Elements of summer mushroom cultivation technology
What are the main elements of mushroom cultivation that growers need to learn to be more responsive when planting mushrooms? The following is an introduction to the idea of growing mushrooms in the summer, which i hope will help you。
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Can we eat mushrooms during the lactation period
They eat mushrooms while breastfeeding. The mushrooms, which increase milk, prevent sacrificial diseases, promote healing, healthy liver and human immunity, are good nutritional health foods for breastfeeding mothers。
1. Herbs and mushrooms have the effect of irritating, and breastfeeding mothers consume more breast feeding, especially for breast-feeding mothers who have insufficient milk. Lactating mothers eat more nutrition and energy for the baby。
2. The active ingredient of mushrooms enhances the functioning of t-lymphocytes and promotes metabolism in humans, thus increasing the immunity of organisms against diseases. Pregnant women also have strong physical fitness and increased resilience to disease。
3. The presence of coarse fibres, semi-coarse fibres and carpenters in mushrooms, which are difficult to digest in humans, provides a balance in the intestine water, absorbs the remaining cholesterol, sugar and removes it from the body, and is beneficial for the prevention of constipation, intestine cancer, artery sclerosis and diabetes. Breast-feeding mothers eat for intestines and constipation。
4. The mushrooms contain glycerine, which has a significant effect on the reduction of blood pressure. Breast-feeding mothers eat effectively against hypertension。
2 elements of a summer mushroom cultivation technique
Preparatory work for mushroom cultivation
Herbs and mushrooms are high-temperature mushrooms suitable for summer cultivation. Because of the relatively simple method of pre-planting mushrooms, many mushroom farmers focused their management on the period after the mushrooms entered the shed. However, journalists do not believe that the planting of mushrooms, as well as their preparation for the preceding period, is equally important, and once the preparatory work is not completed, the entire reproductive period of mushrooms will be greatly affected。
First, get the mushroom shed disinfected. First, it cleans the leaves in the shed, clears the shed, sprays the whole shed with 5 per cent lime water or deep white powder, closes the vents for closed mushroom sheds, disinfects the cascading with formaldehyde or potassium permanganate for seven days and vents. For poorly closed mushroom sheds, 5 per cent formaldehyde is sprayed with floor walls, which then enter the shed for a week。
Second, prepare the base. There is a great deal of culture suitable for the growth of mushrooms, mainly cotton shells, waste cotton, straw and straw. Among them, scrap cotton is the best, followed by cotton seed shells, with a slight difference between straw and straw. In recent years, the price of waste cotton and cotton seed shells has increased significantly the cost of the production of edible bacteria, and vegetable farmers can choose resource-rich and inexpensive raw materials, such as wheat straw, as appropriate. Here, for example, the treatment of raw materials is described: the use of the same year's harvest, unsweeted, untempered straw. Wrestlings of wheat are spread over the ground, crushed with stones or wheeled with wheel, so that it is broken and softened, and the straws that are thrown out directly by a combined harvester are also selected. Crushed wheat was immersed overnight at a concentration of 2 per cent lime water, where foot-stamping led to softening of the wheat straw and sip water, and was then extracted for fermentation. Scrambles of soaked wheat, 1. 5 metres tall and 1. 5 metres wide, for an unlimited length. When stacked, the plastic sheeting is covered, the temperature is kept wet and the fermentation is facilitated. When the central temperature of the barley is raised to about 60°c, it is maintained for 24 hours, then it is rolled over and the outside barley is rolled into the core to level the barley. When the core temperature rises to 60 °c after a dump, it is maintained for another 24 hours and fermentation can end. The fermentation time is generally about five days. During fermentation, the timing and temperature of fermentation should be controlled to prevent over-fermentation, resulting in large-scale breeding of fungi and nutrient consumption. End fermentation, check the quality of the fermented straw。
The criteria for fermented barley are softness of the barley, waxing of the surface, smouldering of the hand, gold and fragrance of wheat. There is a small amount of white fungus, with a water content of about 70 per cent, and a small amount of water droplets can be squeezed out with a hand holding。
Choose the right form for planting mushrooms
There are a number of cultivation models for herbs, which are often used for arch-crop and ditch-level cultivation. The vegetable farmers may choose different cultivation methods from different sites。
1. Cultivation on the mantle: normally a bed of 1. 2-1. 4 m wide, with a depth of 0. 2 m, a back-shaped bed of the turtle, 10 cm wide girdles on both sides, and a planting of seeds; and, secondly, on the third day after seeding, with a gap of 0. 3-0. 4 m into the accelerator, after which a plastic film on the surface of the material is removed from the arch, the open shed shall be covered by two additional layers of straw, with a single layer under the shade. During the fungi period, in addition to ventilating the membranes, the ditches should be filled with water, with one cooling and the other keeping the bed-based soil at a high water retention rate. When temperatures exceed 35°c, the grasshoppers shall be wet repeatedly every day. On the fourth day after the inoculation, no later than seven days, the mushrooms will be ready for respiration, after which management should focus on ventilation, cooling and wetting. The shades can be removed from the dark or small rain weather and at night. They can be covered only with grass, which can be both ventilated and sufficiently dispersed, and can be effective in wetting, but attention should be paid to the fact that heavy rain is not allowed to lift the membranes, when the weather is clear, sunlight is straight and the temperature of the shed is rising rapidly, thickening the cover and water is sprayed, around 10 centimetres can be lifted at night to fill the permafrost with water, so that the permafroses can be filled with water, so as to enhance the ventilation while they are wet and cool。
