A method for overwintering vitis cultivation of botryosphaeria dothidea

Abstract

The application discloses a method for cultivating Morinda citrifolia over summer in grape forest, and aims at the problems of low yield and difficult mushrooming of Morinda citrifolia caused by high temperature in summer in Qiannan, and utilizes the grape forest intercropping Morinda citrifolia with the shade and rain-sheltering canopy. The method is characterized in that the mycelium full-bagging stick is cultivated over summer through the way of arranging the stick in the field, the environment is timely regulated according to different growth stages, and the nutrient solution and microbial liquid inoculum are innovatively applied in each stage. The method has the following advantages: the natural shading and temperature adjustment of grape branches and leaves are utilized, the cost of 0.8 million yuan per mu of the shed is saved, the biological conversion rate is increased by 3%, the fresh mushroom yield in summer reaches 600 g per stick, the mode of 'grape-Morinda citrifolia-waste mushroom dregs-grape' is constructed, the grape branches are utilized to produce the stick, the waste mushroom dregs are utilized to improve the soil, the mode of 'forest for fungus and fungus for forest' is realized, and the occurrence rate of diseases and insect pests is reduced by more than 8%. The method not only improves the land utilization rate and unit output, but also is easy to popularize, and has important significance for promoting the development of the forest economy.

Description

Technical Field

[0001] The present invention relates to the technical field of the over - summer cultivation of Coriolus subvermisporus under grape orchards, and specifically, it is a method for cultivating Coriolus subvermisporus in grape orchards during the over - summer period. Background Technique

[0002] The grape industry is a pillar industry of agriculture in Sandu County. Coriolus subvermisporus is a local characteristic wild edible mushroom domesticated and cultivated by Guizhou University. It has a smooth taste and strong fragrance, and the price of fresh mushrooms can reach 75 - 80 yuan / kg, with great market potential. At present, Sandu County is vigorously developing the off - season over - summer cultivation of edible fungi industry and building the edible fungi industry as an important industry for rural revitalization in Sandu County.

[0003] Cultivating edible fungi under grape forests has the advantages of rich humus content, loose soil, small wind force, good shading, easy cooling and moisture - retention in the forest land, and can effectively reduce the cultivation and management costs of edible fungi without paying land rental fees. Conducting the off - season over - summer cultivation of edible fungi under grape forests during the over - summer period can obtain high prices for fresh mushrooms and good benefits due to错开 the peak production season. However, due to many production links and high requirements for climate and cultivation management techniques, most areas in Guizhou have not yet mastered the supporting cultivation techniques. Therefore, studying the efficient over - summer intercropping of edible fungi by making full use of the open spaces under grape orchards (under gourd and towel gourd trellises) in the climate conditions of grape orchards in Sandu County, Guizhou, aiming at the actual situation of single variety, single mode and centralized listing of edible fungi in Sandu County, and developing the efficient production of edible fungi is of great significance for recycling local resources, developing ecological and efficient planting, and promoting agricultural efficiency increase and farmer income increase.

[0004] Bacillus subtilis is widely used in controlling pests of various crops. Its insecticidal mechanism is to kill pests by producing specific insect toxins and is basically harmless to non - target organisms. Bacillus subtilis is also a common plant growth promoter, which can be used to improve the growth rate of plants, increase yields and improve quality. Coriolus subvermisporus is an edible fungus, and using a suitable growth promoter helps to improve its growth efficiency. Bacillus subtilis can produce some beneficial substances (such as hormones, enzymes, etc.), enabling Coriolus subvermisporus to better absorb water and nutrients, thus promoting the growth and development of Coriolus subvermisporus. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide a method for cultivating Coriolus subvermisporus in grape orchards during the over - summer period, develop and utilize the open spaces under the forest, solve the problem of the mushroom - growing obstacle of Coriolus subvermisporus in summer and save the costs of building sheds and renting land per mu. After the Coriolus subvermisporus fungus bags are taken out of the bags and arranged in beds for color transformation under the grape rain - shelter shed, they are protected with sun - shading nets for over - summer cultivation. For different growth stages of Coriolus subvermisporus under grape forests, timely regulate the cultivation environment, innovatively apply nutrient solutions and microbial liquid bacterial agents at each stage, reduce the incidence of pests and diseases of Coriolus subvermisporus, and increase the yield of Coriolus subvermisporus in the forest land.

