Standard number: DB37/T 1652-2020
Standard name: The usage guidelines of edible fungi production inputs
English name: The usage guidelines of edible fungi production inputs ||
tt||Standard format: PDF
Release time: 2020-02-25
Implementation time: 2020-03-25
Standard size: 638K
Standard introduction: This standard specifies the use of strains, main and auxiliary materials, production water, cultivation substrate additives, covering materials, cultivation substrate treatment, pest and disease control inputs, fresh mushroom harvesting, preservation, storage and transportation, packaging and processing input use file management and other requirements.
This standard applies to the use of production inputs for various artificially cultivated edible fungi.
This standard was drafted in accordance with the rules given in GB/T1.1-2009
This standard DB37/T 1652-2020 replaces DB37/T1652-2010 "Guidelines for the use of edible fungi inputs". Compared with DB37/T1652-2010, the main technical changes except editorial revisions are as follows:
Modified the "Terms and Definitions" of the Guidelines for the Use of Edible Fungi Inputs (see 3 and 3 of the 2010 Edition)
Modified the requirements for the use of strains, and added requirements for culture medium additives (see 4 and 4.1 of the 2010 Edition);
Modified the quality requirements for the use of main and auxiliary materials, and added requirements for the use of fruit and vegetable branches and antibiotics (see 5 and 4.2 of the 2010 Edition);
Modified the quality requirements for the use of production water (see 6)
Modified the requirements for the use of covering materials, and added requirements for the use of microbial agents with clear scope of use and composition and concentration of artificial grass carbon (see 7 and 4.5 of the 2010 Edition)
Modified the requirements for fermentation, and added guidelines for the use of tunnel fermentation and greenhouse gas emission reduction inhibitors (see 9.2 and 4.6.2 of the 2010 Edition)
Added requirements for raw material processing and quality requirements for raw material cultivation materials (see 9.3 and 4.6 of the 2010 version);
Modified the requirements for the use of pest control inputs, and added two secondary headings: insecticide and disinfection treatment, and pesticide use restrictions (see 10.1, 10.2 and 4.7 of the 2010 version);
Deleted the requirements for insecticide equipment (see 4.8 of the 2010 version);
Modified the requirements for fresh mushroom harvesting (see 11 and 4.9.1 of the 2010 version);
Added requirements for preservation, storage and transportation, and added humidity management (see 12 and 49.3 of the 2010 version);
Deleted Appendix A of the original standard, and added a new Appendix A: Record items on the use of inputs for edible fungi production.
This standard is proposed and implemented by the Shandong Provincial Department of Agriculture and Rural Affairs
. This standard is under the jurisdiction of the Shandong Provincial Agricultural Standardization Technical Committee
. The drafting units of this standard are: Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Shandong Agricultural Technology Extension Station, Shandong Ruize Biotechnology Co., Ltd., Shandong Yuanyang Agricultural Development Co., Ltd., Shandong Qihe Biotechnology Co., Ltd.
The main drafters of this standard are: Ren Pengfei, Wan Luchang, Dong Lili, Ren Haiyan, Qu Ling, Guo Huidong, Gong Zhiyuan, Gao Xia, Zhao Shufang Wu Peng, Wang Houjuan, Su Jianchang.
The previous versions of this standard DB37/T 1652-2020 are released as follows:
---DB37/T1652-2010.
This standard specifies the use of strains, main and auxiliary materials, production water, cultivation substrate additives, covering materials, cultivation substrate treatment, pest and disease control inputs, fresh mushroom harvesting, preservation, storage and transportation, packaging and processing, and input use file management for edible fungi production. This standard is applicable to the use of production inputs for various artificially cultivated edible fungi.
