Identification of Symptoms and Control Methods for Mushroom Brown Blotch Disease
Symptoms and Control of Mushroom Brown Blotch Disease
Mushroom brown blotch disease, also known as dry bubble disease, is fairly widespread and occurs frequently on mushroom beds, causing great damage.
Symptoms: When the disease strikes, brown spots often form on the stipes, caps, and gills, and become sunken; the mushrooms often lose their firmness and become deformed. In severe cases, the mushrooms rot. Affected young mushrooms are mostly deformed, with the cap edges appearing serrated, or the stipe bent, some shaped like a garlic bulb with the stipe thicker than the cap. When large mushrooms are affected, localized brown spots mostly appear, and the diseased mushrooms later dry out and become leathery, with a gray mold layer forming on the diseased parts. Unlike white rot disease, the diseased mushrooms rot more slowly, do not exude brown slime, and have no foul odor. In the early stage, the symptoms of white rot disease and brown blotch disease are similar.
Infection: The primary infection source of the disease cycle usually comes from the casing soil, and contaminated soil is the main source of the disease. Subsequently, the disease spreads mainly through the spores on infected mushrooms being carried by air currents; manual operations and activities, such as hands and tools, can all spread it when they come into contact with diseased mushrooms. This disease mostly starts infecting from the residues left after harvesting, mainly from the broken ends of the stipes, and then spreads and expands.
Conditions for disease development: The degree of disease occurrence is closely related to temperature and humidity. Factors such as excessively high bed temperature, poor ventilation, dampness, and the piling of contaminated waste material on the mushroom bed can all lead to the occurrence of the disease.
Control methods:
1. Remove diseased mushrooms promptly. When diseased mushrooms are found, they should immediately be dug out together with the mycelium and the growing medium to a depth of 10 cm, then burned or buried deep, and the diseased spots filled level with sterilized soil. At the same time, disinfect tools with formalin to prevent the spread of the pathogen.
2. Reduce temperature and humidity. Without cooling the mushroom house, open the windows for ventilation to lower the temperature and humidity. Control the air humidity so that the relative humidity does not exceed 95%, and lower the temperature to below 17°C.
3. Chemical control. To prevent the occurrence of the disease, before the mushrooms emerge, spray the surface of the casing soil with Bordeaux mixture at 1:1:300, which can greatly reduce the infection rate. Alternatively, for every 100 sq m of mushroom bed, use 100 g of carbendazim or 200 g of thiophanate-methyl mixed with 100-150 kg of water to spray the surface of the mushroom bed.
4. Other measures. If the disease still continues to develop after the above measures are taken, the casing soil can be completely removed and replaced with disease-free soil for re-casing, and the factors causing the disease should be controlled.
Symptoms: When the disease strikes, brown spots often form on the stipes, caps, and gills, and become sunken; the mushrooms often lose their firmness and become deformed. In severe cases, the mushrooms rot. Affected young mushrooms are mostly deformed, with the cap edges appearing serrated, or the stipe bent, some shaped like a garlic bulb with the stipe thicker than the cap. When large mushrooms are affected, localized brown spots mostly appear, and the diseased mushrooms later dry out and become leathery, with a gray mold layer forming on the diseased parts. Unlike white rot disease, the diseased mushrooms rot more slowly, do not exude brown slime, and have no foul odor. In the early stage, the symptoms of white rot disease and brown blotch disease are similar.
Infection: The primary infection source of the disease cycle usually comes from the casing soil, and contaminated soil is the main source of the disease. Subsequently, the disease spreads mainly through the spores on infected mushrooms being carried by air currents; manual operations and activities, such as hands and tools, can all spread it when they come into contact with diseased mushrooms. This disease mostly starts infecting from the residues left after harvesting, mainly from the broken ends of the stipes, and then spreads and expands.
Conditions for disease development: The degree of disease occurrence is closely related to temperature and humidity. Factors such as excessively high bed temperature, poor ventilation, dampness, and the piling of contaminated waste material on the mushroom bed can all lead to the occurrence of the disease.
Control methods:
1. Remove diseased mushrooms promptly. When diseased mushrooms are found, they should immediately be dug out together with the mycelium and the growing medium to a depth of 10 cm, then burned or buried deep, and the diseased spots filled level with sterilized soil. At the same time, disinfect tools with formalin to prevent the spread of the pathogen.
2. Reduce temperature and humidity. Without cooling the mushroom house, open the windows for ventilation to lower the temperature and humidity. Control the air humidity so that the relative humidity does not exceed 95%, and lower the temperature to below 17°C.
3. Chemical control. To prevent the occurrence of the disease, before the mushrooms emerge, spray the surface of the casing soil with Bordeaux mixture at 1:1:300, which can greatly reduce the infection rate. Alternatively, for every 100 sq m of mushroom bed, use 100 g of carbendazim or 200 g of thiophanate-methyl mixed with 100-150 kg of water to spray the surface of the mushroom bed.
4. Other measures. If the disease still continues to develop after the above measures are taken, the casing soil can be completely removed and replaced with disease-free soil for re-casing, and the factors causing the disease should be controlled.