How to Control Edible Mushroom Mites? Detailed Explanation of Storage Methods and Variety Classification

Edible mushrooms, as the name suggests, generally refer to fungi that can be used; in everyday life we can call them mushrooms. More than 350 species of edible mushrooms have been discovered in China so far. So how do you control edible mushroom mites? What are the storage methods? What varieties are there?

1. How to Control Edible Mushroom Mites?

1. Fumigation to kill mites: Dip a cotton ball in dichlorvos, place it on the surface of the substrate at the bottom of the bed frame, then cover the bed surface with plastic sheeting so that the medication volatilizes and fumigates the surface to kill the mites.

2. Spraying to kill mites: Spray with a 1000-fold dilution of 50% omethoate, a 1500-fold dilution of permethrin-fenvalerate mixture, or a 500-fold dilution of propargite to kill mites. Spraying continuously 2-3 times with a 400-fold dilution of laundry detergent also has a good mite-killing effect.

3. Rapeseed cake trapping: Lay several pieces of wet cloth on the substrate surface infested by mushroom mites, scatter freshly roasted fragrant rapeseed cake on the wet cloth, and when the mites gather on the rapeseed cake powder on the wet cloth, remove the wet cloth and place it in boiling water for a moment to kill the mites.

4. Sugar-vinegar solution trapping: Take 1 part acetic acid, 1 part clean water, and 0.1 part white sugar, mix well, then add 1-2 drops of dichlorvos to make a sugar-vinegar solution. Soak gauze strips or cotton in the solution and place them on the substrate surface; when the mites swarm onto them, remove them and scald the pests to death. Repeat the above operation until there are no mites left.

5. Fresh bone trapping: Place fresh pork bones on the bed surface where mushroom mites appear and cause damage, spacing them apart. When the mites swarm onto them, place the bones in boiling water for a moment to kill the mites. Repeat several times until there are no mites on the bed surface.

2. Storage Methods for Edible Mushrooms

Chemical preservation of edible mushrooms has the advantages of being simple, low in cost, and highly effective at preserving freshness.

1. Sodium chloride

Soak freshly picked oyster mushrooms, Phoenix-tail mushrooms, and the like in 0.6% salt water for about 10 minutes after trimming, drain, and store in plastic bags; they can stay fresh for 5-8 days.

2. Sodium metabisulfite

Spread freshly harvested oyster mushrooms on a clean concrete floor, spray the mushroom bodies with a 0.15% sodium metabisulfite aqueous solution, turning the mushroom bodies while spraying so the spray is even. After spraying, put them into plastic bags, seal immediately, and store in a cool place; at 10°C-25°C they can stay fresh for 8-10 days. Before eating, rinse with clean water.

3. Rice soup film

Use the thin rice soup from cooking rice, add 1% soda ash or 5% baking soda, and cool to room temperature. Soak the harvested fresh mushrooms in the rice soup alkaline liquid, remove after 5 minutes, and place in a cool, dry place. At this point a thin film of rice soup forms on the mushroom surface, which can isolate air and keep them fresh for 3 days.

4. Ascorbic acid

After harvesting enoki mushrooms, shiitake mushrooms, straw mushrooms, and the like, spray the fresh mushrooms with a 0.1% ascorbic acid solution and place them in non-iron containers; they can stay fresh for 3-5 days, with their freshness and color basically unchanged.

5. Sodium chloride

Prepare a mixed soaking solution with 0.2% sodium chloride and 0.1% calcium chloride. Soak freshly harvested mushrooms in the mixed solution, cover with a bamboo steamer rack and add a weight so the mushroom bodies are submerged below the liquid surface for 30 minutes; at 15°C-25°C they can stay fresh for about 5 days, and at 5°C-10°C for more than 10 days.

6. Citric acid

Prepare a mixed preservation solution with 0.05% ascorbic acid and 0.02% citric acid, soak fresh mushrooms in the preservation solution for 10-20 minutes, remove and drain, and pack and seal in plastic bags.

7. Daminozide

Daminozide is a plant growth retardant. Soak fresh mushrooms in a 0.1% daminozide aqueous solution for 10 minutes, remove and drain, bag and seal, and preserve at 5°C-25°C; they can stay fresh for more than 15 days. It is suitable for preserving mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, and other fungi.

8. Medical stone

Put fresh straw mushrooms into a plastic box, submerge the mushroom bodies with medical stone water, and keep fresh at a low temperature below 0°C; the preservation period can reach 70 days. Moreover, the amino acid content differs little from that of fresh mushrooms, and the color and taste are both fairly good.

3. What Varieties of Edible Mushrooms Are There?

In mountain forests, there are many species and quantities of wood-growing fungi, such as shiitake mushrooms, wood ear mushrooms, silver ear mushrooms, lion's mane mushrooms, matsutake mushrooms, red mushrooms, and porcini mushrooms. On field edges, roadsides, grasslands, and haystacks, there are dung-growing and grass-growing fungi, such as straw mushrooms and tricholoma mushrooms. In the south, high-temperature fruiting fungi grow more abundantly; in high mountain areas and the cold zones of the north, low-temperature fruiting fungi grow more abundantly.