Six Key Technologies of Non-pollution Production of Edible Mushrooms
First, to improve the eco-environmental cultivation venues should choose to turn around the water, air smooth, wide around, away from the livestock farms, brewing plants, living areas and hospitals at least 1500 meters to take soil, whitening, irrigation and other measures to replace pesticides for disinfection . The source water is clean and pollution-free. It is forbidden to spray mushrooms and dip. Cultivation and processing facilities must not store mushroom roots, dead mushrooms, worm-eaten mushrooms, or medium-rejected materials. Second, the rational selection of raw materials must be in strict accordance with the WTO / SPS new requirements for plant disease, the use of cotton, wheat straw, corn cobs, beans cake and other cultural materials require no mildew, no pesticide residues. Culture materials must not be formulated with any chemical fertilizers, pesticides, and growth hormones. Ingredients, cultivation and management of water to be clean, without any pollution cover material selection of pesticide-free, fertilizer-contaminated barren slope underground soil, used after sun exposure. Livestock and poultry manure in the formulation of fecal grass fungi requires free-range livestock and poultry and does not contain hormones, antibiotics and chemical products. III. Advocacy for Biological Control Preparation of culture materials can use plant antifungal agents and plant pesticides, such as Chinese herbal medicine, basil, Compositae pyrethrum, ester pesticides, woody oil plant rapeseed cake, etc., all of which can be made into plant pesticides for insecticidal purposes. , cure 螨. It can also use strong mushroom insects, in the strain selection, culture material ratio, stacking material fermentation, inoculation, mushroom management, all aspects of the management must be strictly controlled, breeding mycelium, fruit body, strengthen their resistance Illness ability. It is also possible to adopt patterns such as rotation and intercropping with specific mushrooms. For example, if bamboo poles have a strong smell, mosquitoes are daunting, and adopting mushrooms and pod rotations are also beneficial to pest control. Fourth, the implementation of physical sterilization pest control room, bacteria room, clean bench, etc., using 30-watt ultraviolet light or electronic ozone generator for sterilization. Cultivation rooms use black light or install sticky board to lure insects such as mosquitoes, flies and leafhoppers. Mushroom (shed) doors and windows installed insect nets, screens and so on. Cultivation and processing of raw materials, tools, facilities, disinfection, use of pasteurization method, steam through the temperature up to 60 °C for 10 hours, do not use formaldehyde, Su Su, sulfur and other chemical drugs. Fifth, strictly adhere to the top of the scientific use of drugs to prevent, in the necessary use of chemical pesticides, must use high efficiency, low toxicity, low residual drug. Such as trichlorfon, octopaside, chlorpheniramine, razulfuron, thiophanate-methyl, metalaxyl, etc., are used after no mushroom or after harvesting of each batch of mushrooms, and attention is paid to small amounts and local use to prevent the expansion of pollution. . It is strictly forbidden to spray pesticides during the fruiting period, and it is forbidden to use methamidophos, methyl 1605, 1059, monocrotophos, water amine phosgene pesticides, omethoate, toxin and other mercury pesticides in the production of mushrooms. And other highly toxic, high residue pesticides. Sixth, the product processing conforms to the standard. Edible fungus products often cause excessive sulfur content and other phenomena that do not conform to the relevant standards due to improper processing procedures. Therefore, scientific, correct processing procedures and operating systems must be established, and advanced machinery with good precision must be used. Equipment processing. Mushroom packaging must comply with the national health standards, namely hygiene standards for dried edible fungi, hygiene standards for edible fungi, and food packaging hygiene standards.