[0006] To achieve the above objectives, this invention provides a suitable *Amanita muscaria* (a type of mycelium) spawn for summer cultivation in grape groves. The spawn is prepared according to the following mass ratio: 40% oak sawdust, 30% mixed sawdust of grape branches and alder trees, 5% corn flour, 18% wheat bran, 3.5% soybean meal, 1.5% gypsum, 0.1% magnesium sulfate, 0.3% superphosphate, 1% slow-release oxygenating agent, 0.5% sugar, and 0.1% potassium dihydrogen phosphate. The mixture is weighed, pH adjusted to 6.0, and moisture content set at 50-55%. After mixing, the mixture is packed into 17cm×55cm×0.04cm polyethylene plastic bags for sterilization, then inoculated with *Amanita muscaria* spawn for mycelial growth and cultivation.

[0007] This invention also provides a method for cultivating *Amanita muscaria* in vineyards during the summer. In this method, the timing of the summer cultivation of *Amanita muscaria* in vineyards is as follows: the spawn is prepared in early December, the mycelium is produced from January to the end of February of the following year, the mycelium is cultivated for more than 80 days, and the summer fruiting period of *Amanita muscaria* is from May to September.

[0008] Furthermore, the treatment method for the color change stage of the mushroom spawn after bag removal is as follows: After treating the seedbeds beneath the vineyard's rain shelter with insecticides and fungicides, place the *Mycorrhiza uralensis* (a type of vine) spawn bags against the grapevines, securing them with thin hemp rope in a figure-eight pattern. Once the *Mycorrhiza uralensis* spawn has reached 80-90 days and its color has increased to 4 / 5 or higher, gently tap the bags to stimulate the mushrooms. For 2-3 consecutive days, spray the bags heavily with water twice a day, morning and evening, to increase temperature fluctuations and relative humidity. After about 3 days, remove the bags when mushroom heads begin to emerge. After removing the bags, rinse the spawn bags thoroughly with water to remove any yellowish liquid produced during metabolism. Use a micro-sprayer to adjust humidity and temperature, and ensure timely ventilation.

[0009] Furthermore, the management methods for the summering primordia stage of *Amanita muscaria* in vineyards, as described above, are as follows: When small white nodules appear on the mushroom logs, roll up the rain shelter film to increase light exposure to 400-500 lx, widening the day-night temperature difference and humidity difference. At night, control the temperature inside the rain shelter to between 15-20℃, and during the day between 18-25℃, with a soil moisture content of 25-30% and air humidity of 70%-75%. Spray a nutrient solution of "30g MSG + 80mg Vitamin B1 + 50g water" three times (within two days), mixing it with water at a rate of 0.2-0.5 kg / m² and spraying it onto the surface of the mushroom logs to induce primordia differentiation.

[0010] Furthermore, the method for inducing bud formation using *Mycorrhiza rubra* overwintering in vineyards, as described above, is as follows: When the diameter of the mycelium buds of *Amanita muscaria* reaches 0.3 cm, spray the surface of the buds with a nutrient solution to promote bud formation. Maintain the nighttime temperature between 18-22℃ and the daytime temperature between 18-25℃ under the grapevines, with a soil moisture content of 35-40% and an air humidity of 75%-80%.

[0011] Furthermore, the management methods for the summering bud stage of *Mycorrhiza rubra* in vineyards, as described above, are as follows: When the mycelium of *Mycorrhiza rubra* grows to a height of 0.5 cm and a cap diameter of 0.5 cm, tie a ring of 6-needle shade netting around the base of the grapevines, 80 cm above the ground, to reduce the light intensity on the substrate to 200-300 lx, preventing the mycelium from drying out, shrinking, or being scorched and dying. Before 11:00 AM, spray water on the greenhouse film and grapevines to control the temperature between 18-26℃. After 9:00 PM, spray water on the greenhouse film and grapevines to control the temperature between 16-23℃. Maintain soil moisture of 45-55% and air humidity of 75-85%. When more than 50% of the mycelium reaches a diameter of 0.8 cm, spray a nutrient solution for the mycelium stage onto the substrate and the surface of the mycelium to promote vigorous growth.

