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 at the peak of production, it should be harvested twice a day to prevent the umbrella from being opened and reduce the quality of the product. The mushrooms collected were cut off from the base of the stalk with mud and graded according to the processing standard. The grading standards vary from place to place, and there are three grades, and there is only the final meal, which is full of glue, stirs up the reef, "burning diced rice" invades the root-3.5 cm, the mushroom shape is round, and there are no flake mushrooms, umbrella mushrooms and deformed mushrooms. The color is white and there is no mechanical injury. Wormholes and spots. The fungal stalk is thick and short, with a length of 0.5ml and 0.8cm, with smooth cutting and no soil. Fresh mushrooms are crisp and tender, and they should be handled gently in the process of harvesting, chopping mushroom stalks, transportation and transportation to prevent bruising. After the mushroom body is bruised, the polyphenoloxidase and tyrosinase in contact with the air, under aerobic conditions, will make quinones and amino acids or peptides form reddish-brown compounds, affecting the appearance of mushrooms, therefore, in the process of sending to the purchase station or processing plant, the mushrooms should be wrapped in gauze or plastic film bags and placed in buckets or bamboo baskets with fillers. In transportation, vibration should be reduced as much as possible to prevent bruising.
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Spring mushroom management of Agaricus bisporus
After overwintering management, Qiuru will produce mushrooms again in spring. Because most of the nutrients of the culture material have been consumed and the hyphae of the culture material have been affected by the low temperature after coming out in autumn and low temperature in winter, the viability of the mycelium of Pleurotus ostreatus is weak and the ability of producing mushroom is obviously lower than that of autumn mushroom. At the same time, the temperature of the climate changes from low to high in spring, and the number of diseases and insect pests in the environment increases gradually. therefore, according to the climatic conditions at that time, the management of spring mushrooms should do a good job in the regulation of temperature, water and air in mushroom houses, and the prevention and control of diseases and insect pests.
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Sowing of Agaricus bisporus
The main results are as follows: (1) the sowing date must be selected according to the local climatic conditions, and the standard of the best sowing time is that the natural temperature of the culture material in the germ stage is 24 ~ 26 ℃ as far as possible. The sowing time in the Yangtze River basin is in the first and middle of September, and the best sowing time is from September 8 to 12 in Shanghai and its neighboring areas. If sowing too early, it will often encounter a high temperature of more than 28 ℃ after sowing, resulting in the strain not germinating and dying; if sowing too late, it will shorten the days of mushroom emergence at the suitable temperature, and it is not easy to obtain high yield. (2) before sowing
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