Flammulina velutipes as a kind of edible mushroom and medicinal strain with high economic value, its economic value determines it has a broader market prospect. The main points of the production management of Flammulina velutipes are briefly described as follows:
1. Cultivation materials: Cultivation materials mainly include cottonseed hull, bran, corn cob and rice bran, accounting for 90% of the total; corn flour, superphosphate, and calcium carbonate account for 10% of other accessories; water content of cultivation materials Adjust 60-65%.
2, bottling, sterilization and cooling: the use of mechanical mixing and bottling, mixing requirements uniform, each bottle of 850 grams of raw materials, the surface compaction, a hole in the middle of the bottle, and cover the filter cover to ensure bacteria The normal growth of nutrient sources and air.
3. Inoculation: The cultured good strains will be inoculated mechanically and automatically under aseptic conditions. The inoculation volume is 10 g/bottle and the 850 ml bacteria strainer bottle can be connected to 80 to 90 bottles.
4. Mycelial culture: Under the condition of certain temperature, humidity and culture time, the inoculated bacteria bottles are cultured in a dark room. Flammulina is very sensitive to light and must be cultivated in a dark room.
5. Mushrooms: After the mycelium is full, the fungus is operated. That is, remove the cap and use a fungus machine to remove the old bacteria from the bottle.
6. Recruiting buds: The bacteria directly enter the protractor room for budding. The technical parameters are: daytime temperature 13-14°C, night temperature 10-12°C, relative humidity 90%, time is about 8 days.
7. Inhibition: After the completion of the bud induction, it is sent to the inhibition chamber for inhibition culture. Technical parameters: temperature 3-5°C, relative humidity 80-85%, time 5-7 days, appropriate ventilation, ventilation every 4 hours 15 minutes. After 5-7 hours, a clear cap and stipe can be grown. And note that the light can not be strong to improve the quality of the fruit body.
8, growth: When the bacteria cup grows 1 cm bottle mouth, the room temperature is adjusted to 6-8 °C, and light treatment, in order to improve the quality of fruiting bodies. When the fruiting body grows 3~4cm from the bottle mouth, the paper (plastic) tube should be put in time.
9, harvest: When the stipe to 13-15 cm, about 1 cm diameter cap can be harvested. 2-3 days before harvest, the fan is turned on to evaporate the water, so that the relative humidity of the cultivation room is maintained at 70-80%, which can improve the product quality and extend the shelf life.
10. Packaging and Preservation: The harvested mushroom body shall be placed separately according to different grade requirements, and the connecting part of the base of the stipe and the culture medium shall be removed. The packaging of different sizes shall be carried out according to the market requirements, and the polyethylene film bag shall be used for pumping. Hermetically sealed, low temperature refrigeration after packaging is completed.
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