Analysis of Common Problems of Pleurotus eryngii

Pleurotus eryngii is one of the species of edible fungi developed in China in recent years. Its short production cycle, quick results, relatively high economic benefits, and continuous expansion of planting area. However, in the production of Pleurotus eryngii, there are often some problems that cause huge losses for the farmers, so we must pay attention.

First, the direct cause of bacterial bag contamination caused by most bacterial bag contamination is incomplete sterilization. Under the appropriate conditions of moisture and temperature, the bacteria that had not been killed in the bacterial bag began to multiply, and they began to spread in tiny bags and later expanded into pieces. Reasons leading to incomplete sterilization: (1) When the materials are mixed, the culture materials do not absorb water, and the raw materials in the materials are raw. This is especially the case with wood chips, corn cores and other hard culture materials. (b) During the sterilization process, no cold air was exhausted, and part of the sterilizer was always occupied by cold air, resulting in poor thermal cycling. (3) Insufficient sterilizing time, or a ceasefire during the sterilization process, or excessively tightly placed sterilizing bags in the sterilizing pot, may cause incomplete sterilization.

Second, the slow growth of mycelium (a) weak viability of bacteria can cause slow growth of mycelium. It is imperative to purchase strains in larger, reputable units. The suitable strain age is 30-40 days, and the hyphae are white, dense and stout, indicating strong vitality. (2) If the bag load is too tight or the water content is too high (more than 65%), there is not enough oxygen in the bag to inhibit the growth rate of the mycelium. (3) The germination temperature is too low, such as less than 20°C, and poor ventilation or pH of the culture material (appropriate pH of about 7) may also cause slow bacterial growth.

Third, the mushroom bag side of the mushroom and more deformed in the sterilization process, bacteria bags squeezed each other, round the deformation of the bacteria bag, resulting in gaps between the culture material and the bacteria bag, to provide space for the mycelial twist. Coupled with low temperature, light stimulation and mechanical stimuli (such as pouring bags, etc.), the mycelia of the side of the bag is knotted to form the primordia and develop into fruit bodies. Due to the restrictions of plastic bags, all of these mushrooms are deformed. If this situation is found, the mushroom buds should be squeezed in time to stop the growth so as to avoid causing more nutrient waste.

Fourth, the fruiting body is a small reason for this situation is not carried out spawning buds. After the primordium differentiation, many buds grow on both sides of the bag, ranging from a few to several dozen. However, due to the limitations of nutrition and space, most of these mushroom thunders cannot grow into commodity mushrooms. Therefore, budding should be conducted to avoid waste of nutrition. The principle of sparse buds is that when the buds are formed, they have good position, mushroom shape, and similar size buds, leaving 4 to 6 on each side. When the fruiting body grows to 2 cm in length, another optimization is performed. 2 to 4 In this way, higher product rates can be guaranteed.

Fifth, hyphae prosperous in the fruiting time, the mycelium suddenly prosperous, bacteria bags at both ends, fruiting bodies covered with white mycelium, fruiting bodies from the middle of the cap contraction, severe fruiting body yellowing death. This is mainly caused by a sudden increase in temperature inside the mushroom shed. In the mushrooming stage, mycelium and fruit bodies are growing. Under normal circumstances, the two kinds of growth reach a dynamic balance. It is the temperature that determines this balance, higher temperatures favor mycelial growth, and lower temperatures favor primordial differentiation. Sudden rise in temperature has broken the balance and made mycelium growth an advantage. Under the condition of nutrition and moisture, the supply of nutrients and moisture for the supply of mycelium increased, and the nutrition and moisture of the fruiting body were reduced. When the nutrition of the fruiting body was severe, the nutrition of the fruit body showed atrophy, and even the appearance of yellowing died. . It is necessary to prevent sudden temperature rise in the mushroom shed.

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