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Key Points for Harvesting Edible Mushrooms After Fruiting and Methods for Disease Identification
Key Points for Harvesting Edible Mushrooms After Fruiting
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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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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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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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After the first harvest of oyster mushrooms, beware of bacterial diseases
During the fruiting stage, oyster mushrooms are susceptible to infection by harmful bacteria, so bacterial diseases such as soft rot and spot disease often occur. On December 13, the reporter saw in some mushroom sheds in Zhujiaya Village, Tianliu Town, Shouguang City that the two ends of some mushroom bags after the first harvest of oyster mushrooms showed dark brown watery rot, making it difficult for the second flush to fruit. The reporter's analysis suggests that this situation is soft rot caused by bacterial infection. When oyster mushroom soft rot occurs, the mycelium degenerates, the surface of the substrate bag darkens, softens, and becomes water-soaked and rotten, accompanied by a foul odor. To summarize the causes of the disease in their sheds
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Management Methods and Technical Key Points for Oyster Mushrooms After Casing Soil
1. Heat preservation and moisture retention: After the oyster mushroom substrate logs are covered with soil, keep the shed temperature at 10°C-15°C, and keep the bed surface moist for about 15 days, until granular mushroom buds appear on the bed surface. After 3-4 days, when the caps grow to 1 cm in diameter, ventilate appropriately for 1 hour at noon. After the mushroom clusters grow larger, ventilate for 1 hour each morning and evening until harvest. Do not water during the growth period of the oyster mushroom fruiting bodies, so as not to drown the young mushrooms or splash soil onto the gills, which would affect the quality and edible value of the oyster mushrooms. 2. Harvesting: Harvest when the oyster mushroom caps curl inward slightly or are flat. When harvesting, support the lower left side of the mycelium with your left hand,
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Why oyster mushroom mycelium fails to fruit for a long time after fully colonizing the substrate, and how to fix it
In oyster mushroom cultivation, you sometimes run into bags or blocks whose mycelium grows very well but, after fully colonizing the substrate, produce no mushrooms for a long time. The main causes and remedies are as follows: 1. The oyster mushroom variety does not match the season. The temperature type of the spawn differs too greatly from the air temperature at cultivation time, which is to say the sowing time was chosen poorly. For example, if a medium-to-low-temperature oyster mushroom spawn is sown at the turn of spring and summer, the mycelium fully colonizes just as the hot season arrives, making fruiting very difficult. Remedy: dig a trench in a shady spot, arrange the bags in it and cover them with soil to oversummer; when the autumn cool arrives and conditions are suitable, dig away the soil cover and carry out fruiting management to reduce losses.
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Processing Methods and Key Technical Points for Shiitake Mushrooms After Harvest
After harvesting shiitake mushrooms, processing must be organized promptly, striving to pick and dry them the same day to prevent blackening, deterioration, and rotting. Processing and drying methods: 1. Sun-drying. Sun-drying is the most convenient and easiest method for drying shiitake mushrooms, and sun-dried mushrooms have a higher vitamin D content. The method is: spread the harvested shiitake mushrooms promptly on a sunlit grain-drying yard or cement ground. When drying, first place the caps facing up and the stems facing down, arranging them one by one. After drying until half-dry, turn the stems facing up and the caps facing down, until they are more than ninety percent dry. If
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What production management measures should be taken for edible fungi after a rain disaster?
(1) Harvest promptly to reduce losses. Although it is now the late stage of the black fungus arrangement phase, there is still some yield and income. Wait until the weather clears, then harvest all the black fungus, remove the moldy and rotten ones, rinse the good fungus clean with water, and then sun-dry them to reduce losses. (2) Promptly turn and sun-dry the raw and auxiliary materials for edible fungi. If the raw materials and auxiliary materials used for edible fungus production this year have been soaked with water, they must be immediately turned and sun-dried after the flood to prevent the raw materials from becoming moldy. (3) Promptly clear ditches and drain water. If the black fungus arrangement field is flooded or washed by large water, promptly carry out the black fungus cultivation
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How to Process and Handle Stropharia rugosoannulata After Harvest
Stropharia rugosoannulata, also known as the wine cap stropharia, is a domesticated wild mushroom species, and in recent years there has been a trend of gradual expansion. Its mushrooms have a delicate fragrance, crisp and tender flesh, good palatability, high yield, high selling price, and very considerable economic benefits. However, its fresh product has a short storage life and is not easy to store, and if not sold fresh in time, huge losses will be caused. In order to ensure that economic benefits are not lost, the salt-preservation processing and dried-product processing techniques for Stropharia rugosoannulata are now introduced. I. Salt-preservation processing of Stropharia rugosoannulata 1. Harvesting. The fruiting bodies of Stropharia rugosoannulata used for salt-preserved export should be at 6~7 maturity, that is,
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