First, an overview of the white shellfish, also known as the white ear of eryngium. In Xinjiang, because of being born in Umbelliferae, a large Chinese herbal medicine—Awei plant or on the beach in Aiwei—people used to call it Akeboi mushroom or Tianshan mushroom. Is a fungus, basidiomycotina, Lamyomycetes, Agaricales, Pleurotus, Pleurotus genus. It is a large-scale meat agaric mushroom of excellent quality that occurred in late spring and early summer in southern Europe, North Africa and Central Asia. French and German mycologists have conducted detailed studies and genetic studies. Cultured strains were obtained in 1958 and the first cultivation experiments were carried out. Although they did not achieve much success, they proved to be cultivated (using Umbelliferae plants as raw materials). In 1970, the wild mushrooms found on the high mountains of Kashmir in northern India were used for cultivation for the first time. In 1974, strains isolated from French pleats were successfully cultivated under conditions of 12-16,275 IX. In 1977 successfully conducted commercial cultivation trials. This mushroom is of excellent quality and is suitable for storage. In 1983, the Institute of Biological Desert Soils in Xinjiang, China, Cao Yuqing, Jing Jingchuan, and Chen Zhongchun conducted research on the collection, isolation, cultivation, and domestication cultivation of Pleurotus ferulae. Later, Zhao Bing et al. Develop new products such as "Mushroom Brew". In 1993, Wu Zhengsheng reported the breeding and cultivation of high temperature Pleurotus ostreatus. From 1994 to 1995, Sanming Fungal Research Institute Cao Chunrong, Huang Shuwen, Lin Jinxin, etc. conducted large-scale commercial cultivation. The white enamelled mushroom is white in color, large in size, fine in texture and good in taste, and is known to foreigners as “the king of mushroomâ€. According to analysis, the mushroom has a high protein content and contains 17 kinds of amino acids, among which glutamate and arginine are higher in content. In addition, it is also rich in vitamin D and various minerals and trace elements. It is a rare natural health care product. food. In summary, Pleurotus ferulae is an excellent variety of edible fungi worthy of further research and promotion. It should cause widespread concern among researchers, enthusiasts, and growers of edible mushrooms. 1, morphology and ecological habits: (1), the shape of fruiting body single or clustered. The cap is convex, flattened out, and the center gradually becomes concave and funnel-shaped, white, with a diameter of 6-13 cm or more, with a thin cover margin; dense pleats, varying lengths, prolonged growth, and creamy to pale yellowish white; Eccentricity of the stipe to the central near the birth, length 6-14 cm, thick 4-6 cm, up and down, etc. rough or thick, fine, smooth surface, white. Spores are white, smooth, and long to elliptic. (2), Habits at the end of spring - at the beginning of summer was born in the rhizomes of Umbelliferae. (3) Distribution in Southern Europe, North Africa, and Central Asia (India, Pakistan, Toli, Xinjiang, China). Second, the biological characteristics Although the biological characteristics of white Pleurotus ferulae have carried out some preliminary studies, but compared with other edible fungi, such as Agaricus bisporus, mushrooms, research work remains to be in-depth and strengthened. 1. Water White The growth and development of the mycelium and fruit bodies of Pleurotus eryngii needs water, and the moisture content of the medium material can grow from 100:100 to 260. The fruiting body is normal when the relative humidity is 87%-95%. At low temperature (6-7C) drying conditions, cracks often occur on the surface of the cap. Due to the large head and thick flesh of Pleurotus ferulae, drought resistance is stronger than other fungi. 2. Nutritional White Pleurotus eryngii is mainly found in large-scale herbaceous plants of the Umbelliferae family in nature, such as plants such as eryngium, ferulae, and puller grass. Some people thought that it was a parasite and could not be artificially cultivated. Experiments show that Pleurotus ferulae is a kind of saprophytic bacteria, and sometimes it also has parasitic properties. However, when cultivated artificially, its cultivation material is much narrower than the common side ear (Pleurotus ostreatus). After continuous domestication and improvement, the use of wood chips (even pine wood chips), cottonseed hulls, and bran as the main raw materials can now be successfully cultivated. 