After the peach trees were harvested, they were re-shrinked and pruned. In some facilities, the peach leaves appeared yellow in the whole park. The reasons were mainly as follows.
1. Pruning is too heavy and nutrition supply is seriously misaligned. Before the fruit is harvested, the nutrients produced by the leaves of the peach tree mostly supply the fruits for growth and development. The nutrients returned to the tree and the root system are few, and the fruit is cut and trimmed immediately after harvesting. At this time, the storage of nutrients in the tree is relatively small, coupled with sudden loss of retractable foliage, the tree is severely traumatized, and the respiration, photosynthesis, and transpiration of the tree itself are severely weakened, resulting in aging of the root system, and less new roots. The ability to absorb nutrients also dropped sharply, resulting in a serious shortage of nutrients on the tree, and yellowing and malnutrition were observed.
Second, Peach tree iron deficiency caused a lack of iron leaf elements, chlorophyll synthesis blocked, yellow leaves. Because iron is not easy to flow in the peach tree, iron deficiency begins with the young leaves of the peach tree. The first is the yellowing of the leaf, while the veins remain green, and the leaves are green and chlorogenic. In severe cases, the entire leaf turns white, and rust-brown patches or leaf margin scorch appear in the green part.
3. Toxic substances poison roots, affect absorption of nutrients and prune too much, causing massive root deaths. Dead roots produce toxic substances in the process of spoilage hydrolysis, poisoning young roots and inhibiting the production of new roots, thereby reducing the ability of roots to absorb nutrients, resulting in The tree is maladjusted and yellow leaves. 1. Stacking Fermentation: According to the requirements of the above formula, the material should be fully mixed (dissolve in water should be dissolved in water first), then add water and mix well. Stir the broth for 2 hours and allow it to saturate and then bulk fermentation. When the central temperature of the material pile rises to 55°C-60°C, it is maintained for 18 hours to turn over. The inside is poured out and the inside is poured inside. The stacking and fermentation continue, so that the central temperature of the material stack is raised to 55°C-60°C for 24 hours again. , and then turn the heap again. After two turnovers, the culture material began to change color, giving off a fermented aroma, no musty and odor, and a large number of white actinomycete mycelium growth, and fermentation ended. Then pH paper was used to check the acidity and alkalinity of the culture material, and the pH was adjusted to about 8. The bagging was carried out when the material collapsed below 30°C. Production practices have proved that the use of fermented material to cultivate Pleurotus mycelium grows quickly, with few bacteria and high yields.
2. Bagging: Using polypropylene plastic film, make a 23 cm 45 cm or 28 cm 50 cm size bag. When bagging manually, it should be a bag, loaded with one hand and edge pressure. 2 layers 3 layers of bacteria.
3. Pile-up of bacteria: After the mushroom shed (room) is sterilized, carry the seed bag from the plant to the mushroom shed (room) and pile it on the retort. 2-4 layers are stacked, the bags are stacked in a “well†shape, cross-drained to facilitate heat dissipation, a 60-70 cm wide sidewalk is left between the rakes and the rakes for ease of operation and ventilation, and a certain amount of space is left In order to turn over. The main points of Pleurotus ostreatus management are as follows:
- Keep the temperature, pay attention to changes in stack temperature. After collecting the bacteria, periodically insert a thermometer between the bags to observe the temperature and pay attention to changes in stack temperature. The germination temperature is preferably 25°C to 30°C. When the temperature is higher than 30°C, the heap should be piled in a timely manner to increase the ventilation and prevent the burning of bacteria. Temperature below 20 °C should try to warm insulation.
- Ventilation. The mushroom shed is ventilated 2-3 times a day for 30 minutes each time. When the temperature is high, it is ventilated sooner or later. When the temperature is low, it is ventilated at noon.
- Keep dry. The relative humidity of the air in the mushroom shed is 60%-70%.
- The light should be dark. Low light is conducive to mycelial growth.
- Turn over. After the stacking, turn it over once every 3-5 times. Put the lower material bag up and down, the upper one is the bottom one, the inside one is out, the outside one is inside and the other one is inside, so that the temperature of the bag is consistent and the bacteria are neat. The bags that were found to be contaminated by germs during tumbling should be picked out; if it is found that there is no hyphae, the cause must be identified and measures must be taken.
- Prevent rat damage. Prevent rats from biting broken bags and causing bacterial contamination.
During the germination stage, under the conditions of a temperature of about 25°C, air relative humidity of about 60%, low light and good ventilation, the medium-high temperature type oyster mushroom is generally about 25 days, and the low temperature type is 30-35 days. The mycelium can be filled with bags. .
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