1Su-jin mushroomsThe complete version of the plant is produced by the institute of bacillus of the shanghai academy of agricultural sciences; the ministry of agriculture's priority open laboratory for bacillus genetic cultivation; shanghai city's priority laboratory for agricultural genetic cultivation; shanghai, 201106. Monopoly or sphinx, fungus lid fan, kidney, circular, flat hemispheric, lateral flat, base uncomfort, maturated, muscular, thin inside, back, with or without rear, 315 cm wide, ash
2, white, tan, surface smooth meat thickness medium, white; fungus condensed, white, narrow, dense, and of varying length, closely entangled in the marrow; bacterium coils white, most of which are protruded with central life, thick and thin, wide, 0. 4-3 cm or thicker, 2-10 cm long, base fuzzy. There are light grays and milk whites, with a strong mushroom handle, 2-3 cm long, medium, white 2. There are currently two strains of mushrooms in the country: one, drawn from japan's “small mushrooms”, 8124 mushrooms, 8124 fungus temperature, grey bacterial caps, ripe and white, short-stretched and concentrated mushrooms; and the other, drawn from taiwan, 8124 mushrooms temperature, light gray, single-born, short-stamped, middle-born or preferential. Sphinx is thin, sweet, and rich in proteins, fungi sugar, vitamins and micronutrients, and contains eight nitrogen-based acids needed in the human body, which are highly nutritious and health-care. The protein content is higher than double mushrooms, mushrooms, herb mushrooms
3. Smallness and low fibre content; according to the institute of sports fertilizers of the academy of agricultural sciences of fujian province, the mushrooms contain proteins of 3. 65-3. 88 per cent, crude fat of 1. 13-1. 18 per cent, reduced sugar of 0. 87-1. 8 per cent, sugar of 23. 94-34. 87 per cent, woody 2. 64 per cent, cellulose of 12. 85 per cent, fruit and glue of 0. 14 per cent, also containing cellulose and mineralin. Its protein content, close to meat, is three to six times higher than that of the general vegetables, and the fungus contains more than 17 amino acids, and, more valuablely, it contains sour acids, lysine, light amino acids, etc. That the human body cannot manufacture on its own, which are often lacking in the daily diet. As can be seen, the fungus is a diet of high proteins and low fats for life. It's delicious, it's uniquely fragrance, and it's called a “smelting mushroom”. As a result, it has become a novelty of the newest bacteria in recent years, fashionable mushrooms, and very popular in the market. Su-jin mushrooms are tropical and subtropical
One of the wild edible bacteria, born in india, was found in 1974 on the mushroom wood of the roth trench at the foot of the himalayas, in addition to the indian service. Separated and planted, it was confirmed that it was a highly productive food fungus. In 1978, the provinces of guangdong, fujian, shanxi and jilin were successful in planting the fungus species that were produced through hong kong. After several years of seeding, fukuming has found that phoenix mushrooms have more advantages in terms of consumption or cultivation, production, etc. Than those normally cultivated. And the fungus grow so well and have a broad base for growth. But..Biological characteristicsIt is difficult to determine the status of classification because of the greater environmental impact and the greater variability, with 25 designations from 1821 (fries) to 1961 (singer). The fungus of the fungus is extremely powerful and has a strong ability to rot
5. Tea slags and banana poles are grown on the backbone of the main raw material, decompose cellulose, semi-fibre, woody, starch, etc. Ii. Biological characteristics: 1. Nutrition: the main sources of nutrition are raw materials from cellulose and woody. Carbon sources, such as cotton seed shells, sugar cane dregs, crumbs, maize cores, soybean straws, are the highest, especially when cotton seed shells are the main raw materials; nitrogen sources, such as wheat, rice, urea and maize powder; calcium perphosphate; potassium phosphate; and so on. The carbon nitrogen ratio is 20-30:l to fit 2. The results of a study by feng zhiyong et al. Of the institute of potable bacillus of the shanghai academy of agricultural sciences show that the most carbon-friendly sources of fungus silk growth are yeast and soluble starch. When semi-lactose is a carbon source, mycelium grows faster, but less so, so it is not suitable to be a carbon source for mushrooms; when glycerine is a nitrogen source, mycin grows faster, but it grows weaker than yeast powder, because
