A method for semi-wild cultivation of Grifola frondosa under living Quercus glauca trees

Abstract

This invention discloses a method for semi-wild cultivation of Grifola frondosa under living Quercus glauca trees. The method includes the following steps: Step 1: Select concentrated Quercus glauca forests in a subtropical humid monsoon climate region for Grifola frondosa cultivation. The forest altitude should be 600-1000 meters, with an average annual rainfall of 1100-2600 mm, an average annual temperature of 6-17℃, and an average annual relative humidity of 80%. Step 2: The cultivation forest should be a broad-leaved forest with Quercus glauca as the dominant tree species, with a canopy closure of 0.5-0.8 and a slope of less than 30 degrees. Step 3: Select living Quercus glauca trees as the target trees for Grifola frondosa mycelium inoculation. This method eliminates the need for Grifola frondosa cultivation culture medium and its preparation process, reduces the need for light, temperature, and humidity management at each stage of mycelial and fruiting body growth, and solves the problems of poor nutritional value, flavor, and taste, and high cultivation costs associated with artificially cultivated Grifola frondosa.

Description

Technical Field

[0001] This invention relates to the field of simulated wild cultivation technology for Grifola frondosa, specifically a method for simulated wild cultivation of Grifola frondosa under living Quercus glauca trees. Background Technology

[0002] Grifola frondosa, commonly known as "Maitake mushroom," is a fungus used for both food and medicine. It commonly grows wild around chestnut and oak trees during summer and autumn. The fruiting body is fleshy, with short stalks and coral-like branches, forming overlapping clusters. It has a strong, pleasant mushroom aroma; the flesh is crisp and tender, and does not fall apart even after prolonged cooking. It possesses excellent health benefits and high medicinal value. In recent years, it has become popular as a health food in markets such as Japan and Singapore. Artificial cultivation techniques for Grifola frondosa mostly involve surface soil cultivation under forest canopy. However, this method results in a certain gap in taste and nutritional value compared to wild Grifola frondosa. Furthermore, the yield and management techniques for wild Grifola frondosa are limited. Therefore, semi-wild cultivation of Grifola frondosa under the specific climatic conditions of Fanjingshan Mountain is of significant value. To this end, we propose a method for semi-wild cultivation of Grifola frondosa under living oak trees. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to overcome the existing defects and provide a method for semi-wild cultivation of Grifola frondosa under living Quercus glauca trees. This method solves the problems of cumbersome artificial cultivation techniques, poor nutritional value and flavor, and high cultivation costs of Grifola frondosa, and can effectively solve the problems in the background art.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a method for semi-wild cultivation of *Grifola frondosa* under living *Quercus glauca* trees, the method comprising the following steps:

[0005] Step 1: Select concentrated forests of Quercus glauca in the mid-subtropical humid monsoon climate region for the cultivation of Grifola frondosa. The forest should be located at an altitude of 600-1000 meters and have an average annual rainfall of 1100-2600 mm. Use a thermometer and hygrometer to monitor the temperature and humidity of the forest in real time.

[0006] Step 2: For the cultivated forest land, broad-leaved forests with oak as the dominant tree species should be selected, and small-leaved oak and Guizhou oak are preferred;

[0007] Step 3: Select a living oak tree as the target tree for inoculation of Grifola frondosa mycelium. The tree should have large, exposed roots, natural gullies suitable for Grifola frondosa growth, and a slope that does not accumulate water. At the same time, ensure that the surrounding water source is clean and unpolluted.

[0008] Step 4: Collect wild Grifola frondosa, wipe it with alcohol swabs for disinfection, then use a sterile knife to cut off an uncontaminated tissue block at the junction of the cap and stipe of Grifola frondosa, place it in a petri dish, complete tissue separation and inoculation culture on a clean bench, and supplement light and ventilation as needed;

[0009] Step 5: After the mycelial culture is completed, at the end of March, use quicklime to disinfect the inoculation area of ​​the living oak root. Then, use a hole-making tool to drill 10-15 inoculation holes in the disinfected area. Use tweezers to inoculate the cultured mycelium into the holes. Seal the hole openings with columnar sawdust and disinfect again.

