Notes on introduction of Edible Fungi

Like other crops, pure and excellent strains are particularly important, because the quality of strains is directly related to the yield and the success or failure of cultivation. With good strain quality and reasonable cultivation management, it is easy to obtain high and stable yield; poor strain quality makes it difficult to obtain high yield or even no harvest. There is a saying in the production of edible fungi: there is no harvest but no harvest lies in planting, and more harvest lies in management. For this reason, high-quality edible mushroom strains are a prerequisite for mushroom farmers to achieve high benefits in cultivating edible fungi. Edible fungi are divided into first-class species (also known as mother species and original species), second-class species (original species) and third-class species (also known as productive species and cultivated species). Growers should decide which class of strains to introduce according to their own actual abilities and conditions. No matter which level of strain is introduced, it should be considered from the following aspects: variety selection. Variety is very important to the grower, and the quality of the variety is the key to the success or failure of the grower. Because the variety is directly related to the local climate, cultivation raw materials, market demand and so on. The grower must have a clear understanding before deciding on the variety to be introduced. Before introduction, we should consult more, ask experts to guide, do a good job of market research, and avoid detours. It is necessary to understand the characteristics and cultivation techniques of the introduced varieties, and at the same time pay attention to the differences between north and south varieties. It was tested first, and then cultivated in a large area. No matter what the introduced varieties are, the experiment of producing mushrooms in a small area should be carried out, which is considered to be an ideal local variety, and then cultivated in a large area. In this way, its living habits, adaptability, stress resistance and impurity resistance can be observed, and unnecessary losses can be reduced. When introducing, be sure to ask the strain manufacturers and units about the algebra of the variety, because the number of algebra is the key to affect the yield and quality. The more algebra, the worse the quality of bacteria. Algebraic identification: the first generation mother was isolated from the high quality fruiting body to the test tube of PDA medium, and the second and third generation was the best for each turn of the tube. The transfer from the mother seed to the original seed culture medium is the first generation of the original seed, and the first or second generation is the best. When the original seed is received to the culture medium for producing seed, it is the producing seed and can be used for production. Environment and raw materials. Different environments and different raw material formulations will also cause variety variation, which is a problem that growers must pay attention to in production. The quality of bacteria is the key, but scientific management can not be ignored. The so-called three-minute and seven-minute tube. The growth and development of edible fungi is affected by the following six factors: (1) nutritional regulation. (2) temperature, there are mycelium temperature, fruiting body temperature, material temperature and air temperature. (3) humidity, there are also differences in moisture and air humidity between hyphae and fruiting bodies. (4) the pH value (pH) should be adjusted according to the requirements of each strain. In addition, there is air and sunshine. In short, as long as the grower reads more materials, makes more consultation, learns more scientific and technological knowledge, understands more scientific and technological information, and constantly sums up experience in the process of production, it is believed that good economic benefits will be achieved.