Temperature regulation in edible mushroom cultivation
In the process of growth, edible fungi need to decompose, absorb, and utilize nutrients. This is a complex biochemical process that requires the participation of various enzymes. The enzyme that acts as a catalyst is a special protein whose activity is constrained by various environmental factors. In particular, under the influence of temperature, too high or too low will reduce the enzyme activity. Therefore, in the cultivation, regulating the temperature is very important for each growth stage of edible fungi. First, the "three basic points" of temperature control in different stages of growth In the cultivation of edible fungi, the temperature directly affects the progress of each growth stage, determines the length of the production cycle and the effectiveness of cultivation, and is also a determinant of the quality and yield of edible fungus products. one. The different species and different strains of edible fungi and their different growth stages require different temperatures. In the cultivation, the optimum temperature for primordial differentiation was divided into different temperature types. Take shiitake mushrooms as an example, the high temperature strain is 15-25°C, the medium temperature strain is 10-22°C, and the low temperature strain is 5-18°C. No matter what kinds of edible fungi or strains are in different growth stages, they should master the lowest temperature, the optimum temperature and the highest temperature of the fertility, which is the so-called “three basic points†of temperature regulation, and the “three basic points†temperature of common edible fungi such as shiitake mushrooms. The lowest temperature for mycelia growth was 6°C, 24°C, and 33°C. The minimum temperature for fruit body growth was 8°C, 18°C, and 20°C. The lowest growth, optimum humidity and highest humidity of abalone mushroom mycelium were 10 °C, 25 °C and 35 °C, respectively. The growth of fruit body was the lowest, the most suitable and the highest temperature was 18 °C, 25 °C and 32 °C, respectively. The growth phase of most edible fungi mycelia is 0 with a temperature control of 251 °C, but the fruiting phase of the fruiting body has different requirements for different fungi. In the actual cultivation, the bacteria cultivation stage generally grasps 2-3°C lower than the optimum temperature, and the temperature of primordial differentiation is generally 5-7°C lower than the optimum temperature for the fertility of the fruiting body. It should also be said that the above temperature refers to the "product temperature" in the bag, which is different from the "room temperature" in the culture room and the "temperature" in the natural climate. It is the temperature and the room temperature. In the initial period (15 days), the product temperature is lower than room temperature, and the room temperature should be controlled above the optimum temperature. During the middle period of germination (15-30 days), due to the vigorous growth of mycelium, the temperature of the distributed heat product should be higher than room temperature by 2-3°C. The room temperature is below the optimal temperature of 2-3°C. Second, bacterial age problem The bacterial age refers to the cultivation of edible fungus bags since the inoculation at the optimum temperature to physiological maturity, the time required to enter the mushrooming stage. This is also a very important issue in cultivation. Without understanding the age of the bacteria required for cultivation, it is impossible to grasp the production season and even cause failure. Different strains of edible fungi have different ages, even the same type of bacteria but different varieties or cultivation methods, and their bacterial age is also different. For example, medium and high temperature mushrooms and medium and low temperature mushrooms are also under the same 1560 cm rod type, and their ages are 80 days and 120-160 days, respectively. The abalone mushroom is 60 days and the mushroom is 50 days. The number of days for these bacteria is just a reference data. Whether or not they have reached a physiological maturity should also be based on the unique characteristics of physiological maturity of various edible fungi. Such as mushrooms, mushrooms and other wood rot fungi, often due to the growth of hyphae at uncomfortable temperatures, its nutrient accumulation is insufficient, and the formation of substances in the metabolism of the adverse fruiting bodies accumulated in large quantities, resulting in delaying mushroom or severe barrel. It can also be seen that the effect of temperature on the physiological maturation of mycelium is a long process, not limited to a few days during the cultivation period. Third, the accumulated temperature problems Plants (including edible fungi) to complete a growth cycle, the sum of the necessary temperature, this constant is called accumulated temperature. At present, there is not much research on the accumulated temperature of edible mushrooms in the country, and foreign countries, such as Japan, pay more attention. According to their research, the mushrooms cultivated in low-temperature varieties are required to have an effective accumulated temperature of 4000-5000°C and high-temperature varieties of 3000-4000°C. The accumulated temperature required for the cultivation of mushrooms in China's sawdust is much less. According to Gutian County in our province, the sawdust-bearing shiitake mushrooms were planted from the medium-low-temperature type 087 strain that was inoculated on August 25 at the appropriate temperature to the mushroom on November 2. Accumulated for 68 days, the daily average temperature of bacteria was 21.3°C, and the effective accumulated temperature was 1108°C. In the practice of cultivation, if the cultivation of temperature and accumulated temperature are not taken into consideration in the cultivation period, the age of the bacteria will be greatly prolonged and the physiological maturity will not be reached. This will affect the mushroom, which is found in Agrocybe, Pleurotus eryngii, and oyster mushroom This phenomenon occurs in edible fungus such as Pleurotus ostreatus, Flammulina velutipes and Flammulina velutipes. In production, the use of natural climate for cultivation, its effective way to regulate temperature is to grasp the local climatic conditions, species and species of the situation, to develop scientific seed production, bagging, bacteria cultivation and fruiting season; with regulatory facilities Temperature control and other management measures can be set according to production requirements. However, the temperature is only one of many ecological factors in the life of edible fungi. In practice, cultivation of edible fungi is affected by many factors. To obtain high quality and high yield, it is necessary to grasp the comprehensive ecological conditions and apply them flexibly.