Over 20 Years of Experience in Mushroom Cultivation Solutions.
What Is Mushroom Climate Control System?
Providing qualified mushroom climate control system is the foundation of Henan Joconn Machinery Co., Ltd.. We use only the finest materials for the product and always select the manufacturing process that will safely and reliably achieve the necessary quality. We have built up a network of quality suppliers over the years, while our production base is always equipped with state-of-the-art precision machines.
JOCONN brand is gaining more influence in recent years. We strive to expand the brand to the international market through different marketing methods. For example, by distributing trial products and launching new products online and offline each year, we have cultivated a large number of loyal followers and win customers' trust.
We focus on the total service experience, which includes the post-sales training services. At JOCONN, customers experience first-rate services when seeking information about packaging, delivery, MOQ, and customization. These services are available for mushroom climate control system.
The edible mushroom air purifier is a specialized piece of equipment designed for the production and cultivation of edible mushrooms. Combining advanced air filtration and ozone sterilization technologies, it can quickly purify the environment without leaving any chemical residues, achieving a cleanliness level of ISO 5 (Class 100).
Technical Principles
The core technology of the edible mushroom air purifier lies in its unique air filtration system and ozone sterilization capabilities.
Air Filtration System: Effectively intercepts dust and microorganisms in the air, improving cleanliness.
Ozone Sterilization: Uses ozone to efficiently kill bacteria, viruses, and molds, minimizing microbial contamination in the space.
These technologies enable rapid purification while ensuring no chemical residues, making it safe and environmentally friendly.
Application Scenarios
The air purifier is widely used in mushroom production environments where strict microbial contamination control is required, especially in:
Inoculation Rooms: Prevents contamination during the inoculation process, ensuring cultivation success.
Incubation Rooms: Provides a sterile environment, promoting the healthy growth of mushroom cultures.
With its high efficiency and safety, this device has become an ideal choice for both mushroom factories and individual growers.
Economic Benefits
The edible mushroom air purifier is not only a technological innovation in workspace purification but also brings significant economic benefits:
Low Investment Cost: Compared to traditional purification methods, this device costs only one-fifth as much but achieves the same or even better purification results.
Long-Term Savings: The annual savings on disinfectant costs are sufficient to purchase a new device, significantly reducing operational expenses.
Wide Applicability: Whether in standardized mushroom factories or individual cultivation settings, this device provides practical benefits, enhancing production efficiency and profitability.
Conclusion
With its advantages of efficiency, safety, and cost-effectiveness, the edible mushroom air purifier offers strong support for mushroom production. It is an indispensable piece of equipment for modern mushroom cultivation.
Technical Principles
The core technology of the edible mushroom air purifier lies in its unique air filtration system and ozone sterilization capabilities.
Air Filtration System: Effectively intercepts dust and microorganisms in the air, improving cleanliness.
Ozone Sterilization: Uses ozone to efficiently kill bacteria, viruses, and molds, minimizing microbial contamination in the space.
These technologies enable rapid purification while ensuring no chemical residues, making it safe and environmentally friendly.
Application Scenarios
The air purifier is widely used in mushroom production environments where strict microbial contamination control is required, especially in:
Inoculation Rooms: Prevents contamination during the inoculation process, ensuring cultivation success.
Incubation Rooms: Provides a sterile environment, promoting the healthy growth of mushroom cultures.
With its high efficiency and safety, this device has become an ideal choice for both mushroom factories and individual growers.
Economic Benefits
The edible mushroom air purifier is not only a technological innovation in workspace purification but also brings significant economic benefits:
Low Investment Cost: Compared to traditional purification methods, this device costs only one-fifth as much but achieves the same or even better purification results.
Long-Term Savings: The annual savings on disinfectant costs are sufficient to purchase a new device, significantly reducing operational expenses.
Wide Applicability: Whether in standardized mushroom factories or individual cultivation settings, this device provides practical benefits, enhancing production efficiency and profitability.
Conclusion
With its advantages of efficiency, safety, and cost-effectiveness, the edible mushroom air purifier offers strong support for mushroom production. It is an indispensable piece of equipment for modern mushroom cultivation.
