I. Pathogens and conditions The bacteria that cause bacterial brown spots in edible fungi are pseudomonas aeruginosa and are widely distributed in nature. The bacteria are prone to multiplication under conditions of high temperature, high humidity cultivation sites, and poor ventilation. More than 18 °C temperature or air relative humidity more than 85% faster reproduction. During the fruiting process, spraying the water with pathogenic bacteria to the fruit body and the mushroom bed, the ventilation is poor, the humidity is too high, the surface of the mushroom cover and the surface of the culture medium are accumulated for a long time, the same mushroom and the same variety are repeatedly planted in the greenhouse for several years, and the film is gathered. Condensation of water droplets to bacteria bags or bacteria can cause the disease. The disease can also float in the air and is transmitted by mushrooms, nematodes and workers. Second, the main symptoms 1. Matrix contamination. Contaminated agar culture medium forms colonies that are visible to the naked eye. The colonies are irregularly raised from the surface to the middle of the corrugation, and then become rotted and mildewed. The bag culture medium contaminated with bacteria has increased initial moisture content, sour odor, decayed later culture materials, and increased acid odor. 2. mushroom body pollution. The mushroom body infected by pathogens forms irregular brown spots on the surface of the mushroom cover. It is round or diamond-shaped. The size is relatively uniform. The edges are neat and the middle is slightly sunken. The surface has a thin layer of bacteria and pus. The disease can be scratched with a fingernail. The following meat is still white. When there is a serious infection, there are dozens to hundreds of lesions on the single cap of the fruiting body, and the fruit body is wrinkled, stops growing, and rots when there is excess moisture. Third, comprehensive prevention 1. Ensure the health of the mushroom house. The cultivation field is far away from the chicken-and-duck houses. It is strictly prohibited to throw fertilizer and contaminated bacteria sticks around to ensure the environment is clean. The mushroom house facilities are regularly sterilized. The bed frame and supporting materials should be removed by brushing and bleaching. The mushroom house should be disinfected with a bleaching agent with a concentration of 150 mg/L. Before the bag is put into the shed, 10 to 15g/m3 of sulphur is used to fumigate the mushroom shed and stuffy for 2 to 3 days. The relative humidity is kept below 85%. During the mushrooming period, the relative humidity in the mushroom house should not be too large. It is necessary to strengthen the ventilation and keep the air fresh. In addition, the greenhouse should be covered with a dripless plastic film. 2. Choose a good quality culture. Choosing non-infectious and fungus-free, mildew-free culture materials, bran should not be higher than 10% in the high-temperature season culture formula, it is best not to add corn flour, and add appropriate amount of lime. The moisture content of culture materials should not exceed 65%. The relative humidity of mushroom house air should not exceed 70% during culture of strains. Formaldehyde should be used to disinfect soil-covered materials. 3. Choose good breed. Choose good varieties with strong anti-miscellaneous ability, master the cultivation season, timely inoculate germs, so that spring planting should not be too late, autumn planting should not be too early. 4. Strengthen the fruiting period water management. Mushrooms must be dry in the house, and ventilation should be enhanced to ensure proper humidity. Do not spray the columnar water onto the buds of mushroom buds during the bud period. If you want to spray them faster, it is best to spray the water that has been used to disinfect the bleached powder (concentration 150 mg/L) for 1 day prior to spraying. Avoid media or fruiting bodies. On the water. 5. The treatment of mushrooms. Once the mushroom body in the shed is infected with pathogens, it must be removed in time, including infected young mushroom buds. When the mushroom is removed, the root of the mushroom must be removed and the surface of the culture medium should be cleaned to ensure that no intrastromal nutrition is consumed. 6. Chemical control. 1 When the condition is mild, 2000 times of agricultural streptomycin can be sprayed on the lesion. 2 Use 150mg/kg chlorine to spray the mushrooms to reduce the incidence. 3 Spray the material surface or fruiting body with 3,000 times the "mushroom guard" liquid, spray once every 7-10 days, and use 3000 times the "mushroom guard" mix to prevent infection of the whole growth period. 4 Use 2000 times the "mushroom disease nemesis" liquid spraying mushrooms.
Jun
Jujube:
Hetian Jun Jujube
is big, thin skin, fleshy, nuclear small, meat thick, bright color. Vitamin C
content is rich, its protein, calcium, iron and zinc mineral content is higher,
and high sugar content. We can use it for soup, make tea or direct eat! Good food
supplements and nutritious absorb . Red
jujube is not only delicious fruit, but also nourishing medicine, people always
put red jujube as excellent tonic.
Description of Jun
Jujube:
Style: Dried
Taste: Sweet
Shape: Ellipse
Grade: Special grad, grade one, grade two, grade three, grade four
Drying Process: Dry
Cultivation Type: The tree
Shelf Life: 12 Months
Color : red
Water content: 20~22%
Product
name: Hetian Jun Jujube
Origin
information: Hetian,China
Quality
guarantee: 12 months
Storage
method: cool and dry place
Growth environment
1. The hot sunlight, the dry climate. Prompt temperature,
average sunshine over 15 hours
2. Tian shan snow melt
water irrigation growth, sunny, no air pollution and pests, no ground
pollution, no rubbish pollution, healthy and delicious, make jujube pulp sweet
3. In October, after absorbing the essence of
the whole year, the red jun jujube hung on the tree accumulate a great deal of
sugar
FAQ:
Q: How about payment
terms?
A: 30% TT deposit+70%
TT before shipment, 30% TT deposit+70% TT balance against scanned Copy B/L,
Flexible payment can be negotiated.
Q: Production and
deliver
A: After deposit, order
enter into 1st stage( production, packaging, factory inspect, etc), then 2nd stage is CIQ inspection and written CIQ Certificate lead time one week(7 days),
3rd stage we arrange to arrange cargo shipment to departure port.
Vessel lead time as per destination port in different countries( Such as North
America line, South America Line, EMP,
Asia, Australia, etc )
Jun Jujube Nutritious Jun Jujube,Red Jun Dates,Organic Jun Jujube,Dride Jun Jujube Ningxia Baishi Hengxing Food Technology Co., Ltd. , https://www.chinagojihome.com
