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How to prevent and control edible mushroom diseases? Keep these five key points in mind
Five key points for preventing and controlling edible mushroom diseases
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Oyster mushroom management reminder: special attention must be paid to cooling at present
Oyster mushrooms are mainly produced in winter, and most have now entered the second and third flush stages. At this time, great attention must be paid to cooling. The reasons: first, the natural temperature in spring is suitable for oyster mushroom growth, so people tend to neglect controlling the temperature inside the shed and of the mushroom bags; second, mycelial vitality declines, and high temperatures accelerate mycelial aging; third, in spring oyster mushrooms fruit quickly and evenly, and the respiratory heat produced can cause the temperature of the mushroom bags to rise sharply in a short time; fourth, to prevent a major outbreak of yellow mushroom disease, which occurs easily above 20°C. According to our investigation, yellow mushroom disease has recently shown early signs, and yellow
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