After more than a year of trials and production, the SATCC has successfully achieved the production of wood ear mushrooms in the greenhouse. The following will introduce in detail the key technical points in the cultivation process of wood ear.

1. Site environment requirements
The annual average temperature in Suriname is stable at 23℃-27℃, and the temperature at noon during the day often reaches above 30℃. It is relatively cool in the morning and evening, about 25℃. This climatic condition provides a good natural environment for the growth of Hairy Jew Ear. The cultivation of Hairy Jew Ear should choose a site environment with a temperature range of 25℃-32℃, which requires cleanliness, sanitation, convenient water and electricity, and also requires attention to the management of high temperature periods.

2. Selection of planting varieties
In view of the climatic characteristics of Suriname, medium and high temperature varieties that adapt to the environment can be selected, such as black fungus (Auricularia auricula - judae) or high temperature resistant Hairy Jew Ear (A. polytricha). At present, the SATCC uses Hairy Jew Ear with strong high temperature resistance. After repeated tests, it has been fully proved that it has good adaptability to the local high temperature and high humidity environment.

3. Preparation of culture materials

3.1 Raw material selection

1. Main materials
It includes sawdust, cottonseed hulls, corn cobs, etc. In response to the requirements of local materials, local sawdust from Suriname is currently used. A variety of main materials can be mixed and used. Tree species such as pine, fir, cypress, and camphor cannot be directly used as production raw materials because they contain inhibitory substances.

2. Auxiliary materials
It includes wheat bran, rice bran, corn flour, gypsum, lime, etc. At present, local rice bran is mainly used as auxiliary materials.

3. Formula example
Sawdust 78%, rice bran 20% - 30%, gypsum 1%, lime 1%, white sugar 1%, water content controlled at 60% - 65%.

3.2 Mixing and bagging
After the culture material is fully mixed, it is packed into polypropylene bags with a size of 17cm×33cm.

4. Sterilization and inoculation
4.1 Sterilization

1. Normal pressure sterilization: keep at 100℃ for 10-12 hours.

2. High pressure sterilization: keep at 121℃ for 2-3 hours.

After sterilization, the culture medium must be cooled to below 25℃ before inoculation.

4.2 Inoculation
The inoculation process should be carried out in a sterile room or inoculation box. The inoculation amount should just cover the surface of the material to ensure that the strain can grow evenly and effectively resist contamination by other bacteria.

5. Management of mycelium development
5.1 Culture conditions

1. Temperature: The mycelium culture temperature is maintained at 24℃-26℃. Special attention should be paid to avoid the temperature exceeding 28℃ to prevent high temperature from affecting mycelium growth.

2. Humidity: Controlled at 60%-70%. If the humidity is too high, it can easily lead to contamination by bacteria.

3. Ventilation: Ventilate 2-3 times a day, each time for 30 minutes, to ensure air circulation.

4. Avoid light: Avoid light completely during the mycelium development period to create a suitable environment for mycelium growth.

5.2 Cleaning of bacteria

Check the bags regularly. Once contaminated bags are found, they should be removed in time to prevent the spread of bacteria.

6. Management of ear emergence
6.1 Promotion of ear emergence

When the mycelium fills the bag, move it to the ear emergence site, which can be in the greenhouse or indoors. The bag can be placed on the ground, on the shelf or hung in the air. At this time, the ear opening can be cut on the bag, or the bag can be opened directly for mushroom emergence. During this period, the formation of ear buds can be promoted by temperature difference stimulation.

6.2 Control temperature and humidity
Control the temperature of the ear emergence site at 25-32℃. After opening the bag, do not spray water for the first three days, then gradually increase the air humidity to 85-90%. Do not spray water directly on the bag. When a large number of ear bases appear at the opening, it can spray water directly. As the ear base grows, increase the amount and number of water sprays, and the relative humidity of the air is above 95%.

6.3 Control air and light
After the ear base appears, gradually increase ventilation, but it is not advisable to blow directly on the bag for a long time. Strong scattered light can be given. If the light is dim, the ear is thin, with less hair and a finer texture. Conversely, if the light is strong, the ear is thick, with more hair and a coarser texture.

7. Disease and Pest Control
7.1 Disease Control

For contamination by green mold, Alternaria and other fungi, quicklime can be used to cover the contaminated area. If the contamination is serious, the infected fungus bags need to be isolated and discarded in time. The planting site can be regularly sprayed with 1% lime water or 0.1% carbendazim solution for disinfection and prevention to prevent the breeding of diseases.

7.2 Pest Control

For pests such as mosquitoes and flies, sticky insect boards can be hung, or 0.2% rotenone can be used for spraying. At the same time, keep the site clean, remove waste fungus bags and residual ears in time, and reduce the breeding environment of pests.

8. Harvesting and processing
8.1 Harvesting time and method

When the ear pieces are fully unfolded, the edges become thinner, the color turns lighter, and the edges are slightly curled, they can be harvested. When harvesting, the large ones should be picked and the small ones should be left. Handle and place gently to avoid damaging the mushroom bags, and harvest one clump at a time. After harvesting, water should be stopped for 3-5 days, and the second flush of mushrooms can be managed after the mycelium resumes growth.

8.2 Product preservation and processing

Preservation: Directly package, refrigerate at 4℃-8℃, maintain freshness, and sell fresh directly.

Drying: It can use sun drying or drying to dry the fresh fungus to a moisture content of less than 12%, and then seal and store it to extend the shelf life.

9. Precautions
Suriname’s climate characteristics make temperature and humidity control a key link in the cultivation process of fungus. It is necessary to strengthen ventilation management to prevent high temperature from burning the fungus and ensure the healthy growth.

Wang Yanhua, Sun Yuhong and Li Lin
China-aid Suriname Agricultural Technology Cooperation Center (SATCC)