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A new method of cultivation of mushrooms at high temperature
Mushrooms are fresh and delicious, and they are a kind of traditional edible fungi that people generally like. However, the general mushroom species is Agaricus bisporus. The mushrooming temperature is about 16°C, and it is listed in autumn, winter, and early spring. The high-temperature mushroom species introduced in 1998 by the Zhangjiagang City Edible Mushroom Technology Promotion Station in Jiangsu Province was a mushroom of the high temperature type. The mushrooming temperature ranged from 26 to 31°C, and the fruit body grew well when the temperature reached as high as 26 to 38°C from July to August. And can maintain the ability to continue batch production. The following is a brief introduction to the cultivation techniques of high-temperature mushrooms. Strains make 1 strain. High temperature mushroom Xindeng 96 was selected. 2 medium. The mother plant adopts PDA medium. The original species and cultivated species use wheat culture medium. The wheat grains account for 98%, and calcium carbonate accounts for 2%. After being bottled, sterilized, and inoculated and cultured, the finished strains are produced. Cultivation Technique 1 Culture formulation. The conventional straw fermentation material was used. The specific formula was: 2000 kg of straw, 140 kg of cake, 100 kg of superphosphate, 100 kg of gypsum, 75 kg of lime, and 40 kg of urea. 2 compost fermentation fermentation materials. The secondary fermentation method is used for outdoor composting for 15 days, during which it is turned 3 or 4 times, then heated in a mushroom house or mushroom shed, heated to about 65°C for 6 to 8 hours, and then cooled to 52°C. 3 days for fermentation. 3 sowing and germination period management. After the completion of the secondary fermentation, the doors and windows were opened for ventilation. When the temperature of the culture material was lowered to 30°C, two sowing methods were used. That is, first sprinkle 2/3 of the amount of bacteria on the surface of the material, then turn the bacteria into the material, and then sprinkle the remaining 1/3 of the bacteria on the surface of the material layer, gently pat the surface with a wooden board. The seeding rate is 2 bottles of wheat seeds or 3 bottles of cotton shells per square meter. After the sowing, the bacteria should be used to close the window. When the temperature is high, it can be properly ventilated. 4 cover soil. When the mycelium is basically grown to the bottom of the material layer, the soil is covered. Before the soil is covered, it must be thoroughly checked for latent bacteria and pests. Once it is found, measures must be taken to eliminate it before covering the soil. The earth-covered material is made of fine muddy soil or river muddy soil, and the ratio of earthworm to mud is 20:1. It is sprayed with formaldehyde before use. The thickness of the cover soil is 3 to 4 cm. After spraying the soil, 2.25 kg of clear water is sprayed on each square meter, and the window is closed. When the hyphae emerge in the crevices of the soil, the soil is filled. 5 fruiting management. About 15 days after covering the soil, the hyphae began to kink into the original base. At this time, ventilation and water spray were performed to keep the bed surface moist. When the size of bean sprouts appeared in the earth seam, water was sprayed in time to promote the formation of fruit bodies. At the same time, the mushroom house (mushroom shed) must maintain high air humidity, generally 85% to 90%. Throughout the cultivation and management process, the relationship between water spray, ventilation and moisturizing must be properly handled. Mushroom harvesting should be timely, not too early or too late. 8 pest control. If there is pest in the cultivation, yellow brown spots appear on the surface of the mushroom. After the end of a tidal mushroom, the enemy was killed with 4 ml of water and 25 kg of water was sprayed on the bed surface. Usually, a cotton ball with dichlorvos was used to drive the adult insects on both sides of the aisle. At the same time, it is necessary to increase the amount of ventilation so that water does not accumulate in the mushroom body and cause discoloration and rot.