Method for preventing pileus nodules in late growth period of hypsizigus marmoreus

Abstract

The invention provides a method for preventing pileus nodules in a late growth period of hypsizigus marmoreus. The method comprises the following steps: 1) performing mycelium stimulation on mycelium and cultivation materials after performing initial-stage cultivation and maturation cultivation on the mycelium and cultivation materials for 80-90 days; 2) after performing the mycelium stimulation for 8-10 days and neatly growing mushroom buds, stopping illuminating, reducing the humidity and keeping ventilating; 3) after performing the mycelium stimulation for 12-14 days, starting to illuminate again and keeping ventilating; 4) after performing the mycelium stimulation for 15 days, enhancing the illumination and controlling the temperature and the humidity; and 5) after performing the mycelium stimulation for 16-21 days, enhancing the illumination and synchronously controlling the temperature and the humidity as in the step 4), and after treating for 24-26 days, harvesting and ending. The method provided by the invention can be used for reducing the nodule occurring rate from above 85% to below 5%, thereby ensuring the excellent exterior quality of edible mushrooms.

Description

technical field [0001] The invention relates to a method for inhibiting the nodulation of edible fungi, in particular to a method for inhibiting the nodulation of the mushroom cap at the later stage of growth of shimeji mushroom. Background technique [0002] The consumption and cultivation of edible fungi has a long history. In recent years, with the continuous artificial domestication and successful cultivation of wild species, as well as the expansion of production scale, the use of edible fungi not only as a general food, but also as a health food and functional food has set off an upsurge. . [0003] Hypsizygus marmoreus, also known as jade mushroom and crab-flavored mushroom, is a rare and precious edible fungus. The first artificial cultivation began in Japan around 1978. It is delicious, crisp and tender, and rich in nutrition. Fresher than Pleurotus ostreatus, the flesh of the mushroom is thicker than that of Shiitake mushroom, its quality is tougher than that of S...

AI Technical Summary

Problems solved by technology

[0005] However, in the factory production process of shimeji mushrooms, some varieties introduced and transformed from Japan have strong mycelium vitality and vigorous growth in the early stage of growth, but in the late stage of growth, that is, after budding and fruiting, the mycelium often dedifferentiates again and becomes Restoring the growth of mycelium on the surface of the cap, and even small bumps or nodules on the surface of the cap, although it has no effect on the yield and the nutritional and eating quality of mushrooms, but it has a fatal blow to the appearance and sales quality of mushroom products. Directly affect the sales quality of fresh mushrooms

[0006] Pimple fruiting or nodulation on the surface of the cap is a very complicated phenomenon, which is determined by the genetic characteristics of the variety, but external conditions also have an important influence. Insufficient cultivation and maturity in the early stage, and poor environmental control during the growth period also cause lumpy mushrooming or important cause of nodulation

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