Planting Technology Lists
-
Cultivation techniques of Agaricus bisporus in Rice Field (1)
The cultivation of Agaricus bisporus in rice field is a way of cultivating Agaricus bisporus in open field by using rice straw as main raw material and making use of temperature and light resources and idle season in autumn, winter and spring. In 2005, our county cultivated 300000 square meters of Agaricus bisporus under no-tillage in 12 townships (towns). As of April 15, 2006, the output value per square meter was 18.8 yuan. It is estimated that the output value can reach 8 per 667 square meters of mushroom fields (the actual cultivated area is 400 square meters).
2019-01-16 -
Management and postharvest treatment of Agaricus bisporus and spring mushroom
Agaricus bisporus is the largest export edible fungus in China, which is mainly produced in Fujian, Shanghai, Hunan, Guangxi and other provinces. At present, it is in the stage of spring mushroom management, and now some key points of management technology in this stage are briefly introduced: spring mushroom management accounts for about 30% of the total output. After the middle of March, the temperature gradually increased, and when the temperature was stable above 10 ℃, the soil moisture could be gradually adjusted to meet the needs of mushroom production. When transferring water, the lime supernatant of PH8~9 is sprayed first. When the temperature is below 15 ℃, it can be combined with topdressing. About April
2019-01-16 -
Fresh-keeping Technology of Agaricus bisporus
In order to prolong the storage life of Agaricus bisporus and maintain the quality, color and flavor of Agaricus bisporus, the fresh-keeping technology of Agaricus bisporus is introduced, and farmers can choose properly according to the conditions. First, the modified atmosphere fresh-keeping method. Under the condition of room temperature, it is packed in a breathable plastic bag with oxygen of about 1% and carbon dioxide of 10%-15%, which can make Agaricus bisporus fresh color and good quality within a week. Second, the method of low temperature preservation. Low temperature can keep the mushroom fresh and good quality. After harvest, 90% to 95%
2019-01-16 -
Three methods of keeping Agaricus bisporus fresh
In order to prolong the storage life of mushrooms, maintain the quality, color and flavor of mushrooms, and improve the cultivation efficiency of mushrooms, the fresh-keeping techniques of mushrooms are introduced here, and mushroom growers can choose and apply them according to their own actual conditions. 1. The practice of low temperature preservation method has proved that low temperature can maintain the freshness and good quality of mushrooms. The method is as follows: after the mushroom is harvested, the humidity is 90% 95%, and the mushroom can be stored at the temperature of 0% 3 ℃ to achieve the purpose of keeping fresh. It is worth noting that mushrooms should be kept at a high temperature during the period of preservation.
2019-01-16 -
Mushrooms for complete analysis of vegetable nutrition
Do you know that each kind of vegetable has its own unique nutrition? What kind of vitamins do they contain? What is the main effect? If you are ill, what vegetables should you eat? These seem to be topics that nutrition experts are concerned about, right? But in today's "sub-health" society, we have to master some knowledge of nutrition to support our increasingly burdened bodies. Introduction to mushrooms: the taste of mushrooms is delicious, delicate and smooth, very palatable, not only can be fried, but also can be blanched cold, and the shape is regular and good-looking, it is people.
2019-01-16 -
The method of growing Mushroom with Edible Culture fermentation Additives
The production of edible fungus culture material with fermentation auxiliaries has the characteristics of fast fermentation, thorough fermentation, high temperature fermentation and low temperature fermentation, greatly shortening the production time of conventional fermentation, reducing labor intensity, reducing cost and so on. There are also the characteristics of "universal" (can ferment almost all organic materials that need to be fermented) and "strong adaptability" (loose requirements for environmental conditions). The comparative test and demonstration of fermentation auxiliaries for Gymboree edible fungus produced by Beijing Huaxia Kangyuan Technology Co., Ltd. shows that this fermentation agent is better than that of other countries.
2019-01-16 -
Mushroom planting: early prevention of mushroom "freaks"
Abnormal mushrooms are prone to deformed mushrooms when the ventilation is not smooth and the carbon dioxide content in the mushroom is more than 0.3%. The mushroom part is too deep, and the mushrooms that grow between the cracks in the coarse soil are often deformed. Attention should be paid to the ventilation of the mushroom room. The room of Pleurotus ostreatus and the surface of the culture material are not ventilated in time after spraying water, the humidity of the room is too high, small water droplets appear on the surface of mushroom, and rust spots will be formed over a long time. Therefore, the doors and windows should be opened for 30 to 60 minutes after each spray. The water spraying of Pleurotus ostreatus is too little, the overlying soil layer is dry, and the fruiting body is obtained.
2019-01-16 -
A New High temperature Mushroom Variety of Edible Mushroom-Summer Mushroom 93
High temperature mushroom "Xia Mushroom 93" was selected in 1993 by researchers of Institute of Horticulture of Zhejiang Academy of Agricultural Sciences, which was originally named "Zhejiang AGh-1", which is suitable for summer cultivation. This variety fills the gap of mushroom cultivation in summer in China. The emergence period of high-temperature mushrooms coincides with the off-season of all kinds of edible mushrooms, the supply of fresh mushrooms is out of stock, and the price is 3-5 times higher than that in peak season. It has been promoted in more than 20 provinces and cities, such as Zhejiang, Jiangsu, Shanghai, Fujian, Guangdong, * and so on. This variety was approved in April 2000.
2019-01-16 -
Five methods to identify poisonous mushrooms
One is to look at the color. The color of poisonous mushroom noodles is bright, such as red, green, ink black, cyan purple and so on, especially purple, which is often highly toxic and easy to change color after picking. Second, look at the shape. The cover of non-toxic mushroom is flat, the umbrella surface is smooth, there is no wheel on the surface, and there is no receptacle in the lower part. The shape of the poisonous cap is strange, the surface of the bacteria is thick and hard, and the rods on the rods are slender or thick, and are easy to break. The third is to look at secretions. The non-toxic secretion is thick and reddish brown, and it is easy to change color in the air after being torn. The fourth is to smell. Non-toxic mushrooms have special fragrance, poisonous mushrooms are weird.
2019-01-16 -
High-yield cultivation techniques of Mulberry Branch Mushroom
In the aspect of comprehensive development and utilization of mulberry stalk, since 2006, Hechi City, Guangxi has successfully explored a new agricultural circular economy model of "mulberry mushroom ~ fertilizer" in Yizhou, Huanjiang and other cities and counties. "Yuhuang Tricholoma" cultivated with mulberry stalk as the main material won the gold medal at China Hunan (International) Green Product Expo in 2006, and passed the national organic food certification. The success of mulberry branch mushroom cultivation has solved the problem of burning a large area of mulberry stalks as waste in Hechi city for more than 20 years, resulting in waste of resources and environmental pollution, in order to expand the edible mushroom industry.
2019-01-16