Industrialized efficient fruiting device and culture method for fruity mushrooms

Abstract

The invention discloses a fruity mushroom factory-like efficient fruiting device and a cultivation method.The fruiting device comprises a cylinder made of black plastic, the periphery of the cylinder is provided with a plurality of gaps and a plurality of plastic parts which are arranged at intervals, and the cylinder is provided with a buckle structure and can be opened so that fruity mushroom sticks can be contained in the cylinder after bag removal; the upper end of the cylinder is open, the lower end of the cylinder is closed, mushroom sticks are allowed to stand for fruiting, and fruiting is conducted from the upper end and peripheral gaps at the same time so as to increase the oxygen contact area. According to the fruiting device, fruity mushroom compost can be prevented from being scattered, enough oxygen can be provided for fruity mushrooms, fruiting of the fruity mushrooms from the upper portion and the periphery of a mushroom bag can be completely achieved at the same time, and nutrients of a culture medium in a mushroom stick can be basically and completely utilized once. The fruiting device is low in cost, can be repeatedly used, and can realize efficient factory production of fruity mushrooms.

Description

Technical Field

[0001] The present invention relates to the technical field of factory-based cultivation of edible fungi, and in particular to a factory-based efficient fruiting device and a cultivation method for fruity mushrooms. Background Art

[0002] Fruity mushroom, also known as palmate ear mushroom, belongs to the phylum Basidiomycota, class Hymenomycetes, order Agaricales, family Trichoderma, and genus Pleurotus. Its synonym is net-capped pleurotus, and its commercial name is fruity mushroom. Studies have found that this species is more likely to occur in swamps, streams, or areas with intermittent flooding and high canopy density. It occurs in the Changbai Mountain area from late June to August.

[0003] The main characteristics of the fruity mushroom are the umbrella-shaped cap with curled inward edges and the continuous stipes. It is edible and delicious. The stipes are crisp, sweet and tender. The caps are rich in colloid and high in polysaccharides. The stipes will naturally secrete golden sticky water droplets in the early stages of growth, and then gradually turn orange or dark red. There are irregular cracks on the surface of the cap, which looks like lychee. The cap will emit a strong and special fruity aroma when it grows. The fruiting bodies are suitable for making soups, stir-fries, and stews. Fresh mushrooms can also be used to make tea. The soup is pink or dark red and has a unique flavor.

[0004] Fruity mushrooms have a high calcium content and are a high-calcium food among fungi. They can supplement calcium and prevent calcium loss in infants, children, and middle-aged and elderly people. At the same time, fungal polysaccharides can prevent and inhibit tumors and prevent cancer. Fungal proteins can prevent and improve the three highs in middle-aged and elderly people. In addition, they are rich in trace elements and are an excellent health and wellness food.

[0005] The morphology of the aerial mycelium of Agaricus oxysporum is quite special, with a strong powdery feel. The mycelium of Agaricus oxysporum is poorly connected. When the mycelium matures in the later stage, it will secrete gelatinous mucus by itself, which also indicates that the mycelium has matured and entered the reproductive stage. It will affect the air permeability of the culture medium and cause the fungus to grow slowly. The primordium will not appear before the mycelium is fully grown, which will cause insufficient nutrient accumulation and affect the yield.

[0006] Fruity mushrooms require a lot of oxygen to grow and have a short ripening period. Current alternative cultivation methods only open the bag from the top when producing mushrooms, resulting in many primordia appearing around the mushroom sticks. This, coupled with poor mycelial connectivity, prevents the underlying substrate from being fully utilized, resulting in a low bioconversion rate for the cultivation substrate and impacting yield. Typically, only three flushes of mushrooms are produced, resulting in a prolonged growth period and unsuitable for factory production. If the mushrooms are directly removed from the bag, the mycelium becomes sparse and powdery, lacking adhesion, and easily breaks the mushroom sticks. Summary of the Invention

[0007] In view of this, and to address the above-mentioned technical problems, the present invention aims to provide a highly efficient, factory-scale fruiting device and cultivation method for shiitake mushrooms. After removing the shiitake mushrooms from their bags, they are directly placed into the fruiting device. This device prevents the shiitake mushroom culture medium from dispersing and provides sufficient oxygen to the shiitake mushrooms. This device allows the shiitake mushrooms to simultaneously fruit from above and around the mushroom bags, essentially fully utilizing the nutrients in the cultivation medium within the mushroom sticks. This device is low-cost and reusable, enabling highly efficient, factory-scale production of shiitake mushrooms.

