Introduction of excellent varieties of Pleurotus ostreatus
According to the different requirements of temperature in differentiation stage of fruit body, Pleurotus ostreatus can be divided into four groups: low temperature type, medium temperature type, high temperature type and wide temperature type. The optimum temperature for differentiation of fruiting bodies was 10~15℃, such as Pleurotus ostreatus, Pleurotus purpurea, Jingzhou No. 1, Suping48, 4011. The optimum temperature for differentiation of fruiting bodies is 16~22℃, such as Pleurotus florida and Pleurotus sativus. The optimum temperature for differentiation of fruit bodies was 22~26℃ for high temperature type, such as Pleurotus citrinopileatus, Pleurotus ostreatus, Suping1, Hefei Zaofeng and Xianggaoping 8. The suitable temperature for differentiation of fruit bodies is 8~34℃. It can be cultivated in four seasons, such as Ping 109 and Ping 827.
There are many kinds and varieties of Pleurotus ostreatus in cultivation, and there are more than 500 kinds cultivated in China alone. The fine varieties applied in production are introduced as follows:
Pleurotus ostreatus is widely cultivated at present. The common varieties include Jiangdu 792, Jiangdu 109, Changzhou 2, Pingza 17, Cell AX3, Xinping 1012, Shuangnai 3, etc.
Pleurotus ostreatus, also known as ring handle mushroom, is a kind of medium and high temperature mushroom widely cultivated. Common fine varieties are: oyster mushroom 831 and F327.
Pleurotus florida was introduced into china from america and germany. It was popularized quickly and cultivated well. It showed high and stable yield in large area production. Common varieties are: Zhongshu No. 10, Foyou No. 1.
Pleurotus ostreatus is also known as purple spore pleurotus ostreatus, delicious pleurotus ostreatus, Ji mushroom. The fruiting body cap is small, delicious and delicate in quality. It is often salted and exported to Japan and Europe and America. Common varieties are: mushroom 9008, mushroom 8911, West Germany 33, Min 310.
Pleurotus auratus is also known as yellow mushroom, golden mushroom, jade yellow mushroom. Fruit body golden yellow to grass yellow, colorful, unique taste, generally in early spring, late summer cultivation. Common varieties are: Nongda Yuhuang 96.
Pink pleurotus ostreatus also known as red mushroom. Fruit bodies are bright pink when young and fade to nearly white when mature. Delicious taste, crab flavor. Common varieties are: red mushroom, Fujian peach mushroom, Jiangxi peach mushroom.
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Processing technology of fried flavor food with Pleurotus ostreatus
Using fresh Pleurotus ostreatus as raw material, dried Pleurotus ostreatus and nutritious oil can be prepared by deep-frying. 1. Raw material selection: choose fresh Pleurotus ostreatus with suitable maturity, normal mushroom shape, no disease spots, worm-eaten and undistributed spores as raw materials. two。 Raw material treatment: cut off the mushroom stalk, rinse quickly with clean water to remove impurities, drain and dry the surface moisture with a fan. Soak in water during cleaning can not be too long, if the mushroom body absorbs more water, you can use centrifugal dryer to remove most of the moisture. After washing, divide the raw material into 2 cm wide mushroom strips. 3. Deep frying: choose refined rapeseed oil and add Pleurotus ostreatus
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The effect of transplanting Pleurotus ostreatus is good.
The practice shows that transplanting sparse mushrooms to dense mushroom buds has a good effect on increasing yield. The transplanting method is as follows. 1. Timely transplanting: transplant when the mushroom bud first appears. two。 Planting materials: there are no strict requirements, the culture materials that can be planted on the culture materials that have not produced mushrooms or have been picked are conducive to the wound healing of planted mycelium and the good development of fruiting body. 3. Transplanting method and management: transplanting should be carried out by digging holes in bacterial bricks or bacterial beds. Put the small buds picked into the dug hole and compacted around to make the buds and the buds on the bricks or on the bed.
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