[0010] Step Six: After inoculation, regularly monitor and observe the growth of mycelium and fruiting bodies, and take measures to prevent and control diseases, pests, rainstorms, and surface runoff.

[0011] Step 7: After the maitake mushrooms emerge from May to September, select the best harvest time based on the growth of the fruiting bodies, and clean up the dead branches and weeds in the harvested maitake mushrooms. After cleaning, dry the whole fruiting bodies or store them at a low temperature of 4-8℃.

[0012] Preferably, in step one, the average annual temperature of the forest land in the mid-subtropical humid monsoon climate region is 6-17°C, and the average annual relative humidity is 80%.

[0013] Preferably, in step two, the canopy closure of the broad-leaved forest is 0.5-0.8, and the slope of the forest is less than 30 degrees.

[0014] Preferably, in step three, the target tree inoculated with mycelium is 60-100 years old.

[0015] Preferably, in step four, the alcohol concentration of the alcohol swab is 70-75%.

[0016] Preferably, in step four, the inoculation time of wild maitake mushroom is 15-20 days, and the temperature inside the culture dish after inoculation is 20-26℃.

[0017] Preferably, in step five, the inoculation hole at the root of the oak tree has a diameter of 1.5-2.0 cm and a depth of 2.0-3.0 cm.

[0018] Preferably, in step five, the mycelium can grow normally in the range of 20-30℃, with the optimal temperature range being 24-27℃, the optimal relative humidity being 65%, and the optimal pH range being 5.5-6.5.

[0019] Preferably, in step six, the mycelium can form fruiting bodies at 16-24°C, and the optimal temperature range for fruiting bodies is 18-21°C, with an optimal relative humidity of 90%.

[0020] Preferably, in step seven, the harvesting criteria for the maitake mushroom are: ① The cap is an irregular semi-circle, overlapping and extending outwards, with a light gray or grayish-white surface, and a grayish-white growth ring at the edge of the cap, slightly curled inwards; ② A layer of pores appears at a height of 1 cm from the ground on the stipe; ③ It has a strong mushroom aroma.

[0021] Compared with the prior art, the beneficial effects of this invention are as follows: This method of semi-wild cultivation of Grifola frondosa under living Quercus glauca trees has the following advantages:

[0022] 1. By limiting the wild growth area and forest land of Grifola frondosa, the production efficiency of Grifola frondosa can be improved. Fanjingshan in Tongren City is the best. At the same time, by selecting living Quercus glauca for Grifola frondosa cultivation, the culture medium and its preparation process can be eliminated, and the light, temperature and humidity management at each growth stage of Grifola frondosa can be reduced, thereby reducing cultivation costs and solving the problem of poor nutritional value and flavor of artificially cultivated Grifola frondosa.

[0023] 2. Provide sufficient light and ventilation during mycelial cultivation, and strictly control the temperature inside the culture dish to prevent problems such as hypoxia and excessive light exposure in the mycelium, thereby avoiding the occurrence of yellow water.

[0024] 3. Monitor the growth of mycelium and fruiting bodies through multiple inspections, and take timely measures to prevent and control diseases and pests of Grifola frondosa. Before the rainy season, dig drainage ditches to prevent rainstorms and surface runoff from causing losses to the yield of Grifola frondosa fruiting bodies.

