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Common diseases of the tea tree mushroom and their control methods

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The tea tree mushroom is a rare mushroom variety that has become very popular in domestic and international markets in recent years, but because pest and disease problems occur rather frequently, growers often fail to accurately identify the symptoms and pathogens and blindly apply chemical pesticides, which damages the mushrooms and leads to poor cultivation returns. The symptoms, pathogens and control measures of common infectious diseases are described below: 1. Brown rot. Affected fruiting bodies stop growing, and the caps and stipes rot and give off a foul odor. The pathogen is Mycogone perniciosa, which causes disease mainly through contaminated water or through contact with the hands, tools and other items that have touched diseased mushrooms.

The tea tree mushroom is a rare mushroom variety that has become very popular in domestic and international markets in recent years, but because pest and disease problems occur rather frequently, growers often fail to accurately identify the symptoms and pathogens and blindly apply chemical pesticides, which damages the mushrooms and leads to poor cultivation returns. The symptoms, pathogens and control measures of common infectious diseases are described below:

1. Brown rot. Affected fruiting bodies stop growing, and the caps and stipes rot and give off a foul odor. The pathogen is Mycogone perniciosa, which causes disease mainly through contaminated water or through contact with the hands, tools and other items that have touched diseased mushrooms. Control measures: (1) Do a good job of disinfecting the mushroom shed. (2) The water used during fruiting must be clean, and attention must be paid to ventilation and air exchange. (3) Promptly pick and destroy affected mushrooms, increase ventilation, and lower the humidity inside the shed. (4) Spray the mushroom bags with a 50-fold streptomycin solution to sterilize them and prevent recurrence of the disease.

2. Soft rot. Affected mushrooms bend, soften and collapse, and eventually wither and die, becoming shriveled. The pathogen is Fusarium solani, and the incidence of disease is high under conditions of high temperature and high humidity. Control measures: (1) Sun-dry the raw materials thoroughly, and sterilize the mushroom bags completely. (2) Carry out inoculation when the temperature is low. (3) Before opening the bags, spray with a 1000-fold dilution of 50% dichlorvos emulsifiable concentrate to sterilize; after opening, control the temperature at 23°C-25°C and the relative humidity of the space at 80%. (4) If disease occurs at the young mushroom stage, spray with the clear supernatant of lime water at pH 8, or spray with a 1500-fold dilution of 20% triadimefon emulsifiable concentrate.

3. Damping-off. The stipes of diseased mushrooms shrink and dry up, do not develop, and wilt, but do not rot. The pathogen is Fusarium solani. The disease occurs easily when the substrate quality is poor or when the bagging and sterilization time is long. Control measures: (1) The substrate must be fresh and of high quality. (2) Sterilize promptly after bagging. (3) During the mycelium colonization period, prevent high-temperature damage to the mycelium and prevent direct sunlight. (4) Once disease occurs, harvest early and promptly dig out the substrate at the affected site and spray for disinfection.

4. Mold rot. Affected fruiting bodies become moldy, turn black, rot and collapse, and give off an ammonia-like odor. The pathogen is Trichoderma viride, and the disease mostly occurs because the substrate is not thoroughly sterilized. Control measures: (1) Pay attention to disinfecting the mushroom shed and the surrounding environment. (2) Strictly follow aseptic procedures. (3) After disease occurs, promptly move the diseased bags out for disposal and do a good job of disinfecting the mushroom shed.

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