This glycerine is not the best nitrogen source for mushrooms. Temperature: the most suitable temperature for the growth of fungus mushrooms is 25. At 2700, the rate of daily growth of the fungus was the fastest, 7. 22 mm, but it was clearly less than 25 years thick; less than 20, the fungus was aerobic and very slow; above 27, the growth rate of the fungus was significantly lower by 35 or more; and the temperature range of mushrooms ranged from around 10. 30 to 1525 for primary formation and mushroom buds, with temperatures below 10 and very little to produce the base. Less than 15, sub-entity growth slow. The temperature is higher than 25, the mushroom bud grows fast, matures early, and the fungus is more funnel-like when matures. During the mushrooming phase, if there is a larger day and night temperature differential stimulus, the base is easily produced: more than 10 temperature differentials can effectively stimulate the original base division of the sub-entity, but the sub-entity still needs to maintain constant temperature after occurrence to ensure output and quality 5. 3. Humidity (wetity): sphinx originating in heat
7. Rainforest areas with belts are sensitive to the relative humidity of the air and the water content of the culture. The wood crumb culture base has 60 water content, the cotton shell 65 water content, and the rice straw 7072 water content, all of which can grow normally, while the sub-entity occurs with much higher requirements for air moisture than the fungus life. Air moisture below 70 is not readily available in the entity, with the sub-entity growing slowly at 7080, the sub-entity growing normally at 8595, the fungus being thick and tender, and the fungus being thick. A muscular mushroom 2 with a bacterium-stamping effect at a relative humidity exceeding 95%. It would be inappropriate to spray water on mushrooms in order to avoid yellowing and even death. Thus, good moisture control not only improves the production but also the quality of mushrooms. Air: sphinx is an oxygenic fungus, and fresh air is needed during the growth of the fungus and the development of the subbody. But it's more resistant to co2 during the growth phase of the fungus, with co2 in the chamber
Sections within 3000 ppm. The formation and growth phase of the sub-entity requires sufficient fresh air and the concentration of the mushroom chamber co2 is generally within 1000 ppm3. 5. Light: the fungus mushrooms grow well in dark conditions, while the sub-entity divides and developmental stages require light-dispersion. The general light strength is 300,500 lekes. If the mushroom room is too bright, it is not easy to form the foundation, or if the mushroom handles are too short to cover 5. 6 , acid alkalinity (ph value): the fungus fungus fungus can be grown in the range ph4-08, the best growing in a neutral acidic environment is ph6. 0, ph > 6. 0 and the growth rate of the fungus begins to decline; in the range ph4-5 the fungus grows less. Trisculus production: () mother-plant conversion: 1 culturer and 1 pda culturer 105 gills (cooked juice). (2) pda culture x0
9. 5 proteinium. Regular formulation, distribution, sterilization and slope preparation. 2 rotation culture will separate the mother species that are stored or introduced and, under sterile conditions, move a small block of the fungus to the new slope. Cultivated under conditions of around 25, the fungus is slashed. (ii) original, planting culture: 1 culture base and production (1) wheat 95, wood crumb 4, plaster powder 1. (2) cotton seed shell 83, gill 10, lime 3, plaster powder 2, calcium phosphate 2. (3) crumb 74, gill 20, corn powder 5, plaster powder 1. When planting, the cotton shells are fully wet, then coated with acne, plaster, lime, etc., and fully modulated. The nutrients are held in 60170s, in original human bottles or 17 cm x 38 cm plastic bags, and are often extinguished in the ground evaporation pans, 100 maintained at 8h, and fed into the fungi after cooling。
10, 3. After vaccination, they are bred on sterile mushroom bedbeds, keeping the bacterium temperature around 22-25 and air humidity 60-170. After 25-30 days, it's ready to be used in three days. (iii) bacteria conservation: von zhiyong et al. Of the institute of fine bacillus of the shanghai city academy of agricultural sciences conducted a study on the preservation of fungi for fungus. Refrigerator storage requires four transfers a year, which may trigger the activation of a degradation mechanism. In scale cultivation, it has been found that the continuous inactivity of the mother species results in a decrease in the number of singles, and therefore an annual increase in purity is required to ensure that the good qualifiers of the strain are not degraded. Liquid nitrogen storage has been more effective, but equipment and technology requirements are high, with the application of the program to cool down by level and 1-2 activations after extraction