[0008] The technical solutions adopted are:

[0009] The invention provides a high-efficiency factory-based fruiting device for fruity mushrooms, comprising:

[0010] A cylinder made of black plastic has multiple gaps and multiple plastic parts arranged at intervals around the periphery of the cylinder. The cylinder is provided with a snap-fit structure that can be opened to load the unbagged fruit mushroom sticks, so that one fruit mushroom stick can fill a corresponding cylinder. The upper end of the cylinder is open and the lower end is closed, allowing the mushroom sticks to stand and produce mushrooms, and mushrooms to be produced simultaneously from the upper end and the surrounding gaps to increase the oxygen contact area.

[0011] Furthermore, the length of the cylinder is 18±1 cm, the diameter is 11±1 cm, and the wall thickness is 0.5±0.1 cm; the length of the fruity mushroom stick is 18±1, and the diameter is 11±1 cm.

[0012] Furthermore, the width of the gap is 2±0.1 cm, and the width of the plastic part is 1±0.1 cm.

[0013] A method for cultivating fruit-flavored mushrooms of the present invention comprises the following steps:

[0014] S1. Preparation of in vitro mother cultures: Inoculate the Pleurotus ostreatus tissue pieces into the mother culture medium and culture at 20-22°C for 10-15 days to obtain in vitro mother cultures;

[0015] S2. Preparation of liquid bacteria: The test tube mother species obtained in step S1 was accessed to a liquid culture medium for expansion of the liquid bacteria culture;

[0016] S3. Growth Management: Sterilize the culture medium in bags, inoculate the liquid culture medium under aseptic conditions, and culture at 20-24°C for 35-40 days until the mycelium is fully grown.

[0017] S4. Fruiting Management: When the mycelium becomes tangled and produces small white primordia, remove the bag and place it in the fruiting device described in any one of claims 1-3. Control the fruiting temperature at 15-22°C, the humidity at 88-92%, the carbon dioxide concentration below 1000ppm, and the light intensity at 200lx blue light. When the mushroom bodies grow to more than 2 cm, control the carbon dioxide concentration at 500ppm until the first batch of mushroom bodies is harvested.

[0018] Furthermore, in step S1, the method for preparing the mother culture medium includes:

[0019] Wash and peel 200 g of potatoes, cut into small cubes, add 1000 mL of water and boil for 30 minutes, filter with gauze, and make up the filtrate to 1000 mL. Add 20 g of agar powder, 0.5 g of magnesium sulfate, 1.0 g of potassium dihydrogen phosphate, 2.5 g of peptone, 20 g of glucose, and 1.0 g of vitamin B1. Heat again until the agar powder is fully melted and then put into a test tube.

[0020] Furthermore, in step S2, the method for preparing the liquid culture medium includes:

[0021] Wash and peel 200-220 grams of potatoes, cut into thin slices, add 1000 mL of water and boil for 20-25 minutes, filter with gauze, take the filtrate and add water to 1000 mL, add 0.5-1 g of magnesium sulfate, 0.8-1.5 g of potassium dihydrogen phosphate, 2.5-3 g of peptone, 20-25 g of glucose and 0.5-1.0 g of vitamin B1 powder, heat again until completely melted, and put into a shake flask.

