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High-yield field management techniques for cultivating button mushrooms (Agaricus bisporus) in rice paddies
Field selection and preparation: It is best to choose fresh fields or fields where mushrooms have been grown before that are upwind and upstream; avoid using diseased fields or old fields located at downwind, downstream outlets, otherwise they are prone to invasion by contaminating microorganisms. Plow and finely level the field; if the field is dry and has good drainage, plowing may be omitted; also open drainage edges and bed furrows, with a bed surface width of 80-90 cm and a walkway width of 60-70 cm; spread the remaining 50 kg of fine lime powder into the casing soil. Sowing: When sowing mushrooms, farmer friends should pay attention to doing the following work well: 1. Place
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High-Yield Cultivation Techniques for Agaricus bisporus in Rice Fields
Cultivating Agaricus bisporus in rice fields is a planting method that uses rice straw and other materials as the main raw materials, which are composted and fermented into growing substrate, and takes advantage of the temperature and light resources and idle seasons of autumn, winter and spring to cultivate Agaricus bisporus in the open field in rice fields after the rice harvest. This method makes full use of resources, can create a net profit of more than 5000 yuan per mu, with an input-output ratio of 1:3, and can improve the soil, delivering excellent economic and ecological benefits. The technical experience is introduced below: 1. Mushroom field selection Generally, a middle-season rice field or single-crop rice field with higher terrain, fertile soil, convenient drainage and irrigation, close to a water source,
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Detailed Explanation of Agaricus bisporus Cultivation Technology in Rice Fields
Cultivating Agaricus bisporus in rice fields is a "rice-mushroom-rice" cropping model in which, after the rice harvest, compost is spread directly on the rice field for spawning and casing soil cultivation to produce mushrooms. After the rice is harvested, the rice straw is dried on site, composted and fermented on site to make the growing substrate, and cultivated on site, with management provided by grass curtains, small plastic tunnel shelters, or plastic greenhouses, eliminating the need to build mushroom houses and transport raw materials, thus greatly reducing production costs. In addition, rotating the cultivated field each year can effectively control pests and diseases, enabling the mushroom products to meet pollution-free quality requirements. In addition
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Detailed Explanation of Key Techniques for High-Yield Cultivation of Rice Field Mushrooms
1. Seize the best sowing period. According to the suitable temperature for mushroom growth, determine the composting time and sowing period based on altitude. Taking the climatic conditions of our Dazhou area as an example, for places below 500 m in altitude, it is suitable to compost around September 20 and sow around October 13; for places at 800-1000 m in altitude, it is suitable to compost around September 10 and sow around September 23. Sowing too early will cause the first batch of mushrooms to die from high temperatures when they emerge; sowing too late will affect mushroom yield. 2. Reasonably adjust
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Detailed recipe tutorial for sautéed thick fish slices with fermented rice wine
[Features]The fish slices are thick and uniform, the meat is tender and fresh, and the fermented rice wine aroma is striking. [Ingredients]750 g mandarin fish meat. 20 g green fava beans, 20 g soaked wood ear mushrooms, 20 g peeled winter bamboo shoots. 30 g starch, 20 g egg white, 5 g refined salt, 250 g fermented rice wine juice, 15 g Shaoxing wine, 50 g lard. [Preparation process]Wash the mandarin fish meat, cut into 4 cm long sections, and along the grain use an oblique knife method to split it into thick fish slices 2 cm wide and 0.4 cm thick, place on a plate,
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Jindao 1187 Rice Variety Introduction
Breeding institution: Crop Research Institute, Tianjin Academy of Agricultural Sciences. Approval status: approved by the Tianjin Crop Variety Approval Committee in 1987, recognized by the Hebei Provincial Crop Variety Approval Committee in 1992, and approved by the National Crop Variety Approval Committee in 1993. Variety registration number: GS01003-1992. Variety source: 73-113/Tainan 3. Characteristics: a medium-late maturing japonica rice variety. Plant height about 110 cm, compact plant type, erect leaves, medium tillering
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Introduction to the rice variety Jindao 1007, formerly known as Jinyou 9702
Variety source: Jindao 521/Wuyujing 3. Characteristics: This variety is a conventional japonica-type rice variety. When grown in the Huang-Huai region, its whole growth period is 156.6 days, 1 day later maturing than the control Yujing 6. Plant height is 99 cm, total grains per panicle are 142.6, seed-setting rate is 84.5%, and 1000-grain weight is 23.7 g. Rice blast disease grade 3. Main rice quality indicators: head rice rate 67.3%, chalky grain rate 5%, chalkiness degree 0.2%, gel consistency 85 mm, amylose content 17.2%. Yield performance:
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Detailed Introduction to the Jinzhu No.1 Rice Variety
Breeding institution: Rice Research Institute, Tianjin Academy of Agricultural Sciences. Approval status: approved by the Tianjin Crop Variety Approval Committee in 1990, recognized by the Beijing Crop Variety Approval Committee in 1993, and approved by the National Crop Variety Approval Committee in 1995. Variety registration number: GS01008-1994. Variety source: Hongqi 25A/H-5//IR54///81-342. Characteristics: a medium-maturity japonica rice variety. Seedling stage growth is relatively luxuriant, the root system is well developed, plant height is about 100 cm
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Detailed Introduction to the Rice Variety Jinzhu No. 1
"Jinzhu No. 1" is a new medium-late rice variety developed through systematic selection, variety comparison, and regional trials by Niu Jing, a researcher at the Tianjin Academy of Agricultural Sciences and a Tianjin-appointed rice breeding expert, and his team. It is the first new variety in China developed through indica-japonica hybridization with major promotion value. It passed achievement appraisal in 1992. This variety is of the japonica type, with a full growth period of 150 days in the Beijing-Tianjin region, a seedling bed period of 35-40 days, and a main field period of 110-105 days. Seedling growth is relatively vigorous with a well-developed root system. The main stem has 15 leaves, plant height 90-10
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Characteristics and traits of the rice variety Jinzao 47
It shows mid-season maturity and high yield, with a plant height of 82.5 cm, erect flag leaves, and thick, sturdy stems that are tolerant of fertilizer and resistant to lodging. There are 200,000-220,000 effective panicles per mu, with large panicles and many grains, relatively dense grain setting, about 120 total grains per panicle, a seed-setting rate of about 80%, and a 1000-grain weight of 25 g. The flag leaves have a long functional period, the color at maturity is good, sheath blight is relatively light, and it is relatively resistant to rice blast. The protein content reaches 10.9%, and the amylose content is high, making it a high-quality variety for processing rice noodles, industrial grain use, and feed. However, it is susceptible to bakanae disease, and its tillering ability is medium to weak. In cultivation, seed treatment must be done well; at the same time, the seeding rate should be appropriately increased, and it is more suitable for seedling-throwing and direct-seeding cultivation.
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