滑子菇生长的三次提速（Three accelerated growth of Slippery Mushroom）

1、滑子菇生长的三次提速（Three accelerated growth of Slippery Mushroom）Three accelerated growth of Slippery MushroomRelease date: November 2010 02, 11:32 | into the Renaissance forum source: science and Technology Park |Score 00Top feedback on top collectionShare MSN or QQ friends, post to blog or forum, forward

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12、u just saw this mushroom called nameko mushroom mushroom, also called, because the surface will produce a slippery layer of mucus, so got such a name. In Liaoning County of Xiuyan Province, the traditional local practice is to inoculate every year in February and mushroom in September, and the middl

13、e management period is more than 200 days. But this summer, a big mushroom called Ma Junsheng, through the three speed increase, actually slipped the mushroom management period shortened to 73 days.At 6 oclock every morning, Ma Junshengs workers began their first harvest of the day. Beginning in lat

14、e June of this batch of mushroom mushroom stick can be harvested by the end of July, because the mushroom bud germination is very fast, so the workers a day to three times of mushroom.(interview), President of Vegetable Association of Anshan City, Liaoning Province, Ma Junsheng: now we have 300 squa

15、re meters. How much is our daily output? Its 500 pounds.While Ma Junshengs mushroom has begun to harvest,Other farmers shed at the periphery of the disk, all are only bacteria yellow one, do not see half a mushroom bud. To dilute the precious, this time to harvest the slide mushroom can undoubtedly

16、sell at a good price.(reporter) Ma Junsheng: the people are out of season, mushroom is 2 yuan 8, I now take fresh mushrooms is 6 yuan, that is, there are 3 yuan difference.Its a rare thing to pick up mushrooms in summer. Its natural to sell them at twice the price. But why dont other farmers grow mu

17、shrooms in this season?(interview) Ma Junsheng: mushroom fruiting temperature requirements, as long as you give it to create 8oC 22oC between the temperature, it will be a mushroom. Because the farmers home, he now can not create this temperature, so his plate will have to sleep, until the fall of S

18、eptember before the mushroom.It turned out that the high temperature in the summer caused the other farmers to not produce mushrooms. Slippery Mushroom is low temperature inoculation of low temperature mushroom spawn. When the temperature is more than 25 degrees, the hyphae begin to enter the dorman

19、t period, which is the unique physiological habit of the mushroom. Xiuyan County of Liaoning province is one of the main producing area of China nameko, every year in February the temperature rose to zero on the 4 and 5 degrees, local farmers have started inoculation, hyphae after 3 months of growth

20、, that is to the middle of May reached physiological maturity. This time, the temperature has increased to about 25 degrees, so the hyphae secrete a waxy, forming a layer of wax on the surface of culture material, their own tightly wrapped up with dormancy way to spend in June to August this period

21、of high temperature period.(interview) Ma Junsheng: this hair is very good, elastic membrane, as it will come back. The wax film reflects the very clear, you see this, if it does not form the bacteria plate wax film, it to fall this disc will be destroyed, it is now the dish looks very good, the for

22、mation of wax film, if it has this layer of wax, wax is the protection of the mycelium armor.With the protection of this layer of armor, the mycelium must sleep for 3 months at once. The farmers of the mushroom production, this three months not only loss, also the management is quite demanding, beca

23、use it is not a panacea. Faced with thirty-four and five degrees of high temperature in 7 and August, hyphae are still facing the risk of burning bacteria.(interview) farmer Ge Shaojun: if it really reaches high temperature, it will reach 35oC today, and within a few hours the mycelium will die.In o

24、rder to let the dormant hyphae pass through the high temperature period, the farmers who grow mushrooms can not be idle for a moment. The temperature in the greenhouse can be observed at any moment. Once the temperature is found to increase, it is necessary to take measures to cool the bacteria plat

25、e.(interview) farmer Ge Shaoli: must stay at 25oC, 26oC, this temperature is suitable for its dormancy. If its higher than 26oC, its micro spray, and if you go to 30oC, youll have to cool down. With that flood pipe up, after coming out, this body is all wet, leaving the tooth is not wet, all of this

26、, a day without pouring water, it is very hard.Even if this is not repeated over and over, it only temporarily reduces the temperature on the surface of the mushroom dish. The local traditional kinds of mushroom greenhouses are built with sticks, straw, insulation performance is poor, there is alway

