With the continuous improvement of people's living standards, health awareness, consumption concepts have also changed, edible fungus as a nutritional health food more and more consumers. However, the production of edible fungi mostly focuses on small-scale workshop production with single-door single-use households, unreasonable selection of cultivation sites, and diversification of formulas for culture materials, especially the addition of mixed culture materials containing phytohormones, growth regulators or ingredients that are unknown. Unscientific cultivation and management, especially the non-standard use of pesticides, etc., have a direct impact on the quality and safety of edible fungus. For this reason, the author summed up a set of control technologies that comprehensively improved the quality and safety level of edible fungus in the production practice, only for the reference of peers. 1 Environmental safety in production areas 1.1 The environment of the mushroom farm should be selected in a location with good ecological conditions. There should be no industrial smoke pollution in the production area air, and it should be above the secondary level in the national “Ambient Air Quality Standardâ€, ie total suspended particulate matter (TSP) in the air. ) The daily average is 0.3mg/m3 or less; away from the source of pollution, 100m away from the main roads of the highway and densely populated residential areas, industrial waste and other sources of domestic waste and other pollution sources are 500m away. The cultivation of edible fungi by land-planting means that the fields should be natural soil that has not been polluted by industrial and mining enterprises and aquaculture. 1.2 mushroom house structure According to the type of edible fungi to determine the appropriate cultivation mode, the overall structure of mushroom house should be conducive to the scientific cultivation and management of edible fungi, with rain, sunshade, wind, heat and other infrastructure, a solid ground, water supply and drainage Convenient, good sealing, ventilation and ventilation, ensuring the growth of edible fungi on the requirements of natural light scattering, mushroom house size is moderate, the internal structure is suitable for the requirements of cultivation methods, the principle of convenient operation. 1.3 The production layout should be based on the production process, cultivation techniques, etc., combined with the local terrain, natural environment and traffic conditions, etc. The division of the mushroom farm should be easy to operate. It is advisable to use a zoning cultivation model to simplify the production process and increase the cultivation success rate. 2 Production raw material safety 2.1 The raw and auxiliary materials are selected according to local conditions suitable raw and auxiliary materials, such as mixed wood chips, straw, cotton shell, bran, etc., strive to be fresh, clean, dry, pest free, no mold, no odor. If straws, cottonseed husks, etc. are used as edible fungi to produce raw and auxiliary materials, crops cannot be given high residual pesticides 1 month before harvest. Some edible fungi, such as Pleurotus ostreatus, Agaricus blazei, etc., have the characteristic of easy enrichment of individual heavy metals, and the selection of raw and auxiliary materials should be particularly prudent. 2.2 Additives should be based on different types of edible fungi, can be used as fertilizer for production, such as urea, ammonium bicarbonate, ammonium sulfate, calcium cyanamide (lime nitrogen), potassium dihydrogen phosphate, dipotassium hydrogen phosphate, lime, gypsum Calcium carbonate, etc. It is not allowed to add mixed culture materials containing phytohormones, growth regulators or ingredients that are unknown. 2.3 Water, including culture materials Preparation water and mushroom management water, available tap water, spring water, well water, lake water, landscape water, etc., water quality should reach the standard of drinking water. 2.4 strains should use robust, high-quality strains, strains must be produced in accordance with the "promulgation of technical regulations of edible fungi strains" industry standards issued by the Ministry of Agriculture to implement, strictly control the quality of strains, the use of genetic engineering technology to change the composition of the genome The strains of edible fungi shall be implemented in accordance with the provisions on the safety management of genetically modified microorganisms in the Administrative Measures for the Safety Evaluation of Agricultural Genetically Modified Organisms. 2.5 Pharmacy According to the "Regulations of the People's Republic of China on the Administration of Pesticides," highly toxic and highly toxic pesticides are not allowed to be used in the production of edible fungi. The pesticides that have been registered for use in edible fungus are protection, Frigid, Mushroom, and Kemodolin. There are seven types of oxycodone, moldol, and poly, etc.; space disinfectants promote the use of ultraviolet disinfection and 75% alcohol disinfection, and prohibit the use of unapproved disinfectants. 