How to prevent and control green mold in oyster mushrooms? A detailed guide to integrated control techniques
1. The tall-stemmed mushroom has a small cap and poor differentiation, with a relatively long stem. The cause is that during the primordium formation and differentiation stage, the mushroom house is short of oxygen and light, while the temperature is on the high side, which affects the normal differentiation and development of the cap. Control method: increase ventilation and adjust light and temperature. 2. The tumor-capped mushroom's cap appearance is mainly at the edge...
Green mold, also called Trichoderma viride, is one of the most serious pathogens harming oyster mushrooms. It causes damage at different production stages of oyster mushrooms. Once the disease occurs, it reduces yield in mild cases and causes total crop loss in severe cases, becoming an important obstacle restricting the development of oyster mushroom production. Through several years of exploration and practice, its integrated control measures are summarized and introduced as follows:1. Do a good job of disinfecting the mushroom house. Thoroughly disinfect the mushroom house and its surroundings and eliminate all kinds of debris. Seal wall cracks with lime or yellow mud. Brush the walls, roof and bed frames with 10% fresh limewater, spray the floor and roof with Lysol, then scatter quicklime powder on the floor, and finally fumigate and disinfect with 10 ml per cubic meter and formaldehyde plus 5 g potassium permanganate per cubic meter by vaporization. During the oyster mushroom cultivation period, regularly spray 0.1% potassium permanganate or 3-5% carbolic acid.
2. Select superior spawn. Oyster mushroom spawn should be selected as high-quality spawn with dense, white, thick mycelium, strong resistance to contaminants, no contamination and of suitable age.
3. Select high-quality compost. The compost should be fresh and free of contamination. About 2% lime, 1% gypsum and 0.1-0.2% carbendazim can be added to the mixture, which can inhibit the growth of green mold. If the compost is not fresh or has become moldy, it should be treated by high-temperature fermentation before use.
4. Strengthen cultivation management. The temperature of the mushroom house should not be too high in the early cultivation stage, and the air humidity should be controlled at about 70%, which is unfavorable to the growth of molds in the air but does not affect the growth of oyster mushroom mycelium. During cultivation, the amount of spawn used can be increased; generally the spawn amount should account for 10-15% of the dry compost weight, so that oyster mushroom mycelium can form a growth advantage in a short period. During the cultivation process, ventilate and exchange air appropriately, and control the environmental conditions of the mushroom house so that they favor mycelial growth and inhibit green mold.
5. Chemical control. When a small amount of green mold occurs on the compost of the mushroom bed or at both ends of the mushroom bags, apply or spray 0.1% thiophanate-methyl, 0.1-0.2% zineb, 0.1-0.2% carbendazim or the supernatant of thick limewater on the affected parts, which can prevent the spread and dispersal of conidia, or treat the infected parts with a mixed solution of 2% formaldehyde and 5% carbolic acid to inhibit the growth of contaminant microorganisms. If green mold on the mushroom bed or mushroom bags has penetrated deep into the compost, promptly cover it with gauze soaked in 0.2% carbendazim solution, then gently dig out the contaminated compost blocks, spray 0.2% carbendazim or other fungicides on the exposed compost surface after digging, or apply thick lime milk, then fill it level with fresh compost or spawn, which can control its development. Mushroom bags with severe contamination can be deeply buried for disposal. During the fruiting period, 70% thiophanate-methyl, or 50% carbendazim 1000-fold solution, or 10% liquid shuangxiaoling can be sprayed once every 3-5 days, which can achieve a certain control effect.