Pleurotus eryngii, commonly known as snow fungus or king oyster mushroom, is a premium edible fungus prized for its thick, tender flesh and rich flavor. Often referred to as the "King of Fungi," it has gained popularity due to its unique texture and nutritional value. Rich in oligosaccharides, it supports gut health and is considered a functional food. Available fresh or dried, it's widely consumed and highly marketable, making it an attractive option for both farmers and consumers. Below are its biological characteristics and cultivation techniques.
First, understanding the biological traits of Pleurotus eryngii is essential for successful cultivation:
1. **Temperature**: The growth of mycelium thrives best at 23–25°C, while fruit body development requires cooler conditions—between 12–18°C. Temperatures below 8°C inhibit primordium formation, while above 20°C can lead to malformed mushrooms.
2. **Humidity**: During mycelial growth, the substrate should maintain 60–65% moisture, while the fruiting stage needs high humidity—90–95% during formation and 85–90% during growth.
3. **Nutrition**: This species has strong lignin and cellulose-degrading abilities, requiring nutrient-rich substrates. A sufficient nitrogen source is crucial for robust mycelial growth and high yield.
4. **Air Quality**: Mycelium grows well with low oxygen and some COâ‚‚, but fruit bodies need well-ventilated environments with COâ‚‚ levels below 0.02%.
5. **Light**: Mycelium grows without light, while primordium and fruit bodies benefit from diffused light (500–1000 lux).
6. **pH**: The ideal pH range for mycelium is 6.5–7.5, while fruiting bodies prefer a slightly acidic environment—5.5–6.5.
Second, here are key steps in cultivating Pleurotus eryngii:
1. **Cultivation Season**: As a cold-tolerant strain, it’s best cultivated in spring and autumn when temperatures naturally align with its requirements.
2. **Strain Production**: Using PDA medium with added peptone promotes faster mycelial growth. The original culture can be made from wheat or wood bran, and the spawn typically fills the bottle within 20–30 days at 25°C.
3. **Raw Materials and Formula**: A variety of agricultural by-products work well, such as wood chips, cottonseed hulls, straw, and corn cobs. A common formula includes: 34% wood chips, 20% corn cobs, 20% soybean straw, 20% bran, 3% corn noodles, plus 1% sugar, calcium carbonate, and gypsum. Water content should be 60–65%.
4. **Bag Cultivation**: Use 17cm x 33cm low-density polyethylene bags. Each bag should contain 500g dry material and 1000g wet material. Sterilize at 100°C for 8–10 hours, then inoculate under sterile conditions. Incubate at 23–25°C for 30–40 days until fully colonized.
5. **Mushroom Management**: Once the bags are fully colonized, move them to a sterilized growing area. Maintain temperature between 13–18°C and humidity at 85–90%. Avoid spraying water directly on the mushrooms to prevent discoloration. Open the bags once primordia appear, and roll the edges inward to help control humidity.
6. **Harvesting and Processing**: Harvest about 15 days after primordia form, when the cap is just starting to open. For export, aim for a 4–6 cm cap and 6–8 cm stem. First flushes are usually harvested first, but second flushes can also be collected. Fresh mushrooms are preferred, but they can also be dried or canned for longer storage.
With proper care and attention to environmental conditions, cultivating Pleurotus eryngii can be both profitable and rewarding. Its versatility and high demand make it a valuable crop for growers looking to diversify their production.
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Sichuan Aibang Weiye Biological Engineering Co., Ltd. , https://www.aibangpharm.com