11. Available. Iv. Current domesticPlantation techniquesStatus: 1. Choices for the planting season: on the basis of the biological properties of the fungus and the weather conditions in the gangnam area, it is generally possible to determine the timing of the cultivation and planting of the fungus. In the gangnam area, mushrooms are grown in the sheds, except for normal mushrooms in the months of l, 2, 7, 8 and december, and in the month of l and february, a fungus bag for mushrooms can be produced, so that nine months of the year can be used for the cultivation of the mushroom. If supported by some heating facilities, mushrooms can also be shown for the lower temperatures during the month, essentially for the anniversary. Alternatives and formulations for culture: showoff mushrooms can be grown using basic materials such as wood crumbs, straw and cotton seed shells, respectively. While higher yields can be obtained, cultivation has a longer cycle, and fall cultivation requires increased management across cold winters done
12 ben, with the replacement of straw, cotton seed shells, etc., can achieve the same biological efficiency with shorter planting cycles recommended for use in large-scale production. Several common formulations are as follows: (1) wood crumbs 60, cotton seed shell 15, rice straw 15, gill 10; (2) wood crumb 80, gill 18, plaster 1, sugar 1; (3) wood crumb 59, cotton seed shell 30, gill 10, plaster 1; (4) wood crumb 30, cotton seed shell 30, straw 30, gill 10. Fermentation of raw materials: fermentation of wood crumbs over 2-4-sift screening, decomposition; stacking of piles, with a bottom width of 5-8 m, and a height of 1. 812 m, with an open length, in the shape of the back of the tortoise; and a small amount of lime powder on the surface of wood crumbs, with an even water spray and natural fermentation. 516 days later, the temperature rises to around 60, and the 1st flips, and the piles aim to adjust the position of the internal and external, upper and lower wood crumbs in order to achieve even fermentation; then re-entry is repeated six, one, five, four days apart. Fire
13, three yeasts. It takes about 25 days for the whole wood crumb to fermentate, and the wood crumbs are dark brown and fragrance to be used in 6; straws are cut to one inch by a specialized machine, immersed in ph11 lime water for 48 hours, extracted, washed with water, with a ph value of around 7 and then dredged with extra moisture. Cotton shells and skins are best tanned under the sun for a day, spare. The formulation (4) c/n is relatively low and the requirements for inoculation are higher. According to the results of a screening test of the bag-planting mushroom culture formulations of the wang jianxing bacillus institute of edible culture of fujian luxen county, 49 per cent of wood crumbs, 49 per cent of cotton shells, 1 per cent of calcium carbonate light, and 1 per cent of sugar cane are not only more productive but relatively less expensive, which is worth promoting in rural areas. 3 packaging, sterile, inoculation: containing approximately 6066 water in a plastic bag of 17 x 33 cm (different formulations with different water content rates):
14. Cotton seed shells are formulations of the main material with a water content of 6316% and wood crumbs 60162 of the main material. 250-150 g dry or 500-1,600 g wet weight per bag. The bag can either be filled with plastic rims or plastered. Pack it and get on the stove in time for sterilization. High pressure sterilization requires 0. 103 mpa, steam temperature 121, maintaining 1. 5-2 hours. Upon arrival of the standard, the bag is distributed, and when the inside temperature is reduced to 28, the choice is made to inoculate at night or in the morning in an sterile room or in an inoculation box. The entanglement of the cotton mouth is removed from it, which is connected to the fungus and then back to the bag; the tattered one can hit a 2 cm-wide inoculation on the side of the bag, then access the fungus, where the tape is sealed. Each bottle of fungus fungus can take 40-50 bags. After vaccination, the bag moved
