The current use of chemical growth promoters and chemical pesticides in the production of edible fungi not only affects the growth of edible fungi, but also leads to serious overdose of toxic substances in edible mushroom products in China, which has greatly affected its presence in the international market. Competitiveness. Therefore, how to improve the production of pollution-free and non-pollutant residues without toxic substances is an urgent problem to be solved in the current research and production of edible fungi. First, prevent the degradation of strains to prevent the degradation of strains can increase production, reduce the occurrence and development of pests and diseases, reduce the amount of pesticides, is the basis for the production of pollution-free edible fungi. Here are some ways to prevent the degradation of bacteria: 1. The temperature of the culture bacteria should not exceed 28°C. In addition, cultured strains should not be stored for more than two weeks at room temperature. 2. Effectively grasp the time and temperature of the culture medium to prevent the destruction of its nutrients, the pH should be appropriate. 3. To frequently change the medium, peptone, wheat bran, potatoes and other medium raw materials should be used interchangeably. 4. The original species should not be used up once, they should be taken in batches, and the remaining cryopreservation should prevent excessive passage. Second, comprehensive prevention and control of pests and diseases 1. Selection of disinfection methods: priority is given to physical sterilization methods such as high-pressure steam sterilization, atmospheric pressure batch sterilization, pasteurization, and ultraviolet lamp sterilization. For chemical disinfection, the use of alkalis and phenols is preferred, and disinfectants such as heavy metal salts are to be avoided. 2. Handle raw materials: Edible fungus culture materials must be protected from insects that produce mildew and mildew; piles of sawdust, forage, horse dung, etc., should be covered with plastic film or felt under the moisture, and it must be covered to avoid rain or debris. Ingredients such as rice bran, bran, and cakes should be kept closed; the cultures should be sterilized by high temperature or fermented, and must be fermented after being shipped into the mushroom house; the earth-covered material must be sterilized with steam or formalin. . 3. Adjust the amount of water and acidity: the water in the medium should be appropriate, the pH should be appropriate, and be tested and adjusted at any time. Mushrooms should be often ventilated, and the relative humidity of the air should not exceed 95%. 4. Use artificial physical methods to control pests and diseases: Use black light and other physical measures as far as possible when controlling pests; culture materials should be fully fermented to kill nematodes and ticks; remove corrupted parts and disinfect with lime water. In addition, it is necessary to improve the environment, adjust the temperature, such as reducing the temperature to prevent endophytic walnut, humidity, such as reducing the humidity control of acremonium, PH value, such as reducing the PH value control white mold. 5. It is forbidden to use highly toxic pesticides: pesticides that do not use organic mercury or organophosphorus pesticides, or that have long remaining time, are not easily decomposed and have irritating odors, preferably use plant pesticides (such as pyrethrum, rattan, and tobacco leachate) and microorganisms. Insecticides (eg, Bacillus thuringiensis and Beauveria bassiana). Third, spray pollution-free mushroom fertilizer 1. Spray rice vinegar: In the middle and late period of growth of Pleurotus ostreatus, 300 times of edible rice vinegar is sprayed on the mushroom surface, and it can be increased by 6% in 1 to 3 days before harvest. 2. Spray culture leaching solution: Take fermented and decomposed dry material 5 kg, add 50 kg of boiled water to soak, after cooling to slag spray, can extend the peak period of fruiting, and fruit body hypertrophy. 3. Spray the mushroom foot water: Cut 2.5 kg of washed mushrooms and add 15 kg of water to the feet. Cook the liquid for 15 minutes and add 20 kg of water to extend the peak period of fruiting and make the fruit body hypertrophy. China Agricultural Network Editor
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