Edible fungus needs "five levels" in autumn
In the autumn mushroom market, prices for fresh mushrooms remain high, and sales are thriving. Both production volume and operational efficiency have reached impressive levels. In response to this growing demand, more and more mushroom farmers have started cultivating in the fall. This not only enriches the market and consumers' vegetable baskets but also ensures a stable income and efficient production for the farmers themselves. However, early autumn comes with several challenges that can impact success rates—especially when compared to winter cultivation. These factors contribute significantly to the high prices of fresh mushrooms during this season. Therefore, it's crucial for farmers, especially those operating large-scale farms, to follow strict protocols, focus on prevention, and implement scientific management practices to ensure smooth and successful production.
To achieve this, the following five key areas should be closely monitored:
1. **Base Material Composition and Nutrition**: Most mushroom farms use straw, cottonseed hulls, or corn cobs as substrates. However, these materials are typically rich in carbon but lack essential nutrients. Over time, this leads to weak mycelium growth, lower yields, and increased susceptibility to contamination. To address this, adding a three-dimensional nutrition essence to the substrate can enhance its nutritional value, promote strong mycelial development, and improve resistance to diseases, leading to better mushroom yields.
2. **Sterilization of the Growing Environment**: Many mushroom farms operate in greenhouses, making proper sterilization critical. Old structures often harbor pathogens, and some farmers neglect thorough disinfection due to a lack of awareness. A proper sterilization process includes cleaning the area, removing old coverings, replacing films, and applying a diluted phoxim solution. After sealing the shed for 2–3 days, ventilation is introduced, and lime powder is sprinkled on the ground before planting.
3. **Inoculation Procedures**: Traditional methods like using formaldehyde or potassium permanganate are harmful and inefficient. They pose health risks and lead to inconsistent results. Instead, using a "mushroom inoculum and purifier" machine provides a safer, more effective method. After turning it on for 10 minutes, clean air is emitted, allowing for easy and safe inoculation without compromising hygiene or safety.
4. **Disease and Pest Management During Germination**: Even after initial sterilization, new contaminants may enter the environment through human activity or ventilation. Preventive measures such as applying broad-spectrum bactericides and insecticides to walls, floors, and vents help reduce the risk of infection. Light sprays in the air can also help maintain a clean environment.
5. **Monitoring and Controlling Diseases During Cultivation**: Throughout the entire growing cycle, close attention must be paid to signs of contamination or disease. Early detection allows for immediate action. Infected areas can be treated by brushing them with a disinfectant solution or applying pesticide powder directly. Severely contaminated bags can be repurposed as organic fertilizer after treatment.
By focusing on these key areas, farmers can significantly improve their chances of success and maintain high-quality mushroom production throughout the season.
Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar, and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives, or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds, and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes, or acridine pigments, etc.) can be used according to the specific conditions.
Common preservatives include Monohydrate Citric Acid, Sorbic Acid, Sodium benzoate, Xanthan Gum, and Turmeric Curcumin.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for the food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes, and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours, and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products, and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, and dried bean curd in a bag
Common preservatives include Monohydrate Citric Acid, Sorbic Acid, Sodium benzoate, Xanthan Gum, and Turmeric Curcumin.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for the food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes, and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours, and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products, and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, and dried bean curd in a bag
Food Preservatives,Sorbic Acid,Sodium benzoate,Xanthan Gum,Monohydrate Citric Acid,Lactic Acid
Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com