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces DB37/T 1652-2010 "Guidelines for the Use of Edible Fungi Inputs". Compared with DB37/T 1652-2010, the main technical changes except editorial changes are as follows:
—— The "Terms and Definitions" of the Guidelines for the Use of Edible Fungi Inputs have been modified (see 3 and 3 of the 2010 version);
—— The requirements for the use of fungi have been modified, and the requirements for culture medium additives have been added (see 4 and 4.1 of the 2010 version);
—— The quality requirements for the use of main and auxiliary materials have been modified, and the requirements for the use of fruit and vegetable branches and antibiotics have been added (see 5 and 4.2 of the 2010 version);
—— The quality requirements for the use of production water have been modified (see 6);
—— The requirements for the use of covering materials have been modified, and the requirements for the use of microbial agents with clear scope of use, composition and concentration of artificial turf carbon have been added (see 7 and 4.5 of the 2010 version);
——The requirements for fermentation have been modified, and the use of tunnel fermentation and greenhouse gas emission reduction inhibitors have been added (see 9.2 and 4.6.2 of the 2010 version);
——The requirements for raw material handling have been added, and the quality requirements for raw material cultivation materials have been added (see 9.3 and 4.6 of the 2010 version);
——The requirements for the use of pest control inputs have been modified, and two sub-headings of insecticide and disinfection treatment and pesticide use restrictions have been added (see 10.1, 10.2 and 4.7 of the 2010 version);
——The requirements for insecticide equipment have been deleted (see 4.8 of the 2010 version);
——The requirements for fresh mushroom harvesting have been modified (see 11 and 4.9.1 of the 2010 version);
——The requirements for preservation, storage and transportation have been added, and the management of humidity has been added (see 12 and 4.9.3 of the 2010 version);
—— Deleted Appendix A of the original standard, added a new Appendix A: Record items of use of input materials for edible fungi production.
This standard is proposed and implemented by the Shandong Provincial Department of Agriculture and Rural Affairs.
This standard is under the jurisdiction of the Shandong Provincial Agricultural Standardization Technical Committee.
The drafting units of this standard: Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Shandong Agricultural Technology Extension Station, Shandong Ruize Biotechnology Co., Ltd., Shandong Yuanyang Agricultural Development Co., Ltd., Shandong Qihe Biotechnology Co., Ltd. The
main drafters of this standard: Ren Pengfei, Wan Luchang, Dong Lili, Ren Haixia, Qu Ling, Guo Huidong, Gong Zhiyuan, Gao Xia, Zhao Shufang, Wu Peng, Wang Houpeng, Su Jianchang. The
previous versions of this standard are:
——DB37/T 1652—2010.
The following documents are essential for the application of this document. For any referenced document with a date, only the version with the date is applicable to this document. For any referenced document without a date, the latest version (including all amendments) is applicable to this document.
GB 2760 National Food Safety Standard - Standard for the Use of Food Additives
GB 5749 Sanitary Standard for Drinking Water
GB/T 12728 Terminology for Edible Fungi
GB 15618 Soil Environmental Quality - Risk Control Standard for Soil Pollution in Agricultural Land (Trial Implementation)
GB 15981 Evaluation Methods and Standards for Disinfection and Sterilization Effects
NY/T 528 Technical Procedure for the Production of Edible Fungi
NY/T 1284 Inspection of Miscellaneous Bacteria and Pests in Edible Fungi
NY/T 1731 Good Manufacturing Practice for Edible Fungi
NY/T 1935 Quality and Safety Requirements for Edible Fungi Cultivation Substrate
NY/T 2375 Technical Specification for the Production of Edible Fungi

ICS65.020
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Shandong Province
DB37/T1652—2020
Replaces DB37/T1652—2010bzxz.net
The usage guidelines of edible fungi production inputs2020-02-25Issued
Shandong Provincial Market Supervision Administration
Implementation on 2020-03-25
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This standard was drafted according to the rules given in GB/T 1.1-2009. This standard replaces DB37/T1652-2010 "Guidelines for the Use of Edible Fungi Inputs". Compared with DB37/T1652-2010, the main technical changes are as follows, except for editorial changes:
