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How to Cultivate Mushrooms in Winter Fallow Fields? Detailed Technical Points
Using winter fallow fields to cultivate mushrooms is a good way to increase income. At the same time, it helps to build soil fertility and increase grain yields. The technical points are: 1. Material preparation. For every 100 sq m cultivated, prepare 1250 kg of rice straw, 1750 kg of cow manure, 45 kg of peanut bran (select well-composted), 15 kg of urea, 40 kg of lime, 25 kg of superphosphate, and 25 kg of gypsum. 2. Pile composting and fermentation. Generally, start piling the material 1 month before sowing, that is, around early October, and the composting period is about 1 month,
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What are the symptoms of yellow blotch disease in oyster mushrooms?
Yellow blotch disease of oyster mushrooms is a disease caused by Pseudomonas bacteria, which shows a negative reaction to Gram staining. This disease is a bacterial disease, it is widely present in nature, and it attacks both oyster mushrooms and button mushrooms. Symptoms: In the early stage of infection, small speckled yellow diseased areas appear on the caps; as the fruiting bodies grow, they expand and infect other fruiting bodies; subsequently the color deepens and spreads to the entire cap, and the whole mushroom turns yellow. The affected fruiting bodies become water-soaked but are not sticky and do not rot, and especially in black oyster mushrooms the color difference after yellow blotches appear is extremely obvious.
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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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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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Reasons for Slow Mycelial Growth in Oyster Mushrooms and Solutions
During the cultivation and management process, it is necessary to understand the biological characteristics of different varieties and the requirements of the mycelium during its growth and development stages for nutrients, moisture, temperature, light, pH, and other environmental factors. After inoculation (at a 10%-15% inoculation rate), mycelium extending outward from the spawn block can be observed in the culture room within 2-3 days, growing 3-5 cm in 7-10 days, fully colonizing the bag in 20-30 days, and producing mushrooms in 35-45 days. If these standards are not met, the reasons are: (1) The raw materials have been stored for too long and are highly acidic,
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What are the reasons why oyster mushroom yields are getting lower and lower
Recently, many growers have called to ask: why are oyster mushroom yields getting lower and lower these days? Compared with previous years, the difference is far too great. For this reason, the author conducted a survey and found the following problems: Serious pollution of the cultivation environment. The vast majority of growers cultivate in greenhouses year after year. Deteriorating environmental conditions and incomplete disinfection are the main reasons for reduced oyster mushroom yields. According to tests, the background count of contaminating microorganisms in a new site was 63.95 per square meter, with bacteria accounting for 95%, and 150 colonies per square meter. After the first cultivation cycle ended, the background count of contaminating microorganisms was 20 times higher than before. These contaminating microorganisms control the growth of oyster mushrooms to some extent, and the more cultivation cycles there are, the lower the oyster mushroom yield.
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Shiitake Mushroom Deep Processing: Production Workflow and Key Technical Points
I. Shiitake Soy Sauce Production Process Generally, each kilogram of shiitake by-products (deformed mushrooms, substandard mushrooms, small mushroom pieces, mushroom stems, and the residue from shiitake submerged fermentation) can be made into 10 kg of premium soy sauce. The production steps are: 1. Raw material selection: 10 kg fresh mushrooms, 400 g dried ginger, 300 g fennel, 250 g Sichuan pepper, 200 g star anise, 200 g orange peel, 150 g cassia bark, 100 g food-grade preservative, 50 g lysine, 50 g monosodium glutamate (MSG), 6 kg roasted salt, 10 kg soybean water, 10 kg warm water
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Cultivating shiitake mushrooms on leaves is also possible, with low costs and worth a try
Stock culture cultivation is an important step in shiitake mushroom cultivation. The traditional method uses various materials such as sawdust and grain as the culture medium, and the preparation method is complex and needs to be carried out in a dedicated culture room, resulting in relatively high costs. Using fallen leaves from autumn as the main material makes the culture medium composition simpler and cheaper, and it can be carried out in an ordinary room, which is conducive to promotion among ordinary farmers. First, use sycamore (also known as London plane) leaves (95%), gypsum powder (2.5%), sugar (1%), compound fertilizer (0.6%), urea (0
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Key Technical Points for Three-Dimensional Cultivation of Flower Shiitake in Small Sheds with Large Bags
Flower shiitake has excellent quality and is formed when shiitake mushroom spawn grown on bagged substrate develops under special environmental conditions. It has higher nutritional and commercial value than shiitake, so it is called flower shiitake. Flower shiitake is a rare delicacy in the edible fungi series. High in protein and low in fat, it contains more than a dozen amino acids and various nutrients needed by the human body, has good mouthfeel, a delicious taste, and no pollution; it can also prevent and treat many diseases and has strong disease-resistance effects, so it is called a new anticancer recruit. On the international market, demand exceeds supply. Flower shiitake can be sold fresh or dried for storage, and it is very favorable for both export and domestic sales
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Detailed Explanation of Low-Sugar Processing Technology for Candied Lion's Mane Mushroom
This product is a new type of candied mushroom, and also a health food with a unique flavor suitable for all ages. The process is as follows: (1) Select fresh mushrooms of a variety with smaller caps, plump fruiting bodies, at 80-90% maturity, with normal color, no off-odor, no damage, and no pests or diseases, as raw material. Immediately put the selected raw material into a 0.03% sodium sulfite solution, and use a stainless steel knife to remove the browned part at the lower part of the cap, so that the lengths are uniform and the sizes are even. (2) Put the trimmed fresh mushrooms into boiling water, heat and boil for 1-3 min, remove them and immediately put them into cold water to cool
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