Seven key points of corn cob mushroom cultivation At present, only in the autumn harvest season, a large number of corn cobs have been wasted in rural areas. The researchers of the Institute of Edible Fungi, Binhai County, Jiangsu Province, after years of practice have summarized the use of corn cobs to cultivate Pleurotus ostreatus, which has been determined to produce fresh oyster mushrooms per 100 kilograms of corn cob. -150 kg, bioconversion rate of 150% -250%. 1. Selection and processing. The corncob that was fresh and without mold during the year was exposed to sunlight for 2-3 days and crushed into corn kernels without sieving. 7. Pest control. During the whole growth process, there will be different degrees of pests and diseases, and it is necessary to regularly spray 500 to 1500 times the bacteria to prevent the mushroom fungus and 500 times mushroom insect net insecticide. (This article was provided by Han Chaozheng, Institute of Edible Fungi, Binhai County, Jiangsu Province, China. Tel: 0515-4103012 13851113822 E-mail:) Rice is a
finished product made after the process of rice cleaning, glutinous
rice, rice milling, and finished product finishing. The
embryo and aleurone layer of rice contain nearly 64% of rice nutrients
and more than 90% of the nutrients required by the human body. It is the
main food of the people of the South. Rice Long Grain Rice,Basmati Rice,Glutinous Fragrant Rice,Long Grain Basmati Rice Ningxia Saiwaixiang Food Co., Ltd. , https://www.nxswxfood.com
2. Preparation of culture materials. (1) Corn cob 95%, lime 2%, gypsum 2%, superphosphate 2%, urea 0.3%, ketomycin 0.15%. (2) corn cob 95%, lime 2%, gypsum 2%, phosphoric acid 2 Ammonium 0.7%, (or 0.3% for Pleurotus ostreatus), Kemyme Ling 0.15%, Preparation method: First, Kemodulin is dissolved in water, and then mixed in the material, the ratio of water to water is 1:1, and the mixture is turned and mixed evenly. , Reactor fermentation. Stack 1.5m wide, 1m high, and unlimited length piles on the ground. Hit a few holes from the top of the pile randomly down through the hole. Then cover with a plastic film or a straw curtain for stacking. Test the stack temperature after 1 day. Above 60°C, keep turning for 6 hours and turn the outside material inside. The inside material is turned to the outside, and then it is stacked. Fermented to 60°C. After 12-24 hours of storage, the fermentation is completed.
3. Loading and inoculation. When the material temperature drops below 30°C, it can be bagged, and a 4622 cm polyethylene tube bag is used to inoculate according to the three-layer material two-layer inoculation method, that is, one layer of material at both ends (about 2cm), and the seeding amount is material. 15% of the weight of the species, then take the species of the material bag at each end of the play 3 --- 4 ventilation eyes, according to # type discharge, in order to facilitate the fungus.
4. Mycelial cultivation. 2 days after sowing, the material temperature began to rise, attention to changes in material temperature, 2-3 days after a heap, 8 days and then turn a heap, to prevent the material temperature rose above 35 °C. When the material temperature rises to 32 °C, ventilation should be opened in time to reduce the level of accumulation, evacuation of bacteria bags, so that the heat within the bag quickly dispersed to reduce the temperature of the material, bag material temperature is best controlled at about 25 °C, about 10 days Rotate the bag 180 degrees, so that the bottom of the stagnant water, in order to facilitate the uniform bacteria, 20 days or so and then bag down again, put the mycelium growth good bacteria bags together, poor together, contaminated Pick out, light pollution, open the bag mouth and put it in the shade for a few days or cover it with lime powder, and the pollution will move deeper and deeper. The relative humidity of the indoor air is maintained at about 65%. Generally, after 25 days, the mycelium can be filled with bacterial bags.
5. Mushroom management. When the material surface covered with white hyphae, enhance ventilation, room temperature to maintain 10 --- 24 °C, air relative humidity controlled at 85% -90%. Do not spray water buds, when the young mushrooms should be a small amount of water, grow to the size of beans, the number of water spray to increase, maintain air humidity 90%, at 10-25 °C under 5-7 days can be harvested. After the first mushroom was harvested, the debris was cut off to keep the indoor air slightly dry, which promoted the growth of mycelia and accumulation of nutrients, enhanced air and light transmission, and normal management after the formation of the second mushroom. After finishing 2-3 oyster mushrooms, it can make up water and inject nutrient water (its formula is: diammonium phosphate 0.8%, potassium dihydrogen phosphate 0.2%, mushroom robustin 0.15%, (or mushroom special fertilizer 0.3%) each The bacteria bag is about 0.8 kg of nutrient water, and the temperature is controlled at 10-25°C during the whole growth period, and the humidity is 80%-95%.
6. Harvest. Pleurotus ostreatus from the species to the need for about 40 days, when the cap mature eight, the most fruiting body, the highest yield. When harvesting, hold the mushroom handle, rotate it out, or use a knife to cut it off from the base of the whole bush. Don't pull it hard, so as to avoid damage to the material surface, affecting the postharvest mushroom. The whole growth cycle can take 5-6 mushroom.
The carbohydrate in rice is mainly starch, and the edible rice has higher nutritional value.
Storage taboo
Rice
should not be stored at the same time as foods with high moisture such
as fish, meat, vegetables, etc., otherwise it will easily cause water to
cause mildew; rice should not be stored directly on the ground, and
should be placed on a dry, ventilated and clean pad; indoors should be
stored with high moisture content. Otherwise, it
is easy to absorb water and cause mildew; the family avoids rice stored
in the kitchen because the kitchen has high temperature and high
humidity, which has a great influence on the quality of rice.