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Key Management Points for Spring Button Mushrooms and Post-Harvest Handling Methods
The button mushroom (Agaricus bisporus) is currently China's largest export earner among edible fungi, with main production areas in Fujian, Shanghai, Hunan, Guangxi and other provinces. At present, it is the spring mushroom management stage, and some key management techniques for this stage are briefly introduced below: Spring mushroom management accounts for about 30% of total yield. After mid-March, as temperatures gradually rise and stabilize above 10°C, the water content of the casing soil can be gradually adjusted to sufficient levels to meet fruiting needs. When adjusting water, first spray the clear supernatant of lime water at pH 8-9; when the temperature is below 15°C, top-dressing fertilizer can be applied together with spraying. Around April
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Common abnormal phenomena and handling measures in oyster mushroom cultivation in late spring and early summer
Late spring and early summer is a good season for cultivating oyster mushrooms. However, due to improper operations, some mushroom growers experience abnormal phenomena such as yellowing and necrosis of mushroom logs after fruiting, souring and stinking of the substrate, and delayed fruiting after the mycelium has fully colonized the bags, which reduces the success rate, yield, and quality and directly affects economic returns. Based on many years of production practice and the experience of growers, the author summarizes the causes of these abnormal phenomena and the handling measures as follows. 1. Mass death of young mushrooms after fruiting from the mushroom bags In late spring and early summer, sometimes after the mushroom logs fruit, young mushrooms turn yellow and soft in large numbers, their bases thicken, and then they wither and rot into dead mushrooms.
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How to handle oyster mushrooms during the flush transition period? A detailed guide to practical management methods
When oyster mushrooms are in the flush transition period, the first step is to remove mushroom stumps and dead mushrooms. Use a sharp knife to dig out the roots without leaving any residue, and pull out the dead mushrooms. Second, for wall-style fruiting, use wooden sticks with a diameter of 2 cm to 3 cm to make holes in the mushroom wall, driving them from top to bottom to a point 20 cm from the bottom layer, then pour the prepared nutrient water into the holes. Irrigate little but often, and add enough water. The nutrient water can be rice-washing water, mushroom root soup, urea water, etc. For ground-cultivated fruiting, the nutrient water can be poured into the pool along with the irrigation water. Third, after pouring the nutrient water, stop watering for 5 to 7 days. During this time, keep the air humidity at
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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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What to Do If Blue Mushrooms Appear? Introduction to the Correct Handling Method
The symptom of blue mushrooms is that when the mushroom body grows, a blue halo forms at the edge of the cap. In severe cases, the entire mushroom body looks as if blue ink has been splashed on it, and it does not disappear even after the mushroom body is harvested. The main causes of blue mushrooms are: (1) Heating the mushroom shed with coal, firewood and other fuels causes carbon monoxide and carbon dioxide poisoning in the mushroom body, stimulating changes in the components within the mushroom body and producing a discoloration reaction. (2) Using poor-quality new plastic film as covering material: due to the temperature difference between the inside and outside of the film and the relatively high humidity inside the film, it is very easy for the film to
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A Detailed Guide to Post-Harvest Handling and Processing Methods for Wine Cap Mushroom
Wine cap mushroom, also known as King 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 products have a short storage time and are not easy to preserve. If not sold fresh in time, huge losses will be caused. In order to ensure that economic benefits are not lost, the salting processing and dried product processing techniques for wine cap mushroom are now introduced. 1. Salting processing of wine cap mushroom. 1. Harvesting. The mushroom bodies of wine cap mushroom used for salted export should be at 6-7
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