Edible mushroom quality monitoring method and system

Abstract

The invention relates to the field of edible mushroom monitoring, in particular to an edible mushroom quality monitoring method and system.The edible mushroom quality monitoring system comprises a growth monitoring module, a picking detection module, a transportation monitoring module and a retail detection module, and the growth monitoring module comprises planting environment monitoring and edible mushroom state monitoring; the picking detection module comprises sample collection, sample data analysis and edible mushroom picking analysis, the transportation monitoring module comprises cargo storage monitoring and cargo state monitoring, the retail detection module comprises edible mushroom state comparison, and the planting environment monitoring is to monitor the growth environment of edible mushrooms through a temperature sensor. The edible mushrooms are monitored and detected in real time in different links of edible mushroom planting, growing, picking, packaging, transporting, storing and selling, it is ensured that the edible mushrooms have traces when problems occur in selling, the quality control level of the links of edible mushroom production, transportation, selling and the like is effectively improved, food safety of consumers is guaranteed, and the market competitiveness is improved. And the production efficiency and the product competitiveness of the industry are improved.

Description

Technical Field

[0001] The invention relates to the field of edible fungus monitoring, and in particular to an edible fungus quality monitoring method and system. Background Art

[0002] Edible fungi refer to mushrooms with large fruiting bodies that are edible, commonly known as mushrooms. There are more than 350 known species of edible fungi in China, most of which belong to the Basidiomycetes, such as shiitake mushrooms, straw mushrooms, button mushrooms, black fungus, white fungus, hericium erinaceus, bamboo fungus, pine mushrooms, button mushrooms, red mushrooms, ganoderma lucidum, cordyceps, truffles, white mushrooms and boletus; a few belong to the Ascomycetes, including: morels, saddle mushrooms, truffles, etc.

[0003] Before selling, edible fungi are usually inspected for quality when they are picked and packaged. Real-time quality inspection is not performed on edible fungi during their planting, growth, transportation, storage and sale. It is impossible to ensure that there are no traces when problems occur in the sale of edible fungi, which reduces the quality control level of edible fungi production, transportation and sales. Therefore, it is necessary to propose a method and system for monitoring the quality of edible fungi. Summary of the invention

[0004] In view of the problems in the prior art, the present invention provides a method and system for monitoring the quality of edible fungi.

[0005] The technical solution adopted by the present invention to solve the technical problem is: an edible fungus quality monitoring method, including a growth monitoring module, a picking detection module, a transportation monitoring module and a retail detection module.

[0006] Specifically, the growth monitoring module includes planting environment monitoring and edible fungus status monitoring; The picking detection module includes sample collection and sample data analysis and edible mushroom picking analysis; The transport monitoring module includes cargo storage monitoring and cargo status monitoring; The retail detection module includes edible mushroom status comparison.

[0007] Specifically, the planting environment monitoring is to monitor the growth environment of edible fungi through temperature sensors. The growth environment of edible fungi is different in different growth stages, and the approximate growth range is 5-33°C. The temperature sensor monitors the growth environment. When the temperature change exceeds the rated temperature, the temperature sensor issues an alarm. The edible fungi status monitoring is to monitor the growth and development status of edible fungi through monitoring equipment when the edible fungi are growing. When the mycelium of edible fungi is not full, or contamination by foreign bacteria causes the appearance of foreign bacteria on the surface of the edible fungi, the monitoring equipment issues an alarm, and the staff will destroy the damaged edible fungi.

