Control of diseases and insect pests of shiitake mushrooms in factory cultivation (production stage)
In the production stage of shiitake mushroom sticks, the production links such as raw material preparation, mixing, bagging, sterilization, and cooling are mainly controlled to effectively prevent the infection of pests and diseases.
1. The place is clean
The sanitation of the production site directly affects the yield of mushroom sticks. It is necessary to do a good job of cleaning and disinfecting the ground, walls, machinery and equipment, containers, transport vehicles, operators, etc., leaving no dead corners for hygiene. Achieve "three cleans": clean up, clean up all items, garbage, residues, etc. that are not related to production in the production site. 2. Clean up, remove the dirt on the utensils and equipment. Three cleaning, use clean water to wash all appliances except electrical appliances that cannot touch water.
2. Quality assurance of raw materials
The main raw materials for the production of shiitake mushroom sticks are wood chips, bran, gypsum, etc. Damp or spoiled raw materials are the most likely to be infested by diseases and insect pests, so choose fresh, mildew-free red leather bran and edible gypsum without impurities and luster. Fresh sawdust is not conducive to the decomposition of shiitake mushroom mycelium, so it needs to be piled up before use. During the accumulation process, it is necessary to take measures such as spraying dust, turning over the pile, humidifying the pile, and preventing rain to prevent the sawdust from mildewing and environmental pollution.
3. Complete sterilization
Shiitake mushroom sticks are generally sterilized by normal pressure or high-pressure steam. If the sterilization is not complete, it will breed bacteria and attract pests. Therefore, when sterilizing, it is necessary to raise the temperature rapidly at the beginning, and then maintain a constant temperature. After the fire is stopped, the pot is stuffy for 4 hours, and the cabinet door is slowly opened to prevent the negative pressure from causing the bag to shrink. Generally, autoclave at 121°C for 2 to 3 hours, and normal pressure at 100°C for 14 to 16 hours.
4. Scientific cooling
After the bacteria sticks are sterilized out of the pot, they need to be transferred to the cooling room for cooling in time. The cooling room should be cleaned and disinfected 1 day in advance, and the accumulated water should be cleaned up to keep it clean and dry. The ventilation system should be filtered by the fresh air system before being introduced to ensure that the room reaches a million-level cleanliness. Carrying vehicles, appliances and operators should be cleaned and disinfected. Use rush temperature (material temperature 70 ~ 80 ℃) handling. During the transportation of mushroom sticks from the sterilization cabinet to the cooling room, they should be covered with clean agricultural film to avoid contact with the outside world. If conditions permit, a special channel for handling should be built. Both ends of the channel are connected to the sterilizer and the cooling room, and the air in the channel can be filtered and sterilized.
5. Timely inoculation
Generally, the inoculation starts when the material is cooled to 25°C, and it is not suitable to inoculate after a long period of storage. Ensure that the inoculation room reaches the cleanliness level of 100,000. Inoculate by hand or with an inoculation machine. The operation speed must be fast and meticulous. The inoculation hole must be filled with bacteria without leaving any gaps to prevent infection by diseases and insect pests.