Cultivation management 1. Select the strain. According to the local climate characteristics, suitable cultivation types and varieties should be selected. aging or contaminated strains should not be used. Strong, high-quality and disease-resistant strains should be used. 2. Fine management. Pay attention to the hygiene of raw materials, bags and tools. The waste should not be piled up near the cultivation room and must be treated with high temperature compost. The old and new bacteria bags in the cultivation room must be stored separately from each other, and must not be mixed, so as to be strictly sterilized and disinfected to prevent infection and various secondary infections. After each mushroom collection, the mushroom root, the mushroom and the mushroom body falling on the ground should be removed, and the mushroom house should be cleaned in time and re-sterilized. 3. Scientific breeding. For different kinds of edible fungi, according to the requirements of growth and development conditions, scientifically regulate the temperature, humidity, light and pH value of the culture chamber, and properly ventilate the gas to promote the robust growth of mycelium and prevent high temperature and high temperature. The unfavorable environment of wetness must be strictly controlled in all aspects of strain selection, culture ratio, stock fermentation, inoculation and mushroom management, and cultivate robust mycelium and fruiting bodies to enhance their disease resistance. 4. Fertilize. Spraying peptone and yeast extract solution can make the mushroom body thick and promote the tide; spray the decomposed manure and urine, spray it again, then spray it with water once; spray rice vinegar. In the middle and late growth stage of Pingru, the mushroom surface spray is sprayed with 300 times of rice vinegar, once a day for 1-3 days before harvesting, generally 6% increase, and the color is more white; spray culture leaching solution, Prolong the peak period of the mushroom and make the fruit body thick; spraying glucose and calcium carbonate solution can promote the growth of mycelium. 5. Water management. The mushroom house should always be well ventilated, and the relative humidity of the air should not exceed 95%. When the natural temperature reaches 16 ° C, the water is poured once in the bowl, and the water is sprayed once a day in the morning, in the middle and in the evening. Spray water as far as possible to the space and the ground, do not spray onto the fruiting bodies. It is best to spray warm water that has been sun-dried during the cold season. 6. Temperature management. The temperature of the mushroom shed is best controlled at 10-18 ° C. When the temperature is low, the time of direct sunlight is extended during the day, and the grass curtain is covered at night. When the temperature is high, the curtains are covered during the day and the curtains are uncovered at night. 7. Ventilation management. When the temperature is high, the curtains should be uncovered every day for 2-3 hours, and the low-temperature and windy weather should be less ventilated; the ventilation should be increased before and after spraying in the morning and evening, the ventilation of the mushroom buds should be less, and the buds should be ventilated during the growing season. 8. Lighting management. Mushroom buds should have stable scattered light during the growing season, insist on drying in the morning and evening for 1-2 hours, increase the direct light, and avoid direct sunlight during the mushrooming period.
Pest Control The edible fungus itself has weak resistance to pests and is difficult to control once it occurs. The principle of prevention-oriented and comprehensive prevention should be adhered to, mainly from the selection of pest-resistant varieties, physical control, biological control and enhanced cultivation management.
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