[0008] Specifically, the sample collection is to randomly sample well-grown edible fungi using sampling tweezers, and the sampled edible fungi are sealed in sterile cans or sterile bags, and the moisture, protein, sugar, fat and other components of the sampled edible fungi are detected by a near-infrared spectrometer to evaluate their nutritional value in real time, and nutritional analysis is performed on edible fungi from the same planting site. A rapid PCR instrument is used to detect whether the edible fungi contain harmful bacteria or pathogens to ensure the safety of edible fungi from the same planting site; the sample data analysis is to compare the data of edible fungi sample detection by a near-infrared spectrometer and a rapid PCR instrument with the edible fungi safety data and the edible fungi nutritional data to ensure the nutrition and safety of the edible fungi; the edible fungi picking analysis is to place the edible fungi on a conveyor belt after picking, and conduct a preliminary monitoring and comparison of the appearance of the edible fungi through a monitoring device and a host, the monitoring device identifies the appearance of the edible fungi, and transmits the identified image to the host, and the host identifies the identified image. The image is analyzed, and the appearance quality of the edible fungi is detected by the color, surface condition, cracks, etc. of the edible fungi to determine whether the appearance of the edible fungi meets the quality requirements. When unqualified edible fungi are encountered, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. When the conveyor belt is conveying, the laser scanner simultaneously scans the surface of the edible fungi to detect whether it is deformed, damaged, or has pests and diseases, and transmits the scanned image to the host. When unqualified edible fungi are encountered, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. When the conveyor belt drives the edible fungi to the tail end of the conveyor belt, the edible fungi collide with the mechanical sensor, and the impact force information of the mechanical sensor on the edible fungi is transmitted to the host. The physical properties of the edible fungi, such as hardness, elasticity, and compressibility, are judged through the impact force of the edible fungi to determine whether the edible fungi are overripe, rotten, or over-dried. If the edible fungi are overripe, rotten, or over-dried, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt.

[0009] Specifically, the cargo storage monitoring is to package and store qualified edible fungi in packaging boxes, and then monitor the status of the edible fungi in storage through monitoring equipment to observe whether the packaging of the edible fungi is damaged or contaminated during storage; the cargo status monitoring is to monitor the compartment of the transport vehicle when transporting the edible fungi to ensure that the interior of the compartment will not be contaminated while driving.

[0010] Specifically, the edible fungi status comparison is that after the edible fungi enter the supermarket or food wholesale market, the market staff conducts quality inspection on the purchased edible fungi through monitoring equipment, and compares the inspection information with the information when the edible fungi leave the factory to determine the freshness and healthiness of the edible fungi sold.

[0011] Specifically, the suitable temperature range for the growth of the edible fungi is 20-25°C, the suitable temperature range for the low-temperature growth of the edible fungi when they are in the fruiting body stage is below 18°C, the suitable temperature range for the medium-temperature growth of the edible fungi when they are in the fruiting body stage is 20-24°C, and the suitable temperature range for the growth of the edible fungi in the fruiting body development stage is 19-21°C.

