DB37/T 1337-2020 绿色食品 平菇生产技术规程

ICS65.020.20

CCSB05

37

山东省地方标准

DB37/T1337—2020

代替DB37/T1337－2009

绿色食品平菇生产技术规程

TechnicalregulationsforgreenfoodproductionofPleurotusostreatus

2020-12-04发布2021-01-01实施

山东省市场监督管理局发布

DB37/T1337—2020

目次

前言.................................................................................II

1范围...............................................................................1

2规范性引用文件.....................................................................1

3术语和定义.........................................................................1

4产地环境...........................................................................1

5生产原料...........................................................................1

5.1培养基质.......................................................................1

5.2生产用水.......................................................................2

5.3肥料...........................................................................2

6生产技术要求.......................................................................2

6.1栽培季节.......................................................................2

6.2栽培设施.......................................................................2

6.3品种选择和菌种生产.............................................................2

6.4培养料配方.....................................................................2

6.5原料处理.......................................................................3

6.6装袋...........................................................................3

6.7灭菌...........................................................................4

6.8接种培养.......................................................................4

6.9发菌培养.......................................................................4

6.10出菇管理......................................................................4

6.11采收及后潮菇管理..............................................................4

7包装与运输.........................................................................5

7.1分级包装.......................................................................5

7.2贮藏和运输.....................................................................5

8病虫害防治.........................................................................5

8.1主要病虫害.....................................................................5

8.2防治原则.......................................................................5

8.3防控方法.......................................................................5

9生产档案管理.......................................................................6

附录A（规范性）绿色食品平菇生产记录...............................................7