1. Scope This regulation stipulates the environmental requirements, production technology measures, harvesting and processing of pollution-free agricultural products Pleurotus. This regulation is applicable to the production of pollution-free agricultural products Bailing Mushroom in Yantai City. 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. Production techniques and measures 3.1 Cultivation season Pleurotus genus medium and low temperature type fungi, the optimum temperature for the growth of mycelium is 25 ~ 28 °C. According to the city's climate characteristics, cultivation of Pleurotus eryngii planted in the fall of September to October, winter and spring fruiting yield is high, good quality. 3.2 Preparation of culture materials 3.2.1 Formulation formula 1: corn stover 50%, cotton seed shell 30%, wheat bran 12%, bean cake 4%, sugar, superphosphate, gypsum, lime each 1%; Formula 2: smut 78 %, bran 20%, brown sugar 1%, calcium carbonate 1%, yeast powder 0.025g, calcium superphosphate 0.25g per 50kg dry material; Formula 3: 68% mixed wood chips, cottonseed hulls 10%, bran 20% 1% of brown sugar, 1% of calcium carbonate, 0.025g of yeast tablets and 0.25g of superphosphate per 50kg of dry material; Formulation 4: 78% of cottonseed hull, 20% of bran, 1% of sugar, and 1% of gypsum powder. Potassium dihydrogen phosphate 0.5%; Formulation 5: 77% cottonseed hull, corn kernel 20%, sugar 1%, gypsum powder 1%, lime powder 1%, moisture content 65%, pH value natural. The moisture content of the above formulations is 55% to 65% and the pH is natural. Choose a recipe, weigh, mix, bottling (bag) as required. 3.2.2 Processing of culture materials 3.2.2.1 Construction of heap fermentation According to the actual conditions of the local materials, the above-mentioned medium formulation is selected, and no agglomeration or mildew-inducing medium is selected. Corn stalks were exposed for 2 to 3 days before use, crushed and sieved (diameter 0.6 to 0.8 cm). Corn kernels were soaked with water for 10 to 12 hours before use. Other culture ingredients were pretreated. The treated media will be mixed thoroughly and mixed with water. After the material is fully wetted, it is piled into a long strip of material with a width of 1.2 to 1.5m, a height of 1.0 to 1.2m, and an unlimited length. The material pile is perforated with a 35cm thick wooden rod, and the hole is deep to the bottom with a spacing of 0.4. ~ 0.5m, and then use a straw or plastic film to tightly cover the heap, fermentation. When the temperature rises to about 55°C, it is held for 12 hours for the first time. After turning, it is piled up into its original shape. When the material temperature rises again to 55°C, a second turn is performed. Afterwards, once a day, turn it altogether 3 or 4 times. When the culture material is tan, it is rotten and uniform, the color is the same, the texture is soft, and it is full of elasticity. There is a rich odor and there is a certain amount of “white ray†in the material. , indicating that the material has been fermented successfully, that is bulk cooling, adjust the material moisture content to about 60%, you can bag. 3.2.2.2 Bagging Sterilization Use high-density low-pressure polyethylene pipe material with a diameter of 20cm, a thickness of 0.04cm and a length of 40cm. Bags should be thin, uniform and wide. Before bagging, one end of the bag should be folded with a rope, and the mouth should be tightly fastened so as not to sterilize the mouth. Bagging is divided into manual bagging and mechanical bagging. The fermented material (water content and PH value of the adjusting material) can be directly put into the bag. The tightness is moderate, and the other bag end is folded to prevent leakage. Gas is appropriate. During bagging and handling, handle it gently to avoid contamination of bacteria caused by puncture bacteria bags. When bagging, the speed is faster. Boil immediately and sterilize the pot to prevent the temperature of the culture material from being too high, resulting in rancidity. Bags should be packed in parallel to facilitate ventilation. When sterilizing, strive to make the temperature in the stove reach 100°C within 3 to 4 hours, maintain 16 to 18 hours, and when the sterilization requirements are reached, stop the fire and stop the steam immediately, so that the temperature of the inner bag in the stove drops to about 60°C. It is transported to the sterilized cooling room for cooling. During this period, it is necessary to check whether the bag has micropores, cracks, or loose particles. If it is hot, stick it with transparent tape or tie it with a string. 3.3 inoculation, germination 3.3.1 bagging inoculation good bacteria bags cool the cooling room, when the bag material temperature dropped to below 30 °C inoculation. Inoculation is usually done by two methods: sterile room and inoculation box. The sterile room and the inoculation box are fumigated with formaldehyde in the week before inoculation, and the amount of space per cubic meter is 2 to 3 ml. Lime powder is placed at the entrance of the sterile room, and the entry and exit personnel must disinfect the foot lime powder. When the sterilized bacteria bags, bacteria strains, alcohol lamps, and inoculation tools are all placed in the inoculation room (box), they can be inoculated with the aerosol sterilization box for 30 minutes. The vaccination personnel should wear sterile work clothes, work caps, work clothes and work caps. The arm should be wiped with 75% alcohol cotton. The inoculation kit must be wiped and flame sterilized with 75% alcohol. Bacteria bottle and seal should be disinfected with 0.1% potassium permanganate solution. When the inoculum is inoculated, the bottle mouth and the bag inoculation port should be in the aseptic area of ​​the alcohol lamp to prevent contamination with bacteria. Using two inoculation methods, the inoculum amount is 8 bags per strain and 150 bottles per ton of strain. The size of the bacterial seed block is preferably large enough for broad beans. When inoculating, the movement should be rapid. Quickly inject the bag, quickly inoculate, and fasten the mouth. After the room (box) is finished, it should be transported to the bacteria collection site in time and the inoculation room (box) should be cleaned and sterilized. 