2. Ensure that the humidity of Pleurotus nebrodensis is kept at 80-90% during the fruiting stage, and do not spray water on the mushroom. At the same time, the water drops on the mushroom bag or plastic cloth are prevented from dripping on the mushroom body, so as not to form stains and reduce the commodity value. Before picking mushrooms, the air humidity can be properly reduced to keep the surface of mushrooms white.
3. Ensuring good ventilation in the sunlight greenhouse is one of the important conditions for producing high-quality Pleurotus nebrodensis. The market standard of high-quality Pleurotus nebrodensis is sessile or short-stalked, palm-shaped. If there is poor ventilation in the solar greenhouse, the fruiting body of Pleurotus nebrodensis can grow into an inverted horseshoe shape with a thick handle and a small cap. The market value of such mushrooms is low.
Therefore, in the production practice of Pleurotus nebrodensis, under the premise of coordinating temperature and humidity, try to maintain a good indoor ventilation. The purpose of ventilation is to reduce the concentration of CO2 in the greenhouse and promote the normal development of the mushroom cap.
Because the specific gravity of CO2 is larger than that of air, it is often deposited in the lower part of solar greenhouse. Therefore, it is required in production that the position of the rear wall vent should be as low as possible, and at the same time, the plastic cloth in front of the greenhouse should be lifted 10-30cm to form air convection in front of and behind the greenhouse. It should be noted that in case of windy weather, you can close the vents and put down the uncovered plastic sheets in front of the greenhouse in time.
The production of high-quality Pleurotus nebrodensis also needs enough scattered light, and the illuminance should be above 1000 lux. But there should be no direct light on the fungus bag or mushroom body. If the light is too strong, the color of the mushroom cap becomes khaki instead of the clean white of the high-quality Pleurotus nebrodensis.
4. Sparse buds when the original base grows to the size of corn kernels. Bud thinning requires a lot of manpower, so it is necessary to make preparations in advance so as not to miss the best bud thinning time. The principle of bud thinning is as follows: ① The weight of the fungus bag is more than 2.3 kg, and one young mushroom is left at both ends of the fungus bag, and the weight of the fungus bag is less than 2.3 kg, and only one young mushroom is left in each fungus bag. (2) Leave large bacterial buds and remove small ones. ③ Keep strong buds, and remove the bacteria buds with weak growth potential. (4) Leave the bacterial bud with large cap and remove the bacterial bud with long stalk. ⑤ Leave round mushroom buds and remove long ones. ⑥ Leave bacteria buds without spots and scars. ⑦ Leave the bacterial buds growing directly on the material surface, and remove the bacterial buds formed on the strain block.
Attention should be paid to the following points when thinning buds: ① Before thinning buds, the bud thinning personnel should be trained for half a day. ② Special bud thinning tools made of bicycle auxiliary strips should be used for bud thinning, and the bud thinning tools of each fungus bag should be disinfected with 75% alcohol once to avoid cross infection of bacterial diseases. (3) Bud thinning tools can't touch the preserved young mushrooms and the hyphae at the base of the young mushrooms.
Bud thinning should be carried out in a timely manner, not too early or too late. The quality of bud thinning directly affects the first-class product rate of Pleurotus nebrodensis. After bud thinning in each bag, the extra plastic at both ends of the fungus bag should be cut off and put away according to the original position of the fungus bag.