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Causes and Control Methods of Yellow Mushroom Disease in Pleurotus pulmonarius

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In recent years, because Pleurotus pulmonarius has good economic returns and can fill the gap in summer edible mushroom products, its production in Jiangshan City has developed rapidly, and by 2004 the total had exceeded 8 million bags. However, in the recent period, some mushroom farms in Jiangshan have experienced mushroom death. Through observation, it was clearly determined that the dead mushrooms were caused by yellow mushroom disease. 1. Symptoms of yellow mushroom disease. Yellow mushroom disease is a bacterial disease caused by infection with Pseudomonas bacteria, which causes the fruiting bodies to discolour, rot and stink, and the incidence rate is generally higher in the first flush. When the disease occurs, a slime-like pathogen appears on the surface of the mushroom bags, part of the mycelium shows yellowing symptoms, and in severe cases the pathogen directly attacks the mushroom bodies, causing the affected mushrooms to develop lesions, turn yellow, and even die. It takes only a few hours from infection of the mushroom body by the pathogen to the appearance of symptoms (dead mushrooms). ① Dry rot type: it can occur from the young mushroom stage to the mature stage; after onset, the cap or stipe shows localized scorched yellow, causing light-coloured mushrooms to become yellow mushrooms, and the mushroom bodies grow slowly, gradually becoming rigid until the whole mushroom body shrinks and dries up, like being dried by lack of water. ② Wet rot type: the affected site or the entire cluster of mushrooms has a sticky, moist feeling; in severe cases, all diseased mushrooms show pale yellow water-soaked rot, with sticky secretions and a foul odour.

In recent years, because Pleurotus pulmonarius has good economic returns and can fill the gap in summer edible mushroom products, its production in Jiangshan City has developed rapidly, and by 2004 the total had exceeded 8 million bags. However, in the recent period, some mushroom farms in Jiangshan have experienced mushroom death. Through observation, it was clearly determined that the dead mushrooms were caused by yellow mushroom disease.

1. Symptoms of yellow mushroom disease

Yellow mushroom disease is a bacterial disease caused by infection with Pseudomonas bacteria, which causes the fruiting bodies to discolour, rot and stink, and the incidence rate is generally higher in the first flush. When the disease occurs, a slime-like pathogen appears on the surface of the mushroom bags, part of the mycelium shows yellowing symptoms, and in severe cases the pathogen directly attacks the mushroom bodies, causing the affected mushrooms to develop lesions, turn yellow, and even die. It takes only a few hours from infection of the mushroom body by the pathogen to the appearance of symptoms (dead mushrooms). ① Dry rot type: it can occur from the young mushroom stage to the mature stage; after onset, the cap or stipe shows localized scorched yellow, causing light-coloured mushrooms to become yellow mushrooms, and the mushroom bodies grow slowly, gradually becoming rigid until the whole mushroom body shrinks and dries up, like being dried by lack of water. ② Wet rot type: the affected site or the entire cluster of mushrooms has a sticky, moist feeling; in severe cases, all diseased mushrooms show pale yellow water-soaked rot, with sticky secretions and a foul odour.

2. Causes of onset

(1) Poor ventilation in the mushroom shed, high temperature, high humidity, and frequent watering.

(2) Low management level, failure to remove diseased mushrooms in time, insect damage and improper manual handling can all cause the occurrence of this disease.

(3) Old mushroom houses that have been cultivated for consecutive years or have grown enoki mushrooms (Flammulina velutipes) without thorough disinfection.

(4) Poor quality of spawn or mushroom bags, lacking disease resistance.

3. Preventive measures

(1) Improve the resistance of Pleurotus pulmonarius spawn itself, cultivate healthy mushroom bags, and continuously enhance their disease resistance.

(2) Carry out regular disinfection of the mushroom house.

(3) Pay attention to the water quality used for spraying; for each use of water, add 20-25 g of bleaching powder to every 50 kg of water. At the same time, prevent the spread of pathogens during manual handling.

(4) Appropriately increase ventilation and air exchange; especially for large mushroom sheds of more than 200 sq m with small spacing between sheds and low-lying terrain, ventilation should be strengthened even more. On hot, windless and rainy days, carry out large ventilation.

4. Treatment methods

(1) For mushroom bags that are about to fruit or are being prepared for fruiting, frequently spray the pollution-free special fertilizer for edible mushrooms - Gususu or gene activator, to improve the disease resistance of the mycelium and also play a role in increasing yield and improving quality.

(2) Regularly use low-toxicity, residue-free pesticides to cut off insect transmission routes. When there are no mushrooms, use the special acaricide for edible mushrooms produced by the Zhejiang Academy of Agricultural Sciences - Chongmanling or Guchongsusha for control; Chongmanling is especially effective for pest control and also has the effect of protecting and promoting mycelial growth.

(3) Each time you spray water, add 3-4 tablets (6-8 g) of improved Wanxiaoling to every 50 kg of water; for those already affected by the disease, add 10 tablets (20 g) of improved Wanxiaoling for treatment, or use 25% Jundu Xianfeng plus oxytetracycline for treatment; alternating the two gives the best effect.

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