[0012] Furthermore, the management methods for the young mushroom stage of *Mycorrhiza rubra* in vineyards during the summer, as described above, are as follows: When over 60% of the *Malus baccata* caps reach a diameter of 1.5cm or more, spray a nutrient solution for the young mushroom stage onto the substrate and the surface of the young mushrooms to promote vigorous growth. Before 9:30 AM, spray water on the greenhouse film and grapevines to control the temperature between 18-24℃. After 9 PM, spray water on the greenhouse film and grapevines to control the temperature between 16-23℃. Maintain soil moisture of 50-60% and air humidity of 80-85%. Two days later, spray the surface of the substrate with Bacillus subtilis liquid inoculant to prevent pests.

[0013] Furthermore, the management methods for the summering period of *Amanita muscaria* in vineyards, as described above, are as follows: When over 70% of the *Amanita muscaria* caps reach a diameter of 3.5cm or more, remove the shade netting tied between the grapevines in the cultivation bed to increase the light intensity to 400-500 lx. Spray once with a nutrient solution for fruiting body maturation to prevent the fruiting bodies from drying out or being scorched and dying. Two days later, spray a liquid *Bacillus subtilis* inoculant within a 20cm radius of the bed where the mushroom logs are resting to promote the growth of *Amanita muscaria* and inhibit pests from damaging the parts of the logs that are in contact with the ground. Before 8:30 AM, spray water on the greenhouse film and grapevines to control the temperature between 18-24℃; after 8:00 PM, spray water on the greenhouse film and grapevines to control the temperature between 16-23℃, maintaining soil moisture of 50-60% and air humidity of 85-90%.

[0014] Furthermore, the above methods for forest understory cultivation management also include: management during the transition period and harvesting; After the first flush of mushrooms is harvested, clean the mushroom roots on the bed surface. Tie a ring of 6-needle shade netting around the base of the grapevines, 80cm above the ground, to reduce the light intensity on the mushroom logs to 200-300 lx. Maintain the understory temperature between 24-26℃, soil moisture content at 20-30%, and air humidity at 65%-70%. When small white nodules appear on the surface of the mushroom logs, begin primordial stage management. Subsequent stages of management are the same as described above, allowing for the harvest of four flushes of mushrooms.

[0015] In the above method, the primordial nutrient solution is: 30g MSG + 80mg Vitamin B1 + 50g water, mixed with water at a concentration of 0.2-0.5kg / m²; the bud-inducing nutrient solution is: 100kg magnetized water + 50g EM stock solution, mixed with 800g water before use; the bud-stage nutrient solution is: 0.3% sugar + 0.08% amino acids + 0.1% calcium tablets + 1.5‰ zinc sulfate + 1‰ potassium dihydrogen phosphate, mixed with water before use; the young mushroom stage nutrient solution is: 0.5% sugar + 0.1% amino acids + 0.15% calcium tablets + 1.5‰ zinc sulfate + 1.5‰ potassium dihydrogen phosphate, mixed with water before use; the mature stage nutrient solution is: 0.5% brown sugar + 0.1% amino acids + 0.1% calcium tablets + 2‰ zinc sulfate + 2‰ potassium dihydrogen phosphate, mixed with water before use.

[0016] The inventors stated that after inoculating the *Mallotus simonii* spawn into the substrate, the substrate bags are transported to a cultivation room with a controlled temperature of 24℃-26℃ and an RH of 60-70%, and cultured in the dark for 50-55 days until the mycelium fully fills the bags. This substrate bag utilizes abundant grape branches and alder sawdust from the base as raw materials, reducing the production cost. The innovative substrate formula incorporates a slow-release oxygenating agent, 0.5% sugar, and potassium dihydrogen phosphate, ensuring that enzyme activity is activated after inoculation, maintaining the *Mallotus simonii* mycelium's requirements for oxygen, water, and nutrients, and promoting rapid growth.

[0017] The process of removing and arranging the summer-overwintering *Amanita muscaria* spawn sticks in the vineyard involves treating the raised beds below the rain shelter of the vineyard with insecticides and fungicides. For insect control, a 4.3% emulsifiable concentrate of cypermethrin and abamectin is sprayed at 0.13 g / 100㎡-0.22 g / 100㎡, and for fungicide control, a 40% wettable powder of thiabendazole is sprayed at 0.3 g / ㎡-0.4 g / ㎡. Then, the *Amanita muscaria* spawn sticks are placed diagonally against the grapevines and secured with thin hemp rope in a figure-eight pattern.

[0018] Management methods for the summering primordia stage of *Amanita muscaria* in vineyards: spray nutrient solution three times within two days, while increasing light exposure to 400-500 lx, and widening the day-night temperature difference and humidity difference.

