Cultivation method of agrocybe aegerita

Cultivation method of agrocybe aegerita

Agrocybe aegerita, also known as tea tree mushroom, is a rare and precious edible mushroom. It has a crisp, crispy handle, delicious taste, and excellent taste, and can be cooked into a variety of delicacies. The China Food Quality Supervision and Inspection Center has identified that the fruit body contains important nutrients such as glucose, protein, and minerals. The human body has eight kinds of amino acids, of which the lysine content is as high as 1.75%. At the same time, it has strong kidney-building efficacy and anti-tumor activity. It is one of the top ten best-selling mushroom products in the international mushroom trading market. It is known as “Chinese Mushroom” and is located in supermarkets in Japan, Singapore, the United States, the European Community, Hong Kong, and Taiwan. The value of up to 100 US dollars per kilogram of dry goods.

Our country mainly relies on natural tea mushroom exports. Until now, artificial cultivation has only begun. However, the cultivation scale is small and the products are far from meeting the market demand. The domestic modern purchase price is 160-200 yuan per kilogram of dry goods. Therefore, artificial cultivation of Agrocybe aegypti has significant economic benefits and a broad market prospect.

First, the cultivation season

According to the growth temperature of agaricus mycelium 10-35°C, the optimum temperature 22-27°C: the biological temperature of 16-32°C, the optimum temperature of 20-28°C, and the scientific arrangement of spring and autumn Season, the specific master two links: the first charge is within 40-50 days after inoculation, the local temperature does not exceed 32 ° C crow two is the date of inoculation, pushed back 60 days into the mushrooming period, the local temperature does not exceed 30 °C, not Less than 15°C.

Second, the raw material record side

Formulation 1: 72% wood chips, 25% wheat bran, 1% gypsum, 1% sugar, 0.5% superphosphate, and 0.5% lime. Formula 2: cotton seed hull 78%, wheat bran 20%, gypsum 1%, sugar 0.5%, lime 0.5%. Formulation 3: 38% wood pellets, 37% rice straw (cobs), 23% wheat bran, 1% gypsum, 0.5% superphosphate, and 0.5% lime.

Third, the bacteria bag production

A polypropylene bag of size 17 cm x 33 cm x 0.05 cm was used. The raw materials are mixed and mixed well, and the water content is 60%-62%, and the pH value is 6-6.5. The culture material is filled into the bag and the height of the bag is 18 cm. The bag is filled with about 450 g of dry material per bag of snow. Put on the collar and stuff the tampon. Under normal pressure sterilization, keep at 100°C for 10-12 hours. After sterilization, cool to below 30°C. Inoculation in the inoculation box or inoculation room: smoke each bottle original expansion of 25-30 bags. Then in a cool, dry, clean and well-ventilated culture room, it usually takes 40-50 days for the hyphae to fill the bag.

Fourth, mushroom management

When the mycelium is full of material, from vegetative growth to reproductive growth, the material surface secretes yellow water, showing brown patches, and then growing small buds. At this time, it is necessary to open the bag in time, straighten the mouth of the bag, and water the ground to maintain the room humidity of 85%-95%, and give some scattered light and ventilation. After 10-15 days of management, the fruiting bodies can be harvested when they grow to eight points.

V. Harvesting

It usually takes 5-7 days to grow from the bud. When the cap is hemispherical, the fungus ring must be harvested before it has been detached. After harvesting the second tidal mushroom, the material has been partially dried. Each bag is filled with about 40 milliliters of water, so that the moisture content of the base material meets the mushrooming requirement. Generally, 3-4 times can be harvested. Each bag can receive 40-45 grams of dried mushrooms.

Six, processing

Use scissors to cut off the roots of the Agrocybe aegerita to list on the market, or use a dewatering machine to dehydrate and dry, and grade and pack. At present, China mainly exports dry goods to Southeast Asian countries such as Singapore, Japan and South Korea.

The cultivation of Conventional Goji Berry using the usual modern and traditional agricultural technologise. In Ningxia China you can see thousands of acres of goji berry cultivation base. In June each year, the goji berry trees bear agate-like fruits. After a series of machine processing, nutrition-rich Fresh Goji Berries are processed into the dried goji berrise for easy storage and transportation. Finally through the dealers like you and me, the magic goji berries into the plates around the world. 

 

With a supreme dose of healthy nutrients, goji berries are certainly worthy of their famous `superfood` status. But it`s not just their high nutritional values; their sheer flavoursome versatility and unique, slightly tangy, sweet and sour flavour makes them a perfect natural enhancement for so many meals and diet plans. As established goji fans will know, no collection would be complete without the world-renowned Ningxia fruit, grown in the mineral-rich floodplain soils of China`s Yellow River.

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