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How to prevent and control common mushroom pests and diseases?
I. Mushroom brown rot: also known as mushroom Mycogone perniciosa disease, blister disease, white rot, etc. It is currently the most damaging disease in mushroom cultivation. Besides harming mushrooms, it can also harm oyster mushrooms, straw mushrooms, silver ear fungus, and Ganoderma. Symptoms: The disease shows different symptoms at different developmental stages of the mushroom. When the mushroom begins to knot and form young buttons (before the fruiting body has differentiated), it is susceptible to infection, forming hard, horse-neck-shaped irregular tissue masses. These are covered with a layer of white fuzzy mycelium, which later darkens and finally turns dark brown.
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Introduction to the Varieties and Characteristics of Grassland Mushrooms
Grassland mushrooms are one of Inner Mongolia's specialty products, mainly produced in the Hulunbuir, Keshiketeng and Xilin Gol grasslands. Grassland mushrooms are divided into three types: white, green and mixed. In quality, the white mushroom is the best, the green-stem mushroom (qingtuimo) is second, and the others are inferior. The white mushroom has white flesh and a rich flavor, with a blackish mottled surface; the green-stem mushroom is white outside and green inside, with poorer quality and flavor. After processing and sorting, the cleaned goods can be divided into several types: diced mushrooms, sliced mushrooms and broken mushrooms. Because Inner Mongolia's white mushrooms are gathered and distributed in Zhangjiakou, Hebei, they are also called "koumo" and are renowned at home and abroad. They are mainly sold to various places in the south as well as Hong Kong, China, Macao, China and Southeast Asia.
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Method for making homemade candied mushrooms from fresh mushrooms after picking
Process flow: material selection → pretreatment → sugar soaking → sugar boiling → baking → packaging. 1. Raw material selection: choose fresh mushrooms with medium-sized caps, natural color, intact shape, and no disease or insect spots as raw materials. 2. Pretreatment: 1. Salt water soaking: remove impurities from the harvested fresh mushrooms, immediately put them into 1%-2% salt water and soak for 4 hours-6 hours to increase the firmness of the mushroom bodies. 2. Blanching: pour the cleaned and drained mushroom bodies that have been soaked in salt water into boiling water and blanch for 7 minutes-9 minutes to destroy enzyme activity and prevent browning of the mushroom bodies. 3
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How to store fresh mushrooms so they keep longer? Practical preservation methods to share
1. Salt water soaking: Remove all debris from the base of the fresh mushrooms, soak them in 1% salt water for 10-15 minutes, take them out and drain off the water, then put them in a plastic bag; they can be kept fresh for 3-5 days. 2. Clean water soaking: Wash the fresh mushrooms, put them in a container, and pour in clean water to submerge the mushrooms. If the mushrooms float, you can press them down with a weight. This method is suitable for short-term storage. Be careful not to use an iron container, so the fresh mushrooms do not turn black. If the quantity is large, you can dry the fresh mushrooms in the air for a while, then put them into a non-iron container, one layer of fresh mushrooms sprinkled with
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Introduction to the Agaricus bisporus variety ag-33
Early-maturing variety. The optimum temperature for mycelial growth is 24°C; the mycelium is of the creeping or semi-creeping type and appears grayish-white on wheat grain medium. During fruiting, the temperature should preferably not exceed 20°C. Under suitable conditions, it fully colonizes the substrate in about 14 days, and mushroom primordia appear 16-18 days after casing. The water content of the compost should preferably be around 70%, and the air humidity during the fruiting period should be 90%-95%. The first 4 flushes account for about 80% of the total yield, with rapid flush turnover and an interval of 8-11 days between flushes. When the substrate is about 22 cm thick, the yield per unit area can reach as high as 17 kg/sq m.
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What are the mushroom food products? These 5 are worth knowing about
1. Oil-preserved mushrooms. 10 kg fresh mushrooms, 3 kg to 5 kg vegetable oil, 400 g refined salt. Heat the oil in a pot until it is 80% hot, put the washed and drained fresh mushrooms into the pot and stir-fry thoroughly, add salt, and stir-fry over low heat for 10 minutes. While hot, pour the oil and mushrooms into a container. After cooling, pack them into bottles, seal, and store in a cool place. Oil-preserved mushrooms can be stored for 1 year. When eaten, the cooking method is the same as for fresh mushrooms. 2. Sweet and sour mushrooms. 100 kg fresh mushrooms, 10 kg refined salt. Spread them layer by layer, one layer of mushrooms and one layer of salt, to pickle them in
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Clever Top-Dressing Methods and Techniques After Mushroom Harvest
1. Glucose water. Take 100 grams of glucose, add 10 kg of water, dissolve it thoroughly, and then spray it evenly on the bed. This can make the mushroom caps thick and the stems stout, achieving a yield-increasing effect. 2. Salt solution. Take 50 grams of salt, add 10 kg of water, and after it is thoroughly mixed and dissolved, spray it during the peak fruiting period. This can make the mushroom bodies white and firm, thereby improving quality and yield. 3. Plant ash water. Take 2 kg of fresh plant ash, add 40 kg of water, soak for two hours, then filter through gauze, and then spray the filtrate. This can
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How to fertilize mushrooms? These 8 steps must be mastered
During mushroom production, generally after three harvests, the nutrients in the compost decrease, the acidity rises, the vitality of the mycelium weakens, and the yield and quality decline. To achieve high quality and high yield of mushrooms, supplementary fertilization must be carried out. The specific methods are as follows: 1. Take rotted pig and cow urine, boil for 20 minutes, filter, then spray diluted with 10 to 20 times clear water, and after spraying, spray once more with clear water. 2. Take rotted and sun-dried straw, add 100 times clear water and boil into a liquid, and spray after it cools, which can make mushrooms robust. 3. When mushroom yield drops sharply, clean
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What causes mushrooms to have a thin cap skin and open their caps prematurely?
Symptoms: The fruiting bodies have thin stems and thin caps, and open their caps prematurely. Causes: Excessive mushrooming density, too high a temperature in the mushroom house, insufficient relative air humidity, overly dry casing soil on the bed surface, and rapid growth of the fruiting bodies can all lead to a thin cap skin and premature cap opening. Preventive measures: Appropriately control the mushrooming sites, ventilate the mushroom house in the early morning and evening, lower the temperature in the mushroom house, and appropriately increase the moisture of the casing soil on the bed surface and the relative air humidity.
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Mushroom Disease Control Methods and Key Technical Points
In late September, mushrooms begin to fruit successively, which is also the time when diseases in the mushroom house begin to multiply and cause damage. Mushroom walnut-flesh fungus (Diehliomyces microsporus) is one of the more serious diseases in mushroom production. This fungus is also called "false truffle," and its pathogen is Microsporon desmazieri. When the ascocarps cluster together, they appear walnut-flesh or cauliflower-shaped, pale yellow to cream-colored, turning light brown when mature. The surface is covered with a scaly, dandruff-like layer, and the flesh is dense and soft, giving off a fishy odor when crushed; the larger ones can reach over 10 cm. Once the mushroom bed is infected by walnut-flesh fungus, spraying on the bed surface should be stopped immediately
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