A method for producing organic vegetables in an edible mushroom cultivation field

Abstract

The invention belongs to the technical field of supporting production of organic vegetables, and discloses a method for producing organic vegetables in an edible fungus cultivation field, which includes: using edible fungi and solid waste produced in the vegetable production process to carry out aerobic composting fermentation; using partially refractory The fungus residue mixture is carbonized; the compost and biomass charcoal powder are used to prepare the cultivation substrate for planting vegetables. In the present invention, through compost material deployment and moderate fermentation control technology, combined with carbonization of waste bacteria stick materials and utilization of biomass charcoal resources, the waste bacteria residues are transformed into biomass charcoal as a matrix, and other auxiliary materials are added and functional substances and nutrients are added. Elemental organic fertilizer, put the remaining fungus residue in the edible fungus production area, combined with appropriate nutrients and fertilization technology, to build a circular agricultural base centered on the conversion of waste fungus residue into functional cultivation substrate and organic fertilizer, integrating agricultural solids It has the characteristics of high comprehensive utilization rate of waste, low cost, substrate regeneration, good vegetable quality and good ecological benefits.

Description

technical field [0001] The invention belongs to the technical field of supporting production of organic vegetables, and relates to a method for integrated cultivation of edible fungi and organic vegetables in an edible fungi cultivation greenhouse, in particular to a method for producing organic vegetables in an edible fungus cultivation field, a small-scale edible fungus cultivation field waste Methods of processing and resource utilization. Background technique [0002] At present, waste mushroom sticks are used as waste raw materials after planting edible fungi. They are mainly composed of sawdust, cottonseed hulls, straw, etc. They are still rich in N, P, K and other nutrient elements and rich in lignin, and their nutritional value cannot be ignored. After mushrooming, the physical and chemical structure of the fungus stick changes, showing a loose and porous structure, and the content of N, P, and K becomes more abundant, which is more conducive to the growth of crops. ...

AI Technical Summary

Problems solved by technology

[0004] Through the above analysis, the existing problems and defects of the prior art are: a large amount of fungus residues, tail vegetables, etc. are produced during the cultivation of edible fungus cultivation fields and greenhouse vegetables, and most of the solid wastes are directly stacked on the ground, which not only wastes resources, but also produces obvious At the same time, because the fungus residue contains more cellulose and lignin, this part of the composition is not easy to be quickly decomposed by microorganisms, resulting in a longer time for compost to decompose; and when the fungus residue is composted alone, the nitrogen, phosphorus and other nutrients are relatively low. less, the quality of compost obtained is poor and the utilization rate is low

[0005] The difficulty in solving the above problems and defects is as follows: at present, a large amount of fungus residue produced by edible fungus cultivation fields is mainly processed and utilized by organic fertilizer production enterprises. The traditional composting process is divided into two processes: main fermentation and post-fermentation, and the composting fermentation time is up to three weeks. Left and right, because the fungus residue contains more cellulose and lignin, organic residues that are difficult to decompose will appear during the composting process, which will affect the quality of compost products, resulting in a low utilization rate of the fungus residue, and prone to environmental pollution caused by improper disposal of the fungus residue

At the same time, edible fungus cultivation farms have single products, strong seasonality, and a short industrial chain. It is difficult to expand the production of edible fungi. It is necessary to increase the diversification of agricultural products produced by edible fungus cultivation farms

In addition, the organic vegetable market has broad prospects, but the production cost is relatively high, especially the soil substrate needs to be disinfected to reduce pests and diseases and ensure the quality of organic vegetables

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