[0022] Furthermore, in step S3, the culture medium is selected from one of the following AD formulas, wherein the content is calculated by weight percentage:

[0023] A. 40% broadleaf wood sawdust, 20% cottonseed hulls, 20% wheat bran, 10% crushed corn kernels (3-6mm in size), 8% soybean meal, 1% gypsum, and 1% lime;

[0024] B. Sawdust 69%, wheat bran 15%, corn flour 10%, soybean flour 5%, lime 0.5%, gypsum 0.5%;

[0025] C. Hard wood chips 78%, wheat bran 20%, lime 1%, gypsum 1%;

[0026] D. Cottonseed hulls 34%, hardwood sawdust 34%, wheat bran 20%, lime 1%, gypsum 1%.

[0027] Furthermore, in step S4, the fruiting temperature is 18-20°C.

[0028] Furthermore, the cultivation method further comprises S5. After harvesting, the mushrooms are managed for the next fruiting period, and the management method is the same as the first fruiting period, wherein the carbon dioxide concentration is controlled at 650-750 ppm, and the mushrooms are harvested twice within a 20-day growth cycle.

[0029] Furthermore, water is added to the culture medium until the moisture content is controlled to be 55%-60%, and the pH value is controlled between 5-6.

[0030] The beneficial effects of the present invention are:

[0031] When the fruity mushroom sticks mature, they can be fruited simultaneously from the top and surrounding gaps, fully utilizing the nutrients in the cultivation medium in one wave, making it suitable for factory production. A 1cm-wide plastic portion around the sticks effectively prevents the mushrooms from falling apart. This fruiting device effectively increases the contact area between the fruity mushrooms and the air, increasing oxygen intake and improving the yield and quality of the fruity mushrooms.

[0032] That is, after the fruiting mushroom bags are unbagged, they are directly placed in the fruiting device. This device prevents the fruiting mushroom culture medium from dispersing and provides sufficient oxygen to the fruiting mushrooms. This allows the fruiting mushrooms to be fruited simultaneously from above and around the bags, ensuring that the nutrients in the cultivation medium within the mushroom sticks are essentially fully utilized in one go. This fruiting device is low-cost and reusable, enabling efficient factory-scale production of fruiting mushrooms. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is a schematic structural diagram of a high-efficiency factory-scale fruiting device for fruity mushrooms according to Example 1;

[0034] Figure 2 This is a photo of a fruit-flavored mushroom produced in Example 1. DETAILED DESCRIPTION

[0035] The present invention is described in detail below through specific examples, but the use and purpose of these exemplary embodiments are only used to illustrate the present invention and do not constitute any form of limitation on the actual protection scope of the present invention, and do not limit the protection scope of the present invention to these.

[0036] Example 1

[0037] See also Figure 1As shown, a factory-based efficient fruiting device for shiitake mushrooms includes a cylinder made of black plastic material, with a length of 18±1 cm, a diameter of 11±1 cm, and a wall thickness of 0.5±0.1 cm. The periphery of the cylinder is provided with a plurality of gaps 1 and a plurality of plastic parts 2 arranged at intervals, with a width of 2±0.1 cm for the gaps 1 and a width of 1±0.1 cm for the plastic parts 2. The cylinder is provided with a snap-fit structure 3, which can be opened to load shiitake mushroom sticks after bagging, with the length of the shiitake mushroom sticks being 18±1 and the diameter being 11±1 cm, so that one shiitake mushroom stick can fill a corresponding cylinder. The upper end 4 of the cylinder is open and the lower end 5 is closed, allowing the mushroom sticks to stand and fruit, and fruiting from the upper end 4 and the surrounding gaps 1 at the same time to increase the oxygen contact area.

[0038] When the fruity mushroom sticks mature, they can be fruited simultaneously from the top and surrounding gaps, fully utilizing the nutrients in the cultivation medium in one wave, making it suitable for factory production. A 1cm-wide plastic portion around the sticks effectively prevents the mushrooms from falling apart. This fruiting device effectively increases the contact area between the fruity mushrooms and the air, increasing oxygen intake and improving the yield and quality of the fruity mushrooms.

