Control of mushroom flies
The larvae of all kinds of flies, which are usually called maggots, do great harm to mushrooms, not only eating mushroom hyphae but also spreading diseases. Mushroom flies mainly live in feces and are brought into the mushroom room through culture. After mushroom emergence, it is often found that maggots of various colors gather at the contact between the cap and the stalk, or drill into the stalk, which seriously affects the quality and yield of mushrooms.
Preventive measures: 1. During the stacking period, 0.5% dichlorvos should be often sprayed around the pile; 2. Dichlorvos should also be sprayed regularly around the mushroom room and the environment should be disinfected frequently; 3. The manure should be pre-piled before composting and the post-fermentation technology should be adopted after entering the room, which can achieve the effect of preventing the occurrence of @ # @ 261 waste @. 4. If mushroom flies or maggots occur after mushroom emergence, pyrethroid can be sprayed with 1000 times liquid, which not only has no drug damage residue, but also has a good control effect.
- Prev
Occurrence Regularity of Mushroom Verrucospora
The pathogen is widely distributed in the topsoil 2~9 cm deep, its suitable growth temperature is about 25℃, the growth is very slow below 10℃, and it cannot grow above 35℃. The results showed that in soil and compost, the spores could die at 56℃ for 4 hours (65℃ for 1 hour). The pathogen is mainly transmitted by soil, water spray, people, tools, insects and other ways. In addition, poor ventilation, high temperature and high humidity in mushroom houses are also important reasons for the occurrence of this disease.
- Next
Production technology of mushroom beverage
1. Ingredients: 420 grams of mushroom or dried mushroom feet, 150 grams of milk powder, 160 grams of sugar, 50 grams of glucose, 46 grams of citric acid, 2 grams of sorbic acid, 0.5 grams of edible pigment carmine, 2 milliliters of edible essence and 10 liters of purified water. 2. Making (1) the defective products and mushroom stalks in the mushroom production and processing process are washed away from the sediment and impurities in 0.05% sodium sulfite solution and removed. Then soak in 0.1% sodium sulfite solution to protect color, then rinse with water, and then dry or bake.
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