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Methods for Identifying Edible Mushroom Diseases and Key Technologies for Pollution-Free Production
Key Technologies for Pollution-Free Production of Edible Mushrooms
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Six Key Technologies for Pollution-Free Production of Edible Fungi
I. Improve the Ecological Environment The cultivation site should be chosen close to a water source, with good air flow, open space on all sides, and at least 1500 m away from livestock and poultry farms, breweries, residential areas and hospitals. Measures such as turning the soil, sun-bleaching and flooding should be adopted instead of chemical pesticides for disinfection. The water source and water quality must be clean and free of pollution. It is strictly forbidden to spray or soak mushrooms with sewage. Mushroom roots, dead mushrooms, insect-damaged mushrooms and discarded culture medium must not be stored inside or outside cultivation and processing facilities. II. Reasonably Select Raw Materials In strict accordance with the new requirements of WTO/SPS plant quarantine, the cottonseed hulls, wheat straw, corn
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Detailed Explanation of 8 Edible Mushroom Food Processing Technologies
Fresh edible mushrooms have a high moisture content and cannot be stored for long after harvest; they soon open their caps, deteriorate, and become moldy, reducing or even losing their commercial value. At present, most edible mushrooms are sold fresh or as dried products, with very few deep-processed products, such as canned goods, which account for only 4%. In the future, people's requirements for the quality and varieties of edible mushrooms will become increasingly higher. Carrying out deep processing of edible mushrooms and developing a series of products is currently the main way to broaden the production field and sales market. 1. Mushroom preserves 1. Raw material selection: Select fresh mushrooms with medium-sized caps, natural color, intact mushroom shape, and no disease or insect spots as
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