15- indoor fungi culture, with a first three-day temperature of 24-26, promotes the growth of bacterial growth, and after the fourth day, the inside temperature of the bag rises as the body rises as the body of mycelitis rises, at which point it should be moved to 22-23, until the fungus is packed with a bag and able to reach biological maturity (35 days after the general inoculation). However, there are significant differences in the growth rates of the fungus of the cultures and the rates of growth of the fungus in different strains. Four mushrooms management: (i) mushroom management of the first mushroom: the formation of the fungus entity is closely related to temperature, humidity, light, ventilation, and requires at least eight cryogenic differential incentives to form a more integrated foundation. With the highest concentration of nutrients, especially from the first tide of mushrooms, future production is also the highest of all tides. The method used to manage mushrooms is to remove plastic bags from the neck when the bags are opened and to scrape the old bacteria or fat foundation. Keep the mushroom room relatively wet
16, up to 90 (which can be achieved by wetting the mushroom house with a wiping cloth, which is the best wetter) for three to five days in a row, with room temperature at 23-25, with a certain amount of permafrost per day, at which time the mushroom room should be intruded and ventilated during the spray. The requirement for ventilation at this stage is not very strict, so that the co2 concentration is below 1000 ppm. 3 to 5 days later, the foundation on the visible surface has begun to split and a large number of mushrooms have been formed, at which point it should be taken away, with increased ventilation and light time, or full ventilation, but the humidity must remain at 85 to 90 per cent, at which point the fungus will be divided quickly, with the fungus glitter stretching up to 3 to 4 cm and the fungus lid in diameter capable of being sprayed with a small spray, which can be sprayed directly on the fungus, with thin and utilising, especially in the dry weather; the colour of the fungus is influenced not only by the nature of the strain but also by light
17 the concentration of co2 determines the length of the fungus bacterium bacterium, which, in order to meet the market quality requirements for the longer bacterium, requires appropriate reduction in the ventilation and increase in the concentration of co2; mushrooms can be picked after a suitable day, the roots of the fabric and some non-divisive foundations removed from the surface, can be scraped to fresh materials and cannot be sprayed directly to the surface after scratching. If mushrooms are not properly produced in the mushrooms room, the newly harvested bacterium packs will need to be transferred to facilitate the management of the mushrooms in the other packs. When all the mushrooms are taken, it is best to shave them all the same day (scratch the surface roots and the dead mushrooms and the mushrooms, which are the most vulnerable to the effects of the twin-wing pests). At this point, the humidity of the mushroom room can only be kept at 70-80, so that the culture surface can be dried up, so as to prevent a high incidence of the disease and the hatching of some of the eggs (a little mist is sprayed every day with the sprayer)
18 - 7 - 10 days under conditions. In order to achieve a clear tide of mushrooms, it is necessary to have a low-temperature treatment of the strain pack, whose formulations have a significant impact on the production and quality of mushrooms, as well as on the growth of mushrooms and the cost of planting them. (2) management of second mushrooms: before mushrooms come out, the bacterium packs need to be immersed (the treatment is to scrape the surface slightly dry culture with a knife for two purposes, one to remove some of the eggs and disease spots that may be carried on the surface, and the other to increase the water intake of the bacterium in a short period of time, usually 30 to 50 grams per day, which provides a guarantee that the next broom will be watered), at a time when it is preferable to separate the ailments to prevent cross-infection and then put in a freezer of 4 hours to provide low temperature stimulation and inhibit treatment of the fungs. It's cold
Time allows for the cleaning of mushroom houses and for the control of insect density with insecticides. Once removed from the freezer, special attention is paid to wetting treatment, which can be re-stamped with no swirl and be wet at any time and increase the light time and frequency of mushroom houses. It is particularly important to ventilate and wet ourselves when mushrooms are re-emerged and managed with the first wave. The management of the 3rd, 4th and 5th and 6th waves is similar to that of the 2nd wave, and the key is that a fungus and water increase are suitable for treatment. (3) treatment of fungus: part of the end of the baptism pack can be opened and the last batch produced. The basic management model is the same as the two above. With wood crumbs as the main planting matrix, 5 tides of fungus are produced, 12 days between the first 3 tides, more than 7 days after the third tide, and water is lost in the later stages of cultivation