27、s the risk of high temperature bacteria, and microbial contamination, after a period of dormancy, farmers are often suffered heavy losses.(reporter) Ma Junsheng: there are a lot of farmers to do ten thousand sets, and the final product rate is only 35%-50%, and the rest will be lost.Farmer Ge Shaoju

28、n (interview): mainly is the temperature, we are dependent on the weather, by nature, nature, no temperature we now can not grasp.(host) more than 90 days of dormancy, farmers do not pay attention to management efforts, the temperature is high, the loss is still great. So Ma Junsheng thought, can yo

29、u make the mushroom do not sleep? If the mycelium is mature, let it go directly out of the mushroom, which can be harvested 90 days in advance, but also reduce the loss of bacteria disk, how good! Well then,To break dormancy, you must control the temperature from 8 degrees to 22 degrees.Ma Junsheng

30、was the famous scholar in Xiuyan but he began to grow vegetables, mushroom cultivation, 5 years ago, after experiencing the hardships of greenhouse mushrooms, before the summer comes, he built the factory style factory, the use of new materials to build the mushroom house, this is his first move mea

31、ns implementation of temperature control.Ma Junsheng: I (interview) the shed material is the composite color steel plate composite color steel plate, there are many, I this is a high-density, is suitable for the cold storage of the plate, it is heat insulation and cold insulation, is said to go into

32、 the summer heat, winter cold to go into. This kind of board is a new product for the development of edible fungi in the future. It is in high density benzene plate ten cm, 0.45 cm outside iron clamp, the plate, the roof panel is we use the blue white board, with a ditch with the edges, this is also

33、 a high density benzene plate, it is to do the roof. This is made of the wall, that is, they match, plus a steel beam, you can produce edible mushrooms, can be produced throughout the year.Ten cm thick high-density benzene board, inside and outside with two layers of iron sheet, with such materials

34、built walls and roofs, insulation and cool, insulation performance is also good. However, the external transformation, but also can not let the indoor temperature to break the dormancy of the temperature, so Ma took second strokes.(reporter) Ma Junsheng: I am the well, and that is the key technology

35、 of my refrigeration. Now the water temperature is 11oC, and the groundwater in Xiuyan is between 11oC and 14oC all the year round. I use this well to cool down, because I color room in the room temperature is lower than normal outside temperature. I use 11oC cold water to cool down, it is suitable

36、for mushroom fruiting temperature.The use of low temperature water, regularly three times a day spraying, plus composite board heat insulation, heat preservation effect, the mushroom house Ma Junsheng summer temperature steadily controlled at about 21 degrees, right up to nameko mushroom required te

37、mperature limit. According to the characteristics of well water, cool in winter and cool in summer, the temperature of the mushroom house should be kept at about 8 degrees in winter, that is to say, it should be realized within the lower limit of the requirement of mushroom temperature.(interview) M

38、a Junsheng: the temperature of normal fruiting mushroom requires 8 to 22oC, whether it is winter or summer. As long as you create this temperature, it will give you mushroom.As a result of creating a suitable temperature for the mushroom, Ma Junshengs slide mushroom not only can mushroom in summer,

39、but also mushroom in winter, basically can achieve anniversary production. The use of well water to cool down and heat up also reduces his production costs.(reporter) Ma Junsheng: Ive got a sum of money. If my whole factory wants 8 air conditioners, the annual electricity bill will be close to 3 mil

40、lion yuan. I used this well to cool it down, and I saved about 2000000.(host) Ma Junshengs first accelerated, by adjusting the temperature directly across the dormant period of the slider mushroom, the production cycle was shortened by more than 90 days. However, according to the traditional method

41、of cultivation, before the beginning of dormancy, the mycelial growth of mushrooms still takes 115 days. Ma Junsheng thought the cycle was too long. He decided to speed up again and shorten the period through four strokes! How long will it last? 60 days!In order to shorten the growth time of the mus

42、hroom, it is necessary to speed up the growth of mycelium and control the growth of the bacteria. After several years of observation and many experiments, Ma Junsheng adopted a set of techniques which were completely different from those of the traditional local mushroom farming methods. First, he t

