MySheen

A new variety of hericium Erinaceus-Haoza 19

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, Haoza 19 (Su Monkey 19) was bred by the vegetable Research Institute of Jiangsu Academy of Agricultural Sciences and was recognized by the state in 2007 as suitable for cultivation in the main producing areas of hericium Erinaceus in China. The seed is solitary, medium size, mushroom body diameter 10-25 cm, round, head-shaped or lumpy, strong, short thorn, milky white, sessile, dense texture, can be stored for 10-20 days at 4 ℃, taste soft, smooth and fragrant. The optimum temperature is 22-26 ℃, and the optimum pH is 4-5. The fermentation period is 30 days, and the ripening period is 30 days.

Haoza 19 (Su Monkey 19) was bred by the vegetable Research Institute of Jiangsu Academy of Agricultural Sciences and was recognized by the state in 2007 as suitable for cultivation in the main producing areas of hericium Erinaceus in China.

The seed is solitary, medium size, mushroom body diameter 10-25 cm, round, head-shaped or lumpy, strong, short thorn, milky white, sessile, dense texture, can be stored for 10-20 days at 4 ℃, taste soft, smooth and fragrant. The optimum temperature was 22-26 ℃, and the optimum pH value was 4-5. The optimum temperature for post-ripening was 18-22 ℃, and the cultivation period was 80-90 days. In cultivation, the hyphae could tolerate the highest temperature 32 ℃ and the lowest temperature 0 ℃, and the suitable growth temperature of fruiting body was 15-25 ℃, the highest temperature was 30 ℃ and the lowest temperature was 10 ℃. The primordium formation does not need temperature difference stimulation, the mushroom temperature is 15-32 ℃, the fruiting body has general tolerance to carbon dioxide, the mushroom tide is obvious, and the interval is about 10 days. Under the condition of bag cultivation, the biological efficiency was 90-100%.

 
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