Harvest of Pleurotus ostreatus
Pleurotus ostreatus is larger than ordinary edible mushroom. The average edible mushroom weighs about 10 grams, while the mushroom weighs about 60 grams. The heaviest mushroom can reach 2500 grams, with a diameter of 540 centimeters. It should be harvested in time according to maturity and market demand. It takes about 10 days for the fruiting body to mature from budding, that is, from the white spot to maturity, and the performance varies with different temperature. The growth rate is slow at low temperature, but the mushroom body is thick and it is not easy to open the umbrella. On the contrary, in high temperature, the flower shape is small and easy to open the umbrella. Three tide mushrooms can be harvested during the whole growing period, and the yield of the second tide is generally the highest. Each wet mushroom alternates for about 15 kilometers for 25 days. Under the natural conditions of Fujian Province, mushrooms can be produced from mid-late January to the end of May or early June of the following year, and the most suitable season is from late October to early December and March-April.
When the fold of the fruiting body has not been broken or has just broken, the appropriate time for harvest is when the cap is bell-shaped, and it should be harvested in the cover at the latest when the fold is gray-white. If the bacterial fold changes to dark purplish gray or dark brown until it is mature, the harvest will reduce the commodity value when the cover is flat. The quality and taste of mushrooms with different maturity are very different, and those without umbrella opening are the best.
When reaching the harvest standard, grasp the lower part of the mushroom body with your thumb, index finger and middle finger, twist it slightly, loosen it, and then pull it up. Be careful not to loosen the surrounding mushroom buds. After picking mushrooms, the holes left in the mushroom bed should be mended in time, and the residual mushrooms left on the bacterial bed should be removed so as not to attract insect pests and endanger health after decay. The mushroom feet with soil should be cut off from the collected mushrooms.
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Six key points for High yield and High quality cultivation of Pleurotus ostreatus
Golden Pleurotus ostreatus, also known as Lobayi mushroom, large white mushroom, known as white matsutake in Japan, is a rare edible fungus that leads the market in summer. Its fruiting body is clustered, thick, thick, fresh and white, crisp and tender meat, excellent flavor, rich nutrition, known as the outstanding among the mushrooms with excellent taste and quality. in addition, it is especially favored when it is on the market when there is a shortage of mushrooms in summer. In Shanghai, Guangzhou, Hangzhou and other places, the price per kilogram of fresh mushrooms is 14,18 yuan, the benefit is very considerable, is a very promising rare mushroom species. The following introduces the "six keys" for the cultivation of high yield and high quality of Pleurotus ostreatus
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Four methods of trapping and killing Mushroom mites
1. Rapeseed cake trapping method: spread several pieces of wet cloth on the bed where mushroom mites are harmful, and put gauze on the wet cloth. Sprinkle the freshly fried rapeseed cake powder on the gauze, wait for the mushroom mites to gather the gauze, remove and scald to death with boiling water. 2. Sweet and sour trapping method: mix 1kg of vinegar with 1kg of water, add 10g of sucrose, drop dichlorvos, mix well, soak the gauze in the mixed sweet and sour solution, and then spread the gauze on the mushroom bed to trap and kill mushroom mites. 3. Pig bone trapping method: fresh pig bones are placed apart on the bed to trap mushroom mites.
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