The identification of diseases of edible fungi and the early knowledge of the techniques of cultivating edible fungi

The site selection should be far away from livestock and poultry farms, garbage dumps, chemical plants and places with a large flow of people, and requires convenient transportation, adequate water sources and clean pollution. In outdoor cultivation, the soil with fertile soil, loose soil, convenient drainage and irrigation, and not polluted by industrial and mining enterprises should be selected.

Cultivation management 1. Select the strain. The suitable cultivation species and varieties should be selected according to the local climatic characteristics, and the bacteria with aging or pollution should not be used, and the bacteria with strong, high quality and disease resistance should be selected.

two。 Fine management. Pay attention to the hygiene of raw materials, bags and tools. The waste should not be piled near the cultivation room and should be treated with high temperature composting before use. The new and old bacterial bags in the cultivation room must be separated and stored separately and must not be mixed, so as to achieve strict sterilization and disinfection to prevent inoculation infection and various secondary infections. After each picking, the mushroom roots, rotten mushrooms and falling mushrooms on the ground should be removed, and the mushroom room should be cleaned and re-disinfected in time.

3. Scientific cultivation of bacteria. For different kinds of edible fungi, according to the requirements of their growth and development conditions, the temperature, humidity, light and pH value of the culture room should be regulated scientifically, and ventilation should be properly ventilated to promote the robust growth of mycelium and prevent the adverse environment of high temperature and humidity. In the selection of strain, the proportion of culture materials, the management of heap fermentation, inoculation and mushroom production, we should strictly control the cultivation of robust mycelium and fruiting body. Enhance its disease resistance.

4. Fertilize. Spraying peptone and yeast extract solution can thicken the mushroom body and promote the change of tide; spray rotten acquaintance feces and urine, and spray clear water again after spraying; spray rice vinegar. In the middle and later stages of Pingru growth, mushroom noodles were sprayed with 300 times edible rice vinegar and once a day for 3 days before harvest, generally increasing yield by 6% and whiter color; spraying culture material extract could prolong the peak period of mushroom production and thicken the fruiting body; spraying glucose and calcium carbonate solution could promote the growth of mycelium.

5. Water management. Mushroom rooms should always be well ventilated, and the air relative humidity should not exceed 95%. When the natural temperature reaches 16 ℃, water is irrigated once in the border, and then sprayed once in the morning, in the middle and in the evening. Spray water into the space and the ground as much as possible, not on the fruiting body. It is best to spray warm water basked in the sun in the low temperature season.

6. Temperature management. The temperature of the mushroom shed should be controlled at 10 ℃-18 ℃. When the temperature is low, the time of direct sunlight should be prolonged in the daytime, and the strict grass curtain should be covered at night. When the temperature is high, cover the grass curtain during the day and open it at night.

7. Ventilation management. When the temperature is high, the grass curtain should be opened and ventilated for 3 hours every day, low temperature and strong wind, less ventilation in the morning and evening before and after water spraying, less ventilation in the mushroom bud differentiation period, and more ventilation in the mushroom bud growth period.

8. Light management. During the growing period of mushroom buds, there should be stable scattered light, keep drying for 1 hour in the morning and evening every day, increase the direct light of low light, and avoid the direct light of strong light during the mushroom period.

The resistance of edible fungus to pests is weak, and it is not easy to control once it occurs. We should adhere to the principle of giving priority to prevention and comprehensive control, mainly from the selection of disease and insect resistant varieties, physical control, biological control and strengthening cultivation management and other ways to achieve the purpose of control.