Paggawa ng Patubuan ng Oyster Mushroom gamit ang PAC

REJEL PAC Growing for Oyster Mushroom (sadust)

What is PAC?

  • All natural, purified, and organic liquid mineral concentrate
  • Ingredients are organic acids, nitrogen, iron, sulfur, manganese, copper and zinc plus 70+ macro and micro-organic plant-derived minerals, commonly known as Fulvic Acid —vital to soil, plant, and animal health
  • PAC products are processed from organic minerals that have been composting for more than 75M years
  • Derived from humic shale found in the western U.S. The formation of this humic shale deposit happened when there was no pollution, when plants and soils were their richest in nutrients
  • Though, not enough to cause excessive heat & pressure to create coal, oil, or alter the form of the minerals

A hard bed of clay at the bottom allowed the minerals collect and stop them from leaching

  • Analysis shows this deposit contains more than 70 mineralsThe humus never petrified or fossilized. Thus, it never became rock – just compressed and dried prehistoric “plant compost” that contains large amounts of plant-derived ionic minerals that was suspended in sea water
  • PAC products are processed from organic minerals that have been composting for more than 75M years
  • The minerals help plants increase their natural sugar content so they can fight disease and pests
  • These organic amendment products contain the highest known concentration of plant-derived mineral nutrients required for complete soil and plant health, and even for animal health
  • They can do all this because minerals are conductors of every living organism’s electrical current, vital for all animal and plant functions
  • Minerals act as catalysts and activators of most nutrients, including vitamins. Those vitamins cannot function properly without minerals
  • They help the animals’ body and plants keep its internal balance

 

Uses of PAC

  • The product is widely used in growing vegetables, herbs, medicinal herbs, fruit trees, sprouting barley or other seeds, indoor and outdoor houseplants, bonsai trees, orchids, date palms, coconut trees regenerate the growing media by promoting and sustaining health for future generations of plants

 

Dosage of PAC for Mushrooms

For Sawdust Substrates

  • 5 m.l. – per gallon of water

For Rice Straws and Leaves Substrates

  • 5 m.l – per gallon of water

For daily spraying

5 drops – per liter of tap water

Preparation of Substrates (Fruiting Bags)

  1. Materials and Equipment used for Sawdust’s substrates:
  • 78 kg. – good lumber sawdust properly dry (hardwood)
  • 20 kg.- rice bran (D1) fine (Darak)
  • 1 kg. – calcium carbonate (lime stone from sea shells)
  • 1 kg. – brown sugar
  • 200 pcs. – 6” x 12” x .03 Polypropylene (pp) plastic bags
  • 200 pcs- ¾” diameter pvc pipe ring cutting ½ inch length
  • 200 pcs – ordinary rubber band
  • 200 pcs – cotton plugs
  • (one) – 200 liters steel drum
  • 15 bottles – Mother spawn or Planting spawn (oyster white/gray and ganoderma)
  • 5 ml – Power Agriculture Concentrate solution (PAC)

 

Pamamaraan:

  • Paghaluin ang mga tuyong mga materyales gaya ng kusot, darak, apog asukal, at5 ml PAC na inihalo sa Tubig.
  • Dagdagan ng tubig gamit ang ligadera ang halo hanggang sa umabot ng 65% moisture content. Sa pamamagitan ng pagpisil ng halo sa kamao, kailangan walang tumulo na tubig sa pagitan ng mga daliri at pagbukas ay buo ang halo na nasa kamao.
  • Iimbak ang halo na paumbok o Pyramidal positions.
  • Takpan ng plastik, trapal o sako ang halo at pabulukin ng tatlong linggo, at muling haluin ang pile kada tatlong araw, upang pantay ang pagkabulok nito.
  • Pakaraan ng dalawang linggo pasingawin ang halo sa malilim na lugar

Paalala: Huwag ikalat ang halo sa ilalim ng araw, dapat sa dakong malilim.