[0039] The present embodiment provides a method for cultivating fruit-flavored mushrooms, which comprises the following steps:

[0040] S1. Preparing a test tube mother culture: Inoculate a Pleurotus ostreatus tissue block into a mother culture medium and culture at 20-22°C for 10-15 days to obtain a test tube mother culture. The preparation method of the mother culture medium comprises the following steps: wash, peel, and dice 200 g of potatoes, add 1000 mL of water, boil for 30 minutes, filter through gauze, and add the filtrate to 1000 mL. Add 20 g of agar powder, 0.5 g of magnesium sulfate, 1.0 g of potassium dihydrogen phosphate, 2.5 g of peptone, 20 g of glucose, and 1.0 g of vitamin B1, and heat again until the agar powder is fully melted before placing in a test tube.

[0041] S2. Preparing a liquid culture: Inoculate the test tube culture obtained in step S1 into a liquid culture medium for expansion of the liquid culture medium; the preparation method of the liquid culture medium comprises the following steps: wash, peel, and thinly slice 200-220 g of potatoes, add 1000 mL of water, boil for 20-25 minutes, filter through gauze, take the filtrate, and add water to 1000 mL. Add 0.5-1 g of magnesium sulfate, 0.8-1.5 g of potassium dihydrogen phosphate, 2.5-3 g of peptone, 20-25 g of glucose, and 0.5-1.0 g of vitamin B1 powder, heat again until completely melted, and place in a shake flask.

[0042] S3. Mycelial management: Sterilize the culture medium in bags, inoculate the liquid fungus under aseptic conditions, and culture at 20-24°C for 35-40 days until the mycelium is fully grown; the formula of the culture medium is: 40% broad-leaved wood sawdust, 20% cottonseed hulls, 20% wheat bran, 10% crushed corn particles with a particle size of 3-6mm, 8% soybean meal powder, 1% gypsum and 1% lime; add water to the culture medium to control the moisture content to 55%-60%, based on the weight of the culture medium, and control the water content by adding water in a quantitative manner by mixing the material; and the pH value is 6, and the above formula content is weight percentage.

[0043] S4. Fruiting Management: When the mycelium is tangled and produces small white primordia, remove the bag and place it in the above-mentioned fruiting device. Control the fruiting temperature at 18-20℃, humidity at 88-92%, carbon dioxide concentration below 1000ppm, and light intensity at 200lx blue light. When the mushrooms grow to more than 2 cm, control the carbon dioxide concentration at 500ppm until the first batch of mushrooms are harvested. Figure 2 shown.

[0044] S5. After harvesting, the next crop of mushrooms is managed in the same manner as the first crop. The carbon dioxide concentration is controlled at 650-750ppm, and the mushrooms are harvested twice within a 20-day growth cycle. Each bag of mushroom sticks produces about 350 grams of mushrooms.

[0045] This cultivation method is carried out in a factory-based intelligent temperature-controlled mushroom cultivation room, and can be cycled for 9 times per year.

[0046] Fruity mushrooms are unique because they are packaged tightly and protected from air, resulting in a darker color. However, they regain their natural color and plumpness after 10 minutes of exposure to air. They can also be restored to fullness and freshness after 5 minutes in the sun. Fresh fruity mushrooms have a shelf life of 7-10 days in a refrigerator or cold storage at 2-4°C. Quick-frozen fruity mushrooms have a shelf life of 3-5 months at -8-18°C.

[0047] This fruity mushroom variety exudes a unique and rich fruity aroma during the mycelial and fruiting stages. It also secretes a golden-orange, juice-like secretion at the junction of the stem and cap. This secretion is slightly sweet, and when cooked, the cap reveals a thick, rich gelatinous layer, resulting in a crispy, sweet texture. The secretion is also sticky and slippery, giving the fruity mushroom a crisp, tender, and smooth texture with a sweet aftertaste. It can be eaten directly or used in soups for a more flavorful flavor.

[0048] After extraction and nutritional component testing, see Table 1 below. The results show that this variety contains a high level of fungal polysaccharides, which have the effects of protecting the liver, moisturizing the intestines, detoxifying, and beautifying the skin. It can be used in the food and beverage and cosmetics fields and has great development value.

