The production of Flammulina velutipeti requires the use of good strains. That is, it requires the use of high-yield, high-quality products with excellent agronomic traits, and the use of strains with the best bacterial age and typical characteristics and strong vitality. At present, the production of Flammulina velutipes commonly used in domestic production can be divided into three types.
The first type is golden yellow to light brown. This variety is characterized by a wide range of suitable temperature range of mushrooms, easy to mushroom, mushroom early, and sometimes there will be edged mushroom phenomenon, turning tide, mushrooming stamina is relatively full, that is, behind the tide Mushrooms account for a high proportion of total production. Fresh mushroom texture is crisp, mushroom body color is sensitive to light.
The second type is mushroom white to light yellow. The characteristics of these varieties are that the mushroom is sensitive to the temperature reaction. Generally, the mushrooms are below 18°C ​​and the mushrooms are relatively late. Under the suitable temperature conditions, the mycelium is usually sent to the bottom of the bag and then the mushroom is produced. Its production is mainly concentrated in the previous period, namely, the first and second tide mushroom. Mushrooms are fresh, soft and brittle. The color of the mushroom body is less sensitive to light.
The third type is that the whole mushroom is pure white. The characteristic of this kind of variety is that the mushroom is the most sensitive to the temperature, generally exceeds 18°C ​​to stop the mushrooming, encountering the high temperature above 20°C during the mushrooming time is easy to die mushroom. Mushrooming is relatively late. Under normal circumstances, the hyphae begin to produce mushrooms at the bottom of the bag. The output is mainly the first tidal mushroom. The mushroom body has a soft texture and a certain degree of toughness. The harvesting is not timely, and the lower half of the mushroom shank is easily fibrotic. The color of the mushroom body is the least sensitive to light, and even if there is a certain amount of scattered light after the mushroom, it is not easy to produce yellow or light brown color. However, its output is not as high as that of the first two types of mushroom.
When selecting strains, each production unit must select different types of production varieties according to the local climatic conditions, production season, and consumer objects. It is necessary to adjust measures to local conditions, set production according to sales, and determine the types of households; it is also possible to use different types of varieties in combination so that the timing of seed production, cultivation, harvesting and supply can be more scientific and reasonable.
The first species of Flammulina velutipes uses conventional PDA medium. The morphology of the first-class seed directly affects the growth and quality of the second-class seed. The identification criteria for the appearance of the first-class seed of the mushroom is: The ideal mycelium morphology is robust, orderly, vigorous growth, less powdery spores, and uniform colonies. Under the optimal culture conditions of 23-25°C, hyphae covered the entire slope in 10-12 days. Mycelial growth rate is slow, there is too much surface spores, the growth of the top is not neat first-class species, not suitable for breeding secondary species.
The secondary species of Flammulina velutipes uses wood chips or cotton seed shell medium. The appearance of its identification: mycelium thick, white, neat, with fine powder mycelium, culture medium later appeared on the surface of the cluster of white or yellow fruiting bodies, these are normal bacteria. If the mycelium is inoculated, the speed of the cover of the bacteria-feeding material is very slow, or the hyphae are thin and sparse after eating, brown secretions are excessive, and powdery conidia are excessive. The mycelium grows to a certain position and cannot grow downward, or it has a wave-like growth trend. The mycelium growth area and the non-growth boundary are distinct, mainly because the substrate is too wet or infected with bacteria, and should be eliminated.
A simple method for checking the quality of strains: Remove the stoppers from several bottles (bags) of strains and observe the temperature of the appearance of mushroom buds through the mushrooming test, as well as the yield and quality of the solids.
The first type is golden yellow to light brown. This variety is characterized by a wide range of suitable temperature range of mushrooms, easy to mushroom, mushroom early, and sometimes there will be edged mushroom phenomenon, turning tide, mushrooming stamina is relatively full, that is, behind the tide Mushrooms account for a high proportion of total production. Fresh mushroom texture is crisp, mushroom body color is sensitive to light.
The second type is mushroom white to light yellow. The characteristics of these varieties are that the mushroom is sensitive to the temperature reaction. Generally, the mushrooms are below 18°C ​​and the mushrooms are relatively late. Under the suitable temperature conditions, the mycelium is usually sent to the bottom of the bag and then the mushroom is produced. Its production is mainly concentrated in the previous period, namely, the first and second tide mushroom. Mushrooms are fresh, soft and brittle. The color of the mushroom body is less sensitive to light.
The third type is that the whole mushroom is pure white. The characteristic of this kind of variety is that the mushroom is the most sensitive to the temperature, generally exceeds 18°C ​​to stop the mushrooming, encountering the high temperature above 20°C during the mushrooming time is easy to die mushroom. Mushrooming is relatively late. Under normal circumstances, the hyphae begin to produce mushrooms at the bottom of the bag. The output is mainly the first tidal mushroom. The mushroom body has a soft texture and a certain degree of toughness. The harvesting is not timely, and the lower half of the mushroom shank is easily fibrotic. The color of the mushroom body is the least sensitive to light, and even if there is a certain amount of scattered light after the mushroom, it is not easy to produce yellow or light brown color. However, its output is not as high as that of the first two types of mushroom.
When selecting strains, each production unit must select different types of production varieties according to the local climatic conditions, production season, and consumer objects. It is necessary to adjust measures to local conditions, set production according to sales, and determine the types of households; it is also possible to use different types of varieties in combination so that the timing of seed production, cultivation, harvesting and supply can be more scientific and reasonable.
The first species of Flammulina velutipes uses conventional PDA medium. The morphology of the first-class seed directly affects the growth and quality of the second-class seed. The identification criteria for the appearance of the first-class seed of the mushroom is: The ideal mycelium morphology is robust, orderly, vigorous growth, less powdery spores, and uniform colonies. Under the optimal culture conditions of 23-25°C, hyphae covered the entire slope in 10-12 days. Mycelial growth rate is slow, there is too much surface spores, the growth of the top is not neat first-class species, not suitable for breeding secondary species.
The secondary species of Flammulina velutipes uses wood chips or cotton seed shell medium. The appearance of its identification: mycelium thick, white, neat, with fine powder mycelium, culture medium later appeared on the surface of the cluster of white or yellow fruiting bodies, these are normal bacteria. If the mycelium is inoculated, the speed of the cover of the bacteria-feeding material is very slow, or the hyphae are thin and sparse after eating, brown secretions are excessive, and powdery conidia are excessive. The mycelium grows to a certain position and cannot grow downward, or it has a wave-like growth trend. The mycelium growth area and the non-growth boundary are distinct, mainly because the substrate is too wet or infected with bacteria, and should be eliminated.
A simple method for checking the quality of strains: Remove the stoppers from several bottles (bags) of strains and observe the temperature of the appearance of mushroom buds through the mushrooming test, as well as the yield and quality of the solids.
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