Non-polluted agricultural products Pleurotus eryngii production technical regulations
To establish an edible fungus production base, comprehensive consideration must be given to aspects of the atmosphere, soil, water quality, edible fungi cultivation matrix, etc., to formulate a set of complete and scientific operating procedures, to meet the environmental requirements of pollution-free edible fungus production areas, and to specify the choice of fields for production. Management methods such as planning and cultivation. This regulation applies to pollution-free agricultural products (6.81, -0.14, -2.01%) Pleurotus eryngii production.
1. The production environment requires the surrounding forests around the production base to be surrounded by natural isolation from the agricultural production area. The ecological environment is good, the water quality is excellent, the production site is clean and sanitary, the terrain is flat, drainage and irrigation are convenient, there is no toxic and harmful gas, and there is no industrial “three wastes†around 10 kilometers. Livestock houses, garbage (manure) fields, various types of sewage and other sources of pollution, and away from hospitals, schools, residential areas, 500m from the main line of the highway, is very suitable for edible fungus production management.
2. Reasonable layout of production site The production area should be reasonably laid out, and the production area should be strictly separated from the living area. The production area must have a reasonable connection between the stockyard, seed production, germination and fruiting area. The raw material warehouse should be kept at a certain distance from the spices, packaging, sterilization, cooling, and inoculation areas. The inoculation room and the cultivation room should be isolated from the cultivation field, and the surrounding environment should be clean and tidy. In the mushroom house, the contaminated material surface on the bacteria bag must be promptly cleaned up, buried deep or incinerated so as not to spread. It should be prevented that adverse effects on the surrounding environment caused by composting and waste disposal of mushroom farm cultures should be prevented.
3, production technology measures
Pleurotus eryngii cultivation season: Pleurotus eryngii fruiting temperature is 10 ~ 20 °C, in my county to the late autumn and late spring cultivation is more appropriate. In October-November, it will be used as a kit, and in late January-March it will be fruited. Raw material formula: cottonseed hull 34%, sawdust 34%, bran 20%, corn flour 8%, gypsum powder 1%, brown sugar 1%, lime powder 2%.
Bacterial bag production: polypropylene bags with specifications of 12X60cm and 0.05cm are used to mix and mix the culture materials, and the water content is 65% to 70%, and the PH value is 6.5 to 7.5 (the optimum PH value is 5.5 to 6.5 when the mushrooms are used). After the materials are bagged, the bags are tightly closed, gently handled, and sterilized under normal pressure. Keep at 100°C for 12 to 14 hours. After sterilization, cool to below 30°C. Inoculate. Use bacterial needles to infect the bacteria to avoid contamination by hand sweat. Then place in a cool, dry, clean and well-ventilated culture room. It usually takes 40 to 50 days for bags to be full. Mushroom management: After the mycelium is full of bags, you can put on the mushrooms. The humidity of the cultivation room is maintained at 90% to 95%, and water mist can be sprayed into the space and the ground. Generally, the buds can be bloomed within 10-15 days. The management method of the mushroom bud adopts the management method of the mushroom, that is, when there is a bud, cut a three-quarter bag membrane with a blade ring and leave a quarter of the membrane membrane on the cylinder to protect the small bud. Later, with the growth of mushroom buds, the natural top out of the bag film, grow outwards, while paying attention to the poor stay strong, ensure that sufficient supply of nutrients to maintain the healthy growth of mushroom buds. The budding speed has a lot to do with the temperature. The temperature is 12-15°C and the mushrooming rate is faster. The mushroom buds are more abundant and the mushrooms are neat. The harvest rate is about 15 ;. The temperature is lower than 8°C and the mushroom buds will not form. The elongating fruiting body will also stop growing and gradually shrink until it dies; the temperature exceeding 21°C will also make it difficult to bud, and the mushroom bud that has formed will also shrink and die. The humidity during the growth period of the bud is 85% to 90%. . When the temperature is high, water cannot be sprayed on fruit bodies because it will cause yellowing of the mushrooms, infecting bacteria and causing rotten mushrooms. The formation and growth of fruiting bodies requires fresh air ventilation, mushroom buds, and high yields. Mushroom buds normally open their umbrellas and their blossoming shapes are also large. 4, harvest flat cap, spores have not been ejected for the harvest period. Harvesting can be harvested in 15 days or so. Therefore, it is necessary to harvest in time and sell fresh products quickly. Into the cold storage, store the temperature of the warehouse kept at 2-5 °C, is strictly prohibited mixed with toxic and odorous items to prevent infection.
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