Planting Technology Lists
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Integrated Control of Soybean "Fire Dragon Seedling"
The soybean area of Wudalianchi City in Heilongjiang Province is 950,000 mu, and the continuous cropping area is 930,000 mu, accounting for 97.8% of the soybean planting area. Through investigation, the occurrence area of soybean "fire dragon seedling" is about 96.5%, most of the yield reduction is between 20~50%, and some plots reach the end of production. It can be said that soybean continuous cropping area can not be controlled due to the influence of market economy, but the occurrence of soybean "fire dragon seedling" can be reduced through comprehensive control, so that soybean can achieve high and stable yield. Integrated control techniques of soybean "fire dragon seedling" were introduced.
2019-01-16 -
Comprehensive Control of Soybean "Fire Dragon Seedling"
Soybean root nematode disease, also known as Huolong seedling, root nematode disease is a whole plant disease, caused by nematode invasion of soybean roots caused by bacterial infection. The growth of the injured plant was slow, the stems and leaves were short and yellow, the flowering was delayed, the pods were few and small, the seeds were not full, and in serious cases, the whole plant withered. Soybean root nematode disease spreads rapidly, and the pathogenic nematode can survive for a long time in the soil, but it is difficult to eliminate completely once the disease occurs, so comprehensive control measures must be taken: 1. Selective sowing of disease-resistant varieties; 2. Control the source of infection
2019-01-16 -
Six Tips for increasing production of Pleurotus ostreatus
The first cover. After the mycelium has grown thoroughly in the culture material, the mycelium is covered with sandy soil 1 cm thick on the bacterial bed, which can generally increase the yield by about 10%. After the mycelium of the bacterial bed was stimulated by the insert, a small piece of wood, bamboo, glass or metal was inserted into the bed, and the mushroom buds occurred in large quantities along the insert within 1 week. Second, hormone stimulation. Spraying 0.001 ‰ triacontanol in the bud stage could increase the yield by 10% to 15%. 0.5 ‰ ethephon was sprayed once in the bud stage, young stage and cap extension of Pleurotus ostreatus, each square.
2019-01-16 -
High quality and prolific planting techniques of Pleurotus ostreatus in early spring
When the temperature in the greenhouse was lower than 8 ℃, the growth of Pleurotus ostreatus was slow, and the growth of Pleurotus ostreatus was inhibited when it was below 4 ℃. In order to ensure the normal growth and development of Pleurotus ostreatus, the temperature in the mushroom shed should be controlled at 10 ℃ ~ 20 ℃. Artificial fire or other heating measures should be taken, but the harmful substances such as carbon dioxide produced in the heating process must be discharged out of the mushroom shed. Reasonable humidification in spring when the temperature is 10 ℃ ~ 25 ℃ is suitable for the growth of Pleurotus ostreatus, increase the relative humidity of ambient air by about 85%, reduce direct sunlight and prevent the temperature from rising suddenly at the end of spring.
2019-01-16 -
Three methods of oversummer management of Pleurotus ostreatus
Spring sowing Pleurotus ostreatus and late winter sowing Pleurotus ostreatus, often harvest 1-2 stubble mushrooms, encounter high temperature can not continue to produce mushrooms. In order to make Pleurotus ostreatus safely oversummer and preserve nutrients, Pleurotus ostreatus continues to produce mushrooms in autumn, and summer management can be carried out. The mycelium block (bag) air-drying method is simple and convenient. Air-dry the mycelium block (bag) without mushroom or only 1 or 2 stubble mushrooms (the bag without mushroom need not be opened) and place it in a cool and ventilated place. If you put it outdoors, add mulch to prevent rain, moisture and mildew. After the temperature drops in September, soak the mycelium (bag) in the pool to make
2019-01-16 -
Causes and Control of death of Young Pleurotus ostreatus
In the production of Pleurotus ostreatus, due to the discomfort of the environmental conditions and culture materials of the mushroom room, as well as improper management or disastrous weather, the phenomenon of shrinkage, yellowing and final death often occurs on the mushroom bed; sometimes, the small mushroom on the bed dies in batches, seriously affecting the yield and economic benefits. In this regard, the author has done a lot of observation and research, summed up the causes of dead mushrooms and control methods, are introduced as follows: 1 continuous high temperature in the production of autumn mushrooms in the north, the temperature is from high to low, which is suitable for the growth and development of Pleurotus ostreatus fruit body.
2019-01-16 -
Soil cultivation of Pleurotus ostreatus
Soil cultivation of Pleurotus ostreatus can reasonably adjust the nutrient composition of carbon and nitrogen in the culture material, make full use of natural conditions such as temperature, humidity, air and water, and create a suitable growth climate for Pleurotus ostreatus. By using this method, the survival rate of buds can reach 100%, the stalk becomes thicker, the cap becomes more, larger and thicker, the quality of Pleurotus ostreatus is good, and the yield is 5 times that of conventional cultivation mode, and the yield is as high as 5000 kg for every 15 hectares (1 mu). This cultivation method has the advantages of simple technology, wide range of raw materials, economy and practicality, and is very suitable.
2019-01-16 -
What are the new high-yielding varieties of Pleurotus ostreatus
There are many varieties of Pleurotus ostreatus in production, such as Pleurotus ostreatus No. 1, Xin 831, Qingfeng 1, Jiangdu 109, Garden 802 and so on. These varieties have a certain influence among the majority of mushroom farmers, and some mushroom farmers often do not change varieties for several years because they prefer a certain variety. This is not necessarily beneficial to the realization of high yield of Pleurotus ostreatus, because the long-term use of a single variety may lead to variety degradation, such as the decrease of variety resistance and yield, thus affecting the benefit of growing mushroom. More new varieties of Pleurotus ostreatus have been introduced in recent years.
2019-01-16 -
Processing technology of fried flavor food with Pleurotus ostreatus
Using fresh Pleurotus ostreatus as raw material, dried Pleurotus ostreatus and nutritious oil can be prepared by deep-frying. 1. Raw material selection: choose fresh Pleurotus ostreatus with suitable maturity, normal mushroom shape, no disease spots, worm-eaten and undistributed spores as raw materials. two。 Raw material treatment: cut off the mushroom stalk, rinse quickly with clean water to remove impurities, drain and dry the surface moisture with a fan. Soak in water during cleaning can not be too long, if the mushroom body absorbs more water, you can use centrifugal dryer to remove most of the moisture. After washing, divide the raw material into 2 cm wide mushroom strips. 3. Deep frying: choose refined rapeseed oil and add Pleurotus ostreatus
2019-01-16 -
Introduction of excellent varieties of Pleurotus ostreatus
According to the different temperature requirements in the period of fruiting body differentiation, Pleurotus ostreatus was divided into four groups, namely, low temperature type, medium temperature type, high temperature type and wide temperature type. In low temperature type, the optimum temperature for fruiting body differentiation was 10-15 ℃, such as Pleurotus ostreatus, Pleurotus ostreatus, Jingzhou No. 1, Suping 48, 4011. In the medium temperature type, the optimum temperature for fruiting body differentiation was 16-22 ℃, such as Pleurotus ostreatus and Pleurotus ostreatus. In high temperature type, the optimum temperature for fruiting body differentiation was 22 ~ 26 ℃, such as Pleurotus ostreatus, Pleurotus ostreatus, Suping 1.
2019-01-16