[0012] Use of a quality monitoring system for edible fungi, The first step is to turn on the monitoring equipment to monitor the growth environment of edible fungi when growing them. The inoculation room needs to be sterilized and the temperature should be kept between 22℃-25℃. The approximate growth range is 5-33℃ according to different fungi species. If the fungus is grown smoothly, the mycelium can cover the entire surface of the material within 20-25 days after planting. At this stage, the monitoring equipment monitors the mycelium on the surface of the edible fungi and transmits the captured pictures to the host. The host detects the mycelium on the surface of the edible fungi. If foreign fungi are found on the surface of the edible fungi or the mycelium is not full, the host will send an alarm to the staff, who need to pick out the foreign fungi and put the unfilled fungi in the fungus bags together to continue the fungus growing. If the edible fungi are There are many bacteria on the surface, and the staff will destroy the damaged edible fungi. The temperature sensor also monitors the growth environment. When the edible fungi are in the fruiting body stage, the suitable temperature for the low-temperature growth range is below 18 degrees. When the edible fungi are in the fruiting body stage, the suitable temperature for the medium-temperature growth range is 20-24 degrees. The suitable temperature for the growth range of edible fungi in the fruiting body development stage is 19-21 degrees Celsius. The temperature sensor detects the temperature at different stages. If the ambient temperature of the edible fungi changes, the temperature sensor transmits the temperature change to the host, and the host issues an alarm to the staff. In summer, the staff can reduce the temperature through ventilation, sunshade net shielding, etc. In winter, when the temperature is low, the temperature can be increased through heating equipment. The second step is that when the edible fungi can be collected, the edible fungi are randomly sampled by sampling forceps or sampling clips, and the sampled specimens are sealed in sterile cans or sterile bags. The sampled specimens are tested by near-infrared spectrometer to evaluate the nutritional value of the moisture, protein, sugar, fat and other components of the edible fungi samples in real time. For example, the protein content in the dry matter of edible fungi is 20% to 45%, and carbohydrates in edible fungi generally account for 60% of the dry weight. If the nutritional content of the edible fungi sample is low, the edible fungi are listed as unqualified products, and the staff can use the same batch of edible fungi to make feed or industrial products. After the nutritional value evaluation is qualified, the edible fungi samples are tested by rapid PCR instrument to see if they contain harmful bacteria or pathogens to ensure GB / T19680 - 2018 "Limits of Microbiological Indicators for Edible Fungi". If the standards are not met, the same batch of edible fungi must be destroyed to ensure the safety of edible fungi grown in the same planting area. After the test is completed, the test data of the near-infrared spectrometer and the rapid PCR instrument are input into the host for archiving. After the edible fungi are picked, they are placed on the conveyor belt. The appearance of the edible fungi is initially monitored and compared with the monitoring equipment and the host. The monitoring equipment identifies the appearance of the edible fungi and transmits the identification image to the host. The host analyzes the identification image and compares it by color, texture, size, and shape. When the color is tested, the surface color of the edible fungi is uniform and without spots. When the morphology is tested, the edible fungi have moderate flower size, appropriate opening, round caps, and thick stems without deformities. The appearance quality of the edible fungi is tested to determine whether the appearance of the edible fungi meets the quality standards. When unqualified edible fungi are encountered, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. The conveyor belt During transmission, the laser scanner simultaneously scans the surface of the edible fungi to detect whether it is deformed, damaged or has pests and diseases, and transmits the scanned image to the host. When encountering unqualified edible fungi, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. When the conveyor belt drives the edible fungi to move to the tail end of the conveyor belt, the edible fungi collide with the mechanical sensor, and the mechanical sensor transmits the impact force information of the edible fungi to the host. The hardness, elasticity, compressibility and other physical properties of the edible fungi are judged by the impact force of the edible fungi to determine whether the edible fungi are over-ripe, rotten or over-dried. If the edible fungi are over-ripe, rotten or over-dried, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. After the edible fungi are tested, they are packaged and placed in a refrigerator for storage. During the packaging process, the edible fungi are prevented from being squeezed or collided to prevent the surface of the edible fungi from being damaged. The temperature range during refrigeration is 0-4 degrees Celsius, which extends the shelf life of the edible fungi.

[0013] The third step is to store the packaged edible fungi in a refrigerator. The status of the edible fungi in storage can be monitored by monitoring equipment to observe whether the outer packaging of the edible fungi is damaged or contaminated during storage. At the same time, the temperature in the refrigerator is monitored using a temperature sensor to ensure that the temperature remains at 0-4 degrees Celsius. During cargo transportation, the carriage of the transport vehicle is monitored to ensure that the carriage is stable while driving, to prevent the edible fungi packaging from being damaged due to accumulation and squeezing, and to prevent the interior of the carriage from being contaminated. After the edible fungi are transported to supermarkets or food wholesale markets, the monitoring and temperature data are saved in the host for archiving.

[0014] The fourth step is that before edible fungi enter supermarkets or food wholesale markets for sale, market staff will use monitoring equipment to conduct quality inspections on the incoming edible fungi, and compare the inspection information with the information when the edible fungi leave the factory to detect whether the edible fungi are significantly damaged during transportation, and determine the freshness and health of the edible fungi for sale. If the edible fungi are damaged, the monitoring information will be retrieved through the host to find the cause of the damage.

