Effect of Different After-ripening Stages of Pleurotus eryngii Cultured with Liquid Strains on Its Mycelial Growth and Yield.

In order to explore the effect of different after-ripening stages of Pleurotus eryngii cultured with liquid strains on the mycelial growth in the industrial production of Pleurotus eryngii, by taking the fungi bags inoculated with the liquid strains of Pleurotus eryngii as the test object, the effects of four different after-ripening stages on the growth, agronomic traits, yield and biological efficiency of Pleurotus eryngii were compared. The results showed that; the best growth of Pleurotus eryngii was 10 days after ripening, when the mycelium was white and robust, the fungi bags were firm, the budding time was 5 days, and the harvesting time was 18 days. The producing mushroom was neat and consistent, the size of mushrooms was uniform, the weight of single mushroom was 253 g, and the proportion of commercial mushrooms was up to 79.01%. The biological efficiency of commercial mushroom was up to 75.6% and the total biological efficiency was up to 95.74%. In summary, the analysis showed that in the process of industrial cultivation of Pleurotus eryngii, it was the most appropriate to use the liquid bacterial strains to cultivate Pleurotus eryngii for 10 days of subsequent ripening after the mycelium overgrew the fungi bags. [ABSTRACT FROM AUTHOR]