[0049] Table 1

[0050] project Inspection basis unit Example 1 Test results Example 2 Test results calcium GB5009.92-2016 mg / kg 46.5 46.8 magnesium GB5009.268-2016 mg / kg 0.21 0.23 copper GB5009.13-2017 mg / kg 0.03 0.05 zinc GB5009.14-2017 mg / kg 0.51 0.62 iron GB5009.90-2016 mg / kg 1.33 1.36 manganese GB5009.268-2016 mg / kg 0.10 0.12 potassium GB5009.91-2017 mg / kg 2.60 2.59 sodium GB5009.91-2017 mg / kg 3.43 3.41 arsenic GB5009.11-2014 mg / kg 0.0316 0.0308 lead GB5009.12-2017 mg / kg 0.24 0.27 cadmium GB5009.15-2014 mg / kg 0.13 0.10 mercury GB5009.17-2014 mg / kg 0.0031 0.0028 selenium GB5009.93-2017 mg / kg 0.0072 0.0061 polysaccharides GB / T15672-2009 % 24.33 24.24 crude protein GB5009.5-2016 % 16.9 16.7 crude fat GB / T6433-2016 g / kg 6.5 6.1

[0051] Example 2

[0052] Referring to Example 1, the difference from Example 1 is that the formula of the culture medium in this example is: 69% sawdust, 15% wheat bran, 10% corn flour, 5% soybean flour, 0.5% lime, and 0.5% gypsum, and the content is in weight percentage.

[0053] Example 3

[0054] Referring to Example 1, the difference from Example 1 is that the formula of the culture medium of this example is: 78% hard sawdust, 20% wheat bran, 1% lime, and 1% gypsum, and the content is in weight percentage.

[0055] Example 4

[0056] Referring to Example 1, the difference from Example 1 is that the formula of the culture medium of this example is: 34% cottonseed hulls, 34% hard sawdust, 20% wheat bran, 1% lime, and 1% gypsum, and the content is in weight percentage.

[0057] The aerial mycelium of Pleurotus ostreatus has a unique morphology, with a strong powdery texture and a faint sweet aroma. The mycelium is relatively undeveloped, gradually turning pale pink after the bottle is full, accompanied by noticeable water exudation. Experiments revealed that fruiting bodies could be produced in all the composts formulated in Examples 1-4. In Examples 1-2, the aerial mycelium grew more vigorously; in Examples 3-4, mycelial growth was relatively slow and weaker; and in Example 1, fruiting body primordia appeared earliest.

[0058] The results of artificial cultivation experiments showed that Pleurotus ostreatus can produce fruiting bodies under artificial culture conditions, the temperature range of Pleurotus ostreatus primordium occurrence is relatively wide, and it has no strict dependence on light and temperature difference.

[0059] Pleurotus ostreatus mycelium can grow in a pH range of 4-11, with the best performance between pH 5 and 6. Therefore, it can be seen that although Pleurotus ostreatus mycelium can grow in a wide pH range, the most suitable pH range is relatively narrow, which may become a major limiting factor for its growth and development, with the optimal pH being 6.

[0060] The series of detailed descriptions listed above are only specific descriptions of feasible embodiments of the present invention. They are not intended to limit the scope of protection of the present invention. Any equivalent embodiments or changes that do not deviate from the technical spirit of the present invention should be included in the scope of protection of the present invention.

Claims

1. A high-efficiency fruiting device for fruity mushrooms, characterized in that: include: A cylinder made of black plastic has multiple gaps and multiple plastic parts arranged at intervals around the periphery of the cylinder. The cylinder is provided with a snap-fit structure that can be opened to load the unbagged fruit mushroom sticks, so that one fruit mushroom stick can fill a corresponding cylinder. The upper end of the cylinder is open and the lower end is closed, allowing the mushroom sticks to stand and produce mushrooms, and mushrooms to be produced simultaneously from the upper end and the surrounding gaps to increase the oxygen contact area.