[0015] Beneficial effects of the present invention: The edible fungus quality monitoring method and system described in the present invention monitors the growth of edible fungi through monitoring equipment during planting, detects the quality of edible fungi through sensors during picking, detects the transportation and storage of edible fungi through monitoring equipment during transportation, and when selling, the staff can compare the quality of edible fungi with that at the time of leaving the factory, and conducts real-time monitoring and detection of edible fungi in different links of edible fungi planting and growth, picking, packaging, transportation, storage and sale, to ensure that there are traces to follow when problems occur in the sale of edible fungi, effectively improve the quality control level of edible fungi production, transportation, sales and other links, ensure consumers' food safety, and enhance the industry's production efficiency and product competitiveness. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0017] Figure 1 A schematic diagram of the process structure of a method and system for monitoring the quality of edible fungi provided by the present invention; Figure 2 A schematic diagram of the mushroom cultivation process structure of an edible mushroom quality monitoring method and system provided by the present invention; Figure 3 A schematic diagram of the mushroom picking process structure of an edible mushroom quality monitoring method and system provided by the present invention; Figure 4 A schematic diagram of the front view structure of a mushroom picking device of an edible mushroom quality monitoring method and system provided by the present invention. DETAILED DESCRIPTION

[0018] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0019] like Figure 1-Figure 4 As shown, the edible fungus quality monitoring method described in the present invention includes a growth monitoring module, a picking detection module, a transportation monitoring module and a retail detection module.

[0020] Wherein, the growth monitoring module includes planting environment monitoring and edible fungus status monitoring; The picking detection module includes sample collection and sample data analysis and edible mushroom picking analysis; The transport monitoring module includes cargo storage monitoring and cargo status monitoring; The retail detection module includes edible mushroom status comparison.

[0021] Among them, the planting environment monitoring is to monitor the growth environment of edible fungi through temperature sensors. The growth environment of edible fungi is different in different growth stages, and the approximate growth range is 5-33°C. The temperature sensor monitors the growth environment. When the temperature change exceeds the rated temperature, the temperature sensor issues an alarm; the edible fungi status monitoring is to monitor the growth and development status of edible fungi through monitoring equipment when the edible fungi are growing. When the mycelium of edible fungi is not full, or foreign bacteria contamination causes foreign bacteria to appear on the surface of edible fungi, the monitoring equipment issues an alarm, and the staff will destroy the damaged edible fungi.

[0022] Among them, the sample collection is to randomly sample well-grown edible fungi using sampling tweezers, and the sampled edible fungi are sealed in sterile cans or sterile bags, and the moisture, protein, sugar, fat and other components of the sampled edible fungi are detected by a near-infrared spectrometer to evaluate their nutritional value in real time, and nutritional analysis is performed on edible fungi from the same planting site. A rapid PCR instrument is used to detect whether the edible fungi contain harmful bacteria or pathogens to ensure the safety of edible fungi from the same planting site; the sample data analysis is to compare the data of edible fungi sample detection by a near-infrared spectrometer and a rapid PCR instrument with the edible fungi safety data and the edible fungi nutritional data to ensure the nutrition and safety of the edible fungi; the edible fungi picking analysis is to place the edible fungi on a conveyor belt after picking, and conduct preliminary monitoring and comparison of the appearance of the edible fungi through a monitoring device and a host, the monitoring device identifies the appearance of the edible fungi, and transmits the identification image to the host, and the host processes the identification image The image is analyzed, and the appearance quality of the edible fungi is detected by the color, surface condition, cracks, etc. of the edible fungi to determine whether the appearance of the edible fungi meets the quality requirements. When unqualified edible fungi are encountered, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. When the conveyor belt is conveying, the laser scanner simultaneously scans the surface of the edible fungi to detect whether it is deformed, damaged, or has pests and diseases, and transmits the scanned image to the host. When unqualified edible fungi are encountered, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. When the conveyor belt drives the edible fungi to the tail end of the conveyor belt, the edible fungi are offset against the mechanical sensor, and the impact force information of the mechanical sensor on the edible fungi is transmitted to the host. The physical properties of the edible fungi, such as hardness, elasticity, and compressibility, are judged through the impact force of the edible fungi to determine whether the edible fungi are over-ripe, rotten, or over-dried. If the edible fungi are over-ripe, rotten, or over-dried, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt.

[0023] Among them, the cargo storage monitoring is to package and store qualified edible fungi in packaging boxes, and then monitor the status of the edible fungi in storage through monitoring equipment to observe whether the packaging of the edible fungi is damaged or contaminated during storage; the cargo status monitoring is to monitor the compartment of the transport vehicle when transporting edible fungi to ensure that the interior of the compartment will not be contaminated while driving.

