%
4 wood chips 40%, cottonseed shell 35%, corn flour 6%, wheat bran 18%, soybean meal 1%. Add 1.5% lime to the total amount.
5 wood chips 38%, cottonseed shell 38%, bran 16%, corn flour 7%, lime 1%.
6 tea seed shell 40%, wood chips 20%, corn cob 20%, wheat bran 18%, lime 1%, soybean meal 1%.
7 tea seed shell 40%, cotton seed shell 20%, corn cob 20%, wheat bran 18%, lime 1%, soybean meal 1%.
8 lotus seed shell 20%, cotton seed shell 20%, corn cob 40%, wheat bran 18%, lime 1%, soybean meal 1%.
Fourth, cultivation methods and process
At present, the cultivation of tea tree mushrooms is generally carried out by plastic bags, the wall-shaped two-headed mushroom, the single-layered stand, and the erected mushrooms. The cultivation season is determined according to different regional climatic conditions. In the south, the autumn and winter are mainly made in spring, and the cold and cold areas in the north can be made in spring, and in summer, they are cultivated in the wrong season in the south. The use of plastic bottle factory cultivation mode has become a new trend in the cultivation of tea tree mushrooms.
Tea tree mushroom bag material cultivation process: according to local resources to determine the appropriate formula → preparation → raw material pretreatment → mixing → bag sterilization → aseptic inoculation → hair culture → mushroom management → harvest.
Culture medium mixture, bagging, sterilization: generally use bag size 15~1733~35 cm, 400g dry material per bag, the ratio of material to water is 1:1.2, the pH value generally does not need special adjustment. Machine loading is used to increase labor efficiency, and the loading can not be too loose. Otherwise, the medium will be separated from the bacteria bag in the late culture period, and it is easy to produce mushrooms from the bottom or side, which affects the yield and quality. After bagging, it is sterilized by atmospheric pressure or high pressure steam. After sterilization, cool to below 30 ° C and transfer to the inoculation chamber (box) for inoculation.
Hair culture: The growth rate of Agrocybe aegerita is slow, the viability of mycelium is also weak, and the time of bacteria is generally 40~50 days. Therefore, it is necessary to prevent contamination of the bacteria bag during the period of bacteria, strictly control the temperature of the bacteria, and prevent the bacteria from burning at high temperature. If the temperature is lower than 15 °C, it should be properly heated. When the temperature is higher than 30 °C, the temperature should be lowered to make it normal.
Mushroom management: After the mycelium is full of bags, move the bag into the cultivation room (the mushroom room should also be disinfected), unpack the bag, use a small spoon to remove the old surface of the skin, and put the bag Neatly discharged on the ground or shelf (80 bags per square meter), or horizontally placed on the wall. Under normal circumstances, the mushroom can be dried about 60 days after inoculation. The hyphae are transferred from vegetative growth to reproductive growth, and the color of the surface is also transformed. At the beginning, there is yellow water, which then turns brown and small mushroom buds appear. During this time, open all doors and windows to fully ventilate and increase the light, keep the room temperature at 18~24 °C, the relative humidity of the air is controlled at 90%~95%, the light control is controlled at 300~500 lux, and the ventilation is 2~3 per day. Time, each ventilation for 30 minutes, in order to prevent excessive oxygen caused by early opening of the umbrella, short stipe, thin meat. After the mushroom bud grows to 3 to 5 cm, the relative humidity of the air is controlled at 85% to 90%, the light intensity is reduced, and the ventilation is appropriately increased, that is, the ventilation volume increases with the development of the daughter body. But pay attention to the mushroom bud period to avoid strong winds directly blowing on the mushroom buds, which will cause the mushroom buds to die. Pay attention to more ventilation during the rainy season, otherwise it will cause the mushroom buds to die.
Harvesting and squatting mushroom management: When the fruit body cap begins to flatten, the fungus ring can be harvested without falling off. Because the stipe is brittle and easy to break, the base should be pulled up during harvesting to prevent injury to the young mushroom. After harvesting, the surface of the bag should be cleaned, the bag mouth should be closed, the hyphae can be rested for about 3 days, or the water content of the fruit culture material is small. Water can be added to the bag. After 8-10 hours, the excess water is drained and the air is added. Humidity to 90-95%, 5-7 days later can grow a mushroom. And repeat the above management. After 7 days, you can grow a mushroom, or you can harvest 5-8 mushrooms. ?
5. Main pests and diseases and prevention
From the time when the mushroom grows to the mushrooming stage, it is most susceptible to a variety of pests, especially in the spring and summer. It is easy to suffer from mushroom flies. The mushroom flavor and mushroom flavor of the mushroom house have a strong attraction to mushroom flies. Strong fertility, a female fly can lay 300 eggs, mushroom flies are damaging, causing hyphae in the material, invading the stipe from the base, feeding on fruiting bodies, and eating the whole mushroom as a sponge . An effective way to prevent mushroom flies is to install the gauze on the doors and windows of the cultivation house; the second is to pay attention to the environmental sanitation of the mushroom house and to eliminate the mushroom fly to the habitat; the third is to hang the yellow or insecticidal lamp; It is often sprayed with insecticide on the ground and around the mushroom house. If the mushroom bag has been damaged by the mushroom fly, spray the bag and the surrounding environment with 5% of the 5% suspension agent or 0.1% of the fish vine. The spraying time is selected during the gap period of the mushroom; the fifth is to trap the pest. The sweet and sour bait can be used to trap adult worms. The method of making the poison bait is: fry the rice bran or wheat bran, and then add the insecticide such as sugar, vinegar and dichlorvos to stir, the amount of sugar and vinegar can exude strong sweet and sour vinegar. The taste can be placed in the door of the boudoir and other places that do not affect the operation. It can also be wrapped in mosquito nets to hang in the space of the house.
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