Planting Technology Lists
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Preservation of edible mushroom strains
Usually take the following two methods of preservation: slope low temperature preservation method. This is the simplest preservation method, that is, the vigorous and pollution-free slant test tube is put in the refrigerator and preserved at a low temperature of 4 ℃ ~ 6 ℃, and then transferred to the fresh slant medium every 2 to 3 months, and then preserved after culture. The other is liquid paraffin preservation. This method is to inject sterilized liquid paraffin in the aseptic room in the inclined test tube to be preserved, and it is appropriate to inject wax 1 cm higher than the inclined surface. Then plug it with a cork or rubber.
2019-01-16 -
How to prevent degradation of edible fungi strains
Strain degeneration will lead to slow growth of mycelium, weak resistance to environment, miscellaneous bacteria, etc., fruit body formation period ahead or behind, fruiting tide is not obvious and so on. There are many reasons for strain degeneration, among which impure strain and gene mutation are the main reasons. In addition, high temperature and mixed cultivation of different strains will cause strain degeneration. Measures to prevent strain degeneration include: ensuring pure culture of strains, paying attention not to use strains contaminated by miscellaneous bacteria, not to connect and culture in close proximity; strictly controlling the passage times of strains, reducing mechanical damage,
2019-01-16 -
Comparative experiment on liquid strain substitute cultivation of six strains of Lentinus edodes
In recent years, the production of Lentinus edodes in China has developed rapidly, especially the substitute cultivation of Lentinus edodes. The traditional solid seed production technology of Lentinus edodes can be extended to the production of cultivation bags after the three-stage cultivation of mother seed, original seed and cultivated species. The development of Lentinus edodes is greatly restricted by its great labor intensity, complicated technology, high contamination rate of miscellaneous bacteria, long growth cycle and so on. In this experiment, six liquid strains of Lentinus edodes were cultured and cultivated, in order to provide a theoretical basis for the popularization and application of liquid strains of Lentinus edodes. 1 Materials and methods 1
2019-01-16 -
Several New methods to reduce the contamination rate of Edible Fungi
1. The improvement method of bottled fermentation material (1cm) is as follows: the top of the culture medium is about 4cm away from the mouth of the bottle, put into the fermentation material of 1-2cm, and then sterilized. Because the fermentation material itself is sterile, after entering the strain, the hyphae soon cover the upper part of the bottle, and the hyphae are eaten at the same time. The advantage of this method is that the mixed bacteria are not easy to infect the culture medium, and the bacteria age of the strains is the same. The pollution rate can be reduced to less than 3%. Second, the improved method of wheat grain germination is to let the wheat grains germinate and then bottle and sterilize. The main storage substances of wheat grains are starch, fat and protein.
2019-01-16 -
A simple and practical method for Preservation of Edible Fungi
While domesticating the wild domesticated Pleurotus ostreatus strain "1015", we trained them for salt tolerance, that is, the ordinary PDA medium was salinized, prepared into a solution with a concentration of 1.0%-1.5%, sterilized under high pressure for 45-60 minutes, cooled into a slant, inoculated under aseptic conditions, and cultured in an incubator. After the culture is mature, every 10 sticks are packed in a polyethylene bag and stored at room temperature for 9 months. The survival rate is more than 95%.
2019-01-16 -
Several methods for quality Identification of Edible Fungi
1 appearance identification for users without special equipment can identify the advantages and disadvantages of bacteria through their senses, that is, the so-called appearance identification. High-quality bacteria should have five characteristics: pure, positive, strong, moist and fragrant. Pure refers to the high purity of bacteria, no miscellaneous bacterial infection, no plaque, no inhibition line, no "sterilization" and "disruption" phenomenon. It means that the hyphae are normal and have the morphological characteristics of authentic parents. For example, the mycelium is pure white, shiny, growing evenly and neatly, connected into blocks, elastic and so on. Strong means that the hyphae develop sturdily, grow vigorously, have many and dense branches and are in culture.
2019-01-16 -
New techniques for cultivation of hericium Erinaceus with waste bacteria
Hericium Erinaceus gets its name because it looks like hericium Erinaceus and tastes delicious. It is known as "Shanzhen hericium Erinaceus, seafood bird's nest". In the process of strain production or transfer, sometimes contaminated bacteria will appear due to carelessness in sterilization, disinfection, inoculation, culture and so on. If the contaminated bacteria are abandoned in the wild, it will cause environmental pollution; if you take out the culture medium and wash the bacteria bottle for use, it will be labor-consuming and time-consuming. However, if we use polluted bacteria to cultivate hericium Erinaceus, we can turn waste into treasure and get twice the result with half the effort. The specific methods are as follows: 1. Collect contaminated bacteria and sterilize. Put the contaminated bacteria in time
2019-01-16 -
Planting techniques of Edible Fungi in Winter
First, the factory site. There are many ways to cultivate edible fungi, and indoor heating cultivation is the most suitable in cold winter. Indoor heating methods include pipe heating, coal stove and so on, but considering the cost and practicability, coal furnace heating is the most effective. The device is suitable for relatively cold areas, and can achieve low cost, fast heating and convenient operation. The cultivation of edible fungi such as Pleurotus ostreatus in low temperature season has the advantages of mild harm to diseases and insect pests, low contamination rate of miscellaneous bacteria, good high and stable yield, large cover, thick cover, short handle, good color quality and high quality. And there are few vegetables in winter, so they are easy to occupy.
2019-01-16 -
Processing method of Flos Lonicerae
The processing of honeysuckle includes rough processing and fine processing (deep processing), which is mainly introduced here. (1) sulfur fumigation: honeysuckle recovered can be fumigated after removing branches, leaves and impurities. A small amount of flowers can be fumigated with small wooden cabinets, water tanks, steamed rice cages, etc., and those with a large amount of flowers (more than 200 jin) can be fumigated by fumigation pools. The pool can have two to three floors, each with a distance of 40 centimeters, and covered with a bamboo mat, and then spread the honeysuckle on the bamboo mat (be careful not to press the honeysuckle), with two ventilation holes on each floor. Hemp should be used on each floor
2019-01-16 -
A new technique for stem pruning of Flos Lonicerae
Pruning of Flos Lonicerae is an effective technical measure to regulate stem growth, promote flower bud differentiation, prolong plant life and stabilize high yield. After pruning, honeysuckle can generally increase production by 35-45%, and the highest is more than twice as high. After taking pruning measures, the flowering period of honeysuckle plants entering the aging period can be prolonged by 5-6 years. When honeysuckle enters the aging period, it is characterized by sparse leaves and light color, withered branches and weak flowers, and shrunken crown. In this period, heavy cutting was mainly used to renew and rejuvenate to prolong plant life and maintain stable yield. Pruning should be strict
2019-01-16