-
How to prevent and control green mold in edible mushrooms? A detailed introduction to practical methods
Green mold disease is a major enemy in edible mushroom cultivation. It is prone to occur in large amounts when raw materials are not fresh, raw material handling is improper, sterilization is incomplete, inoculation is not strict, and the spawning environment is not clean, especially combined with acidic, high-temperature, and high-humidity conditions. Its spores spread quickly through the air and reproduce rapidly. If prevention is inadequate or control is not timely, serious consequences will result. 1. Select fresh raw materials and auxiliary materials that have not been rained on and are not moldy. Raw material handling and fermentation sites must be clean and hygienic. 2. During cooked-material cultivation, sterilization standards must be met and sterilization must be thorough; during fermented cultivation
-
What are the correct methods for sugar preservation of edible fungi?
1. Single boil-and-soak method: Pour the raw material into about 60% sugar solution and boil, continuously adding concentrated sugar solution and granulated sugar, boil for about 1-2 hours until the sugar concentration reaches about 60%, remove together with the sugar solution, soak for 24-48 hours, then take out and dry. 2. Multiple boil-and-soak method: First boil the raw material in 30%-40% boiling sugar solution for 2-3 minutes, pour into a vat and soak for 12-14 hours, then increase the sugar concentration by 10%, boil for 2-3 minutes, repeat 2-3 times, and on the last time, add
-
Pest Control Methods for Edible Mushrooms in Autumn and Winter
Recently there have been many inquiries about pest problems in autumn-cultivated edible mushrooms. Field research has found that pest damage in edible mushrooms was relatively severe this autumn. Some mushroom sheds had almost become "pest sheds," and the pest damage triggered massive contamination by weed molds and serious diseases, causing heavy losses for mushroom growers. Today, based on the research findings, we have invited experts to explain the "prevention" and "treatment" of pests in autumn and winter to fellow mushroom growers, in order to reduce their losses. Types of pest outbreaks and their identification: 1. Mushroom gnats and mushroom flies: Autumn cultivation generally uses fermented substrate, such as oyster mushrooms, shaggy mane mushrooms, and button mushrooms. The smaller mushroom gnats, oyster mushroom eye gnats, mushroom eye gnats, spinous eye gnats, heterogeneous eye gnats, dung flies, phorid flies, fruit flies, and other adults lay eggs near the substrate. The adults and eggs themselves do not cause direct harm; when the temperature is between 16°C and 30°C, the eggs hatch into larvae in about 4 days. The larvae feed on mycelium or fruiting bodies, causing damage for about 7 to 18 days before pupating. The pupal stage generally lasts about 2 to 8 days, after which they emerge as adults. After emergence, adults can mate again on the same day or the next day, and can lay eggs on the day of mating. Generally, each mushroom gnat lays more than 10 eggs, with the maximum reaching 270 eggs. Mushroom gnat adults are relatively large, with most species having a body length of more than 3.5 mm, and the largest can exceed 6 mm. Larvae generally have a body length of about 5 mm, with the largest exceeding 16 mm. Mushroom flies are smaller in size, with the largest phorid fly adults having a body length of only about 1.5 mm, and larvae between 2 mm and 3 mm. However, fruit fly adults and their larvae can reach about 5 mm in body length, similar to mushroom gnats.
