Non-pollution Production Technology of Bailing Mushroom in Arid Area
Dental Tip,Dental Insert,Scaling Tip,Scaling Insert Rolence Enterprise Inc. , https://www.rolencedent.com
August 14 06:35:00, 2025
First, the origin environment and quality requirements of culture materials.
1. The selection of production bases should be in areas far from industrial "three wastes" pollution sources. The environmental conditions must meet the standards for producing pollution-free vegetables and edible fungi. The site should have a flat topography, good drainage, and access to clean, non-polluting water sources.
2. Production sites should be located in areas with convenient transportation, elevated terrain, good ecological conditions, and a clean surrounding environment. They should be away from livestock farms, sewage outlets, and other pollution sources. Good air circulation is essential to ensure sustainable growth, with adequate ventilation, insulation, and moisture control to reduce the risk of bacterial and pest infestations.
3. Water used in the production process, such as for irrigation or humidification, must meet drinking water quality standards and should not be contaminated or recycled from waste.
4. After harvesting, the site should be cleaned immediately to remove any residue, and leftover plastic films should be collected and disposed of properly.
5. Culture materials must be of high quality—free from mold, fresh, dry, and without damage or contamination. Impurities should not exceed 5%, and the use of banned pesticides in edible fungus cultivation is strictly prohibited.
Second, sensory quality requirements.
1. The mushrooms should be clean, free from dirt, dust, foreign matter, pests, decay, or odor. They should not show signs of cold or heat damage, deformation, or mechanical injury. Rotten or pest-infested specimens are considered major defects.
2. Specifications require uniformity, with at least 90% of samples meeting the same size criteria.
3. Each batch of products must meet sensory standards, with a total rejection rate not exceeding 5%.
Third, pest and disease control.
(A) Major pests and diseases: Bacterial and fungal infections, along with insect pests like aphids, mushroom flies, and crickets.
(B) Control methods:
1. Agricultural measures include selecting resistant strains, maintaining clean facilities, sterilizing tools and media, and managing environmental conditions.
2. Physical methods involve using fine mesh screens on windows, trapping pests with sweet liquid, and using black light traps.
3. Biological controls include plant-based and microbial pesticides.
4. Chemical treatments vary depending on the type of infection, such as using carbendazim, streptomycin, or insecticides like phoxim and dichlorvos.
Fourth, cultivation management.
1. Pleurotus is best cultivated during cooler seasons, typically from autumn to early spring.
2. Parent strains are grown on PDA medium, and farmers should purchase certified strains from reliable suppliers.
3. Common culture material formulas include cottonseed hulls, bran, and wood dust, with moisture adjusted to around 65%.
4. Bacterial bags are prepared using low-pressure polyethylene bags, sterilized at 100°C for 12 hours, and inoculated with 10% of the culture. The mycelium is then cultured in a dark room at 24–26°C for 30–45 days before being moved to a lower temperature for further development.
5. During the fruiting stage, humidity is increased to over 80%, light levels are controlled, and temperature differences are used to stimulate growth. Careful handling is required to avoid damaging the mycelium.
6. Harvesting occurs about 15 days after the primordium forms, when the caps begin to open. The stems are gently cut, and the remaining parts are wrapped in sterile paper.
Fifth, packaging, transportation, and storage.
1. Packaging materials such as plastic boxes and cartons must be clean, durable, and non-toxic, with consistent size and specifications. Each package must be neatly arranged, and quality checks ensure uniformity.
2. Pre-cooling is essential before transport, and temperature and humidity must be carefully maintained during transit. Protection against frost, rain, and sun exposure is necessary.
3. Storage should be in a cool, dry place at 2–4°C with 85–90% humidity. Products should be stored separately by variety and size, ensuring proper airflow to prevent spoilage.
This comprehensive approach ensures the production of high-quality edible fungi while maintaining safety, sustainability, and consumer satisfaction throughout the entire supply chain.