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Temperature regulation in the cultivation of edible fungi
In the process of growth, edible fungi need to decompose and absorb nutrients. This is a complex biochemical process that requires the participation of multiple enzymes. The enzyme as a catalyst is a special protein whose activity is restricted by many environmental factors. Especially due to the influence of temperature, too high and too low will reduce the enzyme activity. Therefore, in cultivation, regulating the temperature is extremely important for each stage of growth of edible fungi.
First, the different stages of growth, temperature control of the "three basic points"
In the cultivation of edible fungi, temperature directly affects the progress of each growth stage, determines the length of the production cycle and the effectiveness of cultivation, and is also one of the determinants of the quality and yield of edible fungi products. The different types and different strains of edible fungi and their different growth stages have different temperature requirements.
In the cultivation, the optimum temperature for primordium differentiation is divided into different temperature types. Take the mushroom as an example, the high temperature strain is 15-25 ° C, the medium temperature strain is 10-22 ° C, and the low temperature strain is 5-18 ° C.
No matter what kind of edible fungi or strains are in different growth stages, they should master the minimum temperature, optimum temperature and maximum temperature of the fertility, that is, the so-called temperature control "three base points", the common three-point point temperature of edible mushrooms such as mushrooms The mycelial growth temperature is 6 ° C, the optimum temperature is 24 ° C, the highest is 33 ° C, the lowest temperature of fruit body growth is 8 ° C, the optimum is 18 ° C, and the highest is 20 ° C. The lowest growth, optimum and highest humidity of abalone mushroom mycelium were 10 °C, 25 °C, 35 °C, the lowest growth of fruiting bodies, the optimum temperature, the highest temperature were 18 °C, 25 °C, 32 °C.
Most of the edible fungus hyphae growth stages are 0 with a temperature control of 25 ± 1 ° C, while the fruiting stage of the fruiting body is very different. In actual cultivation, the cultivation stage is generally 2-3 ° C lower than the optimum temperature, and the temperature of primordium differentiation is generally 5-7 ° C lower than the optimum temperature of the fruiting body.
It should also be noted that the above temperature refers to the "temperature" in the bag, which is different from the "room temperature" of the culture room and the "air temperature" in the natural climate, that is, the temperature and room temperature, the bacteria In the initial period (15 days), the temperature of the product is lower than room temperature, and the room temperature should be controlled above the optimum temperature. In the middle stage of the fermentation (15-30 days), due to the vigorous growth of hyphae, the temperature of the heat product should be higher than room temperature 2-3 °C, which should be controlled. The room temperature is below the optimum temperature of 2-3 °C.
Second, the age of the problem
The age of the bacteria refers to the time required for the cultivation bag of the edible fungus to be cultured at the optimum temperature after inoculation to physiological maturity and enter the mushrooming stage. This is also a very important issue in cultivation. Without knowing the age of the bacteria required for the culture, it is impossible to grasp the production season and even cause failure. Different edible fungi have different ages, and even the same species but different varieties or cultivation methods have different ages. For example, the medium-high temperature type mushroom and the medium-low temperature type mushroom are also planted in a 15×60 cm stick bag, and their bacterial ages are 80 days and 120-160 days, respectively. The abalone mushroom is 60 days, and the poplar mushroom is 50 days. The number of days of cultivation is only a reference data. Whether it has reached physiological maturity or not should be based on the unique characteristics of various edible bacteria. For example, wood rot fungi such as shiitake mushrooms and mushroom, often have insufficient nutrient accumulation due to growth of hyphae under unfavorable temperature, and a large amount of substances formed by unfavorable fruit bodies in metabolism are accumulated, resulting in delay in mushrooming or serious badness. It can also be seen that the effect of temperature on the physiological maturation of hyphae is a long process, not limited to a few days of the culture period.
Third, the accumulated temperature problem
Plants (including edible fungi) complete a growth cycle, the sum of the necessary temperatures, this constant is called accumulated temperature.
At present, there are not many researches on the accumulated temperature of edible fungi in China. Foreign countries, such as Japan, pay more attention to it. According to their research, the shiitake mushrooms cultivated in low-temperature varieties are required to have an effective accumulated temperature of 4000-5000 °C and a high temperature variety of 3000-4000 °C. The accumulated temperature of the cultivation of shiitake mushrooms in China is much less. According to the calculation of Gutian County in our province, the shredded mushrooms are planted in the wood chips, and the low-temperature 087 strain inoculated from August 25 is cultivated under the temperature to the mushroom on November 2nd. After a total of 68 days, the average daily temperature of the culture period was 21.3 ° C, and the effective accumulated temperature was 1108 ° C.
In the practice of cultivation, if the problem of moderate temperature culture and accumulated temperature is not taken into account during the cultivation period, the age of the bacteria is greatly prolonged, and the physiological maturity is delayed, which affects the mushrooming. This is in the tea tree mushroom, the oyster mushroom, the true mushroom. This phenomenon occurs in edible fungi such as Pleurotus ostreatus and Flammulina velutipes.
In production, using natural climate for cultivation, the effective way to regulate temperature is to master the local climate, the various species of bacteria, and formulate scientific seed production, bag making, cultivating and mushrooming seasons; Temperature control and other management measures can be determined according to production requirements. However, temperature is only one of the various ecological factors in the life of edible fungi. In practice, the cultivation of edible fungi is affected by many factors. In order to obtain high-quality and high-yield, it is necessary to master the comprehensive ecological conditions and use it flexibly.
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