  • Pasingawin at ikalat ang halo sa loob ng 2-3 hours upang makasingaw ang toxic nito. Isupot ang halo sa plastik na may timbang 800-1000 grams per bag.
  • Kunin ang dulo ng plastik at isuot sa butas ng pvc at lagyan ng bulak ang butas ng pvc, takpan ng plastik ang bulak at talian ng guma o rubber band.
  • Sterilize ang mga fruit bags sa loob ng anim na oras sa steel drum na may 90ºC ang temperatura. At sa pressure cooker naman ay 1 ½ oras @ 15 psi ang pagluluto na may temperaturang 125ºC.
  • Ilagay ang lahat ang mga fruiting sa loob ng dram na nakatayo, takpan ng palastik at sako naman ang pangalawang takip.
  • Lutuin ang mga bag sa loob ng limang oras (6-8 hours), antaying lumubo ang naktakip na sako, bago pasimulan ang pagbibilang ng oras. Iwasang sumabog ang nakatakip na sako. Pananatilihin ang paglubo hanggang sa umabot sa takdang oras.
  • Palamigin at tamnan ng binhi ng Oyster white/grey at Ganoderma.
  • Pagkatatapos matamnan ang fruiting bag iincubate itosa loob ng cabinet o di kaya sa madilim na silid o kuwarto na may temperaturang 30°C (room temperature) hanggang sa mapuno na ng amag ang plastic
  • Pagkaraan ng 30 days mapupuno na ng amag ang plastic bag, ipahiga at isalansan ang mga bag sa ginagawang patungan o shielves, tanggalin ang nakapasak na bulak at hintaying lumaabas ang maliliit na kabute na syang tinatawag na Premordia hanggang sa maani ang mga ito.
  • Sa pag-aani kailangan itong hugutin o bunutin at kailangang walang matirang laman ng kabute sa mismong fruiting bag, upang hindi mabubulok at sanhi ito sa pagkontamina ng bag.
  • Matapos maka-ani diligan ito sa pamamagitan ng pag spray gamit ang 5 drops of PAC at atomizer o hands-spray, hintayin at muli itong mamumunga. Ulit ulitin ito 3 x a day kapag taginit at twice a day naman kapag tagulan.

PAGSSASAAYOS NG KABUTE PAGKAANI

     (POST-HARVEST PROCESSING)

Ang kabute ay madaling masira o mabulok itoy iniimpake o tinatakpan ng stretch file (cling wrap) o plastic. Ito ay tatagal ng 4-5 days sa loob ng refrigerator. Kailangang pag-aralang mabuti ang layo mula sa mga pamilihang pinagpapaplanong pagbentahan ng produkto bago piliin ang lugar  ng pagtatamnan ng kabute para di magkaproblema sa pagtitinda ng sariwang kabute.

Ang mga sumusunod ay kailangang isaalang-alang:

  • Ang kabute ay kailangang maging sariwa at malusog
  • Hugutin o bunutin ang buong bunga hanggang sa pinakapuno nito.
  • Higit na maiam anihin ang mga kabute sa medaling araw
  • Kinakailangang mayroong sapat na daanan ng hangin ang mga collection tray upang maiwasan ang paginit ng ilalim ilalim nito.
  • Alisin ang maruruming mga piraso na may kusot o sawdust bago iimpake ang mga kabute.
  • Ang label o tatak nito ay kinakailangang magtaglay ng larawan ng mga product, nutritional content,at ang logo o pangalan at address ng kompanya.

Ang mga sumusunod ay maaring pagdalhan ng mga ibinebentang kabute:

  • Mga mamamakyaw ng mga gulay
  • Supermarkets
  • Mga Palengke
  • Restaurant
  • Hotel

Malaki rin ang potensyal ng kabute bilang produktong pang export, kaya inaasahang higit na lalaki pa ang produksyon nito. Maaring iluwas o i-export ang mga kabute ng tuyo (dried), canned o preserved. Karagdagang Kaalaman Tungkol sa Pagpreserba ng mga kabute Para mananatiling sariwa ang mga kabute sa loob ng 5 hanggang isang lingo gawin ang mga sumusunod:

  1. Balutin ng katsa at ipasok sa loob ng refrigerator sa almig na 15°C.
  2. Ipatong sa yelo sa loob ng Styrofoam box.
  3. Ihilera sa dahon ng saging na nakapatong sa malapad at patag na lalagyan

 

Pests and Diseases

A number of diseases and pests may attack the mushroom if left un-cared 

Disease

  1. Green moulds (Trichoderma viridea) – It is the most common disease in oyster mushroom where green colored patches are observed on fruiting bags.

Control: Dip a cotton swab in 4% Clorox solution and scrapped off the infected area. If the fungus more than half of the fruiting bag, then the entire fruiting bag will be discarded or burnt or buried far from the place of mushroom house.

Insects

  1. Flies: Scarid flies, Phorid flies, and Cecid flies are found and attacked to mushroom and odor of spawn. They lay eggs on the straw or mushrooms, and the larva emerging from them to damage the crop. Larva feed on the mycelium, mushroom and penetrate inside the fruiting bodies making it unfit for consumption.

Control: To check entry of adult flies during the cropping period, screen the doors, windows or ventilators, in any 30 mesh nylon or wire net. Use fly trap or repellent in mushroom house.

  1. Mites: These are very thin, small crawling insects that appear on mushroom fruiting body. They are not damaging, but annoyed the grower when present in a large numbers.

Control: Maintain hygienic condition of the house as well as its surroundings.

  1. Slugs, Snails: These pests chew up portion of the mushroom which may later get infected with bacteria and affect the quality of the crop.

