Harvest and processing of volvariella volvacea
10 - 15 days after planting (the fastest one week or so), the mushrooms begin to grow. The harvest time of commercial straw mushroom is when the mushroom bud is about to burst and the mushroom cap in the mushroom receptacle is not opened. For canned specifications are more than 2 cm in diameter, bacteria shape neat, the outer bacterial curtain is not broken, the inner package of the stipe is not elongated. The requirement for dry mushroom is that the diameter is more than 4 cm, and the outer bacterial curtain is not broken. The quality of the broken outer fungus curtain is slightly worse, and the umbrella is even worse. The latter can only be sold as a fresh mushroom of inferior grade. For dry mushroom system, the mushroom buds should be cut into two connected halves longitudinally, drained bamboo sieve or wire mesh sieve, placed on the shelf of a special baking house, and baked with slow fire. Start baking temperature of 35 - 40℃, with the decrease of moisture, gradually increase the temperature to 60 - 65℃, bake to straw mushroom moisture content of 12 - 13%.
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High Benefit of Winter Cultivation of Volvariella volvacea
Volvariella volvacea belongs to high temperature and humidity fungi, suitable for growth in constant temperature and humidity environment. Therefore, if the high temperature mushroom is moved to winter for cultivation, it must be cultivated in a greenhouse with good heat preservation ability, thus increasing the cost input in terms of temperature rise. However, the price of the mushroom produced in winter is twice that of the conventional cultivation in summer. Therefore, appropriate adjustments should be made in the formulation of culture materials and cultivation management to increase the input-output ratio to improve economic benefits. The main techniques for cultivation of volvariella volvacea in winter are as follows: 1. Select appropriate culture medium formula and build a pile to ferment volvariella volvacea
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New technology of controlling straw mushroom and dead mushroom
First, the cause of the death of straw mushroom 1. The ventilation and moisturizing of the mushroom room are not coordinated. Straw mushroom is an aerobic fungus, which needs a lot of water, and it is easy to die from lack of water due to excessive ventilation. Lack of ventilation can easily lead to excessive carbon dioxide and hypoxia death. 2. The temperature of mushroom room changed suddenly. Most of the straw mushroom cultivated in the south uses foam mushroom house, which plays an important role in constant temperature and humidity. However, if the doors and windows are not closed in time when hit by a typhoon, or if they are not heated in time when they are frozen, or if they are not ventilated and cooled early in case of continuous high temperature, or if the well water sprayed on the floor has passed.
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