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Three key aspects to focus on when cultivating mushrooms in high-temperature seasons
To cultivate mushrooms well in high-temperature seasons, three technical aspects need to be mastered. 1. Select suitable high-temperature-type mushroom strains. Currently, the more heat-tolerant mushroom strains include Xincheng 96, Sumo No. 1, and others. Among them, Xincheng 96 has a mycelium growth temperature of 18—36°C, with the optimum mycelium growth temperature of 25—33°C. Its fruiting temperature is 20-36°C, with the optimum fruiting temperature of 24—33°C, making it the most heat-tolerant strain currently available. The greatest advantage of this strain is that mushrooms do not discolor 2—3
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Adding rice husk to mushroom casing soil brings better planting benefits
In conventional mushroom cultivation management, casing soil is a technically demanding task. There are special requirements for the casing soil's texture, soil aggregate structure, aeration, and water retention and holding capacity. In particular, when making large, medium, and small casing soil particles, it is both labor- and time-consuming, and the labor intensity is high. To effectively solve these problems, the author has repeatedly reformed mushroom casing soil technology since 1990, and finally determined to use surface humus soil from within forest stands or paddy field plough layer soil (sandy loam or clay loam are both acceptable) mixed with 5% fresh rice husk
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Detailed Explanation of the Production Method and Quality Standards of Flavored Mushroom Sauce
With the rapid development of China's catering industry and the improvement of people's living standards, people's demands for condiments are also getting higher and higher. Along with the fast-paced lifestyle, in addition to requiring condiments to have good color, aroma and taste, people pay even more attention to their nutrition, convenience and hygiene. Soybean paste contains a large amount of protein and vitamins, and fresh mushrooms are rich in minerals essential to the human body. Flavored mushroom sauce is made with the famous Northeast soybean paste as the main raw material, processed together with fresh mushrooms. Flavored mushroom sauce not only retains the rich nutritional value and mellow
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What are the control methods for physiological diseases of mushrooms?
Hard opening of the cap: When mushrooms encounter abnormal weather, the phenomenon of young fruiting bodies opening their caps prematurely is called hard opening of the cap. It generally occurs at temperatures above 18°C, with a temperature difference of about 10°C, or under sudden temperature drops. Insulation work should be done well before sudden temperature changes, and the relative air humidity in the mushroom house should be increased. Malformed mushrooms: The causes of formation are uneven thickness of the casing soil, low fruiting position, and carbon dioxide content in the mushroom house exceeding 0.3%; or they are caused by pesticide damage, diseases, and insect pests. Attention should be paid to the quality of the casing soil and ventilation, preventing harmful gases from entering the mushroom house; attention should be paid to prevention
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What are the green control methods for mushroom pests?
Today green food has become the mainstream of food, but in actual production, especially in autumn, mushroom farmers use large amounts of chemical drugs to control pests, which leaves large amounts of drug residues in mushroom products, planting hidden dangers for consumers' health and also blocking the path of mushroom products into the market, especially the international market. So how should pests be controlled in a "green" way? There are two measures: first, strengthen physical prevention. Measures include: mushroom sheds should be built far from stables and latrines, garbage, manure piles and other places, so that the environment has few or no insects; raw and auxiliary
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Key Technical Points for the Prevention and Control of the "Three Pests and One Disease" of Mushrooms
The "three pests and one disease" of mushrooms are: mites, springtails, mushroom gnats and harmful Mycogone perniciosa. The damage characteristics and control methods of these pests and diseases are described below. I. Damage symptoms of mites During the spawn-running process, if mycelial decline is observed, such as a decrease in fluffy mycelium and an increase in stranded mycelium, and pinkish shiny spots are seen on the mycelial surface, then mite heads have appeared on the mushroom bed. When 3~5 mites are present within the area viewed under a magnifying glass, the control threshold has been reached. After casing soil is applied, mites will move along with the mycelium growing toward the soil surface and move with the soil surface,
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What are the methods for keeping mushrooms fresh? Learn these tricks to store them longer
Storage and preservation of mushrooms 1. Kinetin preservation method. Soak fresh mushrooms in a 0.01% 6-aminopurine solution for 1015 minutes, take them out, drain them, and then store them. 2. Sodium metabisulfite treatment method. First rinse the mushrooms with a 0.01% sodium metabisulfite aqueous solution for 35 minutes, then soak them in 0.1% sodium metabisulfite for half an hour, take them out and drain them, put them into plastic bags for storage; the preservation effect is better under room temperature conditions of 1015°C.
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Detailed explanation of key points of mushroom preservation technology, easily extend storage time
Mushroom preservation methods include modified atmosphere preservation, low-temperature preservation, radiation preservation and brine preservation, etc. The methods are: modified atmosphere preservation uses simple modified atmosphere storage, within 3 to 5 days it can keep mushrooms fresh and tender without opening their caps, basically without browning, and with a water loss rate below 1%. At present, breathable plastic film bags are generally used for packaging, maintaining an oxygen concentration of 1% and a carbon dioxide concentration of 10% to 15% inside the bag, which can keep mushrooms white for 4 days with good freshness. Cold storage preservation: low temperature can keep mushrooms fresh and of high quality. During storage and transportation
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Key Points of Mushroom Harvesting, Storage and Fresh-keeping Techniques
I. Storage Characteristics and Varieties Mushrooms are rich in amino acids and protein and have a delicious flavor. However, after harvest, mushrooms respire vigorously and at room temperature quickly open their caps, turn brown, develop off-flavors and deteriorate in quality, so they can only be stored for a short time. Dried mushrooms are easy to preserve, but their nutritional value decreases, and delays in processing can cause serious losses. Therefore, measures must be taken after harvest during storage, transport and sale 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.
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Detailed Explanation of Mushroom Processing Methods and Technical Key Points
I. Pickled Mushrooms There are many methods for pickling mushrooms, including brine pickling, soybean paste pickling, and wine-lees pickling. 1. Brine pickling: The production process of brined mushrooms: fresh mushroom inspection → color-preservation treatment → rinsing → blanching → cooling → salting, sorting and packaging → adding brine. The color-preservation treatment is to prevent the fresh mushrooms from oxidizing and "browning". First, wash the fresh mushrooms with 0.05% sodium metabisulfite to remove impurities, then soak them for 5 minutes in a mixed color-preservation solution of 0.15% sodium metabisulfite and 0.1% citric acid. Then rinse with clean water
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