|
Course Content
|
The history of the mushroom, economic importance and significance in terms of human nutrition, location and classification in botany of mushroom, mushroom definition, biology and morphology, ecological Mushroom temperature, humidity, ventilation and light, mushrooming places caves and tunnels, cellars, basements or cellars, modern mushroom production sites, compost preparation place pasteurization rooms, micelles vaccination location, production rooms, mycelia production laboratory preparation room, mycelium development of the place micelles storage place, packing place, mushrooming systems dome system, bag system, bunk system and a safe system, Mushroom cultivation compost preparation, enters the composting material, synthetic media, additives, preparation and heap of soaking, fermentation 1.c stage, biological aspects, fermentation 2.c stage, biological aspects, the importance obtaining mycelia and development , obtaining the choice of rootstock mushrooms and sports, sport of germinated and preparation of the main culture, the spawn cultivation (vaccination) first growth period, soil cover, the second growth period, irrigation, ventilation, temperature control, humidification, lighting, evaluation of fungal preparation harvest and market fresh consumption, drying, canning, Culture fungal diseases and pests, hygienic measures, non parasitic diseases, viral diseases, bacterial diseases, fungal diseases. Cultivated mushroom pests nematodes, flies, red spiders.
|