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目前,节水技术的引进、研发和应用是北京市各行各业的重点工作之一,食用菌创新团队也开展了一系列促进节水高效农业生产的相关工作。据团队调研,相对于其他作物,食用菌正常生产耗水量并不高,但在节水生产技术及水分管理方面存在问题较大。食用菌制棒时一般要使菌棒含水量达到60.0%左右,其生长本身需要的水分也主要来源于菌棒。但为什么在生产中几乎每天还要往菇棚内
At present, the introduction, development and application of water-saving technologies are one of the key tasks of all walks of life in Beijing. Edible fungi innovation team also carried out a series of related work to promote water-saving and high-efficiency agricultural production. According to team research, compared with other crops, consumption of edible mushrooms is not high, but there are some problems in water-saving production technology and water management. When the edible fungus rod is made, the water content of the fungus rod is generally about 60.0%, and the moisture that the growth itself needs also mainly comes from the fungus rod. But why in the production almost every day but also to Gupeng