First, improper selection of varieties. Cultivation of mushrooms in the spring, bagging in early spring, autumn, winter, spring fruiting, should choose medium or low temperature type, late maturing varieties, such as 939, musk, etc. Anti-season cultivation of mushrooms, bagging in late winter or early spring, late spring, summer, autumn fruiting, should use medium or high temperature type, early maturing varieties, such as Shen Xiang 10, Shen Xiang 6, 931, Wu Xiang 1, etc. If the back-season cultivation is a late-maturity cultivar, the mycelia must reach a physiological maturity after 3-4 months of inoculation. If the fungus is intact, it can be safely over-summer. In the late spring and summer, it will not grow. Only in autumn and winter and the following spring can the mushrooms be produced. Similarly, if the medium-high temperature type and early-maturing type are selected for spring cultivation, and the bacteria are produced 60-70 days after inoculation, the temperature will rise when the mushroom is used. The management of mushroom cultivation shall be carried out according to the off-season cultivation technology, and the winter and early spring season Bar nutrients are almost depleted, production is drastically reduced and there is no production significance. Control methods: According to the local climate conditions and cultivation season, select the appropriate varieties and corresponding cultivation techniques.
Second, mycelium nutrition is insufficient. (1) Sawdust failed. The use of wood chips such as fruit trees and other broad-leaved forest wood is deteriorating, resulting in effective nutrient shortage or even depletion in the normal growth and development of shiitake mushrooms. The pine needles, pine needles, cormorants, cypress needles and other coniferous wood shavings were used without treatment. Containing alkene compounds could inhibit or even kill the mushroom mycelium, resulting in insufficient nutrition of the mycelium and frustration of the mushroom. Preventive methods: Select broadleaf wood chips such as fruit trees, eucalyptus trees, birch trees, and other families such as Rosaceae, Fagaceae, and Birch families. The wood chips of these trees are fresh, dry, free of pests, and free from mildew. (2) Unreasonable management. The main manifestations are bagging and raising bacteria, over summer, and intermittent culture. Preventive methods: The bacterium is controlled through puncture, heating, sparse stacking, ventilation, and shading. The ambient temperature of the fungus bar in summer is 18-25°C. After a mushroom has mushroomed, the intermittent culture time is generally 7-15 days, or even longer, so that the mycelium rejuvenates and accumulates more nutrition. The lower mushroom stimulates the mushrooming time to transform the mushroom mycelium. optimal.
Third, improper color management: Some bacteria stick due to strong light, the air is too dry or too many turnover, etc., often turn too dark, the formation of thick thymic bacteria, resulting in difficult mushrooms. Prevention method: During the color change, the temperature of the mushroom shed is maintained at 18-22°C and the relative humidity is 55-75%, and the scattered light is maintained. When the fungus bar is too thick and the mushroom sticks come out of the mushroom, the temperature of the cover film should be used to soften the fungus and then irritate the mushroom.
Fourth, the development of unripe mycelium: Mycelium inoculated on the medium, when the development of physiological maturity can be formed fruiting body. The length of bacteria is affected by species constraints and environmental conditions, and temperature is the key to the physiological maturity of mycelium. For medium and low-temperature varieties, the suitable temperature for the growth of mycelia is 20-25°C. If the mycelium is below 20°C for a long time, especially below 10°C, although the mycelia grow for a long time, the required accumulated temperature is not enough. Immature silk, it will not mushroom. Control methods: The bacteria bags will be kept under the conditions of 20-25°C, or the bacteria cylinders will be piled up, and the covering film will increase the temperature of the piles and promote the development of the hyphae.
Fifth, the temperature of the mushroom shed is too low: In the winter or early spring, the temperature of the mushroom shed below 8°C will cause no mushroom, which is determined by the physiological characteristics of the mushroom. Prevention method: raise the temperature through the flue, stove, heating, drying film, etc., so that the mushroom shed temperature reaches 8-25 °C.
Sixth, the quality of bacteria is not high: Prevention and control methods: production of strains to do a good job mushroom demonstration test, strictly control the number of passages, generally to control within 3 times. The strains should have the basic facilities for the production of strains and the conditions for the preservation of strains. The original seed was re-invented and the cultivated species were expanded again. When cultivaters purchase strains, they must purchase them from scientific research units with good reputation and strong technical force, and ask them about the name and characteristics of the varieties, and select suitable age strains that are well-growth and robust, without degrading strains and aging bacteria. Species.
Second, mycelium nutrition is insufficient. (1) Sawdust failed. The use of wood chips such as fruit trees and other broad-leaved forest wood is deteriorating, resulting in effective nutrient shortage or even depletion in the normal growth and development of shiitake mushrooms. The pine needles, pine needles, cormorants, cypress needles and other coniferous wood shavings were used without treatment. Containing alkene compounds could inhibit or even kill the mushroom mycelium, resulting in insufficient nutrition of the mycelium and frustration of the mushroom. Preventive methods: Select broadleaf wood chips such as fruit trees, eucalyptus trees, birch trees, and other families such as Rosaceae, Fagaceae, and Birch families. The wood chips of these trees are fresh, dry, free of pests, and free from mildew. (2) Unreasonable management. The main manifestations are bagging and raising bacteria, over summer, and intermittent culture. Preventive methods: The bacterium is controlled through puncture, heating, sparse stacking, ventilation, and shading. The ambient temperature of the fungus bar in summer is 18-25°C. After a mushroom has mushroomed, the intermittent culture time is generally 7-15 days, or even longer, so that the mycelium rejuvenates and accumulates more nutrition. The lower mushroom stimulates the mushrooming time to transform the mushroom mycelium. optimal.
Third, improper color management: Some bacteria stick due to strong light, the air is too dry or too many turnover, etc., often turn too dark, the formation of thick thymic bacteria, resulting in difficult mushrooms. Prevention method: During the color change, the temperature of the mushroom shed is maintained at 18-22°C and the relative humidity is 55-75%, and the scattered light is maintained. When the fungus bar is too thick and the mushroom sticks come out of the mushroom, the temperature of the cover film should be used to soften the fungus and then irritate the mushroom.
Fourth, the development of unripe mycelium: Mycelium inoculated on the medium, when the development of physiological maturity can be formed fruiting body. The length of bacteria is affected by species constraints and environmental conditions, and temperature is the key to the physiological maturity of mycelium. For medium and low-temperature varieties, the suitable temperature for the growth of mycelia is 20-25°C. If the mycelium is below 20°C for a long time, especially below 10°C, although the mycelia grow for a long time, the required accumulated temperature is not enough. Immature silk, it will not mushroom. Control methods: The bacteria bags will be kept under the conditions of 20-25°C, or the bacteria cylinders will be piled up, and the covering film will increase the temperature of the piles and promote the development of the hyphae.
Fifth, the temperature of the mushroom shed is too low: In the winter or early spring, the temperature of the mushroom shed below 8°C will cause no mushroom, which is determined by the physiological characteristics of the mushroom. Prevention method: raise the temperature through the flue, stove, heating, drying film, etc., so that the mushroom shed temperature reaches 8-25 °C.
Sixth, the quality of bacteria is not high: Prevention and control methods: production of strains to do a good job mushroom demonstration test, strictly control the number of passages, generally to control within 3 times. The strains should have the basic facilities for the production of strains and the conditions for the preservation of strains. The original seed was re-invented and the cultivated species were expanded again. When cultivaters purchase strains, they must purchase them from scientific research units with good reputation and strong technical force, and ask them about the name and characteristics of the varieties, and select suitable age strains that are well-growth and robust, without degrading strains and aging bacteria. Species.