Edible Mushroom Mite Control Technology Optimization
About 7 days after sowing edible mushrooms, effective mite control measures should be taken to ensure production quality. The following are detailed methods for mite control:
Observation and Detection
After covering the substrate with a colored film for 5-10 minutes, closely observe the culture material with a magnifying glass. Once small, flat or oval-shaped, white or yellow mites with multiple bristles are found, immediately take the following measures to eliminate them:
1. Fumigation for Mite Control
Soak cotton balls in dichlorvos and place them on the substrate under the bed frame. Cover the bed surface with plastic to allow the fumes from the pesticide to kill the mites.
2. Pesticide Spraying for Mite Control
Use the following pesticide solutions for spraying:
50% oxydemeton-methyl 1000 times solution
Pyrethrin 1500 times solution
Acaricide 500 times solution
Alternatively, spraying with 400 times diluted laundry detergent solution can also effectively control mites in 2-3 applications.
3. Rapeseed Cake Attractant for Mite Control
Place damp cloths on the infested substrate and scatter freshly roasted rapeseed cake powder on top. When the mites gather on the rapeseed cake powder, remove the cloth and place it in boiling water to kill the mites.
4. Vinegar-Sugar Pesticide Attractant
Prepare a vinegar-sugar solution:
1 part acetic acid
1 part water
0.1 part white sugar
1-2 drops of dichlorvos
Soak a piece of cloth or cotton in the solution and place it on the substrate. When the mites gather, remove and boil to kill them. Repeat the operation until all mites are eliminated.
5. Fresh Bone Attractant for Mite Control
Place fresh pig bones evenly on the affected substrate. When mites gather on the bones, place the bones in boiling water to kill the mites. Repeat several times until the substrate is free of mites.
Control Suggestions
Prevention First: Keep the culture material and surrounding environment clean to prevent mite infestation.
Prompt Action: Take immediate measures once mites are detected to prevent widespread infestation.
Safe Operation: When using chemical pesticides, follow the correct dilution ratios to ensure production safety and product quality.
By implementing these control measures, mites in the edible mushroom production process can be effectively managed, improving both yield and quality.
About 7 days after sowing edible mushrooms, effective mite control measures should be taken to ensure production quality. The following are detailed methods for mite control:
Observation and Detection
After covering the substrate with a colored film for 5-10 minutes, closely observe the culture material with a magnifying glass. Once small, flat or oval-shaped, white or yellow mites with multiple bristles are found, immediately take the following measures to eliminate them:
1. Fumigation for Mite Control
Soak cotton balls in dichlorvos and place them on the substrate under the bed frame. Cover the bed surface with plastic to allow the fumes from the pesticide to kill the mites.
2. Pesticide Spraying for Mite Control
Use the following pesticide solutions for spraying:
50% oxydemeton-methyl 1000 times solution
Pyrethrin 1500 times solution
Acaricide 500 times solution
Alternatively, spraying with 400 times diluted laundry detergent solution can also effectively control mites in 2-3 applications.
3. Rapeseed Cake Attractant for Mite Control
Place damp cloths on the infested substrate and scatter freshly roasted rapeseed cake powder on top. When the mites gather on the rapeseed cake powder, remove the cloth and place it in boiling water to kill the mites.
4. Vinegar-Sugar Pesticide Attractant
Prepare a vinegar-sugar solution:
1 part acetic acid
1 part water
0.1 part white sugar
1-2 drops of dichlorvos
Soak a piece of cloth or cotton in the solution and place it on the substrate. When the mites gather, remove and boil to kill them. Repeat the operation until all mites are eliminated.
5. Fresh Bone Attractant for Mite Control
Place fresh pig bones evenly on the affected substrate. When mites gather on the bones, place the bones in boiling water to kill the mites. Repeat several times until the substrate is free of mites.
Control Suggestions
Prevention First: Keep the culture material and surrounding environment clean to prevent mite infestation.
Prompt Action: Take immediate measures once mites are detected to prevent widespread infestation.
Safe Operation: When using chemical pesticides, follow the correct dilution ratios to ensure production safety and product quality.
By implementing these control measures, mites in the edible mushroom production process can be effectively managed, improving both yield and quality.
As the food processing industry demands higher efficiency and quality, intelligent energy-saving wild mushroom drying machines have emerged as essential tools. These machines utilize precise temperature control and advanced airflow circulation systems to provide efficient and eco-friendly drying solutions.
