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Non-polluting Prevention and Control Techniques and Methods for Edible Mushroom Pests and Diseases
I. Ecological Management The degree of suitability of environmental conditions is the most important inducing factor for the occurrence of edible mushroom pests and diseases. Based on the biological characteristics of the cultivated edible mushroom species, selecting the optimal cultivation environment and adopting management methods that conform to physiological characteristics during cultivation management is the most fundamental control technique for pest and disease prevention. Selecting strains with strong pest and disease resistance and stress resistance, and appropriately increasing the sowing rate, can enhance pest and disease resistance. 1. Pay attention to environmental hygiene Maintaining good environmental hygiene is one of the important means to effectively prevent and control various harmful organisms, and is also the foundation for the success of other control
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Simple Control Methods for Eight Diseases and Pests of Edible Fungi
In China, more than 20 species of edible fungi are cultivated on a relatively large scale, including the button mushroom, shiitake, oyster mushroom, snow fungus, wood ear, king stropharia, nameko, and pine mushroom. In recent years, edible fungus cultivation has achieved encouraging results, but according to growers' feedback, diseases and pests of edible fungi frequently occur, causing varying degrees of loss. Here we introduce simple control methods for eight diseases and pests. 1. Brown rot, also known as white rot or blister disease, mainly harms the fruiting bodies of straw mushroom, button mushroom, and others. If the casing soil is contaminated, spray 50% carbendazim or 70%
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Common pest and disease prevention and control methods for Pleurotus pulmonarius
Pleurotus pulmonarius (also known as small oyster mushroom and Hypsizygus mushroom) gets its name because of its graceful fruit body shape, which is delicate and precious. Pleurotus pulmonarius has a tender texture, low fiber content, excellent mouthfeel, delicious flavor, and rich nutrition. Its protein content is higher than that of button mushrooms, shiitake mushrooms, and straw mushrooms, and 3 to 6 times higher than that of ordinary vegetables. It contains 17 amino acids, and also contains threonine, lysine, homoserine, and others that the human body cannot produce itself and that are usually lacking in food. It is a fungal food that is highly nutritious and low in calories. Long-term consumption has the function of lowering blood pressure and cholesterol
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Common pest and disease control methods and key technical points for shiitake mushrooms
During the production of shiitake mushrooms, they are often harmed by pests and diseases. If control is poor, shiitake cultivation can fall into a vicious cycle, causing reduced yields in mild cases or complete cultivation failure in severe cases, so great attention must be paid to this. 1. Trichoderma Trichoderma, also known as green mold, is widely distributed in various plant residues, soil and air. Trichoderma spreads through spores, often using air currents, water droplets, insects, raw materials, tools, and the hands and clothing of operators as media to invade the culture medium, and once conditions are suitable, it germinates and reproduces to cause harm. When the production environment is unclean, the culture material
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Control Methods for Mushroom Mycelium Failing to Grow into the Substrate
About 10 days after spawning, the mushroom mycelium should visibly grow into the substrate. If this is not the case, it is due to causes such as the compost being too wet or too thick, the interior of the substrate being too dry, or the substrate layer being compacted. The cause should be identified promptly to create favorable conditions for mycelial growth. Although a dry surface is not a problem, never spray water on the bed surface while cultivating the mycelium. If the interior of the substrate is too dry, supplemental nutrient water should be added to the substrate: for every 100 sq m, use 0.9 kg of soybeans, soak them until swollen and grind them into about 90 kg of juice, add 45 yeast tablets, 27 vitamin B1 tablets, and 0.45 kg of white sugar
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What are the control methods for mushroom pink mold disease?
Pink mold disease is caused by infection with Trichothecium roseum and spreads through casing soil, airflow and water. It occurs severely under conditions where the growing substrate is too wet. Its symptoms are white cottony mycelium on the cap at first, later becoming a pink powdery mold; when the disease is severe, the pink mold layer is very thick, the stipe and gills both show pink, and the fruiting body becomes stiff and dried out. Control measures: strengthen ventilation and air exchange, and manage the water content of the casing soil and growing substrate well. In affected areas, spray a 1:500 carbendazim aqueous solution and a 1:800 thiophanate aqueous solution.
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Control Methods for Mushroom Mycelium Not Growing into the Casing Soil
Mycelium not growing into the soil means it does not grow into the casing layer. The main reason is that the soil used has not been properly treated, such as being too dry, too wet, too acidic, or too alkaline, the soil itself containing harmful substances, or improper soil disinfection causing chemical damage. Control methods: if the casing soil is too dry or too wet, adjust the moisture promptly and manage ventilation properly; if the casing soil is too acidic or too alkaline, adjust the pH value promptly; if the soil itself contains harmful substances or chemical damage has already occurred, replace the soil.
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Identification and Control Methods for Goji Berry Pests and Diseases
(1) Black fruit disease. The pathogen is a species of ascomycete fungus (scientific name Glomerella cingulata (Stonem) Sch. et Spauld). It is mainly prevalent in Hebei, Shandong, Shaanxi and other places, and mostly occurs during the rainy season. Affected fruits, flowers and buds turn black, and under humid conditions the diseased parts produce orange-red slime, which is the conidial mass of the pathogen. Control methods: ① Strengthen water and fertilizer management in winter and spring, prune lightly in autumn and winter to promote early ripening and higher yield of spring fruits; control
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Cultivation Techniques and Pest and Disease Control Methods for Leafy Goji (Vegetable Goji)
When people think of goji, they picture the bright red goji berries, and few know there is also a leafy goji whose tender leaves can be eaten. Leafy goji is a deciduous shrub in the Solanaceae family, with a plant height of 1 m. The branches are slender, long, curved or drooping; young branches are angular, gray on the outside, hairless, usually with short thorns borne in the leaf axils. Leaves are alternate or clustered on short shoots, with leaf blades ovate, ovate-rhombic or ovate-lanceolate, and entire. Flowers are usually 1-4 clustered in the leaf axils; the calyx is bell-shaped; the corolla is funnel-shaped, pale purple, with ciliate margins, and deeply 5-cleft
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Causes and Control Methods of Sunscald in Schisandra chinensis
Sunscald on Schisandra chinensis fruit is a common physiological disorder that causes certain losses in production every year. With global climate warming, this disease tends to worsen year by year. 1. Disease symptoms Sunscald in Schisandra chinensis mainly affects the fruit. The sunscald sites often appear blistered, with sunken necrotic spots, lignification, hardened lesions, or necrotic spots in the flesh tissue. The surface of affected berries initially turns white (yellow or pink), then becomes black-yellow to brown. When sunscald is severe, sunken necrotic spots appear in the flesh tissue, localized flesh tissue becomes necrotic, and the affected areas are prone to infection by other fruit rot pathogens, causing fruit decay.
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