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Seven methods of applying nutrient solutions to increase oyster mushroom yields
1. Sucrose and calcium carbonate phosphate mixed solution: sucrose 1%, calcium carbonate 1%, potassium dihydrogen phosphate 0.1%. Use when the mycelium has covered the mushroom bed and before fruiting bodies appear. 2. Urea and citric acid mixed solution: urea 0.5%, citric acid 0.1%, adjust pH to 7 with sodium hydroxide. Use after the first flush of mushrooms is harvested. Using it after the second flush is not effective and instead hinders oyster mushroom growth. 3. Sugar, urea and citric acid mixed solution: sucrose, citric acid and urea 1% each, adjust pH to 7. Same
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Control Methods and Technical Key Points for Physiological Diseases of Oyster Mushrooms
Oyster mushrooms have the characteristics of wide adaptability, strong stress resistance, a wide range of cultivation material sources, simple cultivation techniques, and high economic benefits. In recent years, oyster mushroom production has developed rapidly in our county, but in production, various non-infectious physiological diseases often occur due to poor management, causing yield reductions and directly affecting the economic benefits of oyster mushroom production. Based on many years of production practice experience, we have summarized the symptoms and control techniques of several main physiological diseases that commonly occur in oyster mushroom production. 1. Excessive mycelial growth In oyster mushroom production, excessive mycelial growth often causes the mycelium to become dense
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How to remedy the lack of water in the substrate in the late stage of oyster mushroom production
The yield of the first flush of oyster mushrooms accounts for about 40% of the total yield. Generally, after harvesting the second flush, because the water in the substrate is almost used up, even if mushrooms can still appear, they are few, the fruiting bodies are thin and weak, the flesh is loose and dry, and the taste is poor. To increase the yield, the following methods can be used to replenish water and nutrient solution: (1) Standing-bag hole irrigation method: the soaking method requires a water container, but sometimes because the container is small or for other reasons it is inconvenient, so this method can be used. Stand the fungus bags upright on the floor of the mushroom house, pull up the edges of the plastic bags so that water can be retained after adding it, then
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A Simple Method for Rapid Mycelial Colonization of Oyster Mushroom Production Bags
After inoculation of oyster mushrooms grown in bags, it generally takes 25-30 days for the mycelium to fully colonize the bag. The longer the colonization time, the greater the chance of contamination by competing microorganisms, and the longer the production cycle. To shorten the colonization time and improve economic returns, here is a simple method for rapid mycelial colonization of oyster mushroom production bags. At the center of both ends of the oyster mushroom production bag, use a pointed rod 2-3 cm in diameter and 30 cm long to make a hole, with the hole depth reaching more than half of the substrate bag. Then place an appropriate amount of spawn into the rod hole, and also place on the substrate surface at the bag end more
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Processing Method and Key Technical Points for Oyster Mushroom and Shredded Kelp
Ingredients: 300 g fresh oyster mushrooms, 200 g rehydrated kelp, 50 g carrot, 20 g soy sauce, 10 g cooking wine, 3 g refined salt, 2 g monosodium glutamate (MSG), 10 g scallion, 5 g ginger, 15 g water starch, 5 g sesame oil, 50 g oil, an appropriate amount of clear fresh broth. Method: Wash the oyster mushrooms, remove the root bases, blanch briefly in boiling water, scoop into cold water to cool, squeeze out the water, and cut into shreds. Wash the kelp, cut into shreds, blanch briefly in a pot of boiling water, remove and drain off the water. Wash the carrot and cut into shreds.
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Detailed Experimental Study on Canned Oyster Mushroom Processing Technology
Oyster mushroom is one of the main varieties of edible fungi, belonging taxonomically to the order Agaricales, family Pleurotaceae, genus Pleurotus. Oyster mushroom cultivation involves a simple process with relatively low technical difficulty, and coupled with widely available cultivation substrates, it has become the artificially cultivated variety with the highest output and largest sales volume in China's edible fungi market. It is widely cultivated in China, especially in the north, and has become a pillar industry of local agriculture in some provinces and cities. Many farmers in impoverished areas have found a path to prosperity through oyster mushroom cultivation. It is not difficult to predict that with the
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Detailed Explanation of High-Yield Cultivation Techniques for Transplanting Oyster Mushroom Buds
In bed-style cultivation of oyster mushrooms, it is common for mushroom buds to grow unevenly, and this is even more serious in outdoor sunken-bed cultivation. Of these densely packed small mushroom buds, no more than 3 to 4 grow into edible mushrooms, and the vast majority gradually wither after three to five days. On one hand, this consumes a large amount of nutrients; on the other hand, if the withered mushroom buds are not dealt with in time, they will rot and deteriorate, causing pests and diseases and reducing the yield of the next crop. If these mushroom buds are selectively transplanted and cultivated, it can not only reduce pest and disease damage, but also increase yield by 20%. The method for transplanting oyster mushroom buds is introduced as follows: 1. Preparatory work. For transplanted
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What are the reasons why oyster mushroom yields are getting lower and lower
Recently, many growers have called to ask: why are oyster mushroom yields getting lower and lower these days? Compared with previous years, the difference is far too great. For this reason, the author conducted a survey and found the following problems: Serious pollution of the cultivation environment. The vast majority of growers cultivate in greenhouses year after year. Deteriorating environmental conditions and incomplete disinfection are the main reasons for reduced oyster mushroom yields. According to tests, the background count of contaminating microorganisms in a new site was 63.95 per square meter, with bacteria accounting for 95%, and 150 colonies per square meter. After the first cultivation cycle ended, the background count of contaminating microorganisms was 20 times higher than before. These contaminating microorganisms control the growth of oyster mushrooms to some extent, and the more cultivation cycles there are, the lower the oyster mushroom yield.
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What are the reasons why oyster mushrooms do not fruit or fruit abnormally?
During oyster mushroom cultivation, it is fairly common for a fully colonized, mature mushroom bed to delay fruiting, or for a bed that has already produced 1 to 2 flushes to stop fruiting normally. The reasons include the following: 1. Substrate temperature too high. In a mushroom bed with mature mycelium, if there is no influence of lower temperatures, the substrate temperature drops very slowly. If the substrate temperature is above the fruiting temperature range, primordia are not easily formed; this phenomenon is most common in low-temperature strains planted in autumn. 2. Unsuitable environment. The ambient temperature where the mushroom bed is located is higher than the fruiting temperature range of the planted strain,
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What to Do When Oyster Mushrooms Do Not Fruit? Cause Analysis and Control Measures
In oyster mushroom cultivation, it is common to see no fruiting or abnormal fruiting after spawning, which leads to production failure and reduced production efficiency. For this reason, after many years of production and research, we have summarized the causes of no fruiting or abnormal fruiting and the solutions. 1. Sterile spawn The fruiting bodies of oyster mushrooms are formed by dikaryotic mycelium. If the spawn used in production is unpaired monokaryotic spores or the mycelium grown from them, it will result in no fruiting or low yield. Therefore, before production, a fruiting test of the spawn should be carried out to avoid abnormal fruiting and cause
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