New technology of controlling straw mushroom and dead mushroom
First, the cause of the death of straw mushroom
The main results are as follows: 1. The ventilation and moisturizing of 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 fail to be ventilated as soon as possible in case of continuous high temperature, or if too much well water is sprayed on the floor, and the temperature drops too fast, the mushrooms die in batches because of sudden changes in temperature.
3. Poor germplasm and diseases and insect pests. The bacteria of the right age aged and died because they could not be cultivated in time. The vitality of mycelium is poor, the accumulation of nutrients after sowing is insufficient, and the survival rate of mushroom will be very low. At the same time, dead mushrooms can also occur when infected with miscellaneous bacteria or attacked by mites.
II. Prevention and control countermeasures
1. Straw mushroom likes the environment of high temperature and high humidity. After the culture material enters the room, it is necessary to strictly control its water content, put an end to the use of over-age bacteria, and keep the temperature of the mushroom room at about 30 ℃. If you encounter continuous high temperature weather and low moisture, you can sprinkle water to the floor and increase ventilation to cool and moisturize.
2. The wheat bran (nitrogen) applied on the bed of bacteria should not exceed 30% (or not) to reduce the occurrence of miscellaneous bacteria such as green mold and insect pests.
3. Be careful when harvesting straw mushrooms so as not to mechanically damage the mushrooms or break the mycelium and cause dead mushrooms. As long as attention is paid to nursing in every production process, the occurrence of dead mushrooms in volvariella volvacea cultivation can be reduced.
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Harvest and processing of volvariella volvacea
The mushrooms began to emerge 15 days after sowing the grass (the fastest week or so). The harvest time of commercial volvariella volvacea is when the buds will break and the cap in the fungal receptacle is not opened. The specification for canning is more than 2 cm in diameter, the bacteria shape is neat, the outer bacterial curtain is not broken, and the stalk in the inner package is not elongated. The requirement for the supply of dried mushrooms is more than 4 cm in diameter and the external fungus curtain is not broken. The quality of the broken external fungus curtain is slightly worse, and the umbrella opening is even worse, the latter can only be sold as external-grade fresh mushrooms. Those who supply dried mushrooms should cut the buds into two connected halves and drain the bamboo.
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Key Techniques for Efficient Cultivation of Volvariella volvacea in Winter
Volvariella volvacea belongs to high temperature and humidity fungi, suitable for growth in constant temperature and humidity environment, the suitable temperature for growth of volvariella volvacea is 23~25℃, and the relative humidity of air is 85%~95%. Therefore, if the high temperature straw mushroom is moved to the winter with lower temperature for cultivation, it must be cultivated in the greenhouse with good heat preservation ability, thus increasing the cost investment in heating and other aspects. Moreover, the price of straw mushroom produced in winter is twice that of conventional cultivation in summer, so it should be adjusted appropriately in terms of culture medium formula and cultivation management to
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