[0024] Among them, the edible fungi status comparison is that after the edible fungi enter the supermarket or food wholesale market, the market staff conducts quality inspection on the purchased edible fungi through monitoring equipment, and compares the inspection information with the information when the edible fungi leave the factory to determine the freshness and healthiness of the edible fungi sold.

[0025] Among them, the suitable temperature range for the growth of the edible fungi is 20-25°C, the suitable temperature range for the low-temperature growth of the edible fungi when they are in the fruiting body stage is below 18 degrees, the suitable temperature range for the medium-temperature growth of the edible fungi when they are in the fruiting body stage is 20-24 degrees, and the suitable temperature range for the growth of the edible fungi in the fruiting body development stage is 19-21°C.

[0026] Use of a quality monitoring system for edible fungi, The first step is to turn on the monitoring equipment to monitor the growth environment of edible fungi when growing them. The inoculation room needs to be sterilized and the temperature should be kept between 22℃-25℃. The approximate growth range is 5-33℃ according to different fungi species. If the fungus is grown smoothly, the mycelium can cover the entire surface of the material within 20-25 days after planting. At this stage, the monitoring equipment monitors the mycelium on the surface of the edible fungi and transmits the captured pictures to the host. The host detects the mycelium on the surface of the edible fungi. If foreign fungi are found on the surface of the edible fungi or the mycelium is not full, the host will send an alarm to the staff, who need to pick out the foreign fungi and put the unfilled fungi in the fungus bags together to continue the fungus growing. If the edible fungi are There are many bacteria on the surface, and the staff will destroy the damaged edible fungi. The temperature sensor also monitors the growth environment. When the edible fungi are in the fruiting body stage, the suitable temperature for the low-temperature growth range is below 18 degrees. When the edible fungi are in the fruiting body stage, the suitable temperature for the medium-temperature growth range is 20-24 degrees. The suitable temperature for the growth range of edible fungi in the fruiting body development stage is 19-21 degrees Celsius. The temperature sensor detects the temperature at different stages. If the ambient temperature of the edible fungi changes, the temperature sensor transmits the temperature change to the host, and the host issues an alarm to the staff. In summer, the staff can reduce the temperature through ventilation, sunshade net shielding, etc. In winter, when the temperature is low, the temperature can be increased through heating equipment. The second step is that when the edible fungi can be collected, the edible fungi are randomly sampled by sampling forceps or sampling clips, and the sampled specimens are sealed in sterile cans or sterile bags. The sampled specimens are tested by near-infrared spectrometer to evaluate the nutritional value of the moisture, protein, sugar, fat and other components of the edible fungi samples in real time. For example, the protein content in the dry matter of edible fungi is 20% to 45%, and carbohydrates in edible fungi generally account for 60% of the dry weight. If the nutritional content of the edible fungi sample is low, the edible fungi are listed as unqualified products, and the staff can use the same batch of edible fungi to make feed or industrial products. After the nutritional value evaluation is qualified, the edible fungi samples are tested by rapid PCR instrument to see if they contain harmful bacteria or pathogens to ensure GB / T19680 - 2018 "Limits of Microbiological Indicators for Edible Fungi". If the standards are not met, the same batch of edible fungi must be destroyed to ensure the safety of edible fungi grown in the same planting area. After the test is completed, the test data of the near-infrared spectrometer and the rapid PCR instrument are input into the host for archiving. After the edible fungi are picked, they are placed on the conveyor belt. The appearance of the edible fungi is initially monitored and compared with the monitoring equipment and the host. The monitoring equipment identifies the appearance of the edible fungi and transmits the identification image to the host. The host analyzes the identification image and compares it by color, texture, size, and shape. When the color is tested, the surface color of the edible fungi is uniform and without spots. When the morphology is tested, the edible fungi have moderate flower size, appropriate opening, round caps, and thick stems without deformities. The appearance quality of the edible fungi is tested to determine whether the appearance of the edible fungi meets the quality standards. When unqualified edible fungi are encountered, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. The conveyor belt During transmission, the laser scanner simultaneously scans the surface of the edible fungi to detect whether it is deformed, damaged or has pests and diseases, and transmits the scanned image to the host. When encountering unqualified edible fungi, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. When the conveyor belt drives the edible fungi to move to the tail end of the conveyor belt, the edible fungi collide with the mechanical sensor, and the mechanical sensor transmits the impact force information of the edible fungi to the host. The hardness, elasticity, compressibility and other physical properties of the edible fungi are judged by the impact force of the edible fungi to determine whether the edible fungi are over-ripe, rotten or over-dried. If the edible fungi are over-ripe, rotten or over-dried, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. After the edible fungi are tested, they are packaged and placed in a refrigerator for storage. During the packaging process, the edible fungi are prevented from being squeezed or collided to prevent the surface of the edible fungi from being damaged. The temperature range during refrigeration is 0-4 degrees Celsius, which extends the shelf life of the edible fungi.

