What are the control methods for common physiological diseases of oyster mushrooms?
Physiological diseases of oyster mushrooms are also called non-infectious diseases, referring to diseases in which the edible fungus cannot carry out normal metabolism under the action of non-infectious pathogens. The usual cause of the disease is an abnormal growing environment for the oyster mushroom, such as light, temperature, ventilation conditions, etc. Below we will take a look together at common physiological diseases of oyster mushrooms and their control methods.
1. Oyster mushroom tall-stipe disease
Oyster mushroom tall-stipe disease is also called tall-stipe mushroom or trumpet mushroom. After its primordia have grown, the differentiation of the fruiting body is abnormal, the cap becomes deformed, and it cannot form a cap or forms a very small cap, while the stipe is slender. The commercial value of this kind of oyster mushroom is very low, so the economic benefits of growers will be affected.
Oyster mushroom tall-stipe disease occurs because when the oyster mushroom primordia form, they do not need much oxygen, but if ventilation management in the mushroom shed is not done well, it will cause relatively severe oxygen deficiency, so the cap will not develop normally and will grow into a long-stipe shape. If the light in the mushroom shed is too weak, it will also worsen the disease.
Therefore, when oyster mushroom primordia are forming in large numbers, ventilation work in the mushroom shed must be done well to ensure that there is sufficient oxygen in the mushroom shed and no large amount of carbon dioxide.
2. Oyster mushroom lumpy-cap mushroom
Oyster mushroom lumpy-cap mushroom generally appears during the growth period of the oyster mushroom fruiting body. On the upper surface of the cap there will be granular or tumor-like raised parts. If the disease is relatively severe, it will make cap differentiation very difficult, and a normal complete cap cannot be formed. There may also be a phenomenon of cap shrinkage, and the entire cap will also harden and stop growing. Among the many varieties, black oyster mushroom varieties are more susceptible to lumpy-cap disease.
The main reason oyster mushrooms suffer from this disease is that the temperature is very low when the fruiting body differentiates, and being in a low-temperature environment for a long time causes the surface cells of the oyster mushroom cap to lose their growth capacity.
Therefore, when cultivating oyster mushrooms, heat preservation and heating work in the mushroom shed must be done in advance, and the temperature in the mushroom shed must not be allowed to fall below the minimum growth temperature of oyster mushrooms. If there is a certain temperature difference between day and night, the primordium differentiation, development and growth of oyster mushrooms will be normal.
3. Oyster mushroom shrinkage disease
Oyster mushroom shrinkage disease generally appears in the early growth stage of oyster mushrooms. When the oyster mushrooms grow larger and show yellowing, overall swelling or shrinkage, and drying, they may stop growing and then rot. In that case they cannot be sold on the market, which is a relatively serious loss for growers.
There are several reasons for the occurrence of this disease. It may be that the humidity is too high when the fruiting body is growing, or that water is sprayed on the small mushroom bodies, hindering their respiration. It may also be that they are kept in a ventilated environment for a long time, causing the mushroom bodies of the oyster mushrooms to become dry and lack water, which will lead to their death.
Therefore, the humidity of the mushroom shed should normally be controlled at around 80 percent, and wind should not be allowed to blow directly on the oyster mushrooms.