With the accelerated pace of structural adjustment of mushroom industry, the cultivation of Pleurotus eryngii has been increasing year by year, but because of the narrow temperature range of Pleurotus eryngii in the mushrooming period, the quality requirements for exporting mushrooms are higher, and only 1-2 shiitake mushrooms are generally harvested. The biological efficiency is only 40%. Mushroom farmers waste dried straw sticks when they are firewood or they are discarded on the edge of the mushroom shed. This not only wastes resources, but also causes environmental pollution. In order to rationally utilize the waste of Pleurotus eryngii and reduce the cost of cultivation, the author conducted a test on the cultivation of Agaricus blazei with the use of the waste of Pleurotus eryngii, a total of 150,000 bags were cultivated, and the average yield of fresh mushrooms was 8-10 kg per 100 kg of dry material. The cultivation techniques are now described as follows: 1. Cultivation season. Agaricus blazei cultivation season is divided into spring planting and autumn planting. Spring planting is generally arranged in 3-5 months, and autumn planting is in 9-11 months. All regions can be flexibly arranged according to climatic conditions, generally according to the appropriate temperature of Agaricus blazei mushrooming period of 22-28 °C forward push 45-50 days. Second, formula and stack materials. Select the uncontaminated Pleurotus eryngii waste bag, cut the plastic bag to smash the pellets, and use it directly after sifting. The formula is 54% of Pleurotus eryngii waste, 20% of sawdust, 17.5% of cottonseed hull, 8% of bran and 0.5% of compound fertilizer. Culture stockpiling fermentation should be performed 15-20 days before inoculation. The cottonseed husks are pre-wetted first, and the raw materials of bran, sawdust, and pleurotus eryngii are fully mixed and then piled to form a trapezoid with a width of 80-90 cm, a width of 120-150 cm, and a height of 80-100 cm. Heap, the top of the pile is turtle-shaped, in the middle of the top every 60-80 cm interval to fight a diameter of 7-9 cm in the ventilation hole, and then cover the top and the top of the heap with a film and straw. During the stacking process, the stacks were turned 5 times at intervals of 7, 5, 5, 4, and 3 days. The fermented culture medium was tan, the hand-pulled fibers were easily broken, the water content was 60-75%, and the pH value was 6.5-8. Third, sterilization, inoculation and germination. The fermented material was packed in a 17 cm 33 cm polypropylene plastic bag, sterilized at normal pressure, kept at 100°C for 10-12 hours, and cooled to about 30°C for inoculation. Single-sided inoculation method, generally about 30 bags per strain of bacteria, after the bag mouth cover sleeve tampon, move to the incubation room bacteria, when the mycelium full bag after about 10 days culture, move to mushroom The pressure inside the shed is shattered. Fourth, cover soil mushroom management. When the hyphae after the briquettes grow back together, they can be covered. For the overburden material, paddy soil or field soil with better water retention and ventilation is selected. Once the soil is covered, a water spray immediately after the cover soil is used to keep the cover soil moist, and then the film is covered to allow the mycelia to climb onto the soil cover as soon as possible. 15-28 days after soil covering, when a small amount of mycelium grew to cover the surface of the soil, the membrane was ventilated and the mushroom water was sprayed. The water spray was continuously sprayed for 2-3 days and the water was stopped for 2 days; when the grain size of the fruit body appeared in the cover soil, When the original base, increase the amount of water spray, while strengthening the ventilation; when the buds grow to 2 cm large, stop spraying. During the entire mushrooming period, the temperature in the shed must be maintained at 18-25°C. When the fruit body grows up to seven years old, the caps are thick, and the surface is tan to light brown, with fibrous scales, and the inner membrane of the bacteria folds is not broken yet. Harvest 2-3 times a day.
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