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Preparation and use methods of chemical disinfectants commonly used in edible mushroom production
Preparation and use of chemical disinfectants commonly used in edible mushroom production
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Causes and Control Methods of Deformed Mushrooms in Greenhouses
1. Hollow white-stem mushrooms. The mushroom stems become loose and white, and in severe cases shrink to form a hollow center. Causes: during the fruiting body growth stage, it is caused by dry air and high temperatures. When the relative air humidity is below 85%, the water content of the casing soil layer is relatively low, and the temperature inside the mushroom house is above 18°C, the mushrooms grow quickly and evaporate water quickly, causing the water absorbed by the mushroom body to be less than the water lost through transpiration. Control methods: spray water promptly during the day to keep the relative air humidity at 90%, and ventilate promptly after spraying water in the morning and evening to lower the greenhouse temperature, keeping it at 14-
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Technical Methods for Bag Cultivation of Edible Mushrooms in Mushroom Houses and Mushroom Sheds
1. Cultivation site and setup. Bag cultivation uses the shelf cultivation method in mushroom houses (sheds). Choose a clean, well-ventilated room; set up 4 to 5 tiers of bed frames indoors, with a tier spacing of 50 cm and the bottom tier 30 cm above the ground. Place the mushroom bags upright in a single layer on the shelves, with 100 bags per sq m. 2. Cultivation materials and formulas. (1) 23% mixed sawdust, 23% cottonseed hulls, 28% bean stalk powder, 19% wheat bran, 5% cornmeal, 1% sucrose, 1% calcium carbonate; (2) 36% mixed sawdust, 25% cottonseed hulls, bean
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