Application Effect of Temperature and Humidity Recorder in Planting Edible Fungi Cultivation

Edible fungi are popular in the current market, and consumer demand is constantly increasing. The industrial production of edible fungi is the trend of the industry. The temperature and humidity parameters related to industrial cultivation of edible fungi have been basically clear, but the control of temperature and humidity in mushroom houses is not very stable. This is one of the main problems to be solved urgently. Through the monitoring of environmental parameters in the existing mushroom house and the analysis of various phenomena, the laws of environmental parameters (temperature, humidity, and carbon dioxide) were obtained, and the existing design problems of the mushroom house and the intractable humidity control problems were pointed out. To this end, in combination with the wet-cold technology in fresh-keeping of fruits and vegetables, a set of factory-built wet-and-cold mushroom house equipment suitable for the growth of edible fungi was designed to carry out the humidity control experiment research in the mushroom house. For temperature and humidity inside the mushroom house, temperature and humidity recorders can be used for monitoring and analysis.

The experience of using the temperature and humidity recorder to obtain the relative humidity in the mushroom house on several occasions is as follows. There are three main factors affecting the relative humidity in the mushroom house: the size of the surface water area affects the recovery rate of the relative humidity after the end of cooling and the highest Limit; cooling temperature difference (temperature of the reservoir and the temperature of the cooling water) determines the rate of decrease of the relative humidity during cooling and the minimum; the range of fluctuations in the indoor temperature determines the main area and amplitude of the relative humidity changes.

The small temperature fluctuation in the mushroom house is beneficial to the growth of edible fungi. The temperature of the common cooling mushroom house is above 3°C, while the temperature of the wet mushroom house can be controlled at 1°C. This is the advantage that the wet cooling technology separates the refrigeration cycle. It uses the low power of the water pump and the fan to achieve refrigeration to facilitate frequent start-up. In addition, the concentrated ventilation of the mushroom house accelerates the temperature increase, so frequent ventilation operation will inevitably have an impact on the temperature in the mushroom house. The wet and cold mushroom house adopts uninterrupted ventilation with small air volume to ensure the stability of environmental parameters while ensuring the elimination of CO2 effect.

Relative humidity directly affects the quality of edible fungi, and strict requirements in 80% to 95%. The relative humidity in an ordinary mushroom house is extremely unstable, and the relative humidity during refrigeration is 80%, and it quickly rises to 100% after the end of cooling. That is, 80% to 95% of suitable mushroom growing regions have little time. During the constant temperature period, the relative humidity in the wet and cold mushroom house is very stable. The amplitude of each refrigeration cycle is less than 10% and the overall humidity is stable at about 85%. Even in the period of large temperature difference stimulation, the relative humidity of refrigeration up to 3h is stable at 82%.

The temperature and humidity of the mushroom house were monitored and recorded by the temperature and humidity recorder. The temperature and relative humidity of the wet and cold mushroom house can be controlled stably. The temperature fluctuation is less than 1°C and the relative humidity fluctuation is controlled at ±5%. The temperature and relative humidity stability can be achieved even under cooling and ventilation conditions.

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