Coprinus comatus cultivation techniques

Coprinus comatus, also known as Coprinus comatus, belongs to the genus Fungi, Basidiomycotina, Lamyomycetes, Agaricales, Coprinus, and Coprinus. Coprinus comatus is tender and delicious. It also has medicinal value. Chinese medicine practitioners believe that it is sweet, smooth and smooth, beneficial to the spleen and stomach, and has a calming mind. It is often eaten to help digestion, increase appetite, and treat acne. Coprinus comatus can be cultivated using waste materials of other edible fungi, and it is easy to cultivate and has high yield. In recent years, it has been widely promoted in the country. The United States, the Netherlands, France, Germany, Italy, and Japan have also successively cultivated successfully, fresh mushrooms, and dried mushrooms. Mushrooms, brine mushrooms, and canned mushrooms are all very popular.
After Shanghai Municipal Agricultural Technology Promotion Center was introduced for the first time in the suburbs in 1994, the output has doubled and the economic benefits have been remarkable. In 1990, it produced a total of more than 200,000 bags of coprinus comatus strains and produced about 100 tons of fresh mushrooms. The market is in short supply, and it is highly favored by the public. The following describes the cultivation techniques of Coprinus comatus as follows:
1. Biological characteristics of Coprinus comatus Coprinus comatus is a highly adaptable indigenous soil bacteria, grass rot fungi, and fecal bacteria.
1.1 Nutrition Coprinus comatus can use a wide range of carbon sources, xylose, glucose, galactose, maltose, raffinose, mannose, starch, cellulose, paraffin can be used, therefore, straw (rice, wheat, corn The source of carbon in cottonseed husks, sawdust, and edible fungi cultivation waste can be used by Coprinus comatus. Peptone and yeast powder (autolysate) is the best source of nitrogen for Coprinus comatus; Coprinus comatus can use a variety of ammonium salts and sold-out ammonia, but inorganic nitrogen and urea are not the optimal sources of nitrogen, therefore, wheat flour, corn flour Both livestock and livestock can be used as a source of nitrogen for cultivation of Coprinus comatus. It is advantageous to add appropriate amounts of inorganic nitrogen such as urea and sulfur ammonia to speed fermentation of culture materials and increase nitrogen sources when composting culture materials.
1.2 Temperature Coprinus comatus mycelium growth temperature range of 3-35 °C, the optimum growth temperature between 22-28 °C. The cold-resistance of coprinus comatus mycelia is quite strong. In winter, when the temperature is minus 30°C, coprinus comatus in the soil can still survive. Hypothermia grows slowly and is thin, fine and villous. The high temperature mycelium grows rapidly, the villous aerial mycelium develops, the base mycelium becomes thin, the mycelium autolysis occurs above 35°C, and the cotyledon fruit body growth temperature is in the range of 8-30°C. The optimum growth temperature is 12-18°C. The temperature is low, the fruit body grows slowly, the head is big and strong, the shape is like a chicken leg, the quality is good, and the storage period is long. High temperature and rapid growth, stipe elongation, smaller and thinner cap, quality reduction, easy to open umbrella autolysis.
1.3 Humidity Coprinus comatus cultivation material moisture content of 60% -70% is appropriate. Air relative humidity is about 80% during germination. When the fruiting body occurs, the relative humidity of the air is 85-90%, which is lower than 60% of the surface of the surface of the cap, and the humidity is over 90%.
1.4 Light The growth of coprinus comatus mycelium does not require light, and the growth of a fruiting bud of a mushroom bud needs 500-1000 lux.
1.5 The growth of air coprinus mycelia and the growth and development of fruit bodies require fresh air.
1.6 Acid Calcium Coprinus comatus can be grown in a medium with a pH of 2-10, with a pH of 7 being optimal.
1.7 The formation of other coprinus comatus requires irritation such as soil cover and microbial metabolites.
2. In the cultivation season, the Shanghai region can be cultivated in the fall and the spring, and in the autumn cultivation, it is generally required to produce seeds from June to August, and from the end of September to the end of November, it will produce mushrooms. Cultivation in spring, generally from November to next February, seeding (need to warm the hair fungus) April-June mushrooming.
