1. Frame :high quality section steel welding,The surface electrostatic spray, durable, beautiful and generous.
2. Bed panel is made of molding cold rolled steel, surface electrostatic spray, corrosion resistant, easy to clean.
3. Head & foot board:use ABS high quality engineering plastics and stainless steel pipe, lined with fireproof board, beautiful appearance, soft color . easy to removed.
4. Caster:use Taiwan Shi Ke Rui control wheel,No noise, Convenient mobile, four wheel synchronous braking system, lock solid.
5. Guardrail : ABS lifting guardrail, 4-piece, When not in use can be hidden in the bed.
6. Handle:ABS hidden handle
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1. The selection of production bases should choose areas far away from “three wastes†polluting factories. The environmental quality should meet the environmental requirements for the production of pollution-free vegetables and edible fungi. The base should have a flat topography, convenient drainage, and adequate, non-polluting sources of water.
2. Requirements for production sites Production sites should be selected for production areas with convenient transportation, high topography, good ecological conditions, clean surrounding environment, away from pollution sources such as livestock and poultry stalls, and air circulation with sustainable production capacity. Ventilation is required, insulation, moisturizing conditions are good, bacteria, pests and diseases are less.
3. It is forbidden to use water for effluent, mushroom, moisturizing, etc. in the production process and it should meet the quality of drinking water
4. After the product is harvested, the site should be cleaned in time to remove residues and residue, and timely recover the residual plastic film.
5. Quality requirements for culture materials The culture materials should be normal in color, free of mildew, fresh, dry, non-destructive, free of oil, animal and vegetable oils, etc., impurities should not exceed 5%, and pesticides that are prohibited by the State in the cultivation of edible fungi must not be used. .
Second, the sensory quality requirements
1.Quality requirements The mushroom body is clean and free of dirt, dust and other contaminants, foreign matter, no pests, no open umbrellas, no decay, no odor, no cold damage, no heat damage, no deformity, no mechanical injury. Which rotten, pests and diseases as the main defect.
2. Specifications The specifications are expressed in terms of uniformity. Samples of the same specifications have a uniformity of ≥90%.
3. The pass rate limit requires that each batch of samples not meet the sensory requirements of the unqualified, the total disqualification rate shall not exceed 5%.
III. Pest control (I) The basic situation of major pests and diseases
1. Major diseases Bacterial diseases and bacterial contamination, fungal diseases and bacterial contamination.
2. The main insect pests hoppers, mushroom mosquitoes, mushroom fly, crickets and so on.
(B) Control methods
1. Agricultural control measures (1) Purchase resistant varieties. The strains were selected as good strains with high quality, high yield, strong stress resistance, stable characters, fast growth, high purity, no bacteria, and no pests and diseases, and the elimination of vulnerable strains in production. (2) Clean cultivation facilities and places. There should be no weeds, no accumulated water, no susceptibility culture materials, no garbage and other pest breeding sites near the site. (3) Sterilization. Vaccination tools, various utensils, culture media, and production sites should be carefully sterilized. (4) Fine management to create environmental conditions suitable for the growth of different edible fungi.
2. Physical control measures (1) Install gauze in doors and windows (cultivation room), front roof (greenhouse) and vents to prevent pests from flying in. (2) Trapping and killing pests with sweet and sour liquid. (3) Use black light to trap pests.
3. Biological control measures Plant-based pesticides and biological pesticides are used to control pests and diseases.
4. Chemical control measures (1) Fungal diseases and bacterial contamination. 1 The use of dry weight of 0.1% to 0.15% Kezhi Ling spices. 250% carbendazim spray 600 times. (2) Bacterial diseases and bacterial contamination. 1 100 international units of streptomycin spray, or directly into the bag sterilization. 2 800 mg/kg KRA spray. (3) Insect pests. 1 Before the mushrooming, 50% phoxim 500 times solution, 50% malathion 500 times solution, and 40% dichlorvos aerosol fumigation for the effective prevention of the mushrooming site. When pests are found in the 2 bacteria bags, 22% mushroom worms are used to inject the bacteria into the bag. 3 Insect pests occur after fruiting, with 0.1% rattan extract, or 200 times pyrethrum liquid, or 22% mushroom insect net emulsion oil 1000 times, spray insecticide.
