Indoor cultivation of mushrooms requires certain facilities, such as houses, bed frames, etc. During the planting process, the transportation of culture materials and soil particles greatly increased the planting costs and a lot of labor for mushroom farmers. Moreover, due to mushroom cultivation every year, the density of miscellaneous bacteria and pests in the mushroom house increased, and the disinfection and pest control work was slightly slower. Failure to do so will result in reduced mushroom production and reduced quality. In recent years, the state has strengthened land management. If we want to develop edible fungi on a large scale, we will encounter great difficulties in building standardized mushroom houses. Therefore, the development of mushroom cultivation from indoor to outdoor has become the direction of large-scale mushroom cultivation in the future. Mushroom farmers at the mushroom production base in Shapingba District, Chongqing, under the technical guidance of experts, successfully planted in idle winter rice fields. The yield reached 7 to 9 kilograms per square meter. The facilities were simple, the cost was low, there were few pests and diseases, and labor was reduced. Strength and workload. The mushroom residue after planting mushrooms is processed on site and becomes organic farmyard manure in rice fields, creating a good ecological agriculture model and achieving both social and economic benefits.

The cultivation measures are:

1. Choosing a site to build a shed. Rice field mushroom cultivation is to use the idle winter paddy fields after the rice harvest to grow mushrooms. Then use thin rice straw and use heavy-duty clips to make a large fan and place it against the roof beam to achieve a light-shielding effect. You can also use black plastic film, which is stretched on both sides after passing through the roof beam to form a herringbone triangular shed, instead of using a hair fan to block the light. Both ends of the herringbone shed are shaded by straw curtains. Drainage ditches should be made around the outside of the shed.

2. Fermentation of culture material The formula of culture material is the same as that for indoor mushroom cultivation.

4. Management of bacteria development and fruiting Within 3 days after sowing, good organic fertilizer can increase rice yield and reduce the amount of chemical fertilizer application. Growing mushrooms in rice fields is a good way to develop rice field resources and guide farmers to become rich.

Edible Mushrooms

Edible mushrooms are ideal natural foods or multifunctional foods. The most commonly eaten mushroom in the world is commonly known as Agaricus bisporus, and its scientific name is Agaricus bisporus. There is great potential to further screen and domesticate high-quality production strains from wild species. China was the first country in the world to successfully domesticate and artificially cultivate shiitake mushrooms, fungus, golden fungus, tremella, straw mushroom, enoki mushroom, hericium, bamboo fungus, etc. China has now domesticated mushrooms, and wild edible fungi such as porcini, Morels, apricot mushrooms, rivet mushrooms, porcini mushrooms, red mushrooms, etc. can also be collected in large quantities and sold in domestic and foreign markets.

Medicinal Mushrooms

Currently, there are more than 500 species of macrofungi used medicinally and experimentally in China. In addition to the traditional medicinal Poria, Cordyceps sinensis, and Ganoderma lucidum, in recent years, Newly discovered and used as medicinals include Versicolor versicolor, Arborescens spp., Cordyceps sinensis, etc., as well as Armillaria pseudomelillae, Aphrodisiac angustifolia, Trametes sophora, Racillus miltiorrhiza, Cordyceps niger, etc.

The medicinal part is mainly fruiting bodies, but some are processed into pharmaceuticals by using modern fermentation industrial technology to counter mycelium in large quantities. Research and experiments at home and abroad have shown that natural medicinal fungi have unique advantages. Currently, in the search for drugs to treat diseases of modern civilization such as hypertension, hyperlipidemia, and diabetes, screening from traditional Chinese medicines including fungi is undoubtedly promising.

Poisonous Mushrooms

China has many types of poisonous mushrooms (toadstools), widely distributed and rich in resources. In the vast rural areas and towns in mountainous areas, cases of poisoning by accidentally eating poisonous mushrooms are relatively common, and there are reports of death from serious poisoning almost every year. It has been cited as one of the causes of multiple food poisonings. Therefore, identifying poisonous mushrooms has long been a matter of great concern to people. Relevant parties have done a lot of work to popularize scientific knowledge, but poisoning by accidental ingestion still occurs frequently. Because it is not easy to identify toadstools, the only way is not to try unfamiliar mushrooms in the wild and not to believe them. It can only be eaten after being clearly identified or after consulting someone with practical experience to prove that it is indeed non-toxic. If you feel uncomfortable after eating mushrooms, you should go to the hospital for diagnosis and treatment in time, and do not be careless.