43、urned the culture of the mushroom into a fermented material rather than the traditional semi clinker.(reporter) Ma Junsheng: what is the concept of fermented material? Is to hold the sawdust piles, nutrition engage in it, let it hold piles, pile after 7 days can burn 60oC, then turning, after 5 time

44、s to become a heap after fermentation, the fermentation material is no longer steamed, you can direct inoculation.It takes more than 30 days to make the fermentation material,To shorten the time it takes to build up the temperature difference. So, what method does he use to pull the temperature diff

45、erence?(interview) Ma Junsheng: our day rolled up the straw, so the temperature reached 28oC, wait until the evening to put down the curtain, the head in the middle of the night to remain at 20oC, after the night temperature down, we immediately put the curtain pulled up, pulled up after let it reac

46、h 1oC and 2oC, this is the 20oC between 28oC and 1oC, 2oC temperature, we repeatedly do, do 30 days, the temperature reached cultivationwaste.Temperatures in the Northeast have picked up more slowly in the spring, and the temperature difference between day and night will not be obvious until MayShow

47、. Ma Junsheng considered quasi this period of time, one month in advance after inoculation, covered with mycelia, he controlled by lifting the straw, increasing the temperature rise during the day sunshine night, increase ventilation to reduce temperature, day accumulated temperature more than 20 de

48、grees, 30 days will be able to accumulate enough temperature around 500 degrees. Moreover, in order to achieve better temperature regulation effect, Ma Junsheng also changed the local traditional dish into a stick. The size of the stick is only about 1/3 of the size of the mushroom dish, but its sur

49、face area has increased a lot. As the surface area is large, the temperature changes quickly.(reporter) Ma Junsheng: because the bad control is a lot of pressure, so its very difficult to make it cool. Our rod means that if the temperature is within the bar and the temperature is up to 34oC, well be

50、 able to come down soon and his plate wont fall off.(host) bacteria into bacteria stick, into a disc on demand, instead of the fermentation material mixed half clinker, coupled with man-made pull large temperature difference, the four strokes together, Ma Junsheng has realized second speed, 115 days

51、 of spawnrunning period, so he is compressed to 60 days. But Ma Junsheng was not satisfied, and he was thinking of putting one more pace at the mushroom step.According to tradition, it is time to prepare mushrooms in late August. The first process of fruiting is called opening. Is parcel of plastic

52、disc bacteria completely open, then with a knife on the surface of a disc hole cut bacteria, bacteria usually draw 8 parallel plate hole, because the disc surface bacteria covered wax, wax water infiltration in the open. After opening, the dish is watered. It is called fetch water.(interview) farmer

53、 Ge Shaojun: opening at the end of 8, just like that opening. After the opening, stop three days after the beginning of water, small water, small water after a few days, fifteen days after the mushroom bud after twenty days to see, can see the mushroom bud, began to pick up the disc, can pick up mus

54、hrooms.After opening to more than 20 days before harvest, Ma Junsheng felt too slow, he thought it was opened to unreasonable, because after the package of plastic disc bacteria all open, mycelium of moisture absorption and evaporation is strong. When the moisture content of the bacterial disk reach

55、es more than 20% of its own weight, the mycelium will form a mushroom bud. While absorbing water and evaporating, the bacteria naturally lengthened the storage time. So, Ma Junsheng changed again, into a disc on the basis bacteria bacteria stick, the workers only in the bag on the three row cultivat

56、ionwaste sideways knife, then pull a long hole, a three cross, no tear bag bacteria stick.(reporter) Ma Junsheng: you see, my mouth is so uniform, so hit a fork, so hit a fork, it hit three forks. This is the first, the second, the third, and the stick is three. I opened the three mouths, began to s

57、pray water, the bacteria began to live in 3 days, and wake up, wake up after living, after it began to germinate, after 13 days will show mushroom bud.No, just a few small holes, but the water that is seeping in is just out of the water, and the time it takes for the bacteria to keep the water in it

58、 is shortened. And because the nameko mushroom buds with bushy growth, clustered at a speed faster, three intersection mycoderm gash on, just to meet the needs of mushroom buds grow in clusters, Ma Junsheng called it directional fruiting.(interview) Ma Junsheng: directional mushroom, you see, we are next to each mouth, cross flower mushroom bud, very good, this is the second stage. The third stage, a few days later, we all like