2.6 Overburdening materials The natural and uncontaminated peat soil, peat soil, woodland humus soil and farmland below the farmland layer are used for soil cultivation. For some edible fungi, they are rich in heavy metal properties, and their cover soil materials are selected. The content of the rich ingredient must be controlled so that the content of the edible fungus does not exceed the standard. Earth-covered materials cannot be treated with high-toxicity pesticides. 3 Safety of cultivation process 3.1 Preparation of culture medium On the basis of ensuring the safety of the raw and auxiliary materials used, the cultivation process of the corresponding edible fungi is selected, and the raw and auxiliary materials are uniformly mixed according to the medium formulation and controlled to an appropriate moisture content. If bag cultivation, bagging and sterilizing should be carried out in time; if bed type cultivation, fermentation treatment can be used. In short, high-quality culture medium is the nutritional foundation for the growth and development of edible fungi. 3.2 Mycelium culture According to the biological characteristics of edible fungi to create the optimal mycelial growth culture environment, the growth of mycelium should be examined 7 days after the seed (sowing). When the pollution bag is found, it should be cleared out of the culture room in time, and the mushroom management can be performed after the physiological maturity of the hyphae. 3.3 Mushroom Management According to the requirements of different varieties, choose the best mushrooming mode and fruiting season, and do temperature, humidity, light and ventilation management according to the characteristics of different stage of growth of fruiting bodies. The temperature rise and fall can use natural climate change or temperature. Regulators to control, but the method taken must be hygienic and safe. Special emphasis should be placed on improving the sanitation of the mushrooming sites. Before the cultivation, the sanitation and disinfection of the mushroom house should be pre-cleaned; after the mushroom is harvested, the residual roots on the culture materials and the mushroom body on the ground should be removed; the production of each mushroom is completed. , should promptly clean up waste materials and mushroom house, re-sterilized mushroom house. 3.4 Diseases and Insect Pests Prevention should be based on the principle of prevention, comprehensive prevention and control, and the prevention and control of pests and diseases from the selection of species, physical control, biological control and strengthen management. Mushrooms should be equipped with insect screens, screen doors, insect nets, and booby traps to prevent pests and diseases. If necessary, they can use pesticides that meet the national pesticide regulations (such as Shi Baogong, Rui Jin Te, etc.), and strictly control the concentration and frequency of use, but During the process of mushrooming, no chemicals should be sprayed directly onto the mushrooms. 4 Market Qualification Safety 4.1 Post-harvest treatment Post-harvest treatment should be carried out after harvesting. Fresh mushrooms should be transported by cold chain. Dried mushrooms should be dried by a dehydrator. The materials and methods for fresh-keeping and drying must comply with relevant national safety standards. Hygiene standards to avoid secondary contamination of products. 4.2 Packaging Marking In accordance with the principle of tracing each link from production to sales, the establishment of edible fungus production and management records system should be based on the characteristics of different edible fungi and market demand, should implement product classification packaging market. For edible fungus listed on the packaging, the product name, product standard, grade, weight or quantity, production date, name, address, and contact telephone number of the production company are used to establish a quality and safety traceability system for edible fungi. 4.3 Product Inspection In production bases and operating companies, a self-inspection system for the quality and safety of edible fungi should be established. Self-inspection of products can only be put on the market. Whether it is a production base, agricultural product wholesale market, or farmer's market, they must consciously accept and cooperate with the inspection and testing institutes designated by the government, and accept law enforcement agencies to handle unqualified products according to law. In summary, the level of quality and safety of edible fungi is a major issue that concerns the health of consumers and the competitiveness of domestic and foreign markets. It must be grasped from the environment of production areas, production inputs, cultivation processes, and market access to ensure the quality and safety of edible fungi. .
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