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All About The Shiitake Mushroom (Lentinula edodes)

Intoduction Shiitake mushrooms (pronounced shee ta’ kay) are a traditional delicacy in Japan, Korea, and China. For at least a thousand years, Shiitake mushrooms have been grown on logs, outdoors, in the temperate mountainous regions of Asia. To this day, Shiitakes figure as the most popular of all the gourmet mushrooms. Only in the past several decades have techniques evolved for its rapid cycle cultivation indoors, on supplemented, heat-treated, sawdust-based substrates. Fig. 01: The Shiitake Mushroom Cultivation of this mushroom is a centerpiece of Asian culture, having employed thousands of people for centuries. We may never know who first cultivated Shiitake. The first written record of Shiitake cultivation can be traced to Wu Sang Kwuang who was born in China during the Sung Dynasty (A.D. 960–1127). He observed that, by cutting logs from trees that harbored this mushroom, more mushrooms grew when the logs were “soaked and striked.” In 1904, the Japanese researcher Dr.
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Cultivated and Wild species of Mushroom in Nepal

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Introduction The edible, fleshy and macroscopic basidiocarpous or ascocarpous spore bearing fungus of certain species are designated as a term ‘Mushroom’. There is a difference between the term mushroom and toad stools that ‘Toad Stool’ signifies poisonous and/or inedible species of fungi. Mushroom is a fleshy and spore bearing nutritive organ(fruiting body) of certain fungi that belongs to a group of organisms which differ in many respects from flowering plants and animals. Cultivated edible mushrooms may be defined as “ Muhsrooms are achlorophyllous, macroscopic basidiomycetous or ascomycetous species of certain fungi that bear spores embedded into fleshy fruiting bodies and are desirable as food in the market place. These can be cultivated either in properly designed mushroom houses under precisely controlled conditions or in outdoor areas under conditions manipulated by man to enhance their production in quantity with desirable quality”. Mushroom is a saprophytic plant wh
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All about The King Oyster Mushroom

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The King Oyster Mushroom Pleurotus eryngii (De Candolle ex Fries) Quelet sensu lato Introduction:  Fig. 01: The King Oyster Mushroom Pleurotus eryngii is by far the best-tasting Oyster mushroom, well deserving of the title, the King Pleurotus ostreatus and Pleurotus pulmonarius on this same material, at the same rate of spawning, unless supplements are added or a unique spawning method is employed. Oyster. Popular in Europe, this stout, thickly flesh mushroom, is one of the largest species in the genus. Preferring hardwoods, this mushroom is easy to grow. Although this mushroom grows on the cereal (wheat) straws, the yields are not as substantial as that of Common Names: The King Oyster  Boletus of the Steppes Description: Cap 3–12 cm in diameter, at first convex, expanding with age, becoming funnel-shaped, with the margin typically inrolled, extending with age. Stem 3–10 cm in length, central, thick, tapering downwards. Gills fairly distant, thin, grayish,
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Physiological Disorders of Cauliflower

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Physiological Disorders commonly seen in Cauliflower 1. Browning: Sometimes there is a appeareance of water soaked lesions in the steam, leaf and on the surface of the curd which later become rusty and brown in color. This symptoms is mainly observed when there is a deficiency of boron in plant or in soil. To get rid out of this, soil application of Borax @ 10-15 kg/ hectare is recommended. This dose of fertilizer may differ from country to country, type of soil, time of application,methods of application & various other factors. If there is acute deficiency, spraying of Borax solution @0.25% to 0.5% is generally recommended. This means 2.5 to 5 gram of borax fertilizer on 1 liter of pure water. Spraying of fertilizer should be done at the time of early morning or at the time  of evening. fig: Symptoms of Browning Fig: Symptoms observed on browning of caulifllower Fig: generally available Borax Fertilizer on Market (10.5%) fig: Whiptail  2. Wh
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Diseases on Cauliflower

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Major diseases observed on Cauliflower ( Brassica oleracea ) 1. Club Root This disease causes swelling and malformation of the root which restricts nutrient and water flow in the plant. This disease is caused by a fungus Plasmodiophora brassicae .The club root fungus enters the plant through roots. It is very difficult to curb the infestation by this disease, as it continue to infest on the land for a longer duration. When the plant rot, the fungal spores are released in the soil which may live for 10 to 20 years and infect other plants. There are few steps to control it. * It is important to avoid planting the plant in infested field for nearly 7 years. * We need to avoid using the fungus infected manure to avoid the crop infestation. * It is important that we use crop rotation and field rotation. We need to ensure that all the equipments are clean and disinfected before using on non contaminated land. * Proper Weed Management is very important so that it does not incr
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Some Benefits of Apple

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Common benefits of apple that we must know... Apples are one of the most popular fruits — and that's a good thing.They're an exceptionally healthy fruit with many research-backed benefits.This article lays out ten of the top health benefits of apples. 1. Apples Are Nutritious A medium apple is equal to 1.5 cups of fruit.Two cups of fruit daily are recommended on a 2,000-calorie diet.Below are some nutrition facts for a medium apple: Calories: 95. Carbs: 25 grams. Fiber: 4 grams. Vitamin C: 14% of the RDI. Potassium: 6% of the RDI. Vitamin K: 5% of the RDI. Manganese, copper and vitamins A, E, B1, B2 and B6: Under 4% of the RDI. Apples are also a rich source of polyphenols. While nutrition labels don't list these plant compounds, they are likely responsible for many of the health benefits.To get the most out of apples, keep the skin on. It contains half of the fiber content and many of the polyphenolsApples are a good source of fiber and vita
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