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Cultivation method of Agaricus subrufescens

A cultivation method, the technology of Agaricus blazei, applied in the cultivation field of Agaricus blazei, can solve the problems of cost increase and poor fertilizer treatment effect

Inactive Publication Date: 2019-07-19
ANHUI WUYUE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For the above-mentioned prior art, the purpose of the present invention is to overcome the poor fertilizer treatment effect in the Agaricus blazei cultivation method in the prior art, or a large amount of nutrients are added to the fertilizer, resulting in the increase of cost and other problems, thereby providing a method for cultivation The method is improved, and the cultivation method of Agaricus blazei effectively improves the yield and quality of Agaricus blazei without increasing the cost of fertilizers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1) Stacking and fermentation of compost: 100 parts by weight of dry rice straw and 5 parts by weight of cow dung were respectively soaked with water and then composted for 2 days, after adding 0.5 parts by weight of urea, 1 part by weight of gypsum powder and 100 parts by weight of lime powder to water Carry out a fermentation (firstly ferment for 3 days and then turn over the compost for the first time, then continue to ferment for 2 days, carry out the second compost turning, then continue to ferment for 2 days, carry out three times of compost turning, and then continue to ferment for 3 days) to obtain the compost;

[0039] 2) Secondary fermentation: add 20 parts by weight of sandy loam soil and 100 parts by weight of lime powder water to 100 parts by weight of compost, and carry out secondary fermentation at a temperature of 50°C for 2 days, and then sterilize by pasteurization to obtain the base material ;

[0040] 3) Spreading and sowing: Spread the base material ...

Embodiment 2

[0044] 1) Stacking and fermentation of compost: 100 parts by weight of dry rice straw and 20 parts by weight of cow dung were respectively soaked with water and then composted for 3 days, after adding 2 parts by weight of urea, 5 parts by weight of gypsum powder and 500 parts by weight of lime powder water Carry out a fermentation (firstly ferment for 5 days and then turn over the compost for the first time, then continue to ferment for 5 days, carry out the second compost turning, then continue to ferment for 5 days, carry out three times of compost turning, and then continue to ferment for 5 days) to obtain the compost;

[0045]2) Secondary fermentation: Add 50 parts by weight of sandy loam soil and -200 parts by weight of lime powder water to 100 parts by weight of compost, and then carry out secondary fermentation at a temperature of 65°C for 4 days and then sterilize by pasteurization to obtain the base material;

[0046] 3) Spreading and sowing: spread the above-mentione...

Embodiment 3

[0050] 1) Stacking and fermentation of compost: 100 parts by weight of dry rice straw and 10 parts by weight of cow dung were respectively soaked with water and then composted for 3 days, after adding 1 part by weight of urea, 2 parts by weight of gypsum powder and 200 parts by weight of lime powder to water Carry out a fermentation (first ferment for 3 days and then turn over the compost for the first time, then continue to ferment for 4 days, carry out the second compost turning, then continue to ferment for 5 days, carry out three times of compost turning, and then continue to ferment for 3 days) to obtain the compost;

[0051] 2) Secondary fermentation: Add 20 parts by weight of sandy loam and 150 parts by weight of lime powder water to 100 parts by weight of compost, and then carry out secondary fermentation at a temperature of 60°C for 3 days, and then sterilize by pasteurization to obtain the base material ;

[0052] 3) Spreading and sowing: spread the base material on ...

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PUM

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Abstract

The invention discloses a cultivation method of Agaricus subrufescens, comprising 1) stacking and fermenting a culture material, to be specific, adding water to fully soak a cellulosic material and excrement separately for 2-3 days, adding urea, gypsum power and limestone powder, and carrying out primary fermentation to obtain the culture material; 2) carrying out secondary fermentation, to be specific, adding sandy loam and limestone power into the culture material, and carrying out secondary fermentation at the temperature of 50-65 DEG C to obtain a base material; 3) spreading the base material and seeding, to be specific, spreading the base material to a bed to the thickness of 15-25 cm, sowing a strain to the base material, and covering with film to carry out culturing; 4) carrying outearthing culturing, to be specific, after culturing by film covering is performed until feeding depth of hyphae is not less than 2 / 3 of the thickness of the base material, covering with earth to thethickness of 3-5 cm, and carrying out earthing culturing; 5) managing fruiting, to be specific, culturing under the temperature of 18-28 DEG C and the humidity of 80-85% until fruiting occurs. The cultivation method of Agaricus subrufescens helps increase the quality and yield at the premise of not increasing the fertilizer cost.

Description

technical field [0001] The invention relates to the field of Agaricus blazei planting, in particular to a cultivation method of Agaricus blazei. Background technique [0002] Agaricus blazei belongs to the genus Mushroom of the mushroom family, also known as small pine mushroom, Brazil mushroom, Boshi mushroom, etc. It is a kind of edible fungus with both medicine and food. Native to southern California, South America and Brazil. It is rich in a variety of amino acids, the whole mushroom is edible, the cap is tender, the stipe is crisp, the taste is good, the taste is pure and delicious; at the same time, Agaricus Blazei contains polysaccharides, steroids, lectins and nucleic acids and other physiologically active substances, making it It has remarkable curative effect on immune regulation, anti-oxidation and liver protection. [0003] Because of its rich nutrition and palatable taste, and even if it is used as a dry product, it can well improve the taste of soup, so it is...

Claims

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Application Information

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IPC IPC(8): A01G18/00A01G18/20
CPCA01G18/00A01G18/20
Inventor 许腾龙李娟朱荣荣何锋陆永明潘文娟
Owner ANHUI WUYUE FOOD
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