[0019] The method for spraying nutrient solution during the fruiting body maturation stage is as follows: 0.5% brown sugar + 0.1% amino acids + 0.1% calcium tablets + 2‰ zinc sulfate + 2‰ potassium dihydrogen phosphate, mixed with water and sprayed onto the surface of the mycelium and fruiting bodies. The method for spraying Bacillus subtilis liquid inoculant is as follows: the dosage is 100g / 667㎡, diluted 800-1000 times, and then re-sprayed every 3 days.

[0020] During the fruiting period, spray the mushrooms with a mushroom-promoting nutrient solution: 200 kg magnetized water + 40 g potassium dihydrogen phosphate + 3 kg wood ash (extracted from magnetized water) + 50 g EM stock solution.

[0021] The working principle of this invention is based on previous research findings: oak and birch wood have good induction effects on ligninase, polyphenol oxidase, and laccase, thus improving the formulation of *Amanita muscaria* spawn. Utilizing abundant grape branch debris from the base as raw material reduces the cost of spawn production. *Bacillus subtilis* kills pests by producing specific insect toxins, while being largely harmless to non-target organisms. *Bacillus subtilis* is also a common plant growth promoter, capable of producing beneficial substances (such as hormones and enzymes) that allow *Amanita muscaria* to better absorb water and nutrients, thereby promoting its growth and development.

[0022] This invention addresses the challenges of mushroom cultivation of *Amanita muscaria* (a type of fungus) during the hot summer months. It leverages the advantages of vineyards, such as abundant humus, loose soil, low wind speeds, good shading, and easy cooling and moisture retention, while eliminating the need for land rental fees. This effectively reduces the costs of edible mushroom cultivation and management. Summer cultivation of edible mushrooms under vineyards, bypassing the peak production season, results in higher fresh mushroom prices and better economic benefits. Furthermore, it addresses the varying nutritional needs of *Amanita muscaria* during its different stages—color change, primordia, bud formation, young fruiting body, maturity, and tide transition—by innovatively developing nutrient solutions and liquid microbial agents for each stage, based on timely environmental control. Precise application at each stage reduces the incidence of pests and diseases, increases the bioconversion rate of the substrate, and improves the yield of *Amanita muscaria* in the vineyard.

[0023] The beneficial effects of this invention are as follows: Mycelium-filled *Amanita muscaria* spawn logs are placed in rain shelters in vineyards, removed from their bags, and then protected with shade netting for summer cultivation. By adjusting the cultivation environment in a timely manner according to the different growth stages of *Amanita muscaria*, and by innovatively applying nutrient solutions and liquid microbial agents at each stage, the invention promotes primordia differentiation of fruiting bodies, reducing the incidence of pests and diseases by more than 8%, increasing the bioconversion rate of spawn logs by 3%, increasing summer yield (600g fresh mushrooms / log) and appearance quality, and saving more than 8,000 yuan per mu in greenhouse construction costs. This invention eliminates the need for greenhouse construction and land rental, solving the problem of difficult mushroom production in summer and saving more than 10,000 yuan per mu in greenhouse construction and soil replacement costs. It is highly targeted, easy to promote, and can boost the development of understory *Amanita muscaria* cultivation and the understory economy. Detailed Implementation

[0024] Example: The summer cultivation method of Guinong Masang No. 1 strain under grapevines is used as an example to illustrate the method.

[0025] Step 1: Arrangement of summer vineyard mulberry mushroom cultivation The timing for intercropping *Mallotus simonii* in vineyards during the summer is as follows: spawn is prepared in early December, and *Mallotus simonii* spawn is produced from January to the end of February of the following year, with the mycelium aged for more than 80 days; the summer fruiting management period for *Mallotus simonii* under the vineyard is from May to September.

[0026] Step Two: Preparation of Summer-Growing Masang Fungus Ivy Sticks According to the following weight ratio: 40% oak sawdust, 30% mixed sawdust of grape branches and alder, 5% corn flour, 18% wheat bran, 3.5% soybean meal, 1.5% gypsum, 0.1% magnesium sulfate, 0.3% superphosphate, 1% slow-release oxygenating agent, 0.5% sugar, and 0.1% potassium dihydrogen phosphate, weigh the materials, adjust the pH to 6.0, and the moisture content to 50-55%. After weighing and mixing, pack the materials into 17cm×55cm×0.04cm polyethylene plastic bags for sterilization. After the bags have cooled, inoculate them with *Aspergillus simonii* spawn and transport them to a culture room with a controlled temperature of 24℃-26℃ and RH of 60-70%. Cultivate in the dark for 50-55 days until the mycelium fills the bags, thus obtaining *Aspergillus simonii* spawn.

