| Shitake cultivation had a long history in our country, and cultivated shitake come from China according to a lot of historical research. The cultivation of shitake from the Shanghai Mode (sawdust briquettes) and "Furuta mode" (bacteria cultivation tube method) to "Biyang mode", that was, large bags, shed, three-dimensional cultivation techniques. With the development of shitake cultivation in our country, more and more cultivation techniques and methods of mushroom had wide application, and how to more effectively carry out shitake cultivation had been an issue of growing concern.Based on the Biyang shitake cultivation and "Biyang mode" approach, this paper took a comparative study for the yield, mycelia maturity of mushroom in different temperature, temperature, moisture, pH, sulfate, manganese of shiitake in conventional formulations. The conclusions as follows:(1) The single-rod production with maximum sawdust group of 1 kilograms, minimum cotton shell group of 0.75 kilograms. The relative biological efficiency with maximum of 86% for corn cob group, the sawdust group ranked second at 80%, cotton and cotton stalk group were 71.3% and 69%. The best fruiting body morphology was sawdust group, and the cap was brown, flower-shaped round, handle thick, mid, meat hypertrophy, with best quality. The germination time of mycelia for sawdust group, mycelium corncob group, cottonseed hull group and of cotton stalk group were identical. The mycelial growth rate of corncob group, cottonseed hull group and cotton stalk group were faster than sawdust groups. The mycelium growing of cotton stalk group was poor.(2) The same ingredients in different temperatures showed significantly different effects on the yield and mycelium maturity of shitake. The mycelium grew inferiorly at 30’C, and the mature fruiting rate of 90% when more than 180 days. The mycelium grew best at 24 ℃±2℃, the mature fruiting of 98% more than 60 to 70 days.(3) The same ingredients in different temperatures difference showed significantly different effects on the yield and mycelium maturity of shitake. When the temperature was 24 ℃ ± 2℃, namely the temperature difference was 0, the mycelium grew normal,as well as fruiting time, and fruiting rate up to 98%. The temperature difference at 2℃～3℃ within seven days and no significant impact, the fruiting time normal or delayed several days, and fruiting rate was 95 percent. The temperature difference at 4 ℃～6℃ within seven days, mycelium grew severely affected and grew slowly, and fruiting time delayed more than 20 days, fruiting rate was 40%. When the temperature difference more than 10 ℃ within seven days within seven days,the mycelium basically does not grew and produce the first lap bar, fruiting postponed one to several months. When the temperature was appropriate and some may continue to grow, and some no longer grew, which leaded to the fruiting rate of zero.(4) In the conventional ingredients, the pileus were thinner than the control group when the water content of shitake ingredient was 45% and 55%, and pileus smaller compared with the control group, stipe shorter than the control group, stipe smaller than the control group, the weight of single shitake lighter compared with the control group.(5) In the conventional ingredients, the production rate of shitake up to 96% when PH value of 8, and the mycelium maturity of shitake when PH value of 8 was 58 days. The minimum maturity of mycelium was 55 days when PH value of 6, and yield rate up to 98%.(6) Add manganese sulfate 100～1000 milligrams per kilograms in shitake ingredients. The thick cap of the group that add manganese sulfate thicker than the control group, the cap was large than control group, the stalk was thicker than the control group, and the yield of single shitake and the single-rod were higher than the control group. |
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