What are the methods for preventing and controlling pests and diseases of oyster mushrooms in summer?
How do you prevent and control pests and diseases of oyster mushrooms in summer? Please describe the methods. The following methods can be used to prevent and control pests and diseases when cultivating oyster mushrooms in summer: 1. Site disinfection. Spray the entire cultivation site with dichlorvos for disinfection, spread a layer of quicklime on the ground, and nail window screens over windows and ventilation holes to prevent pests from entering. 2. Substrate...
How do you prevent and control pests and diseases of oyster mushrooms in summer? Please describe the methods
The following methods can be used to prevent and control pests and diseases when cultivating oyster mushrooms in summer:
1. Site disinfection
Spray the entire cultivation site with dichlorvos for disinfection, spread a layer of quicklime on the ground, and nail window screens over windows and ventilation holes to prevent pests from entering.
2. Substrate disinfection
Formula: 99% cottonseed hulls, 1% urea, adjust the water to pH 12 with lime, add 0.2% carbendazim (content 25%) and 0.1% dichlorvos (content 80%). After mixing the substrate, measure the pH value as 10. For bagging, use plastic tubes with a diameter of 22 cm; cut the plastic tubes to a length of 40 cm, tie the openings, and after filling with the substrate the block is 26 cm long. After bagging, stack each row 5 to 7 layers high, with a row spacing of 30 cm. Within 72 hours the substrate temperature rises to 31°C. If the substrate temperature continues to rise, the stacks need to be turned.
3. Spawning
For oyster mushroom spawn, choose heat-tolerant varieties, such as abalone mushroom, etc. During spawning, strictly follow sterile conditions. Stack each row into 7 layers, with a row spacing of 40 cm. About 10 days after spawning, turn the stacks and inspect them once. Until fruiting begins, the row spacing does not need to be changed again; simply open the bag openings.
4. Fruiting management
7 days before opening the bag openings, spray the walls and cultivation bags with dichlorvos again. When opening the bags for fruiting, spraying with dichlorvos is prohibited to prevent phytotoxicity. When the mycelium in the cultivation bags reaches 80%, open the bags and water to stimulate it, and primordia form successively. The temperature in the cellar is generally maintained at 20 to 27°C. Harvest the first flush 3 days after pinning. After harvesting, remove waste from the substrate surface and water the ground once. After 10 days, harvest the second flush. After the second flush is harvested, the water content in the bags decreases noticeably, so soak them in 1% urea water for a full day and night, then take them out of the water and stack them well at the original row spacing. After more than 10 days, harvest the third flush. Because pests and contaminating microorganisms are effectively prevented, the oyster mushrooms produced have high yield, good quality and high economic benefit.
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