20, more severe, which requires recharge of the bacterium pack by injection or leaching. In the mushrooming phase, there's a need to be rightPest controlI don't know. 5. Picking and reprocessing: the collection of mushrooms is the last and the first part of the edible culture and of the fresh and processed. The harvest is carried out in a timely manner, without damage, lightly, lightly or lightly. At the same time, two days before the harvest, the spraying should be stopped or less so as to facilitate the preservation and processing of mushrooms. After harvest, mushrooms are prepared in a timely manner, the mussels on the bacterium are removed, parts of the bacterium are cut as required by the commodity, and sub-entities that break the brooms and pests are detected. Newly harvested edible microbacterial entities, if they do not take the necessary conservation and processing measures, are more prone than other vegetables to decomposed and decomposed, reducing the value of their commodities, deterioration of their flavors and even total loss of edible value. Scraping mushrooms, such as exposure to a dry climate for long periods of time, may cause the mushrooms to shrink, wrinkle and be physically resilient; one of the most fundamental things to keep
21 the factor is harvesting, with varying degrees of maturity at the time of harvesting, temperature, humidity, mechanical damage, and the infection of microorganisms, which directly affect the conservation time of the eating bacteria. Vegetable culture can be stored using simple packaging, cold storage, low-temperature storage, etc., drawing on fruit and vegetables. The simple packagings are mainly packaged using plastic food boxes, small boxes with holes, etc., and are easy to access and less costly. This approach, which applies to short-term conservation needs and combined with cold storage, generally preserves 10 days of static and largely unchanged appearance. V. Research on genetic differences in the strains of fungus: guo ligang, feng zhiyong, tan qi, of the shanghai academy of agricultural sciences, analysed the agronomic patterns of eight fungus strains cultivated in different countries and regions, expanded the dna fingerprinting of the fungus strains of fungus by using modern molecular biology techniques, and constructed their tree-like genetic concentration maps. Conclusion
Outcomes show that these strains have a large genetic difference and a large relative relationship. Corresponding differences in biological properties such as mushrooms, mushrooms, and nuclei. Vi. Current problems and responses in domestic cultivation practices: (i) the summer price is better, but the cultivation technology has not been perfect, due to the fact that mushrooms are medium- and low-temperature varieties, high-temperature seasons, high pollution rates and well-introduced mushrooms, causing difficulties in market supply. In response, chen jun sam, shen shen shen sheng-sung, tom pengsha and others of the fujian academy of agricultural sciences conducted in-depth planting experiments. In the summer of fujian province, the test concluded that for mushrooms to grow properly, the fungus should be given a cold (214) cold irritation (10112h) to the fungus when the fungus finishes its nutritional growth and turns to reproductive growth, and then the fungus can be moved back to the mushroom room, using temperature differentials to promote the original base division and normality of the mushroom. It's proven that cold irritating nutrition fan
The long-term mesquito is a practical planting technique for anti-season production of mushrooms. The use of rice 201 rice straw powder, selected by the fujian agricultural institute, to replace part of the wheat in the culture can increase the production rate (over 98) of planting bags and reduce the cost of planting and slightly increase the biological efficiency of showing mushrooms. At the same time, wheat and wood crumbs have been saved, and the conflict between the “bacterium and the wood” has been resolved. Nitrogen in the production of edible bacteria originates mainly from wheat, which contains a wealth of soluble substances (single sugars, etc.) and provides a better carbon source for the growth of microorganisms, especially in the summer when edible bacteria are grown using edium, which is highly susceptible to contamination by high-temperature microorganisms. So, in the anti-season production of the fungus, the fungus is particularly sensitive to the fungus due to the variability of their growth, and the pollution rate during their culture
