Latest Symptoms and Control Measures of Penicillium in Edible Fungi

In the process of cultivating edible fungi, Penicillium is a common contaminating weed fungus, and infection can occur at every stage of edible fungi production. It is also called blue-green mold. It causes pathological changes in the fruiting bodies of edible fungi and seriously affects the yield and quality of edible fungi. So how should it be controlled? Let's take a look together with the editor.

1. Occurrence symptoms

When Penicillium occurs on the culture material, its mycelium is initially white, and the colony is nearly round to irregular in shape, with a slightly powdery appearance. As the spores multiply in large numbers, the colony color changes from white to blue or green, which is also the origin of its name blue-green mold. The edge of the colony is white and expands relatively slowly, while the surface of old colonies interweaves to form a membranous substance that directly covers the culture material, and it also secretes toxins that cause the death of edible fungi mycelium. During the cultivation of edible fungi, in severe cases it can cause the spawn to be discarded, and during the mycelial growth period it may result in no mushrooms emerging from part of the material surface.

2. Disease occurrence pattern

Penicillium species all belong to the Deuteromycete Penicillium fungi. During growth, the pathogen colonies are blue-green. The pathogen is widely distributed and is mostly saprophytic or weakly parasitic. In the process of edible fungi cultivation, it is mainly introduced into the culture material through airflow for primary infection, and contaminated raw materials are also the most important source of infection during cultivation. After infection, its conidia are spread by airflow, insects, artificial watering, and management operations for secondary infection. It is most likely to occur at a temperature of 28-30 degrees, and the conidia will form mycelium in a short time and rapidly reproduce more conidia. Most Penicillium species prefer an acidic environment, so disease is more likely to occur when the culture material and casing soil are acidic.

3. Control measures

First, do a good job of disinfection, sterilization, and lighting in the inoculation room, culture room, and production site, keep the environment clean, and strengthen ventilation to prevent the spread of the pathogen. Next, adjust the pH of the culture material properly and regulate it to be slightly alkaline. After harvesting mushrooms, spray lime water to stimulate the growth of edible fungi mycelium and inhibit the occurrence of Penicillium. When it occurs locally in bag cultivation, a 15% formaldehyde solution can be injected; in log cultivation, it can be washed with lime water; for mushroom beds, spray 1% ketomyl, 0.5% duofengnong, 0.1% shibaogong, and 0.1% iprodione solutions for control.

  The above is an introduction to the occurrence symptoms and control measures of Penicillium in edible fungi. We hope it can help you. If you want to learn more related knowledge, please follow us.