3.3.2 Fungal management Fungal infections can occur both indoors and in greenhouses. One week before germination, the bacteria chamber was cleaned and disinfected once with formaldehyde or aerosol disinfection. The number of layers is determined according to the season and the temperature in the room (shed). Generally placed 4 to 6 layers, when the temperature is high, two fine bamboo poles should be placed between the layers to facilitate ventilation and cooling. After the bacteria bags are placed in the bacteria establishment, they must be disinfected with air to disinfect the air. Disinfected once a day. About 10 days after inoculation, the first turn of the crop should be carried out to check the growth of mycelium and the presence of bacteria, and change the position of the bacteria bags by turning them. If it is a bit of bacteria, it can be treated with formaldehyde, alcohol or kerosene. Take out concentrated outdoor treatment when serious. Afterwards, it will be turned every 10 days. During the germination period, attention should be paid to adjusting the four factors of temperature, humidity, air and light. Temperature between 22 ~ 27 °C, air relative humidity below 70%, often ventilation, keep the air fresh, avoid light bacteria. After about 35 days, the mycelium can be filled with bacteria bags. 3.3.3 Post-harvest management Pleurotus tuberculosis mycelium can't mushroom immediately after it has covered the bag. Must be incubated in the temperature of 20 ~ 25 °C, humidity 70 ~ 75% of the environment for 30 to 40 days, post-ripening management, so that mycelium thick, solid bags, and thus store enough nutrients to achieve a physiological maturity. During the after-ripening cultivation, pay attention to the moisture content of the culture medium, and do not open the bag mouth to maintain the moisture. The later culture must have certain light stimulation to promote the kinks of the mycelium. 3.4 Mushrooming Management For mycelium-filled bags, it is necessary to manage the mushrooms in batches. A total of 1200 or so bags (1 ton of dry material) can be placed in a 30-degree fruiting place. Mushrooms are often used in greenhouses and greenhouses as a mushroom house. Mushrooms or shelves are used to cultivate mushrooms (covered with organic fermented soil). The temperature was controlled at 8 to 20°C, the temperature difference was pulled open, and the film and straw were removed at night to give low temperature stimulation, and scattered light was stimulated during the day to promote its budding. When it is found that the original base of the Bailing Mushroom in the bag reaches the size of the soybean, the rope is tied, the bag is unwound, and when the size of the bean is reached, the mouth is released, and when the size of the table tennis ball is long, the mouth is pulled. At this time the temperature is maintained at 12 ~ 20 °C, the relative humidity of air is maintained at 80 ~ 90%, appropriate ventilation and ventilation, keep the air fresh, and give a certain amount of scattered light, otherwise, easy to form malformed mushrooms. 3.5 Pest Control 3.5.1 Principles of Prevention and Control of Diseases and Insect Pest prevention and comprehensive prevention, priority is given to agricultural control, physical control, biological control, and scientific and rational use of chemical control to achieve the purpose of producing safe, high-quality pollution-free Pleurotus eryngii . 3.5.2 Agricultural control 3.5.2.1 The quality of good strains should be selected, and varieties with high resistance and multi-resistance should be selected. 3.5.2.2 The mushroom house is to be disinfected and sterilized before use, and the tool is washed and disinfected in a timely manner. The waste material should be transported to a place away from the mushroom house. 3.5.2.3 Select fresh, mildew-free raw materials, prepare excellent culture materials, and conduct thorough sterilization. 3.5.2.4 Create suitable conditions for fertility environment; 3.5.2.5 Mosquito room vents are closed with insect screens. 3.5.3 Physical control The use of electro-optical lamps and sticky board to seduce and kill gnat mosquitoes. 3.5.4 Chemicals control 3.5.4.1 Green mold: After the occurrence of the disease, the bed or bacterium should be removed, brought into the deep burial zone, and sprayed with 50% carbendazim WP 600 times in and around the affected area. The end of production can be completed when severe disease occurs late. 3.5.4.2 Bacterial flies (including bacillary dysentery): spray 2000~2500 times with spot-sweet spirits. 3.6 Harvesting Bailing Mushrooms usually takes about 12 days from harvest time to harvesting, and should be harvested in time when the fungus cover is fully developed. Harvesting is too early, production is low, and quality is too late. When harvesting, grab the handle and pull it up. After spraying, stop spraying and clean the surrounding area of ​​the bag and the environment. Let the mycelium resume its growth. Continue spraying water and temperature control after 5 days. It can generally harvest 1 to 2 tide mushrooms, and the bioconversion rate is about 60%. 4. When processing and selling fresh mushrooms, the taste and taste are good. Due to dense texture, low moisture content, large individuals, resistant to cold storage. Bailing mushroom is not easy to change color, but also suitable for slice drying, baking temperature is appropriate to 45 ~ 70 °C. China Agricultural Network Editor