Mushroom cultivation
Brief description of the fungus, its features growth
Champignons are representatives of the same family champignon, which includes over 60 types of cap mushrooms. Champignons can grow in forests, meadows and even deserts.
Different varieties of champignons can be found at all continents besides Antarctica, however their main habitat is a steppe or forest-steppe zone.
If we are talking about the middle zone of Russia, then champignons can to meet in fields, meadows, on the edges of forests. If their conditions growths are favorable, then in these places you can find champignons from May to October.
Champignons are pronounced saprophytes, so they grow on soils that are rich in humus, found near cattle pastures, as well as in forests characterized by thick plant litter.
As for industrial mushroom growing, now two species of these mushrooms are actively grown: two-spore champignon and two-ring champignon (four-spore). Less common field and meadow champignons.
Champignon is a hat mushroom, characterized by pronounced central leg, the height of which reaches 4-6 centimeters. Industrial champignons differ in a hat diameter of 5-10 centimeters, however, you can find specimens with a diameter of 30 centimeters and above.
Interestingly, champignon is a representative of hat mushrooms that can be eaten raw. IN Mediterranean countries raw champignons are used in the process cooking salads, sauces.
In the early periods of a mushroom’s life, its hat is different hemispherical shape, however, in the process of maturation, it turns into a convex-prostrate.
There are 4 main groups of mushrooms in the color of the hat: snow-white, dairy, light brown (royal) and cream. Quite often, whites and dairy are assigned to the same group. WITH change in the age of the fruiting body changes occur with champignon plates. Light mushrooms are inherent in young mushrooms. When champignon reaches puberty, darkening of the plate, and it turns red-brown. Old champignons are characterized by dark brown and burgundy black. plate color.
Site selection and preparation
Champignons are characterized by reduced requirements for the presence of light and heat, so their active growth is possible even in the basement indoors at an air temperature of 13-30 degrees Celsius. Also, these mushrooms do not need a host plant, since their nutrition is through absorption decomposed residues of organic compounds. Based on this, in the process of growing champignons is used the so-called champignon compost, in the preparation of which horse is used manure or chicken droppings. Also a must add rye or wheat straw and gypsum. The presence of manure gives mushrooms necessary nitrogen compounds, thanks to mycelium straw provided with carbon, but thanks to gypsum, mushrooms are supplied calcium In addition, it is gypsum that is used for structuring. compost. Supplements to the soil for growing champignons in the form of chalk, mineral fertilizers and meat and bone meal.
Each mushroom farmer has his own formula for the best, according to his opinion, compost, the basis of which is often horse manure.
For the preparation of such compost, it is necessary for every 100 kg horse manure use 2.5 kg of straw, 250 g of sulfate ammonium, superphosphate and urea, as well as one and a half kilograms of gypsum and 400 grams of chalk.
If the mushroom grower is going to grow champignons throughout all year, then the compost preparation process should take place in special rooms where constant air temperature is maintained above 10 degrees Celsius. If mushrooms are grown seasonally, compost can be laid under a canopy in the open in the air.
During compost preparation it is necessary to prevent its components were in contact with the ground. Otherwise in it can get various microorganisms that harm fungi.
The first stage of composting involves chopping straw, after which it is well wetted with water until it is completely wet. IN In this position, she is left for two days, after which connects to manure, which is laid sequentially in even layers. Straw must be wetted during laying mineral fertilizers, which must first be bred in water. So you should get a gross heap, measuring one and a half meters in height and width. In such a collar should be at least 100 kilograms of straw, otherwise leakage the fermentation process will be very slow, or low the heating temperature will not let it start at all. After some time, the heap of the formed heap is carried out with gradual adding water. Composting requires four interruptions, and the full duration of its manufacture is 20-23 days. If the technology has been followed, then a few days after the last interruption, the heap ceases to emit ammonia, disappears a characteristic smell, and the color of the mass itself will become dark brown. Then the finished compost is distributed in special containers or beds are formed from it, in which mushrooms will be sown.
Sowing mycelium
Propagation of industrial mushrooms is vegetative by seeding into prepared compost mycelium, which is obtained in laboratories. Among the methods of sowing mycelium it is worth highlighting the cellar, inside which it is quite simple to maintain high level of air humidity, as well as an optimal indicator temperature. Mycelium should be purchased only from well-known suppliers, since a violation of technology at least at one stage the production of mycelium will jeopardize the growth of mycelium. Release mycelium is carried out in granules or in the form of compost blocks, not requiring self-composting. Mycelium should be seeded in the frozen compost, so it should be spread out in a thin layer until its temperature drops to 25 degrees Celsius. Recall that immediately after seeding inside compost processes occur as a result of which its temperature rises. For every ton of compost you need to plant about 6 kilograms or 10 liters of mycelium. For sowing, it is necessary prepare compost wells, the depth of which should be equal to 8 cm, and the step is 15cm. Wells in adjacent rows should be located in staggered. Sowing is carried out personally or at using a special cutter and packer.
When the mycelium is seeded, the compost must be covered with paper, straw mats or burlap – this will save moisture in him. To protect it from the appearance of various pests, it is necessary to treat it with a 2% formalin solution every three days. During the application of non-covering technology, compost is moistened through irrigation of walls and floors, because if you water the compost itself, then there is a high probability of developing mycelium diseases. IN during its germination requires a constant air temperature at level above 23 degrees, and the temperature of the compost should be in within 24-25 degrees.
Growing and harvesting
Mycelium, on average, grows in 10-12 days. During this period in compost is an active process of forming thin white threads – hyphae. When they begin to surface compost, they should be sprinkled with a layer of peat with chalk, a thickness of 3 centimeter. After 4-5 days thereafter, the temperature in The room should be lowered to 17 degrees. Besides, it is necessary to start watering the upper soil layer with thin watering can. During watering, it is imperative to observe condition that water remains on the upper layer and does not penetrate into compost. Also important is the constant supply of fresh air, which will positively affect the growth rate of fungi. The humidity in the room at that time should be stably in the range of 60-70%. Fruiting of champignons begins on days 20-26 after landing mycelium. If the optimal conditions for growth observed clearly, ripening of mushrooms takes place en masse, with interruptions between peaks in 3-5 days. Mushroom picking is done manually by twisting them from the mycelium.
Today, among the leaders in industrial champignon production includes USA, UK, France, Korea and China. In recent years, Russia has also begun to actively use foreign technology in the growing process mushrooms.
Mushrooms gather at an ambient temperature of 12-18 degrees. Before starting the collection, the room must be ventilated, this will prevent moisture growth, resulting in hats mushrooms spots appear. By the very appearance of the mushroom, you can determine when it’s time to shoot. If the film connecting the cap and the leg, already quite seriously pulled, but still not torn – it’s time to pick the champignon. After picking their mushrooms sorted, discarded sick and damaged, and the rest packaged and sent to places of sale.
