Planting Technology Lists
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Mushroom bud promotion and mushroom production on shelves
After the bag turns color, it enters the fruiting stage. The management points of the budding stage are: artificially increasing the temperature difference and humidity difference, controlling the temperature at 15 - 20℃, humidity 85%-90%, cooperating with ventilation, stimulating the temperature difference, and a large number of mushroom buds will appear in 3 - 5 days. The main method of mushroom promotion in winter is heat preservation. The method is as follows: ① mushroom promotion is carried out on indoor shelves, mushroom bags are neatly arranged on the shelves, the distance between bags is 2 cm, 1-2 stoves are placed indoors, the temperature is controlled between 15 - 20℃, ventilation is carried out 3 times a day, about 1 hour each time, and coal is removed.
2019-01-16 -
Mushrooms should pay attention to temperature and humidity
Widening the temperature difference between day and night in late autumn and early winter, the temperature is high during the day and low at night. During the day, the temperature inside the mushroom border is 2℃-3℃ higher than that outside the film. After 10 o 'clock at night, the film is opened to make the temperature drop rapidly. For a few days, the primordia will be exposed to a large number of the surface of the mushroom tube and develop into mushroom buds. After controlling the humidity of mushroom field to change color, maintain the relative humidity of mushroom bed at about 85% in the early stage, and reduce the air humidity to about 80% after a large number of mushroom buds differentiate into mushroom caps and stems. To create a suitable dry and wet difference in the early stage of autumn mushroom, the internal water content of the mushroom cylinder is sufficient, and the safety can be achieved.
2019-01-16 -
Management of Lentinus edodes producing mushrooms
After the Lentinus edodes column changed color, the mycelium matured completely and accumulated rich nutrients. Under the stimulation of certain conditions, it quickly changed from vegetative growth to reproductive growth, resulting in fruiting body primordium differentiation and growth and development, that is, entering the fruiting stage. First, budding: Lentinus edodes belongs to variable temperature fruiting fungi, a certain temperature difference, scattered light and fresh air are conducive to the differentiation of fruiting body primordia. During this period, the mulch on the bed is generally removed, and the temperature of the mushroom greenhouse should be controlled at 10 ℃ 22 ℃, and there can be a temperature difference of 5 Mel 10 Mel between day and night.
2019-01-16 -
Common pests of Lentinus edodes and their control
1. Mites are commonly known as fungus lice, which are divided into acaroid mites and mite mites. The mite body is small and not easy to be seen by the naked eye, and they are mostly concentrated on the surface of the culture material; the mites are large, white, not agglomerated, and are powdery when they are in large quantities. The mycelium of Lentinus edodes with mite pests is bitten and can be eaten up in severe cases. If mites occur in the bacteria, they can be fumigated with 50% dichlorvos in cotton plugs. Mites can be sprayed with 0.5% dichlorvos or 2000 times of pyrethroid. There are mites during the period of mushroom.
2019-01-16 -
Harvesting and processing Technology of Lentinus edodes
1. Picking standard of dried mushroom. At the best time for picking dried mushrooms, 80% of the fungus cover is opened to open the umbrella, which is called "big crimping" or "gong edge". On cloudy and rainy days, all white mushrooms of more than 3 centimeters must be picked and dried immediately. 2, mushroom picking technology, hold down the mushroom tube with one hand, pinch the base of the mushroom handle with the other, shake it left and right first, and then gently pull it up. Do not leave roots, do not take up a large base material, do not damage the bag film, do not touch the small mushroom bud, harvest mature and thrive young mushrooms. 3. Dehydration technology. In order to make full use of energy, the combination of sunlight and baking is adopted.
2019-01-16 -
Lentinus edodes harvesting and re-bacteria management
After the fruit body of Lentinus edodes is formed, the maturity of Lentinus edodes must be mastered for timely harvest. The mushrooms with large, round cover and positive stalk are harvested as fresh mushrooms, and should be harvested in time when the cap is about to be opened. Pleurotus ostreatus and Pleurotus ostreatus were harvested when the film just cracked. We should pay attention to the method of picking mushrooms: when picking mushrooms, hold the fungus bag in the left hand, squeeze the base of the stalk of the flower mushroom with the right thumb and index finger, rotate it left and right first, then gently pull it up, and don't let the mushroom foot remain on the mushroom bag, lest the mushroom foot rot on the mushroom bag to affect the later emergence of mushroom. If the base is deep, you can use a knife from the mushroom foot
2019-01-16 -
Postharvest processing of Lentinus edodes
After Lentinus edodes harvest, it must be organized and processed in time, and strive to be picked on the same day and dry on the same day, so as not to cause blackening, deterioration and decay. Processing and drying methods: 1. Sun drying Lentinus edodes drying in the sun is the most convenient and easy, and the content of vitamin D in sun-dried mushrooms is higher. The method is to put the collected Lentinus edodes on the drying ground or cement floor in Dangyang in time. When drying, first put the mushroom cover up, the mushroom handle facing down, one by one, after drying until half dry, the mushroom stalk up, the mushroom cover facing down, until more than 90% dry. In case of encounter
2019-01-16 -
Preparation of minced meat with mushroom stalk
① material selection: there are two kinds of mushroom stalks, one is dried mushroom stalks, the other is fresh mushroom stalks. In order to ensure that the product has a strong flavor of Lentinus edodes, dried Lentinus edodes stalks are required as raw materials. There are sawdust on the mushroom stalk of the dried mushroom stalk and the pedicel must be removed so as not to affect the flavor of the product. At the same time, it is necessary to select and remove moldy and spoiled mushroom stalks. ② softening: soak the mushroom stalk in clean water at a ratio of 1 to 2. Soak in cold water to prevent the loss of nutrients. The soaking time is generally controlled in 4 to 5 hours. ③ press: remove the mushroom stalk from the water
2019-01-16 -
Control measures of flat phloem of Lentinus edodes
Streptomyces oblatus, also known as Gleoderma verticillata. It belongs to basidiomycetes subphylum, lamellae, non-pleurocetes, phloem, phloem. This fungus is a large wood-rotting fungus with a sessile cap, flat or semicircular, leathery, protruding at the base, (2mur12) cm × (2mur7) cm long and wide, often connected to each other, eggshell or light tea brown fluff, color fading to smoky gray, narrow, smooth, brown or light brown concentric band, complete or slightly petaloid edge, smooth seed layer, light flesh color, and more in nature.
2019-01-16 -
Preparation of health food of Lentinus edodes-candied Lentinus edodes
The preserved fruits of Lentinus edodes are sweet and salty, so they are very suitable for the elderly and children. 1. Raw materials. Mushroom stalk, sugar, salt. 2. Production. Select clean dried mushroom stalks or fresh mushroom stalks without impurities, and remove the moldy, deteriorated and worm-eaten parts. Soak dried mushroom stalks in clean water for about 8 hours (fresh mushroom stalks do not need to soak), remove, rinse and drain. Put the finished and drained mushroom stalk into the jar according to a layer of mushroom stalk and a layer of salt, and salt for 12-24 hours. Remove the salt particles that have been washed away from the surface with water. According to candied fruit system
2019-01-16