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How to prevent and control common physiological diseases of oyster mushrooms?
1. Mycelial overgrowth. In oyster mushroom production, mycelial overgrowth often causes the mycelium to become densely clumped, forming old mycelial skin that fails to produce mushrooms. The main causes are aging of the spawn or subculturing with aerial mycelium during the transfer of primary spawn. In production, if the mushroom house is poorly ventilated, the temperature is too high, or the film is left covering for too long, mycelial overgrowth without mushroom production can also occur. Prevention and control methods: strengthen spawn production management; during the fruiting body differentiation stage, increase the ventilation of the mushroom house and lower the temperature of the mushroom house. When old mycelial skin appears during cultivation, promptly remove the old mycelial skin, score the mycelial block and mycelial film to stimulate mushroom production.
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Detailed Guide to Controlling Common Diseases of Oyster Mushrooms
On cloudy days, with insufficient light, high relative humidity inside the mushroom shed, and poor ventilation, oyster mushrooms are extremely prone to two concurrent diseases: soft rot and bacterial spot disease. So how can these concurrent diseases be prevented and controlled? Based on our practical experience, we hereby introduce the following integrated control methods to mushroom growers. 1. Select and breed disease-resistant varieties and cultivate vigorous mycelium to improve the disease resistance of oyster mushrooms. For example: Hebei Wubaozi, Jiangsu Yefeng, etc., whose mycelium grows snow-white, whose fruiting bodies have strong disease resistance, and whose yields are high. 2. Increase ventilation to purify the air environment. 3. Use the ditch water replenishment method
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What to Do When Oyster Mushrooms Grow Green Mold? Causes and Control Methods
Recently, Li Zhibao, an oyster mushroom grower from Zhumiao Village, Nancheng Town, Xiajin County, Shandong Province, called for advice: This year the oyster mushroom market is good, with a wholesale price of 1.5 yuan/jin, so he invested 20,000 jin of substrate at once to cultivate oyster mushrooms, but now some green things have grown on the oyster mushroom cultivation bags. Experienced people say it is green mold, and he does not know what to do. The author's reply is as follows: Green mold is a major disease in edible mushroom cultivation, mainly occurring on mushroom blocks that have not yet been colonized or on culture substrate that has not been thoroughly sterilized. Green mold is prone to breeding in acidic and relatively humid environments. Its spores spread through the air
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What causes poor growth in oyster mushrooms?
Some oyster mushroom growers wrote in saying that the oyster mushrooms they cultivated were not growing as well as they had hoped, and they wanted to understand where the problem actually lies. Below is a few points of analysis and reminders regarding some problems commonly seen in cultivation: The first cause may be that the ambient temperature and the substrate temperature are not right. Being higher or lower than the fruiting temperature range of the variety being grown will both produce the phenomenon of no fruiting, or of no longer fruiting normally after the first flush has finished and the crop turns to the next flush. The second cause is poor ventilation in the mushroom shed. Poor oxygen supply and excessively high carbon dioxide concentration are both unfavorable to fruiting, and when oxygen is severely lacking, it will cause large
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Detailed Guide to Producing Wine Cap Mushroom (Stropharia rugosoannulata) Spawn
The production method for Wine Cap mushroom (Stropharia rugosoannulata) spawn is basically the same as that for button mushroom and straw mushroom spawn. Pure cultures can be obtained by tissue isolation and spore isolation; in new growing areas, stock cultures or mother spawn are mainly introduced. The media suitable for Wine Cap mother spawn production are as follows: I. Mother spawn media 1. Maltose yeast agar medium (MYA): soy peptone (soy ton) 1 g, yeast 2 g, maltose 20 g, agar 20 g, add water to 1000 ml. 2. Potato dextrose yeast agar medi
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Detailed Explanation of the Method for Making Shiitake Mushroom Spawn for Field Cultivation in Greenhouses
After the spawn logs are made, place them in the stove for sterilization, keeping them at 100°C for more than 16 hours. When mixing ingredients according to the conventional formula, absolutely do not reduce any ingredient in the formula. The raw materials should be fresh and free of mold. The inoculation time is early December. Before inoculation, seal the inoculation room and disinfect it with potassium permanganate at 7 grams per cubic meter and formalin at 13 milliliters per cubic meter for 6 hours; inoculation personnel must also be disinfected before entering the inoculation room to inoculate, and inoculation should not be done on rainy days. After inoculation is completed, carry out a second disinfection, then close the doors and windows for 3 days. After 3 days, open
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What are the characteristics of common edible mushroom spawn?
I. Characteristics of normal mother spawn: 1. Uniform, vigorous growth, with smooth, plump edges. 2. Consistent, even coloration, with normal pigment secretion. 3. Good growth vigor, with normal speed. 4. Vigorous, robust mycelium, with no antagonism. II. Characteristics of main varieties: 1. Enoki mushroom (Flammulina velutipes): Mycelium pure white, tufted, but the hairs are relatively short like cotton fluff, with white or pale spore powder. 2. Shaggy ink cap mushroom (Coprinus comatus): Mycelium white or slightly pale yellow, tufted, aerial-type mycelium, semi-reclining, mycelial tips clearly visible, myc
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Correct methods for winter topdressing of edible mushrooms
(1) Crush poultry manure, add 1.5 times its volume of water, ferment for 10 days, boil for 10 minutes, then dilute with 3 times the amount of water and spray. (2) Boil 10%-30% human or livestock urine or 1% glucose to sterilize, filter, and pour onto the bed surface. (3) Spray with 1% superphosphate, 0.5% urea, 0.2% ammonium sulfate, or compost extract. (4) Chop carrots and cabbage leaves, add water and boil until soft, filter, then dilute with 4-5 times the amount of water and spray. (5) 500 grams of soybean flour, add 25
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How to control mite damage in oyster mushroom cultivation in spring
Oyster mushroom is a popular edible fungus with a broad consumer base, high biological efficiency and good economic returns, so its cultivation area is relatively large. However, the raw materials used for spring cultivation of oyster mushrooms are generally left over from last year and often carry mites. As temperatures gradually rise, conditions become suitable for mite growth and reproduction, and they multiply quickly. They mainly feed on oyster mushroom mycelium and fruiting bodies, causing reduced yields and, in severe cases, total crop failure. 1. Distribution, morphology and biological characteristics of Acarus siro and Tyrophagus putrescentiae 1. Acarus siro (1) Distribution and damage:
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Detailed Explanation of Key Techniques for Rapid Mycelial Growth of Oyster Mushrooms in Spring
In spring, temperatures are low and oyster mushroom mycelium grows slowly. Measures such as increasing the amount of lime, bagging directly, increasing the inoculation amount, creating multiple holes for oxygen supply, stacking bags for mycelial growth, raising the greenhouse temperature, and regularly turning the stacks can ensure successful mycelial growth. Generally, the mycelium fully colonizes the bags in 20 days, primordia form in about 1 month, and fresh mushrooms can be harvested and brought to market in about 35 days. 1. Increase the amount of lime. When mixing the substrate, increase the lime amount to 5%, bringing the pH of the substrate to 8-9, so as to inhibit the growth of contaminating microorganisms and increase the mycelial growth rate. 2. Bag directly. After the raw substrate is mixed, bag it directly without fermentation
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