2. Trench plane cultivation: the soil is to be levelled in the shed, 20 cm deep and 120 cm wide, and water is to be filled; the surface is to be levelled and planted to keep the ground level, and in order to keep the humidity under control, the roof of the shed is to be covered with sunnets or old straw curtains. The greatest advantages of this approach are lower temperatures and higher soil moisture, which can provide an appropriate temperature environment and moisture conditions for the base materials, especially in the management of moisture, and a unique advantage over the previously described planting methods, but care should be taken to protect against rain drainage, otherwise it is highly likely to cause flooding and affect or impair normal mushroom production。
Seize environmental control during mushroom season
Herbs and mushrooms are high-temperature varieties, but in order to achieve high yield and high-quality production results, they need to be managed well, especially with regard to the management of temperature and humidity。
First, temperature control. The most appropriate temperature range for mushrooms is 28-32°c; the temperature in the summer shed is high, and specific cooling measures can be achieved through a series of measures such as thickening of cover, wetting of grass, watering in the shed and ventilation at night. Under suitable temperature conditions, mushrooms are larger and open late; for example, at 33°c and above, mushrooms are significantly smaller and open quickly, significantly reducing the incidence of commercial mushrooms。
Second, catch air management. In order to uphold the principles of high ventilation at night, full ventilation during rainy days, early ventilation, low ventilation or lack thereof during high-temperature periods during the day, the first is to keep the temperature in the shed relatively low, the second is to keep the temperature in the shed relatively stable, facilitating the production of good mushrooms and reducing morbidity。
Again, water management. Water is an important material condition (basic and bed-based water) as well as an indispensable environmental condition (air moisture). In general, maintaining 60-70 per cent of the base content with water and a higher or near saturated bed base with water, as well as about 90 per cent of air moisture, is an important basis for ensuring that mushrooms have high yields. Production should be regulated flexibly in accordance with prevailing local conditions。
In addition, light management. Herbs and mushrooms require light and cannot accept strong light, and production should be managed according to the characteristics of the strain. It is generally easy to read newspapers in the shed, about 400-500 lekes. Regulation may be carried out by way of import/export, ventilation, and the opening of the edges around the shed。
How to store 3 mushrooms
One, mushrooms can be frozen and preserved
The mushroom is a vegetable that can be stored in cold storage, but when it is purchased it cannot be placed directly in the refrigerator, it should be burned with fresh water in the pot, with a small amount of salt for food, then boiled and then boiled, then took the cooling out of the bag and put it in the freezer, so that it can be fresh in a dozen days。
The mushrooms can be frozen and preserved
If more fresh mushrooms are purchased, they can be used for cold storage by placing them in a few preservation bags, sealing them up and putting them directly into the freezer room of the refrigerator, freezing them, taking out a small bag of cold water when they want to eat, at a time when the mushrooms are still fresh, although they have lost some moisture。
How do we wash mushrooms
The best way to do this is to put the mushrooms in the water, which is covered in the same direction, and then immersed for 15 minutes with a finger, convulsing in the water and changing the water several times, so that the mushrooms can be washed clean and without harm to their appearance。
How to buy mushrooms
1. Distinguishing by colour. Herbs and mushrooms are usually of two colours, brown and white, and it is better to choose non-surface yellow and non-silt-free when buying。
2. Formally distinguished. Fresh, young, spiraled mushrooms should be chosen. It's usually hard, not soft. The mushrooms are intact, no umbrella, no release. It is important to see clearly that there is no decay, no rupture, no mechanical damage. The mushrooms are fresh。
3. Finally, it is possible to smell the presence of grass mushrooms in their noses and to see whether they contain worms. If it's dead mushrooms, sticky, shrinking or degenerative, it must not be bought. The best is not to carry any dirt or anything like that。
We all need to be clear about the fact that fresh food is good for the human body and that if it is of poor quality, even if it has its own high nutritional value, it is not good for the human body, but it is bad for the body to experience a qualitative change。
Five of them are for anyone
What's a good place to eat? A lot of friends who cook with mushrooms as food have probably not thought about it. It is important to know that chinese people are concerned with the nutritional effects of cooking materials and are better able to produce good foods for the appropriate population and produce good food for all。
Chinese doctors believe that mushrooms are cold, odoury, salty and non-toxic. The general population is fit for consumption with a diet of heat, temperament, hot heat, acupuncture, increased milk, prevention of bad blood, promotion of trauma healing, healthy stomachs, and enhanced nutritional efficacy of human immunity。
Breastfeeding women and diabetics are particularly suited to eating mushrooms. You know, mushrooms can help slow down human uptake of carbohydrates and are good food for diabetics. It's good to milk fish soup with mushrooms。
Friends with digestive tumours are also suitable for eating. Since mushrooms contain more coarse proteins than mushrooms, other nutrients are more or less the same as wood-based edible fungus. They also inhibit the growth of cancer cells, especially in the treatment of digestive tumours, and strengthen the vitality of the liver and kidneys。
