1. Scope This regulation stipulates the environmental requirements, production technical measures, and harvesting of the pollution-free agricultural products. 2. Production site environment requires clean and sanitary production sites, flat terrain, convenient drainage and irrigation, no pollution sources such as “industrial wastes†within 2km of the surrounding area, away from hospitals, schools, residential areas, highway main lines over 500m, atmosphere, irrigation water, soil The quality should meet the requirements of GB/T 18407.1-2001. 3. Measures for production techniques 3.1 Cultivation season Mushroom strains are mostly of medium-late type, and mycelia must reach 5 to 7 months to reach physiological maturity. The suitable temperature for bagging bacteria is 20 to 25°C, and the suitable temperature for mushrooming is 8 to 18. °C. Under the city's climatic conditions, the cultivation of mushroom inoculation period is scheduled to be in late August to November and February to May. 3.2 Variety selection Choose a variety suitable for local production, high quality, disease resistance, high yield, and high rate of flowering mushrooms, such as L939, L135, and Chuhua No. 2. 3.3 Production of culture materials 3.3.1 Formulation of culture materials Formulation 1: Dry sawdust (fruit sticks, eucalyptus sticks or cotton linoleum strips) 82.5%, bran 16.5%, gypsum powder 1%, special nutrients for mushrooms added per 1000kg dry material 2.5 Kg; Formula 2: 62% fruit stalk, 20% cottonseed husk, 15% bran, 1% each of sugar, gypsum, and lime; Formulation 3: 42% soybean stalk, 20% corn cob, 16% bran, gypsum, lime 1%; Formulation 4: Corncob 50%, Mixed wood chips 26%, Bran 20%, Sucrose 1.3%, Magnesium sulphate 0.5%, Urea 0.2%, Gypsum 2%; Formulation 5: Cotton seed hull 62%, Mixed wood chips 18% 2% of soy flour, 15% of bran, 1% of sugar, gypsum, and lime; In the above formula, fruit sticks were crushed in the same way as conventional wood chips, and dried soybean stalks were crushed into 2 to 3 cm sections. Corn cob was crushed into soy beans. Size, moisture content are 55%, PH value is natural. 3.3.2 Bagging and Sterilization High-density low-pressure polyethylene tube bags with a width of 25cm, a thickness of 0.035cm, and a length of 55cm may be used as a culture bag. Stir the material immediately after mixing and bag it. It is required to finish it within 6 hours from the start of the ingredients to the end of the bagging. The tightness of the bag should be appropriate. After the equipment is installed, it shall be tied with a wire and then twisted again to prevent air leakage. Careful bagging process, do not pierce the bag. Immediately after the bag is packed, it is sterilized in an autoclave. The bag is stacked in the stove to be stable, stacked vertically and left with a certain ventilation channel. When the temperature inside the stove reaches 100°C, it is maintained for 16-20 hours. Pay attention to prevent the pot, we must add warm water. After the sterilization is completed, when the temperature drops to 60-70°C, the pan is removed hot and the sterilized bag is moved into the inoculation chamber for cooling. 3.4 Inoculation and Inoculation 3.4.1 When the temperature in the inoculation bag falls below 28°C, inoculate in the inoculation box. Before inoculation, the inoculation room is fumigated with 5% of the Lysine solution or with a formaldehyde solution (2 ml/m3); the inoculation personnel's hands are washed with clean water and wiped with 75% alcohol, and the work clothes and inoculation equipment must pass through. Disinfect the surface of the inoculation site with a 75% alcohol wipe. Each bag is inoculated with 3 to 4 holes on one side, and the depth of the hole is 1 to 1.5 cm. The strain is required to fill holes and slightly higher than the material surface of 2 to 3 mm. Immediately after inoculation, the hole is sealed with a tape. 3.4.2 Bacteria 3.4.2.1 Bacteria Bags After inoculation, the bacteria bags will be moved into the bacteria chamber and the method of stacking will be determined according to the temperature and germination conditions. In the cold season, when the room temperature is lower than 20°C, in order to increase the temperature of the heap, the bacterial bags can be discharged in a parallel pattern, with a stack height of 1 to 1.5m, and the pedestrian passages between rows and rows are also conducive to