[0027] Step 3: Summering of *Amanita muscaria* spawn in vineyards: Removal from bags and color change. After treating the seedbeds beneath the vineyard's rain shelter with insecticides and fungicides, place the *Mycorrhiza uralensis* (a type of vine) spawn bags against the grapevines, securing them with thin hemp rope in a figure-eight pattern. Once the *Mycorrhiza uralensis* spawn has reached 80-90 days and its color has increased to 4 / 5 or higher, gently tap the bags to stimulate the mushrooms. For 2-3 consecutive days, spray the bags heavily with water twice a day, morning and evening, to increase temperature fluctuations and relative humidity. After about 3 days, remove the bags when mushroom heads begin to emerge. After removing the bags, rinse the spawn bags thoroughly with water to remove any yellowish liquid produced during metabolism. Use a micro-sprayer to adjust humidity and temperature, and ensure timely ventilation.

[0028] Step 4: Management of the summering primordia stage of *Amanita muscaria* in vineyards When small white nodules appear on the mushroom logs, roll up the rain shelter film to increase light exposure to 400-500 lx, widening the day-night temperature difference and humidity difference. At night, control the temperature inside the rain shelter to between 15-20℃, and during the day between 18-25℃, with a soil moisture content of 25-30% and air humidity of 70%-75%. Spray a nutrient solution of "30g MSG + 80mg Vitamin B1 + 50g water" three times (within two days), mixing it with water at a rate of 0.2-0.5 kg / m² and spraying it onto the surface of the mushroom logs to induce primordia differentiation.

[0029] Step 5: Summering of grapevines with *Mycorrhiza rubra* fungus to induce bud formation When the mycelium of *Mallotus simonii* reaches a diameter of 0.3 cm, spray the mushroom body with a nutrient solution to promote bud formation: mix 100 kg of magnetized water with 50 g of EM stock solution and 800 g of water, and spray the mixture onto the surface of the mycelium buds. Maintain the nighttime temperature under the grapevines between 18-22℃ and the daytime temperature between 18-25℃, with a soil moisture content of 35-40% and an air humidity of 75%-80%.

[0030] Step Six: Management of Summer-Overwintering Mycorrhiza rubra Bufota var. mongolica ... When the mycelium of *Mycorrhiza rubra* grows to a height of 0.5 cm and a cap diameter of 0.5 cm, tie a ring of 6-needle shade netting around the base of the grapevines, 80 cm above the ground, to reduce the light intensity on the substrate to 200-300 lx, preventing the mycelium from drying out, shrinking, or being scorched and dying. Before 11:00 AM, spray water on the greenhouse film and grapevines to control the temperature between 18-26℃. After 9:00 PM, spray water on the greenhouse film and grapevines to control the temperature between 16-23℃. Maintain soil moisture of 45-55% and air humidity of 75-85%. When more than 50% of the mycelium buds reach a diameter of 0.8 cm, spray a nutrient solution (0.3% sugar + 0.08% amino acids + 0.1% calcium tablets + 1.5‰ zinc sulfate + 1‰ potassium dihydrogen phosphate) mixed with water and sprayed onto the substrate and the surface of the mycelium buds to promote vigorous growth.

[0031] Step 7: Preparation of Bacillus subtilis liquid inoculum The fermentation medium was prepared according to the following mass ratio: 15g glucose, 10g white sugar, 10g starch, 1g yeast extract, 5g peptone, 2g NaNO3, 3g potassium dihydrogen phosphate, 3g CaCO3, pH 7.0, with the remainder being water. The medium was sterilized at 0.1MPa and 121℃ for 25 minutes. 5L of the fermentation medium was poured into a 15L fermenter through the inlet. Seed culture from a shake flask was added to the fermenter at an inoculation rate of 3.5%. The fermentation was carried out at 36-38℃ with controlled temperature, stirring speed, and ventilation. The stirring speed was 205 rpm for 0-1 h, with a ventilation ratio of 1:0.7. After 35 h, the stirring speed was increased to 390 rpm. For 60-65 h, the ventilation ratio was 1:1.1, yielding a liquid Bacillus subtilis inoculum.

