Causes and Prevention of Mushroom malformation
In mushroom cultivation, the following abnormal mushrooms are produced in a high proportion, and the causes and preventive measures are as follows:
Because the ventilation rate of the mushroom is too large, the temperature is too low, the covering of fine soil is too late and the fine soil is too wet, the position of the solid primordium is too low, and the primordium is squeezed by the surrounding soil particles in the process of growth. the shape of the mushroom is not round, and the soil on the surface of the mushroom is like a landmine.
During the period of mushroom emergence, the air humidity of the mushroom is too low, the water of the mushroom body evaporates quickly, and the soil surface sprays less water, and the fast-growing fruiting body can not get the replenishment of water, so it will produce white pith or even hollow mushroom in the mushroom stalk.
Prevention methods in the peak period of mushrooms, it is necessary to strengthen water management, timely spraying water to prevent the soil layer from being too dry, so that the fast-growing fruiting bodies can get sufficient water, so as to reduce the occurrence of hollow mushrooms.
Before the spherical mushroom is covered with coarse soil, the old mushroom mass is not dug out, the thickness of the material layer is uneven, and the dry and wet surface of the bacteria bed is uneven, which will make several or more than a dozen fruiting bodies grow together in clusters, forming spherical mushroom bodies of different sizes. When picking large mushrooms, small mushrooms are implicated and damaged, ball mushrooms are crowded into clumps, and the finished mushrooms will be reduced.
Before sowing or hole sowing, the old fungus should be dug out in time or the thickness of the soil layer should be increased properly and the soil should be covered smoothly.
The temperature of umbrella mushroom suddenly drops, the humidity of fine soil is on the high side and the temperature of mushroom room is low, and the cold wind blows into the mushroom room at night to produce a large temperature difference, which will cause the immature young mushroom to break away from the stalk and cause the young mushroom to open the umbrella earlier.
Prevent the cold wind from blowing into the mushroom room suddenly, pay attention to the heat preservation, and keep the bacteria bed suitable water content, the young mushrooms can grow healthily at low temperature.
Pleurotus ostreatus due to thin soil cover, mycelium over fine soil, intermittent water supply, abnormal mushroom production, will result in dense and many mushrooms, resulting in light mushrooms and poor quality.
The prevention method is to apply fertilizer, add soil cover in time, spray water frequently and maintain normal humidity.
The culture material of Pleurotus ostreatus is insufficient fermentation, too thin, too dry, not enough water content in coarse soil, high mushroom density, sudden low and high humidity, fast fruiting body growth and early ripening, which can make the mushroom body stalk thin and thin.
To prevent the method, the culture material should be moderately mature, the material layer should be laid with a certain thickness and should not be too dry, and pay attention to control the rhythm of mushroom production.
After each spray of water, the mushroom room should be properly ventilated to release the moisture from the surface of the mushroom body.
The mushroom bed is too thick, the coarse soil particles are too large, the soil covering time is too late, the soil layer is too dry for a long time, the concentration of carbon monoxide caused by heating coal in winter is too high, and the pesticide is slightly damaged, all of which will result in mushroom body with long handle or small thick cover.
Prevention methods: soil particles should not be too large and too hard, do not cover soil too late, adjust moisture in time during mushroom production, prohibit the use of pesticides and properly ventilate.
The natural temperature of Pleurotus ostreatus is on the high side, and the material surface is sprayed too much water, especially before picking mushrooms, the water spraying is too heavy and the ventilation is poor, which often makes the mushroom feet red.
The prevention method should not contain too much water in the soil layer during the mushroom period, stop spraying water and adjust ventilation before picking.
The temperature of Pleurotus ostreatus is on the low side, the mushroom is dry, and the air temperature and dry humidity change rapidly, which is easy to make the cover produce scales.
Before the mushroom is produced, the relative humidity of the mushroom room should be increased and the balance should be kept as far as possible.
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Causes and control of too many mushrooms and yellow mushrooms
The reason is mainly due to improper management in the low temperature season. In the low temperature season, the humidity in the mushroom shed may be too high, excessive water spray, too much free water attached to the mushroom body, and can not evaporate after absorbing water, resulting in the weakening of the metabolism of the mushroom body and the entry of various pathogens. Multiply in large numbers, and cause various diseases of the fruiting body. The continuous low temperature weather causes the temperature in the mushroom shed to be too low, and the edible fungus fruiting body is in a bad living environment for a long time, which leads to the disease. Some edible mushroom varieties are in 3-4 stubble, malnourished in the mushroom bag and after budding.
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Mushroom processing
1. Mushroom pickles 1. Wash and drain the mushrooms in the pickled blanks. Put the mushrooms in salt water according to the proportion of 10-5 kg salt per 100 kg and immerse them. Seal and marinate for 1 week and turn twice during the period to make the salt permeate evenly. 2. Soak mushrooms in soy sauce and drain salt water, soak in clean water for one day, remove them to dry, then put them into a sauce jar and soak them in a ratio of 50kg to 70kg of sweet noodle sauce per 100kg at a suitable temperature of 20 ℃. Stir it once every morning during the soy sauce and get out of the jar 10 days later. It tastes delicious and can be made small.
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