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What Types of Edible Mushrooms Are There? An Introduction to Common Varieties and Their Classification
Edible mushrooms refer to macrofungi with large fruiting bodies that can be eaten, commonly known as mushrooms. More than 350 species of edible mushrooms are known in China, and common ones include shiitake, straw mushroom, button mushroom...
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What mushroom production strains are used in China? Introduction to the main varieties
Since China began developing mushroom production, about several dozen strains have been used for cultivation, among which some were introduced from abroad and some were bred domestically. In the past, more strains were introduced, but as China's mushroom breeding work has deepened, the number of introduced strains has gradually decreased. At present, the most widely used strain in China is Ag2796, bred by the Fujian Provincial Institute of Light Industry, as well as As3003; introduced strains include S130, F56, and others.
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Introduction to Mushroom Processing Methods and Technical Points
I. Pickled Mushrooms in Soy Sauce 1. Salting the Base: Clean the mushrooms, remove debris, wash and drain them. At a ratio of 10-5 kg of salt per 100 kg, place the mushrooms in brine, just enough to submerge them. Seal and pickle for 1 week, turning them twice during this period so the salt penetrates evenly. 2. Soy Sauce Pickling: Remove the mushrooms and drain off the brine, soak them in clean water for one day, take them out and air-dry, then put them into a soy sauce jar and pickle them in soy sauce at a ratio of 50-70 kg of sweet bean sauce per 100 kg, with the temperature preferably at 20°C. During the soy sauce pickling period, stir once every morning, and after 10 days they can be taken out of the jar. They taste delicious and can be served either as a side dish
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Introduction to the Agaricus bisporus variety ag-33
Early-maturing variety. The optimum temperature for mycelial growth is 24°C; the mycelium is of the creeping or semi-creeping type and appears grayish-white on wheat grain medium. During fruiting, the temperature should preferably not exceed 20°C. Under suitable conditions, it fully colonizes the substrate in about 14 days, and mushroom primordia appear 16-18 days after casing. The water content of the compost should preferably be around 70%, and the air humidity during the fruiting period should be 90%-95%. The first 4 flushes account for about 80% of the total yield, with rapid flush turnover and an interval of 8-11 days between flushes. When the substrate is about 22 cm thick, the yield per unit area can reach as high as 17 kg/sq m.
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Introduction to the Varieties and Characteristics of Grassland Mushrooms
Grassland mushrooms are one of Inner Mongolia's specialty products, mainly produced in the Hulunbuir, Keshiketeng and Xilin Gol grasslands. Grassland mushrooms are divided into three types: white, green and mixed. In quality, the white mushroom is the best, the green-stem mushroom (qingtuimo) is second, and the others are inferior. The white mushroom has white flesh and a rich flavor, with a blackish mottled surface; the green-stem mushroom is white outside and green inside, with poorer quality and flavor. After processing and sorting, the cleaned goods can be divided into several types: diced mushrooms, sliced mushrooms and broken mushrooms. Because Inner Mongolia's white mushrooms are gathered and distributed in Zhangjiakou, Hebei, they are also called "koumo" and are renowned at home and abroad. They are mainly sold to various places in the south as well as Hong Kong, China, Macao, China and Southeast Asia.
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What excellent varieties of oyster mushrooms are there? This article provides a detailed introduction for you
According to the different temperature requirements during the fruiting body differentiation stage, oyster mushrooms are divided into four groups, namely the low-temperature type, the medium-temperature type, the high-temperature type, and the wide-temperature type. For the low-temperature type, the optimum temperature for fruiting body differentiation is 10-15°C, such as Pleurotus ostreatus, Pleurotus pulmonarius, Jingzhou No. 1, Suping 48, and 4011. For the medium-temperature type, the optimum temperature for fruiting body differentiation is 16-22°C, such as Florida oyster mushroom and Phoenix mushroom. For the high-temperature type, the optimum temperature for fruiting body differentiation is 22-26°C, such as Pleurotus citrinopileatus, Pleurotus djamor, and Suping No. 1
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Introduction to the Pleurotus ostreatus 5.39 strain variety
Introduced from Bulgaria, with stable yields and a biological efficiency of 90%. The mycelium grows at 3-35°C, with an optimum of 23-26°C; the mycelium is downy, white, with orange-yellow pigment. The fruiting bodies grow at 5-22°C, with an optimum of 14-18°C. The fruiting bodies grow in clusters, imbricate, grayish-blue when young and grayish-white when mature. The flesh is white, the caps are mostly shell-shaped, and the stipes are white and lateral. The spore print is light pink. The peak fruiting period of this strain is concentrated from late May to mid-June. To obtain more flushes, sunken-bed cultivation must be sown in early to mid-April, and greenhouse cultivation in mid to late March.
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Detailed introduction to the oyster mushroom variety Ningza No. 1
After this variety is spawned, the spawn blocks germinate rapidly, vigorously, and thickly, and colonize the substrate quickly. The mycelium is highly heat-resistant; exposure to a temperature of 30°C has no effect on the mycelium. The entire mycelial growth period is short, only 17 days. The young fruiting bodies form in clusters, with dense numbers of caps and few dead mushrooms; fruiting is uniform across the entire bed, and the flushes are distinctly separated, with the first and second flushes yielding relatively high production. During the growth stage, water management by misting is best, and during the maturation stage, light misting is preferable.
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Pleurotus ostreatus cultivar F: A Detailed Introduction to Pleurotus ostreatus
It takes on a trumpet shape. The color is white and tender, the fruiting body is medium-sized, and the cap is rather thin. It has strong adaptability and tolerance to changes in environmental conditions. The optimum temperature during the mycelial growth stage is 25-28°C. The optimum temperature during the fruiting body formation and growth stage is 18-22°C. During the mycelial growth stage, the moisture content of the substrate should be around 65%, and the relative air humidity 70-80%; during the fruiting body growth stage, the moisture content of the substrate should be around 70%, and the relative air humidity 85-95%.
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Introduction to the main characteristics of the Himematsutake variety of oyster mushroom
An early-maturing Himematsutake introduced from Japan, with high yield and good quality, a yield per unit area of 11.93-14.07 kg/sq m, and a biological efficiency of 95.4%. The optimum humidity for mycelial growth is 24-28°C. The mycelium is pure white and short-fuzzy. The fruiting body formation temperature is 5-25°C, with no summer-over period, and the optimum temperature is 18-22°C; it belongs to the medium-temperature type of oyster mushroom species. The fruiting bodies grow in clusters, imbricate, with shell-shaped caps and smooth margins, grayish black when young and brown when mature. The flesh is white and fine. The stipe is white and lateral. The spore print is pink.
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