Flammulina velutipes is an edible fungus and medicinal fungus with high economic value. Its economic value determines its broad market prospects. The main points of factory production management of Flammulina velutipes are as follows: The production technology of factory-made edible fungus (golden mushroom), a cultivation cycle generally takes about 53 days. The key technologies for the industrial cultivation of Flammulina velutipes are as follows:
1. Cultivation materials: The cultivation materials are mainly cotton seed shell, bran, corn cob and rice bran, which account for about 90% of the total. Other auxiliary materials such as corn flour, superphosphate and calcium carbonate account for 10%, and the moisture content of the cultivated material. Adjust 60%-65%.
2. Bottling, sterilization and cooling: using mechanical mixing and bottling, the mixing requirements are uniform, each bottle is filled with 850 grams of raw materials, the surface is compacted, a hole is made in the middle of the bottle, and a filter cover is placed to ensure the bacteria The nutrient source and air for the normal growth of silk.
3. Inoculation: The cultivated strains will be inoculated mechanically under sterile conditions, the inoculum volume is 10 g/bottle, and the 850 ml strain bottle can be connected to 80-90 bottles.
4. Mycelial culture: The inoculated flask is cultured in a dark room under a certain temperature, humidity and culture time. Flammulina velutipes requires high light and is sensitive and must be cultured in a dark room.
5. sputum: After the hyphae are full, the sputum operation is carried out. That is, the cap is removed, and the old bacteria in the mouth of the bottle is removed by a sterilizing machine.
6. Suppression: After completion of the bud, it is sent to the antibacterial chamber for inhibition culture. Technical parameters: temperature 3°C-5°C, relative humidity 80%-85%, time 5-7 days, and appropriate ventilation, 4 Ventilation for 15 minutes. After 5-7 hours, the obvious cap and stipe can grow. And pay attention to the light can not be strong, in order to improve the quality of the fruiting body.
7. Growth: When the cup grows out of the bottle by 1 cm, the room temperature is adjusted to 6 ° C - 8 ° C, and light treatment is carried out to improve the fruit body quality. When the fruit body grows 3-4 cm from the mouth of the bottle, it is necessary to cover the paper (plastic) tube in time.
8. Harvest: When the stipe is 13-15 cm and the cap is about 1 cm in diameter, it can be harvested. 2-3 days before harvesting, the fan is turned on to allow the water to evaporate, so that the relative humidity of the cultivation room is maintained at 70%-80%, which can improve product quality and extend shelf life.
9. Packing and fresh-keeping: The harvested mushroom body should be placed separately according to different grade requirements, and the connecting part of the base of the stipe and the medium should be removed, and the packaging of different sizes should be carried out according to market requirements, and the bag should be pumped with polyethylene film. Airtight, refrigerated at low temperature after packaging.
Zhejiang Changxing Senda Bamboo & Wood Products Co.,Ltd , https://www.sendaflooring.com