air circulation. When the temperature is high and the room temperature is above 25°C, it can be changed to the "well" pile or the "△" pile with 4 to 6 layers each. 3.4.2.2 Control of germination conditions Temperature: Adjust the room temperature at 22 ~ 26 °C, the material temperature does not exceed 28 °C. As far as possible to maintain temperature and bacteria, the general temperature difference should not exceed 3 ~ 5 °C. During the germination period, it is usually turned every 7-10 days to prevent "burning bacteria." Humidity: Keep the room dry and the relative air humidity is controlled at 60% to 70%. Ventilation: Pay attention to ventilation and keep the indoor air fresh. During the fungus period, puncture aeration is usually performed 4 times. The first time the mycelium is eaten at 8 to 10 cm, within the 2 cm of the creeping end of the mycelium, 4 holes are punctured at each inoculation hole and the hole depth is 1 cm; When the mycelium ring is connected, 8 to 10 holes are used for each inoculation hole; the third time is performed when the mycelium is whitened, and 20 to 40 holes are evenly penetrated at the site where the mycelium is made to permeate; the fourth time in the bacteria When the rods were put on the shelf for 7 days and the temperature was around 20°C, each rod was fully pierced with 80 holes and the depth was 1.3-1.5 cm. Illumination: During the germination period, indoor darkness, no light is the best, and the light intensity is below 100LX. 3.5 Color management After the mycelium is full of bags, the mycelium continues to grow. The mycelium around the inner wall of the bag grows, and there are wrinkles and uplifted nodules. It gradually increases, accounting for 2/3 of the entire surface of the bag. The bag-like nodules had a soft and soft feeling. When the inoculation hole was slightly tan, the hyphae of the mushroom had reached a physiological maturity, and they could be transformed into mushrooms in a mushroom field. The growth and development of mycelium enter a period of physiological maturity. Under certain conditions, the surface white mycelium gradually turns into a tan layer of pellicles, which is called the turning of mycelium. It takes about 10 to 15 days to complete the color change. The optimum conditions for color conversion are: room temperature control at 20 to 24°C; air relative humidity of 80% to 90%; hyphal block moisture content of 50% to 55%; proper ventilation; given a certain amount of scattered light. 3.6 Over the summer to manage the cultivation of mushrooms in the spring, in order to better cultivate mushrooms, must be through the management of the more summer. Use indoors for summer and outdoor shade for summer. Over the summer to shade, ventilation conditions, room temperature control below 33 °C, air relative humidity of 70% to 80%, can not be too much turning bacteria bags. When the bacterium spit appears yellow water in the later period, it is necessary to timely pierce the hole and release yellow water, but do not stab the original base when puncturing the hole. 3.7 Bud management 3.7.1 Lei Lei 3.7.1.1 Lei Lei condition The temperature in the mushroom shed is controlled at 15~20°C during the day and 8～10°C at night, resulting in a temperature difference between day and night above 10°C. The shed maintains fresh air. Adequate oxygen; need to scatter light; air relative humidity 80% ~ 90%, there is sufficient water in the culture material, with water content of 50% ~ 55% is appropriate. 3.7.1.2 The methods used for budding buds The following methods are commonly used. Vibration: For the bacteria bags with suitable water content, this method can be used to pick up the two bacteria bags and force them to touch. After 4 to 7 days, mushroom buds can occur. Replenishment: For the bacteria bags with insufficient water content, water injection or water immersion can be used to make the moisture content of the culture materials reach 50% to 55%, forming a dry and wet difference, stimulating mushroom bud formation. Temperature difference stimulation: Through uncovering the cover, ventilation and other means, so that the temperature difference between day and night to 10 °C above, continuous 4 to 5 days there will be a large number of mushroom buds. Soften the bacterioles: For deeper turning or turning too many times, the formation of hard, thick bacteriological bacteria bags, can increase the moisture within the mushroom shed and increase the temperature, soften the bacteriology. Humidity of 95%, heap temperature does not exceed 25 °C, continuous repeat 4 to 6 days, until most mushroom bags appear buds, shelves for normal management. 