The Xiu Zhen mushroom is known for its crispy texture, sweet and refreshing flavor, and high nutritional value. Rich in protein, polysaccharides, vitamins, trace elements, and all eight essential amino acids, it has gained popularity among consumers. The following are the detailed high-yield cultivation techniques for this edible fungus:
First, the cultivation season. As a medium-to-high temperature type mushroom, Pleurotus species thrive best when the temperature during the inoculation stage does not exceed 28°C, and during the fruiting stage, it should not drop below 12°C. In Jieyang, Guangdong, the optimal time to inoculate the bags is in September, with the bag-opening process taking place in November.
Second, the preparation of the growing medium. Xiu Zhen mushrooms have strong adaptability and resistance, allowing them to grow on a wide range of raw materials. However, it's important to avoid using rain-damaged, rotten, or fermented materials. Based on the biological characteristics of *Pleurotus eryngii*, the carbon-to-nitrogen ratio of the medium should be maintained at 20-30:1, with a moisture content of 60-65% and a pH between 6 and 6.5. Commonly used formulations include:
Formula (1): 50% ground corn cobs, 28% soybean husks, 17% wheat husks, 2% calcium carbonate, 2% gypsum, and 1% sucrose.
Formula (2): 40% cottonseed hulls, 40% sugarcane bagasse, 18% wheat husks, and 2% light calcium carbonate.
Formula (3): 30% cottonseed hulls, 10% wheat husks, 20% straight mash, 38% wood dust, and 2% light calcium carbonate.
Once the formula is selected, the ingredients are weighed according to the proportions, mixed thoroughly, and then water is added to reach a moisture content of approximately 65%.
Third, bagging and sterilization. Sterilizing the bags helps modify the lignin and cellulose structure of the medium, making it more digestible for mycelium growth and reducing the time required for fruiting. Use polypropylene bags measuring 17 cm x 38 cm with a thickness of 0.05 cm x 0.5 cm. Each bag contains about 1.1–1.15 kg of wet material (around 0.5 kg dry). After filling, the bags are tightly packed, sealed with plastic collars, and sterilized. For atmospheric pressure sterilization, steam is applied for 12–14 hours at 100°C, while autoclaving requires 125°C at 196,000 Pa for 1.5 hours. After cooling, the bags are ready for inoculation.
Fourth, inoculation. Once the material inside the bags cools to 28°C, they are moved to an aseptic inoculation room. The plastic collar is removed, and the culture is introduced. The incubation temperature is initially kept at 24–26°C for the first three days, then reduced to 22–23°C as the mycelium becomes active. Mycelium development requires no light, but good air circulation and humidity levels of 60–70% are essential. The process typically takes about 35 days before the mycelium is fully developed.
Fifth, fruiting management. A clean, well-ventilated mushroom house is essential. Before fruiting, the area should be disinfected by spraying copper sulfate and lime water on walls, beds, and floors. The environment should also be pre-moistened to achieve 85–90% relative humidity. When the mycelium is fully mature, the bags are placed on racks or stacked, and the top plastic is cut off to expose the surface. During the day, the cover film is removed, and at night, it is replaced to create a temperature fluctuation of 8–12°C, which encourages primordia formation. Throughout the fruiting phase, misting is necessary to maintain humidity at 85–95%. Temperatures should be kept between 18–22°C, with ventilation ensuring proper air exchange. Light is beneficial but must be indirect, avoiding direct sunlight.
Sixth, harvesting and turnover. Mushrooms are harvested when the cap reaches about 2.5 cm in diameter and the edges begin to curl, before spores are released. Harvesting should be done carefully to keep the fruit bodies intact. After picking, the mushroom house is cleaned, and any remaining mycelium or dead mushrooms are removed. Watering is resumed the next day, focusing on the material surface rather than the bag mouths, to maintain 70–80% humidity. This allows for a second flush of mushrooms after 3–7 days, depending on the temperature.
Seventh, pest control. Regular monitoring is crucial. Mold, often caused by high humidity and poor ventilation, can be managed by improving airflow and applying lime powder or antifungal agents if needed. Insect pests such as mushroom flies and maggots can be controlled by drying the substrate to kill larvae and using traps made from monosodium glutamate, sugar, and dichlorvos. Anthracnose, which affects the mycelium, can be treated with triclosan-based fungicides.
By following these steps, growers can ensure a healthy, high-yield crop of Xiu Zhen mushrooms, meeting both quality and quantity demands.
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