[0025] 4. By cleaning up the dead branches and weeds in the harvested maitake mushrooms, the impurities can be prevented from affecting the quality of the maitake mushrooms. At the same time, the cleaned maitake mushrooms are dried or stored at a low temperature of 4-8℃ to facilitate subsequent storage and transportation. Attached Figure Description

[0026] Figure 1 This is a schematic diagram of the cultivation method of the present invention; Detailed Implementation

[0027] The following will be combined with the appendix of this invention. Figure 1 The technical solutions in the embodiments of the present invention are clearly and completely described herein. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0028] Example 1:

[0029] A method for semi-wild cultivation of *Grifola frondosa* under *Quercus glauca* trees, comprising the following steps:

[0030] Step 1: Select concentrated forests of *Quercus glauca* in a subtropical humid monsoon climate region for *Grifola frondosa* cultivation. The forest elevation ranges from 600 to 1000 meters, with an average annual rainfall of 1100-2600 mm, an average annual temperature of 6-17℃, and an average annual relative humidity of 80%. The demonstration sites for *Grifola frondosa* cultivation are located as follows: Demonstration Site ①: 109°22'41.3879", 27°40'40.6432", elevation 600m; Demonstration Site ②: 108°47'45.4387", 27°53'06.9665", elevation 831m; Demonstration Site ③: 108°47'45.4387", 27°53'06.9665", elevation 1000m.

[0031] Step 2: For the cultivated forest land, broad-leaved forests with oak as the dominant tree species should be selected, especially small-leaved oak and Guizhou oak. The canopy closure of the forest land should be 0.5-0.8 and the slope should be less than 30 degrees.

[0032] Step 3: Select living oak trees as target trees for inoculation of Grifola frondosa mycelium. The roots of the trees to be cultivated should be large and exposed, with natural gullies suitable for the growth of Grifola frondosa, and sloped to prevent water accumulation. At the same time, ensure that the surrounding water source is clean and unpolluted. The age of the trees to be cultivated should be 60-100 years.

[0033] Step 4: Collect wild Grifola frondosa and disinfect it by wiping it with alcohol swabs (70-75% alcohol concentration). Use a sterile knife to cut an uncontaminated tissue block at the junction of the cap and stipe of Grifola frondosa, place it in a petri dish, and complete tissue separation and inoculation on a laminar flow hood. Use a light lamp to supplement the illumination according to the mycelial growth. The inoculation time of wild Grifola frondosa in the petri dish is 15-20 days, and the temperature inside the petri dish is 20-26℃ after inoculation.

[0034] Step 5: After the mycelial culture is completed, disinfect the inoculation area of ​​the living oak rootstock with quicklime at the end of March. Then, use a hole driller to drill 10-15 inoculation holes in the disinfected area. The inoculation holes should be 1.5-2.0 cm in diameter and 2.0-3.0 cm deep. Use tweezers to inoculate the cultured mycelium into the holes. Seal the hole openings with columnar sawdust and disinfect again. The mycelium can grow normally in the range of 20-30℃, with the optimal temperature being 24-27℃, the optimal relative humidity being 65%, and the optimal pH being 5.5-6.5.

[0035] Step 6: After inoculation, regularly monitor and observe the growth of mycelium and fruiting bodies, and take measures to prevent and control diseases, pests, rainstorms and surface runoff. The mycelium of Grifola frondosa can form fruiting bodies at 16-24℃, the optimal temperature for fruiting bodies is 18-21℃, and the optimal relative humidity is 90%.

[0036] Step 7: After the maitake mushrooms emerge from May to September, select the best harvest time based on the growth of the fruiting bodies. Clean up any dead branches and weeds during the harvest. After cleaning, dry the whole mushrooms or store them at a low temperature of 4-8℃. The harvesting criteria for maitake mushrooms are: ① The cap is an irregular semi-circle, overlapping and extending outwards, with a light gray or grayish-white surface. A grayish-white growth ring does not appear at the edge of the cap, and it is slightly rolled inwards; ② A layer of pores appears at a height of 1cm from the ground on the stipe; ③ It has a strong mushroom aroma.

