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Key technical points for selecting trees for log cultivation of shiitake mushrooms
In China, there are about one hundred plus tree species suitable for shiitake mushroom production, among which some tree species give relatively high shiitake yields, while others give relatively low yields. Generally speaking, trees suitable for growing shiitake mushrooms must first have bark of moderate thickness that does not shed easily, and second must be moderately solid, with little heartwood, more sapwood, and no toxic substances. From the perspective of economic value and use value, trees of Fagaceae, Hamamelidaceae, Aceraceae and Hamamelidaceae are generally ideal tree species. Those commonly used in production include Castanopsis, Castanopsis carlesii, maple, Acer, oak and Quercus dentata, etc. It should be particularly pointed out here
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What are the technical key points of scientific processing methods for shiitake mushrooms?
1. Sun-drying method: Sun-drying is the most convenient and easy method. The method is: spread the harvested shiitake mushrooms promptly on a sun-facing grain-drying yard or concrete ground. When drying, first place the caps upward and the stems downward, arranging them one by one. After drying until half-dry, turn the stems upward and the caps downward, until they are more than 90% dry. If rainy weather occurs, supplement with fire-powered drying. 2. Oven-drying method: After the shiitake mushrooms are harvested, they should be placed in small baskets, not packed too full to avoid crushing, and should be baked on the same day. The general method is: spread the harvested shiitake mushrooms on drying trays
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Key Technical Points for Autumn Management of Shiitake Mushroom Bag Cultivation
Shiitake mushrooms have a long fruiting period, spanning three seasons - autumn, winter and spring - about 10 months. Generally, inoculation is done in August to September, and fruiting occurs in November to December. Shiitake mushrooms that grow before December are called autumn mushrooms. In shiitake mushroom bag cultivation, autumn management is very important. The key techniques are as follows: 1. Indoor mycelium incubation. It takes more than 60 days from inoculation to physiological maturity for shiitake mushrooms. After inoculation, they should be promptly moved into the incubation room for culturing. The bags are arranged in a "well" pattern, stacked 8 to 9 layers high, with the room temperature controlled at around 25°C and relative humidity kept below 70%
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Key Technical Points for Overwintering Management of Shiitake Mushroom Bags
After the Winter Solstice arrives, temperatures will drop noticeably. Regarding how to do a good job of overwintering management for shiitake mushrooms, the following technical suggestions are hereby put forward for mushroom growers' reference: 1. Remove the shade net originally used for cooling and heat insulation so that sunlight shines directly onto the plastic greenhouse, thereby raising the daytime temperature inside the greenhouse. 2. Reduce the number of ventilation times around the greenhouse, exchanging the air once every other day. For the small arched film inside the greenhouse, apart from when picking shiitake mushrooms, there is generally no need to lift the film for ventilation. After one flush of mushrooms is finished, let the mushroom bags dry and ventilate for 7-10 days, then inject water to stimulate pinning. During the pinning stimulation period, pay attention to heat preservation. Inside the mushroom shed
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Detailed Explanation of the Key Technical Points for Color-Turning Management of Shiitake Mushroom Logs
The color-turning management of mushroom logs can be divided into two methods: color turning after bag removal and color turning within the bag. Current production is mostly aimed at obtaining flower shiitake or high-quality thick shiitake, so the within-bag color-turning method is mostly adopted. Its basic management is as follows: 1. Perforation for oxygen enrichment: after the mycelium has fully colonized, the substrate is filled with mycelium, and its metabolic rate increases greatly. Perforation serves the purpose of increasing internal oxygen, expelling waste gas, boosting metabolism and dissipating part of the moisture, and is the first step of color-turning management. 2. Promoting separation of the film from the walls: through perforation, moving, and so on, prompt the plastic film to separate from the substrate. For early-maturing strains with a short colonization time
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Licorice Disease Prevention and Control Methods and Key Technical Points
(1) Rust disease: When infected, yellowish-brown scar-like lesions appear on the underside of the leaves. After the epidermis ruptures, brown powder is released; this is the uredinium of the pathogen. From August to September, dark brown telia form, causing the leaves to turn yellow and wither, and in severe cases to fall off. Control methods: Apply more phosphorus and potassium fertilizer to improve the plant's disease resistance. Remove diseased plant debris and burn it in a centralized manner. At the early stage of the disease, spray with 15% triadimefon at 1000 times dilution, or 97% diniconazole at 400 times dilution. (2) Brown spot disease: It damages the leaves, and affected leaves develop round or irregular lesions. The
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Key Technical Points for Large-Scale Cultivation of Licorice with High Quality and High Yield
Field Management 1. Intertillage and weeding: After the seedlings emerge completely, intertillage and weeding should be carried out promptly so that there are no weeds in the field. For ridge planting, three hoeings and three ridgings can be done; for bed planting, weeds on the bed surface should be pulled out. This is the key to high quality and high yield. Where conditions permit, closed weeding can be carried out after sowing and before seedling emergence, using Douhuanglong (20% chlorimuron-ethyl) wettable powder 2 bags/mu mixed with acetochlor 2-4 bottles/mu and sprayed over the field. After seedling emergence, herbicides killing monocotyledonous plants can be sprayed to eliminate weeds.
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What are the key technical points for licorice seedling raising and transplanting?
(1) Site selection and land preparation: Licorice has strong adaptability and can be grown in general soils, but sandy loam with deep, loose, well-drained soil is best. Combined with autumn deep plowing, apply 2000 kg of decomposed farmyard manure per mu, and 20 kg of diammonium phosphate or superphosphate, then rake level, harrow fine, and make beds. (2) Seedling raising and stand maintenance: Seedlings can be sown in early May. Before sowing, water the seedling plot thoroughly; when the soil surface is slightly dry, drill sow with a narrow-row seeder, using 8-10 kg of seed per mu, maintaining 100,000-120,000 plants. After the seedlings emerge evenly, water to preserve soil moisture, and keep the field free of weeds during the growing period. When the seedlings grow to 10-15 cm, apply 1 topdressing of urea with irrigation, at 10 kg per mu. In the later growth stage, water as appropriate depending on the weather.
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Processing Methods and Technical Key Points for Licorice Waxberry
Licorice waxberry is a type of preserved fruit product, and the raw material waxberry is utilized in the form of its finished salted blank. Its processing technology is as follows: 1. Raw material handling: The process of turning fresh waxberry into a semi-finished product is as follows. Cure with 20% salt, one layer of fruit and one layer of salt. Add another layer of salt on top. After curing for more than ten days, scoop the raw material out of the brine and sun-dry it until salt frost appears, which is the semi-finished salted blank. Further process from the salted blank. First, desalt by soaking in water to remove the overly salty taste; the degree of desalting generally leaves about 2% salt, and there is no need to remove the salt completely.
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Processing Methods and Technical Key Points for Licorice and Sour Plum Ginger
This product is made by candying young ginger with licorice and sour plum juice. It has a sweet-and-sour ginger spicy flavor, stimulates the appetite and promotes saliva secretion, and refreshes the mind. The processing technology is as follows: 1. Raw material proportions: fresh young ginger slices 25 kg, granulated sugar 5 kg, licorice powder 10 kg, clove powder 20 g, sour plum juice 2 kg (or citric acid 150 g plus water 3 kg), sodium cyclamate 200 g, potassium sorbate 15 g. 2. Raw material handling: Select young ginger with thick, tender flesh, wash it, and scrape off the skin. Cut diagonally according to the transverse diameter into 0.
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