Hypsizigus marmoreus industrial planting method and mushroom house system using thereof

Abstract

The invention relates to the industrial cultivation method of Hypsizigus marmoreus and the mushroom house adopted. Mainly before the outgrowth of young mushroom, the temperature in the mushroom house is firstly controlled in 14 DEG C +- 1 DEG C. After the young mushrooms send forth, the temperature in the mushroom house is controlled from 15 DEG C to 18 DEG C. The air exchanger is adopted for the ventilation 2 to 4 times of the mushroom house everyday and each time is for 5 to 15 minutes. The cooling fan is also switched on for the synchronous operation with the air exchanger. An ultrasonic humidifier is adopted for the humidification to the air inside the mushroom house, so that the relative humidity can be controlled between 85 to 95%. When the ultrasonic humidifier is switched on, so is the cooling fan. Through a grid arranged above each layer of mushroom bed, the space on the mushroom bed is partitioned to a plurality of placing spaces, so that each cultivation bag can be placed inside a placing space. With the program, the production cycle is reduced and the quality of Hypsizigus marmoreus is also improved. Thus the growth of Hypsizigus marmoreus in accordance of the requirement of the characteristics can be ensured. The air humidity inside the mushroom bed is uniform with low energy consumption. Therefore, the automatic production can be achieved.

Description

technical field [0001] The present invention relates to the cultivation technology of shimeji mushrooms, in particular to the industrialized cultivation method of shimeji mushrooms and the adopted mushroom house system. Background technique [0002] Shiji mushroom, also known as jade mushroom, spotted jade mushroom, crab-flavored mushroom, etc., belongs to the phylum Fungi, Basidiomycetes, Agaric, White Mushroom, Ligae, and Yumushroom. Its taste is fresher than that of oyster mushrooms, its flesh is thicker than that of shiitake mushrooms, its quality is tougher than that of shiitake mushrooms, its taste is very good, and it has a unique crab fragrance. The protein of shimeji mushrooms has a complete range of amino acids, including 8 kinds of essential amino acids, and also contains several kinds of polysaccharides. The hot water and organic solvent extracts of its fruit bodies have the effect of scavenging free radicals in the human body, which means that regular consumptio...

AI Technical Summary

Problems solved by technology

There are still the following deficiencies in the existing jiji mushroom cultivation technology at present: one, the cultivation bags are arranged and placed on the fungus bed, which are easy to fall and squeeze each other so that the shape of the jiji mushroom grown does not meet the expected requirements; , when opening bags to promote budding, the temperature in the mushroom house is usually lowered to a range of 13-15 degrees Celsius, which is a more suitable temperature for the differentiation and development of the fruiting body of the mushroom, but the temperature is only controlled within this range However, it cannot make the growth rate of shimeji mushrooms reach the fastest and the quality reach the best; third, the ventilation conditions are generally to use exhaust fans or ventilators for exhaust or ventilation. During the exhaust or ventilation process, the mushroom house The internal temperature will rise accordingly, and the cooling fan must be relied on for cooling, which consumes a lot of energy and is not effective; Fourth, the humidity conditions in the mushroom house are usually humidified by using a sprayer to humidify the air, which can easily lead to dry and wet parts of the mushroom house uneven problem

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