T/NSFST 010-2022 Technical Regulations for the Safe Production of Morchella in Solar Greenhouses

Scope

Main Technical Content: 3.1 Morels Morels (Morchella spp.) belong to the Ascomycota phylum, Pezizomycetes order, Pezizales family, and Morchellaceae genus. They are also known as Huangdujin, Mazi, Langdu, Tianlangdu, Mishai, Yangducai, Yangdumu, Yangduzi, Yangquejin, Yangquejing, Yangquejie, Yangquejiao, etc. 3.2 Master Seed A pure culture of mycelium derived from the transplantation and expansion of mother seed, also known as secondary seed. 3.3 Cultivation Seed A pure culture of mycelium derived from the transplantation and expansion of master seed. Cultivation seed can only be used for cultivation and cannot be used for further seed expansion. Also known as tertiary seed. 4. Production Conditions for Cultivation Seed The selection of production sites, the layout and design of factories, and equipment and facilities must comply with the provisions of NY/T 528 and NY/T 2375. 4.1 Selection of Morel Master Seed Morel master seed should be purchased from qualified units and transported at ≤4°C. The seed should be inoculated as soon as possible after receipt. The quality of the variety and seed source should meet the requirements of NY/T 528. 4.2 Temperature in the Inoculation Room During the cultivation of morel cultivation seed, the environmental temperature should be controlled at ≤14°C. 4.3 Cultivation Conditions for Morel Cultivation Seed The cultivation environment temperature should be controlled at 12°C~14°C with constant temperature. The humidity in the cultivation room should be controlled at 80%~85%. 5. Methods of Cultivation Seed Production 5.1 Selection of Sowing Time The suitable sowing period is October to December. Cultivation seed should be produced 10 days before sowing, and sowing should be carried out when the ground temperature is stable at 5°C~16°C. 5.2 Cultivation Seed Production 5.2.1 Formula and Pre-processing Methods for Cultivation Seed Substrate 60% wheat grain, 37% corn cob, 3% gypsum. The wheat grain

Development Information

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