[0037] Demonstration sites for Grifola frondosa were established at different altitudes, and environmental indicators such as temperature and rainfall were measured at each site. After two years of continuous follow-up investigation, the mushroom production of Grifola frondosa at different altitudes is now presented:

[0038] Table 1. Fruiting of *Grifola frondosa* at different altitudes

[0039]

[0040] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made based on the content of the present invention specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A method for semi-wild cultivation of Grifola frondosa under living Quercus glauca trees, characterized in that: The method for semi-wild cultivation of Grifola frondosa under living Quercus glauca trees includes the following steps: Step 1: Select concentrated forests of Quercus glauca in the mid-subtropical humid monsoon climate region for the cultivation of Grifola frondosa. The forest should be located at an altitude of 600-1000 meters and have an average annual rainfall of 1100-2600 mm. Use a thermometer and hygrometer to monitor the temperature and humidity of the forest in real time. Step 2: For the cultivated forest land, broad-leaved forests with oak as the dominant tree species should be selected, specifically small-leaved oak and Guizhou oak. Step 3: Select a living oak tree as the target tree for inoculation of Grifola frondosa mycelium. The tree should have large, exposed roots, natural gullies suitable for Grifola frondosa growth, and a slope that does not accumulate water. At the same time, ensure that the surrounding water source is clean and unpolluted. Step 4: Collect wild Grifola frondosa, wipe it with alcohol swabs for disinfection, then use a sterile knife to cut off an uncontaminated tissue block at the junction of the cap and stipe of Grifola frondosa, place it in a petri dish, complete tissue separation and inoculation culture on a clean bench, and supplement light and ventilation as needed; Step 5: After the mycelial culture is completed, at the end of March, use quicklime to disinfect the inoculation area of ​​the living oak root. Then, use a hole-making tool to drill 10-15 inoculation holes in the disinfected area. Use tweezers to inoculate the cultured mycelium into the holes. Seal the hole openings with columnar sawdust and disinfect again. Step Six: After inoculation, regularly monitor and observe the growth of mycelium and fruiting bodies, and take measures to prevent and control diseases, pests, rainstorms, and surface runoff. Step 7: After the maitake mushrooms emerge from May to September, select the best harvest time according to the growth of the fruiting bodies, and clean up the dead branches and weeds in the maitake mushrooms. After cleaning, dry the whole fruiting bodies or store them at a low temperature of 4-8℃. In step one, the average annual temperature of the forest land in the mid-subtropical humid monsoon climate region is 6-17°C, and the average annual relative humidity is 80%; in step two, the canopy closure of the broad-leaved forest land is 0.5-0.8, and the slope of the forest land is less than 30 degrees; in step four, the inoculation time of the wild maitake mushroom is 15-20 days, and the temperature inside the culture dish after inoculation is 20-26°C.

2. The method for semi-wild cultivation of Grifola frondosa under living Quercus glauca trees according to claim 1, characterized in that: In step three, the target tree inoculated with mycelium is 60-100 years old.

3. The method for semi-wild cultivation of *Grifola frondosa* under living *Quercus glauca* trees according to claim 1, characterized in that: In step four, the alcohol concentration of the alcohol swab is 70-75%.

4. The method for semi-wild cultivation of Grifola frondosa under living Quercus glauca trees according to claim 1, characterized in that: In step five, the inoculation holes at the roots of the oak tree are 1.5-2.0 cm in diameter and 2.0-3.0 cm in depth.

5. The method for semi-wild cultivation of Grifola frondosa under living Quercus glauca trees according to claim 1, characterized in that: In step five, the optimal temperature range for mycelial growth is 24-27℃, the optimal relative humidity is 65%, and the optimal pH range is 5.5-6.

5.

6. The method for semi-wild cultivation of Grifola frondosa under living Quercus glauca trees according to claim 1, characterized in that: In step six, the optimal temperature range for the sub-entity is 18-21℃, and the optimal relative humidity is 90%.

7. The method for semi-wild cultivation of Grifola frondosa under living Quercus glauca trees according to claim 1, characterized in that: In step seven, the harvesting criteria for the maitake mushroom are as follows: ① The cap is an irregular semi-circle, overlapping and extending outwards, with a light gray or grayish-white surface, and a grayish-white growth ring at the edge of the cap, slightly curled inwards; ② A layer of pores appears at a height of 1 cm from the ground on the stipe; ③ It has a strong mushroom aroma.

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