Production quality requirements of volvariella volvacea
Volvariella volvacea strains, whether isolated or introduced, must go through the mushroom production test, and can be expanded and cultured only after it is confirmed to be high-yield and high-quality mushroom species, so as to avoid economic losses. Qualified strain quality requirements (for reference):
The hyphae of ① were yellowish and transparent, with or without chlamydospores (varied with different varieties), the mycelium was evenly distributed in the whole bottle, and the water content of the medium was suitable (about 65%).
② strain is suitable for age, fresh, robust and strong in growth.
③ is free of miscellaneous bacteria and insect pests.
Any one of the following conditions is an unqualified strain:
① mycelium is white and transparent, without thick chlamydospore or very few. It is a young strain and must be cultured to the right age before it can be used.
The hyphae of ② are gradually scarce, but a large number of chlamydospores fill the material, the hyphae are yellow and dense as a quilt, and the upper hyphae are shrunk, which is an old strain, which has a great influence on the yield and is not suitable for use.
The mycelium of ③ is sparse, transparent and as thin as spider silk, indicating that the hyphae do not absorb enough nutrition and have few branches, which are common in the incomplete sterilization of culture materials and the reproduction of a large number of Bacillus subtilis on the surface of forage, which affects the absorption of nutrients by the mycelium of volvariella volvacea, which is not suitable for use.
The hyphae of ④ gradually died out, and the bag wall was covered with a layer of creeping powder, which is the food of pest mites in the mycelium, which should be eliminated.
The ⑤ strain bag is heavy, the mycelium growth is not prosperous, and the chlamydospore accumulates into clumps, which is caused by the high humidity of the culture material, and the strain quality is not good.
⑥ mycelium is dense, white in color, sometimes with small sclerotia and may be mixed with miscellaneous bacteria. if the ink-like umbrella fungus grows in the bottle, it is proved that it has been infected and should be eliminated.
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Two-stage cultivation techniques of volvariella volvacea
Straw mushroom, also known as orchid mushroom, bract mushroom. Nutritious, delicious and delicious, in the hot summer, using several straw mushrooms to make soup for consumption, unique flavor, endless aftertaste, deeply welcomed by consumers. The growing season of volvariella volvacea is from June to September, which is a variety with fast growth, short production period and quick effect, from sowing to mushroom production for 8-10 days. By using the new two-stage cultivation technique, 50 kg of fresh mushrooms can be produced per 100 kg of raw materials in 40 days, with an output value of 300-400 yuan. The two-stage cultivation technique of volvariella volvacea is the author's production practice for many years.
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Distinguishing the advantages and disadvantages of volvariella volvacea
The quality of volvariella volvacea should be identified before cultivation, and high quality strains should be selected as far as possible. The appearance of high-quality bacteria is as follows: the hyphae are stout, the upper and lower hyphae develop uniformly, and the aerial hyphae are white or translucent. The specific identification methods are as follows: first, the bacteria used for cultivation are about 30 days old, the hyphae are thick and white, there are light brown chlamydospores on the hyphae, and the fragrance of straw mushroom can be smelled after pulling out the cotton plug. This kind of strain is a high-quality strain, which eats food quickly and grows vigorously after sowing. If there are few chlamydospores, the hyphae are still young and can continue to grow.
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