Control: Remove the pests from the fruiting bags or beds and kill them. Maintain hygienic conditions.

 

Other pests

  1. Rodents: Found mostly in low-cost mushroom house. They eat the grain spawn and make holes inside the fruiting bags.

Control: Use rat poison bait in the mushroom house or rat trap. Burrow of rats should be closed down with glass pieces and plaster.

  1. Ink caps Coprinus spp): It is weed of mushrooms that develop on the fruit bags or in straw mushroom beds before cropping begins. They subsequently disintegrate into black sliming mass at maturity.

Control: Physical removal of Coprinus from the fruiting bags or beds is the only control measure recommended.

 

Precautions

“Prevention is better than cure” is the fundamental motto of mushroom growing since it is very delicate crop and curative measures are often difficult. The mushroom itself being a fungus, when fungal diseases appear, it is often very difficult to control as the chemical used against the disease may affect the mushroom itself. Thus infinite care has to exercise from the very start to discourage the entry of any foreign “germs” or contamination. The following precautions should not be over-looked:

The very first requirement in mushroom growing is sanitation and hygienic conditions.

Most of the problems in mushroom growing arise due the improper hygiene:

  • The room where mushrooms are to be grown should be thoroughly washed and then whitewashed with lime. The floor should be also being limed.
  • The surrounding of the house should be devoid of stagnant drains, shrubs and other weeds as these harbor harmful diseases and insect pests.
  • At the entry of every room, there should be a trough with 2% Clorox solutions, where in the shoes or feet must be dipped before entering the room.
  • The worker should be clean preferably ware clean overalls.
  • No trash or surplus etc. should be left around the house.
  • In case of contamination, the contaminated fruiting bags should be remove to a spot well away from the house and buried in a pit or burnt.
  • At the end of every cropping process, the room should be washed again and whitewashed and fumigated with Clorox.
  • Any fallen bits of straw or mushroom should not be left on the floor of the room. Cleaning and cutting off of the base of the mushroom should be done outside the growing room and properly disposed off.
  • Clean straw is important for mushroom growing. While preparing the bags, care should take that it is properly compressed. The more the compression, the better the spawn running.
  • There should be gentle air exchange of air in the room with fresh air. Wind current cause drying and formation of malformed mushroom.

              PAG-AALAGA NG MGA MUSHROOM FRUITING BAGS

Ang mushroom fruiting bags ay yari sa Polyprophelene Plastic (PP) na may sukat na 6 x 12 x .003 / 6 x 14 x .003. Naglalaman ito ng patubuan o substrates at doon mamumuo ang amag at doon din lalabas ang mga bunga ng mga kabute kapag mapupuno na ng mga amag ang buong plastic o bags.

Pamamaraan:

  1. Gumawa ng mushroom house na yari sa kawayan, plastic o di kaya concrete, depende sa budget na gusto ng magaalaga nito.
  2. Sterilised o linising mabuti ang bahay ng mushroom at malayo sa mababahong lugar o di kaya sa mausok na lugar.
  3. Idisinfect ang buong lugar sa pamamagitan ng pag-spray ng zonrox na tinunaw sa tubig na may sukat na 4ml sa bawat litro ng tubig.
  4. Gumawa ng mga patungan ng mga bags na yari sa bakal, kawayan o di kaya ay kawayan at idisinfect ito bago lagyan ng mga bags.
  5. Kapag puno na ng mga amag ang mga bags buksan ang bunganga sa pamamagitan ng pagtanggal ng pvc, bulak at papel.
  6. Magspray ng tubig sa bunganga sa pamamagitan ng atomizer sprayer na may halong 5 drops of PAC sa pinakapinong labas ng tubig o mist spraying. Purong tubig lamang ang ispray, hwag chlorinated upang hindi makontamina ang mga bags.
  7. Bawal magspray kapag ang bunganga ng mga bags ay may mga lumalabas mga maliliit na kabute o pinheads. Dahil malulusaw ito kapag tatamaan ng tubig ang mga dahon ng kabute.
  8. Apat na araw simulang paglabas ng mga pinheads, pede na itong anihin at ang paraan sa pag-ani ay ang hugutin o bunutin ang buong batch nito, linisin at ire-pack ito sa pamamagitan ng polyprophelene plastic sapinan ng sariwang dahon ng saging saba at isealed ito gamit ang electric sealer at kailangang walang hangin na makakapasok. Pede ring gumamit ng styropore at balutin ito ng cling wrap at pwede na itong ibenta sa mga palengke. “Sugested retail price P20.00 to P35.00 per 100grams pack”.