24, high, with relatively high levels of contamination in the fungus. Unlike millet, the soluble content of both rice straw flour in cereals is low, mostly in the form of large molecular nitrogen nutrients, such as structural proteins and cellulose, semi-fibres, and woodyin, so that they are not susceptible to contamination by high-temperature microorganisms. As a result, the competition between the growth of mushrooms and the growth of different temperable fungs is regulated by a nitrogen-carbon nutrient source of rice straw to allow for the gradual provision of nutritional needs for the growth of fungus fungus during the cultivation of the fungus,8 thus yielding higher yields during hot summers, with good economic, social and ecological benefits. (ii) in recent years, with the expansion of production, the incidence of mushroom disease during mushroom cultivation has been on the rise year by year, affecting product quality and production to varying degrees, reducing harvests, leaving the heavy ones with no crops and severely discouraging the cultivation of mushroom farmers. Guo zing of the institute of bacteria of the shanghai academy of agricultural sciences
25 zhou changyang, tan qi and others have studied the causes and patterns of the disease, based on years of practical experience with mushroom farming. The incidence of and methods to combat the disease are described as follows: 11:1 and the symptoms of the disease are called yellow-coloured, brown-coloured, rusty or spot disease, which is pseudomoI don't know. As a rule, the disease occurs when there is a mucous liquid pathogen on the surface of the baptism bag, which has trans-yellow symptoms and, in some cases, directly affects the mushrooms, resulting in the presence of signs of the affected mushrooms, which have no effect on the subsequent mushroom tide. The disease begins from the surface of the baptism, especially the dents and downfalls of the lids of the mushrooms, beginning with an attack only on the surface cells, without insinuation to the effects of the bacterium, with the possibility of contracting a disease from the time of the larvae to the time of maturity, with a partial yellowing of the lids or bacterium handles, and with the serious effect that all of the mushrooms are corrosively yellow, resulting in the transformation of light mushrooms into yellow mushrooms and the growth of mushrooms
26. Slow, gradual rigidity until the entire dry bar of the mushroom is constricted, the fungus is often distorted and typical of dry corruption; another victim of the fungus is found in local light yellow spots, spreading from the edge of the bacterium to the interior, with viscerality on the parts of the disease, and causing decay and serious disease, all of the fungus are decomposed in light yellow form, and there is a slimy stench, which is typical of wet decay. 2. The route of abuse and the occurrence of the condition pathogens can be transmitted through water, mushrooms, insects, air, manual work, soil, culture, etc. The main means of transmission of the fungus may be water spray, mushrooms and particularly mushroom pickers by operators. This pathogen is often present on the surface and sub-entity of normally growing culture, but generally causes disease only in highly wet conditions. When the mushrooms come out, the external temperature is above 18°c, and due to the dense, walled discharge of the fungus in the mushroom shed, reliance on natural ventilation, often poor ventilation, and mushroom management
The frequent use of water at stages, the frequent accumulation of free water on the surface of mushrooms, the prolonged wetting of mushrooms, the frequent outbreak of yellow mushroom disease when mushrooms are dense, the rapid deterioration of the disease, the presence of visible signs and yellow symptoms in the case of mushrooms within hours, and the occurrence of other healthy mushrooms in 1-2 days, with a severe reduction of 30-50 per cent; the high incidence of this disease, the high temperature of which is favourable to the occurrence of the disease; the low air flow in the mushroom shed, the high humidity and the frequency of water use; and the generally greater susceptibility to the disease to the use of light-colored mushroom varieties or mushroom-intensive varieties during cultivation, which also points to differences in resistance between varieties; in addition, the water quality of plant management is low and the disease is more frequent. 3. Prevention measures increase the resistance of the fungus pack itself. Cultivating a healthy fungus pack of fungus mushrooms that constantly enhances their resistance to disease