1. Innovative Technology Enhances Product Quality
Equipped with smart control systems, these machines ensure uniform and stable drying by real-time adjustment of temperature and timing. Unlike traditional drying methods, the machines retain the nutritional content and natural flavor of wild mushrooms while minimizing spoilage risks.
2. Energy Efficiency Reduces Production Costs
The machines operate with low energy consumption and utilize recirculating airflow technology to significantly reduce drying time. This not only increases efficiency but also reduces labor costs, making it a cost-effective investment for food processors and farmers.
3. Safety and Hygiene Ensure Reliable Production
Designed with food safety and operational reliability in mind, the machines feature fire protection and overheat alarms. They prevent overheating or uneven drying, ensuring consistent quality and enhancing production safety.
4. Versatile Applications Meet Diverse Needs
Beyond wild mushrooms, these machines are ideal for drying shiitake mushrooms, black fungus, lion’s mane mushrooms, and other edible fungi. They are also widely used in processing medicinal herbs, fruits, and vegetables.
Through innovation and energy efficiency, wild mushroom drying machines not only advance food processing modernization but also provide a powerful tool for cost reduction and increased productivity in the industry.
1. Innovative Technology Enhances Product Quality
Equipped with smart control systems, these machines ensure uniform and stable drying by real-time adjustment of temperature and timing. Unlike traditional drying methods, the machines retain the nutritional content and natural flavor of wild mushrooms while minimizing spoilage risks.
2. Energy Efficiency Reduces Production Costs
The machines operate with low energy consumption and utilize recirculating airflow technology to significantly reduce drying time. This not only increases efficiency but also reduces labor costs, making it a cost-effective investment for food processors and farmers.
3. Safety and Hygiene Ensure Reliable Production
Designed with food safety and operational reliability in mind, the machines feature fire protection and overheat alarms. They prevent overheating or uneven drying, ensuring consistent quality and enhancing production safety.
4. Versatile Applications Meet Diverse Needs
Beyond wild mushrooms, these machines are ideal for drying shiitake mushrooms, black fungus, lion’s mane mushrooms, and other edible fungi. They are also widely used in processing medicinal herbs, fruits, and vegetables.
Through innovation and energy efficiency, wild mushroom drying machines not only advance food processing modernization but also provide a powerful tool for cost reduction and increased productivity in the industry.
Mushroom production heavily depends on cultivation bags. As the saying goes: "Mushrooms first, bags second, management third." This highlights the importance of bag quality as the foundation of successful mushroom cultivation. However, issues like bag rupture, contamination, uneven substrate adhesion, or poor fruiting often stem from overlooked bag quality and selection, which ultimately impacts mushroom yields.
Today, we will discuss how to assess the quality of cultivation bags and share some practical tips for selection.
Methods to Assess Bag Quality
1. Check the Appearance
Align the bottom seal and the opening of the bag. If the edges are uneven, the bag is likely handcrafted, which makes it less airtight. On the other hand, machine-sealed bags are evenly aligned and generally offer better airtightness and sealing.
2. Inspect the Heat-Sealing Line
If the sealing line is opaque, it indicates manual sealing. Such bags have poor plasticity, are prone to air leakage, and are stiffer, making them more susceptible to breakage. In contrast, machine-sealed lines are transparent, soft, and durable, ensuring over 95% airtightness and reliable sealing.
3. Examine Bag Color and Consistency
High-quality bags have a clear, uniform, and smooth appearance. To check thickness, open the bag and feel it by running your hands around in a circle. If you notice uneven thickness or thin spots, the bag is likely to tear easily.
4. Puncture Test with Fingernail
Inflate a bag and seal it. Try puncturing it with a fingernail. If the bag does not leak, it indicates good quality.
5. Submersion Test
Seal the inflated bag and submerge it in a water basin. If no bubbles appear, the bag is airtight and meets quality standards. Bags with leaks are more prone to contamination during cultivation.
6. Feel the Surface
Run your hands over the surface of the bag to check for smoothness. A smooth surface suggests that the bag contains fewer recycled materials, indicating higher quality.
