The Goji Berry, also called the wolfberry, is a bright orange-red
berry that comes from a shrub that's native to China. In Asia, goji
berries have been eaten for generations in the hope of living longer.
Over time, people have used goji berries to try to treat many common health problems like diabetes, high blood pressure, fever, and age-related eye problems. Goji berries are eaten raw, cooked, or dried (like raisins) and are used in herbal teas, juices, wines, and medicines.
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Remarks on mushroom management
First, the buds management general buds before the buds do not need to be soaked, but if there is insufficient moisture in the base material, then soaking and then regenerate buds so that the first tide mushroom as much as possible and hypertrophy; There are many methods, and the commonly used methods are as follows: 1. Natural priming method: after soaking, the bacterium bag is discharged into the shed of the mushroom, and the ventilation and light are strengthened. Without any auxiliary measures, natural buds will emerge within a few days. 2. The method of convulsing and stimulating buds: The method of using wood sticks and underground rolling on the bag of bacteria makes it subject to “fright†and the speed of budding is faster. 3. Light-picking bud method: watering the ground in the shed to maintain a relatively high humidity, and then, cover the grass and other cover shade cover, so that the shed into the direct light, strong light stimulation of the bag, it is There will be mushroom buds appearing soon; but we must closely observe that once the greenhouse temperature reaches 30°C, we should immediately shade and spray water to the top of the shed to cool down. 4.Temperature-diffusion method: Prepare blower and water-spraying device, uncover cover coverings such as grasshoppers, use sunlight to irritate light on the one hand, and on the other hand, the temperature in the shed rises sharply until it rises. At 30°C, heat preservation treatment was carried out to keep the temperature at 30°C until the sun goes down. Covers were removed, and the import and export were opened. The bacteria bags were cooled rapidly with groundwater, and then blowers were blown into the shed. Then, the nighttime was used. Natural cooling, the temperature difference in the shed can reach more than 15°C, and the budding effect is good. Second, the bud management The main management task at this stage is to cut the membrane and sparse buds. First of all, after the emergence of mushroom buds, only one small gray-brown "meat quail" has not yet differentiated, but it has not touched the plastic film. At this time, it is timely to cut the membrane. The method is: use sharp The tip of the knife (now using a wallpaper knife), cutting the plastic film around the mushroom buds into a "moving door" look, which does not prevent the mushroom buds from drilling out, but also prevents the excessive flow of wind, so as to avoid the moisture of the base material. More distributed. Note: Do not cut the membrane after the bud touches or tops the plastic membrane. Otherwise, it will produce abnormal mushroom. Secondly, either when cutting the membrane or after the buds have been drilled, it is found that when there are two, three or more mushroom buds clustered together, the buds should be treated. The method is very simple: The blade tip cuts the edge of the mushroom bud on the line. If the operation is inconvenient, only the upper half (about the cap of the cap) can be trimmed off, leaving one with a positive appearance and a round shape. Third, in the management of bud cultivation, there is a practice of “seeding seedlings.†In the production of shiitake mushrooms, there are similar measures, that is, budding, the purpose is to cultivate a large, fleshy thick mushroom or mushroom, the approach is very simple, It is cooling. Such as young buds like to grow at 15 °C ~ 22 °C environment, the speed at 14 °C significantly decreased, if conditions, cooling at about 12 °C, or even 8 °C, you can achieve the purpose of buds; if with short The direct light and low humidity of the air will help the buds. Usually about 15 degrees Celsius for about a week, you can achieve the purpose of buds. Fourth, environmental regulation 1. Temperature: It should be based on the biological characteristics of the strain. The developmental stage of the fruiting body of the common Lentinus edodes strain is 15°C～22°C. Below 5°C, the fruit body can not be differentiated and developed. When the temperature is higher than 28°C, the developmental speed of the fruiting body is obviously accelerated, but the bacteria meat is thin and easy to open. Umbrella, light color, poor quality. 2. Humidity: Mushrooming stage is mainly based on moisturizing, and the air humidity should be controlled at more than 90%. If the mushroom is cultivated, it can be controlled to 60% to 70% according to its different developmental stages. 3. Ventilation and ventilation: In addition to special requirements such as thermal insulation, the general requirement is to have fresher air conditions in the shed, and the concentration of carbon dioxide should be controlled to be less than 0.5%. 4. Appropriate lighting: In addition to special cultivation environments such as civil defense works, natural caves and other places need to increase the light, mushroom shed according to the growth requirements of the fruiting body, by covering the cover to control the light in the shed, otherwise, when the light is insufficient, Will make the mushroom body color is not good, affect product quality. (Soil Institute of Shandong Academy of Agricultural Sciences)