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What to do when pinheads grow on the spawn blocks after inoculating straw mushrooms
2-3 days after inoculating straw mushrooms, many white pinheads grow on the spawn blocks exposed above the compost, causing the spawn to age and affecting the spawn's mycelial germination, or the mycelium grows but does not colonize the compost. The cause is that the spawn is stimulated by strong light, causing some hyphae to knot prematurely and form pinheads. Control method: when inoculating, do not leave the spawn exposed; it should be sown 2-3 cm deep into the compost, and a straw mulch should be used to shade and keep warm, preventing stimulation by strong light.
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What to Do About Excessive Vegetative Growth of Straw Mushroom Mycelium? Detailed Control Methods
During the mycelial growth stage of straw mushroom, a large amount of white fluffy aerial mycelium forms on the surface of the substrate, sometimes even growing into a white layer of mycelial mat, which delays fruiting and leads to low yields; the cause is excessively high temperature inside the compost heap. Control methods: after inoculating straw mushroom, regularly uncover the plastic film to ventilate and lower both temperature and humidity, and do not cover with too thick a layer of straw, so as to encourage the mycelium to grow into the substrate.
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What to Do When Straw Mushroom Mycelium Shrinks? Causes and Control Methods
1. Using inferior spawn: Spawn that is too old or too young, degenerated spawn, weak mycelial vitality, poor stress resistance, or spawn stored for a long time in environments with temperatures that are too low or too high can all lead to failure to germinate after spawning and shrinkage of mycelium in the spawn blocks. Control: Select spawn of the appropriate age and high quality, and ensure the temperature during the cultivation process does not get too low. 2. Improper control of compost temperature: When the air temperature is high, the compost is too thick, and the mushroom house has good insulation, the temperature inside the compost after spawning exceeds 42°C for an extended period, which causes mycelium to shrink and die, resulting in burning of the mycelium.
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How can you tell good straw mushroom spawn from bad? You need to know these few methods
Before cultivating straw mushrooms, the quality of the spawn must be assessed, and high-quality spawn should be selected whenever possible. The appearance of high-quality spawn is: thick and sturdy hyphae, uniform development of the upper and lower hyphae, and aerial hyphae that are white or semi-transparent. The specific identification methods are: 1. For spawn used for cultivation, the spawn age is around 30 days, the hyphae are thick, sturdy and dense white, there are light brown chlamydospores on the hyphae, and after removing the cotton plug, the aroma of straw mushrooms can be smelled. This kind of spawn is high-quality spawn; after sowing, it colonises the substrate quickly and grows vigorously. If there are very few chlamydospores, it means the hyphae are still young and tender, and it can be left to continue growing
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What are the quality requirements for straw mushroom spawn production?
Whether the straw mushroom spawn is isolated by yourself or introduced from elsewhere, it must undergo a fruiting test, and only after confirming it is a high-yielding, high-quality strain may it be expanded for culturing, so as to avoid economic losses. Quality requirements for qualified spawn (for reference): (1) The mycelium is pale yellow and transparent, with many or no chlamydospores (varying depending on the variety), the mycelium is evenly distributed throughout the bottle, and the moisture content of the substrate is suitable (about 65%). (2) The spawn age is appropriate, fresh, robust, and strong in growth vigor. (3) Free of contaminating microorganisms and pests. Any of the following conditions
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Detailed Explanation of the Key Points of the Two-Stage Cultivation Technique for Straw Mushrooms
Straw mushroom, also known as orchid mushroom or bud-foot mushroom. It is rich in nutrients and delicious. In the hot summer, making soup with a few straw mushrooms gives a unique and distinctive flavor, with an endless aftertaste after eating, and it is deeply welcomed by consumers. The growing season for straw mushrooms is from June to September. It is a variety that grows quickly, has a short production period, and brings quick returns, producing mushrooms 8-10 days from spawning. Using the new two-stage cultivation technique, every 100 kg of raw material can produce 50 kg of fresh mushrooms in 40 days, with an output value of 300-400 yuan. The two-stage cultivation technique for straw mushrooms is based on the author's many years of production practice
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Detailed Explanation of Key Techniques for Cultivating Straw Mushrooms on Wheat Straw
Straw mushroom is a high-quality edible fungus and a typical high-temperature mushroom species, suitable for summer cultivation. The optimum temperature for straw mushroom mycelium growth is 30-39°C, with the optimum at 36°C; below 15°C or above 42°C growth is extremely weak, at 10°C growth stops, and below 5°C the mycelium dies. The optimum temperature for fruiting bodies is 28-33°C, and below 24°C fruiting bodies are difficult to form. Therefore, temperature management in straw mushroom cultivation is quite strict. 1. Site selection and preparation. Choose a leeward, sunny, high and dry, organic-rich loamy soil to make an east-west oriented sun-facing bed, bed width 80 cm,
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Detailed Explanation of the Production Techniques and Methods for Candied Straw Mushrooms
1. Material selection and processing. Choose straw mushrooms with plump fruiting bodies, unopened caps, and no mechanical damage. Immediately after harvest, place them in a 0.03% sodium metabisulfite solution and treat for 6-8 h (hours), then rinse clean with clear water. 2. Blanching and hardening. Put the treated straw mushrooms into boiling water and blanch for 2-3 min (minutes) to destroy enzyme activity. After blanching, immediately remove them, place them in cold water to cool, then after cooling remove them and place them in a 0.5%-1% calcium chloride solution to soak for 10-12 h (hours
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Processing method for candied straw mushrooms and button mushrooms
First, it is necessary to understand the tissue structure and chemical composition characteristics of edible fungi such as straw mushrooms and button mushrooms. These edible fungi have a high water content and loose, fragile tissue, and are prone to browning during processing, which affects the color of the finished product. Therefore, the processing technology must take these characteristics into account. The processing techniques are as follows: 1. Raw material selection: Remove rotten, diseased, off-color, aged, and opened-cap straw mushrooms and button mushrooms; use fresh materials as much as possible. 2. Pretreatment: After the raw materials are selected and trimmed, color-protection measures should be carried out promptly and quickly by soaking in 1% salt water, or
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What types of mushroom compost are there for straw mushrooms? How to prepare them
The raw materials needed for cultivating straw mushrooms come from a wide range of sources. Currently, the most commonly used are rice straw, wheat straw, waste cotton, and cottonseed hulls. Some spent substrate left over from cultivating other edible fungi can also be used to grow straw mushrooms. 1. Rice straw Choose golden-yellow, mold-free dry rice straw, and sun-dry it for 1-2 days before use to prevent the appearance of coprinus or other contaminating fungi during cultivation. There are generally two ways to treat rice straw. One is to cut the rice straw into pieces about 5 cm long, then soak them in 3% limewater for 1-2 days, then add dry pig manure or dry cow manure equal to 20%-25% of the straw weight and compost the mixture
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