Grow mushroomsIt's not hard to say, it's not easy to say. For almost 15 years, i've been eating bacteria in the village, starting with an acre of mushroom sheds, and then bringing them up to dozens of villagers around the village, the greatest feeling is that mushrooms are the lowest edible at the entry threshold, but that they can grow in a stable manner much more so that the formulation, temperature and humidity are all the same. The next is to spread out the roads that have been stepped on over the years and to save our friends who have just begun their work a little bit。
What about the mushroom formula
The foundational formulation of the fungus, which is the foundation of the whole planting process, is more than double the amount of work done behind it, and is accompanied by a lack of filament and mushrooms. The most common formula i've had in years is65% cotton seed shell, 20% corn core, 12% wheat, 1% plaster, 2% sugarThis ratio is stable, and a bag normally produces more than three. If you don't have a cotton seed shell locally, you can replace it with wood, but the scale is the same: 70% of wood crumbs and 10% of millet, otherwise the carbon-nose ratio tends to be biased, and the fungus grows late。
It's readyWater contentIt's second. I usually grab a mix tight in my hands, and i can see the beads in my fingers but not drop them. That's about 60%, almost. Don't put your foot in the bag, leave a little air hole to breathe later. The fungicide step uses the usual pressure pot, which is 100 degrees evaporated for eight hours; the high pressure pot is enough for 15 minutes. It's not complete, and the back pollution rate is so high that it's all gone。
How do you control mushrooms
The most suitable temperature for the growth of fungus silk is 22 to 26 degrees, with pressure on 12 to 18 degrees at the mushrooming stage. The temperature difference is the mushroom trigger. Without it, the foundation is undefined. I tend to keep my fungus in bags for 25 to 30 days, moving directly to the outdoors or cold sheds so that it can eat at a temperature difference, and then see the original base of the mushrooms coming out in two or three days, white, one grain coming together。
Temperature control is the most taboo and the rhythm of the mushrooms has been disrupted. In the summer, mushrooms are grown, the roof must cover the sunnet, the floor is covered with sand, the bags are raised, the vents are kept in reverse, and there is no need to be bored. In the winter, it's easier to stay warm, and the plastic film is very good, so it's just a sew at noon. Keep the temperature steady, and every mushroom comes out at a regular time, so you can arrange for pick-ups and sales。
What do we do with the mushrooms
The management of the mushroom season is white. Air moisture should be maintained85 to 90%Water spills to the ground, sprays in the sheds, but not directly to the mushrooms, with more shrouding and thinning. The light is not too bright and the light is enough so that the mushrooms are short and thick and consumers are willing to buy them。
Don't be greedy about the timing, the edges of the mushroom cover are not fully spread, and the insides are freshest when they start to flip. Once the mushrooms are taken, the old fungus is scraped off with a tool, the sound is cut off for two days, the humidity is restored, and the second and the third one goes on. One bag is normal three or four times, and by the fourth, the yield is low, and the rest of the material is fattening。
There's really no secret to planting mushrooms, but to keep the formula right, to keep the temperature and to keep the humidity up. The first bite you must be searching for, the second touch comes out. Mushroom, you take care of it, it won't hurt you。
