-
Detailed Explanation of Key Techniques for Trellis Management in Schisandra Cultivation
Schisandra, also known as mountain pepper or Liaoning schisandra, has fruits that can be used not only for medicinal purposes but also for brewing wine and making juice, making it a plant species with both medicinal and edible uses. In recent years, demand has been continuously growing, and reliance on wild resources is far from sufficient to meet people's demand for schisandra raw materials. The quality of trellis management has a significant impact on the high and stable yield and quality of cultivated schisandra. The trellis management techniques under cultivated conditions for schisandra are described below: Trellis types for schisandra. Schisandra is a perennial climbing vine plant with slender and soft branches and vines that need to twine clockwise around other supports
-
Planting Methods and Management Techniques for Schisandra chinensis Seedlings
The planting methods for Schisandra chinensis seedlings and the management techniques after planting directly affect the survival rate of the seedlings and the growth condition of the plants, and are also an important foundation for whether early cultivation of Schisandra chinensis can achieve high and stable yields. In recent years, with the continuous expansion of Schisandra chinensis cultivation area, people have summarized some relatively mature experience in the planting of Schisandra chinensis seedlings and post-planting management techniques, which are briefly introduced as follows: 1 Planting and management of finished seedlings 1.1 Planting period Schisandra chinensis finished seedlings can be planted in autumn or spring. Autumn planting is carried out before the soil freezes;
-
Field Management Methods and Technical Key Points for Schisandra chinensis
(1) Trellis management: During the young stage, the selected main vines should be tied to bamboo poles in time to promote upward growth. In principle, new shoots sprouting from the lateral vines of mature trees do not need tying; if any are too long, they can be pinched at about 8-10 nodes. If the lateral vines (fruiting mother branches) are left too long or carry a heavy load, necessary tying should be given to prevent branch breakage. (2) Cultivation and weeding: more than 5 times a year, at a depth of about 10 cm, keeping the soil loose and free of weeds within the planting strip. Deep plowing is carried out throughout the whole orchard after fruit harvest.
-
Characteristics of the Shiitake 303 Variety and Key Points of Cultivation Management
Variety source: Introduced by the Lushun Agricultural Technology Extension Center from the Liaoning Specialty Products Research Institute. Characteristics: Its advantages are mainly shown in the relatively fast growth rate of the mycelium, its pure white color, and its strong adaptability. At the same time, it has low requirements for cultivation conditions and can be used for open-air block pressing cultivation in autumn, winter, and early spring. However, during fruiting it has strict temperature requirements; it does not fruit easily at high temperatures, so temperature management should be strengthened. This variety has a relatively high biological conversion rate. Cultivation points: In terms of cultivation methods, the Lushun Agricultural Technology Extension Center focused on
-
Key Technical Points for Shiitake Mushroom Harvesting and Mycelium Recovery Management
Harvesting and Mycelium Recovery Management After the shiitake fruiting bodies form, it is essential to judge their maturity so they can be harvested in time. Mushrooms that are large, with round caps and straight stipes are harvested as fresh-market mushrooms, and they must be harvested promptly when the cap is about to open. Flower shiitake and vegetable shiitake are harvested when the partial veil has just split. Pay attention to the harvesting method: when picking, hold the mushroom bag with the left hand, and with the right thumb and index finger pinch the base of the flower shiitake stipe firmly, first twist left and right, then gently pull upward, and do not let the stipe base remain on the mushroom bag, so that the stipe base does not rot on the bag and affect later fruiting. If the base is deep, a small knife can be used from the stipe base
-
Management Methods and Technical Key Points for Shiitake Mushrooms During the Fruiting Period
After the shiitake mushroom logs change color, the mycelium is fully mature and has accumulated rich nutrients. Under the stimulation of certain conditions, it rapidly transitions from vegetative growth to reproductive growth, initiating the differentiation and development of fruiting body primordia, which marks the beginning of the fruiting period. I. Promoting bud formation: Shiitake mushrooms are a type of fungus that fruits under variable temperatures. A certain temperature difference, scattered light, and fresh air are beneficial to the differentiation of fruiting body primordia. During this period, the covering film on the beds is generally removed, and the temperature in the fruiting greenhouse should preferably be controlled at 10-22°C, with a day-night temperature difference of 5-10°C.
-
Key Management Techniques for Spring Mushrooms in Bag-Cultivated Shiitake (Lentinula edodes)
Spring management of shiitake mushrooms must be tailored to local climate conditions. The spring climate in Jiangnan is characterized by low temperatures, overcast and rainy weather, and high humidity. Once the daily average temperature exceeds 12°C, spring mushroom management can begin. Spring is the peak season for outdoor shiitake production, accounting for 30%-60% of the annual shiitake yield (depending on the variety and how early or late the substrate logs were made). Before management begins, water supplementation should be carried out separately according to the number of fruiting flushes, the degree of water loss, and contamination conditions. (1) Water supplementation: After 2-3 harvest flushes in autumn, the water content of the substrate logs gradually decreases as the number of fruiting bodies increases, the management period lengthens, and the sawdust decomposes and nutrients are consumed. By early spring, the water content of the substrate logs is only 30%-35%, and the mycelium is in a semi-dormant state. Therefore, water supplementation is essential to meet the moisture demands for primordium formation.
-
Key Technical Points for Winter Management of Lentinula edodes (Shiitake) Cultivation on Substitute Substrate
After the onset of winter, temperatures drop and relative air humidity is low, so management should center on raising the bed temperature, controlling ventilation, and keeping warm and protecting against cold. Corresponding management measures should be taken for different strains. For medium- and high-temperature-type strains, there is almost no hope of further fruiting below 10°C; at this time, water should be sprayed in the afternoon each day along with brief ventilation, just keeping the logs moist so they can overwinter smoothly. For medium-temperature-type or slightly lower-medium-temperature-type strains, there is still hope of fruiting in provinces where winter is not pronounced. Based on weather forecasts, cold waves can be avoided, and the brief periods when temperatures rise can be used
-
Key Technical Points for Over-summering Management of Spring Bag-cultivated Shiitake Mushrooms
After the color change of spring bag-cultivated shiitake mushrooms is completed in mid-June, the high-temperature season begins. Shiitake mycelium is intolerant of high temperatures and drought; when the temperature exceeds 35°C and persists for 4 hours, the mycelium begins to die, or even self-lyse. The following are the key technical points for ensuring that mushroom bags safely over-summer in production, for the reference of mushroom growers: 1. Cooling. Use shade, ventilation, sprinkling water on the ground, hanging clean wet burlap pieces and other methods to lower the temperature, so that the substrate temperature does not exceed 30°C. On sunny summer days, close doors and windows from 9 o'clock until sunset to prevent hot air from entering the room. 2. Shading. Thicken the shading
-
Key Technical Points for Mycelium Running Management of Greenhouse Field-Grown Shiitake Mushrooms
After inoculation, stack the spawn bags in the incubation room for mycelium running. When the mycelium has grown to 6 cm wide, turn the stack; at 6-8 cm, turn the stack a second time. Arrange them in a triangular pattern to prevent overheating of the logs. 1. Piercing holes for aeration: If the mycelium around the edges is found to be shrinking, with the color changing from white to pale yellow and the mycelial coat thickening, this indicates that the mushroom logs are short of oxygen, and the first hole-piercing for aeration must be carried out. Make 3-4 holes around the inoculation point, 1.5-2.0 cm deep, to promote normal mycelial germination. After the mycelium has fully covered the entire bag, carry out a second hole-piercing for aeration, on both sides
条件筛选