Growing gourmet and medical mushrooms

Paul Stamets. Growing gourmet and medical mushrooms. - Ten Speed Press, 2000

Содержание

1. Mushrooms, Civilization and History

2. The Role of Mushrooms in Nature

3.Selecting a Candidate for Cultivation

4. Natural Culture: Creating Mycological Landscapes

5. The Stametsian Model: Permaculture with a Mycological Twist

6. Materials fo rFormulating a Fruiting Substrate

7. Biological Efficiency: An Expression of Yield

8. Home-made vs. Commercial Spawn

9. The Mushroom Life Cycle

10. The Six Vectors of Contamination

11. Mind and Methods for Mushroom Culture

12. Culturing Mushroom Mycelium on Agar Media

13. The Stock Culture Library: A Genetic Bank of Mushroom Strains

14. Evaluating a Mushroom Strain

15. Generating Grain Spawn

16. Creating Sawdust Spawn

17. Growing Gourmet Mushrooms on Enriched Sawdust

18. Cultivating Gourmet Mushrooms on Agricultural Waste Products

19. Cropping Containers

20. Casing: A Topsoil Promoting Mushroom Formation

21. Growth Parameters for Gourmet and Medicinal Mushroom Species

Spawn Run: Colonizing the Substrate

Primordia Formation: The Initiation Strategy

Fruitbody (Mushroom) Development

The Gilled Mushrooms

The Polypore Mushrooms of the Genera Ganoderma, Grifola and Polyporus

The Lion’s Mane of the Genus Hericium

The Wood Ears of the Genus Auricularia

The Morels: Land-Fish Mushrooms of the Genus Morchella

The Morel Life Cycle

22. Maximizing the Substrate’s Potential through Species Sequencing

23. Harvesting, Storing, and Packaging the Crop for Market

24. Mushroom Recipes: Enjoying the Fruits of Your Labors

25. Cultivation problems & Their Solutions: A Troubleshoting guide

Appendices

I. Description of Environment for a Mushroom Farm

II. Designing and Building A Spawn Laboratory

III. The Growing Room: An Environment for Mushroom Formation & Development

IV. Resource Directory

V. Analyses of Basic Materials Used in Substrate Preparation

VI. Data Conversion Tables

Glossary

Bibliography

Acknowledgments

OCR
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MUSHROOM FARM ENVIRONMENT

Environment 4:
The Main Corridor:
A Highway for Substrate &
Product Flow
Purposes: A central hallway connecting the
essential environments to one another, facilitat-

ing movement of materials, products and
personnel.

Facility: Often times, a metal framed, open
truss building, is centrally located, broadside to
the growing rooms. Ceilings should be at least
12 ft., ideally 20 ft. high. Here again, wood sur-

faces should be minimized. Floors should be
cement with drains and have access to water
lines for maintenance and clean-up.
Maximum Temperature: Ambient
Minimum Temperature: Ambient

Humidity: Ambient: 20-80% rH
Light: Skylights or moisture proof fluorescents

Insulation: None needed.
Positive Pressurization: Not needed.
Additional Comments. Since this is a high traffic area, two-way passing is essential. Those
using forklifts must have ample turn-around
space for maximum mobility. Many cultivators
have charts andlor remote temperature sensors

constructed into the walls by each growing

room. Bug-traps are placed at several locations
to intercept winged intruders before possible
entry into the mushroom growing rooms.

Environment 5:
Sorting, Grading &
Packing Room
Purpose: To sort, grade, and package mush-

rooms into their end-user containers.
Facility: A well lighted room with gravity conveyors, sorting tables, and often a blast-chiller
which quickly cools the mushrooms prior to
packaging and storage in the refrigeration
room. This room is usually located at the end
of the main corridor and is immediately adjacent to the refrigeration and shipping rooms.
Maximum Temperature: 50° F. (10° C.)
35° F. (1-2° C.)
Minimum

Humidity: 50-75% rH
Light: 500-1000 lux.

I have seen a number of

configurations of this type of processing room.
Mushrooms usually arrive in open-grate plastic carrier baskets. The baskets are placed into

the airstream from the blast chiller (or in the
cold room) awaiting sorting into cardboard,
end-user boxes. Although this room is kept
cool, the packaging personnel are comfortable
at this temperature, busily, sorting, weighing,
labelling, and arranging boxes for distribution.

Environment 6:
The Refrigeration Room
Purposes: To chill mushrooms to 35 ° F. (1-2°
C.) so they can be maximally preserved.
Facility: A standard refrigeration room.
Maximum Temperature: 38° F. (3° C.)
Minimum Temperature: 32° F. (0° C.)

Humidity: 60-80% rH.

Light: Only as needed for personnel.

Insulation: R30-R60.
Positive Pressurization: No.
Additional Comments: Installers should engi-

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