2. The high-efficiency fruiting device for fruity mushrooms according to claim 1, characterized in that: The length of the cylinder is 18±1 cm, the diameter is 11±1 cm, and the wall thickness is 0.5±0.1 cm; the length of the fruity mushroom stick is 18±1, and the diameter is 11±1 cm.

3. The high-efficiency fruiting device for fruity mushrooms according to claim 1, characterized in that: The width of the gap is 2±0.1 cm, and the width of the plastic part is 1±0.1 cm.

4. A method for cultivating fruit-flavored mushrooms, characterized in that: The following steps are involved: S1. Preparation of in vitro mother cultures: Inoculate the Pleurotus ostreatus tissue pieces into the mother culture medium and culture at 20-22°C for 10-15 days to obtain in vitro mother cultures; S2. Preparation of liquid bacteria: The test tube mother species obtained in step S1 was accessed to a liquid culture medium for expansion of the liquid bacteria culture; S3. Growth Management: Sterilize the culture medium in bags, inoculate the liquid culture medium under aseptic conditions, and culture at 20-24°C for 35-40 days until the mycelium is fully grown. S4. Fruiting Management: When the mycelium becomes tangled and produces small white primordia, remove the bag and place it in the fruiting device described in any one of claims 1-3. Control the fruiting temperature at 15-22°C, the humidity at 88-92%, the carbon dioxide concentration below 1000ppm, and the light intensity at 200lx blue light. When the mushroom bodies grow to more than 2 cm, control the carbon dioxide concentration at 500ppm until the first batch of mushroom bodies is harvested.

5. The method for cultivating fruit-flavored mushrooms according to claim 4, wherein: In step S1, the method for preparing the mother culture medium includes: Wash and peel 200 g of potatoes, cut into small cubes, add 1000 mL of water and boil for 30 minutes, filter with gauze, and make up the filtrate to 1000 mL. Add 20 g of agar powder, 0.5 g of magnesium sulfate, 1.0 g of potassium dihydrogen phosphate, 2.5 g of peptone, 20 g of glucose, and 1.0 g of vitamin B1. Heat again until the agar powder is fully melted and then put into a test tube.

6. The method for cultivating fruit-flavored mushrooms according to claim 4, characterized in that: In step S2, the method for preparing the liquid culture medium includes: Wash and peel 200-220 grams of potatoes, cut into thin slices, add 1000 mL of water and boil for 20-25 minutes, filter with gauze, take the filtrate and add water to 1000 mL, add 0.5-1 g of magnesium sulfate, 0.8-1.5 g of potassium dihydrogen phosphate, 2.5-3 g of peptone, 20-25 g of glucose and 0.5-1.0 g of vitamin B1 powder, heat again until completely melted, and put into a shake flask.

7. The method for cultivating fruit-flavored mushrooms according to claim 4, wherein: In step S3, the culture medium is selected from one of the following AD formulas, wherein the content is calculated by weight percentage: A. 40% broadleaf wood sawdust, 20% cottonseed hulls, 20% wheat bran, 10% crushed corn kernels (3-6mm in size), 8% soybean meal, 1% gypsum, and 1% lime; B. Sawdust 69%, wheat bran 15%, corn flour 10%, soybean flour 5%, lime 0.5%, gypsum 0.5%; C. Hard wood chips 78%, wheat bran 20%, lime 1%, gypsum 1%; D. Cottonseed hulls 34%, hardwood sawdust 34%, wheat bran 20%, lime 1%, gypsum 1%.

8. The method for cultivating fruit-flavored mushrooms according to claim 4, wherein: In step S4, the fruiting temperature is 18-20°C.

9. The method for cultivating fruit-flavored mushrooms according to claim 4, wherein: The cultivation method further comprises S5. After harvesting, the mushrooms are put into the next fruiting phase, and the management method is the same as the first fruiting phase, wherein the carbon dioxide concentration is controlled at 650-750 ppm, and the mushrooms are harvested twice within a 20-day growth cycle.

10. The method for cultivating fruit-flavored mushrooms according to claim 4, characterized in that: Water is added to the culture medium until the moisture content is controlled to be 55%-60%, and the pH value is controlled between 5-6.

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