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Seven methods of applying nutrient solutions to increase oyster mushroom yields
1. Sucrose and calcium carbonate phosphate mixed solution: sucrose 1%, calcium carbonate 1%, potassium dihydrogen phosphate 0.1%. Use when the mycelium has covered the mushroom bed and before fruiting bodies appear. 2. Urea and citric acid mixed solution: urea 0.5%, citric acid 0.1%, adjust pH to 7 with sodium hydroxide. Use after the first flush of mushrooms is harvested. Using it after the second flush is not effective and instead hinders oyster mushroom growth. 3. Sugar, urea and citric acid mixed solution: sucrose, citric acid and urea 1% each, adjust pH to 7. Same
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Control Methods and Technical Key Points for Physiological Diseases of Oyster Mushrooms
Oyster mushrooms have the characteristics of wide adaptability, strong stress resistance, a wide range of cultivation material sources, simple cultivation techniques, and high economic benefits. In recent years, oyster mushroom production has developed rapidly in our county, but in production, various non-infectious physiological diseases often occur due to poor management, causing yield reductions and directly affecting the economic benefits of oyster mushroom production. Based on many years of production practice experience, we have summarized the symptoms and control techniques of several main physiological diseases that commonly occur in oyster mushroom production. 1. Excessive mycelial growth In oyster mushroom production, excessive mycelial growth often causes the mycelium to become dense
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Methods and Technical Key Points for Controlling Pests and Diseases of Oyster Mushrooms
In oyster mushroom cultivation, pests and diseases are a stumbling block. Recognizing and promptly controlling them is of great significance for normal production. Once pests and diseases are discovered, if measures are not taken in time, they will seriously affect oyster mushroom yields and sometimes cause total crop failure. Therefore, superior and highly resistant strains should be selected, scientific management should be strengthened, and environmental conditions that favor the growth of the mushroom fungus while disfavoring the reproduction of pests and diseases should be created, so as to prevent trouble before it happens. The following are introductions to the control methods for some common pests and diseases: 1. Diseases. Diseases commonly fall into the following two categories: (1) During the cultivation process,
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Identification and Control Methods of Common Oyster Mushroom Diseases
Why do some oyster mushrooms grow small white lumps in the later stage of growth? This occurs more in black varieties and rarely in grayish-white varieties. The same cultivation method and substrate were used. Why does this happen? How should this contaminant be controlled? Every stage of oyster mushroom production can suffer from contaminant contamination, and it must be controlled promptly. The common contaminants are mainly the following: (1) Bacteria mostly occur on the slant of mother cultures, while the harm to stock cultures and cultivation cultures is relatively mild. Bacterial contamination is characterized by rapid reproduction, generally becoming visible 10 to 24 hours after inoculation.
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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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Detailed Explanation of Moisture-Retaining High-Yield Cultivation Methods for Oyster Mushrooms
At present, oyster mushroom cultivation yields are often not high, and the quality is also less than ideal. The main reason is that moisture-retention measures during cultivation are not adequately implemented, especially the water content of the substrate after oyster mushroom harvest is not properly controlled, resulting in subsequent flushes yielding far less than the previous flush, and the mushroom quality becoming increasingly poor. How to achieve balanced, high and quality yields from each flush of oyster mushrooms, the key is to do a good job of scientific moisture retention in the substrate. 1. Wall-style casing soil moisture retention for mushroom logs: Lay a 15-20 cm thick earth ridge in the shed according to the length of the mushroom bags, remove the plastic bags from the spawn bags that are well-colonized and about to fruit, arrange the mushroom logs neatly on the earth ridge, cover each layer with 3-4 cm thick soil, spray water on both sides of the soil and smooth with mud, then arrange the second layer of mushroom logs and cover with soil. 6-9 layers can be arranged, and the topmost layer should still be covered with soil and smoothed. After building the wall, spray a heavy watering once to let the casing soil absorb enough water. This method can increase oyster mushroom yield by 50%-90%.
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What to Do When Bumps Appear on Oyster Mushroom Caps? Detailed Prevention and Control Methods
This condition generally occurs in winter. The upper part of the mushroom cap, especially the edge, becomes covered with bumps of varying sizes. In severe cases, the entire cap is covered with bumps. Once bumps form, the fruiting bodies grow extremely slowly. This disease affects both the commercial quality and the yield. The main causes of bump formation are: (1) Fires are lit inside the cultivation room to raise the temperature, causing carbon dioxide to accumulate. (2) The cultivation bags are placed near air vents, and stimulation by cold drafts causes disordered cell growth inside and outside the oyster mushroom cap, resulting in bumps. Prevention and control methods: Strengthen ventilation and air exchange, and harvest all oyster mushrooms with bumps.
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Causes and Control Methods of Deformed Oyster Mushrooms
Deformed mushrooms are a relatively common physiological disorder in oyster mushroom production, severely affecting the yield and quality of oyster mushrooms, and even causing them to completely lose their commercial value. This disorder is mainly caused by improper management, and in a few cases by strain degeneration, mutation, or viral infection. The main types of deformed mushrooms are: 1. Tall-stemmed mushroom: the cap is small, differentiation is poor, and the stem is relatively long. The cause is that during the primordium formation and differentiation stage, the mushroom house is short of oxygen, light is insufficient, and the temperature is relatively high, which affects the normal differentiation and development of the cap. Control methods: strengthen ventilation, adjust light and temperature
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Control Methods and Technical Key Points for Yellow Blotch Disease of Oyster Mushrooms
Control methods: [1]The mushroom house facilities must be thoroughly disinfected; removable support materials should be taken down, brushed or soaked in bleaching powder solution and then sun-dried, with bleaching powder used at 1:150 parts water; the floor and space should be sprayed with 1:50 Jinxing disinfectant solution. [2]The compost and fermented material must be thoroughly processed, and the casing soil material should be fumigated with formaldehyde (for specific operation methods, see the control methods for mushroom Mycogone perniciosa written by our factory). [3]Ventilation must be maintained inside the mushroom house, and the relative air humidity inside the mushroom house should be appropriately reduced so that the carbon dioxide concentration in the shed drops
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Causes and Control Methods of Yellow Mushroom Disease in Oyster Mushrooms
In recent years, the cultivated area of oyster mushrooms has continued to increase, but due to poor management by growers, weak awareness of disease prevention, and other reasons, the incidence of yellow mushroom disease in oyster mushrooms has shown an upward trend year by year. In some mushroom sheds, after one flush of mushrooms, no more mushrooms appear for a long time; in others, the small mushrooms that do appear turn yellow before growing up, then shrivel and die, leading to a decline in oyster mushroom quality and making it difficult to increase yield. For this reason, the author studied the causes of the disease and integrated control techniques, and reports as follows: 1. Disease symptoms. Yellow mushroom disease mostly starts from the caps of young mushrooms or the junction between the stipe and cap of small mushrooms. After onset, pale yellow spots appear on the caps of young mushrooms or in the depressions of the caps of small mushrooms. The young mushroom bodies become sticky, stop growing, and die; small mushroom bodies grow slowly and lose elasticity, breaking apart at the slightest touch, after which the mushroom bodies become sticky and shrivel, giving off a foul rotting odor. The disease spreads rapidly, causing the cultivation substrate surface to become sticky and cease producing mushrooms.
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