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Growing edible mushrooms in autumn requires strict precautions against pests
Autumn-grown edible mushrooms: beware of pests
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Edible mushroom disease prevention and control methods: strict contamination prevention when culturing spawn
Edible mushroom spawn culture: strict contamination prevention
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Be on strict guard against physiological diseases in edible mushroom cultivation
Wild mushroom: caused by high nitrogen, high moisture and high temperature in the substrate. Control methods: reduce the nitrogen content of the substrate and raise the pH value of the substrate to 8-9. Green mold: caused by a too low pH value, poor ventilation of the substrate bags, and excessive bag temperature leading to a stuffy stack. Control methods: raise the pH value to 8-9, strengthen microporous aeration to promote mycelial growth, and prevent stuffy stacks from high humidity. Dead mushrooms: shortly after pinning, large numbers of small mushroom pins sometimes shrink, turn yellow and even die. This is mainly because the temperature of the substrate bags in the mushroom stack is too high and the heat from mycelial metabolism cannot
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In the process of oyster mushroom cultivation, the seed production stage must be strictly controlled.
Rust-colored or dark brown spots appearing on the caps and stipes of oyster mushrooms are called oyster mushroom rust spot disease. This disease is a bacterial disease that readily occurs during the fruiting body growth stage of oyster mushrooms. The pathogen causing this disease is a species of Pseudomonas bacterium that is extremely widely distributed in nature. In the early stage of the disease, the spots are only the size of a needle tip, and the color...
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Strictly control the spawn production process when cultivating oyster mushrooms
Green mold, also known as Trichoderma viride, is one of the most serious pathogens harming oyster mushrooms. It causes damage at different production stages of oyster mushrooms. Once the disease occurs, it leads to reduced yields in mild cases and total crop failure in severe cases, becoming an important obstacle restricting the development of oyster mushroom production. Through several years of exploration and experimentation, the integrated control measures are summarized and introduced as follows...
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