3, seed preparation (two and three species)
1 cottonseed hull (fermentation) 90%, corn flour 8%, urea 0.5%, lime 1.5%.
2 Cotton hull (fermentation) 79%, cow dung 20%, lime 1%.
3 88% cottonseed husk (fermentation), 11% wheat husk and 1% lime.
4 grains of 96%, calcium carbonate 4%.
5 Grain 96%, calcium carbonate 4%.
4, cultivation process
4.1 The cultivating bag planted will be cultured good cultivars, respectively, bagging horizontally on the ground, bag and bag spacing of about 10cm, between the bacteria bag and the bag gap, with edible fungus cultivation of waste packing and then cover 3- 4cm thick soil layer.
4.1.1 Formulas for cultivating bag cultivation: 90% cottonseed hull (fermentation), 8% corn flour, 0.5% urea, 1.5% lime, 88% cottonseed husk (fermentation), 11% wheat husk, 1% lime; Edible mushroom waste 45%, cottonseed husk (fermentation) 45%, corn flour 9%, lime 1%. The above strains can be made from plastic bags of 1733cm. Other production processes are as conventional.
4.2 The raw material of the raw material bag is fermented by composting, and then bagged (1733cm) to inoculate. After the hyphae are full of bags, the mushroom is buried and the gap between the bacteria bag and the bag is filled with soil when the bacteria is buried. Cover the surface of the bag about 3cm thick soil.
4.2.1 Formula of strains in raw material bags 1 Pleurotus ostreatus waste 45%, cotton seed hull 38%, wheat husk 15%, urea 0.5%, lime 1.5%; 2 oyster mushroom waste 50%, cotton seed hull 38%, corn flour 10%, urea 0.5%, lime 1.5%; 3 cottonseed husk 90%, corn flour 8%, urea 0.5%, lime 1.5%.
4.2.2 Culture Material Treatment The culture materials of the above 1-3 formula are fully pre-wet and then composted. The stockpile temperature is maintained at 60°C for 12-24 hours, and then it is turned over for a total of three stacks. It is required to have sauce flavor, moisture content of culture material after fermentation is 55-60%, material temperature is below 28°C, 1733cm film plastic bag is used, first layer of bacteria is placed at the bottom, and the second layer of bacteria is added when it is half loaded After filling, put the third layer of bacteria, and use the amount of 10% of the dry weight of the culture material. The dry weight of each bag was 0.40 yuan/kg, and the bag mouth was tied with a rope into a slip knot. Then, 10-20 holes were drilled in the strain layer and the strain was placed vertically on the ground.
4.3 Stacking material bed will be prepared by composting culture material and composting (the method is the same as preparing mushroom culture material), and then laying on the ground or bed surface, the thickness of culture material is 15-20cm, the coprinus comatus species spread on the material surface, 15-20 days of sowing mycelium can be covered with culture materials, this time can be covered with soil, covering the thickness of 3-4cm, mushroom management as a mushroom.
4.3.1 The material formulation for bed planting is 1750kg of straw, 500kg of chicken manure (1000kg of cow manure), 15kg of urea, 15kg of calcium sulfate, 40kg of superphosphate, 75kg of gypsum, 125kg of vegetable cake and 50kg of lime.
5, picking coprinus comatus fruiting bodies mature fast, must be in the bud period, the ring has not yet loosened, bell-shaped caps on the appearance of anti-crimping fresh film harvest. When the fungus ring is loosened or removed from the stipe, the pleats will spontaneously flow out of the blackish spore liquid and completely lose their value.
6, sales and processing of Coprinus comatus after harvesting must be promptly sold or refrigerated, sent to the supermarket Coprinus comatus can be used to cover the fresh pieces of Coprinus comatus cover, so that the color is white, the appearance looks good. Then packaged with breathable wrap, temperature at 4-6 °C.
Coprinus comatus can also be dehydrated and dried. Fresh coprinus comatus slices into thin slices and dried with electric heat. Dried mushrooms are packed in plastic bags.
Coprinus comatus can also be processed into salted coprinus or canned coprinus.

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