4 skills of edible mushroom bag ventilation
Bag cultivation of edible fungi is a main way of edible fungi production because of its low cost, high benefit and convenient management. However, when the bag is planted, the rope is tied directly to the mouth, which causes poor ventilation, affects the growth of bacteria, causes pollution, and even leads to cultivation failure. Here are four ventilation techniques:
One is the vent plug method. Wheat straw, cotton wool, sunflower straw, corn cob and the like are used as materials, and the air vent plug is formed by tying the two ends of the fungus bag. It should be noted that wheat straw and sunflower straw should be cut into 3 cm long pieces; cotton wool should be folded into cotton columns with one end flat and one end with stubble; corn cobs should be crushed into bean-sized pieces and wrapped in newspapers. The size of the plug depends on the size of the bacteria bag, large bags with large plugs, small bags with small plugs; but also depends on the temperature of the bacteria, when the temperature of the bacteria is low, the plug can be smaller, and vice versa.
The second is the ring method. You can buy a bell ring, cover the bacteria bag and add a cotton plug. If you can't buy a bell ring, you can also use a plastic packing belt to make it yourself (cut into sections and weld it into a ring with a soldering iron). The kraft paper and rubber band are used for external sealing. Note that the collar should be set firmly to prevent falling off.
The third is the vent method. Use a sewing machine needle to tie a row of holes at a distance of 6 cm from the bag mouth, with a hole spacing of about 1 cm. Sowing the strain at the hole can be done when loading. Do not puncture too many holes, and pay attention not to operate the bacteria bag when puncturing holes, otherwise the bacteria bag is easy to crack during loading.
The fourth is the ventilation hole method. With a thumb thick conical stick, in the two ends of the bag filled with triangular holes 6 cm deep, and then in the middle of the seed horizontal hole, the bag will be placed in a sterilized indoor bacteria. Punch the hole movement to be light, not too hard.
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Fresh-keeping principle of Edible Fungi
The mushroom body of edible mushroom fresh-keeping (theprincipleoffresh-keepingforediblefungi) without culture medium still has vitality, and the living organism is resistant to adverse external environment and microbial infection. However, the stronger the life activity is, the faster the freshness decreases. Therefore, under the premise of not destroying the normal physiological function of the body, by controlling the various factors that affect the physiological and biochemical changes of fresh mushroom products, make the life activity of mushroom body under as much as possible.
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Eliminate virus treatment of Edible Mushroom greenhouse
The most important thing to pay attention to in the cultivation of edible fungi is the prevention and control of diseases and insect pests, and the essence of the problem, in the final analysis, is actually a problem of prevention. Therefore, in the whole production process of edible fungi, we always adhere to the principle of "prevention first". For every producer, it is very necessary. Through the content of the hotline consultation, combined with the actual situation of the investigation, the author found that a large number of mushroom farmers saw the disinfection (virus) and disinfection (bacteria) treatment of the mushroom shed very vaguely, even ignored, although some had already had some consciousness, but the treatment measures were not.
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