Three-dimensional cultivation of Lentinus edodes on shelves
In recent years, my family has been growing Lentinus edodes in greenhouse, perhaps due to technical and other reasons, the benefit has not been very satisfactory. I heard that the benefit of Lentinus edodes cultivation is considerable. Could you tell me something about the method of Lentinus edodes cultivation?
Nong an Tian Shuzhen
Hello, Tian Shuzhen:
Frame-layer cultivation of Lentinus edodes is a new technology to increase the yield of Lentinus edodes. Below, I would like to introduce how to choose a good site and variety, management matters that should be paid attention to, and other relevant contents for your reference:
I. venue and setup
The mushroom shed site chooses to sit north to south, close to the water source, and avoid the land with northwest wind or the front and back of the house. Can use the courtyard on both sides of the wall to build scaffolding, not only can shelter from the wind, but also open-air ecological environment, management and convenient.
The mushroom shed adopts herringbone structure, with bamboo, wood, angle iron, slate, cement column, hard plastic and so on as the skeleton. The shelf layer is determined according to the arrangement of bags, the vertical leaning layer is 3 layers, and the recumbent discharge layer is 5Mu6 layer. The width of each mushroom bed is 1.3 mi 1.4 m. The height of the mushroom shed is about 2.4 meters, and the length depends on the site.
II. Seasons and varieties
The bacterial bag inoculation period of shelf cultivation is carried out from August to September, and the out-of-season cultivation can be adopted in the alpine mountain areas of the south, the northeast and the northwest, and inoculated in February. The varieties should be more suitable for high medium temperature strains such as you 1 and Gmur04.
Third, the shelving of bacterial bags
The size of the bacterial bag is 15 cm × 55 cm in the standing type and 12 cm × 55 cm or 13.5 cm × 55 cm in the horizontal type. The production and culture of bacterial bags were carried out in accordance with the routine. According to different rows on the shelf, the standing type takes off the bag on the shelf; the horizontal type takes the bag on the shelf and is arranged horizontally on the bamboo strips, the bag distance is 3cm and 4cm.
IV. Key points of management
In multi-layer bed cultivation, due to the dense bacterial tube, high air temperature and different management from normal temperature, we should focus on three key points:
(1) change color off
Take off the bag type of water spray for 3 days, open the lower part of the cover film on both sides when spraying water, lift the membrane on the front and back, make the air circulate, cover the heat preservation and moisturizing after spraying, and promote the change of color. Do not take off the bag of trace spray in the space, increase the humidity.
(2) promoting Lei Guan
As the temperature difference of the shelf-type mushroom shed is small, the color conversion should be carried out for 2 hours at night for 4 consecutive days to promote the differentiation of primordia into mushroom buds. The budding period should also be combined with ventilation, and then spray water to humidify and speed up budding. If you don't take off the bag, when the young mushroom bud appears, use a knife to cut the film on the bag surface of the long mushroom to let the mushroom bud stretch.
(3) tube mushroom pass
Often due to abnormal ventilation, lack of oxygen in the shed, resulting in rotten mushrooms. Therefore, the mushroom period should pay special attention to ventilation, must be ventilated 3 times a day, 1 hour each time.
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Deep processing technology of Lentinus edodes
1. The production technology of Lentinus edodes soy sauce is generally per kilogram of Lentinus edodes by-products (deformed mushrooms, residual mushrooms, diced mushrooms, mushroom stalks and leftovers from deep fermentation of Lentinus edodes. It can be made into 10 kilograms of superior soy sauce. The production process is: 1. Raw materials: fresh mushroom 10 kg, dried ginger 400 g, cumin 300 g, prickly ash 250 g, large material 200 g, orange peel 200 g, cinnamon 150 g, edible preservative 100 g, lysine 50 g, monosodium glutamate 50 g, fried salt 6 kg, bean water 10 kg, warm water 10 g.
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Production Technology of Pork Pine with Lentinus edodes
1. Raw material handling. Choose about 5 kilograms of lean pork leg meat. Wash and cut into short strips. Take 3% (by meat weight) to dry Lentinus edodes and soak in water. two。 Cooking. Heat peanut oil 3% (by meat weight, the same below), add 1% ginger and deep-fry for a while, add 10% soy sauce, 3% shiitake mushrooms, 50% water, 0.6% refined salt, 5% spring onions, 0.5% fennel, 4% yellow rice wine, simmer for 30 minutes, then filter, add 0.2% compound monosodium glutamate. 3. Cooking meat. Put the meat strips into the pot and add
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