Edible mushroom sterilizing and disinfecting agent

Abstract

The invention relates to a preparation method of a sterilizing and disinfecting agent used for producing edible mushrooms. The sterilizing and disinfecting agent is composed of urea hydrogen peroxide, dimethyl fumarate, hexamethylenetetramine, Tween (TW-80), Span (SP-20) and sodium lauryl sulfate (K12). The sterilizing and disinfecting agent is mixed with a culture medium according to a certain ratio when being used so that harmful virus microorganisms can be effectively inhibited; a sterilization temperature is reduced and the sterilization time is shortened; the loss of nutritional ingredients is reduced and energy sources are saved; a microenvironment for growth and development of mycelia is improved; and an efficient, broad-spectrum and residue-free good sterilizing and disinfecting agent composition which is convenient to use is provided.

Description

technical field [0001] The invention belongs to the technical field of fungicides, and mainly relates to a fungicide for edible fungi. Background technique [0002] In the production process of edible fungi, effective means and methods are needed to reduce the loss caused by harmful microorganisms, and the conventional method is the high temperature method, which needs to be kept above 100°C for 12-18 hours. The disadvantage of this method is that the cost of fuel is high, and the nutrient components are destroyed by continuous high temperature, so that the nutrition in the later stage of fruiting is seriously insufficient, and the output is not high, which affects the quality and output of edible fungi. Contents of the invention [0003] The object of the present invention is to provide a method with low sterilization temperature, short time and little damage to the culture medium. The fungicide not only effectively inhibits and kills harmful microorganisms, greatly redu...

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that the cost of fuel is high, and the nutrients are destroyed by continuous high temperature, so that the nutrients in the later stage of fruiting are seriously insufficient, and the output is not high, which affects the quality and output of edible fungi.