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Moderator: Hello everyone, here is the "Rural Micro Classroom", today we are very honored to invite Wang Hua, a teacher from the Institute of Edible Mushrooms of Shanxi Academy of Agricultural Sciences. Hello, Teacher Wang.
Teacher Wang: Hello host, hello everyone.
Host: In the last program, Teacher Wang Hua told everyone about the germ management of Bailing mushroom, what should we pay attention to after 15 to 40 days?
Teacher Wang: Well, then I will talk about it again, after 40 days, the mycelium is basically full of bags, and the technical essentials at this time are actually a process of post-maturity cultivation. First of all, the temperature should drop at this time, the temperature is basically maintained at 18 degrees to 24 degrees, the control can not exceed 25 degrees at about 22 degrees, the humidity is still 70%, the air is still fresh, at this time, it is necessary to ventilate, dehumidify, cool down, the light is still maintained in the dark light, and then the appropriate light is added in the later stage. Bailing mushroom hyphae after the bag is full of mushrooms it will not immediately produce mushrooms, it must go through 30 days to 40 days after a mature cultivation period to produce mushrooms, hyphae just full of bags when its bags are soft, hyphae are also relatively rare, at this time the effective accumulation of temperature and nutrient accumulation are not enough, should be controlled at low temperature stimulation, that is, the bags in 22 degrees of culture, let the hyphae decompose and accumulate nutrients, and then thicken after the twist together, lay a foundation for the mushroom. If the inoculated fungus at this time the color becomes vermilion brown, and there is soy sauce color yellow water secretion, then it is necessary to remove the aging fungus to prevent infection, if the yellow water should be eliminated in time, then we observe the reference sign of the maturity of the bag: the hyphae are white, thick, dense, there is a small amount of thin skin, the two ends of the inoculation or different positions of the bag have light yellow water droplets secretion, the effective accumulated temperature can not be less than 1600 degrees Celsius, the time is not less than 60 to 80 days, The fungus bag is going to become hard, the hand has a clear sense of lightness, there is a hollow sound when beating, and when it reaches this standard, it is necessary to carry out low-temperature freezing to promote ripening. The following is to introduce to you a physiological maturity of the white spirit mushroom judgment method, one is to calculate the number of days after the hyphae grow in the bag, generally at least 20 days, at least 15 days, the long is 30 to 40, the time is not limited, the other is to calculate the effective temperature of the bag. The second point is to see whether the mycelium is dense, bright white, thick, the accumulation of material shrinkage is not, if the plastic bag has wrinkles, has produced mycoderm or slightly mycoderm, the uncertain position has a yellowish water droplet secretion. The third one has to be supported, look at its weight, the bag, it was originally very heavy, it became lighter, at this time its weight has changed, it has changed with a sense of trembling, how much lighter than the original, one-fifth or one-quarter. The fourth point is to touch and pinch whether this is solid and hard. The fifth is slapping, that is, the sound of tapping it just now has a sense of hollowness, the sound is crisp and bright rather than a turbid sound, there are different degrees of hollow sound on it, at this time the hyphae are more mature, and then its nutrition has been decomposed, and the accumulation has reached the requirements of this mushroom. There are three standards for mushroom production: one is to achieve physiological maturity; the other is to go through low temperature freezing to promote ripening; third, the water content is 55% to 60% at this time, which is lower than the original water content, and the three are indispensable. The whole management process we talked about so much, that is, to maintain a constant temperature, avoid light, try to control the temperature of the culture at 20 degrees to 23 degrees, and to properly ventilate to avoid direct light, that's it.
Moderator: Okay, at the end of the program, we once again thank Mr. Wang Hua for being a guest of our program, this program ends here, we will meet again in the next issue.