Greenhouse Scientific Cultivation of Pleurotus ostreatus

First, the selection of good strains for selection of good strains is the main prerequisite for increasing production and income. The mushroom he selected is 161, which is a wide-temperature type strain. The fruiting temperature is 6-31°C, and the optimum temperature is 10-25°C. It has the advantages of large flower shape, thick flesh, white color, short handle, dense clusters, strong antibacterial properties, early mushrooming, and good commercial quality. It can cultivate 5 batches of mushroom in whole cultivation period with a growth cycle of about 110 days. , is a good strain of mushroom. Second, the scientific preparation of culture materials crushed corncob accounted for 40%, rice hulls accounted for 40%, cornmeal accounted for 18%, lime accounted for 2%, the right amount of water evenly mixed, hand holding a culture material, water seepage, not Dripping water is appropriate. Culture materials require fresh, insect-free, mildew-free, and no impurities. Otherwise it is easy to infect with bacteria, resulting in reduced production. Third, the mushroom shed is completely sterilized before use. The shed is covered with straw curtains and then sterilized. In particular, mushroom sheds that have been produced for many years must be completely sterilized to reduce the contamination of bacteria and pests. 240 m2 canopy with sulfur is used. 1kg, dichlorvos 0.2kg, formaldehyde 0.4kg and sawdust mixed heating, sealed fumigation 24 hours. Fourth, suitable fashion bag inoculation in Baicheng City, Jilin Province Cultivation of mushroom on March 15 bagging. A 25cm wide and 40cm long plastic bag is made from a polyethylene plastic film having a thickness of 0.05 cm, and a 6 cm long corncob is used to form a columnar breathable plug. Put the vent plug on the end of the plastic tube when loading, and tie it with a rope. Firstly lay a layer of bacteria with a thickness of 0.5-1cm, and then put it in a well-mixed culture material, and then put a layer of bacteria. After each layer of culture material, put a layer of bacteria, put a total of three strains of bacteria, After the cultivating material is full, put a further strain of bacteria in the bag mouth, and then put on a breathable plug to fasten. Each bag of dry material weighs 2kg, with a seed quantity of 0.3kg. 5. Pile up the bacteria. Lay a layer of straw on the ground first. Put the straw horizontally on the straw and stack it on top of the straw. Lay it one by one and lay a layer of straw between the layers. The height of the rake is 1.2m. Stratum bag. The pitch is 70cm. In the first 10 days, the temperature is controlled below 15°C. The temperature in the bag is 4-8°C higher than the shelf temperature. After 10 days, the room temperature can be increased to 20-25°C. After about 20 days, the bag can be covered with hyphae. Sixth, the fruiting period management bagging about 30 days, the emergence of bacteria buds. Should unfasten the bag mouth, pull out the vent plug, roll the plastic bag mouth, expose the bud, after the mouth, spray water 2-3 times a day, keep the material surface moist, the relative humidity of the air is kept at 90-95%, temperature Between 15-20 °C. The light should be strengthened to avoid direct sunlight. It should be ventilated 1-2 times a day for a total of 1 hour. Poor ventilation results in dense and small mushrooms. As the mushroom body grows, the amount of water sprayed is gradually reduced to keep it moist, and the amount of water sprayed is too large to cause the mushroom body to fester and darken; too little water causes the mushroom cover to shrivel, crack, and even grow young. death. 7. Timely harvesting and bagging The first batch of mushroom from sowing to harvesting takes about 35-40 days. The harvesting standard is: When the cap is fully expanded, the color changes from grayish white to white, and the spores will pop up. The optimal harvest period. Hold the culture material with your left hand, hold the handle with your right hand, rotate it gently, and place it on the market for sale. After harvesting the first batch of mushrooms, the plastic bag was cut with a knife in time, and the bag was removed and placed back in place. Stop water ventilation for 4-5 days, then waterlessly to keep the material surface moist, about 7 days, the bed has a large number of buds, still managed according to the first batch of management methods. Pleurotus ostreatus is harvested in batches. After each harvest, the dead mushrooms and stipe should be cleaned on the bed to prevent the production of rotten mushrooms. VIII. The most harmful bacteria in the cultivation of Pleurotus ostreatus is bacillary dysentery. Its reproductive capacity is extremely strong, and the individuals are very small. Dispersal activities are difficult to find. When an aggregator is discovered, it has caused damage to production and made it difficult for people to prevent it. Specific prevention and control methods: (1) When the medicine is used for seed dressing and dressing, Kemiling 80-150g is added for every 100kg of dry culture material to be mixed, which can play a good effect of preventing and controlling the bacilli. (2) Strictly grasp the quality of strains before planting the good strains, and inoculate strains with no harmful strains to make the strains pure and clean. (3) sweet and sour gauze trapping method with 1kg vinegar mixed with water 1kg plus 100g of sucrose, dripping 2-4 drops of dichlorvos and mix well, the gauze soaked in with the sweet and sour liquid, and then gauze on the mushroom After the mushrooms were trapped on the gauze, the gauze was removed and the mushroom was burned with boiling water, and the sweet vinegar was soaked again. (Su Yunfeng, Vegetable Technology Extension Station, Baicheng, Jilin Province)

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