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What are the control methods for lily wilt disease
Latin scientific name: Fusarium oxysporum f. sp. lili Snyder et Hansen. Crops affected: lily. Symptoms: Also known as stem rot, it is an important disease in lily production. Infected plants initially show slow growth, and the lower leaves turn yellow and lose their luster; afterward the symptoms gradually spread upward, and finally the leaves of the whole plant wilt and droop, turn brown, and die. In addition, Fusarium oxysporum f. sp. lili can also infect the base of the outer scales of the bulb, where brown necrosis or rot appears on the basal plate, causing
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What are the control methods for common lily diseases?
Several common diseases of lilies: lily mosaic virus, bulb rot, leaf spot, leaf blight, etc. Mosaic virus is also called lily latent mosaic virus. When the disease breaks out, chlorotic spots or necrotic spots of uneven depth appear on the leaves, the affected plants are stunted, the leaf margins curl, and the leaves become smaller. Sometimes spindle-shaped light brown lesions appear on the petals, the flowers are deformed, and they do not open easily. Control methods: 1. Select virus-free bulbs for propagation; 2. Strengthen the control of aphids and leafhoppers; 3. Promptly pull out and destroy diseased plants. Leaf spot disease: when this disease first appears, the leaves
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Methods and Technical Key Points for Controlling Pests and Diseases of Oyster Mushrooms
In oyster mushroom cultivation, pests and diseases are a stumbling block. Recognizing and promptly controlling them is of great significance for normal production. Once pests and diseases are discovered, if measures are not taken in time, they will seriously affect oyster mushroom yields and sometimes cause total crop failure. Therefore, superior and highly resistant strains should be selected, scientific management should be strengthened, and environmental conditions that favor the growth of the mushroom fungus while disfavoring the reproduction of pests and diseases should be created, so as to prevent trouble before it happens. The following are introductions to the control methods for some common pests and diseases: 1. Diseases. Diseases commonly fall into the following two categories: (1) During the cultivation process,
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Identification and Control Methods of Common Oyster Mushroom Diseases
Why do some oyster mushrooms grow small white lumps in the later stage of growth? This occurs more in black varieties and rarely in grayish-white varieties. The same cultivation method and substrate were used. Why does this happen? How should this contaminant be controlled? Every stage of oyster mushroom production can suffer from contaminant contamination, and it must be controlled promptly. The common contaminants are mainly the following: (1) Bacteria mostly occur on the slant of mother cultures, while the harm to stock cultures and cultivation cultures is relatively mild. Bacterial contamination is characterized by rapid reproduction, generally becoming visible 10 to 24 hours after inoculation.
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How is pollution-free prevention and control of pests and diseases in oyster mushrooms carried out?
During oyster mushroom cultivation, infections by various contaminant fungi such as green mold, blue mold, Mucor and Neurospora can occur, as well as damage by various pests such as mushroom mites, mushroom flies and mushroom gnats, sometimes even causing total loss of yield. Oyster mushrooms are a fast-growing, fresh and tender food, so pesticides with long residual effects and highly toxic pesticides are not suitable for use. Adopting pollution-free prevention and control techniques to manage pests and diseases is of great significance for producing safe and healthy edible mushroom products. 1. Environmental hygiene The utensils and materials used for edible mushroom cultivation can be moved into the mushroom shed and fumigated in a sealed environment with formaldehyde to sterilize and kill insects, eliminating harmful fungal and insect sources. 2. Raw
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How to prevent diseases in oyster mushroom wall cultivation? Remember these five points
Disinfection treatment of the fill soil When cultivating oyster mushrooms in walls, the fill soil must be clean soil and must be disinfected before use. Two kinds of fill soil should be prepared: one for sealing the edges, for which soil with greater stickiness should be chosen to prevent the mushroom wall from leaking water; the other for internal filling, for which fertile garden soil should be chosen. Whichever kind of soil is used, it must be dug from more than 10 cm below the ground surface and sun-dried for 3-4 days, then mixed evenly with 1% lime and 0.1% carbendazim for disinfection; for the nutrient soil used as internal filling, add an additional 0.5% phosphate fertilizer
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Symptom Identification of Several Major Diseases of Oyster Mushrooms
(1) White rot: The pathogen is Mycogone perniciosa, which harms the fruiting bodies. After the mushroom bodies are contaminated, it causes rot and produces a putrid odor. (2) Brown spot disease: The pathogen is Verticillium fungicola. After its spores infect the fruiting bodies of oyster mushrooms, brown spots first form on the caps, gradually expand, and produce grayish-white depressions. After the mushroom bodies are damaged, they become deformed, and the stipes become swollen or curved, but they do not rot, and finally dry up and die. (3) Mucor soft rot: The pathogen is Mucor. It generally occurs when the fruiting bodies are fully mature
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Control Methods and Technical Key Points for Yellow Blotch Disease of Oyster Mushrooms
Control methods: [1]The mushroom house facilities must be thoroughly disinfected; removable support materials should be taken down, brushed or soaked in bleaching powder solution and then sun-dried, with bleaching powder used at 1:150 parts water; the floor and space should be sprayed with 1:50 Jinxing disinfectant solution. [2]The compost and fermented material must be thoroughly processed, and the casing soil material should be fumigated with formaldehyde (for specific operation methods, see the control methods for mushroom Mycogone perniciosa written by our factory). [3]Ventilation must be maintained inside the mushroom house, and the relative air humidity inside the mushroom house should be appropriately reduced so that the carbon dioxide concentration in the shed drops
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Causes and Control Methods of Yellow Mushroom Disease in Oyster Mushrooms
In recent years, the cultivated area of oyster mushrooms has continued to increase, but due to poor management by growers, weak awareness of disease prevention, and other reasons, the incidence of yellow mushroom disease in oyster mushrooms has shown an upward trend year by year. In some mushroom sheds, after one flush of mushrooms, no more mushrooms appear for a long time; in others, the small mushrooms that do appear turn yellow before growing up, then shrivel and die, leading to a decline in oyster mushroom quality and making it difficult to increase yield. For this reason, the author studied the causes of the disease and integrated control techniques, and reports as follows: 1. Disease symptoms. Yellow mushroom disease mostly starts from the caps of young mushrooms or the junction between the stipe and cap of small mushrooms. After onset, pale yellow spots appear on the caps of young mushrooms or in the depressions of the caps of small mushrooms. The young mushroom bodies become sticky, stop growing, and die; small mushroom bodies grow slowly and lose elasticity, breaking apart at the slightest touch, after which the mushroom bodies become sticky and shrivel, giving off a foul rotting odor. The disease spreads rapidly, causing the cultivation substrate surface to become sticky and cease producing mushrooms.
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What are the symptoms of yellow blotch disease in oyster mushrooms?
Yellow blotch disease of oyster mushrooms is a disease caused by Pseudomonas bacteria, which shows a negative reaction to Gram staining. This disease is a bacterial disease, it is widely present in nature, and it attacks both oyster mushrooms and button mushrooms. Symptoms: In the early stage of infection, small speckled yellow diseased areas appear on the caps; as the fruiting bodies grow, they expand and infect other fruiting bodies; subsequently the color deepens and spreads to the entire cap, and the whole mushroom turns yellow. The affected fruiting bodies become water-soaked but are not sticky and do not rot, and especially in black oyster mushrooms the color difference after yellow blotches appear is extremely obvious.
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