ISMSNEWS ISMS Post-harvest Community in China T
On 22nd May 2016, the ISMS, CEFA and Jinan Fruit Research Institute All China Federation of Supply and Marketing Co-operatives (CTCF) jointly held the first ‘Post-harvest Community of the ISMS & the Edible Fungi Seminar’. Approximately 50 experts attended.
The edible fungus market in China is rapidly developing. The indus- trialization of cultivation facilities along with corresponding marke- ting has been expanding. However, post-harvest logistics have been predominantly occupied by fresh, canned or dried products. Currently there is only a small market share for functional food, snacks, con- diments and ready-to-eat foods. The lack of experience and knowhow in preservation and sophisticated processing technologies has resul- ted in a lack of innovative products commanding higher profit mar- gins, and is restricting the further development of edible fungi in China.
The Post-harvest Community was established to bring together glo- bal research experts to work on topics of common interest in this area and to build an international communication platform. The work of the Station will be to help break through language and cultural obsta- cles to allow global researchers to discuss and solve their problems together, and to build a bridge between Academic Research and its subsequent application. If successful, it will have global benefits for the industry.
Recently, the Post-Harvest community of the ISMS has drawn atten- tion to the issues faced by the domestic edible fungi industry. 41 experts from the Institute of Microbiology Chinese Academy of Sci- ence, Institute of Food Science and Technology CAAS, China Jilang
University, the Centre of Agri-Products Processing and Preservation SAAS, and other industry companies have already have joined the Station. During the Seminar, experts discussed topics including the status of edible fungi health food, methods to enhance the preserva- tion of fresh produce, cold storage technology, and the deep proces- sing and comprehensive utilization of edible fungi. A two year work plan for the Station was agreed upon. The initial focus will be on basic science. The Community will organize experts to study the physiology, biochemistry and aging mechanisms of edible (and medicinal) fungi fruiting bodies; the relationship between nutrition and functional composition and their structure-activity corresponding dose effect, and additionally their bioavailability and metabolic mechanism; utilizing the special active ingredients in fungi to rese- arch and develop natural green environment and safe quality food. Secondly, the Station will work on standardizing the results of the research. The Station will establish protocol methods and standards for processing, preservation, equipment and product and product analysis. Thirdly, the Station will focus on improving quality systems with particular emphasis on developing quality evaluation methods and traceability systems.
The Station will emphasize the advantages of directing experts within the group to carry out these advanced post-harvest studies and to share the results within the group. A warm welcome to global experts and friends who are interested in this field to join the ISMS Post-Har- vest Community!
Gu Guoxin, President China Edible Fungi Association
CULTIVATION TIPS ADVISIE Stagnating pinhead development By Jos Hilkens
AdVisie ‘the mushroom growing consultants’, Herkenbosch
hilkens@mushroomconsulting.nl
The best production usually comes from nice, full beds in the fi rst fl ush. But you can still often notice patches where too few pinheads grow into fully developed mushrooms. The pinheads have formed, but the out grow stagnates. Initially – at pinheading – growers will not notice any diff erences in the growing room, these diff erences only become apparent when the pinheads continue to develop. You could easily list 15 reasons causing this eff ect, so it is very important to look and assess the situation carefully in order to pinpoint the actual culprit. This tip devotes some extra attention to mycelium quality in the compost and casing soil. The compost supplied can vary widely in aspects such as extent of fermentation, moisture content and the amount of mycelium it contains. Certainly at this time, when newly harvested straw is entering the composting process, changes can be caused to mycelium quality, and as a result the cultivation process. Growers can infl uence mycelium quality in the casing soil by using a certain casing soil structure, adjusting the amount of CAC, the spraying pattern and the volume of water. If the compost is really dry it is often better incubated, so it is important to apply a lot of water in the fi rst two days – a good guide is 20 - 24 l/m2. If the compost is dry and only moderately incubated, it may be wise not to spray in the fi rst two days so the mycelium has a chance to recover/grow. On the days when the greatest quantity of mycelium grows in the casing soil, it is important to spray smaller volumes of water more frequently to encourage strong mycelium. If you fail to stimulate strong enough mycelium growth in the casing, you will see more patchy growth when the pinheads develop in the fi rst fl ush. So with regard to spraying, start by concentrating on the moisture content and distribution in the compost, then shift your focus to mycelium growth in the casing soil.
18 MUSHROOM BUSINESS
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