[0032] Step 8: Management of Summer-Overwintering Mushroom Stage of *Mycorrhiza rubra* in Vineyards When over 60% of the *Amanita muscaria* caps reach a diameter of 1.5cm or more, spray once with a nutrient solution for the young mushroom stage (0.5% sugar + 0.1% amino acids + 0.15% calcium tablets + 1.5‰ zinc sulfate + 1.5‰ potassium dihydrogen phosphate), mixed with water, and sprayed onto the surface of the mushroom logs and young mushrooms to promote vigorous growth. Before 9:30 AM, spray water on the greenhouse film and grapevines to control the temperature between 18-24℃; after 9 PM, spray water on the greenhouse film and grapevines to control the temperature between 16-23℃. Maintain soil moisture of 50-60% and air humidity of 80-85%. Two days later, spray the surface of the raised beds with Bacillus subtilis liquid inoculant to prevent pests.

[0033] Step Nine: Management of Summer-Overwintering Mycorrhizae in Vineyards During Maturation When over 70% of the *Amanita muscaria* caps reach a diameter of 3.5cm or more, remove the shade netting tied between the grapevines in the cultivation bed to increase the light intensity to 400-500 lx. Spray once with a nutrient solution for fruiting body maturation to prevent the fruiting bodies from drying out or being scorched and dying. Two days later, spray a liquid *Bacillus subtilis* inoculant within a 20cm radius of the bed where the mushroom logs are resting to promote the growth of *Amanita muscaria* and inhibit pests from damaging the parts of the logs that are in contact with the ground. Before 8:30 AM, spray water on the greenhouse film and grapevines to control the temperature between 18-24℃; after 8:00 PM, spray water on the greenhouse film and grapevines to control the temperature between 16-23℃, maintaining soil moisture of 50-60% and air humidity of 85-90%.

[0034] Step 10: Post-harvest management during the transition to the next tide period After each flush of mushrooms is harvested, clean the mushroom roots on the bed surface. Tie a 6-needle shade net around the base of the grapevines, 80cm above the ground, to reduce the light intensity on the mushroom logs to 200-300 lx. Maintain the understory temperature between 24-26℃, soil moisture content at 20-30%, and air humidity at 65%-70%. When small white nodules appear on the surface of the mushroom logs, spray a nutrient solution of "30g MSG + 80mg Vitamin B1 + 50g water" three times within two days, mixing it with water at a rate of 0.2-0.5kg / m² and spraying it onto the surface of the logs. Increase the light intensity to 400-500 lx, and increase the diurnal temperature range and humidity difference for primordial stage management. Subsequent management stages are the same as described above, allowing for the harvest of four flushes of mushrooms.

[0035] This invention addresses the challenges of mushroom cultivation of *Amanita muscaria* during the hot summer months. It leverages the advantages of vineyards, such as abundant humus, loose soil, low wind speeds, good shading, and easy cooling and moisture retention. After the *Amanita muscaria* spawn is removed from its bags and placed in raised beds under a rain shelter, it undergoes color change and is then protected with shade netting for summer cultivation. Nutrient solutions and liquid microbial agents are sprayed according to the different growth stages of *Amanita muscaria* under the vineyard, and the cultivation environment is adjusted in a timely manner. Because it avoids the peak production season, and given the high price of fresh *Amanita muscaria*, a specialty of Guizhou, summer cultivation yields significant economic benefits.

[0036] This invention utilizes open spaces under vineyards (without the need for greenhouses), solving the problem of mushroom cultivation obstacles for *Amanita muscaria* in summer and saving on greenhouse construction and land rental costs per acre. Addressing the different nutritional needs of *Amanita muscaria* during its mycelial color change, primordia, bud, young fruiting body, maturity, and tide transition stages, and based on timely environmental control, it innovatively formulates nutrient solutions and liquid microbial agents for each stage. Precise application in stages reduces the incidence of *Amanita muscaria* diseases and pests, increases the bioconversion rate of the substrate and the yield of *Amanita muscaria* in the forest, and reduces disease and pest damage. This invention is simple, practical, and easy to promote, and can boost the development of *Amanita muscaria* cultivation and the understory economy.

