Spring mushroom management of Agaricus bisporus
After overwintering management, the autumn mushroom will produce again in spring, which is the spring mushroom. After autumn fruiting and winter low temperature stage, most of the nutrients in the culture medium have been consumed, and the mycelium of the culture medium is affected by low temperature. Therefore, the vitality of the mycelium of spring mushroom is weaker, and the fruiting ability is obviously lower than that of autumn mushroom. At the same time, the temperature of spring climate changes from low to high, and the number of diseases and insect pests in the environment gradually increases. Therefore, the management of spring mushrooms should be based on the climate conditions at that time, and the adjustment of temperature, moisture and air in the mushroom house, and the prevention and control of diseases and insect pests should be done well, so as to tap the production potential of spring mushrooms and improve economic benefits.
(1) Soil supplementation
Generally before and after rain (February 20), according to the mushroom room bed surface situation to supplement some soil, the thickness of soil supplement is about 1 cm.
(2) Water
Generally, in the middle of March, when the temperature of mushroom house is stable at about 10℃, it begins to enter the management stage of spring mushroom. March is the stage when hyphae begin to recover growth. At this time, the principle of water use is: according to the growth of hyphae on the bed surface and the water content of the overburden layer, properly adjust some water to the overburden layer to facilitate the growth of hyphae, and adjust the water lightly. The temperature gradually rises in April, and the temperature is suitable for mushroom production. Therefore, the management work should ensure the moisture required for mushroom production, and the soil moisture content should be 80% of the saturated soil moisture content. The purpose of water regulation is to prevent temperature changes from affecting the fruiting of bed surface. The principle of water transfer in April is to transfer water according to weather conditions and water required by fruiting bodies. The temperature in May has turned high, but the temperature changes greatly, which is not conducive to mushroom production, and sometimes the temperature is still below 20℃. Therefore, according to the temperature, seize the opportunity to mushroom as much as possible. When the temperature is suitable for mushroom production, the water consumption should be larger; otherwise, it should be sprayed lightly.
- Prev
Autumn mushroom management of Agaricus bisporus
The management of autumn mushroom should be based on the requirements of environmental conditions for the growth of mycelium and fruiting body, correctly deal with the contradiction between external temperature and indoor temperature, and flexibly grasp the spraying water of mushroom bed and ventilation of mushroom room under the condition of natural temperature. to meet the requirements of mycelium and fruiting body growth. 1. After the soil layer mycelium growth and soil moisture adjustment, the soil layer mycelium growth management stage is entered. The management principle of this stage is to keep the relative humidity of the mushroom room (80%-85%) and the temperature of the mushroom room (20-22 ℃).
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Harvesting and processing of Agaricus bisporus
The timing of mushroom harvest is that the bacterial curtain is not broken, the umbrella is not opened, and reach the size of the purchase specification. Early harvest, small mushroom, low yield; too late, will inhibit the formation and growth of the next batch of mushrooms, prolong the growth cycle, but also affect the quality of mushrooms, especially when the temperature is high (about 20 ℃) and produce mushrooms for a long time, it is easy to become thin mushrooms and open umbrella mushrooms. As a commercial mushroom for processing canned mushrooms, it is generally required that the mushroom cap should be harvested in time when the diameter of the fungus cap is 2mi 4cm. It is usually harvested once a day, but during the peak period, it should be harvested twice a day to prevent the parachute from opening and falling.
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