How are edible mushrooms cultivated? These practical little tips you need to master

????I. Site selection

It should be far from livestock and poultry farms, garbage dumps, chemical plants and crowded places, and requires convenient transportation, abundant water and a clean, pollution-free supply.

????II. Cultivation management

1. Choosing spawn. According to the local climate characteristics, choose suitable cultivation species and varieties. Do not use aged or contaminated spawn; choose robust, high-quality, disease-resistant spawn.

2. Careful management. Pay attention to the hygiene of raw materials, mushroom bags and tools. Do not pile waste materials near the cultivation room, and they must be composted at high temperature before use. New and old mushroom bags in the cultivation room must be stored separately in different rooms and must never be mixed together, so as to achieve strict sterilization and disinfection and prevent inoculation infection and various secondary infections.

3. Scientific spawn running. For different types of edible mushrooms, according to their requirements for growth and development conditions, scientifically regulate and control the temperature, humidity, light and pH value of the culture room, and ventilate and exchange air appropriately to promote robust mycelial growth and prevent unfavorable environments of high temperature and high humidity.

4. Fertilization. Spraying peptone and yeast extract solution can make the mushroom bodies plump and promote flushing; spraying decomposed human urine, and after spraying, spray once more with clean water; spraying rice vinegar. In the middle and late stages of oyster mushroom growth, spray the mushroom surface with a 300-fold edible rice vinegar solution once a day for 1-3 days before harvest, generally increasing yield by 6%, and the color becomes even whiter; spraying the soaking liquid of the culture material can extend the peak mushroom production period and make the fruiting bodies plump; spraying glucose and calcium carbonate solution has the effect of promoting mycelial growth.

5. Water management. The mushroom house should always maintain good ventilation, and the relative air humidity should not exceed 95%. When the natural temperature reaches 16°C, irrigate the bed once, and afterward spray water once each in the morning, at noon and in the evening every day. When spraying water, try to spray toward the space and the ground, and do not spray onto the fruiting bodies. In low-temperature seasons, it is best to spray warm water that has been warmed by sunlight.

6. Temperature management. The temperature of the mushroom shed is best controlled at 10-18°C. When the temperature is relatively low, extend the time of direct sunlight during the day, and cover the straw curtains tightly at night. When the temperature is relatively high, cover the straw curtains during the day, and uncover them at night.

??? 7. Ventilation management. When the temperature is relatively high, uncover the straw curtains every day to ventilate for 2-3 hours, and ventilate less in low-temperature and windy weather; increase ventilation before and after spraying water in the morning and evening, ventilate less during the mushroom bud differentiation stage, and ventilate more during the mushroom bud growth stage.

??? 8. Light management. During the mushroom bud growth stage, there should be stable scattered light, insist on airing and sunning for 1-2 hours every morning and evening to increase weak direct light, and avoid strong direct light during the mushroom production stage.

????III. Pest and disease control

Edible mushrooms themselves have weak resistance to pests, and once they occur they are not easy to control. The principle of prevention first and integrated control should be adhered to, mainly achieving the control purpose through multiple approaches such as selecting disease- and pest-resistant varieties, physical control, biological control and strengthening cultivation management. Wang Bohui