Mushrooms belong to the class Basidiomycetes, order Agaricaceae, and genus Mushrooms of the family Mushrooms. They are the most widely cultivated edible fungi in the world with the largest output and largest consumption.

Mushrooms are rich in protein, with a digestibility of 70-90%. They are known as "plant meat". The polysaccharides contained in mushrooms have anti-cancer effects. Mushrooms are not only nutritious and delicious, rich in lysine necessary for the human body, but also rich in mineral elements, multiple vitamins and enzymes. It is a healthy food and is loved by people all over the world.

Mushrooms are saprotrophic fungi. They are commonly used to compost culture materials such as cow dung, chicken manure and other poultry and livestock manure and straw, wheat straw and other straw. The carbon-nitrogen ratio of the raw materials is 30:1. Mushroom fungi The suitable temperature for filament growth is 22-26℃, and the suitable temperature for fruiting body production is 14-18℃. It is a low-temperature and constant-fruiting fungus, and is generally cultivated in autumn.

Gutian County introduced large-scale mushrooms in 1972, mainly producing raw mushrooms for canning factories such as Ningde and Sansha. The production areas are mainly distributed in Dajia, Shanyang, Zhuoyang and other towns in the Dadong region, and the output remains at around 500-1,000 tons.

What are the specific conditions needed to grow mushrooms?

1. Nutrition: Mushrooms grow and develop normally under high temperature conditions. They have strong metabolism, fast growth rate and high yield. In addition to sufficient carbon sources, they also require more available nitrogen nutrients than Agaricus bisporus.

2. Temperature The temperature range for mycelium growth is 20~38℃, and the optimal temperature is 26~32℃. The temperature range for the growth and development of fruiting bodies is 24 to 38°C, and the optimal temperature is around 26 to 31°C. The temperatures for the growth and development of mycelium and fruiting bodies are almost the same, and the mycelium is transformed from vegetative growth to the reproductive stage of fruiting bodies without the need for cooling temperature difference stimulation, which is different from the characteristics of Agaricus bisporus.

3. Water: Due to its high growth temperature, fast growth rate and large mushroom production, it requires more water than ordinary varieties. The moisture content of the compost during the germination period is about 65%. During the fruiting period, the moisture content of the covering soil layer (sandy loam in the vegetable garden) is about 22%. The relative humidity of the air during the growth period of the fruiting body is about 90.

4. Air Mushrooms have high growth temperatures, strong respiration, and high humidity. In order to meet the oxygen requirements for their growth and prevent the generation of miscellaneous bacteria, special attention must be paid to the ventilation of the culture environment.

5. pH: Mushrooms grow and develop under high temperature conditions and produce a lot of acidic substances through their own metabolism. At the same time, in an acidic environment with high temperature and high humidity, it is conducive to the growth of miscellaneous bacteria. Therefore, delicious mushrooms are suitable for growing in an alkaline environment, and the pH of the compost and soil cover should be adjusted to around pH 7.5.

6． Light Mushrooms do not require direct light during all stages of growth and development of the mycelium and fruiting body.

Mushrooms are also known as Agaricus bisporus, white mushrooms, foreign mushrooms, Mongolian mushrooms, mushrooms, meat mushrooms, and mushrooms. The names of mushrooms vary from region to region, but the name mushroom is more common.

(1) Nutritional value

Mushrooms are rich in nutrients. It is determined that every 100 grams of fresh mushrooms contains 2.9 grams of protein, 0.2 grams of fat, 3 grams of carbohydrates, and 0.6 grams of crude fiber. Calcium 8 mg, phosphorus 6.6 mg, iron 1.3 mg, vitamin C 4 mg, niacin 3.3 mg, in addition to sodium, potassium, manganese, copper, zinc, fluorine, iodine, tyrosine and vitamin A, vitamin B, vitamin D , vitamin E, vitamin K, adenosine 5-phosphate and a variety of amino acids, such as threonine, aspartic acid, leucine, alanine, hydroxylysine, etc., and contains non-specific plant lectins. According to relevant reports, adults eating 25 grams of fresh mushrooms every day can meet the vitamins they need for the day. An adult weighing 70 kilograms can maintain nutritional balance by eating 100-200 grams of dried mushrooms every day.

Mushrooms are high-protein, low-fat, and low-calorie foods. Europeans hail mushrooms as "plant meat", and Americans even hail them as "God's food."

(2) Health care value

In addition to being rich in nutrients, mushrooms also have obvious medicinal and health care value. Chinese medicine has a certain understanding of mushrooms. lt;Introduction to Medicinegt;It is said that mushrooms can "please the spirit, whet the appetite, stop diarrhea and stop vomiting". lt;Compendium of Materia Medicagt;It is said that mushrooms "benefit the intestines and stomach, resolve phlegm and regulate qi".

