Conditioning liquid and method for promoting two-time mushroom production of pleurotus eryngii
A technology for secondary fruiting and king oyster mushrooms, applied in fertilizer mixtures, fertilization devices, applications, etc., can solve problems such as the inability to maintain the survival of enterprises, and achieve the effect of ensuring benign and sustainable development
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Embodiment 1
[0025] 1. Preparation of conditioning solution
[0026] Each 1000ml aqueous solution contains:
[0027]
[0028] 2. Secondary fruiting steps:
[0029] After picking the fresh mushrooms in the original mushroom house, clean and disinfect the mushroom house.
[0030] In the original fruiting room, after removing useless bacteria bags, the bacteria bags are still placed layer by layer in a grid pattern.
[0031] 2.1 Bacteria package requirements
[0032] It is required that the bacteria bag is free of miscellaneous bacteria and pests, the mycelium is white in color, and the bacteria block is healthy.
[0033] 2.2 Bacteria Pack Conditioning
[0034] (1) Scratching fungus: remove residual mushroom roots and old fungus skin on the surface of the fungus bag, and remove bad attachments.
[0035] (2) Replenishment: input the prepared conditioning solution at an input speed of 33.4mL / s, combined with supplementing the physiological water for the bacteria package, and replenish u...
Embodiment 2
[0050] 1. Preparation of conditioning solution
[0051] Each 1000ml aqueous solution contains:
[0052]
[0053] Wherein, the growth regulator is obtained by leaching the stalk debris of Pleurotus eryngii (abbreviated as leftovers). Specifically, every 10 kilograms of leftovers are pulverized, added with 10 kilograms of water and 500 ml of 95% medical alcohol, soaked for 24 hours, and filtered to obtain the supernatant to obtain the growth regulator.
[0054] 2. Secondary fruiting steps:
[0055] Through the cultivation management of the same conditions as in Example 1.
[0056] The average output of the final gained bacterium bag is that each bacterium bag output is 276 grams, wherein the fruit body is: the length of the handle is 14.7cm, the diameter is 5.6cm, and the diameter of the mushroom cap is 6.1cm.
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