How to prevent mushroom wilt
Mushroom dead mushroom is the phenomenon that the small mushrooms on the mushroom bed shrink, turn yellow and die. Mushroom withered in pieces or batches will seriously affect the yield.
1. Causes of dead mushrooms
1. The temperature is too high at the end of autumn (more than 23℃), and the temperature rises during the fruiting period in spring (the temperature is 21℃ for several consecutive days), resulting in the death of small mushroom seedlings due to lack of nutrition.
2. Poor ventilation, insufficient oxygen, high carbon dioxide concentration in the mushroom house, and the heat generated in the metabolism process cannot be dissipated quickly, which will cause the small mushroom seedlings to die in batches due to insufficient oxygen or high temperature.
3. After covering soil, hypha grows too fast before fruiting, fruiting position is too high, formed mushroom seedlings are too dense, nutrition supply is insufficient, and part of mushroom seedlings die.
4. When the temperature is above 22℃ and the relative humidity is above 95%, the doors and windows are closed after spraying water, the mycelium surface is waterlogged, and the small mushroom seedlings die of suffocation.
5, mushroom picking and other management operations are careless, resulting in mechanical damage caused by dead mushrooms.
6. The spraying frequency is large and the amount is large, and the mushroom seedlings die due to phytotoxicity.
II. Methods of prevention
1. Arrange inoculation time according to local climatic conditions to avoid mushroom production in high temperature season.
2. Pay attention to the temperature of mushroom house to prevent high temperature attack.
3. In the stage of covering soil and water transfer, it is necessary to prevent mycelium from growing out of the soil, lower the fruiting position, and avoid over-dense fruiting.
4, high temperature water spray to open the doors and windows, the layer of water with bamboo sticks hole, improve ventilation.
5. When controlling diseases, insect pests and miscellaneous bacteria, do not overuse drugs, and avoid drugs during fruiting.
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Swiss research uses mushrooms to improve wood properties
Switzerland's Federal Laboratory for Materials Testing and Research said Tuesday it is experimenting with mushrooms to improve certain properties of fir and spruce trees in order to expand the use of these woods. Fir and spruce, which account for 60% of Swiss trees, have the advantages of mechanical endurance and ease of processing, but also have weaknesses such as difficulty in fine processing and difficulty in long-term use. In addition, protective coatings such as fire, anti-corrosion or anti-ultraviolet coatings are difficult to penetrate into these woods, thus limiting their development and utilization, such as for building exterior materials. Researchers experimented with wood-eating mushrooms to change
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How to control the specification of mushrooms
In the sale of Agaricus bisporus, purchasers have very strict requirements for fresh mushrooms (2cm in diameter), which directly affects the production efficiency of mushroom farmers. The technology of how to control the size of mushrooms is introduced as follows. First, the mushroom variety commonly used by the replacement strain is "As2796" strain, which is a large-grain hybrid. Its main advantages are wide adaptability, strong stress resistance, large size and high yield, which are suitable for fresh sale in the market, but relatively few meet the specifications of merchants. If there is an order contract, it should be in time.
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