[0037] The advantages of this invention are specifically manifested in the following ways: 1. Utilize the advantages of vineyard land, such as rich humus content, loose soil, low wind speed, good shading, and easy cooling and moisture retention. Summer cultivation of *Mallotus simonii* solves the problem of mushroom production obstacles in summer cultivation of *Mallotus simonii* in low-altitude, high-temperature areas.

[0038] 2. The development and utilization of the abundant open space under the grape groves in Sandu County has solved the problem of mushroom cultivation obstacles in summer and saved more than 8,000 yuan per mu in shed construction and land rental costs.

[0039] 3. By adjusting the cultivation environment in a timely manner at different growth stages of *Amanita muscaria*, and by innovatively applying nutrient solutions and liquid microbial agents at each stage, the differentiation of fruiting body primordia can be facilitated. This can reduce the incidence of diseases and pests of *Amanita muscaria* by more than 8%, increase the biological conversion rate of the substrate by 3%, increase the yield of *Amanita muscaria* in summer (600g of fresh mushrooms / substrate) and its appearance quality, and improve the production performance of *Amanita muscaria*.

Claims

1. A type of *Agaricus simonii* spawn suitable for summer cultivation in vineyards, characterized in that: The mushroom sticks are prepared according to the following mass ratio: The mixture consists of 40% oak sawdust, 30% mixed sawdust of grape branches and alder, 5% corn flour, 18% wheat bran, 3.5% soybean meal, 1.5% gypsum, 0.1% magnesium sulfate, 0.3% superphosphate, 1% slow-release oxygenating agent, 0.5% sugar, and 0.1% potassium dihydrogen phosphate. The mixture is weighed, pH adjusted to 6.0, and moisture content adjusted to 50-55%. After mixing, the mixture is placed in polyethylene plastic bags for sterilization and then inoculated with Mycorrhiza rubra sessiliflora inoculum.

2. A method for cultivating *Amanita muscaria* (a type of fungus) in vineyards during the summer, characterized in that... The crop rotation schedule is as follows: In early December, spawn is prepared, and the mycelium is produced from January to the end of February of the following year. After the mycelium has grown for 80-90 days, the summer fruiting period for the mycelium is from May to September.

3. The method for summer cultivation of *Amanita muscaria* in vineyards according to claim 2, characterized in that the fungus... The processing method for the stick removal and color change stage is as follows: After treating the seedbeds under the rain shelter in the vineyard with insecticides and fungicides, place the *Amanita muscaria* (a type of vine) mycelium-filled bags against the grapevines at an angle, securing them with thin hemp rope in a figure-eight pattern. Once the *Amanita muscaria* has changed color by more than 4 / 5, shake the bags to stimulate the mushrooms, depending on their growth and the climate. Spray the bags heavily with water twice a day, morning and evening, for 2-3 consecutive days to increase temperature difference stimulation and relative humidity. Remove the bags when mushroom heads are visible inside. After removing the bags, rinse the mycelium with plenty of water once to wash away the yellow liquid produced by metabolism, preventing mold infection and further stimulating temperature difference. Use a micro-sprayer to adjust humidity and temperature, and ensure timely ventilation.

4. The method for summer cultivation of *Amanita muscaria* in vineyards according to claim 2, characterized in that, Methods for managing the primordial stage of Mycorrhiza rubra: The appearance of small white nodules on the mushroom logs indicates the primordium stage. At this time, roll up the rain shelter film to increase light exposure to 400-500 lx, widening the day-night temperature difference and humidity difference. Control the temperature inside the rain shelter at night between 15-20℃ and during the day between 18-25℃, with a soil moisture content of 25-30% and an air humidity of 70%-75%. Spray primordium nutrient solution three times over two days, at a rate of 0.2-0.5 kg / m² on the surface of the mushroom logs to induce primordium differentiation.

5. The method for summer cultivation of *Amanita muscaria* in vineyards according to claim 2, characterized in that, Methods for inducing bud formation with Mycorrhiza rubra: When the diameter of the mycelium of *Mallotus simonii* is 0.3 cm, spray the surface of the mycelium with a nutrient solution to promote bud formation. The temperature under the grape grove should be controlled between 18-22℃ at night and between 18-25℃ during the day, with the soil moisture content of the raised bed at 35-40% and the air humidity at 75%-80%.

