How can Pleurotus eryngii produce more mushrooms?
The growth temperature of Pleurotus eryngii was 6 ℃ ~ 25 ℃. The growth of mushroom body is slow at 6 ℃ ~ 15 ℃, but the mushroom body has fine tissue and beautiful color, so high quality mushroom can be cultivated. The management of bud stage should strengthen ventilation in order to promote the growth of cap and inhibit the growth of stalk. Second, to reduce water consumption, too much water consumption during the mushroom period will lead to darker stripes or cracks on the surface of the mushroom body, thus affecting the quality. Picking mushrooms 3-5 days in advance can maintain the whiteness of mushrooms and prevent the yellowing of mushrooms during storage and transportation. The fruiting body of the standard Pleurotus eryngii was harvested in medium well, when the appearance of the mushroom body was dense and elastic, the inner roll of the cover was hemispherical, and the bacterial fold had not yet been formed. The quality will be decreased and the storage period will be shortened when the cover is flat, the fold is formed and harvested close to maturity.
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Master the key technology of Pleurotus eryngii to let Pleurotus eryngii produce more mushrooms in spring
First, to grasp the best mushroom production period of Pleurotus eryngii has been cultivated in Panjin, Liaoning Province for several years. The experience gained is that the most suitable period for producing Pleurotus eryngii in the local mushroom shed is from the beginning of March to the end of April in spring, from late September to early November in autumn, in the absence of heating facilities.
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Introduction to the characteristics of Pleurotus eryngii
Pleurotus eryngii, also known as Pleurotus ostreatus (Pleurotuseryngi), has almond flavor, and its fleshy meat is similar to that of abalone, so it is named Pleurotus eryngii. In Japan, it is called "snow antler". It is saprophytic and parasitic on the roots and surrounding soil of Erygiumcampestre, a plant of Umbelliferae from late spring to early summer. It comes from.
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