The diseases of edible fungi are mainly divided into competitive bacteria, fungal diseases, bacterial diseases, viral diseases, and physiological diseases. The major hazards are the competitive bacteria. In production, comprehensive prevention and treatment policies shall be followed, focusing on agricultural prevention and supplemented by chemical control.
I. Competitive bacteria and prevention
There are nine kinds of bacteria, such as bacteria, yeasts, and molds, among which the most dangerous are molds. Mold is mainly divided into green mold, Penicillium, Mucor and so on. Main mold control measures:
1. Do a good job in the cleanliness of seed production and cultivation, and strengthen ventilation.
2. Grasp the air humidity and temperature.
3. The fermentation of the culture material is thorough, and the culture material is disinfected. Aseptic processing is used in the production process.
Second, several major fungal diseases and control methods
1. Dry bulb disease Disinfect the mushroom house; the culture material and the cover soil material should be sterilized; timely control pests and pests; once the incidence of spraying 500 times carbendazim or 500 times thiophanate-methyl.
2. White rot culture materials for secondary fermentation; cover soil disinfection is the key to control of white rot, it is best to 60-70 °C steam disinfection cover soil 30 minutes. After covering the soil and before the mushroom bed can be sprayed carbendazim, thiophanate-methyl and Fusarium net 500-1000 times liquid for prevention and treatment.
3. Soft rot mainly threatens golden needle mushroom, oyster mushroom and so on. Culture materials for secondary fermentation; soil disinfection; strengthen ventilation, reduce surface moisture and air humidity; 500 times after the onset of spraying thiophanate-methyl or dexamethasone solution.
4. Knock-down disease mainly damages Agaricus bisporus, Pleurotus ostreatus, etc Select dry, mold-free material, reduce the source of bacteria; cover steam sterilization; culture materials to high-temperature fermentation and post-fermentation; Pleurotus ostreatus should be low temperature bacteria and the use of fermentation materials.
Third, bacterial diseases and prevention methods
1. Bacterial spot can infect Agaricus bisporus, Flammulina velutipes, Pleurotus ostreatus and so on. The air humidity should be controlled at 85%-90%. After each water spray, the kiln should be ventilated for 1 hour to prevent the surface area of ​​the mushroom cover from getting wet. After the onset of the disease, it should be promptly removed and sprayed with 100-200 IU of streptomycin or 0.1% clotrimazole. .
2. Yellow bacillus disease mainly damages Agaricus bisporus. In the prevention and control, the secondary fermentation and disinfection of the culture materials are mainly well done; tetracycline and penicillin are applied after the onset of the disease to have a certain inhibitory effect; the temperature difference and the prevention of low temperature are minimized to avoid condensation on the mushroom surface.
IV. Physiological diseases
Physiological diseases of edible fungi are non-pathogenic diseases, which are mainly caused by inappropriate environmental conditions (such as temperature, humidity, CO2 concentration), operation methods, and chemical factors (such as pesticides and fertilizers, pH value). Once conditions improve, normal growth can be restored. The physiological diseases of different varieties of edible fungi are not the same, so in the production, we must strictly follow the physiological characteristics of edible fungi to manage.
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