6. The method for summer cultivation of *Amanita muscaria* in vineyards according to claim 2, characterized in that, Methods for managing the bud stage of *Mallotus simonii*: When the mycelium of *Malus baccata* grows to a height of 0.5 cm and a cap diameter of 0.5 cm, tie a ring of 6-needle shade netting around the base of the grapevines 80 cm above the ground to reduce the light intensity on the substrate to 200-300 lx, preventing the mycelium from drying out, shrinking, or being scorched and dying. Before 11:00 AM, spray water on the greenhouse film and grapevines to control the temperature between 18-26℃. After 9:00 PM, spray water on the greenhouse film and grapevines to control the temperature between 16-23℃. Maintain soil moisture of 45-55% and air humidity of 75-85%. When more than 50% of the mycelium buds reach a diameter of 0.8 cm, spray a nutrient solution to promote vigorous growth of the mycelium buds.

7. The method for summer cultivation of *Amanita muscaria* in vineyards according to claim 2, characterized in that, Management methods for young mushroom aril (M. sarcodactylis): When more than 60% of the *Amanita muscaria* caps reach a diameter of 1.5cm or more, spray a nutrient solution for the young mushroom stage onto the surface of the substrate and the young mushrooms to promote vigorous growth. Before 9:30 AM, spray water on the greenhouse film and grapevines to control the temperature between 18-24℃. After 9 PM, spray water on the greenhouse film and grapevines to control the temperature between 16-23℃. Maintain soil moisture of 50-60% and air humidity of 80-85%. Two days later, spray a liquid Bacillus subtilis agent within a 20cm radius of the substrate where the substrate is attached, using 85g / 667㎡, diluted 800-1000 times. Repeat the spraying every four days thereafter. This will effectively promote the growth of *Amanita muscaria* and inhibit pests on the substrate in contact with the ground.

8. The method for summer cultivation of *Amanita muscaria* in vineyards according to claim 2, characterized in that, Methods for managing *Mallotus simonii* during its maturity stage: When over 70% of the *Amanita muscaria* caps reach a diameter of 3.5cm or more, remove the shade netting tied between the grapevines in the cultivation bed to increase the light intensity to 400-500 lx. Spray the fruiting body maturation nutrient solution onto the substrate and the surface of the fruiting bodies again to prevent them from cracking or burning. Two days later, spray a 20cm area on the bed surface where the substrate is against with Bacillus subtilis liquid inoculant at a dosage of 100g / 667㎡, diluted 800-1000 times. Repeat this spraying every three days to effectively promote the growth of *Amanita muscaria* and inhibit pests affecting the substrate. Before 8:30 AM, spray water on the greenhouse film and grapevines to maintain a temperature between 18-24℃. After 8:00 PM, spray water on the greenhouse film and grapevines to maintain a temperature between 16-23℃, keeping the soil moisture at 50-60% and the air humidity at 85-90%.

9. The method for summer cultivation of *Amanita muscaria* in vineyards according to claim 2, characterized in that, Forest understory cultivation management methods also include: management during the transition period and harvesting; After the first flush of mushrooms is harvested, clean the mushroom roots on the bed surface. Tie a 6-needle shade net around the base of the grapevines 80cm above the ground to reduce the light intensity on the mushroom logs to 200-300 lx. Maintain the temperature under the trees between 23-25℃, the soil moisture content at 20-30%, and the air humidity at 65%-70%. When small white nodules appear on the surface of the mushroom logs, begin primordia management. Subsequent management stages are the same as described above. Four flushes of mushrooms can be harvested.

10. The method for summer cultivation of *Amanita muscaria* in vineyards according to any one of claims 2-9, characterized in that, The primordial nutrient solution consists of 30g MSG + 80mg Vitamin B1 + 50g water, mixed with water at a concentration of 0.2-0.5kg / m². The bud-inducing nutrient solution consists of 100kg magnetized water + 50g EM stock solution, mixed with 800g water before use. The bud-forming nutrient solution consists of 0.3% sugar + 0.08% amino acids + 0.1% calcium tablets + 1.5‰ zinc sulfate + 1‰ potassium dihydrogen phosphate, mixed with water before use. The young mushroom nutrient solution consists of 0.5% sugar + 0.1% amino acids + 0.15% calcium tablets + 1.5‰ zinc sulfate + 1.5‰ potassium dihydrogen phosphate, mixed with water before use. The mature nutrient solution consists of 0.5% brown sugar + 0.1% amino acids + 0.1% calcium tablets + 2‰ zinc sulfate + 2‰ potassium dihydrogen phosphate, mixed with water before use.