System and method for monitoring breed of edible fungus

Abstract

A method for monitoring culture of edible mushroom includes setting key control point data of multigroup edible mushroom, using control device to set relevant culture conditions according to said data, obtaining data threshold of each key control point by comparing key control point data on each edible mushroom group according to growth state under each culture condition for realizing to obtain data threshold of key control point automatically, analyzing obtained data to work out relation of key control point to growth of edible mushroom in order to realize effective control on growth of edible mushroom.

Description

technical field [0001] The invention relates to an edible fungus cultivation monitoring system and monitoring method. Background technique [0002] As the international community has higher and higher requirements for the quality of agricultural products, the safety monitoring of agricultural products has become the focus of attention of all countries. Today, in order to ensure food safety, the Codex Alimentarius Commission of the United Nations has adopted the hazard analysis critical control point (HACCP) technical system, and the HACCP control system has been incorporated into the automatic cultivation of edible fungi internationally. [0003] Usually, the cultivation process of edible fungi includes multiple processes of raw material mixing, bottling, sterilization, cooling, inoculation, cultivation, scratching, budding, fruiting body growth and harvesting and packaging. my country introduced the automation of edible fungi in the late 1990s. The production line began to ...

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Problems solved by technology

[0003] Usually, the cultivation process of edible fungi includes multiple processes of raw material mixing, bottling, sterilization, cooling, inoculation, cultivation, scratching, budding, fruiting body growth and harvesting and packaging. my country introduced the automation of edible fungi in the late 1990s. The production line began to use automatic filling machines, disinfection equipment, inoculation equipment and artificial climate equipment for industrial production of edible fungi. Due to the late start, many production companies failed to automate key control points that may affect the safety of edible fungi Monitoring, usually still adopts the method of manual detection and manual recording, and the key control points involve material requirements, water safety and production environment conditions, such as temperature, humidity, CO 2 Concentration, water content of materials, pH, etc., and each key point needs to be recorded periodically, resulting in a lot of manual work, and it is very easy to affect the follow-up due to the data of each key control point not being processed in time. The regulation of key control points may even affect the quality of edible fungi in severe cases, bringing safety hazards to consumers

[0004] Furthermore, there are many critical control points involved in the HACCP system. Due to the vast territory of our country, the climate environment and geographical conditions are different from each other, and the edible fungus cultivation manufacturers have spent a lot of manpower and material resources in the early stage to find the threshold of each critical control point. They are all regarded as commercial secrets and are not disclosed, so that each edible fungus cultivation manufacturer will carry out the same repetitive work when looking for the threshold value of each key control point, which is extremely detrimental to improving industrial efficiency, and because the data of each key control point is collected manually, The process is extremely complicated and error-prone, and it is easy to reduce the accuracy of the data thresholds of each key control point. At the same time, it is difficult for manufacturers to obtain the relationship between the data of each key control point and the growth status of edible fungi. Therefore, if the manufacturer wants to To improve the growth status of edible fungi, it is difficult to make effective adjustments only by referring to the obtained data thresholds of each key control point

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