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Detailed Explanation of Key Technical Points for Spring Broodstock Cultivation
After the beginning of spring, water temperatures gradually rise. Especially during the pre-spawning stage in March and April, fish activity increases, development accelerates, and food intake rises accordingly. This stage is an important period for gonadal development of broodstock. Practice has proven that the quality of spring broodstock cultivation is the key to the success or failure of artificial breeding of Chinese carp. Therefore, the following points must be well managed: 1. Feeding. Grass carp broodstock are mainly fed grass and concentrated feed. Depending on the availability of grass, generally grass is fed in the morning and concentrated feed in the afternoon, both on fixed feeding platforms. In early spring when green feed
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Origin Processing Methods and Technical Key Points for Angelica sinensis
The processing of Angelica sinensis directly affects the quality and medicinal efficacy. Because fresh Angelica sinensis contains more than 60% water and the medicinal component volatile oil, if processing is not timely or not done well, it will become moldy and deteriorate. Processing methods and procedures for Angelica sinensis: 1. Sorting and bundling. The recovered Angelica sinensis should be sorted promptly, and roots that are rotten, especially water-rotted, should be picked out to prevent the spread and infection of water rot. The selected Angelica sinensis is spread under the eaves in a dry, ventilated place to air-dry for about 7 days so that the moisture evaporates and the roots become soft, then they are bundled with willow twigs or tree bark. Each bundle of fresh
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A Detailed Explanation of the Processing Methods and Key Technical Points for Angelica sinensis
The pharmacological effects of Angelica sinensis (dong quai) are very broad, and it is an extremely commonly used traditional Chinese medicine. Therefore, it is often made into different decoction pieces for use. The common decoction pieces mainly include "whole dong quai," "dong quai body," "dong quai tail," "stir-fried dong quai," "dong quai charcoal," "oil-stir-fried dong quai," "wine-stir-fried dong quai," and so on. They are described separately below. (1) Whole dong quai: take the raw Angelica sinensis medicinal material, remove impurities, wash clean, pile and moisten until thoroughly penetrated, cut into thin slices, and dry in the shade or at low temperature. (2) Dong quai body: wash the dong quai body clean with water, moisten until
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Detailed Explanation of Key Technical Points for Spring Planting of Pinellia ternata (Dry Pinellia)
In recent years, there has been a large supply-demand gap in the dry Pinellia market, and prices have been rising steadily, so production can be developed according to local conditions. Planting on slopes or intercropping with other crops: Pinellia ternata is a shade-tolerant crop, so gentle slopes can be chosen for planting, or it can be intercropped in young orchards and fields of tall crops such as corn and wheat. Pre-sowing sprouting promotion, mulching during the seedling stage; generally sown from February to April. Before sowing, the seed tubers are sprouted on indoor hotbeds, with the bed temperature maintained at 20°C, and sprouts can emerge after 15 days. Place the seed tubers in a plastic greenhouse with a temperature of 20-25°C for 15 days, and sow after the bud sheaths turn white.
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Dry Pinellia Greenhouse Planting Methods and Technical Key Points
Dry Pinellia, also known as three-leaf pinellia, three-step jump, and hemp jade fruit, is a commonly used Chinese medicinal herb, with wild distribution throughout both northern and southern China. In recent years, due to people's reclamation and utilization of barren hillsides and the extensive use of herbicides in farmland, its ecological environment has been damaged, resources have decreased year by year, and prices have continued to rise. According to surveys, dry Pinellia products are currently scarce in seventeen specialized medicinal herb markets nationwide, supply has fallen short of demand, and the market price has remained firm at 36-42 yuan/kg. Therefore, the market prospects for artificially cultivating dry Pinellia are very broad. In recent years, we
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Detailed Explanation of Key Technical Points for Ganoderma Harvesting and Processing
1. Harvesting and drying. Under normal conditions, it takes about 20 days from the appearance of the primordium to the maturation of the cap. When the cap is fully expanded, releasing a large number of spores, the white edge has disappeared, the thickening is not obvious, and the cap color is crimson red (red Ganoderma), with uniform color, it can be harvested. After harvesting, promptly cut off the culture medium adhering to the base of the stipe from the fruiting body, dry it in sunlight, or place it in a drying room for drying, with the temperature controlled at 55-65°C, until the moisture content of Ganoderma is about 12%. The moisture content of fresh Ganoderma is usually 63%, and the drying ratio is generally 40%-
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Key Technical Points for the Early-Stage Operation of Edible Mushroom Growing Substrate
Preparing a good edible mushroom growing substrate is very important, as it directly affects the growth of the edible mushrooms and the grower's returns. Here I will use the preparation of growing substrate with Jinbaobei fermentation agent as an example to introduce the key operating points. 1. Material preparation: Prepare Jinbaobei edible mushroom substrate fermentation aid at 0.1% of the substrate weight (that is, one part per thousand; if discarded substrate is being reused, it may be added at 0.2%); pre-soak or rinse the crushed or cut main material in advance to pre-wet it, and adjust the moisture to 60-70% and the pH to about 8. If the moisture is too low, it is not conducive to the rapid reproduction of functional microorganisms,
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Detailed Explanation of Preservation Methods and Technical Key Points for Edible Mushroom Stock Cultures
Edible mushroom mycelium reproduces quickly and is prone to mutation, making strain preservation relatively difficult. Four effective and easy-to-implement methods are introduced here. 1. Liquid paraffin preservation method: After sterilizing liquid paraffin under high pressure, place it in an incubator for several hours, or in a desiccator for several days. Use a sterile pipette or syringe to draw up the liquid paraffin and inject it into the culture tube. The injection volume should be about 1 cm above the tip of the slant. Plug with a cotton plug, seal with wax, and store upright in a low-temperature place. It can be preserved for 5 years. 2. Wheat bran preservation method: Weigh a certain amount of wheat bran, add water or nutrient solution and mix well
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Key Technical Points for Quick-Freezing and Cold Storage Preservation of Edible Fungi
Quick-frozen storage of shiitake mushrooms: In recent years, shiitake mushroom production has flourished across both northern and southern parts of China. Since the popularization of bag-cultivated shiitake mushrooms in Fujian, provinces such as Zhejiang, Henan, and Hubei have successively developed bag-cultivated shiitake mushrooms with success. Quick-frozen storage of shiitake mushrooms has become an indispensable and important preservation technique in the production and sales chain. Quick-frozen storage of shiitake mushrooms is simpler and more convenient than that of button mushrooms. Generally, fresh mushrooms are pre-cooled in ice water, removed and drained, then quickly placed in an ultra-low-temperature ice storage at -50 to -60°C for quick-freezing, and then placed in a cold storage at -18 to -24°C for preservation, through
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Key Technical Points for High-Quality and Safe Production of Edible Fungi
High-quality and safe production of edible fungi is an important part of the sustainable development of the edible fungi industry. It helps save resources, protect the environment, improve the competitiveness of products in the international market, increase the trade volume and price of exports, and raise the income of mushroom farmers. In recent years, with the increase in cultivated varieties of edible fungi, the broadening of types of cultivation resources, the expansion of cultivation area and the extension of cultivation regions, some production areas arbitrarily change formulas in pursuit of high yields and add some chemical components with unclear uses and mechanisms; and in one-sided pursuit of labor saving, they adopt some
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