The "Terms and Definitions" of the Guidelines for the Use of Edible Fungi Inputs have been modified (see 3 and 3 of the 2010 version); the requirements for the use of strains have been modified, and the requirements for culture medium additives have been added (see 4 and 4.1 of the 2010 version); the quality requirements for the use of main and auxiliary materials have been modified, and the requirements for the use of fruit and vegetable branches and antibiotics have been added (see 5 and 4.2 of the 2010 version); the quality requirements for the use of production water have been modified (see 6); the requirements for the use of covering materials have been modified, and the requirements for the use of microbial agents with clear scope of use and composition and concentration of artificial grass carbon have been added (see 7 and 4.5 of the 2010 version);
The requirements for fermentation have been modified, and The use criteria of tunnel fermentation and greenhouse gas emission reduction inhibitors can be used (see 9.2 and 4.6.2 of the 201C version);
Added the requirements for raw material processing and the quality requirements for raw material cultivation materials (see 9.3 and 4.6 of the 2010 version); - The requirements for the use of pest control inputs have been modified, and two secondary titles of insecticide disinfection and pesticide use restrictions have been added (see 10.1, 10.2 and 4.7 of the 2010 version);
- The requirements for insecticide equipment have been deleted (see 4.8 of the 2010 version); The requirements for fresh mushroom harvesting have been modified (see 11 and 4.9.1 of the 2010 version); - The requirements for preservation and storage and transportation have been added, and the management of humidity has been added (see 12 and 4.9.3 of the 2010 version); Appendix A of the original standard has been deleted, and a new Appendix A: Record items for the use of edible fungi production inputs has been added. This standard is proposed and implemented by the Shandong Provincial Department of Agriculture and Rural Affairs. This standard is under the jurisdiction of the Shandong Provincial Agricultural Standardization Technical Committee. The drafting units of this standard are: Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Shandong Agricultural Technology Extension Station, Shandong Ruize Biotechnology Co., Ltd., Shandong Yuanyang Agricultural Development Co., Ltd., Shandong Qihe Biotechnology Co., Ltd. The main drafters of this standard are: Ren Pengfei, Wan Luchang, Dong Lili, Ren Haixia, Qu Ling, Guo Huidong, Gong Zhiyuan, Gao Xia, Zhao Shufang, Jian Peng, Wang Houpeng, Su Jianchang.
The previous versions of this standard are
DB37/T1652—2010.
1 Scope
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Guidelines for the use of inputs in edible fungi production
This standard specifies the requirements for the use of strains, main and auxiliary materials, production water, cultivation substrate additives, covering materials, cultivation substrate treatment, pest and disease control inputs, fresh mushroom harvesting, preservation and storage and transportation, packaging and processing, and input use file management.
This standard applies to the use of production inputs for various artificially cultivated edible fungi. 2 Normative referenced documents
The following documents are indispensable for the application of this document. For any referenced document with a date, only the version with the date is applicable to this document. For any referenced document without a date, the latest version (including all amendments) is applicable to this document. GB2760 National Food Safety Standard Standard for the Use of Food Additives Sanitary Standard for Drinking Water
GB5749
GB/T12728 Terminology for Edible Fungi
GB15618
GB15981
NY/T528
NY/T1284
NY/T1731
NY/T1935
NY/T2375
Terms and Definitions
Soil Environmental Quality Agricultural Land Soil pollution risk control standard (trial implementation) Evaluation methods and standards for disinfection and sterilization effects Technical procedures for the production of edible fungi strains
Inspection of miscellaneous bacteria and pests in edible fungi strains Good operating practices for edible fungi strains
Quality and safety requirements for edible fungi cultivation substrates
Technical specifications for the production of edible fungi
Terms and definitions defined in GB/T12728 and NY/T1935 and the following terms and definitions apply to this document 3.1
Production inputs of edible fungi
Production inputs of edible fungi refer to the cultivation substrates, production materials, special items and utensils involved in the entire production process of edible fungi before, during and after production, from the production source, through cultivation, post-harvest treatment, to processing, packaging, storage and transportation. 4 Use of strains
