Taiwan's pocket mushroom, the name of the genus Pleurotus ostreatus, alias Pleurotus ostreatus, oyster mushroom, Pleurotus ostreatus, delicious Pleurotus ostreatus, the mushroom is beautiful in shape, crisp texture, delicious taste, is a high-nutrition, low-heat energy mushroom food, quite popular Consumers are welcome. The mushroom contains trace elements such as protein, sugar, fat, vitamins, and iron and calcium. Its protein content is higher than that of ordinary vegetables, and it is rich in more than a dozen essential amino acids. Long-term consumption has the function of lowering blood pressure and lowering cholesterol. First, the morphological characteristics mushroom mushroom cap gray, white bacilli stipe, stipe mostly biased, less near the middle students. Most of the fruiting bodies are clustered and less are solitary. Second, the ecological characteristics in the late autumn and early spring was born in Yang, Liu and other broad-leaved trees on the trunk and fallen wood. Wild mushrooms are distributed in Fujian, Yunnan and Jiangxi. However, it should be pointed out that there is a regional difference between the same species of Pleurotus ostreatus and Taiwan Mushrooms. For example, the mushroom of Japanese oyster mushroom is grayish black when it is young, and some flower shapes are large, so it is easy to open the umbrella. Third, biological characteristics 1, nutrition. Taiwan's mini mushroom mycelium grow thick, fast growth, anti-mycotic ability, suitable for the cultivation of Taiwan's small mushroom, such as mixed wood chips, cottonseed husk, bagasse and so on. Appropriate addition of minerals, such as superphosphate, calcium magnesium phosphate, calcium carbonate, gypsum, etc. contribute to the growth of Pleurotus ostreatus. 2, temperature. During the mycelium growth stage, the mycelium growth temperature range is 7-30Â°C, and the optimum temperature is 23-26Â°C. The fruiting temperature differentiation stage of the fruiting body is 8-20Â°C, and the optimum temperature is 12-16Â°C. Taiwan's Mushrooms have a variable temperature and firmness. The mushrooming stage needs a certain temperature difference, the differentiation of fruiting bodies will be accelerated, and the fruiting will be neat and the yield will increase. 3, humidity and moisture. At the stage of mycelial growth, the moisture content of the culture material should be controlled at 65%-70%, which is much more than that required by other edible fungi. The relative humidity of the air is 65%; during the mushrooming stage, the relative humidity of the air should be 85%-95%. If it is lower than 65%, the air will be too dry and the mushroom body will become smaller. When it is severe, it will also cause mushroom root atrophy and mushroom Lei's death. 4, air. Taiwan's small mushroom is an aerobic fungus, and the ventilation and ventilation environment should be fully guaranteed at all times to maintain a good growth state. 5, light. The mycelial growth stage requires less light and can grow in a dark environment. The fruiting stage is particularly sensitive to light requirements. Under no light conditions, the fruiting bodies are difficult to form, and direct light is not conducive to the formation of fruiting bodies. Scattered light is beneficial to growth, but it is most appropriate to have strong scattered light, especially in the winter. Strong light to keep the mushroom white. 6, pH. Taiwan's Mushrooms require a more acidic growth environment with an optimum pH of 5.5-6.5. Fourth, cultivation technology points 1, select the best strains. In the series of oyster mushrooms, namely Pleurotus ostreatus, strains of different temperature types are present. For Taiwan's Mushrooms, most of them are wide-temperature strains, especially high-temperature strains, which can be cultivated in all seasons. At the same time, good strains with high quality, high yield, fast fruiting, wide adaptability, strong resistance, and stable genetic traits should also be selected. At present, the main species cultivated in Fujian is the â€œBaby 2â€ strain, which is highly favored by the farmers. Because even in the hot summer, we can harvest mushrooms. 2, select the appropriate cultivation period. In order to make the seeding process free from bacterial infection, in order to save energy, we should choose to grow seeds within the temperature range where the mycelium is most suitable for growth. Generally, we should choose to start seed production when the temperature begins to fall after fall. 3, choose the right formula. Formula one: cottonseed hull 96%, gypsum 2%, light calcium carbonate 1%, calcium superphosphate (or calcium magnesium phosphate) 1%. Formulation 2: 40% of mixed wood chips (or bagasse), 55% of cottonseed hull, 2% of soybean powder (or corn flour), 2% of gypsum, and 1% of superphosphate. 4, choose the appropriate cultivation method. Cultivation of Taiwan's Mushrooms can be based on local conditions to choose a variety of cultivation methods, such as: bottle, potted, box planted, planted, planted and so on. However, in the current large-scale plant cultivation, the use of floor-standing cultivation is more appropriate. Its advantage lies in the large amount of cultivation, which facilitates management and harvesting. 5. Choose scientific management methods. The fruiting stage should be coordinated with the four elements of temperature, humidity, gas, and light. The timely supplement of nutrients can achieve high quality and high yield. 1 Establish a cold treatment system. In order to increase the stimulation of temperature difference, especially in the summer, each time into the mushroom stage, the bacteria bags are transported in batches into the cold storage of 5-8Â°C for â€œcold treatmentâ€, each time is about 8-12 hours. This is very important, especially in the summer season, when the daily temperature is much higher than the temperature of the mushroom, it will not produce mushrooms at the normal temperature, and it will not produce many mushrooms. However, as long as the â€œcold treatmentâ€ is performed, the mushroom will be re-emerged to achieve high yield and annual output. The purpose of the mushroom. 2 establish temperature, humidity, gas, dimming system. The temperature adjustment is mainly to increase the temperature difference between the day and night in the cultivation field, and should be "cold treatment" in the high temperature period; the humidity adjustment should be done with an ultrasonic mist sprayer for micro-spraying and fine spray; the air-conditioning is mainly to maintain the ventilation environment and use positive pressure. Air supply system, so that the concentration of carbon dioxide in the cultivation field will not be too high, to prevent the production of malformed mushrooms; dimming is to use diffuse light, in the winter should be properly enhanced brightness, mushroom cap will not turn dark gray, mushroom body is more solid. 3 establish a nutritional supplement system. After many times of mushrooming, the nutrient loss is greater. Hyphae purification, coupled with poor hyphal ventilation in the water spray bag, drastically reduce the rate of mushroom production. For this reason, â€œput small gasâ€ and â€œamplify gasâ€ treatment should be performed, and prepare a fast harvest 10000 times solution plus 0.2% potassium dihydrogen phosphate solution. Such nutrient solution soaking bacteria bags can make nutrients be supplemented in a timely manner, which can increase mushroom production and quality again. V. Harvesting and keeping fresh Taiwan Mushrooms should be harvested in time. Usually when the cap is 3 cm in length, it should be picked (2-4.5 cm in size) and sent to the processing plant for immediate inspection. Grading, packaging according to market requirements. In the entire inventory and transportation should be maintained at 5-8 Â°C, to prevent the early open umbrella and aging discoloration.