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Several key issues to grasp in king oyster mushroom cultivation
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." Using the following new technique of indoor fruiting with outdoor casing soil cultivation, the biological efficiency can reach 100%-120%, and the mushroom bodies have good commercial quality, compared with cultivation without casing soil...
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What issues need attention in the production of white king oyster mushrooms?
White king oyster mushrooms (Pleurotus nebrodensis), due to their relatively high market price recently, are being cultivated by more and more growers. However, because of the low conversion rate of white king oyster mushrooms, generally only one flush is harvested, and the spent mushroom logs after production still contain very rich nutrients. If they cannot be recycled and reused, it will not only cause a waste of resources but also pollute the environment. In order to turn spent mushroom logs from waste into treasure...
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What issues should be noted when harvesting edible mushrooms
1. Harvest at the right time. When edible mushrooms are 70-80% mature, they look beautiful and taste good. Take shiitake mushrooms (Lentinula edodes) as an example: the sign of 70-80% maturity is that the partial veil has broken, the cap has not yet fully opened and still curls inward slightly, forming a "gong rim"; the gills have fully extended and turned from white to yellowish-brown or dark brown. This is the suitable harvest period for shiitake mushrooms. 2. Pay attention to picking technique. When picking edible mushrooms, all stemmed mushrooms, such as shiitake, straw mushrooms, oyster mushrooms, and bamboo fungus (Phallus indusiatus), must be picked according to the principle of picking the large and leaving the small. When picking, pinch the base of the mushroom stem tightly with your thumb and index finger,
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What issues should be noted in the export processing of fresh-keeping shiitake mushrooms?
I. Raw material selection In the processing of fresh-keeping shiitake mushrooms, the first thing to note is the freshness of the raw materials, which is an important factor determining the quality of the finished fresh-keeping shiitake mushrooms. The raw materials must be fresh, and the color must be normal; secondly, the mushroom caps must be complete and round in shape, the stems must be intact, and the mushroom bodies must retain the graceful form of natural growth; the mushroom flesh must be thick, the edges of the caps must be neatly incurred, the partial veil unbroken or slightly open, and not fully opened; the cap diameter must be no less than 38 mm; and there must be no pests or diseases, off-odors, or soil impurities. II. Raw material handling and cold storage First,
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Explanation of the Artificial Cultivation Models for Edible Fungi Under Forest Canopies and Related Issues
Discussion of the Artificial Cultivation Models for Edible Fungi Under Forest Canopies and Related Issues
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