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What new methods are there for controlling pests in edible fungi?
What new methods are there for controlling pests in edible fungi?
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A Complete Guide to New Summer Cultivation Methods for Straw Mushrooms
Straw mushrooms are the only high-temperature, fast-growing variety among edible fungi. The cultivation substrate is mainly rice straw and wheat straw. They are delicious and nutritious. The summer cultivation techniques are introduced as follows: Preparation of mushroom beds. The mushroom beds are set up inside a plastic greenhouse, and the greenhouse is covered with plastic film and straw mats to retain warmth and moisture. The mushroom beds are 1 m wide, with unlimited length, and the spacing between beds is 30 cm, which can serve both as walkways and as water storage ditches. On the beds, sunken mushroom troughs are dug crosswise. The troughs are 30 cm wide and 20 cm deep, with a 20 cm small soil ridge left between troughs. Within the troughs, spray 0.2
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New tricks for mushroom processing, these practical methods are worth a try
Mushrooms are a nutritious and healthful food that people love. With the large-scale development of mushrooms, new processing methods have emerged. 1. Mushroom pickles - salted base: Remove debris from the mushrooms, wash and drain them, prepare brine at a ratio of 10-15 kg of salt per 100 kg, place the mushrooms in the brine until just submerged, seal and salt for 1 week, turning them twice during this period so the salt penetrates evenly. In soy sauce: Take out the mushrooms, drain off the brine, soak in clean water for one day, remove and dry the surface moisture, then put them into a sauce jar, and use 50-70 kg of sweet bean sauce per 100 kg
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What are the new methods for high-temperature mushroom cultivation?
Mushrooms are tender and delicious, making them a traditional edible fungus variety that people generally love. However, the common mushroom variety is the button mushroom (Agaricus bisporus), with a fruiting temperature of around 16°C, coming to market in autumn, winter and early spring. The edible fungus technology extension station of Zhangjiagang City, Jiangsu Province, introduced and cultivated a high-temperature mushroom variety in 1998: the four-spored mushroom (Agaricus bisporus, four-spored type), with a fruiting temperature of 26-31°C; the fruiting bodies still grow well in July and August when temperatures reach as high as 26-38°C, and it can maintain continuous batch production capacity. The following is a brief introduction to high-temperature mushroom cultivation techniques.
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Several New Methods for Reducing the Contamination Rate of Edible Mushroom Spawn
1. Bottled fermented substrate (1cm). The improved method is: above the culture medium, about 4cm from the bottle mouth, fill in 1-2cm of fermented substrate, then sterilize. Because the fermented substrate itself is sterile, after inoculating the spawn, the mycelium quickly covers the upper part of the whole bottle, and the mycelium feeds on the substrate at the same time. The advantage of this method is that contaminant microorganisms can hardly infect the culture medium, and the spawn age is uniform. The contamination rate can be reduced to below 3%. 2. Wheat grain germination method. The improved method is: let the wheat grains germinate before bottling and sterilizing. The storage substances of wheat grains are mainly starch, fat and protein,
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How to Keep Edible Mushrooms Fresh? These 4 New Methods Are Worth Trying
Edible mushroom fruiting bodies are prone to browning and rotting and are difficult to store, which affects their commercial value. Here is a brief introduction to several new methods for keeping edible mushrooms fresh. 1. A new chemical preservation method for oyster mushrooms: Remove impurities from fresh oyster mushrooms and spread them flat on a clean plastic film. Prepare a chemical compound preservative solution of a certain concentration (calcium propionate at 0.3% concentration, potassium sorbate at 0.1% concentration, sodium sulfite at 0.25% concentration), use a sprayer to evenly spray both sides of the oyster mushrooms, then place them in fully sealed plastic bags and store them in a clean and hygienic place. This can make
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