1. Pleurotus is a low-to-medium cultivar that is extremely sensitive to temperature and its mycelium adapts to a wide range of temperature, and can survive at a temperature of 4°C to 37°C, but its growth phase temperature is 23°C to 28°C. Appropriately, the temperature of mycelial maturing should be 5°C~30°C, and the temperature range of the mushrooming should be 0°C~25°C. However, the temperature of the bud stage at the early growth stage should be 8°C~13°C, and the growth temperature of the young mushroom at the late stage should be 15°C. °C is appropriate. It is not difficult to see from it that the growth of the fruiting body of Pleurotus nebrodensis requires the temperature to be low and then high.
Second, Bailing mushroom is another feature is that the growth of mycelium requires a long post-maturation stage to achieve physiological maturity, that is, after the mycelium of the Pleurotus negundo bacillus is full of hyphae, it cannot be directly mushroomed like a oyster mushroom, but must pass through. A mycelium maturation period can produce mushrooms. According to the characteristics of strains, this stage generally takes about 60 days, and individual strains even up to 80 days, the production arrangement is extremely inconvenient, greatly prolonging the production cycle, and relatively reducing the production and operating efficiency. The Bailing Mushroom artificially controls the high-quality, high-yield technology of short-term cultivation. Its core is to artificially regulate the temperature of the hypha hyphae during the post-ripening period to achieve the purpose of shortening the ripening period and smooth fruiting. Basic practice: first adjust the temperature of mycelial maturation period to 30 °C, maintain it for 10 days or so, make the hyphae fully developed, then lower the temperature, maintain the temperature at 0 °C ~ 10 °C for 15 days, so that the hyphae Relatively unfavorable conditions form self-protection, thereby accelerating the development process. Normal strains can be successfully transferred to reproductive growth through a temperature-controlled cycle, and individual strains require two temperature-control cycles for transfer into reproductive growth.
3. When the bag has a more pure white color and a percussive hollow wood sound, higher hardness and stronger elasticity, it can be removed from the cold room and moved into a plastic greenhouse. At this time should try to increase the temperature of the greenhouse, increase humidity, give the appropriate amount of light stimulation and greater ventilation. About 7 days into the plastic greenhouse, the inoculation block appears slightly yellow bacteria. Afterwards, the temperature should be reduced as much as possible until it emerges. In general, the shelf temperature should be kept below 15°C during this period, cover the grasshoppers, strengthen the ventilation in the morning and evening, and strengthen the ground watering and space water spraying. Only a few days below the low temperature of 15 °C, mushroom buds can be formed quickly.
4. In general, each fruiting surface can produce 1~3 mushroom buds. Before the completion of differentiation, the buds should be detached, leaving only one mushroom bud.
Second, Bailing mushroom is another feature is that the growth of mycelium requires a long post-maturation stage to achieve physiological maturity, that is, after the mycelium of the Pleurotus negundo bacillus is full of hyphae, it cannot be directly mushroomed like a oyster mushroom, but must pass through. A mycelium maturation period can produce mushrooms. According to the characteristics of strains, this stage generally takes about 60 days, and individual strains even up to 80 days, the production arrangement is extremely inconvenient, greatly prolonging the production cycle, and relatively reducing the production and operating efficiency. The Bailing Mushroom artificially controls the high-quality, high-yield technology of short-term cultivation. Its core is to artificially regulate the temperature of the hypha hyphae during the post-ripening period to achieve the purpose of shortening the ripening period and smooth fruiting. Basic practice: first adjust the temperature of mycelial maturation period to 30 °C, maintain it for 10 days or so, make the hyphae fully developed, then lower the temperature, maintain the temperature at 0 °C ~ 10 °C for 15 days, so that the hyphae Relatively unfavorable conditions form self-protection, thereby accelerating the development process. Normal strains can be successfully transferred to reproductive growth through a temperature-controlled cycle, and individual strains require two temperature-control cycles for transfer into reproductive growth.
3. When the bag has a more pure white color and a percussive hollow wood sound, higher hardness and stronger elasticity, it can be removed from the cold room and moved into a plastic greenhouse. At this time should try to increase the temperature of the greenhouse, increase humidity, give the appropriate amount of light stimulation and greater ventilation. About 7 days into the plastic greenhouse, the inoculation block appears slightly yellow bacteria. Afterwards, the temperature should be reduced as much as possible until it emerges. In general, the shelf temperature should be kept below 15°C during this period, cover the grasshoppers, strengthen the ventilation in the morning and evening, and strengthen the ground watering and space water spraying. Only a few days below the low temperature of 15 °C, mushroom buds can be formed quickly.
4. In general, each fruiting surface can produce 1~3 mushroom buds. Before the completion of differentiation, the buds should be detached, leaving only one mushroom bud.
Chestnut,Fresh Chestnut
JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com