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New edible mushroom variety: high-temperature mushroom Xiagu 93
The high-temperature mushroom "Xiagu 93" is the first high-temperature-type four-spore mushroom variety suitable for summer cultivation in China, bred in 1993 by researchers at the Horticulture Institute of the Zhejiang Academy of Agricultural Sciences through research efforts, originally named "Zhe AGh-1". This variety fills the gap in summer mushroom cultivation varieties in China. The fruiting period of the high-temperature mushroom coincides with the off-season for various edible mushrooms, when fresh mushroom supply is interrupted, and prices are 3 to 5 times higher than in peak season. It has been promoted in more than 20 provinces and cities including Zhejiang, Jiangsu, Shanghai, Fujian, Guangdong, and **. This variety passed variety certification in April 2000.
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How to Identify Poisonous Mushrooms? 5 Practical Methods to Teach You
First, look at the color. Poisonous mushrooms have brightly colored caps, with colors such as red, green, ink black, and purple-blue; purple ones in particular are often highly toxic and tend to change color after being picked. Second, look at the shape. Non-poisonous mushrooms have relatively flat caps, smooth surfaces, no rings on the cap surface, and no volva at the base. Poisonous ones have oddly shaped caps, thick and hard cap surfaces, rings and volva on the stem, and thin or thick elongated stems that break easily. Third, look at the secretions. Non-poisonous mushrooms have thick, concentrated secretions that are reddish-brown and tend to change color in the air after being torn apart. Fourth, smell the odor. Non-poisonous mushrooms have a distinctive fragrance, while poisonous mushrooms have a strange
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How to Grow Mushrooms on Mulberry Branches? Detailed High-Yield Cultivation Techniques
In terms of the comprehensive development and utilization of mulberry stalks, since 2006, Hechi City in Guangxi has successfully explored a new "mulberry-mushroom-fertilizer" agricultural circular economy model in Yizhou, Huanjiang and other cities and counties. The "Pleurotus citrinopileatus" (golden oyster mushroom) cultivated with mulberry stalks as the main substrate won the gold award at the 2006 China Hunan (International) Green Products Expo and passed national organic food certification. The success of mulberry branch mushroom cultivation solved the problem that had plagued Hechi City for more than 20 years, where large areas of mulberry stalks were burned as waste, causing resource waste and environmental pollution, and provided sufficient raw material resources for expanding the edible mushroom industry
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Physiological Disorders of Mushrooms and Their Control Methods
Mushrooms are relatively sensitive to their environment. A poor cultivation environment will hinder their normal growth and development, produce various abnormal phenomena, and lead to reduced yields and lower quality. Common physiological disorders of mushrooms include excessive mycelial growth, hard opening of the caps, thin-skinned early opening, and the appearance of ground-button mushrooms and hollow-stem white-core mushrooms. They are described below: Symptoms of excessive mycelial growth: after the casing soil of the mushroom bed is watered, the fluffy mycelium of the mushroom will continuously grow toward the surface of the fine soil, and in severe cases will form a fine, dense, water-impermeable mycelial mat, thereby delaying the time of fruiting and reducing the
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How to Store and Keep Mushrooms Fresh? All the Practical Methods Are Here
Mushrooms are best eaten fresh, but since they do not keep long under natural conditions, especially when mushrooms are cultivated on a large scale, storage and preservation techniques can extend the selling period or allow them to be processed into canned products and other goods for export earnings. Here are several storage and preservation techniques for mushrooms: 1. Cold storage preservation. After the harvested fresh mushrooms are sorted, place them in containers such as baskets, trays or hampers and cover them with multiple layers of damp gauze or burlap. In a cool, shaded place, set out a vat filled with a small amount of clean water, place a wooden rack above the water, set the baskets or hampers holding the fresh mushrooms on the rack, and then seal the mouth of the vat with plastic film.
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Detailed Explanation of Mushroom Topdressing Methods and Technical Key Points
During the peak fruiting stage and late growth stage of mushrooms, if the nutrients in the compost are insufficient, deformed mushrooms are easily produced, seriously affecting yield and quality. Timely topdressing can help mushrooms achieve high quality and high yield. When topdressing, alternating organic fertilizers and inorganic fertilizers gives better results. However, it is advisable to apply frequently in small amounts; generally, 2-3 topdressings can be applied per flush, carried out in conjunction with watering, with 250-500 milliliters per square meter. After fertilizing, spray clean water once to wash off the fertilizer solution on the mushroom bodies, and wait until the water droplets on the mushroom caps have dried before closing doors and windows. This method can avoid the occurrence of yellow spots,
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Detailed Explanation of Key Points of Disease Prevention Techniques in Mushroom Cultivation
In late September, mushrooms begin to fruit one after another, which is also the time when pathogenic fungi in the mushroom house begin to multiply and cause damage. Mushroom walnut-flesh fungus (Diehliomyces microsporus) is one of the more serious pathogens in mushroom production. This fungus is also called "false truffle," and its pathogen is Microsporon. When the ascocarps are piled up, they appear walnut-flesh or cauliflower shaped, light yellow to cream colored, turning light brown when old and mature. The surface is covered with a scale-like substance, and the fungal flesh is dense and soft, with a fishy odor after being crushed, and large ones can reach over 10 cm. Once the mushroom house beds are infected by walnut-flesh fungus, water spraying on the bed surface should be stopped immediately to dry the substrate soil surface,
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Practical Methods and Technical Points for Anti-Aging of Mushrooms
1. Soaking in clean water: Water can block out air, slowing down the discoloration of mushrooms and keeping them plump. However, the water must have a low iron content; do not use iron containers or water with a high iron content for soaking. 2. Sodium metabisulfite treatment: First rinse the mushrooms with a 0.01% sodium metabisulfite aqueous solution for 3 to 5 minutes, then soak them in a 0.1% sodium metabisulfite aqueous solution for half an hour, remove and drain, and store in plastic bags. At a room temperature of 10°C to 15°C, the preservation effect is good, and the mushrooms can remain white for a long time. However, when the storage temperature exceeds 30°C, they can only be preserved for 1 day, after which they will gradually discolor.
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Three Methods to Keep Mushrooms from Aging: A Detailed Explanation
Soaking in clean water. Water can block out air, slowing down the discoloration of mushrooms and keeping them plump, but you must use water with a low iron content for soaking. Treatment with sodium metabisulfite. First rinse the mushrooms in a 100 ppm sodium metabisulfite solution for 3-5 minutes, then soak them in a 1000 ppm sodium metabisulfite aqueous solution for 30 minutes, take them out and drain them, and store them in plastic bags. At a temperature of 10-15°C, the mushrooms can stay white for a long time.
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How to prevent and control non-physiological diseases of mushrooms?
(1) Deformed mushrooms Deformed mushrooms are mostly induced by temperature differences or unfavorable environments; they may also be related to the strain used. Deformities mainly include the following types: 1. Hollow stipe. Mushrooms on the bed look normal, but when the base is cut off, part of the stipe is found to be hollow, usually with a ring-shaped cavity around a hard core. Afterwards, the cut surface of the stipe may crack and then curl backward, causing the mushrooms to lose their appealing appearance and decline in quality. This is mainly caused by low air humidity during the fruiting period, rapid evaporation of water from the mushroom bodies, excessively dry casing soil, and the fruiting bodies being unable to obtain water.
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