The breeding and production of strains shall comply with the requirements of NY/T528 and NY/T1731. Use food-grade culture medium, defoamer, buffer, etc. to produce liquid strains, with an inoculation volume of 20mL50mL per bag (bottle). Use solid strains with strong mycelium vitality and no pollution, and gradually expand the mother strain, original strain, and cultivated strain. Inspect the cultivated strains for bacteria and pests in accordance with the requirements of NY/T1284. 5 Use of main and auxiliary materials
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Straw and fruit branches should not be treated with highly toxic pesticides one month before the harvest of crops, and crop straw and fruit branches are extremely safe and non-toxic, and the processing of processing waste materials is safe and non-toxic. Sterilization, pest control and deodorization of poultry and livestock manure should not be treated with highly toxic and high-residue pesticides. Chemical pesticides should not be added to cultivation base materials and livestock and poultry manure, and toxic and harmful substances (chemical pesticides, heavy metals, living pests and bacteria, etc.), antibiotics and non-degradable plastics should not be mixed in. Cultivation raw materials shall meet the requirements of NY/T1935. 6. Use of production water
Water for preparing culture medium and water for mushroom management can be clean tap water, spring water, well water, etc., which must meet the drinking water standard. No medicine, fertilizer or substances of unknown composition should be added to the spray water. It meets the requirements of GB5749. 7. Use of cultivation substrate additives
Mixed additives containing hormones or unknown composition should not be added to the cultivation substrate. Additives and substitutes for raw and auxiliary materials that have not been evaluated for safety by the relevant departments should not be used. It shall be implemented in accordance with the provisions of NY/T2375. 8. Use of covering soil materials
Use natural, uncontaminated peat soil, peat soil, forest humus king or loam below the tillage layer of agriculture, or homemade mixed waste fermented soil. It is required to be free of pathogens, insect eggs, miscellaneous bacteria and other harmful substances. It is prohibited to use highly toxic and high-residue pesticides for sterilization and pest control in covering soil materials. The pollutant value of covering soil materials meets the standard value of the secondary standard in GB15618. Artificial grass carbon and substrates used for vegetable and flower substrates after fermentation cannot be used as covering materials. Unknown chemical components and yield-increasing agents cannot be added, but microbial agents with clear components and concentrations can be added.
9 Cultivation substrate treatment
9.1 Sterilization
If the cultivation substrate needs to be sterilized, high-pressure steam sterilization should be used. After the steam pressure in the pot reaches 0.15MPa, it should be maintained for more than 2 hours: normal pressure steam sterilization should be used. After the material temperature reaches 100℃, it should be maintained for 8h to 12h. High-pressure sterilization equipment should be qualified and operated by personnel with relevant qualifications. The sterilized substrate complies with the provisions of GB15981. 9.2 Fermentation
When the cultivation substrate needs to be fermented, microbial fermentation agents that have obtained a microbial fertilizer registration certificate or a promotion certificate issued by the agricultural authorities at or above the provincial level and are allowed to be used in edible fungi production can be added to the pile. Safe greenhouse gas emission reduction inhibitors can be added. During the composting process, the temperature inside the compost reaches 65℃～75℃, and the compost is turned over according to the time interval and number of times required for composting of different edible fungi composts to make the compost mature uniformly: Agaricus bisporus, Agaricus blazei and Portobello mushroom compost are strictly fermented according to the secondary fermentation process requirements, and tunnel fermentation is the best.
9.3 Raw material processing
Raw material cultivation raw materials are fresh and free of mold, and no highly toxic pesticides, insecticides or fungicides can be added. Fertilizers can be added appropriately; Morchella edulis is cultivated, and the nutrient bags need to be sterilized.
