Hypsizigus marmoreus cultivation method

A cultivation method and technology for shimeji mushrooms, which are applied in mushroom cultivation, cultivation, plant cultivation and other directions, can solve the problem of the lack of scientific and reliable judgment indicators and parameters for the maturity of shimeji mushrooms in industrialized cultivation, and affect the stable production of shimeji mushroom enterprises. It can improve the stability and market competitiveness, improve the fruiting output and production efficiency, and standardize the production and management.

Inactive Publication Date: 2017-07-18
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The maturity of the mushroom bag is often inconsistent with the culture time of the mushroom bag, and the enterprise cannot accurately judge whether the mushroom bag is mature, which affects the stable production and output of the mushroom company
[0005] (2) The variety is single. At present, there are few varieties of mushrooms in Fujian Province, and there is a lack of a complete set of scientific cultivation norms.
[0006] (3) There is a lack of scientific and reliable judgment indicators and parameters for the maturity of mushroom packs in domestic industrialized cultivation of shimeji mushrooms

Method used

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  • Hypsizigus marmoreus cultivation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Method for judging the maturity of Shimeji mushroom bag

[0029] 1 Sampling is sample preparation

[0030] Randomly select 3 kinds of unknown batches of real shimeji mushroom production fungus packets from the real shimeji mushroom manufacturer, each of which takes 20 packs, of which 10 packs are used for fruiting and 10 packs are used for physical and chemical properties testing. Divide it into upper, middle, and lower heights, crush them separately, and set aside for testing.

[0031] 2 Determination of the amount of water contained in bacteria

[0032] Weigh 20 g of cultivation material in a petri dish, dry at 80°C for 6 hours, cover the petri dish, take it out, cool to room temperature, and weigh; put it in an oven and dry it again for 0.5h, then take it out and weigh it again until the quality is poor. More than 0.06g, recorded as m n , The previous weighing is m n-1 . Water content= .

[0033] 3 Determination of pH

[0034] Accurately weigh 10 g of culture mat...

Embodiment 2

[0043] Example 2 (control)

[0044] (1) Cultivation material configuration: 35 parts of cottonseed hulls, 35% of wood chips, 25 parts of bran, 5 parts of corn flour, 1 part of quicklime, the bag size is 18.5cm×35cm, and the moisture content is 65%. At 1.1kg. Sterilize the filled bacteria bag in time, autoclave at 121°C for 3 hours.

[0045] (2) Inoculation: Before inoculation, the original seed should be expanded to meet the needs of subsequent inoculation. The strains were selected according to the maturity standard in Example 1. When the temperature of the material drops below 28°C, use an inoculator to access the bacteria under aseptic conditions.

[0046] (3) Bacteria: The bacteria bag after inoculation should be moved into the culture room in time. The temperature of the bacteria culture room is controlled at 25°C, and the relative humidity of the air is below 70%. At the same time, ventilation management should be strengthened to prevent the hypoxia in the bag from causing ...

Embodiment 3

[0051] Example 3 (Method of the present invention)

[0052] (1) Cultivation material configuration: Cultivation material contains the following raw materials by weight: 35 parts of cottonseed hulls, 35 parts of wood chips, 25 parts of bran, 5 parts of corn flour, 1 part of quicklime, moisture content of 60-65%, bagging specifications It is 20cm×35cm, and the water content is 60-65%. The amount of each bag is controlled at 1.35kg to improve the packing tightness; sterilize the filled bacteria bag in time, and autoclave at 121℃ for 3 hours;

[0053] (2) Inoculation: Before inoculation, the original species should be expanded and cultivated to meet the needs of subsequent inoculation; strains should be selected according to the maturity standard in Example 1; when the material temperature drops below 28 ℃, the Under the conditions, use an inoculator to connect the bacteria; each bag of bacteria is connected to 40 bags, and the single bag of bacteria weighs 1.05kg;

[0054] (3) Variable...

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Abstract

The invention provides a hypsizigus marmoreus cultivation method and relates to a high-yield cultivation method adopting techniques including preparation of hypsizigus marmoreus cultivation materials, inoculation, bacterium growing at changed temperatures, bag opening for mycelium scratching, transferring to shelves, drainage, bud forcing and the like. With the implementation of the method, when hypsizigus marmoreus is harvested, the yield of hypsizigus marmoreus produced through industrialized cultivation is increased by 0.211 kg by comparison with the contrast yield, and the one-bag yield is increased by 47%. Analysis of gronomic characters indicates that the average commodity number of hypsizigus marmoreus is 13 larger than that of a contrast group after technique improvement, and the one-bag yield of hypsizigus marmoreus is remarkably increased. A high-yield cultivation technique can be provided for industrialized production of hypsizigus marmoreus, the planting yield of hypsizigus marmoreus enterprises is remarkably increased, the economic benefits of the hypsizigus marmoreus enterprises are greatly increased, that is, the enterprise revenue is increased by 100%, and the vitality and the market competitiveness of the hypsizigus marmoreus enterprises are improved.

Description

Technical field [0001] The invention belongs to the field of biological edible fungi cultivation, and specifically relates to a cultivation method of the real Shimeji mushroom. Background technique [0002] Iridescent mushroom Hypsizygus marmoreus (Peck) H.E. Bigelow, also known as jade mushroom, real shimeji mushroom, belongs to the order Agaricomycetes Agaricales , Tricholomaceae Tricholomataceae , Yumushroom Hypsizygus It is a low-calorie, low-fat health food, which is attracting more and more people who pay attention to healthy diet. Its taste is fresher than oyster mushrooms, its meat is thicker than shiitake mushrooms, and its texture is better than shiitake mushrooms. It also has a unique crab fragrance. In Japan, it is said that "the fragrance is in the matsutake and the taste is in the jade mushroom", so it is true. Shimeji mushrooms are said to be included in the recipes by more and more high-end restaurants. [0003] Panyu mushroom is one of the important species pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G1/04C05G1/00
CPCC05D3/02A01G18/00C05F5/002C05F11/00
Inventor 胡开辉林辉李佳欢孙淑静
Owner FUJIAN AGRI & FORESTRY UNIV
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