To explore the high-yield cultivation techniques of edible fungi and the key points of storage and preservation techniques of edible fungi.

1. Gemini mushroom

1.1 Storage characteristics

The water content of Pleurotus ostreatus is very high, and it is easy to lose water, which leads to the decrease of storability. At the same time, their metabolism is exuberant, and they should be stored at 5 ℃. When the temperature is too low, chilling injury is easy to occur. The respiratory intensity of Pleurotus ostreatus harvested in different growth periods is different, and it is easy to aging and not resistant to storage after opening the umbrella, so it should be harvested before opening the umbrella and cooled in time. The effect of controlled atmosphere on the storage effect is very obvious, and the small packaging method is often used. Another storage characteristic of Pleurotus ostreatus is that it is easy to brown. reducing mechanical injury and controlled atmosphere storage have obvious effect on reducing browning.

1.2 harvesting and pretreatment

The general standard is that mushrooms grow to about 4cm and are harvested before the parachute is opened. The harvesting tools should be pre-sterilized before harvesting. It is best to cut off the mushroom body with a knife and put it directly in a plastic or bamboo basket; each basket should not be too full and the bottom of the basket should be lined with plastic film. In the whole process from harvesting to going out of the warehouse and listing, it is necessary to handle it gently. Reduce mechanical injuries. The method of picking while selecting is adopted to reduce the movement between different containers. The residual culture medium was removed, and the mushroom body with no diseases and insect pests, no mildew and normal growth was selected for storage. The timely cooling of mushrooms after harvest has a great influence on the fresh-keeping effect, which can be precooled in the pre-cold storage first. The basket can be placed flat on the floor of the storehouse, do not pile up, it can not be covered. If the harvest is large, the vacuum pre-cooling method can be used where there are conditions, and the effect is better. The cooling treatment of mushroom in a short time had little effect on the water loss of mushroom body. However, the cooling capacity of the library is large, so that the mushroom can be reduced to 6 ℃ in a short time.

1.3 Storage conditions

The suitable storage temperature of Pleurotus ostreatus is about 5 ℃ and the relative humidity is 80%.

1.4 Storage methods and management

In a cold storage that ensures temperature and humidity, mushrooms can be stored directly in baskets. After the mushrooms are pre-cooled according to the above method, there is no need to trim again, the basket can be palletized directly. The surface of the stack is covered with a plastic film of 0.06mm thickness to reduce the loss of moisture. Under this condition, mushrooms can be kept fresh for a few days. This method can cushion the sales pressure when harvesting in large quantities.

The mushrooms can be kept fresh for more than 10 days by controlled atmosphere storage. Put the mushrooms in a 0.03mm thick polyethylene bag, each bag about 0.5kg, and seal the mouth of the bag. If nitrogen and carbon dioxide are poured into the bag, the effect is not good. When conditions permit, the gas composition in the bag can be monitored. The range of gas composition is that the concentration of O2 is 2%, the concentration of CO2 is 5%, the concentration of CO2 is 10%, and the concentration of CO2 is 10% 15%. If necessary, ventilation and ventilation should be carried out.

two。 Oyster mushroom

2.1 Storage characteristics

Pleurotus ostreatus is cultivated in many countries and has many varieties. There are differences in storability among different varieties. Among the varieties of edible fungi, Pleurotus ostreatus is not resistant to storage. At room temperature after harvest, white hairs will soon be produced on the stalk, the canopy will be cracked, crimped, and finally browned and rotted. In addition, Pleurotus ostreatus has high oxidase activity and easy browning after harvest.

2.2 harvesting and pretreatment

The standard of harvest is that the cap is basically flattened and there is not yet a large number of radioactive spores. When harvesting, you can use a knife to cut, pay attention to maintain the integrity of the mushroom body, reduce mechanical injuries, but also pay attention not to affect the growth of the next crop of mushrooms.

2.3 Storage conditions

The suitable storage temperature of Pleurotus ostreatus is 0 ℃, and the relative humidity is 80% Mel 90%.

2.4 Storage methods and management

Pleurotus ostreatus is often stored in cold storage. Pleurotus ostreatus is packed in 0.03mm thick polyethylene bags, each bag is about 0.5kg, and the mouth of the bag is sealed. If the storage time is not more than 1 week, do not make small packing. But pay attention to heat preservation.

3. Lentinus edodes

3.1 Storage characteristics

Lentinus edodes is a kind of edible mushroom which is more resistant to storage because it can withstand low temperature and high carbon dioxide environment during storage without causing obvious damage, so modified atmosphere storage can be used for Lentinus edodes.

3.2 harvesting and pretreatment

Lentinus edodes should be harvested in batches, and the suitable criteria for harvest are as follows: the cover is not fully opened, the edge of the cap is slightly inrolled, and the fold has been completely straightened. Lentinus edodes should be harvested in the morning on a sunny day, when the temperature is low. When harvesting, one by one can be cut with a knife, put in baskets and other containers, the lower part of the container with a layer of plastic film, picking process should pay attention to maintain the integrity of Lentinus edodes to avoid mechanical injury. After harvest, the mushroom body should be selected in time to remove the mushroom body which is not suitable for storage.

3.3 Storage conditions

The suitable storage temperature of Lentinus edodes is 0 ℃, the relative humidity is 80% Mel 90%, and the gas condition is O2 concentration 2% Mel 5% CO 2 concentration 10% Mel 15%.

3.4 Storage methods and management

Before packing Lentinus edodes after harvest, the temperature should be lowered first. Lentinus edodes are mostly stored in small packaging, the film thickness is 0.03mm, each bag is packed with 1kg, the mouth of the bag is sealed, spontaneous atmosphere control, no nitrogen filling and other treatment. This method can generally preserve Lentinus edodes for 2-3 weeks, and the quality is better.

4. Disease prevention and cure

The common diseases of Pleurotus ostreatus are brown rot, brown spot, rust spot and so on. Pleurotus ostreatus is often infected by Penicillium and Botrytis cinerea. In addition, insect pests often occur in the production of edible fungi. The control of edible fungus diseases and insect pests mainly starts from two aspects: one is to improve the disease resistance of mushroom through appropriate operation in the process of picking, transportation and storage, and the other is to carry out antiseptic treatment by chemical methods.

According to some common storage characteristics of edible fungi, the following work should be done to improve the rot resistance of edible fungi; the relevant tools used for harvesting and storage should be disinfected; timely harvest is very important, and mushrooms that are harvested too late are easy to rot; selection should be made before storage to remove infected individuals; attention should be paid to reducing mechanical injury during the whole process from harvest to sale; and attention should be paid to controlling storage conditions.

In the aspect of chemical anticorrosion, the commonly used preservatives are: 20mg/kg potassium sorbate, sodium benzoate, sodium bisulfite, 10mg/kg benzoate, topzine and so on. As there is no protective tissue on the surface of edible fungi, the use of preservatives is generally not recommended.