Quality standard for edible mushroom strains
first-level seeds
Pleurotus ostreatus, Pleurotus ostreatus, Flammulina velutipes, Pleurotus nebrodensis, Pleurotus eryngii, Pleurotus abalone, Pleurotus ferulae
Hypha white, climbing strong, hyphae strong, vigorous, medium without shrinkage, aerial hyphae do not lodge, the reverse side of observation except inoculation block point without any spots, stripes or shadows.
Coprinus comatus
Mycelia pale white, sparser than Pleurotus ostreatus, hyphae mature slightly khaki, inoculation block pigment heavier, the rest with Pleurotus ostreatus.
straw mushroom
Hyphae gray orchid, elongation, translucent, mature mostly chlamydospore.
Hericium erinaceus
Mycelia white, slightly dark, medium is not rich when the node growth, aerial hyphae less, climbing weak.
Agaricus blazei, Agaricus bisporus
Hypha white, early velvety globose, later villous growth, aerial hypha number, filling the whole tube.
Poplar mushroom, willow pine mushroom, big fat mushroom, big ball
Mycelia white, slightly yellow dark color, malnutrition or moisture when large dendritic growth, the rest with oyster mushroom.
secondary species
Pleurotus ostreatus, Pleurotus ostreatus, Flammulina velutipes, Pleurotus nebrodensis, Pleurotus eryngii, Pleurotus abalone, Pleurotus ferulae
The bottle is white, basically consistent from top to bottom, vigorous aerial hyphae at the mouth, extremely white hyphae at the bottom of the bottle, ordinary old can bottles weighing 550~600 grams, without any spots, stripes or different colors.
Coprinus comatus
The color of the fungus bottle is consistent, and there are aerial hyphae at the mouth of the bottle, which are sparser and thinner than Pleurotus ostreatus. Others are the same as Pleurotus ostreatus.
straw mushroom
Mycelia can be seen clearly through the flask, and chlamydospores occur after the hypha matures in general varieties.
Hericium erinaceus
Mycelia slender, short nodes, white color, mature, after the bottle wall white spots as bud.
Agaricus blazei, Agaricus bisporus appearance white, neat, with Pleurotus ostreatus class.
Mycelia of Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus and Pleurotus ostreatus were dark white on the bottle wall, and the number of aerial hyphae at the bottle mouth was small, without any spots, stripes or dark spots.
tertiary species
Pleurotus ostreatus, Pleurotus ostreatus, Flammulina velutipes, Pleurotus nebrodensis, Pleurotus eryngii, Pleurotus abalone, Pleurotus ferulae
The bag is white and consistent, the hyphae at the two inoculation ports are slightly sparse, the hand feels hard and elastic, generally 150×0.05 specifications, 35 cm long bag, about 800~900 grams after the bacteria are generated. No spots, streaks or discolorations.
Coprinus comatus
The color is the same as that of the second-class species, and the others are the same as that of Pleurotus ostreatus.
straw mushroom
Bottled and bagged species are similar to the second class species, but chlamydospores occur less, and the knot extends from the inoculation port after hypha maturity, and fruiting.
Hericium erinaceus
Same as second class.
Agaricus blazei, Agaricus bisporus
Same as second class.
Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus and Pleurotus ostreatus are the same as the second class species.
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Quality Identification of Edible Fungi
The quality of edible fungi strains directly affects the success or failure of production and the yield. Therefore, the quality identification of edible fungi strains is very important for producers. 1. Appearance direct observation identification appearance strain, hypha thick white, thick, elastic, strong vitality; if the strain hypha atrophy, dry without color, or mycelium autolysis produced a large amount of reddish-brown liquid, the vitality has become weak, should not be reused; wood block strain if still hard, belong to the strong vitality of the strain, if the wood block becomes soft loose, it has aged, not
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A Simple Method for Storage of Edible Fungi
To ensure the storage quality of edible fungi strains can effectively maintain its excellent species and prolong the service life of excellent varieties. Therefore, it has the same importance as the breeding of new varieties, and is an essential link in the production of edible fungi. However, regular and strict storage methods require some equipment and have high requirements for operation technology. For many mushroom farmers, some simple soil methods are more feasible and more valuable for promotion. 1. Cryogenic storage at the bottom of the well. It is a method for storing bacteria by using the principle of constant temperature and low temperature at the bottom of the well. It is suitable for
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