The shelf mushroom is a mode of mushroom cultivation. Now it has become one of the main ways of mushroom production in the Taihang Mountainous Region in the western part of the province. It is mainly planted in low-temperature varieties, the products are exported to southern markets such as Shanghai and Shenzhen, and the economic benefits are much higher than other planting models. In recent years, the author visited the edible mushroom cultivation gardens in the mountainous areas in the western region to conduct research on the management of mushroom mushrooming, to learn about some common practices of mushroom farming management, to summarize some good experiences, and also to discover that Some questions. In order to enhance the awareness of the mushroom farmers' management of mushroom mushrooming, and to improve the management skills of the mushroom farmers, combined with my own practical experience over the years, I present the following insights on the mushroom management of the shelf mushroom.
First, the first tide mushroom management
After the fungus has undergone germination and color changing process, sporadic mushroom buds can be seen. It is necessary to select the appropriate weather to arrange and take off the bag.
1. Adjust the temperature and humidity to ensure that the bud occurs. After bag removal, enter the budding stage. At this time, it is necessary to keep the humidity of the greenhouses between 80% and 85%, and this is mainly achieved by spraying water in the morning, evening and evening sheds. At the same time, the temperature of the greenhouse should be controlled below 23°C. If the temperature is above 23°C, the ventilation of the mushroom shed should be no less than 3 times per day. It should be carried out in the morning, evening and evening. Each ventilation time should be kept for 30 minutes. If the temperature is lower than 20°C, it should be ventilated every morning, morning and evening, for 20-30 minutes. When the temperature is lower than 13°C, it should be ventilated at least once a day for 20-30 minutes. In actual production, some mushroom farmers do not pay enough attention to it, resulting in a low humidity in the greenhouse, a small occurrence of mushroom buds, and a low yield of the first mushroom. Ventilation is not timely, it will also cause an increase in malformed mushrooms, mushrooms growing fast, thin long handle meat, poor quality, there may be fungal infections.
2. Select scientific methods for triggering buds. Yixian mushroom farmers usually use the stick-pick method, which is undesirable in the management of mushroom shelf. The reason is that the fungus bar has undergone many processes such as inoculation, bacteria generation, bacteria conservation, and color conversion, and the time has been more than six months. These processes are carried out under high temperature conditions in the summer, and the water in the fungus bar evaporates seriously (usually the original bar About 30%). If you use the stick method to bud, the first tide mushroom has a large amount of mushrooms, and it is easy to form malformed mushrooms and the quality is reduced. The scientific method of budding is to inject water to stimulate the buds. Each rod of bacteria is injected with 0.4-0.5 kg of water and reaches a weight of 1.5 kg or more. This will not only be beneficial to the occurrence of mushroom buds, but also ensure the quality and yield of mushroom.
3. Mushroom management. After the mushroom buds enter the mushrooming stage, the management measures at this stage are mainly temperature and humidity control.
Keep shade in the booth to prevent direct sunlight from the mushroom shed. When the temperature in the mushroom shed is above 20°C, it must be ventilated and cooled every day. The temperature should be above 25°C. Ventilate once in the morning, evening, and in the evening. If the temperature is above 30°C, you must reduce the cover film time and spray water to cool down.
When the mushroom bud grows to 2 centimeters or so, it is necessary to reduce the time and frequency of water spraying. Generally, the water spray should not exceed 2 times a day. The amount of water sprayed should be reduced. When the water is harvested, water spray should be stopped or it should be flexibly controlled according to the humidity inside the mushroom shed. Spray water at intervals of 2-3 days, pay attention to the water droplets as far as possible not to fall on the mushroom body, you can also flood the greenhouse floor ground humidification, so that it can increase its commodity value.
Second, harvest
The harvest of shelf mushroom should be based on the market requirements, flexible control of harvest time. However, in order to ensure its good commercial property, it should be harvested when it matures from July to August. It requires no umbrellas and good volume coverage.
Third, tide management
The whole cultivation period of the shelf mushroom can be 4-5. The so-called tidal period is the time when the last tidal mushroom is ready to produce the next tidal mushroom. The whole mushrooming cycle of the mushroom is related to the three stages of autumn fruiting, wintering and spring fruiting in the coming year. The management of tidal flows at each stage is also not the same, but there is a common principle that bacteria cultivation and bacteria accumulation can accumulate nutrients. The specific measure is to seal the shed after one week of harvesting and to stop the spraying of water. The purpose is to restore the growth of the mycelia, and to restore the elasticity of the bacillus. The mycelium is filled with water after the pods have become full. Dry and wet and water temperature differences stimulate mushroom buds, so that the next tidal mushroom.
It should be noted that the amount of water injected by autumn mushrooms and winter mushroom can be slightly larger, and the weight of the sticks can reach about 1.5 kilograms. In the following year, the mycelial growth of the spring mushroom and the first two tides will be flexibly mastered, but the water injection volume should show a declining trend, and the water can not be filled too much, so as to avoid causing bad sticks.
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