Water is not only an important component of edible fungus cells, but also the absorption and transportation of nutrients and the excretion of metabolic wastes cannot be carried out without water. Therefore, edible fungi must supply sufficient water at all stages of growth and development. Most of the water required for the growth and development of edible fungi comes from the culture material. The culture medium contains sufficient water, which is an essential factor for the growth of mycelium and the formation of a large number of fruit bodies.
In the growth stage of edible fungus mycelium, the suitable water content of the culture material is generally 60% to 65%, and the water requirement in the stage of fruit body formation is larger. The water in the culture material is continuously reduced due to evaporation and absorption by the fruiting bodies. Therefore, it is necessary to spray water frequently during cultivation. In addition, if a certain relative humidity of the air can be maintained in the mushroom house, the excessive evaporation of water in the culture material can also be prevented. In addition to the sufficient moisture in the culture material, edible fungi also need a certain relative humidity of the air. The relative humidity of the air suitable for the growth of mycelium is generally 80% to 95%. When the relative air humidity is lower than 60%, the fruiting bodies of edible fungi such as oyster mushrooms stop growing; when the relative air humidity is lower than 45%, the fruiting bodies will no longer differentiate, and the differentiated young mushrooms will dry up and die.
What should I pay attention to when supplementing with edible fungi?
In the cultivation of edible fungi, water plays a role in providing nutrition for mycelium and mushroom body, and is an important factor in determining the level of yield and rapid transition to tide. During the fruiting process, the water in the culture material and the space gradually decreases, and the water needs to be replenished in time.
The following points should be paid attention to when hydrating the culture medium of the bacteria bag:
The first is the amount of water replenishment. When the first wave of mushrooms is harvested, the substrate is rich in nutrients and the water content in the substrate is still relatively high, and the amount of water replenishment should be less. After the second wave of mushrooms grows, the nutrients in the substrate are reduced, and the moisture in the substrate is also reduced, the amount of water replenishment can be more, and the time of soaking the fungus bag can be longer;
The second is to use clean river water or groundwater when replenishing water, and it is not appropriate to use pond water and ditch water on the surface to prevent miscellaneous bacteria and pests from being carried into the substrate and causing pests and diseases;
The third is to pay attention to temperature changes when replenishing water. When the temperature is higher than 20°C, the amount of water replenishment should be less or watering should be used to replenish water. When the temperature is lower than 20°C, the amount of water replenishment can be appropriately increased.
Fourth, when replenishing water, a certain amount of nutrients should be added. After the current crop of mushrooms is finished, most of the nutrients in the fungus bag are also consumed. In the later stage, under the condition of insufficient nutrition, the mycelium is weak, the stamina is insufficient, and the quality and quantity of fruiting are obviously reduced. Therefore, adding certain nutrients when replenishing water can rejuvenate the mycelium, promote the growth of the mycelium, differentiate the mushroom body, and improve the quality and yield of fruiting.