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Prevention methods for thin-skinned mushrooms that open their caps early
Because the temperature alternates between cold and hot, the temperature varies greatly, and the day-night temperature difference reaches 10-15°C. When the mushroom house is ventilated excessively, or the temperature remains above 18°C for a long time, causing the mycelium to grow quickly and the mushrooms to fruit too densely, the fruiting bodies are prone to developing thin-skinned, cap-opening mushrooms with slender stipes, thin caps and early cap opening. Preventive measures: scientific management. Ventilate and spray water in appropriate amounts; when the weather changes suddenly, strengthen management and maintain suitable temperature and humidity in the mushroom house; during fruiting, the humidity should be kept at 12-16°C, and excessively dense mushroom buds should be removed appropriately.
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Detailed Explanation of Key Points of Mushroom Storage and Fresh-Keeping Technology
I. Storage Characteristics and Varieties Mushrooms are rich in amino acids and protein and have a delicious flavor. However, after harvest, mushrooms have vigorous respiration and quickly open their caps, turn brown, develop off-flavors, and deteriorate in quality at room temperature, so they can only be stored short-term. Dried mushrooms are easy to preserve, but their nutritional value declines, and serious losses can occur if processing is not carried out in time. Therefore, measures must be taken after harvest during storage, transport, and sales and before processing to prevent a decline in mushroom quality. There are many cultivated varieties of mushrooms, and common ones include oyster mushroom, shiitake, button mushroom, enoki mushroom, and Phoenix mushroom. II. Harvesting 1. Suitable
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How to Store Mushrooms? Key Points at a Glance
Mushrooms, also known as button mushrooms, double-spore mushrooms, white mushrooms or cultivated mushrooms, belong to the family Agaricaceae, genus Agaricus, and are a cultivated edible fungus vegetable. The fruiting body (composed of the cap, gills, ring and stem) is eaten. They are mainly produced in the region south of the Yangtze River. Harvesting begins 30-40 days after spawning, after which they can be harvested continuously and marketed in stages. They are also cultivated in the Yangtze River basin and northern regions, generally with two harvests for market, in autumn and the following spring.(1) Harvesting requirements: Stop watering before harvest to avoid damaging the mushrooms during picking. The harvest standard should be
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How can mushrooms improve wood properties? Swiss research has the answer
Switzerland's Federal Laboratories for Materials Science and Technology said on the 27th that they are experimenting with mushrooms to improve certain properties of fir and spruce, in order to expand the uses of these woods. Fir and spruce make up 60% of Switzerland's trees and have the advantages of strong mechanical endurance and being easy to process, but they also have weaknesses such as being difficult to process finely and difficult to use for a long time. In addition, protective coatings such as fireproof, anti-corrosion or UV-resistant coatings are difficult to penetrate into these woods, which limits their development and use, for example, they cannot be used as exterior building materials. Researchers are experimenting with wood-eating mushrooms to change
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What are the methods to prevent mushroom blight?
Mushroom death is the phenomenon in which small mushrooms on the mushroom bed shrink, turn yellow, and die. When mushroom blight occurs in patches or batches, it can severely affect yield. 1. Causes of mushroom death: 1. Temperatures too high in late autumn (exceeding 23°C), or rising temperatures during the spring fruiting period (temperatures above 21°C for several consecutive days), causing small mushroom seedlings to shrink and die from lack of nutrients. 2. Poor ventilation in the mushroom house, insufficient oxygen, and excessively high carbon dioxide concentration mean that the heat generated during metabolism cannot dissipate quickly, causing small mushroom seedlings to die from insufficient oxygen or
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How to control mushroom size? Here are the key methods
In the sale of button mushrooms, buyers are very strict about the requirements for fresh mushrooms (requiring a diameter of 2-4 cm), which directly affects the production efficiency of mushroom growers. The techniques for how to control mushroom size are introduced below. 1. Replace the strain. The mushroom variety now commonly used is the "As2796" strain, which is a large-sized hybrid. Its main advantages are wide adaptability, strong stress resistance, large size, and high yield, making it suitable for fresh market sales, but relatively few meet the buyers' purchasing specifications. If there is a supply order, promptly
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How to control mushroom fungus gnats? Detailed control methods
There are many species of maggot-like larvae that damage mushroom fruiting bodies and mycelium, collectively known as "fungus gnats." There are 4 more common species, namely mushroom gnats, gall midges, mushroom flies, and dung flies. Their larvae - maggots - look similar in morphology to the naked eye, and among the adults only gnats and flies show obvious differences. The morphology and even living habits of gall midges, mushroom flies, and dung flies are very similar, so they are often mistaken for a single species, all called "mushroom flies." Fungus gnat larvae bore into and feed on fruiting bodies, turning mushrooms into waste products, and some harm the mycelium. Mushrooms that have been bored and fed on by fungus gnats
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New Source of Crop Growth Promoter: Extracted from Mushrooms in Japan
Japan's Noda Mushroom Company has developed a growth promoter extracted from mushrooms that can promote crop growth. This growth promoter contains 4 natural plant hormones and 1 novel glycoprotein that promotes crop root growth. In trials, when this growth promoter was sprayed on the leaves or stems of crops, it accelerated the growth rate of herbaceous crops by 6 to 8 times and that of woody crops by 2 to 4 times, with no drug residue whatsoever. At present, this growth promoter has been used in the rapid seedling cultivation of crops such as forest trees, flowers and vegetables.
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Detailed Guide to a Series of Mushroom Food Processing Techniques
Mushrooms are nutritious and delicious, enjoying the reputation of "meat among vegetables," and they also have considerable health benefits. China's annual mushroom output ranks second in the world, and its canned mushroom exports reach 140,000 tons, ranking first among the world's mushroom product exporting countries. In the past, the processed products put on the market were limited to dried mushrooms, brined mushrooms, and canned goods, with a monotonous variety that affected the export rate. Therefore, it is very necessary to develop new mushroom varieties and expand the market. The following introduces 4 methods for processing new varieties. (1) Method for processing mushroom pickles
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Mushrooms can achieve increased yield with traditional fertilization methods
To achieve high mushroom yields, appropriate supplementary fertilization is essential. Based on years of practical experience by mushroom growers in many places, the following nine traditional fertilization methods have proven to have excellent yield-increasing effects. Mushroom growers are encouraged to try them in practice. Applying mushroom soup. Collect mushroom stems and broken mushrooms left over from harvesting and processing, wash them clean, cut them into thin slices, add 1--1.5 kg of water per kg of material, boil for 15 minutes, take the filtrate and dilute with water to 10--15 kg, and spray on mushroom beds of 30--40 sq m. Use during the peak fruiting period,
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