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10 Use of pest control inputs
10.1 Disinfection and disinfection treatment
During the production of edible fungi, the use of chemical drugs should be controlled and reduced, and microbial and botanical pesticides should be used to control pests and diseases. When necessary, low-toxic, low-residue or no-residue, highly selective and efficient drugs should be used for safe control. Pesticides that have been registered in the production of edible fungi in my country can be used in limited quantities in the mushroom house environment during the mushroom-free period. Ultraviolet disinfection and 75% alcohol disinfection are suitable for space disinfection. Formaldehyde should not be used for spraying or fumigation disinfection of mushroom bags. Pesticides should not be applied randomly, frequently, excessively or blindly. 10.2 Restrictions on the use of pesticides
It is prohibited to use highly toxic, highly toxic and high-residue chemical pesticides, heavy metal preparations, rodenticides and drugs that are harmful to production operators: It is prohibited to use pesticides that are expressly prohibited by the state for production and use. It is prohibited to use pesticides and growth hormone substances on edible fungi fruiting bodies, and it is prohibited to use live microbial pesticides and non-agricultural antibiotic preparations. Fresh mushroom harvesting
Harvesters are healthy and free of infectious diseases. Mushroom pickers wear masks and latex gloves, and wear special work clothes and shoe covers when entering the factory-based mushroom production room. Harvesting tools must be kept clean and sanitary. Mushroom turnover containers must be scrubbed clean and disinfected. Water cannot be sprayed within 6 hours before harvesting. Preservation, storage and transportation
After edible fungi are harvested, cold chain, gas conditioning, and low-temperature storage and transportation are used throughout the process. In the hot season, fresh mushrooms should be put into cold storage in time for pre-cooling, sorting, grading, and refrigeration preservation after harvesting. Refrigerated trucks are used for long-distance transportation. The interior of the vehicle must be clean and sanitary, the temperature must be below 5°C, and the relative humidity of the air must be 90% to 95%. Storage, preservation, processing and transportation equipment, utensils, supplies, packaging materials and other inputs should comply with relevant national health standards. 13 Packaging and processing
Use drying equipment, heat source materials and utensils, supplies, packaging materials that meet the requirements of GB2760 and relevant national health standards, as well as processing and rinsing water, color preservatives, salt and acidifiers, soaking water, processing seasonings, preservatives, and artificial synthetic or natural additives and chemicals added due to the needs of processing technology for processing and packaging of edible fungi. Fresh mushrooms should not be packaged with packaging paper containing fluorescent brighteners and printed with lead type: sulfur fumigation should not be used; fresh mushrooms should not be rinsed with water containing harmful substances such as sulfites, formaldehyde, and fluorescent brighteners. Promote the listing of edible fungi product packaging labels, establish a quality and safety traceability system, and improve the entire traceability system. Input use file management
Establish a use file for edible fungi production inputs. Detailed registration of inputs used in the entire cultivation process of edible fungi before, during, and after production is carried out, and traceability records of all links in edible fungi production are provided. The records shall be kept for more than 3 years. For the record items of the use of edible fungi production inputs, please refer to Appendix A.
A.1 Production environment conditions
A.1.1 Air quality.
A.1.2 Water source quality.
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Appendix A
(Informative Appendix)
Items recorded in the use of edible fungi production inputsA.1.3
Soil environment quality.
Use of edible fungi pre-production inputs (including mushroom house materials and supporting facilities, sterilization facilities, special items and other fixed facilities and auxiliary equipment)
A.2.1 Name.
Material and material.
A.2.3 Date of purchase and storage (or construction). A.2.4 Operation status.
Date of use and deactivation.
Use of production inputs (including raw and auxiliary materials, fertilizers, pesticides and additives in the cultivation material formula, the strains used, the mixture of the bag tube film, and the water, air, and soil covering materials used for mushroom management, etc.) A.3.1 Name.
A.3.2 Source.
A.3.3 Date of purchase and storage (or production). A.3.4 Purpose, usage, and dosage.
Date of use and discontinuation.
Use of post-production inputs (harvester clothing, harvesting and storage utensils, processing and packaging supplies, etc.) A.4.1
Name.
Material.
Date of purchase (storage).
A.4.4 Purpose.
Date of use and discontinuation.
Name of production site, cultivated variety, recorder, filing date
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