姬菇(Pleurotus,ostriatus)是从日本新引进的优良品系,已成为辽宁出口创汇的主栽品种。外商对姬菇的商品性要求很高。一等姬菇菇盖直径小于2.5cm,要求菇盖肥厚,菇柄实心。商品性好的姬菇,既畅销,价格也高。这样在栽培上就要促使生长出个头小,数量多,敦实肥厚的子实体。几年来,笔者根据姬菇的生物学特性,探索了提高姬菇商品性的技术要点。主要是在原基分化,形成菇蕾,子实体生长三个不同生长发育阶段,不同程度的改变温度、湿度、通风这三个主要环境条件。一、在原基分化阶段,制造温差,促使原基大量分化,以实现群体增产。在菌丝发透和每采收完一潮菇的发菌后,把环境温 Pleurotus (ostriatus) is a newly introduced fine line from Japan and has become a major cultivated variety of foreign exchange earning in Liaoning. Foreign merchantability of Ji mushrooms demanding. First-class mushroom cap cover diameter of less than 2.5cm, requiring mushroom cover hypertrophy, mushroom handle solid. Good commercial good Ji mushroom, both popular, the price is high. In cultivation, we should promote the growth of a small, large number, fruiting fruiting bodies. In recent years, according to the biological characteristics of Shimeji, I explored the technical points to improve the commercial properties of Shimeji. Mainly in the original differentiation, the formation of mushroom buds, fruiting body growth of three different stages of growth and development, varying degrees of change in temperature, humidity, ventilation of these three major environmental conditions. First, in the stage of primordium differentiation, manufacturing temperature difference, prompting a large number of primordial differentiation, in order to achieve population growth. In the mycelium hair and after the completion of a wave mushroom harvest fungus, the ambient temperature