IV. Cultivation Management
1. Cultivation season Pleurotus is a type of low-temperature bacteria, the production of autumn to early next year is appropriate.
2. The PDA culture medium for parent strains is used for the production of parent strains. Farmers with unqualified bacterial age and no seed production capacity can purchase from regular manufacturers.
3. Formulas for culture materials (1) 78% cottonseed husk, 20% bran, 1% sucrose, and 1% gypsum. (2) 40% cotton seed hull, 40% wood dust, 10% bran, 8% corn flour, 1% sucrose, and 1% plaster. Adjust the moisture content to 65%.
4. Bacterial bag production 17330.03 cm low pressure polyethylene film bag, bag material sterilization within 1 day, atmospheric pressure sterilization at 100 °C for 12 hours, when cooled to 25 °C, sterile operation at both ends of the inoculation, inoculum size 10%. Then, in a dark culture room, keep the culture temperature at 24 to 26°C, and the air humidity is 70% or less, and then ventilate frequently. After 30 to 45 days, the hyphae were full of bags, and the culture was continued for 30 days under a temperature of 20 to 25°C and a humidity of 70% to 80%, until the fungus bag was thick and the fungus bags were solid and then transferred out of the mushroom house.
5. Mushroom management will increase the humidity within the mushroom room to more than 80%, during the day to remove the cover, give the light to the degree of scattered light from 300 to 1000, to maintain the temperature at about 18 °C; after midnight film removal ventilation, the temperature remained at 8 °C Continuous stimulation of large temperature difference, before the formation of the original base, can not turn the bacteria bag, so as not to interrupt the nutritional mycelium. After the formation of the primordium, the temperature should be maintained at 12 to 16°C and the humidity should be 85% to 90%. When the fruiting body grows to 2 cm in size, the bag is uncovered, the humidity is increased to 95%, and the air is kept fresh. Lei buds are often found when there are more buds, usually one in the bag and two at the ends.
6. Harvesting of Pleurotus nebularii from the primordium to harvesting, about half a month, generally when the fruiting body grows to 7-8, with harvesting when the edge of copper. Hold the fruit shank gently with your hand, cut off the remaining shank culture, and wrap it with sterile paper.
Fifth, packaging, transportation and storage
1. Packaging (1) Containers used for product packaging, such as plastic boxes, cartons, etc., should be designed according to the product size specifications. The same specifications must be uniform in size, clean, dry, firm, breathable, aesthetically pleasing, non-polluting, and have no odor. No cuspidate, no insects, no rot, no mildew, etc. The cartons are free from moisture and separation, and plastic boxes should meet relevant standards.
(2) Pack according to the specifications of the product. Products in the same package must be neat and tightly placed.
(3) The packaging, unit and quality of each batch of products should be the same.
(4) Packaging inspection rules: Each sample shall be weighed one by one and the quality of each piece shall be the same. Based on the results of the calculation of the degree of uniformity, the specifications of the sample taken are determined and checked for consistency with the specifications shown outside the package.
2. Pre-cooling should be carried out before transportation and transportation. During transportation, proper temperature and humidity should be maintained. Attention should be paid to frost protection, rain protection, sun protection and ventilation.
3. Storage (1) Mainly fresh food or processing. When temporary storage, it should be stored separately according to variety and specification.
(2) Storage temperature: Maintain a storage temperature of 2 to 4°C.
(3) Storage humidity: The relative humidity of air is kept at 85% to 90%.
(4) When the inside of the warehouse is piled up, uniform airflow should be ensured.
Non-pollution Production Technology of Bailing Mushroom in Arid Area
First, the environment of origin and quality requirements of culture materials