Shiji Mushroom is also known as Jade Mushroom and Spotted Mite. Because it has a unique crab flavor, it was called crab mushroom. Himeji mushroom is nutritious, rich in protein, fat, crude fiber, and carbohydrates. It is an ideal health food. It is a beautiful mushroom with beautiful appearance, crisp texture, and delicious taste. The market is selling well.
At present, the main methods of cultivation of oyster mushroom are bottle planting and bag planting. Can use the existing mushroom house, mushroom shed, basement or semi-basin mushroom shed cultivation. The introduction of pollution-free cultivation techniques of Shitake mushroom is as follows:
1. Formula of culture materials: 1 wood chips 55%, cotton shells 29%, bran 10%, corn flour 5%, gypsum powder 1%. 2 83% cotton shell, 8% bran or corn flour, 4% soybean powder, 2% lime powder, 3% superphosphate. 3 80% cotton shell, 14% corn kernel, 5% bran and 1% gypsum powder. One of the above three formulations can be selected.
2. Inoculation of bacteria: The moisture content of the culture was adjusted to 65%, normal pressure or high pressure steam sterilization, cooled to room temperature and inoculated according to aseptic procedures. After inoculation, the bacterial bag was moved into a culture chamber for culture. Bottles were planted with 6 rows of 6-layer larvae arranged in a well-shaped multi-layer arrangement. Do not stack up, so as not to burn bacteria. The germination temperature was controlled at 20 to 23°C, the relative humidity of the air was adjusted to 60% to 70%, and the carbon dioxide concentration in the culture chamber was controlled at 0.4% or less, and germination was observed under dark or weak light. The hyphae of Hypsizygus edodes will not be twisted immediately after being filled with material. It must be stored in season under natural conditions. After the nutrients are fully stored and matured, the mushroom can be grown at a suitable temperature. The sign of hyphae reaching physiological maturity is the change of color from pure white to earthy yellow.
3. Mushroom management: Before entering the shed, the bacteria bags (bottles) shall be constructed with a 22 cm wide and 10 cm high soil ballast every 50 cm above the shed and sprayed into the space to increase the relative humidity of the air to 90%. ~95%, and then gently two bags of bacteria on the ground, so that the bag and the material surface separation, and then untie the bag mouth, with a small serrated iron plate to remove the material surface of the thick lawn, the bacteria layered lying On the home soil, the two bags of mouth membranes are gently straightened and the natural mouth is opened to maintain the material surface in a moist microclimate environment. It is advisable to stack 5 to 8 layers of fungus bags. If it is a cultivation bottle, the bottom of the bottle should be opposite, and the bottle mouth should be discharged outward in double lines. After the fungus is still covered, the material surface should be protected. During budding, the room temperature is between 13 and 16°C, and the light intensity is between 500 and 1000 lux, keeping the air fresh and moist. The concentration of carbon dioxide is below 0.5%, and the relative humidity of the air is between 90% and 95%. When the needle-shaped mushroom buds differentiated from the mushroom lid, the room temperature was maintained at 12 to 14°C, the relative humidity of the air was adjusted to 85% to 90%, and the illumination was 250 to 500 lux. In this slightly cold, but not wet, light conditions under the conditions of cultivation of mushrooms crisp meat, mushrooms covered with thick meat, mushroom color, thick stem handle, good quality, high yield.
4. Pleurotus ostreatus: The mushroom products cultivated in China are mainly exported from salt products. The requirements for the products are normal color and the diameter of the cap is 1 to 3.5 centimeters and 3.5 centimeters or more does not exceed 10%. Therefore, it cannot be harvested when the fruiting body is fully mature. The largest mushroom in each bundle should have a diameter of 4 cm or so when the entire bush is harvested, so that most of the mushroom body can meet the export requirements after being processed.
Fujian Province is the main place of origin of Pomelo in China and it is also one of the main exporter country in the world. Fujian Province has a suitable climate and fertile soil are suitable for pomelo growing. Fresh Pomelo is of good quality, aromatic in taste, moderately sweet and sour. Pomelo is rich in trace elements, sugar, vitamin B1, vitamin B2, vitamin C, vitamin P, carotene, potassium, etc. It is also rich in medicinal and health care value. Having fresh pomelo is very good for healthy.Our company has obtained the GAP certification,we can supplying USA, Canada, Russia, Ukraine,Indonesia and etc. We also have flexible payment terms to meet different clients' requirement.
Except Pomelo,we also supplied Fresh Ginger , Fresh Garlic , Fresh Onion , Peeled Onion , Fresh Chestnut , Sweet Corn , Fresh Taro , Fresh Potato , Fresh Baby Mandarin, Fresh Red Grape, fresh pomelo, Fresh Ya Pear Chaotian Chili, Paprika Powder, Fresh Apple and so on.
Fresh Pomelo
Fresh Pomelo,Green Pomelo,Fresh Honey Red Pomelo,Red Pummelo
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