 

          PAGSSASAAYOS NG KABUTE PAGKAANI (POST-HARVEST PROCESSING)

Ang kabute ay madaling masira o mabulok itoy iniimpake o tinatakpan ng stretch file (cling wrap) o plastic. Ito ay tatagal ng 4-5 days sa loob ng refrigerator. Kailangang pag-aralang mabuti ang layo mula sa mga pamilihang pinagpapaplanong pagbentahan ng produkto bago piliin ang lugar ng pagtatamnan ng kabute para di magkaproblema sa pagtitinda ng sariwang kabute.

Ang mga sumusunod ay kailangang isaalang-alang:

  • Ang kabute ay kailangang maging sariwa at malusog
  • Hugutin o bunutin ang buong bunga hanggang sa pinakapuno nito.
  • Higit na maiam anihin ang mga kabute sa medaling araw
  • Kinakailangang mayroong sapat na daanan ng hangin ang mga collection tray upang maiwasan ang paginit ng ilalim nito.
  • Alisin ang maruruming mga piraso na may kusot o sawdust bago iimpake ang mga kabute.
  • Ang label o tatak nito ay kinakailangang magtaglay ng larawan ng mga product, nutritional content,at ang logo o pangalan at address ng kompanya.

Ang mga sumusunod ay maaring pagdalhan ng mga ibinebentang kabute:

  • Mga mamamakyaw ng mga gulay
  • Supermarkets
  • Mga Palengke
  • Restaurant
  • Hotel

Malaki rin ang potensyal ng kabute bilang produktong pang export, kaya inaasahang higit na lalaki pa ang produksyon nito. Maaring iluwas o i-export ang mga kabute ng tuyo (dried), canned o preserved.

Karagdagang Kaalaman Tungkol sa Pagpreserba ng mga kabute

Para mananatiling sariwa ang mga kabute sa loob ng 5 hanggang isang lingo gawin ang mga sumusunod:

  1. Balutin ng katsa at ipasok sa loob ng refrigerator sa almig na 15°C.
  2. Ipatong sa yelo sa loob ng Styrofoam box.
  3. Ihilera sa dahon ng saging na nakapatong sa malapad at patag na lalagyan

Hanggat maari kailangang makarating sa merkado paakatapos itong maani, sariwa at maibenta na kagad.

What is PAC?

  • All natural, purified, and organic liquid mineral concentrate
  • Ingredients are organic acids, nitrogen, iron, sulfur, manganese, copper and zinc plus 70+ macro and micro-organic plant-derived minerals, commonly known as Fulvic Acid —vital to soil, plant, and animal health
  • PAC products are processed from organic minerals that have been composting for more than 75M years
  • Derived from humic shale found in the western U.S. The formation of this humic shale deposit happened when there was no pollution, when plants and soils were their richest in nutrients
  • Though, not enough to cause excessive heat & pressure to create coal, oil, or alter the form of the minerals

A hard bed of clay at the bottom allowed the minerals collect and stop them from leaching

  • Analysis shows this deposit contains more than 70 mineralsThe humus never petrified or fossilized. Thus, it never became rock – just compressed and dried prehistoric “plant compost” that contains large amounts of plant-derived ionic minerals that was suspended in sea water
  • PAC products are processed from organic minerals that have been composting for more than 75M years
  • The minerals help plants increase their natural sugar content so they can fight disease and pests
  • These organic amendment products contain the highest known concentration of plant-derived mineral nutrients required for complete soil and plant health, and even for animal health
  • They can do all this because minerals are conductors of every living organism’s electrical current, vital for all animal and plant functions
  • Minerals act as catalysts and activators of most nutrients, including vitamins. Those vitamins cannot function properly without minerals
  • They help the animals’ body and plants keep its internal balance

 

Uses of PAC

  • The product is widely used in growing vegetables, herbs, medicinal herbs, fruit trees, sprouting barley or other seeds, indoor and outdoor houseplants, bonsai trees, orchids, date palms, coconut trees regenerate the growing media by promoting and sustaining health for future generations of plants

 

Dosage of PAC for Mushrooms

For Sawdust Substrates

  • 5 m.l. – per gallon of water

For Rice Straws and Leaves Substrates

  • 5 m.l – per gallon of water

For daily spraying

5 drops – per liter of tap water

 

 

For more information you may visit or contact:

BIKOL

  • REJEL MUSHROOMCARE

Cynthia M. Laurie

Purok 6 Poblacion Uno, Basud Camarines Norte

Mobile: (0907)-2359942

Mushroom House

  • REJEL MUSHROOMCARE FARM

Teddy C. Laurie

Purok 6 Poblacion Uno, Basud Camarines Norte

Mobile: (0950)-7526406 / (0926) 0391303

Email: rejelmushroomcare@gmail.com

Web:  www.rejelmushroomcare.com

http://gmane.ws/12fKQG1

http://rejelmushroomcare.com/domains/rejelmushroomcare.com/wp-content/uploads/2018/12/REJEL-PAC-Growing-for-Oyster-Mushroom-sadust.pdf

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