What are the common pests of edible fungi? Key points of control measures

Edible fungi are a food ingredient we often eat in our daily lives, and have the reputation of being the "meat among vegetables." There are many varieties of edible fungi, and common ones include black fungus, shiitake mushrooms, oyster mushrooms, king oyster mushrooms, enoki mushrooms, and tea tree mushrooms, each with somewhat different nutritional value. Eating them regularly is good for human health. Growing edible fungi is fairly demanding, and if a single step goes wrong, they are very easily attacked by pests. What are the common pests of edible fungi? What are the key points of control measures?

I. What are the common pests of edible fungi?

Every step of edible fungus cultivation must be done well, otherwise they are easily attacked by diseases and pests. The pests that relatively easily appear on edible fungi include fungus gnats and fungus flies. These pests attack the mycelium through their larvae, thereby affecting mycelium colonization and spawn running to a certain extent. The adult insects of edible fungus pests can carry pathogens, and are also vectors for harmful organisms such as mites and nematodes.

II. Key points of control measures for edible fungus pests

1. Choose edible fungus spawn of relatively good quality, as this way the edible fungi will have relatively strong resistance to diseases and pests. When planting, choose varieties suited to the local geographical environment, climate, and so on, adapting measures to local conditions, and do not blindly follow the trend.

2. Choose edible fungus spawn that is relatively pure, of appropriate spawn age, and relatively strong vitality, as this way subsequent work will be easier to carry out, and it can ensure the characteristics of fast feeding after inoculation, fast recovery, and relatively strong resistance to diseases and pests.

3. The raw materials selected should be good. It is best to use fresh, non-moldy, relatively dry raw materials free of insect damage, as this way the occurrence of pests can be reduced. In the selection and formulation of the growing substrate, fully consider what the growth and development needs of the edible fungus variety being planted are, thereby suppressing the occurrence of contaminating microorganisms, and in this way the disease and pest resistance of the edible fungi can be improved.

4. Do a good job of sanitation at the planting site. When choosing an edible fungus planting site, be sure to pay attention to whether there are highly polluting sites nearby such as manure pits, garbage stations, and livestock farms. At the same time, a place with a water source, good ventilation conditions, and facing the sun must be chosen, and insect-proof nets and the like must be installed at doors, windows, and vents. Before planting edible fungi, a comprehensive disinfection and cleaning of the planting room must be carried out, so that the occurrence of subsequent pests can be reduced.

5. During the edible fungus cultivation process, operators must carry out operations in accordance with the operating procedures, and disinfection measures must be taken for the inoculation tools, production site, contact tools, and personnel used, so that the smooth growth of the edible fungi can be ensured.

6. In the planting management of edible fungi, control of temperature, light, humidity, nutrient composition, and so on must be done well according to different varieties. Only when their growth conditions are met can they develop normally, and only then will diseases and pests be reduced.