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How to control mushroom size? Here are the key methods
In the sale of button mushrooms, buyers are very strict about the requirements for fresh mushrooms (requiring a diameter of 2-4 cm), which directly affects the production efficiency of mushroom growers. The techniques for how to control mushroom size are introduced below. 1. Replace the strain. The mushroom variety now commonly used is the "As2796" strain, which is a large-sized hybrid. Its main advantages are wide adaptability, strong stress resistance, large size, and high yield, making it suitable for fresh market sales, but relatively few meet the buyers' purchasing specifications. If there is a supply order, promptly
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How to control mushroom fungus gnats? Detailed control methods
There are many species of maggot-like larvae that damage mushroom fruiting bodies and mycelium, collectively known as "fungus gnats." There are 4 more common species, namely mushroom gnats, gall midges, mushroom flies, and dung flies. Their larvae - maggots - look similar in morphology to the naked eye, and among the adults only gnats and flies show obvious differences. The morphology and even living habits of gall midges, mushroom flies, and dung flies are very similar, so they are often mistaken for a single species, all called "mushroom flies." Fungus gnat larvae bore into and feed on fruiting bodies, turning mushrooms into waste products, and some harm the mycelium. Mushrooms that have been bored and fed on by fungus gnats
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Mushrooms can achieve increased yield with traditional fertilization methods
To achieve high mushroom yields, appropriate supplementary fertilization is essential. Based on years of practical experience by mushroom growers in many places, the following nine traditional fertilization methods have proven to have excellent yield-increasing effects. Mushroom growers are encouraged to try them in practice. Applying mushroom soup. Collect mushroom stems and broken mushrooms left over from harvesting and processing, wash them clean, cut them into thin slices, add 1--1.5 kg of water per kg of material, boil for 15 minutes, take the filtrate and dilute with water to 10--15 kg, and spray on mushroom beds of 30--40 sq m. Use during the peak fruiting period,
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What to Do About Dead Mushrooms? A Detailed Guide to Prevention and Control Methods
Causes of dead mushrooms (1) Weak young mushrooms. After the casing soil is applied to the mushroom bed and before fruiting, if the mycelium grows too fast and the fruiting sites are too high, the young mushrooms that form are too densely packed, causing the ones with insufficient nutrient supply to die. (2) Excessive temperature. If the temperature stays above 21°C for several consecutive days during the fruiting period, the young mushrooms will shrivel and die from heat damage. (3) Excessive humidity. When the relative humidity in the mushroom house is above 95% at high temperatures, if the doors and windows are closed after watering, the surface of the mushroom bed becomes waterlogged, causing the young mushrooms to suffocate and die. (4) Poor ventilation. Oxygen in the mushroom house
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Detailed Explanation of Key Points and Methods for Mushroom Food Processing Technology
I. Mushroom Mixed Vegetables 1. Ingredients: 1 kg fresh mushrooms, 2.4 kg each of kohlrabi, cowpea, and celery, 1 kg salted bamboo shoots, 0.1 kg ginger and garlic, 10 g sodium benzoate. 2. Preparation: Wash the mushrooms and kohlrabi clean, drain the water, and cut into cubes; remove the leaves from the celery, wash clean, soak in clean water for 2 hours, remove and drain the water, and cut into small sections about 3 cm long; chop the washed cowpea; soak the salted bamboo shoots in clean water for 2 days, changing the water several times each day, to remove the saltiness, drain the water, and cut into small slices. Put the above cut
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Control Methods and Technical Key Points for Physiological Diseases of Button Mushrooms
Button mushrooms are relatively sensitive to their environment. A poor cultivation environment will hinder their normal growth and development, produce various abnormal phenomena, and lead to reduced yield and lower quality. Common physiological diseases of button mushrooms include excessive mycelial growth, hard opening of the caps, thin-skinned early opening, and the appearance of soil-level mushrooms and hollow-stemmed white-core mushrooms. They are described below: Symptoms of excessive mycelial growth: after the mushroom bed is cased and watered, the fluffy mycelium of the button mushroom will continuously grow toward the surface of the fine soil. In severe cases, it will form a fine, water-impermeable mycelial mat, thereby delaying the time of fruiting and reducing the mushroom
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How to Store and Keep Mushrooms Fresh? A Detailed Guide to Practical Preservation Methods
Mushrooms are best eaten fresh, but since they do not keep well under natural conditions, especially when mushrooms are cultivated on a large scale, storage and preservation can be used to delay @#@136@#@ or to make canned products and other goods for export earnings. Here are several storage and preservation techniques for mushrooms. 1. Cold storage preservation. After the harvested fresh mushrooms are sorted, place them in containers such as baskets, trays or hampers and cover them with multiple layers of damp gauze or burlap. In a cool, shaded place, set out a vat with a small amount of clean water inside, place a wooden rack above the water, set the baskets or hampers containing the fresh mushrooms on the rack, and then seal the mouth of the vat with plastic film. 2.
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Production Methods and Techniques for Mushroom Noodle Sauce
1. Preparing the raw materials: mushroom trimmings (substandard mushrooms, broken mushrooms, mushroom stems, mushroom scraps, etc.) 30 kg, flour 100 kg, salt 3.5 kg, five-spice powder 0.2 kg, saccharin 0.1 kg, citric acid 0.3 kg, sodium benzoate 0.1 kg, water 30 kg. 2. Production techniques: 1. Mixing the dough. Take 100 kg of flour, add 30 kg of water, and mix evenly to form slender strips or broad-bean-sized granules, then place in a steamer and steam. The standard is that the steamed dough cake is jade-colored, does not stick to the teeth, and has a
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Button Mushroom Spawning Methods and Technical Key Points
(1) Spawning date. In each region, an appropriate spawning period must be chosen according to local climatic conditions. The standard for the optimal spawning period is: during the mycelium-running stage of the compost, the natural temperature should be 24-26°C as far as possible. In the Yangtze River basin area, the spawning period is in early to mid-September; in Shanghai and areas near Shanghai, the optimal spawning period is September 8-12. If spawning is too early, temperatures above 28°C are often encountered after spawning, causing the spawn not to germinate and to die; if spawning is too late, the number of days suitable for fruiting is shortened, making it difficult to obtain high yields. (2) Before spawning
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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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