What are the main points of mushroom cultivation? How to prevent the occurrence of dead mushrooms?

Mushroom, also known as Agaricus bisporus, white mushroom, mushroom, Mongolian mushroom, mushroom, meat fungus, mushroom fungus, is one of the foods often eaten in daily life, which is very rich in nutritional value and is deeply loved by consumers. So what are the main points of mushroom cultivation? How to prevent the occurrence of dead mushrooms? Let's take a look.

What are the main points of mushroom cultivation?

1. Selection and control of the site. The choice of the site must be far away from the pollution areas such as ordinary crop fields, chemical plants, hospitals, garbage dumps and breeding farms, as well as dust areas such as mines, coal farms and ceramics, and there has been no use of pesticides in the past two years. After the cultivation plot of organic mushroom is determined, the cultivated variety and production quantity (yield) should be strictly controlled, and the organic food mark should be used according to the actual yield.

2. Purchase of raw materials

First of all, bacteria, genetically modified bacteria are not allowed to be used. Secondly, raw material requirements, first, the use of organic certified raw materials, such as wheat after organic certification, the straw can be used for organic mushroom cultivation, and need to indicate the certification number; second, the use of original ecological raw materials, such as sawdust after processing the branches of trees in the primeval forest. Thirdly, materials excipients, such as plastic bags, should use materials that meet the requirements of organic food.

3. Formulation and treatment of base materials

Generally, tap water in cities and towns that meet the drinking water standards can be used. when providing wells, relevant departments should be asked for testing, and ordinary groundwater and reservoir water should not be used. Ingredients should be scientifically designed according to the cultivated varieties, and chemical fertilizers and chemical drugs shall not be added arbitrarily.

4. Management and operation of bacteria.

For the treatment of bacteria-producing places, bleach can be used for spraying and disinfection, bacteria bags leaving the ground and shelf culture. Insect control nets and black lights should be used to control pests in the culture room. Other operations can be carried out as usual.

5. Management and arrangement of mushroom production

The disinfection of the mushroom shed can refer to the sterilization room, and the ground can be sprinkled with lime powder; the mushroom shed can be arranged according to the needs of cultivation varieties and cultivation patterns, and after thorough cleaning and ventilation, 5-15% lime supernatant is used to spray the wall and floor, properly ventilated; moisturizing water should meet drinking water standards; do not use any prohibited drugs, hormones, etc.

Latex gloves should be worn during harvest, tools and containers should be disinfected with alcohol or lime solution in advance, and hands should be washed with soap before operation in small batches; after harvest, concentrate on finishing in the processing workshop, remove the base material residue carried at the base of the stalk, classify and box it. After thorough cleaning and ventilation in the low-temperature warehouse, 10% limewater solution is used to spray the wall and floor. After natural drying, the products can be stored temporarily.

6. The requirements of transportation. In general, the transportation of fresh mushrooms can be carried by heat preservation car or turnover box, and the car shall not be contaminated by oil, pesticides or other chemicals, and shall not be shared with other non-organic food.

Second, how to prevent the occurrence of dead mushrooms in the process of mushroom cultivation?

1. Allocate the culture materials scientifically and rationally so that the C / N ratio can reach 28 / 30 / 30 / 1, and do a good job of composting.

2. We should select high-quality bacteria, eliminate aging and polluted bacteria in time, create suitable conditions for mycelium growth and development, and strictly prevent high-temperature culture.

3. During the mushroom production period, we should pay close attention to the changes of the weather, adjust the greenhouse temperature according to the air temperature, strengthen ventilation and ventilation, and strictly prevent the phenomenon of high temperature in the greenhouse.

4. Pay attention to the frequent ventilation in the mushroom shed (- 2mi 3 times a day). When the temperature is high, ventilation should be carried out in the morning and evening or at night to keep the air fresh.

5. watch the mushroom with water to avoid drowning the mushroom.

6. After covering the soil, the temperature should be adjusted reasonably, the appropriate humidity of the soil layer should be maintained, the growth of hyphae should be promoted to the overlying soil layer, and the growth of the hyphae should be changed from vegetative growth to reproductive growth as soon as possible, so that the fruiting body should be formed between the coarse soil layer and the fine soil layer, so as to prevent it from being too high or too low.

7. In production, we should adhere to the comprehensive control principle of "giving priority to control and supplemented by chemicals", prevent diseases and pests from being brought into the mushroom bed with the culture material, eliminate the sources of diseases and insect pests in the covered soil, and thoroughly eliminate the pathogenic bacteria and pests in the mushroom shed. Create environmental conditions suitable for the growth of mushrooms. After the occurrence of diseases and insect pests, diseased mushrooms and dead mushrooms should be eliminated in time, and drugs should be used to control them so as not to spread.

8. When picking mushrooms, the movement should be light and thin, so as to avoid man-made injury.