-
How to control edible mushroom pests? A few clever methods to teach you
(1) Mix sugar, vinegar, baijiu (Chinese liquor), dichlorvos and water in a ratio of 2:3:4:1:90 to make a sweet-and-sour medicinal solution. Soak gauze or cotton balls in the solution, take them out and wring them dry, then cover them on the surface of the substrate. When the pests smell the sweet-and-sour odor, they crawl onto the medicated cloth or cotton and are poisoned to death. (2) Mix vinegar, sugar, dichlorvos and stir-fried yellow bran in a ratio of 1:5:10:84, and sprinkle it around the mushroom bed and on the substrate surface for the pests to eat. (3) Because pests like to move about in bright, well-lit places, spray Miehailing liquid on light-transmitting plastic film, 1-2 times a day, for 3 consecutive
-
Control Methods and Technical Key Points for Edible Mushroom Mite Pests
1. Damage symptoms. Mites often gather around the mushroom blocks and bite and feed on the mycelium, so that the damaged mycelium cannot germinate. Mites severely damage the ear base and mycelium of black fungus and silver ear fungus, affecting fruiting body formation and causing rotten ears and deformed ears. 2. Control measures. Mushroom spawn culture rooms and mushroom houses should be kept away from warehouses, feed rooms, chicken coops and similar places. Inspect the spawn regularly; if mites are found, fumigate with a cotton plug dipped in 50% dichlorvos, which can kill the mites without affecting the mushroom mycelium. One week after spawning in the mushroom house, place a piece of plastic film on the surface of the substrate, and after 1~
-
A Detailed Guide to Pollution Prevention Methods for Continuous Cultivation of Edible Mushrooms
In edible mushroom production, continuous cultivation leads to an increasing buildup of contaminant microorganisms, causing the success rate of mycelial colonization to drop sharply, and the fruiting period also becomes highly susceptible to disease infection. In mild cases this reduces yield; in severe cases it leads to total failure. So, in continuous edible mushroom cultivation, how can contamination be prevented? In edible mushroom production, the contaminant microorganisms that appear have a certain degree of host specificity. Contaminants of oyster mushroom (Pleurotus ostreatus) do not affect shiitake (Lentinula edodes), contaminants of shiitake do not affect wood ear (Auricularia heimuer), and so on; even among different varieties of the same type, cross-infection is not easy. Therefore, attention should be paid to rotating varieties.
-
Six practical methods for cost-saving and efficiency-boosting in edible mushroom cultivation
1. Temperature difference stimulation method: Cover the mushroom bed with film during the day to raise the temperature, and uncover the film in the evening or morning to cool it down. During the early stage of mycelial growth, the relative air humidity should be kept below 70%, and in the later stage at 85%-90%. These measures are conducive to the formation of mushroom buds. 2. Chemical stimulation method: When preparing the substrate, appropriately add phosphates (monopotassium phosphate, superphosphate), sulfates (magnesium sulfate, calcium sulfate) and vitamin B1, etc., which have an obvious yield-increasing effect. In the late stage of mycelial growth, spray 0.1 mg/L
-
What are the methods for processing edible mushrooms into candied fruit?
Edible mushrooms are nutritious and delicious. Besides being eaten fresh, processed into dried products, or salted or canned, they can also be further processed and utilized to make various uniquely flavored, nutritious candied fruits, seasonings, candies, alcoholic beverages, and more. This is of great benefit to further improving the economic returns of edible mushrooms. Below are several methods for processing edible mushrooms into candied fruit. I. Small white oyster mushroom candied fruit. 1. Formula: 80 kg fresh small white oyster mushrooms, 45 kg white granulated sugar, 0.15 kg citric acid. 2. Material selection: Select grade-qualified raw material that is 80 to 90 percent mature
-
Detailed Explanation of Arrowhead Seed Retention Methods and Technical Key Points
Before collecting seeds, a seed retention field must be selected. Choose a high-yielding field plot with pure varieties, robust growth, light pests and diseases, and few bolting and flowering plants for seed retention, and harvest when the aboveground parts have completely withered. After harvesting, select corms that conform to the characteristics of this variety, are relatively large, heavy, and have relatively curved terminal buds as seeds. Curved terminal buds are conducive to nutrient accumulation and are not easy to sprout. The selected seed corms should have their terminal buds broken off, with a small part of the upper corm attached. That is, pour the arrowhead terminal buds into a 600-fold solution of 50% carbendazim and soak for 20-25 minutes, then remove
-
What are the control methods for arrowhead brown spot?
1. Symptoms Arrowhead brown spot mainly damages leaves and leaf stalks. Leaf spots are dark brown and slightly round, later turning grayish-white in the center, with a clear boundary between diseased and healthy tissue. When the disease is severe, the spots are densely packed and merge into patches, causing the leaves to turn yellow and wither. Leaf stalk spots are nearly spindle-shaped, with the diseased area slightly sunken. When the spots expand around the stalk and merge, the leaf stalk breaks and falls over. When humid, a faintly visible thin white mold layer grows on the surface of the diseased area. 2. Transmission route and disease pattern This disease is caused by infection by the fungus Pseudocercospora sagittariae, a member of the Deuteromycotina. The pathogen overwinters as mycelium or conidiomata on corms or diseased residues,
条件筛选