The mushroom cultivator. A practical guide to growing mushrooms at home

Paul Stamets. The mushroom cultivator. A practical guide to growing mushrooms at home. - Agarikon press, 1983

Содержание

FOREWORD by Dr. Andrew Weil

PREFACE

I. INTRODUCTION TO MUSHROOM CULTURE

II. STERILE TECHNIQUE AND AGAR CULTURE

III. GRAIN CULTURE

IV. THE MUSHROOM GROWING ROOM

V. COMPOST PREPARATION

VI. NON-COMPOSTED SUBSTRATES

VII. SPAWNING AND SPAWN RUNNING IN BULK SUBSTRATES

VIII. THE CASING LAYER

IX. STRATEGIES FOR MUSHROOM FORMATION (PINHEAD INITIATION)

X. ENVIRONMENTAL FACTORS: SUSTAINING THE MUSHROOM CROP

XL GROWING PARAMETERS FOR VARIOUS MUSHROOM SPECIES

XII. CULTIVATION PROBLEMS AND THEIR SOLUTIONS: A TROUBLESHOOTING GUIDE

XIII. THE CONTAMINANTS OF MUSHROOM CULTURE: IDENTIFICATION AND CONTROL

XIV. THE PESTS OF MUSHROOM CULTURE

XV. MUSHROOM GENETICS

APPENDICES

GLOSSARY

BIBLIOGRAPHY

INDEX

PHOTOGRAPHY AND ILLUSTRATION CREDITS

ACKNOWLEDGEMENTS

OCR
Environmental Factors! 157
Freeze dryers operate on the principle of first flash freezing fresh mushrooms which are then
placed onto heated trays in a cooled, high vacuum chamber. The frozen water within the mushrooms begins to melt from the heat generated from the trays. But instead of becoming a liquid, the
water is immediately transformed into a vapor that is pumped out of the freeze drier. Freeze drying
preserves much of the original cell structure and hence mushrooms dried in this manner are often
life-like in appearance. Since commercial freeze driers are prohibitively expensive, few home
cultivators can afford them. Many people have discovered, however, that mushrooms placed in a
frost-free refrigerator are almost as well preserved.
Canning is another method for storing mushrooms. Mushrooms preserved by canning must be
carefully cleaned beforehand, precooked for 3 or 4 minutes in boiling water, then inserted into glass
jars with a small amount of vinegar and sterilized in a pressure cooker. (Sterilization for mushrooms
is usually 30-40 minutes at 1 0 psi. Consult a book on mushroom cookery for further information
on canning mushrooms). Canned mushrooms, especially those that have been pickled, are preferred by many epicureans to those preserved by other means.
No matter what the technique, fresh mushrooms are undoubtedly better tasting than preserved
mushrooms. If one chooses to dry, freeze or can, young mushrooms should be selected over old
ones. Label each container with the species, the name of who grew or identified the mushrooms,
the date and the place of origin. (One general rule recommended by all mycologists is: when eating
wild mushrooms for the first time, always leave one or two small specimens aside in case illness ensues and a mycologist or a doctor needs to be consulted.)

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