How to cultivate morels in high yield?

Morels have extremely high nutritional and medicinal value. Currently, the market demand for morels is far greater than the supply, so morel cultivation has very good prospects. In recent years, the artificial cultivation technology of morels has gradually matured. So how to cultivate morels in high yield? Let’s take a look below.

1. Site selection

1. Environmental requirements

Morels like to grow in a cool, humid and well-ventilated environment. The planting site should be selected in an area with an altitude between 1000-2000 meters, an annual average temperature of 8-15℃, and an annual precipitation of 800-1500 mm.

2. Soil conditions

The soil should be fertile, loose, well-breathed sandy loam or loam, with a pH value between 6.5 - 7.5. The soil should be disinfected and improved before planting to reduce the occurrence of diseases and pests.

3. Venue facilities

The planting site should have complete irrigation, drainage and shading facilities to ensure the moisture and light conditions required for the growth of morels.

2. Preparation of bacterial strains

1. Source of strains

Selecting excellent Morchella strains is the key to achieving high yields. The strains should come from regular scientific research institutions or strain production enterprises, and have the characteristics of high purity, strong vitality and wide adaptability.

2. Bacteria culture

The purchased bacteria were inoculated into the culture medium for cultivation. The formula of the culture medium is generally: 200 grams of potatoes, 20 grams of glucose, 20 grams of agar, and 1000 milliliters of water. The culture temperature is 20 - 25℃, the culture time is 7 - 10 days, and it can be used for sowing after the mycelium fills the culture medium.

3. Cultivation Season

The cultivation season of morels is generally divided into spring sowing and autumn sowing. The spring sowing time is March to April, and the autumn sowing time is September to October. The specific sowing time should be determined according to local climatic conditions and the growth habits of morels to ensure that the mycelium can grow and develop under suitable temperature and humidity conditions.

4. Culture medium formula

1. Common formula

The following are several commonly used morel culture material recipes:

① Sawdust 70%, bran 20%, corn flour 5%, gypsum 1%, lime 1%, superphosphate 1%, potassium dihydrogen phosphate 0.2%, magnesium sulfate 0.1%, vitamin B1 0.01%.

② 70% cottonseed hulls , 20% sawdust, 5% bran, 1% gypsum, 1% lime, 1% superphosphate, 0.2% potassium dihydrogen phosphate, 0.1% magnesium sulfate, and 0.01% vitamin B1.

③Corn cobs 70%, sawdust 20%, bran 5%, gypsum 1%, lime 1%, superphosphate 1%, potassium dihydrogen phosphate 0.2%, magnesium sulfate 0.1%, vitamin B1 0.01%.

2. Culture medium treatment

Mix the culture medium evenly according to the formula ratio, and then add appropriate amount of water to make the moisture content of the culture medium reach 60% - 65%. The compost is piled up and fermented for 7-10 days, during which time the pile is turned 2-3 times to promote the compost's maturity and disinfection.

5. Sowing Method

1. Seeding amount

The sowing amount of morels is generally 1-2 bottles of spawn per square meter.

2. Sowing method

Sprinkle the cultured bacteria evenly on the prepared bed surface, then cover with a 2-3 cm thick layer of culture medium and compact lightly.

6. Bacteria management

1. Temperature control

In the first 10 days after sowing, the temperature should be controlled at 18 - 22℃ to promote germination and colonization of the fungus. After 10 days, the temperature can be gradually lowered to 10 - 15°C to inhibit the growth of bacteria.

2. Humidity control

During the fermentation period, the relative humidity of the air should be maintained at 70% - 80%. The humidity can be adjusted by spraying water, ventilation, etc.

3. Ventilation management

Maintain good ventilation conditions and ventilate for 1-2 hours a day to ensure the oxygen supply required for mycelium growth.

4. Lighting control

During the fermentation period, direct sunlight should be avoided and a shade net can be used for shading.

7. Mushroom production management

1. Temperature control

During the fruiting period, the temperature should be controlled at 8 - 15 ℃, and the temperature difference between day and night should be maintained at 8 - 10 ℃ to stimulate the formation and differentiation of primordium.

2. Humidity control

The relative humidity of the air should be maintained at 85% - 95%. Humidity can be increased by spraying water on the ground and space, increasing watering frequency, etc.

3. Ventilation management

Increase ventilation for 2-3 hours a day to keep the air fresh.

4. Lighting control

Increase light intensity appropriately and maintain light time at 6-8 hours per day to promote the growth and development of fruiting bodies.

8. Disease and Pest Control

1. Disease prevention and control

Common diseases of morels include fungal diseases, bacterial diseases, etc. Comprehensive measures should be taken to prevent and control diseases, including selecting excellent strains of bacteria, strengthening site disinfection, controlling temperature and humidity, and ensuring proper ventilation. Once the disease is discovered, the diseased plants should be removed in time and the appropriate fungicide should be sprayed for prevention and control.

2. Pest control

Common pests of morels include slugs, snails, springtails, etc. Prevention and control can be achieved by combining manual capture, physical control (such as setting up insect-proof nets, sticky insect boards, etc.) and chemical control (such as spraying low-toxic and high-efficiency insecticides ).

9. Harvesting and Processing

1. Harvest time

The harvest time of morels is generally within 7-10 days after the fruiting body matures. When the cap of the morel is fully expanded, the color changes from dark brown to light brown, the stem is white, and there are a large number of white spores on the surface, it can be harvested.

2. Harvesting method

Use a knife to cut the morels off from the base of the stem, avoiding damaging the surrounding mushrooms. After harvesting, the morels should be processed in time.

3. Processing method

There are two main processing methods for morels: drying and salting. Drying is to place the harvested morels in a well-ventilated place to dry or use a dryer to dry; salting is to soak the morels in saturated salt water for 2-3 hours, then remove and drain, and store them in a sealed container.

That’s it