Pleurotus eryngii, often referred to as the "Plant King," is a highly nutritious and flavorful mushroom known for its meaty texture and long shelf life. It is not only a culinary delight but also valued for its medicinal properties and various functional benefits, such as enhancing skin health, repelling insects, and supporting overall well-being.
**Biological Characteristics**
Pleurotus eryngii is a low-to-medium temperature fungus, with optimal mycelium growth occurring at 23–26°C. The formation of primordia (the early stage of mushrooms) requires cooler temperatures, typically between 10–15°C. For fruiting body development, the ideal temperature range is usually 15–18°C. Temperatures below 8°C or above 20°C can lead to poor fruiting, making temperature control a critical factor in successful cultivation.
In terms of nutrition, Pleurotus eryngii thrives on substrates rich in nitrogen, which promotes better mycelial growth and higher yields. Common substrates include cottonseed hulls, sawdust, bagasse, and wheat straw. Among these, cottonseed hulls are considered the most effective due to their superior yield and flavor quality.
Moisture levels are equally important. The substrate should have a moisture content of around 60%, with a material-to-water ratio of 1:1.1. During fruiting, the relative humidity should be maintained at 90–95% during the initial stages and then reduced to 85–90% as the mushrooms develop.
Fresh air is essential for both mycelium growth and fruiting body development, although a slight increase in CO₂ concentration can stimulate mycelial growth and primordia formation. Light is not required during the mycelium phase, but fruiting bodies need diffused light (around 500–1000 lux) for proper differentiation and growth.
The ideal pH for mycelium growth is 6.5–7.5, while the fruiting bodies prefer a slightly acidic environment, with an optimal pH of 5.5–6.5.
**High-Yield Cultivation Techniques**
1. **Seasonal Planning**: Since Pleurotus eryngii is sensitive to temperature, it's crucial to align the growing season with the optimal conditions for each strain. Typically, production starts in early September, with the first flush of mushrooms appearing in mid-October. Harvesting usually ends just before or after the New Year.
2. **Substrate Formulation**: A common recipe includes 50% corn cobs, 30% cottonseed hulls, 15% wheat bran, 3% corn flour, 1% sucrose, and 1% calcium carbonate. Another option uses 35% sawdust, 40% cottonseed hulls, 20% wheat bran, 3% corn flour, 1% gypsum, and 1% sucrose, with a moisture content of 60–65%.
3. **Bagging, Sterilization, and Inoculation**: Most growers use plastic bags (17–50 cm in size) for cultivation. After sterilization, the bags are inoculated with mycelium and placed in a dark, temperature-controlled room. Once the mycelium reaches 10–15 cm, small holes are made for ventilation. Inoculation from the hole is often preferred for better mushroom growth.
4. **Mushroom Management**:
- **Mushrooming Setup**: When the mycelium is fully grown, the bags are placed in a shed in a north-south orientation. Each bag is arranged in two rows, with the inoculation hole facing downward to prevent water entry.
- **Bud Thinning**: Proper bud thinning ensures high-quality and high-yield mushrooms. Retain 2–4 buds per fruiting surface and remove excess ones using a sharp knife.
- **Moisture and Temperature Control**: Maintain a temperature of 10–18°C and a relative humidity of 85–90%. Avoid direct water sprays on the mushrooms to prevent contamination.
- **Pest and Disease Control**: Common issues include bacterial infections, green mold, Trichoderma, and mushroom flies. Preventive measures include good ventilation, temperature control, and the use of sticky traps or insecticides like spot-sweet at 2000–2500 times dilution.
**Timely Harvesting**
Harvest when the cap is flat and the edges begin to curl inward. Pull the entire mushroom by the stem, and trim any wood chips attached to the base. Clean the substrate surface after harvesting and stop watering. After 7–10 days, a second flush of mushrooms can be expected.
If the second flush fails, it may be necessary to remove the plastic film and cover the substrate with soil for further growth. This method allows for additional harvests.
Once harvested, Pleurotus eryngii can be graded, packaged, or processed into dried slices or canned products. These methods help preserve the mushroom’s natural flavor and texture, making it convenient and safe for long-term storage and consumption.
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