Smart picking of edible fungi
Edible fungus is a nutritious vegetable that is popular with people in urban and rural areas, and it is also an important way for farmers to increase their income and become rich. therefore, it is necessary to master the following techniques in the process of picking:
First, to master the best harvest time, all kinds of mushroom ears are basically beautiful, fresh and delicious when they mature in July and August, and they can be harvested at this time. Take Lentinus edodes as an example, the sign of maturity in July and August; the bacterial membrane has been broken, the cap has not yet been fully developed, there is still a little inner roll, forming a "gong edge", and the bacterial folds have all elongated, changing from white to yellowish brown or dark brown. This is the harvest time of Lentinus edodes. The timely harvested Lentinus edodes has bright color, strong fragrance, thick cover, soft and tough meat, high commodity value, expired harvest, full development of mushroom umbrellas, thin meat, long feet and discoloration of bacterial pleats. At this time, its weight is reduced and the commodity value is low.
Second, pay attention to picking techniques for picking mushrooms with stalks (shiitake mushrooms, mushrooms, straw mushrooms, etc.). When picking mushrooms, the thumb and index finger must squeeze the base of the mushroom handle, first rotate left and right, and then gently pull up, do not hurt the surrounding mushroom buds, do not let the mushroom feet remain on the mushroom tube mildew, affect the later mushroom. If the adult mushroom grows densely and the base is deep, dig from the base of the mushroom foot with a small sharp knife, and pay attention to protect the shape of the mushroom in good condition.
Third, the selection of suitable weather harvest is conducive to processing, rainy days generally do not pick, because the amount of water is high, it is difficult to dry, affecting the quality, if not picked will be aging and decay, at this time should also be harvested, but to pay close attention to processing. To Tremella, black fungus and so on, cloudy days should stop spraying water, strengthen ventilation, let ear slices be collected flat, and wait for a good day to harvest, which is conducive to drying.
4. Fresh mushrooms collected in suitable containers should be packed in small baskets or baskets, and be handled with care to keep the body intact to prevent damage to each other and not affect the quality. The fresh mushrooms collected should be separated according to the size and shape of the mushroom, and should not be mixed together, and then installed in a separate container for grading and processing.
Fifth, stop water before harvest to control temperature as fresh-keeping export or dehydration and drying products, must be dehumidified or dehydrated during processing. If the water is sprayed before harvest, the water content of the mushroom body is high, the bacterial folds turn brown when processing fresh mushrooms, and the bacterial folds turn black during dehydration and drying, then the products do not meet the export requirements. If sold domestically, too much moisture in the mushroom body is easy to mildew. Therefore, do not spray water before harvest, so that the mushroom body to maintain the original moisture, so that the appearance of beautiful, high commodity value, good sale, smooth market.
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Key techniques of early Operation of Edible Fungi Culture material
It is very important to make a good culture material of edible fungus, which directly affects the growth of edible fungus and the benefit of growers. Here I will take Gymboree starter as an example to introduce the essentials of operation. 1. Preparation: according to 0.1% of the weight of the culture material (that is, 1/1000, if the newspaper waste is reused, 0.2% can be added) to prepare Gymboree edible mushroom culture material fermentation auxiliaries; pre-soak or pre-wet the crushed or cut-off main materials, adjust the moisture to 60%, 70%, and the PH value is about 8. The moisture content is too low, which is not conducive to the rapid propagation of functional microorganisms.
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Skillful use of secondary bagging to avoid infection of edible fungi
In the production practice of Lentinus edodes, hericium Erinaceus, Auricularia auricula, etc., the secondary bagging technology (that is, adding a film bag when the mushroom tube comes out of the stove, so that the mushroom tube does not directly contact the ambient air) is used for production, which effectively solves the problem of cross-infection in the production process of the mushroom tube, and keeps the survival rate of the strain above 97%. The technology is introduced as follows: 1. For the preparation of the outer bag, it is appropriate to choose a low-pressure polyethylene film bag with a perimeter greater than the perimeter of the inner bag, a length of 5 cm longer than the inner bag and a thickness of O.2 silk.
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