3, the temperature of white mushroom is a low-temperature edible fungus. The optimum temperature for mycelia growth was 25-28C. The growth of mycelia was stopped at 35-36C. The bud differentiation temperature was 10-13C and the fruit body development temperature was between 15-18C. The temperature of the selected high temperature strain (KH2) was 25-30C. 4. The light does not require light to grow from the mycelia of Pleurotus ostreatus, and the bulbs need to be scattered to differentiate them, and the fruit bodies develop normally under light conditions of 200-500IX. 5. The growth and development of the air white agaricus mycelia and fruiting bodies requires fresh air. In the unventilated mushroom house, it is prone to malformation, and even produces oligosperm or rose crown fruit bodies. 6. PH White Pleurotus ferulae grows in the natural world on the roots of A. weihaiensis, and P. avermitilis soils are slightly alkaline soils with a pH of 7.58. Studies have shown that the mycelia of Pleurotus ferulae can grow on substrates with a pH of 5-11, but the optimum pH is 5.5-6.5. 7. Others At 25C, the white mycelium hyphae reached a physiological maturity in about 35 days, and it takes about 60 days from the inoculation to the harvest to harvest. Each bag is harvested once or twice, and the mushroom tide interval is about 14 days. III. Cultivation Techniques 1. Main materials for cultivation The broadleaf tree (poplar, willow) sawdust, cotton seed hull auxiliary materials, bran, sucrose, gypsum powder or calcium carbonate, yeast powder (or yeast tablets). 2. Cultivation methods can be bottled (jars or 525 g cans). Bags are currently planted mainly in bags. 3. The cultivation season is ideal for winter-spring. The first batch is from November to February of the second year; the second batch is from December to March of the second year; the third batch is from January to April. 4. The cultivation places meet the growth and development conditions of the white mushroom or a professional mushroom house. If you are in an air-conditioned mushroom house (you can also conduct annual cultivation with refrigeration equipment). 5, cultivation methods (1), the mother species from Xinjiang or Fujian Sanming Institute of Fungus introduced, or isolated with spores or tissue obtained. (2), the original seed is placed on the wheat bran medium of sawdust husks and incubated at 25-28C for 30-45 days. (3) Cultivated species Cultivars are produced in the following formula: A. 78% of miscellaneous wood, 20% of bran, 1% of brown sugar, 1% of calcium carbonate, and 0.025 per 50 kg of dry material. Grams, superphosphate 0.25 grams, moisture content 65%, PH value natural. B. 68% of miscellaneous wood chips, 10% cottonseed husk, 20% wheat bran, 1% brown sugar, 1% calcium carbonate, 0.025 g yeast powder per 50 kg dry material, 0.25 g calcium superphosphate, and 65% moisture content. Natural value. C. 78% of pine shavings, 10% of cottonseed husk, 20% of bran, 1% of brown sugar, 1% of calcium carbonate, 65% of water content, and natural pH. Prepare the culture materials according to the production scale, and then divide them into polypropylene or polyethylene bags, charge 1-25 kg of culture materials per bag, and sterilize them by autoclave or normal pressure steam. One spoonful of stock is bagged in a sterile pestle or sterile room and incubated in 25-28C for 30-45 days. (4) Cultivation management When the buds (original base) appear on the surface or side of the bag, the physiologically mature cultivation bag is moved to a bright mushroom house for open bag management. Unplug the bag tampon, turn the plastic under the bag, expose the original base and the material surface, the humidity of the mushroom house is kept at 80-90%, according to the evaporation amount, the water is sprayed on the ground and the mushroom room temperature is controlled at 15-20C. . After opening the bag, it can be harvested after 11-12 days. The biological efficiency of Pleurotus ferulae is 50-65%. Usually only harvested once, occasionally harvested 2 times. (5) Harvesting of the white agaricus cap should be harvested when it is fully developed. Early harvesting, low yields, too late harvest, and reduced quality. (6) It is best to sell and process white ferulatus with fresh ones, with the best taste and taste. Due to the compact texture of white aegis, low water content, large head, thick flesh, can also be transported over long distances. Refrigeration temperature is not enough, fresh mushrooms are easy to produce odor, should pay more attention. White agaricus is not easy to change color, it is suitable for slicing processing, after slitting and cross-cutting, drying in 45-70C, can be made famous specialty "Aphidoidea dry film."
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