Management methods and key points of growing mushrooms after mushroom production

When it comes to mushrooms, I think we are very familiar with them. Basically, we often eat mushrooms in our lives. Mushrooms have high nutritional value, and often eating mushrooms is very good for people's health, so now people have more and more demand for mushrooms.

Management methods after planting mushrooms and producing mushrooms

1. Control the temperature. After mushroom production, the temperature should be controlled between 15 and 18 ℃. If it exceeds 20 ℃ or temporarily rises to more than 25 ℃, effective measures should be taken in time. For those who have not yet twisted to form a fruiting body, reduce or stop spraying water to prevent the hyphae from twisting into a fruiting body. If the fruiting body has been formed, the amount of spraying water should be increased to meet the large water consumption of the mushroom body and reduce the temperature of the mushroom room and mushroom bed. At the same time, combined with increased ventilation, closed during the day, ventilation at night. When it is cold, it is mainly insulated. If there is ventilation, it should be carried out before and in the afternoon.

2. Spray water. With the increase and growth of the fruiting body, the water content should increase accordingly, and the highest water demand is during the peak period of mushroom picking. generally, the amount of water sprayed during the period of mushroom production is 1 kg water per square meter or about 2 kg water per kilogram mushroom production. Spray water at the end of each batch of mushrooms, until the next batch of small mushroom buds appear, and the amount of spraying water gradually increases.

3. Ventilation. After mushroom emergence, the respiration is stronger; ventilation and ventilation should be enhanced accordingly, but at this time, the temperature decreases and the climate is dry, so it is best to set up ventilation windows in order to keep warm, moisturizing and ventilating, so as not to affect the growth of fruiting bodies due to drastic changes in the small environment of mushroom houses. The sudden rush of cold air does great harm to the mushroom buds, resulting in browning or death. If there is no ventilation window, you can open the south door or south window for 2-3 hours at noon and open the north-south door in the daytime when the temperature is high to adjust the temperature of the mushroom room.

4. bed surface finishing and soil replenishment. After picking mushrooms, there are often some dead mushrooms on the mushroom bed that should be picked up in time to avoid rot and produce diseases and insect pests. At the same time, the holes left after mushroom picking should be filled with soil particles to keep the vegetable bed flat.

5. Topdressing. After several batches of mushroom harvest, a large amount of nutrients are consumed, and there is often a decrease in mushroom production, an increase in the number of small mushrooms and thin mushrooms, so it is necessary to fertilize and replenish nutrients so that the mycelium can continue to maintain a strong mushroom production capacity.

Common methods of topdressing

1. Glucose. Topdressing glucose has a good effect on the growth of mushroom. Brown sugar and granulated sugar can also be used instead, with a common concentration of 2% to 5%.

2. Yeast liquid. Yeast is nutritious and easily absorbed by mushrooms, which can promote the formation of fruiting bodies. And make the mushroom body grow strong, the concentration of yeast powder sold in the market is 0.5%-0.1%, and that of pure yeast powder is 0.05%.

3. Soybean milk. Using 1% soybean milk as topdressing has a significant effect on increasing yield, but do not use it when the temperature is high to avoid mildew.

4. Ammonium sulfate or urea. 0.2% sulfuric acid or urea spray also had a good effect on the health of the mushroom body.

5. Cow urine. Boil the rotten cow urine in a pot for 20 minutes, filter, flush and spray 10 times.

6. Mushroom root soup. Rinse the fresh mushroom feet, boil for 10 minutes with water for 15 minutes, and spray with water for 10 to 20 times, which can promote the growth of mushrooms.

7. B group elements. Spraying 1/1000000 vitamin B1 or B6 and plant growth regulator B9 also had an obvious effect on the formation of fruiting bodies.

8. Triacontanol. According to the triacontanol used in 0.2~0.4PPm, spraying 90 kg per 100 square meters can increase the output by 10% to 20%.

The principle of "eat less and eat more" should be grasped when dressing, and should not be used too much at one time. Especially after the head tide mushroom, do not rush to topdressing, because the temperature is higher at that time, topdressing is easy to lead to miscellaneous bacteria.

Nutritional advantages of fungus vegetables

1. High protein content. The protein content of fresh or waterborne edible fungi is 1%-3.5%, which is slightly higher than that of ordinary vegetables. For example, the protein content of Auricularia auricula is 1.5%, and that of fresh Lentinus edodes is 2.2%. The dried edible fungus has a great increase in the proportion of protein due to the decrease of moisture, and its protein content is mostly 10% to 30%. The quality of protein in edible fungi is also high, which contains 9 kinds of essential amino acids, and its proportion is close to that of essential amino acids in human body, so it has better utilization and high nutritional value.

Rich in micronutrients, such as vitamin B1, vitamin B2, vitamin K, vitamin D, calcium, potassium, iron, zinc and selenium. The most unique of these is vitamin D, which is rarely found in other vegetables. Its main function is to promote calcium absorption and regulate calcium metabolism, which is very important for bone health. In recent years, studies have also found that vitamin D is related to the prevention and treatment of common chronic diseases such as arteriosclerosis and coronary heart disease.

3. Edible fungi contain a kind of components with special health value-fungus polysaccharides. Fungus polysaccharides exist in the cell wall of edible fungi and have been proved to have the effects of improving immunity, regulating blood lipids, anticancer and so on. Some of these fungus polysaccharides, such as lentinan and Auricularia auricula polysaccharides, have been developed as drugs and applied in clinic.

Medicinal value of Mushroom

1. Antibacterial activity

The mushroom culture medium (28-30 ℃ for 22 days) can inhibit Staphylococcus aureus, Salmonella typhimurium and Escherichia coli. This culture medium is non-toxic to guinea pigs and has no side effects after oral administration of 250ml in humans. Pressed juice can also inhibit Mycobacterium and Mycobacterium tuberculosis.

2. Other functions

Its extract (extracted with ethanol for 24 hours, mixed with acetone and precipitated, the supernatant was extracted with ethanol and dried in vacuum) has the effect of lowering blood sugar. A non-specific plant hemagglutinin was isolated from mushroom.

Mushroom has a high nutritional value, it is rich in protein content, but also has a certain medicinal effect, so eating more mushrooms can also play a role in lowering blood sugar. Therefore, when people plant, they should focus on its management methods and understand the growth habits of mushrooms.