Planting Technology Lists
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Hardwood cuttings of Metasequoia glyptostroboides?
The hardwood cuttage techniques of Metasequoia glyptostroboides are as follows: 1-3-year-old mother trees are selected to take cuttings or collect seed strips from round ears in spring, and 1-year-old seedlings and their lateral branches can also be used as cuttings. The survival rate of cutting cuttings in the tip and middle section of seed strips is higher, generally cutting cuttings 10 to 12 centimeters long, slightly cut into 15 to 18 centimeters long. Before cutting, soak cuttings with 50mg NAA per kg for 20 to 24 hours, or soak cuttings with 500mg NAA for 3 to 5 seconds, or soak them with 100mg ABT rooting powder per kg.
2019-01-16 -
Full light seedling raising method of Metasequoia glyptostroboides hardwood cutting
Shading method is often used to raise seedlings of Metasequoia glyptostroboides. This requires the use of a sunshade net and the cover of the shade every day. The experimental study on full-light seedling cultivation of Metasequoia glyptostroboides hardwood cuttings shows that the general survival rate can reach more than 90% by using appropriate methods. The method is introduced as follows: the land for fine soil preparation and seedling cultivation needs flat topography, deep soil and convenient drainage and irrigation. In general, the land is turned deep before winter, and after thawing, the land is flattened with phosphate fertilizer of 10 to 15 kg per mu and the width of the border is 1.5 to 1.7 meters. the length of the border depends on the number of cuttings, and the row spacing is 12 to 15.
2019-01-16 -
Cultivation area for fir species?
The cultivation area of Metasequoia species is: Metasequoia natural distribution in Hubei Li County, Sichuan Shizhu County and Hunan Longshan County adjacent to the mountain area of about 600 square kilometers. At present, it is cultivated in the southeast provinces and regions of Sichuan Basin from the Great Wall in the north and southern Liaoning in China. And introduced to Asia, Africa, Europe, the United States and other continents more than 50 countries and regions.
2019-01-16 -
Six key techniques for pollution-free production of Edible Fungi
First, to improve the ecological environment, the cultivation site should be close to the water source, the air is smooth, the surrounding is wide, and far away from livestock farms, breweries, living areas and hospitals at least 1500 meters to take measures such as turning the soil, tanning, irrigation and other measures to replace pesticides for disinfection. The water quality of the source is clean and free from pollution. It is strictly forbidden to spray mushrooms and soak in sewage. The abandoned materials of mushroom root, dead mushroom, insect mushroom and culture medium shall not be stored inside and outside the cultivation and processing facilities. Second, the rational selection of raw materials should be in strict accordance with the new requirements of WTO/SPS plant disease, and the use of cotton husk, wheat straw and corn
2019-01-16 -
Control of bacterial Brown spot of Edible Fungi
The main results are as follows: 1. the pathogen and occurrence conditions of edible fungus bacterial brown spot is Pseudomonas tora, which is widely distributed in nature. The pathogen can easily multiply under the conditions of high temperature, high humidity, poor ventilation and so on. Reproduction is accelerated when the temperature is above 18 ℃ or the air relative humidity is above 85%. During the period of mushroom emergence, the water with bacteria was sprayed on the fruiting body, the mushroom bed was poorly ventilated, the humidity was too high, the surface of the mushroom cover and culture medium were stagnant for a long time, and the same mushroom and the same variety were repeatedly planted in the greenhouse for several years. The greenhouse film gathers condensed water to drop on the bag or bacteria, etc.
2019-01-16 -
A new variety of edible mushroom, Pleurotus ostreatus
Golden Pleurotus ostreatus, with large and round body, white and tender flesh, rich nutrition, rich aroma, sweet and fresh taste, suitable for fresh sale and drying. The mushroom body is tufted, the stalk is thick and long, and the single clump weighs 14.6 kg. The mycelium growth temperature is 10 ℃ 35 ℃, and the optimum temperature is 16 mi 30 min. The growth temperature of fruiting body is 15 ℃ 32 ℃, and the optimum temperature is 18 mi 28 min. When the temperature is low, the fruiting body grows slowly, but the cap is thick and full, the quality is good, and the storage life is long. Rizhao Institute of Biology (0633-823)
2019-01-16 -
A new variety of edible mushroom-Pleurotus ostreatus
Big ball cover mushroom, also known as wine red ball cover mushroom. Pleurotus ostreatus is a kind of edible fungus cultivated in many European and American countries, and it is also one of the cultivated edible fungi recommended by the Food and Agriculture Organization of the United Nations (fao) to developing countries. The cultivation of Pleurotus ostreatus was carried out relatively late in our country, and it has been cultivated in most parts of the country through experiment, demonstration and popularization in recent years, but the cultivated quantity is relatively small, and the market quantity of its products is also very small. The cultivation of Pleurotus ostreatus is rich in raw materials, which can be cultivated by adding water and humidity with crop straw, and it can adapt to a wide range of temperature.
2019-01-16 -
A New Edible Mushroom Variety Huang Umbrella and its High-quality and High-yield cultivation techniques
Pholiotaadipose (Fr.) qu é l, also known as yellow mushroom, fat scale umbrella, willow mushroom, etc., belongs to fungal phylum, basidiomycetes, umbrella order, coccidiomycetes family. It generally occurs from August to October when the temperature is getting lower and larger, growing on the trunks of poplar, willow and birch, and sometimes on conifers, solitary to tufted, mostly clustered. The yellow fruit body is bright in color, golden in color, thick in flesh, crisp and tender in mushroom quality and delicious in taste. It is a kind of rare edible fungus for both food and medicine.
2019-01-16 -
A New Variety of Edible fungus-- Pleurotus ostreatus
This paper introduces a new variety of edible mushroom-- Pleurotus ostreatus (pleurotuscitrinipileatussing.), also known as Pleurotus ostreatus and Pleurotus ostreatus, which belongs to basidiomycetes subphylum, stromatomycetes, Umbrella order, Tricholoma, Pleurotus ostreatus. Morphological features: the fruiting bodies of Tricholoma thunbergii are mostly clustered or clustered, showing golden yellow. The cap is trumpet-shaped, smooth, 2-10 cm wide, fleshy, margin involute, and the flesh is white. Pleats white, epiphytic, slightly dense, unequal in length. Stipe white to yellowish, biased, 2-12 cm long
2019-01-16 -
A New Rapid drying method for Edible Fungi
A new rapid drying method for edible fungi is introduced below, which can not only greatly shorten the drying time, but also ensure the product quality. With this method, fresh edible fungi can be made into dry products in only 15 minutes, and the nutrition and flavor of edible fungi do not lose and change. It is worth using in edible fungus processing industry. The new rapid drying method is carried out by using a high pressure room temperature drying system. Put the fresh edible fungus into the airtight dryer, immediately feed into the high-pressure dry air flow, and make the air circulate in the dryer. Due to the flow of gas, in fresh edible fungi
2019-01-16