Rare mushroom species

Golden top mushroom, also known as the golden mushroom, jade mushroom, or oyster yellow mushroom, is a unique and highly valued edible fungus. Its fruiting bodies typically grow in clusters, with caps that are round, trumpet-shaped, or slightly irregular. When mature, the cap turns a striking golden yellow, with thin, curled edges and a smooth surface. The cap size ranges from 2 to 12 cm in width and 2 to 10 cm in length, often covered with fine hairs on the sides. The gills are white, dense, and of varying lengths, while the stem is pale yellow and often fused at the base. Altogether, the fruiting body resembles a beautiful golden flower. This mushroom is not only visually appealing but also rich in flavor—crisp, aromatic, and packed with nutrients such as protein, fat, carbohydrates, and various vitamins. In traditional medicine, it is believed to have nourishing properties, help reduce phlegm, relieve asthma, soothe the stomach, lower blood pressure, and even exhibit anti-cancer effects. Due to its health benefits, it has been called "the old God-given delicacy." Originally a wild species found in the forests of Northeast China, the golden top mushroom has recently been successfully cultivated. Below are the key steps for its cultivation: 1. **Seasonal Arrangement** Golden top mushrooms are medium-temperature fungi. Mycelium grows best between 7–32°C, with the ideal range being 22–26°C. However, temperatures above 40°C can be fatal. For fruiting, the optimal temperature is 14–28°C, with 20–24°C being ideal. Spring sowing is typically done in March, with harvests in April and May, while autumn sowing starts in September, leading to harvests in November. 2. **Raw Material Preparation** The main materials used are cottonseed husks or mixed wood chips. Lime (1.5%) is added to adjust pH, and an insecticide like phoxim (3000 times diluted) is included for pest control. The moisture content should be kept between 60% and 70%, and the mixture is fermented for 3–5 days until the temperature reaches 60–70°C and the pH is around 7–7.5. 3. **Inoculation and Planting** For bag planting, use 20–22 cm × 55 cm polyethylene bags filled with 1 kg of dry material. Two layers of mycelium are inoculated evenly, with vent holes punctured. For bed planting, choose a dry, well-drained area near water sources. After spraying a pesticide solution (e.g., dimethoate or dichlorvos), lay down a 5 cm layer of culture material, then sow the mycelium in 3–4 layers. Cover with newspaper and plastic film, and keep the total thickness at 20 cm with about 25 kg of dry material per square meter. 4. **Mycelium Cultivation** After inoculation, the bags are placed in a sterilized, dry room. Temperature is controlled at 23–28°C for the first few days, then gradually lowered to 22–26°C. Ventilation is essential, especially during high or low temperatures. Once the hyphae reach the soil surface, cover with 2–3 cm of soil and continue ventilation. 5. **Fruiting Management** After 20–25 days, move the bags to a mushroom room or field shed. Cut the bag film when the mycelium turns gray, indicating maturity. Avoid watering initially, then spray mist to maintain 85% humidity once buds appear. During growth, maintain 90–95% humidity and 20–24°C. Cool the environment by spraying water if needed. Proper ventilation is crucial throughout the fruiting stage. 6. **Harvesting and Processing** Harvest after approximately 35 days. Pick when the cap is still curled, not fully open. Each cluster can yield up to 300 grams, with some reaching 500 grams. Remove old roots and residues after harvesting. Soak the bags in water if they become dry. Alternatively, bury them in the field for long-term growth. After harvesting, stop watering for 5–6 days, then restart to induce new flushes. Fresh mushrooms should be sold quickly or dried for preservation.

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