[0027] The third step is to store the packaged edible fungi in a refrigerator. The status of the edible fungi in storage can be monitored by monitoring equipment to observe whether the outer packaging of the edible fungi is damaged or contaminated during storage. At the same time, the temperature in the refrigerator is monitored using a temperature sensor to ensure that the temperature remains at 0-4 degrees Celsius. During cargo transportation, the carriage of the transport vehicle is monitored to ensure that the carriage is stable while driving, to prevent the edible fungi packaging from being damaged due to accumulation and squeezing, and to prevent the interior of the carriage from being contaminated. After the edible fungi are transported to supermarkets or food wholesale markets, the monitoring and temperature data are saved in the host for archiving.

[0028] The fourth step is that before edible fungi enter supermarkets or food wholesale markets for sale, market staff will use monitoring equipment to conduct quality inspections on the incoming edible fungi, and compare the inspection information with the information when the edible fungi leave the factory to detect whether the edible fungi are significantly damaged during transportation, and determine the freshness and health of the edible fungi for sale. If the edible fungi are damaged, the monitoring information will be retrieved through the host to find the cause of the damage.

[0029] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for monitoring the quality of edible fungi, characterized in that; It includes growth monitoring module, picking detection module, transportation monitoring module and retail detection module.

2. A method for monitoring the quality of edible fungi according to claim 1, characterized in that: The growth monitoring module includes planting environment monitoring and edible fungus status monitoring; The picking detection module includes sample collection and sample data analysis and edible mushroom picking analysis; The transport monitoring module includes cargo storage monitoring and cargo status monitoring; The retail detection module includes edible mushroom status comparison.

3. A method for monitoring the quality of edible fungi according to claim 2, characterized in that: The planting environment monitoring is to monitor the growth environment of edible fungi through temperature sensors. The growth environment of edible fungi is different in different growth stages, and the approximate growth range is 5-33°C. The temperature sensor monitors the growth environment. When the temperature change exceeds the rated temperature, the temperature sensor sends out an alarm; the edible fungi status monitoring is to monitor the growth and development status of edible fungi through monitoring equipment when the edible fungi are growing. When the mycelium of edible fungi is not full, or foreign bacteria contamination causes foreign bacteria to appear on the surface of edible fungi, the monitoring equipment sends out an alarm, and the staff will destroy the damaged edible fungi.

