Little cold water for bacteria

The requirements for moisture in the production of edible fungi include two aspects, namely the moisture content of the base material and the relative humidity of the air. The air relative humidity in the mushrooming stage alone is theoretically kept between 85% and 95%. However, if you do not consider the specific situation and blindly apply it, it will be difficult to produce the desired results. Low temperature and low moisture evaporation. If blindly increasing the frequency and quantity of water use during the production of edible mushrooms, it will inevitably lead to a lower greenhouse temperature, and the surface of the mushroom body will be covered with water, affecting the normal respiratory metabolism of the fruit body and making the fruit body resistant. Reduced sexuality, in severe cases can also lead to the following damage caused by dead mushrooms - all species can occur, in addition to pest damage, mechanical damage and other reasons, the humidity is one of the important reasons. Under the condition of reducing the amount of water, the insulation of the mushroom shed can be improved, and the contradiction between heat preservation and ventilation can be coordinated to change this situation. Bacterial diseases - all varieties can occur. Such as rust on the oyster mushroom, brown spot, rot disease, soft rot of Coprinus comatus, rotten material, etc., the symptoms are generally expressed as a layer of mucus on the surface of mushroom cover or mushroom body, mushroom body softening, death, water stains Base, sour and odor, this is a typical bacterial infection. The disease is caused by excessive moisture or humidity. Generally, it can be used to remove 1% of bleaching powder when the relative humidity drops to about 75% on the basis of removing mushrooms, cleaning the material surface, strengthening ventilation, and stopping the use of water. The solutions and multi-solutions are used once to maintain shading and increase ventilation in the shed. In normal conditions, the new buds can be reproduced in about 10 days. Producing edible fungi under low temperature conditions and maintaining low air humidity can not only reduce the occurrence of diseases, but also produce fresh mushrooms that are obviously characterized by high quality and good commercial quality, in particular, the shelf life can be extended by about three times. Very popular with businesses. Everything is divided into two, with the relative humidity of the air decreased, the amount of mushrooms also declined. However, due to the reduction of the occurrence of diseases and the corresponding increase in the value of commodities, the overall production efficiency does not fall and rise. From this point of view, it is economically advantageous and also meets the requirements of the market.