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Detailed Introduction to the New Oyster Mushroom Variety Pinghei No. 2
This variety is a wide-temperature type, with a fruiting temperature of 4-24°C. The caps are dark gray, medium to large in size, and tolerant of carbon dioxide. Under normal management conditions, the mycelium is thick and white, the fruit body shape is regular, and it is stemless, contamination-resistant, thick-fleshed and pliable, and tolerant of transport. It has a particularly strong ability to decompose lignin and cellulose, grows very well on culture substrates made from agricultural and sideline crop stalks such as corncobs and soybean straw, and can achieve very high yields. Heiping No. 2 is suitable for cultivation on raw substrate, sterilized substrate, and fermented substrate, and bag cultivation is preferable. Corncobs are the most ideal cultivation material. When cultivated with fermented substrate, the substrate formula is corn
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Detailed introduction to the new oyster mushroom variety Nongke No. 5
The new oyster mushroom strain, Nongke No. 5, was bred by the Chinese Academy of Sciences. The Wuhe Edible Fungi Research Institute of Anhui Province introduced it for demonstration cultivation in August 1998. Through 3 years of multi-site comparative trials, it showed extraordinary superior traits. This mushroom has thick flesh, a short stalk, a round and regular cap, smooth and glossy, with a very strong fresh appearance, delicate and delicious flesh, extremely tolerant of CO2, and a soft yet firm fruiting body. It thus overcomes the drawback of conventional varieties being easily broken during long-distance transport. When the outside temperature drops below 15°C, the cap is even blacker than black wood ear, making it a typical black food at present.
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Introduction to the Characteristics of the New Oyster Mushroom Variety Kangbing No. 2
"Kangbing No. 2" is a new wide-temperature-range oyster mushroom variety successfully bred through single-spore hybridization. It has stable biological traits, strong resistance to contaminating microorganisms, fast fruiting, good mushroom shape, tolerance to transport, and high yield. It is an excellent strain for marketing in autumn, winter, and spring. Its main characteristics are: 1. Resistance to yellow mushroom disease: In environments where other black varieties develop yellow mushroom disease or spot disease, dead mushrooms, or wilted mushrooms after 1 to 2 flushes of fruiting, "Kangbing No. 2" can continuously produce 5 to 6 flushes without any disease occurring. 2. Tolerance to heavy watering: During production management
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Basic introduction to the new oyster mushroom variety 2001
"2001" is a new oyster mushroom variety newly bred in 2002. Comparative trials and large-scale production have proven that this variety has 3 outstanding characteristics: high resistance to yellow mushroom disease and rust spot disease, high yield, and high efficiency, and is known as the "three highs" variety. 1. High resistance to yellow mushroom disease and rust spot disease. "2001" is a wide-temperature-type oyster mushroom, with fruiting bodies ranging from pale white to grayish white. It can fruit within a temperature range of 1--33°C. In large-scale production from early autumn planting to the end of spring, in areas where yellow mushroom disease and rust spot disease occur, "2001" can remain safe and sound,
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How to keep oyster mushrooms fresh? Introduction to five common preservation methods
Fresh storage: Fresh oyster mushrooms picked after harvest are difficult to sell in the short term due to market influences, so the fresh storage method can be used. The storage time of fresh oyster mushrooms at room temperature is greatly affected by temperature and air humidity. When the room temperature is 3°C to 5°C and the relative air humidity is around 80%, fresh mushrooms can be stored for one week. When the quantity of mushrooms is small, the oyster mushrooms can be placed in a jar containing a small amount of cold water and the jar mouth sealed tightly; even if the temperature reaches 15°C to 16°C, they can be stored for about one week. The oyster mushrooms can also be completely immersed in cold water, but the water must be clean and hygienic, and the iron content of the water should be less than 2 milligrams per liter
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Introduction and Main Characteristics of the Pleurotus ostreatus P89 Variety
Variety source: Introduced by the Edible Fungi Research Institute of the Liaoning Provincial Specialty Research Institute. Characteristics: Suitable for year-round cultivation; fruiting can occur from 0-28°C. Fast flush turnaround, relatively dark color, thick mushroom flesh. Relatively high biological efficiency; raw material cultivation can reach over 200%. P89 will serve as the main promoted variety for autumn and winter cultivation in 2001. Cultivation points: Introduced by the Lushun Agricultural Technology Extension Center from the Edible Fungi Research Institute of the Liaoning Provincial Specialty Research Institute. Suitable for corncob substrate cultivation. Trial and demonstration situation: Tieshan Town, Long
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8359 Oyster Mushroom Variety Characteristics Introduction
8359 Oyster Mushroom. (1) Characteristics: A medium-wide temperature strain, imbricate (overlapping like roof tiles), cap grey to dark grey, stipe slender and short, gills white and fine, caps medium-sized, clusters compact, strong resistance to contaminants and disease, generally not infected by yellow mushroom disease and other diseases; when managed according to the "explosive fruiting technique," the biological efficiency of the first flush generally reaches more than 150%, with the highest exceeding 182% in trials. (2) Suitable temperature: spawn run 5-36°C, fruiting 5-25°C.
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Introduction to the three-high characteristics of the new oyster mushroom variety 2001
"2001" is a new oyster mushroom variety newly bred in 2002. Comparative trials and large-scale production have proven that this variety has 3 outstanding characteristics: high resistance to yellow mushroom disease and rust spot disease, high yield, and high efficiency, and is known as the "three-high" variety. 1. High resistance to yellow mushroom disease and rust spot disease. "2001" is a wide-temperature-type oyster mushroom, with fruiting bodies ranging from light white to grayish white. It can fruit within a temperature range of 1--33°C. In large-scale production from early autumn planting to the end of spring, in areas where yellow mushroom disease and rust spot disease occur, "2001" can remain safe and sound,
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Introduction to the High-Temperature-Tolerant Wild Oyster Mushroom NP Variety
A pure strain obtained by tissue isolation after multiple collections of wild oyster mushrooms by the **Institute of Biological Soil and Desert Research, Chinese Academy of Sciences. The fruiting body primordia are solitary or clustered, and young primordia are white or light brown. The cap diameter is 10-12 cm, the thickness is 1-1.5 cm, and the cap is pure white or light brown. The flesh is white, the stipe diameter is 1.5-2.5 cm, the length is 2-6 cm, and the color is white. The spore print is white or light purple. It has wide adaptability and high-temperature tolerance, capable of fruiting at 30°C, but it can also fruit normally at a low temperature of 8°C.
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Introduction to the characteristics of the Houhei 93 oyster mushroom variety
Houhei 93 oyster mushroom. (1) Characteristics: a low-temperature strain, with caps ranging from dark gray to blackish brown, suitable for fruiting from November to March in winter. It grows in clusters, with compact fruiting bodies, smooth and glossy caps, extremely short stipes, relatively thick caps, and white, firm flesh, giving it high market value. In general production it does not become infected by common diseases such as yellow mushroom disease and brown rot, and its high and stable yield is comparable to that of the "2006" oyster mushroom. (2) Suitable temperatures: 3-34°C for mycelial growth, 2-28°C for fruiting.
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