Ten famous varieties of Mushroom production in Summer and their stable yield and quality Preservation skills

Most varieties of edible fungi belong to the middle and low temperature type, the products are concentrated in autumn, winter and spring, the mushroom quantity is too concentrated, the goods are cheap, affecting the benefit. However, mushroom is in short supply in summer every year, the market price is high, the mushroom planting benefit is rich, but the production management is difficult; therefore, the development of summer mushroom main cultivation varieties and production management has become the focus of attention of the majority of mushroom farmers. The following introduces 10 famous and rare varieties of mushrooms suitable for summer production in northern and southern provinces and how to promote stable production and quality maintenance of summer mushrooms in high temperature season.

1 species

1.1 Pleurotus abalones taste sweet, storage-resistant, belonging to the name, excellent mushroom products. May ~ August mushroom production, suitable temperature 20~32℃; cultivation materials can be used miscellaneous sawdust, cottonseed hull, bagasse, straw. Indoor and outdoor bag cultivation, open long mushroom, biotransformation rate of 100%. Products sold fresh, salted, can storage, both inside and outside are required.

1.2 Clitocybemaxima is also known as large cup mushroom and large funnel mushroom. The meat is crisp and has a unique flavor. It is a rare breed. From June to September, the mushroom was produced at 23~32℃, and the cultivation materials were mainly sawdust and cottonseed hull. Indoor and outdoor bag cultivation of clinker, covering soil to grow mushrooms, biological conversion rate of 80%. Products sold fresh, salted, canned or dried, export, domestic sales are required.

1.3 Pleurctasystdiosus is also known as Taiwan mushroom. The meat is thick and tender. June ~ September, suitable temperature 20~32℃. Cultivation materials used straw, waste cotton, sawdust, bagasse can be. The biotransformation rate is 100%. Products are mainly sold fresh, can also be dried, both domestic and export are required.

1.4 The mushroom is clitoybe kurta. One of the varieties. Mushroom dark gray, round like a disk and named. June ~ September, suitable temperature 22~36℃. The cutting and cultivating raw materials are cottonseed hulls or miscellaneous sawdust. Clinker bag cutting, field covered with soil to grow mushrooms, biological conversion rate 80%~90%. Fresh products sold, salted or dehydrated drying, both inside and outside the required.

1.5 Lepioma albapek is a kind of typical high temperature rare mushroom with good prospects. May ~ September, suitable temperature 18~38℃. Cultivation raw materials can be rice straw powder, cow dung powder or waste materials of mushroom and ear. The biotransformation rate was 80%~90%. Fresh products sold, preserved and salted cans dehydration drying, both inside and outside are required.

1.6 Agaricus blazei Mijrr is abbreviated as A, B, M mushroom, also known as Brazilian mushroom. The meat is crispy and refreshing, with rich fragrance. It is one of the famous mushrooms for export. June ~ August, suitable temperature 16~35℃. Cultivated raw materials such as rice straw, corn stalk, reed, cottonseed hull can be used. Fermented material indoor, outdoor shelf or bed cultivation, covered with soil to grow mushrooms, fresh mushrooms per square meter yield 5~6kg. Products dehydration drying, mainly for export, domestic sales are also required.

1.7 Tricholoma lobayense is also known as Tricholoma lobayense, Tricholoma dabaiense, and Japanese white matsutake. The meat is plump and crisp, and the taste is unique. It is a fashionable rare mushroom newly developed in recent years. June ~ September, suitable temperature 15~33℃. Using straw, corncob, cottonseed hull and other mixed fermentation materials bag cultivation, field bed covered with soil to grow mushrooms, biological conversion rate of 100%. Products are mainly sold fresh, can also be stored, export, domestic sales are required.

1.8 Voluaria Uolucea is also known as stalk mushroom, orchid mushroom, delicious bract mushroom and hemp mushroom. The meat is smooth and tender, and the taste is sweet. It belongs to traditional famous products. From June to September, it is better to produce mushrooms at temperatures not lower than 28℃ and not higher than 35℃. Cultivation adopts straw, wheat straw, corn stalk, cottonseed hull, waste cotton and other fermentation, adopts ridge or rack bed cultivation, the biological conversion rate is 35%~45%. Products should be fresh mushroom market, can also be canned or dried, domestic and foreign markets sell well.