In recent years, medical research has confirmed that mushrooms have the following health effects on the human body:

1. Mushrooms contain tyrosinase, so they can lower blood pressure and blood lipids, and are suitable for obese and elderly people.

2. Mushrooms contain anti-cancer substances, which can enhance the body’s resistance to cancer cells and have the effect of preventing and treating cancer.

3. Mushrooms contain broad-spectrum antibiotics, which have anti-inflammatory effects and can also treat colds.

4. Mushrooms have an inhibitory effect on Staphylococcus aureus, typhoid bacilli, and Escherichia coli, and can be used for sterilization.

5. Mushrooms can resist viruses and protect the liver. The combinoside contained in it is beneficial to the treatment of hepatitis and is a supplementary food for the treatment of hepatitis.

In addition, mushrooms can also treat leukopenia, digestive tract disorders and other diseases, and have certain auxiliary effects on promoting appetite, restoring brain function, and promoting milk secretion.

Mushrooms are referred to as edible fungi

Edible fungi soup prevents cerebrovascular disease

Edible fungi include straw mushrooms, shiitake mushrooms, oyster mushrooms, button mushrooms, black fungus, and white fungus wait. Taking these edible fungi as a soup has a good effect on the prevention and treatment of cerebrovascular diseases. Take mushrooms as an example. They contain a large amount of lentine purine, which can reduce or inhibit cholesterol absorption and reduce cerebral vascular sclerosis. Another example is that black fungus contains some substances that can hinder blood coagulation, which can effectively reduce the viscosity of blood and prevent blood coagulation, thus reducing the occurrence of cerebral thrombosis. Another example is Tremella fungus, which has obvious blood pressure and blood lipid lowering effects.

1. The fruiting bodies of mushrooms are rich in nutrients, most of which contain more than 30% protein, which is higher than that of ordinary vegetables and fruits. Take shiitake mushrooms as an example. The protein of shiitake mushrooms contains at least 18 kinds of amino acids. Of the 8 kinds of amino acids necessary for the human body, shiitake mushrooms contain 7 of them. Shiitake mushrooms contain two polysaccharides with significant anti-cancer effects. Shiitake mushrooms also contain calcium, iron, manganese and other essential minerals for the human body.

The nutritional value of mushrooms is also high because these nutrients are easily absorbed by the human body. About 25% of the protein contained in Agaricus bisporus and Russula is soluble in water, about 50% can be digested and absorbed by humans, and only about 25% cannot be absorbed and utilized by the human body. The ratio of other nutrients in mushrooms that can be soaked and extracted is also very high, which is much higher than that of ordinary fruits and vegetables.

The vitamins in mushrooms are not only diverse but also high in content. Scientific research results show that mushrooms are rich in vitamin B1, vitamin B2, vitamin PP, niacin, vitamin A, vitamin C and vitamin D. The vitamin D content in shiitake mushrooms is 20 times higher than that of soybeans and 8 times that of kelp.

Different parts of mushrooms have different nutrient contents. Generally speaking, the cap is more nutritious than the stipe. The most suitable for consumption are fresh and tender mushroom fruiting bodies.

2. Mushrooms (Agaricus bisporus), fungus, golden leaf mushrooms, straw mushrooms, etc. all contain substances with high nutritional value

How to identify which wild mushrooms are poisonous mushrooms and which ones Can mushrooms be used?

In midsummer, after a thunderstorm, a variety of wild mushrooms will grow in the forest and fields.

Wild edible mushrooms are delicacies given to humans by nature. They are rich in nutrients, delicious and tender, and have been regarded as delicious food since ancient times.

Modern research has proven that edible mushrooms contain high protein, low fat, and many nutrients, which are very helpful for maintaining human health and improving human immunity. However, it is difficult to distinguish between poisonous and non-toxic wild mushrooms. There are more than 100 kinds of poisonous mushrooms, and nearly 10 of them are highly toxic. The appearance of these poisonous mushrooms is similar to that of non-poisonous mushrooms, and they are easily confused when growing in the wild. Although some poisonous mushrooms are slightly toxic, severe poisoning can still occur if too much is eaten.

The main symptoms after poisoning are nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms. Severe cases can lead to convulsions, spasms, coma, and even hallucinations, hemolysis symptoms, liver damage and other serious symptoms, and death. The rate is very high. So, how can we correctly identify poisonous mushrooms? The following identification methods are for your reference.

