无公害食用菌生产技术规程的制定研究

通过分析近年来我国食用菌生产管理和产品质量安全存在的问题,论述了开展无公害食用菌生产的重要性.同时吸收各地的生产经验.根据国家有关标准,从食用菌生产场所的选择、培养基材料和水的要求、栽培管理、病虫害防治、采后处理、加工贮藏和产品质量安全检测等几个方面,提出了一整套较系统的无公害食用菌生产技术操作规程.该项技术规程在生产上的推广应用,对提高食用菌生产技术水平、改善和保障食用菌产品质量、增强产品在国际市场的竞争力将产生积极的推动作用.

An investigation on establishing the operational principle of uncontaminated edible fungi production

This paper is aimed to present the authors' study on the operational principle of the uncontaminated production of edible fungi as an important kind of popular healthy food. As is known, China has traditionally been the largest producer and exporter of edible fungi in the world. But in recent years its export has been suffered greatly due to the quality safety of the fungi products, which was accused of failing to reach the quality standard of the international market. Starting from this actual urgent need, this paper has analyzed the problems concerned from the point of view of the edible fungi production management and the production quality control in the country. Furthermore, detailed investigation has been done on the latest experience on the production of uncontaminated edible fungi in all areas concerned, and a series of system operational principles of uncontaminated edible fungi production has been laid down on the basis of studying the pertinent standard documents at home and abroad, including the choice of edible fungi growth and processing environment, the demand for the necessary quality base materials, the auxiliary components and high-quality water, cultivation technology, prevention and control of edible fungi diseases and pests, the post-harvest handling, storage and further processing as well as the quality inspection. All the above study and experimental application of the extension of the technical principle are expected to be able to improve the edible fungi quality and its production technology, and surely to help to enhance the competition power of China-produced edible fungi on the international market.