7. Inspect Against Sunlight
Hold the bag up to sunlight to check for small black dots. These dots are unmelted particles from recycled materials. If such particles are abundant, avoid using the bag.
8. Stretch Test
Cut a strip about 1 cm wide from the bag. Hold both ends of the strip and gently pull to stretch it. The farther it stretches without breaking, the better the bag quality.
Additional Tips
There are many ways to evaluate bag quality, but it’s crucial to select cultivation bags from certified manufacturers. Mushroom cultivation is challenging and requires careful attention to every detail. Choosing high-quality cultivation bags is an essential step that should never be overlooked!
Today, we will discuss how to assess the quality of cultivation bags and share some practical tips for selection.
Methods to Assess Bag Quality
1. Check the Appearance
Align the bottom seal and the opening of the bag. If the edges are uneven, the bag is likely handcrafted, which makes it less airtight. On the other hand, machine-sealed bags are evenly aligned and generally offer better airtightness and sealing.
2. Inspect the Heat-Sealing Line
If the sealing line is opaque, it indicates manual sealing. Such bags have poor plasticity, are prone to air leakage, and are stiffer, making them more susceptible to breakage. In contrast, machine-sealed lines are transparent, soft, and durable, ensuring over 95% airtightness and reliable sealing.
3. Examine Bag Color and Consistency
High-quality bags have a clear, uniform, and smooth appearance. To check thickness, open the bag and feel it by running your hands around in a circle. If you notice uneven thickness or thin spots, the bag is likely to tear easily.
4. Puncture Test with Fingernail
Inflate a bag and seal it. Try puncturing it with a fingernail. If the bag does not leak, it indicates good quality.
5. Submersion Test
Seal the inflated bag and submerge it in a water basin. If no bubbles appear, the bag is airtight and meets quality standards. Bags with leaks are more prone to contamination during cultivation.
6. Feel the Surface
Run your hands over the surface of the bag to check for smoothness. A smooth surface suggests that the bag contains fewer recycled materials, indicating higher quality.
7. Inspect Against Sunlight
Hold the bag up to sunlight to check for small black dots. These dots are unmelted particles from recycled materials. If such particles are abundant, avoid using the bag.
8. Stretch Test
Cut a strip about 1 cm wide from the bag. Hold both ends of the strip and gently pull to stretch it. The farther it stretches without breaking, the better the bag quality.
Additional Tips
There are many ways to evaluate bag quality, but it’s crucial to select cultivation bags from certified manufacturers. Mushroom cultivation is challenging and requires careful attention to every detail. Choosing high-quality cultivation bags is an essential step that should never be overlooked!
Piercing for ventilation during the mycelium development phase of shiitake mushrooms helps increase oxygen levels in the substrate, expel waste gases released by the growing mycelium, and accelerate its growth. This shortens the time needed for the mycelium to reach physiological maturity. Correct and reasonable piercing is one of the important measures to ensure high-quality, high-yield shiitake production in autumn and winter bag cultivation.
1. Characteristics of Oxygen DeficiencyMycelium growth slows down. The tips of the mycelium become thinner and uneven. Lumps or nodules may form. These symptoms indicate a lack of oxygen within the substrate bags, and piercing for ventilation becomes necessary.
2. Piercing MethodsFirst Piercing: When the mycelium circle has a diameter of about 10 cm: For bagged cultivation with sleeves, remove the sleeves. For bags without sleeves, pierce 4–6 holes around 2 cm inside the edge of the mycelium circle.
Second Piercing: When the bag is fully colonized by mycelium, typically 40–45 days after inoculation: Pierce on the side opposite the inoculation site. Keep the holes shallow, 1–1.5 cm deep, and create 20–30 holes per bag. This phase involves minor ventilation. Avoid large or deep holes or excessive hole numbers to prevent dehydration, which may hinder lump formation and primordia development.
Third Piercing: 7–10 days before removing the bags: This phase involves major ventilation. Holes should be 2 cm deep, with 40–60 holes distributed across the entire bag.
3. PrecautionsThe number and depth of holes affect oxygen levels, moisture content, and temperature within the substrate. Adjust these based on specific conditions of the substrate and environment. After piercing, reduce the stacking density per unit area. Arrange bags in a triangular (“△”) shape instead of a grid (“井”) to prevent excessive temperature rises, which could overheat and damage the mycelium.
