What are the key points of mushroom cultivation? Learn how to prevent dead mushrooms

Mushroom, also known as button mushroom, white mushroom, foreign mushroom, Mongolian mushroom, mogu, meat fungus, mushroom fungus, is one of the foods often eaten in daily life, with very rich nutritional value, and is deeply loved by consumers. So what are the key points of mushroom cultivation? How to prevent the occurrence of dead mushrooms? Let's take a look below.

I. What are the key points of mushroom cultivation?

1. Selection and control of the site. The site must be chosen far away from polluted areas such as ordinary crop fields, chemical plants, hospitals, garbage dumps, and livestock farms, as well as dust-producing areas such as mines, coal yards, and ceramics, and no pesticides must have been used in the past 2 years. After determining the cultivation plot for organic mushrooms, the cultivated varieties and production quantity (yield) must all be strictly controlled, and the organic food label must be used according to the actual yield when selling.

2. Procurement of raw materials

First is the spawn; genetically modified spawn must not be used. Second, the requirements for raw materials: first, use raw materials that have been certified organic, such as organically certified wheat, whose straw can be used for organic mushroom cultivation, and the certification number must be indicated; second, use original ecological raw materials, such as wood chips processed from tree branches and trunks in primeval forests. Third, for auxiliary materials, such as plastic mushroom bags, materials that meet the requirements of organic food should be used.

3. Formula and treatment of the substrate

Generally, tap water from towns and cities that meets drinking water standards can be used. For self-provided wells, the relevant departments should be asked to conduct testing, and ordinary groundwater, reservoir water, etc. must not be used. The ingredients should be scientifically designed according to the cultivated variety, and chemical fertilizers, chemical drugs, etc. must not be added arbitrarily.

4. Management and operation of mycelial growth

For the treatment of the mycelial growth site, bleaching powder, etc. can be used for spraying and disinfection, and the mushroom bags should be kept off the ground and cultivated on shelves. The cultivation room should use insect-proof nets, black light lamps, etc. to control pests. Other operations can be carried out according to conventional methods.

5. Mushroom fruiting management and sorting

For disinfection of the fruiting shed, refer to the mycelial growth room, and lime powder can be spread on the ground; the inside of the mushroom shed should be arranged according to the cultivated variety and cultivation mode, etc., and after thoroughly cleaning and ventilating, spray walls and ground with 5-15% lime supernatant, and ventilate appropriately; the water used for moisture retention should meet drinking water standards; any prohibited drugs, hormones, etc. must not be used.

When harvesting, latex gloves should be worn, and tools, containers, etc. should be disinfected in advance with alcohol or lime solution. For small-batch harvesting, hands should be washed clean with soap before operation; after harvesting, gather in the processing workshop for sorting, remove the substrate residue carried at the base of the stipe, and carry out grading and boxing; after thoroughly cleaning and ventilating the low-temperature warehouse, spray walls and ground with 10% lime water solution, and after natural drying, the products can be temporarily stored.

6. Transportation requirements. Generally, fresh mushrooms can be transported by insulated vehicles and transfer boxes, and there must be no oil stains, pesticides or other chemical contamination in the compartment, and they must not share a vehicle with other non-organic foods.

II. How to prevent the occurrence of dead mushrooms during mushroom cultivation?

1. Scientifically and reasonably configure the culture material so that the carbon-to-nitrogen ratio reaches 28—30:1, and carefully do the composting work;

2. High-quality spawn should be selected, and aged and contaminated spawn should be eliminated in time; create suitable conditions for mycelial growth and development, and strictly prevent high-temperature cultivation;

3. During the fruiting period, close attention should be paid to weather changes, adjust the shed temperature according to the air temperature, strengthen ventilation and air exchange, and strictly prevent high-temperature phenomena inside the shed;

4. Pay attention to frequent ventilation and air exchange in the mushroom shed (generally 2—3 times a day). When the temperature is high, ventilate in the morning and evening or at night to keep the air fresh.

5. Water according to the mushrooms' condition, and avoid drowning the mushrooms with too much water;

6. After casing soil, reasonably regulate the temperature, maintain suitable humidity in the soil layer, promote the growth of mycelium toward the casing soil layer, and make it shift from vegetative growth to reproductive growth as soon as possible, so that the fruiting body formation site is between the coarse soil layer and the fine soil layer, preventing it from being too high or too low;

7. In production, the comprehensive prevention and control principle of “prevention first, medication as a supplement” should be adhered to, to prevent diseases and pests from being brought into the mushroom bed with the culture material, eliminate sources of diseases and pests in the casing soil, thoroughly remove pathogenic bacteria and pests in the mushroom shed, and create environmental conditions suitable for mushroom growth. After the occurrence of diseases and pests, promptly remove diseased mushrooms and dead mushrooms, and use drugs for prevention and control to avoid spread and expansion.

8. When picking mushrooms, the movements should be light and careful to avoid artificial damage.