1.9 Bamboo shoot (D echinouoluata) is also known as bamboo ginseng, immortal umbrella, gauze mushroom. The meat is crisp and tender, and the taste is fragrant. It is a traditional famous product. The fruiting period is from June to September, and the suitable temperature for mushroom growth is 20~35℃. Cultivation raw materials can be crop straws, weeds, various bamboos, trees, mulberry branches, etc. Adopting uncooked material to imitate wild bed and covering soil cultivation, 80kg of dry product can be produced per mu. Product drying, export, domestic sales are required.

1.10 Auricularia polyticha is an excellent strain of Auricularia tribe. Soft and crisp texture, between black fungus and yellow back hairy fungus. The season is from May to September, and the optimum temperature is 23~32℃. The biotransformation rate was 120%~140% when the bag was cut with sawdust, bagasse and cottonseed hull, and cultured in indoor and outdoor shed under controlled light. Fresh and dried products are mainly sold domestically.

2 Management skills

The temperature is high in summer, no matter which mushroom species, its hyphae development speed is very fast, the fruiting body formation time is short, there is a slight technical error in management, it will cause yield reduction, quality decline, affect economic benefits. The following introduces the management skills of stable yield and shelf life of summer mushrooms.

2.1 Cultivate strong mother "four must" whether bag planting or bed planting, it is the carrier of long mushroom, called mother,"mother strong child fertilizer". Therefore, in the vegetative growth stage of hyphae,"four musts" should be achieved: ① appropriate temperature must be controlled, and the temperature of general cultivation of fungi should be 3~5℃ lower than that of this variety to facilitate the normal development of hyphae and prevent high temperature "burning bacteria";② light stimulation must be avoided to prevent the early appearance of primordium;③ bags must be opened for ventilation in due time to prevent hyphae from anoxia and atrophy;④ physiological maturity must be mastered, and reproductive growth management must be carried out in time to prevent missing the initial mushroom period.

2.2 Mushroom shed "three must" ① cultivation site should sit north to south, next to the mountain by the water or built under the shade trees;② mushroom shed shade density should be increased by 50% than the conventional;③ shed enclosure around the ditch, drainage water, shed roof installation micro-spraying facilities.

2.3 1. Control the temperature limit of summer mushroom growth, except for the high temperature of 38℃, the highest temperature of general varieties should not exceed 35℃, otherwise there will be mushroom bud atrophy or thin fruit body, abnormal, poor quality, low value; 2. Control the direct light illumination of mushroom shed should be "one yang nine yin", generally 100~150Lx scattered light enough; 3. Control the spraying time. In high temperature season, the evaporation amount of water is large. The mushroom shed should be sprayed early and late. Open the doors and windows of the shed for ventilation and update the air. At noon, spray water outside the shed to cool down. The furrow in the shed should store water and moisture shallowly. Do not spray water in the shed to avoid high temperature and humidity, resulting in diseases and insect pests.

2.4 The fruiting body of mature Guanxia mushroom matures quickly, generally it takes 1~2 days from the appearance of mushroom bud to the maturity of fruiting body, especially the rapid growth rate of Dictyophora indusifolia, it takes only 3 hours from the breakage of mushroom ball to the maturity of fruiting body, and the fruiting body autolysis will cause loss after overdue harvest, so it is necessary to observe the maturity period of products;② The harvest of Guanxia mushroom should be carried out before sunrise, generally entering the shed at 4 o 'clock until sunrise, and water spraying should not be allowed before harvest;(3) After harvest, pay attention to removing the mushroom stalks and residues remaining on the bed or bacteria bag to prevent mildew and disease occurrence; at the same time, stop spraying water, strengthen ventilation, let it live and cultivate bacteria, and when the primordium appears, take space spray to humidify water to promote the occurrence of the second tide mushroom;(4) After harvest of summer mushroom, because the natural temperature is higher than spring and autumn, the fruiting body is easy to open umbrella and reduce quality; Therefore, the harvested fresh mushrooms should be placed in bamboo or plastic baskets with sparse baskets, each basket should not exceed 10kg, and should be sent to the purchase point for processing in time, or put ice cubes wrapped in plastic bags in foam boxes for preservation, and the refrigerated trucks should be transported to the city for supply.