-
Detailed Explanation of Key Technical Points for Chemical Weed Control in Schisandra Fields
In recent years, the production of Chinese medicinal materials in the Dandong area has developed rapidly, especially the cultivation area of Schisandra has increased year by year, becoming a new highlight of economic growth in our region. However, weeds in Schisandra seedling fields and main fields have always been a major headache for medicinal growers. Traditional manual weeding is labor-intensive and time-consuming, and using herbicides can effectively improve production efficiency, but there have been few trials. We conducted trials on chemical weed control technology in Schisandra fields with relatively large cultivation areas and achieved good results. 1. Survey results of weed species in Schisandra fields show that in Dandong
-
Field Management Methods and Technical Key Points for Schisandra chinensis
(1) Trellis management: During the young stage, the selected main vines should be tied to bamboo poles in time to promote upward growth. In principle, new shoots sprouting from the lateral vines of mature trees do not need tying; if any are too long, they can be pinched at about 8-10 nodes. If the lateral vines (fruiting mother branches) are left too long or carry a heavy load, necessary tying should be given to prevent branch breakage. (2) Cultivation and weeding: more than 5 times a year, at a depth of about 10 cm, keeping the soil loose and free of weeds within the planting strip. Deep plowing is carried out throughout the whole orchard after fruit harvest.
-
Processing Methods and Key Technical Points for Shiitake Mushrooms After Harvest
After harvesting shiitake mushrooms, processing must be organized promptly, striving to pick and dry them the same day to prevent blackening, deterioration, and rotting. Processing and drying methods: 1. Sun-drying. Sun-drying is the most convenient and easiest method for drying shiitake mushrooms, and sun-dried mushrooms have a higher vitamin D content. The method is: spread the harvested shiitake mushrooms promptly on a sunlit grain-drying yard or cement ground. When drying, first place the caps facing up and the stems facing down, arranging them one by one. After drying until half-dry, turn the stems facing up and the caps facing down, until they are more than ninety percent dry. If
-
Key Technical Points for Shiitake Mushroom Harvesting and Mycelium Recovery Management
Harvesting and Mycelium Recovery Management After the shiitake fruiting bodies form, it is essential to judge their maturity so they can be harvested in time. Mushrooms that are large, with round caps and straight stipes are harvested as fresh-market mushrooms, and they must be harvested promptly when the cap is about to open. Flower shiitake and vegetable shiitake are harvested when the partial veil has just split. Pay attention to the harvesting method: when picking, hold the mushroom bag with the left hand, and with the right thumb and index finger pinch the base of the flower shiitake stipe firmly, first twist left and right, then gently pull upward, and do not let the stipe base remain on the mushroom bag, so that the stipe base does not rot on the bag and affect later fruiting. If the base is deep, a small knife can be used from the stipe base
-
Management Methods and Technical Key Points for Shiitake Mushrooms During the Fruiting Period
After the shiitake mushroom logs change color, the mycelium is fully mature and has accumulated rich nutrients. Under the stimulation of certain conditions, it rapidly transitions from vegetative growth to reproductive growth, initiating the differentiation and development of fruiting body primordia, which marks the beginning of the fruiting period. I. Promoting bud formation: Shiitake mushrooms are a type of fungus that fruits under variable temperatures. A certain temperature difference, scattered light, and fresh air are beneficial to the differentiation of fruiting body primordia. During this period, the covering film on the beds is generally removed, and the temperature in the fruiting greenhouse should preferably be controlled at 10-22°C, with a day-night temperature difference of 5-10°C.
-
Detailed Explanation of Key Technical Points for Inducing Bud Formation and Shelf Fruiting of Shiitake Mushrooms
After the substrate bags change color, they enter the fruiting stage. The key management points during the bud induction period are: manually increase the temperature difference and the wet-dry difference, keep the temperature at 15-20°C and the humidity at 85%-90%, combine with ventilation, and apply temperature difference stimulation; after 3-5 days, mushroom buds will appear in large numbers. In winter, bud induction focuses mainly on heat preservation. The methods are: (1) Induce buds on indoor shelves: arrange the substrate bags neatly on the shelves with 2 cm between bags, place 1-2 stoves in the room, keep the temperature at 15-20°C, ventilate 3 times a day for about 1 hour each time, remove coal
-
Key Technical Points for Winter Management of Lentinula edodes (Shiitake) Cultivation on Substitute Substrate
After the onset of winter, temperatures drop and relative air humidity is low, so management should center on raising the bed temperature, controlling ventilation, and keeping warm and protecting against cold. Corresponding management measures should be taken for different strains. For medium- and high-temperature-type strains, there is almost no hope of further fruiting below 10°C; at this time, water should be sprayed in the afternoon each day along with brief ventilation, just keeping the logs moist so they can overwinter smoothly. For medium-temperature-type or slightly lower-medium-temperature-type strains, there is still hope of fruiting in provinces where winter is not pronounced. Based on weather forecasts, cold waves can be avoided, and the brief periods when temperatures rise can be used
-
Detailed Explanation of Key Technical Points for Bag Cultivation of Shiitake Mushrooms
1. Select excellent, robust spawn. Currently, the varieties suitable for bag cultivation of shiitake mushrooms include 33, Cr02, Cr04, 868, Shenxiang No. 2 and Huagu 939. Select spawn with white mycelium, fluffy texture, wall-climbing ability, vigorous growth, low mycelial age, no antagonistic lines and no contaminating microorganisms. 2. Making of the substrate logs. The time is from mid-August to early September. Production process flow: mixing materials -- bagging -- tying the opening -- sterilization -- cooling -- inoculation. A common formula for bag substrate cultivation of shiitake mushrooms "782011"
-
Key Technical Points for Over-summering Management of Spring Bag-cultivated Shiitake Mushrooms
After the color change of spring bag-cultivated shiitake mushrooms is completed in mid-June, the high-temperature season begins. Shiitake mycelium is intolerant of high temperatures and drought; when the temperature exceeds 35°C and persists for 4 hours, the mycelium begins to die, or even self-lyse. The following are the key technical points for ensuring that mushroom bags safely over-summer in production, for the reference of mushroom growers: 1. Cooling. Use shade, ventilation, sprinkling water on the ground, hanging clean wet burlap pieces and other methods to lower the temperature, so that the substrate temperature does not exceed 30°C. On sunny summer days, close doors and windows from 9 o'clock until sunset to prevent hot air from entering the room. 2. Shading. Thicken the shading
-
Key Technical Points for Mycelium Running Management of Greenhouse Field-Grown Shiitake Mushrooms
After inoculation, stack the spawn bags in the incubation room for mycelium running. When the mycelium has grown to 6 cm wide, turn the stack; at 6-8 cm, turn the stack a second time. Arrange them in a triangular pattern to prevent overheating of the logs. 1. Piercing holes for aeration: If the mycelium around the edges is found to be shrinking, with the color changing from white to pale yellow and the mycelial coat thickening, this indicates that the mushroom logs are short of oxygen, and the first hole-piercing for aeration must be carried out. Make 3-4 holes around the inoculation point, 1.5-2.0 cm deep, to promote normal mycelial germination. After the mycelium has fully covered the entire bag, carry out a second hole-piercing for aeration, on both sides
条件筛选