1. Comparison method: It is a good method to identify local edible or poisonous mushrooms one by one with the help of a colorful mushroom atlas suitable for local use.

2. Look at the shape: Poisonous mushrooms are generally slimy, with some debris or patch-like patches growing on their caps. There are often bacterial rings on the stipe (like wearing a miniskirt). Nontoxic mushrooms rarely have rings.

3. Look at the color: poisonous mushrooms are mostly golden, pink, white, black, and green. Non-toxic mushrooms are mostly coffee, lavender or gray-red.

4. Smell: Poisonous mushrooms smell like potatoes or radish. Non-toxic mushrooms have a bitter apricot or fruit flavor.

5. Look at the secretions: tear off the stems of the picked fresh wild mushrooms. The non-toxic secretions are as clear as water, sometimes white, and the fungus surface will not change color after being torn off; the toxic secretions are thick and thick It is reddish brown and changes color easily in the air after being torn.

If you are not sure that the mushrooms are non-toxic, do not eat them. If you accidentally eat poisonous mushrooms, you should promptly take effective measures such as inducing vomiting, gastric lavage, and catharsis, and send them to the hospital in time. Hospital diagnosis and treatment.

Mushroom poisoning

The common name is mushroom, which is a type of fungus, but it is not a natural group in fungal taxonomy. Most mushrooms belong to the class Basidiomycetes, but some also belong to the class Ascomycetes. There are approximately 3,250 known species of mushrooms. Mushrooms grow in a variety of environments, and certain types of mushrooms can be found almost anywhere green plants can grow. Mushroom growth is concentrated in grasslands and woods. Poisonous mushrooms are also called toadstools. There are about 100 species of poisonous mushrooms in my country, and 10 species can cause serious poisoning in humans. Mushroom poisoning occurs all year round, and is most common in August and September.

Toxicity: Various poisonous mushrooms contain different types of toxins. Most poisonous mushrooms have low toxicity and the symptoms of poisoning are mild. However, some mushroom toxins are extremely toxic and can kill people quickly. The composition of the toxins contained in poisonous mushrooms is not fully understood. The most toxic toxins include the following: poisonous peptides mainly damage the liver; amantoxin causes liver and kidney damage; muscarine acts similarly to acetylcholine; phosphatoxin causes hallucinations and mental symptoms; and anthrax causes the destruction of red blood cells.

Poisoning manifestations: Different toxins contained in different toadstools cause different poisoning manifestations, but they can generally be divided into the following four categories:

1. Gastroenteritis type: Patients with this type develop weakness, nausea, vomiting, abdominal pain, and watery diarrhea 10 minutes to 2 hours after eating mushrooms. Recovery is faster and prognosis is good. There are many mushrooms that produce such symptoms, such as: red mushrooms, milk mushrooms, porcini mushrooms, orange-red toadstools, toadstools, moonlight fungi, wax caps, ring stem mushrooms, etc.

2． Neuropsychiatric type: In addition to gastroenteritis-type symptoms 10 minutes to 6 hours after eating, there are also miosis, increased salivation, excitement, hallucinations, staggering gait, etc.

3． Hemolytic type: The incubation period is 6 to 12 hours. In addition to gastroenteritis, there are also hemolytic symptoms, such as anemia and hepatomegaly. This type of poisoning can often be cured after treatment with adrenocortical hormones and blood transfusions.

4． Liver disease type: Gastroenteritis type symptoms appear 10 to 30 hours after eating. Some patients may have a false recovery period, and then develop damage to multiple organs such as the liver, brain, heart, kidneys, etc., but liver damage is the most serious. Some patients may have psychiatric symptoms. The general course of disease is 2 to 3 weeks. The fatality rate is high.

Emergency treatment: Because the incubation period of mushroom poisoning is long, and the symptoms of some mushroom poisoning worsen rapidly once they appear, you should go to the hospital for diagnosis and treatment in time after eating suspected poisonous mushrooms. Those who develop symptoms should go to the hospital for emergency treatment as soon as possible.

Poisoning prevention: There are many kinds of mushrooms. Some edible mushrooms are delicious and loved by people from all over the world. People in many places have the habit of eating mushrooms. There are various folk methods for identifying whether mushrooms are poisonous, but in general these methods are unreliable. The most effective way to identify poisonous mushrooms is morphological identification, but this identification method is difficult for ordinary people to master. Therefore, do not pick or eat wild mushrooms on your own. Also avoid buying dried or fresh mushrooms from mobile vendors.