What are the precautions for bag-cultivated white fungus?
What are the common mistakes in bag-cultivated white fungus? Please introduce some mistakes that farmers often make when using bag cultivation of white fungus, resulting in poor yield and quality; the following lists some common mistakes in bag-cultivated white fungus for everyone to learn from. Mistake one: improper cultivation season: under natural temperature conditions, indoor cultivation of white fungus is best in spring and autumn...
What are the common mistakes in bag-cultivated white fungus? Please introduceSome farmers often make mistakes when using bag cultivation of white fungus, resulting in poor yield and quality; the following lists some common mistakes in bag-cultivated white fungus for everyone to learn from.
Mistake one Improper cultivation season:
Under natural temperature conditions, indoor cultivation of white fungus is best in spring and autumn, but some growers blindly inoculate early or late, resulting in cold spells in spring and high temperatures in autumn, so the mycelium grows weakly under adverse conditions. Especially in autumn cultivation, the temperature is unstable, and particularly when high temperatures occur, the mycelium is damaged, affecting fruiting and yield.
Mistake two Lax control at inoculation:
The inoculation room and tools are not thoroughly sterilized, the sanitation around the inoculation room is poor or it is close to a food brewing factory; operators carry contaminants into the room on their clothing; inoculation is not carried out according to aseptic requirements, leading to contamination by miscellaneous bacteria.
Mistake three Poor temperature control during mycelial growth:
After inoculation of white fungus, the first 3 days are the germination stage, and days 4-12 are the growth stage. Regarding temperature requirements, the germination stage should not exceed 30°C, and the growth stage should not exceed 28°C. Some growers do not master this upper temperature limit well. During mycelial growth in autumn cultivation, when the temperature is exceeded, they do not take measures such as spreading out the bags to dissipate heat, causing the mycelium to suffer high-temperature damage, black water to exude from the openings, and rotten fruiting bodies to occur; during mycelial growth in spring cultivation, when a spring cold spell occurs, they do not heat in time, leaving the mycelium at low temperature for a long time, resulting in white mucus exuding from the openings. Both directly affect fruiting and yield.
Mistake four Missing the timing for opening and expanding the holes:
The suitable mycelial age for opening the bags to increase oxygen is usually divided as follows: about 10 days for making small openings, then tearing off the adhesive tape after 2-3 days, and then cutting the film to expand the holes after another 2 days. These three steps take 15-16 days. If completed in one go, the mycelial age is 14-15 days. Growers often delay the time for opening and expanding the holes, causing severe oxygen deficiency in the mycelium inside the bag, leading to weak growth, difficult or uneven fruiting, and reduced yield.
Mistake five Excessive water spraying for humidification:
After the bags are opened to increase oxygen and covered with paper, if water is not sprayed in time, respiration inside the bag is vigorous, water evaporates quickly, the mycelium at the openings dries up, and primordia are difficult to form. Some growers, as soon as they see primordia form, spray directly with a spray gun just as they do for thinning the primordia of black fungus, washing the primordia away. White fungus primordia consist of one grain or one cluster; excessive water spraying affects the fruiting rate and young fruiting bodies; in addition, spraying with doors closed and poor ventilation causes mold outbreaks and rotten fruiting bodies; some also have cultivation racks that are too high, so during spraying the upper layers receive no water while the bottom layers become too wet, resulting in uneven fruiting between upper and lower layers, and even water shortage in the upper layers, causing poor development of fruiting bodies.
Mistake six Improper house or shed structure:
When white fungus is cultivated in old houses, most have only a single door and lack windows, so air does not flow properly. Therefore, ventilation near the door is good and the fruiting bodies grow well, while those farther inside grow poorly. Some cultivation houses do not have ventilation windows above, so after spraying water to increase humidity, water vapor rises and drips down, collecting on the bags on the top layer of the cultivation racks and causing rotten fruiting bodies in the top-layer bags.
Mistake seven Poor spawn quality:
The spawn itself is not pure, carrying miscellaneous bacteria or viruses, especially actinomycetes, mixed in the spawn. After inoculation, their ability to germinate is extremely strong, overpowering the white fungus mycelium, so that fruiting becomes impossible; in some cases, because the Hypoxylon mycelium degenerates, after inoculation it initially grows normally and appears black, then gradually fades to white and disappears midway, so that the entire batch fails to fruit; in other cases, because the ratio of the two kinds of mycelium is unbalanced during spawn production, the Hypoxylon mycelium is too vigorous and dominant while the white fungus mycelium is inhibited, resulting in slow fruiting or a low fruiting rate.
Mistake eight Failure to control insects in time:
Before the bags are opened and the tape is torn off, no pesticide is sprayed. After opening, mites burrow into the openings and bite and eat the mycelium, making fruiting impossible. Some also fail to install screen windows on doors and windows. Especially in spring, when fungus gnats differentiate into young fruiting bodies, swarms of fungus gnats fly in through the windows, and their reproduction rate is extremely high. They lay eggs at the openings, forming larvae that burrow into the holes and chew the mycelium, causing batch failure.
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