-
Detailed Explanation of the New Technology for Two Crops of Button Mushrooms in One Year
1. Mushroom shed treatment. In the past, most mushroom sheds used were simple greenhouses with a single-slope design, or simple semi-underground sheds. During low-temperature seasons, it was difficult to use sunlight to raise the temperature, so after cultivation entered November, the shed temperature dropped along with the air temperature. When the lowest shed temperature reached 8°C, mushrooms stopped fruiting, and it was only after the air temperature rose again in March of the following year...
-
Detailed Explanation of New Technology for Raw Material Cultivation of Enoki Mushroom in Greenhouses
I. Morphological Characteristics The fruiting bodies grow in clusters. The cap diameter is 2-15 cm, hemispherical, with the margin incurved, later gradually expanding to flat. The stipe is straight, 2-13 cm long, 2-8 cm in diameter, roughly equal in thickness from top to bottom. The stipe is solid in the early stage and hollow in the later stage. There are 2 types of varieties, white and yellow. The white type is suitable for processing...
-
Detailed Explanation of New Technology for Bag Cultivation of White King Oyster Mushroom
1. Post-ripening cultivation: After the mycelium of the white king oyster mushroom has fully colonized the bag, it cannot be induced to fruit immediately; it needs 50-60 days of physiological maturation before fruiting. During this stage, the temperature should be controlled at 20-25°C. If the temperature is low, the time must be extended further. The relative air humidity should be raised to 75%, and a certain amount of light should be increased. 2. Scratch fruiting: When the mycelium of the white king oyster mushroom is about to reach...
-
Analysis of Key Points of the New Technology of Bag Cultivation with Soil Casing for King Oyster Mushroom
King oyster mushroom, also known as Pleurotus eryngii, is one of the rare edible fungi. Its flesh is thick and plump, crisp and tender, milky white in color, delicious in taste, and rich in nutrients, and it is hailed as "the meat among vegetables." By adopting the following new technology of indoor fruiting and outdoor soil casing cultivation, the biological conversion rate can reach 100%-120%, and the mushroom bodies have good commercial quality. Compared with cultivation without soil casing...
-
Detailed Explanation of the New Technology of Soil-Covered Cultivation of King Oyster Mushroom
1. Strain selection. For export products, strains with round and neat fruit body shape, uniform thickness from top to bottom of the stipe, white color, relatively dense tissue and good taste should be selected. Through trials, "Xingbao No. 1" introduced from the Fujian Provincial Edible Fungi Strain Station has the characteristics of thick flesh, crisp and tender texture, beautiful appearance and high export qualification rate, and is suitable for...
-
Detailed Explanation of New Technology for Indoor Shelf-Style Sterilized Substrate Cultivation of Tricholoma lobayense
Tricholoma lobayense is a rare mushroom species newly developed in recent years. It fruits at relatively high temperatures and is suitable for cultivation from late spring to mid-autumn. It solves the problems of variety matching for year-round cultivation in mushroom houses and the limited area and few varieties for edible mushroom cultivation in summer that cannot meet market demand, and it has broad development prospects. At present, cultivation methods and management practices vary from place to place, so fruiting and yields are also very unstable, and mushroom death is especially likely to occur at the primordium stage. Because the indoor temperature difference between day and night is small (cultivation and fruiting are even better in houses with earthen walls), mushroom death caused by sudden high-temperature weather outdoors will not occur;
-
Dalian-developed new mushroom cultivation technology to be promoted nationwide
Recently, it was learned from the Dalian Edible Fungi Industry Association that the new liquid spawn mushroom cultivation technology and equipment developed by Dalian Spring Biotechnology Co., Ltd. have overcome the drawbacks of solid spawn, such as low production efficiency, long cycles and high costs, and have received key recommendation from the China Edible Fungi Association and will be promoted and used nationwide. Dalian Edible Fungi Biotechnology Co., Ltd. is an export-oriented high-tech enterprise in Dalian specializing in converting agricultural resources into high-end products. The company seized the business opportunity from the drawbacks of the original solid spawn mushroom cultivation
-
New Shiitake Mushroom Ground Cultivation Technology Helps Cultivation in High-Altitude Cold Mountain Areas
Shiitake mushroom is a temperature-variable fruiting fungus; when the day-night temperature difference exceeds 10°C, it grows well, yields high, produces large and thick-fleshed mushrooms of good quality. In high-altitude cold regions, the day-night temperature difference in spring and summer is large, often exceeding 10°C, making it suitable for cultivating shiitake mushrooms, with a per-mu yield of 3000-4000 kg. The ground cultivation technology for shiitake mushrooms in high-altitude cold mountain areas is a new cultivation model following ground cultivation and bag cultivation of shiitake mushrooms, and it is also a good project for mountain people to escape poverty and become prosperous. The main cultivation techniques are introduced as follows: Cultivation season and temperature. The general sowing period is from April 20 to May 10 each year
-
Detailed Explanation of New Anti-Contamination Technology for Bag-Cultivated Shiitake Mushrooms
Bag-cultivated shiitake mushrooms are prone to contamination. Besides reasons such as complex process technology, relatively low production technology levels, and crude conditions, it is also related to the quality of raw materials, spawn, and plastic bags, extensive production and management, the single efficacy of long-term use of purely chemical disinfectants, and the development of drug resistance in contaminant fungi. To effectively solve the contamination problem: 1. Preparation of culture medium. The culture medium can use conventional formulas such as sawdust, bran, cottonseed hulls, corncobs, and crop straw. The material-to-water ratio is about 1.0:(1.2-1.
-
Detailed Explanation of the New Fermentation Technology for Shiitake Mushroom Seasoning Sauce
Shiitake mushroom seasoning sauce is a new type of premium condiment. In addition to retaining the unique aroma of shiitake mushrooms, it also contains appropriate proportions of alcohol, sugar and amino acids. It is savory and mellow with a pleasant taste, rich in nutrients, delightfully fragrant and easy to use. Its fermentation technology: 1. Brewing raw materials. Main ingredients: shiitake mushroom mycelium, dried shiitake mushroom powder, fresh koji juice, yeast liquid; auxiliary ingredients: edible sugar, lactic acid, etc. 2. Enzyme liquid culture. Take 2 liters of fresh koji juice at a concentration of 8-10 Baume as the culture medium, put it into a long-necked bottle, use sterilized silk cotton as the bottle stopper, place it in a small pot
条件筛选