4. A method for monitoring the quality of edible fungi according to claim 2, characterized in that: The sample collection is to randomly sample well-grown edible fungi using sampling tweezers, and the sampled edible fungi are sealed in sterile cans or sterile bags, and the moisture, protein, sugar, fat and other components of the sampled edible fungi are detected by a near-infrared spectrometer to evaluate their nutritional value in real time, and nutritional analysis is performed on edible fungi from the same planting site. A rapid PCR instrument is used to detect whether the edible fungi contain harmful bacteria or pathogens to ensure the safety of edible fungi from the same planting site; the sample data analysis is to compare the data of edible fungi sample detection by a near-infrared spectrometer and a rapid PCR instrument with the edible fungi safety data and the edible fungi nutritional data to ensure the nutrition and safety of the edible fungi; the edible fungi picking analysis is to place the edible fungi on a conveyor belt after picking, and conduct preliminary monitoring and comparison of the appearance of the edible fungi through a monitoring device and a host, the monitoring device identifies the appearance of the edible fungi, and transmits the identification image to the host, and the host identifies the identification image The main engine will analyze and detect the appearance quality of the edible fungi by checking their color, surface condition, cracks, etc., to determine whether the appearance of the edible fungi meets the quality standards. When unqualified edible fungi are encountered, the host will issue a warning, and the personnel will remove the unqualified edible fungi from the conveyor belt. When the conveyor belt is conveying, the laser scanner will scan the surface of the edible fungi at the same time to detect whether they are deformed, damaged, or have pests and diseases, and transmit the scanned image to the main engine. When unqualified edible fungi are encountered, the host will issue a warning, and the personnel will remove the unqualified edible fungi from the conveyor belt. When the conveyor belt drives the edible fungi to the tail end of the conveyor belt, the edible fungi will collide with the mechanical sensor, and the impact force information of the mechanical sensor on the edible fungi will be transmitted to the main engine. The physical properties of the edible fungi, such as hardness, elasticity, and compressibility, are judged through the impact force of the edible fungi to determine whether the edible fungi are over-ripe, rotten, or over-dried. If the edible fungi are over-ripe, rotten, or over-dried, the host will issue a warning, and the personnel will remove the unqualified edible fungi from the conveyor belt.

5. The method for monitoring the quality of edible fungi according to claim 2, characterized in that: The cargo storage monitoring is to package and store qualified edible fungi in packaging boxes, and then monitor the status of the edible fungi in storage through monitoring equipment to observe whether the packaging is damaged or contaminated during storage of the edible fungi; the cargo status monitoring is to monitor the compartment of the transport vehicle when transporting the edible fungi to ensure that the interior of the compartment will not be contaminated while driving.

6. A method for monitoring the quality of edible fungi according to claim 2, characterized in that: The edible fungi status comparison is that after the edible fungi enter the supermarket or food wholesale market, the market staff conducts quality inspection on the purchased edible fungi through monitoring equipment, and compares the inspection information with the information when the edible fungi leave the factory to determine the freshness and healthiness of the edible fungi sold.

7. A method for monitoring the quality of edible fungi according to claim 3, characterized in that: The suitable temperature range for the growth of the edible fungi is 20-25°C. When the edible fungi are in the fruiting body stage, the suitable temperature range for the low-temperature type growth is below 18°C. When the edible fungi are in the fruiting body stage, the suitable temperature range for the medium-temperature type growth is 20-24°C. The suitable temperature range for the growth of the edible fungi in the fruiting body development stage is 19-21°C.

