1. Scope This regulation stipulates the environmental requirements, production technology measures, and harvesting of Pleurotus eryngii, a non-polluted agricultural product. This regulation applies to the production of pollution-free agricultural products of Pleurotus eryngii 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. Measures for production techniques 3.1 Cultivation season The temperature of the mushroom of Pleurotus eryngii is 10~15°C. It is more suitable for cultivation in late autumn and late spring in our city. 3.2 Formulation of raw materials Formula 1: corn cob 60%, wood chips 20%, bran 18%, gypsum 2%, lime proper, PH value natural; formula 2: 60% cottonseed hull, wood chips 20%, bran 18%, 2% plaster, proper amount of lime, natural pH; Formulation 3: 60% fruit sticks, 20% corn cob, 15% bran, 2% gypsum, proper amount of lime, natural pH. Formulation 4: wood chips 40%, cottonseed husk 42%, wheat husk 15%, sugar 1%, calcium carbonate 1%, gypsum 1%. Fruit crushed with conventional wood chips, corn cob crushed into bean size. 3.3 Production of bacteria bags Polypropylene bags with specifications of 12X60cm and 0.05cm are used, and the culture materials are mixed and mixed well. The water content is 65% to 70%, and the PH value is 6.5 to 7.5 (the optimum PH value is 5.5 to 6.5 for fruiting). After the materials are bagged, the bags are tightly closed, gently handled, and sterilized under normal pressure. Keep at 100°C for 12 to 14 hours. After sterilization, cool to below 30°C. Inoculate. Use bacterial needles to infect the bacteria to avoid contamination by hand sweat. Then place in a cool, dry, clean and well-ventilated culture room. It usually takes 40 to 50 days for bags to be full. 3.4 Mushroom management After the mycelium has covered the bag, you can put it on the shelf and produce mushrooms. The humidity of the cultivation room is maintained at 90% to 95%, and water mist can be sprayed into the space and the ground. Generally, the buds can be budded in 10-15 days. The management method of the mushroom bud adopts the management method of the mushroom, that is, when there is a bud, cut a three-quarter bag membrane with a blade ring and leave a quarter of the membrane film on the tube to protect the small bud. Later, with the growth of mushroom buds, the natural top out of the bag film, grow outwards, and pay attention to staying strong, to ensure adequate supply of nutrients to maintain the healthy growth of mushroom buds. The pace of budding has a lot to do with temperature. The temperature is 12-15°C and the mushrooming rate is faster. Mushroom buds are more abundant. The mushrooming is neat and can be harvested at about 15 ;; the temperature is lower than 8°C and mushroom buds will not form. Elongated fruiting bodies will also stop growing and gradually shrink until death; temperatures exceeding 21°C will also be difficult to bud, and the formation of mushroom buds will also shrink and die. The growth of mushroom buds should be 85% to 90%. When the temperature is high, water cannot be sprayed on the fruit body, because it will cause yellowing of the mushroom body, infecting bacteria, causing rotten mushroom, fruit body formation and growth, requiring fresh air ventilation, mushroom buds, high yield, mushroom buds Normal open umbrella, flower shape is also large. 3.5 Pest Control 3.5.1 Principles of Pest Prevention and Control The main focus is prevention and comprehensive prevention and control. Priority is given to agricultural control, physical control, biological control, and scientific and rational use of chemical control to achieve the objective of producing safe, high-quality, pollution-free Pleurotus eryngii. . 3.5.2 Comprehensive Prevention and Control The major pests and diseases of Pleurotus eryngii are bacteria, green mold, trichoderma, and mushroom fly. Pests and diseases do not easily occur at low temperatures. Increased ventilation and temperature regulation can prevent the occurrence of pests and diseases. Bacteria, green mold, and Trichoderma contaminated bacteria should be taken out in time. The mushroom bag should be taken out of the ground in a timely manner. The insects can use electro-optic lamps and sticky traps to seduce and kill the insects. In addition, they can be sprayed with spot-sweet spirits for 2000 to 2500 times. 3.6 The harvested spores spread flat and the spores have not been ejected for harvesting. Harvesting can be harvested in 15 days or so. China Agricultural Network Editor