3.7.2 3 days after buds and buds are repelled, when the diameter of the buds reaches 0.5 to 1 cm, and the bacterial bags are lifted slightly, they shall be cut with a blade around the mushroom buds to form a “person†shaped hole. Let the buds grow freely from the cuts, and when cutting the bags, do not injure the buds and mycelium, and then extend one flower. When the buds are too dense, the buds should be detached, leaving 6 to 8 mushrooms in each shape, with a uniform distance and a uniform size. With proper ventilation and light transmission, strong winds should be avoided. 3.7.3 In the first 5 to 7 days of the growth of young buds, the membrane of the mushroom shed should not be lifted to avoid strong wind and direct sunlight. When ventilation is needed, weather can be selected to be clear and windless, and the membrane can be lifted as appropriate. Keep the temperature in the mushroom shed 8 to 16°C, air relative humidity 80% to 90%, certain scattered light and fresh air. 3.7.4 oyster mushrooms When the buds grow to 1cm, the shelf temperature is maintained at 8 ~ 10 °C, air relative humidity 65% ​​~ 70%, culture 4 ~ 7 days, oyster mushrooms, mushroom buds grow slowly, the formation of mushrooms Short handle, round cap, solid buds. 3.8 Mushroom cultivation 3.8.1 Temperature control The temperature in the mushroom shed is maintained at 8 to 16°C, and there should be a temperature difference between day and night above 10°C. When the temperature in the mushroom shed exceeds 20°C, it should be shaded during the day; if it is lower than 8°C, the shade can be pulled open. If the temperature does not meet the requirements of auxiliary heating. 3.8.1 Humidity Control The relative air humidity is maintained at 50% to 70%. The humidity can be adjusted by uncovering the film. In case of rain and fog, the film should be tightly covered and it should be removed after sunny weather. 3.8.1 Ventilation During the adjustment of the mushroom, there is a breeze of grade 1 or 2 which is conducive to the formation of the mushroom and should be fully utilized. The buds grow to 2cm in length and their resistance to the environment is enhanced. In the sunny days, all the membranes around the mushroom shed are lifted to increase ventilation, which promotes the formation of mushroom until the end of the harvest. All of them are uncovered during the day and covered at night. 3.8.4 Light regulation The light intensity of mushroom during the growth period of 2000LX can effectively increase the whiteness of the mushroom and increase the level of the mushroom. When sunlight is not strong enough, all the film of the mushroom shed can be peeled off and the sunlight can be directly shot. 3.8.5 Intermittent bacterium and replenishment After collecting one tidal mushroom each time, the bacterium should be sterilized intermittently, so that the hole in the oyster mushroom is covered with white hyphae, and nutrients are accumulated to benefit the tidal mushroom. Specific methods: shade, do not turn the bacteria bag, the temperature increased to 24 ~ 26 °C, relative humidity maintained at 75% ~ 85%, raising bacteria for 7 to 10 days. The bacteria bags of good bacteria should be promptly filled with water and then the mushrooms should be promptly replenished. After hydration, the moisture content of the bacteria bags should be 50% to 55%, and when the water content is more than 65%, it is difficult to form mushroom. 3.9 Harvest mushroom harvesting and harvesting standards should be based on the market. The harvesting standard for exporting fresh mushrooms is that the sclerotinia seem to be open. When it is about 5 to 6 minutes cooked, it should be harvested and harvested in a refrigerator at a timely manner; the harvest of dried mushrooms is later, generally 7 to 8 Subsequent ripening, the mushroom is covered with a copper cocoon-like shape and harvested when the edges are reeled in. When harvesting is too late, it is easy to form a thin-flowered mushroom with an open umbrella, and the quality level is reduced. China Agricultural Network Editor
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