8. Use of an edible fungus quality monitoring system according to claims 1-7, characterized in that: The first step is to turn on the monitoring equipment to monitor the growth environment of edible fungi when growing them. The inoculation room needs to be sterilized and the temperature should be kept between 22℃-25℃. The approximate growth range is 5-33℃ according to different fungi species. If the fungus is grown smoothly, the mycelium can cover the entire surface of the material within 20-25 days after planting. At this stage, the monitoring equipment monitors the mycelium on the surface of the edible fungi and transmits the captured pictures to the host. The host detects the mycelium on the surface of the edible fungi. If foreign fungi are found on the surface of the edible fungi or the mycelium is not full, the host will send an alarm to the staff, who need to pick out the foreign fungi and put the unfilled fungi in the fungus bags together to continue the fungus growing. If the edible fungi are There are many bacteria on the surface, so the staff will destroy the damaged edible fungi. The temperature sensor also monitors the growth environment. When the edible fungi are in the fruiting stage, the suitable temperature for the low-temperature growth range is below 18 degrees. When the edible fungi are in the fruiting stage, the suitable temperature for the medium-temperature growth range is 20-24 degrees. The suitable temperature for the growth range of edible fungi in the fruiting stage is 19-21 degrees. The temperature sensor detects the temperature at different stages. If the ambient temperature of the edible fungi changes, the temperature sensor transmits the temperature change to the host, and the host issues an alarm to the staff. In summer, the staff can reduce the temperature through ventilation, sunshade nets, etc. In winter, when the temperature is low, the temperature can be increased through heating equipment; The second step is that when the edible fungi can be collected, the edible fungi are randomly sampled by sampling forceps or sampling clips, and the sampled specimens are sealed in sterile cans or sterile bags. The sampled specimens are tested by near-infrared spectrometer to evaluate the nutritional value of the moisture, protein, sugar, fat and other components of the edible fungi samples in real time. For example, the protein content in the dry matter of edible fungi is 20% to 45%, and carbohydrates in edible fungi generally account for 60% of the dry weight. If the nutritional content of the edible fungi sample is low, the edible fungi are listed as unqualified products, and the staff can use the same batch of edible fungi to make feed or industrial products. After the nutritional value evaluation is qualified, the edible fungi samples are tested by rapid PCR instrument to see if they contain harmful bacteria or pathogens to ensure GB / T19680 - 2018 "Limits of Microbiological Indicators for Edible Fungi". If the standards are not met, the same batch of edible fungi must be destroyed to ensure the safety of edible fungi grown in the same planting area. After the test is completed, the test data of the near-infrared spectrometer and the rapid PCR instrument are input into the host for archiving. After the edible fungi are picked, they are placed on the conveyor belt. The appearance of the edible fungi is initially monitored and compared with the monitoring equipment and the host. The monitoring equipment identifies the appearance of the edible fungi and transmits the identification image to the host. The host analyzes the identification image and compares it by color, texture, size, and shape. When the color is tested, the surface color of the edible fungi is uniform and without spots. When the morphology is tested, the edible fungi have moderate flower size, appropriate opening, round caps, and thick stems without deformities. The appearance quality of the edible fungi is tested to determine whether the appearance of the edible fungi meets the quality standards. When unqualified edible fungi are encountered, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. The conveyor belt During the transmission, the laser scanner scans the surface of the edible fungi at the same time to detect whether it is deformed, damaged or has pests and diseases, and transmits the scanned image to the host. When encountering unqualified edible fungi, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. When the conveyor belt drives the edible fungi to move to the tail end of the conveyor belt, the edible fungi collide with the mechanical sensor, and the mechanical sensor transmits the impact force information of the edible fungi to the host. The physical properties of the edible fungi such as hardness, elasticity, and compressibility are judged by the impact force of the edible fungi to determine whether the edible fungi are over-ripe, rotten or over-dried. If the edible fungi are over-ripe, rotten or over-dried, the host issues a warning, and the personnel remove the unqualified edible fungi from the conveyor belt. After the edible fungi are tested, they are packaged and placed in a refrigerator for storage. During the packaging process, the edible fungi are prevented from being squeezed or collided to prevent the surface of the edible fungi from being damaged. The temperature range during refrigeration is 0-4 degrees Celsius, which prolongs the shelf life of the edible fungi. The third step is to place the packaged edible fungi in a refrigerator for storage. The status of the edible fungi in storage can be monitored by monitoring equipment to observe whether the outer packaging of the edible fungi is damaged or contaminated during storage. At the same time, the temperature in the refrigerator is monitored using a temperature sensor to ensure that the temperature is maintained at 0-4 degrees Celsius. During cargo transportation, the carriage of the transport vehicle is monitored to ensure that the carriage is stable while driving, to prevent the edible fungi packaging from being damaged due to accumulation and squeezing, and to prevent the interior of the carriage from being contaminated. After the edible fungi are transported to supermarkets or food wholesale markets, the monitoring and temperature data are saved in the host for archiving; The fourth step is that before edible fungi enter supermarkets or food wholesale markets for sale, market staff will use monitoring equipment to conduct quality inspections on the incoming edible fungi, and compare the inspection information with the information when the edible fungi leave the factory to detect whether the edible fungi are significantly damaged during transportation, and determine the freshness and health of the edible fungi for sale. If the edible fungi are damaged, the monitoring information will be retrieved through the host to find the cause of the damage.

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