Mashroom Cultivation (White Oyster)
White Oyster Mashroom is very popular among the farmers and the consumers as well. It is delicious and it is easy to cultivate.
A.Equipment and Materials
Tools needed are: plastic bags, white cotton or cotton waste, ring or piece paralon, penyinpanan rack, installation sterilasi / evaporation, LAF or dooden-case (if the expansion will innoculate the seeds), and other auxiliary equipment, i,e., Materials required calculated based on the amount of material that is sawdust). For sawdust weight 100 kg Iainnya materials as follows:
RB: 10-20 kg; Kapur: 0,3 kg; Gypsum: 1.5 kg; TSP: 0,3 kg
B. Preparation Steps
a. Sawdust is already sorted from the other materials soaked in water for 2 days.
b. Time to dry the saw-dust in room-temperature.
c. Mixing the ingredients are stirred mixture until mixed ditakar metata. A packed into plastic being sign. At the end of the plastic bag is made of circles and placed the ring / paralon for aeration needs.
d. Sterilization is done by steamed logs in the installation steaming for 9 hours e. Inokuiasi done in sterile Tempt (Engkas) using a candle flame to avoid contamination during the opening of foreign mushroom plastic sign.
f. Keeping logs were inoculated on the shelves incubation / rearing.
g. After looking around the surface of the mycelium growth logs about 3 weeks after inoculation performed at the opening of the plastic surface edges. Log back stored on shelves with increasing humidity maintenance regularly (for sprinkling)
h. Extended care; routine work is watering and humidity settings and arrangements space humidity and air circulation. Watering and humidity settings can be done with menyenprtann water with a sprayer. The frequency of watering depends on the micro-climatic conditions. Pengerikan or cleaning root fungus on the surface of the log when the mushrooms are harvested.
i. Harvest: Harvest done on the body of the maximum growth as seen from the size and shape. Harvest usually done in general 5-6 days after primordia namely early pertumbulian be clear point of body growth. A mushroom fruit body weight range of 50 g, 75 g. In a mass rearing period (6-7 months), of each log can be harvested by 10-12 times.
Harvesting is a farming activity that is always awaited by business actors. To obtain optimal results, the planting during harvest and post-harvest should be done well.
When and How to Harvest Oyster Mushrooms
Oyster mushroom cultivation including the types of plants that have harvest fast enough. Harvest oyster mushrooms can be made within 4o days after seeding or after fruiting body growing up, which is about 2-3 weeks after the fruiting bodies formed. The development of fruiting bodies of oyster mushroom maximum marked also with fungi meruncngnya edges. Criteria are eligible to be harvested mushrooms are a fungus that is large enough and brimmed pointy but not yet in full bloom or not broken. Mushroom with this condition is not easily damaged when harvested. There are several requirements that must be met when the product is marketed, such as uniformity of weight and size of the oyster mushroom.
Post-Harvest Handling Oyster Mushrooms
Handling is done after harvesting oyster mushrooms aims to create a quality end result that in accordance with market demand. Here are some steps that oyster mushrooms produced products of good quality.
sorting Fungi that have been harvested should be washed with clean water, then part of his body separated deri base. The process of washing and separation is important because if during the process of cultivation of farmers using pesticides, namely those that are toxic pesticides will settle at the base and still allow residues are left on the body of the fruit. Once believed to be clean, the sorting process is done to classify the oyster mushroom by shape and size. It aims to obtain uniform results that will attract consumers when marketed.
Packaging and Transportation Yield of Oyster Mashroom.
Packaging of fresh oyster mushrooms typically uses airtight plastic. The less air that is in plastic, more durable oyster mushrooms to be stored. However, ideally with an airtight plastic storage can only maintain the freshness of the oyster mushrooms for 2-4 days.
Therefore, in order fresh oyster mushrooms sold are in good condition, the transport / transportation should not be too long from the packaging process.
White Oyster Mashroom is very popular among the farmers and the consumers as well. It is delicious and it is easy to cultivate.
A.Equipment and Materials
Tools needed are: plastic bags, white cotton or cotton waste, ring or piece paralon, penyinpanan rack, installation sterilasi / evaporation, LAF or dooden-case (if the expansion will innoculate the seeds), and other auxiliary equipment, i,e., Materials required calculated based on the amount of material that is sawdust). For sawdust weight 100 kg Iainnya materials as follows:
RB: 10-20 kg; Kapur: 0,3 kg; Gypsum: 1.5 kg; TSP: 0,3 kg
B. Preparation Steps
a. Sawdust is already sorted from the other materials soaked in water for 2 days.
b. Time to dry the saw-dust in room-temperature.
c. Mixing the ingredients are stirred mixture until mixed ditakar metata. A packed into plastic being sign. At the end of the plastic bag is made of circles and placed the ring / paralon for aeration needs.
d. Sterilization is done by steamed logs in the installation steaming for 9 hours e. Inokuiasi done in sterile Tempt (Engkas) using a candle flame to avoid contamination during the opening of foreign mushroom plastic sign.
f. Keeping logs were inoculated on the shelves incubation / rearing.
g. After looking around the surface of the mycelium growth logs about 3 weeks after inoculation performed at the opening of the plastic surface edges. Log back stored on shelves with increasing humidity maintenance regularly (for sprinkling)
h. Extended care; routine work is watering and humidity settings and arrangements space humidity and air circulation. Watering and humidity settings can be done with menyenprtann water with a sprayer. The frequency of watering depends on the micro-climatic conditions. Pengerikan or cleaning root fungus on the surface of the log when the mushrooms are harvested.
i. Harvest: Harvest done on the body of the maximum growth as seen from the size and shape. Harvest usually done in general 5-6 days after primordia namely early pertumbulian be clear point of body growth. A mushroom fruit body weight range of 50 g, 75 g. In a mass rearing period (6-7 months), of each log can be harvested by 10-12 times.
Harvesting is a farming activity that is always awaited by business actors. To obtain optimal results, the planting during harvest and post-harvest should be done well.
When and How to Harvest Oyster Mushrooms
Oyster mushroom cultivation including the types of plants that have harvest fast enough. Harvest oyster mushrooms can be made within 4o days after seeding or after fruiting body growing up, which is about 2-3 weeks after the fruiting bodies formed. The development of fruiting bodies of oyster mushroom maximum marked also with fungi meruncngnya edges. Criteria are eligible to be harvested mushrooms are a fungus that is large enough and brimmed pointy but not yet in full bloom or not broken. Mushroom with this condition is not easily damaged when harvested. There are several requirements that must be met when the product is marketed, such as uniformity of weight and size of the oyster mushroom.
Post-Harvest Handling Oyster Mushrooms
Handling is done after harvesting oyster mushrooms aims to create a quality end result that in accordance with market demand. Here are some steps that oyster mushrooms produced products of good quality.
sorting Fungi that have been harvested should be washed with clean water, then part of his body separated deri base. The process of washing and separation is important because if during the process of cultivation of farmers using pesticides, namely those that are toxic pesticides will settle at the base and still allow residues are left on the body of the fruit. Once believed to be clean, the sorting process is done to classify the oyster mushroom by shape and size. It aims to obtain uniform results that will attract consumers when marketed.
Packaging and Transportation Yield of Oyster Mashroom.
Packaging of fresh oyster mushrooms typically uses airtight plastic. The less air that is in plastic, more durable oyster mushrooms to be stored. However, ideally with an airtight plastic storage can only maintain the freshness of the oyster mushrooms for 2-4 days.
Therefore, in order fresh oyster mushrooms sold are in good condition, the transport / transportation should not be too long from the packaging process.
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