4. Misconceptions About PiercingMany growers mistakenly believe that piercing should only occur after lumps or nodules appear on the substrate bag. However, the best time for piercing is 5–7 days after the mycelium fully colonizes the bag—before lumps form. Lumps usually result from a combination of high temperatures and oxygen deficiency. If lumps have already formed, the mycelium is already oxygen-starved. Piercing at this point can injure the mycelium, increasing the risk of "red water" leakage. To avoid such issues, pierce as soon as lumps begin to form or, ideally, beforehand.
5. Key Considerations for PiercingEnsure Full Mycelium Colonization: Piercing bags not fully colonized by mycelium increases the risk of contamination. Isolate uncolonized bags for separate management.
Prevent Cross-Contamination: Infected bags should be handled separately to avoid spreading contamination during piercing. A single infected bag can affect several others.
Temperature Management Post-Piercing: After piercing, the mycelium becomes more active and generates heat. Maintain temperatures around 25°C, and do not exceed 28°C to prevent overheating or damage to the substrate.
Effective management of temperature before and after piercing is critical to ensure substrate survival and success. Controlling temperature during this period is the key to achieving high survival rates. Once temperature is well-managed, success is within reach.
1. Characteristics of Oxygen DeficiencyMycelium growth slows down. The tips of the mycelium become thinner and uneven. Lumps or nodules may form. These symptoms indicate a lack of oxygen within the substrate bags, and piercing for ventilation becomes necessary.
2. Piercing MethodsFirst Piercing: When the mycelium circle has a diameter of about 10 cm: For bagged cultivation with sleeves, remove the sleeves. For bags without sleeves, pierce 4–6 holes around 2 cm inside the edge of the mycelium circle.
Second Piercing: When the bag is fully colonized by mycelium, typically 40–45 days after inoculation: Pierce on the side opposite the inoculation site. Keep the holes shallow, 1–1.5 cm deep, and create 20–30 holes per bag. This phase involves minor ventilation. Avoid large or deep holes or excessive hole numbers to prevent dehydration, which may hinder lump formation and primordia development.
Third Piercing: 7–10 days before removing the bags: This phase involves major ventilation. Holes should be 2 cm deep, with 40–60 holes distributed across the entire bag.
3. PrecautionsThe number and depth of holes affect oxygen levels, moisture content, and temperature within the substrate. Adjust these based on specific conditions of the substrate and environment. After piercing, reduce the stacking density per unit area. Arrange bags in a triangular (“△”) shape instead of a grid (“井”) to prevent excessive temperature rises, which could overheat and damage the mycelium.
4. Misconceptions About PiercingMany growers mistakenly believe that piercing should only occur after lumps or nodules appear on the substrate bag. However, the best time for piercing is 5–7 days after the mycelium fully colonizes the bag—before lumps form. Lumps usually result from a combination of high temperatures and oxygen deficiency. If lumps have already formed, the mycelium is already oxygen-starved. Piercing at this point can injure the mycelium, increasing the risk of "red water" leakage. To avoid such issues, pierce as soon as lumps begin to form or, ideally, beforehand.
5. Key Considerations for PiercingEnsure Full Mycelium Colonization: Piercing bags not fully colonized by mycelium increases the risk of contamination. Isolate uncolonized bags for separate management.
Prevent Cross-Contamination: Infected bags should be handled separately to avoid spreading contamination during piercing. A single infected bag can affect several others.
Temperature Management Post-Piercing: After piercing, the mycelium becomes more active and generates heat. Maintain temperatures around 25°C, and do not exceed 28°C to prevent overheating or damage to the substrate.
Effective management of temperature before and after piercing is critical to ensure substrate survival and success. Controlling temperature during this period is the key to achieving high survival rates. Once temperature is well-managed, success is within reach.
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Contact: Amy
Address: No. 89 Shangding Road, Zhengzhou Area (Zhengdong New District ), Henan Pilot Free Trade Zone ,China
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About Us
Henan Joconn Machinery Co., Ltd. is an enterprise specializing in the production of mushroom equipment. It is engaged in the development, production and application of machinery and equipment for mushroom growth production lines.