28, which also reduces the incidence of the fungus, which used to use high concentrations of fake sheets. Bacillus suspension is sprayed on the surfaces of young young mushrooms and to trigger the occurrence of mushrooms. We should therefore increase the purity of the bacterial species, especially the cultivation of the species. The use of high-purity seedlings can be used from the outset to prevent the enzyme pack from carrying sleeping microbreeds, which do not pose a hazard when the fungus of the fungus grows healthy, but which, as resistance to the fungus of the fungus is reduced and external environmental conditions affect the fungus of the fungus; in the east china region, the fungus cultivation generally uses clinker, so that the disinfection of the culture must be strictly managed to prevent incomplete sterilization. Don't be blindly early in the mushroom season and improve the maturity of the kit. In order to raise incomes, mushroom farmers are often influenced by market price factors, rushing to force the infection before it reaches full maturity. Cold stab
29/ extortion of mushrooms, due to inadequate accumulation of nutrients in the baptism kit, which is less fed by cold irritation than by a sub-entity, makes the sub-entity very sensitive to external environmental conditions and prone to yellow mushroom disease in high temperature, high humidity, poorly ventilated mushroom sheds, where the special sub-entity has surface free water and is unable to dry in a timely manner; at the same time, when the baptism matures, either the mushrooms are incomplete and seriously affects production; or the mushrooms are either ready to grow up overnight, even in the absence of pests and in the absence of minor fluctuations in the external environment, resulting in destructive little mushrooms and particles not receiving. It is therefore recommended that in the case of mushrooms, they should be prepared for 20-25 days at 20-25°c, at low temperatures, after full baptism, and be appropriately extended to ensure the production of the mushrooms. Experience has shown that the mushrooms can grow normally and are relatively easy to manage in the future. Frequent and regular use low concentration
30. Chlorine products or bleaching powders are useful for controlling the condition. As a result of the intensive discharge of the fung packs in the mushroom shed and the higher vibrating vibrate, which produce more biothermal heat, the culture surface is exposed directly to the air, the surface water is severely dispersed and dry, and the mushroom farmers are often subjected to less sprayed water, major ventilation, resulting in the eradication of the bag's surface, no mushrooms to come out of, and small ventilating, more sprayed water, and an outbreak of yellow mushrooms, the latter being chosen. Frequent spraying and relative restriction of ventilation have become common tools for the management of mushroom cultivation. After extensive research and practice, the author found that the introduction of 250 mg-500 mg/kg bleach or equivalent chlorine product fluids during each spraying, combined with 15-30min major ventilation following the spraying, was conducive to mitigating the occurrence of the disease, the use of automatic spray devices in the mushroom shed to control single-time spraying, the prevention of surface water for mushrooms, and the control of the outbreak of mushroom disease by combining multiple ventilation. Select against
31. Pathological species. The survey found a high frequency of yellow mushrooms of light-coloured mushrooms and a low frequency and low hazard of dark-colour mushrooms, and it was therefore recommended that in the case of mushrooms, the most frequent mushroom fields be screened for their own conditions. (c) timely treatment of victim kits and mushrooms. Once the mushrooms are found, a person should be assigned to clean up and prevent the spread of the disease. Timely and timely harvesting should also be undertaken to reduce the density of the surface entities of the fungus pack, especially for mushroom-intensive capsules, by promoting early harvests in batches to regulate the humidity of small areas between mushroom populations. 4 the bacterium-induced mushroom disease is subject to multi-faceted preventive measures and integrated treatment. The first is the selection of deep-coloured varieties that are resistant to disease; the improvement of the purity of plant cultivation and the minimization of the fungile base and the improvement of the healthy vibrancy of the bag; the assurance of the maturity of the kit, which should be ready for 20-25 days after full enzyme; the use of low concentrations of bleached water for water spraying in the mushroom fields; and the strengthening of moisture and ventilation management in the mushroom shed to keep fresh air in the mushroom shed. Iii) show the mushrooms as a new
