电商为主体的食用菌产品质量安全保证体系研究

探索实践了一个以电商企业为运营主体的产品质量安全保证体系模式,建立了一个食用菌产业中的生产者、流通者、销售者、消费者等自愿参加的联合组织。在这个组织中,参加者以自身诚信,执行国家有关质量法规标准,展示出了良好的社会诚信效应。结果表明:1)以电子商务公司为主体,发挥了中枢主导作用;2)以国家科研单位的技术力量为支撑,保证了产品的科学准确性;3)以公司自己生产产品,保证了产品的质量安全;4)与诚信的物流公司合作,保证了产品完好无损地送到消费者手中;5)与消费者建立了实名制销售的体制,确保了相互诚信,发挥了消费者的产品质量受益和监督的双重作用。

Three Major Effects and Guarantee System for Quality Management of Edible Mushroom Products

In order to provide consumers with more safe and edible fungus products and to create a faithful social environment of food quality, the edible fungus products quality safety events, as well as their evoked factors and effects on edible fungus industry were discussed in depth in this paper. The performance of edible fungus products quality management is a comprehensive reflection of technical effect, control effect and implementation effect. Among them, the implementation effect is the most important, which refers to the actual implementation effect of quality and safety rules by practitioners of edible fungus industry. Thus, the initiative implementation effect in quality management will be improved, and a quality assurance system in which practitioners are volunteered to participate and implement initiatively the quality standards and regulations so as to provide safe and high-quality products will be established, thereby achieving the best actual implementation effect in quality management.

Analysis of Symbiotic Environment of Forest and Truffle and Utilization of Truffle Resources

The truffle is a very rare,rich in nutrition,and expensive medicinal and edible fungus,and a large area of truffle is distributed in Europe,Australia,North America,Asia and China.In China,truffle was firstly found in Shanxi.Symbiotic plants of truffle such as oak,lime,hazel,pine,poplar,willow,chestnut,etc.are widely distributed in the province.In Shanxi,brown soil as well as climate types and other natural conditions are very suitable for breeding of truffle.Exploiting truffle resources,expanding forest economy,and increasing peasants' income are good ways of making peasants become rich in mountainous areas of Shanxi Province.

Prospects for Development of Edible and Medicinal Mycorrhizal Fungus in Shanxi Province

This paper first elaborated basic characteristics and research development of the edible mycorrhizal fungus. Then,it analyzed the natural ecological environment and development conditions of edible fungus in Shanxi Province. Finally,it discussed edible mycorrhizal fungus resources in Shanxi Province and development and utilization prospects of edible mycorrhizal fungi,to provide some references for the development of edible fungi industry and edible and medicinal mycorrhizal fungus in Shanxi Province and adjacent provinces.

Study on the Accumulation of Heavy Metals in Varieties of Agaricus bisporus

The accumulation characteristics and resistance to heavy metal pollution of six varieties of Agar/cus b/spoms were studied. The results showed that arsenic, mercury and cadmium content could be detected in the six varieties, and all of the varieties were contaminated by heavy metals ,but they did not exceed the limits in the national standards for food safety. These varieties had a low quality risk and can be eaten safely. Varie-ties 1 and 6 were strongly resistant to the three kinds of heavy metals, while variety 4 was weakly resistant to heavy metal pollution.

Accumulation Characteristics and Resistance to Heavy Metal Contamination of Agaricus bisporus Varieties in Shanxi Province,China

In order to evaluate the accumulation characteristics of heavy metals in the cultivars of Agaricus bisporus in Shanxi Province and to select the varieties with high resistances to heavy metal pollution, atomic absorption spectrophotometer and the atomic fluorescence spectrophotometer were used as the determination methods to compare the heavy metal contents and accumulation characteristics of 6 different varieties. The results showed that 3 heavy metal elements （lead, chromium and cadmium） were tested in the 6 varieties of A. bisporus , all of which were contaminated by heavy metals, but basically no beyond the national standards for food safety. In general, these varieties had less quality risk and could be eaten safely. The accumulation characteristics of heavy metals in these varieties were analyzed, and the varieties were screened according to the resistance to heavy metals pollution. The results showed that variety No. 1 and No. 6 were the varieties with strong comprehensive resistance to the 3 types of heavy metal pollution, and variety No. 3 was a species with weak comprehensive ability in resisting heavy metal pollution.