Non-pollution Production Technology of Bailing Mushroom in Arid Area
Led Curing Devices,Led Light Curing,Led Light Curing Machine,Led Curing Device Rolence Enterprise Inc. , https://www.rolencedent.com
August 14 06:14:52, 2025
First, the origin environment and quality requirements of culture materials:
1. The selection of production bases should be located in areas far from industrial pollution sources such as factories emitting "three wastes." The environmental conditions must meet the standards for producing pollution-free vegetables and edible fungi. The base should have a flat topography, good drainage, and access to clean, non-polluting water sources.
2. Production sites should be chosen in areas with convenient transportation, high elevation, good ecological conditions, and a clean surrounding environment. They should be away from livestock areas and other pollution sources, ensuring good air circulation and sustainable production. The site should provide adequate ventilation, insulation, and moisture retention, while minimizing the presence of bacteria, pests, and diseases.
3. Water used in the production process—such as for effluent, mushroom cultivation, or moistening—must meet drinking water quality standards.
4. After harvesting, the site should be cleaned promptly to remove residues and leftover plastic films to maintain hygiene and prevent contamination.
5. Culture materials should be of normal color, free from mold, fresh, dry, and not damaged. They should be free from oil, animal or vegetable oils, and impurities not exceeding 5%. Prohibited pesticides must not be used in the cultivation of edible fungi.
Second, sensory quality requirements:
1. The mushrooms should be clean, free from dirt, dust, foreign matter, pests, open caps, decay, odor, cold or heat damage, deformation, or mechanical injury. The main defects are rot, pests, and disease.
2. Specifications should reflect uniformity. Samples of the same size must have a uniformity rate of at least 90%.
3. The pass rate limit requires that no more than 5% of each batch fails to meet sensory standards.
Third, pest control:
(A) Overview of major pests and diseases:
1. Major diseases include bacterial infections and fungal contamination.
2. Common insect pests include aphids, mushroom midges, fruit flies, and crickets.
(B) Control methods:
1. Agricultural measures: (1) Use of resistant varieties. Select high-quality strains with strong resistance, fast growth, and no pests or diseases. (2) Keep cultivation areas clean, free from weeds, standing water, and waste. (3) Sterilize tools, media, and facilities. (4) Implement proper management to create ideal growing conditions.
2. Physical control: (1) Install screens on doors, windows, and vents to prevent pests. (2) Use sweet and sour traps to capture insects. (3) Employ black lights to attract and trap pests.
3. Biological control: Use plant-based or biological pesticides to manage pests and diseases.
4. Chemical control: (1) For fungal and bacterial diseases, use 0.1–0.15% Keshiling spice or 250% carbendazim diluted 600 times. (2) For bacterial infections, apply 100 international units of streptomycin or 800 mg/kg KRA spray. (3) For insect pests, apply 50% phoxim, 50% malathion, or 40% dichlorvos before fruiting. If pests appear after fruiting, use 22% mushroom worm injection or 0.1% rattan extract.
Fourth, cultivation management:
1. The cultivation season for Pleurotus is typically from autumn to early next year, as it prefers low temperatures.
2. Use PDA culture medium for parent strain production. Farmers without proper seed stocks should purchase from reliable manufacturers.
3. Culture material formulas: (1) 78% cottonseed husk, 20% bran, 1% sucrose, 1% gypsum. (2) 40% cottonseed hull, 40% wood dust, 10% bran, 8% corn flour, 1% sucrose, 1% plaster. Adjust moisture to 65%.
4. Bacterial bag production: Use 17x30 cm low-pressure polyethylene bags. Sterilize within one day using atmospheric pressure at 100°C for 12 hours. Inoculate when cooled to 25°C, with an inoculation rate of 10%. Maintain temperature at 24–26°C, humidity below 70%, and ventilate regularly. After 30–45 days, transfer to 20–25°C for another 30 days until the mycelium is fully developed.
5. Mushroom management: Increase humidity to over 80%, provide scattered light (300–1000 lux), and keep temperature around 18°C during the day. Ventilate at night and maintain a temperature difference of about 8°C to stimulate primordium formation. Avoid disturbing the bags until the primordium develops. Once formed, maintain 12–16°C and 85–90% humidity. When the fruiting body reaches 2 cm, increase humidity to 95% and ensure good air circulation.
6. Harvesting: From primordium to harvest takes about 15 days. Harvest when the cap edges begin to curl. Gently hold the stem, cut off the remaining part, and wrap in sterile paper.
Fifth, packaging, transportation, and storage:
1. Packaging: (1) Use clean, dry, firm, and breathable containers like plastic boxes or cartons. Ensure they are odorless, free from pests, mold, and damage. (2) Pack products neatly in the same package. (3) Ensure consistency in size, quality, and packaging per batch. (4) Inspect each product by weight and check for specification accuracy.
2. Pre-cooling is essential before transport. Maintain proper temperature and humidity during transit, and protect against frost, rain, and sun exposure.
3. Storage: (1) Store fresh or processed products separately by variety and size. (2) Keep storage temperature between 2–4°C. (3) Maintain relative humidity at 85–90%. (4) Ensure even airflow when stacking in the warehouse.
This comprehensive guide ensures that all stages of production, from material selection to final storage, meet high-quality standards and support safe, effective mushroom cultivation.