Be on strict guard against physiological diseases in edible mushroom cultivation

Wild mushroom: caused by high nitrogen, high moisture and high temperature in the substrate. Control methods: reduce the nitrogen content of the substrate and raise the pH value of the substrate to 8-9.

Green mold: caused by a too low pH value, poor ventilation of the substrate bags, and excessive bag temperature leading to a stuffy stack. Control methods: raise the pH value to 8-9, strengthen microporous aeration to promote mycelial growth, and prevent stuffy stacks from high humidity.

Dead mushrooms: shortly after pinning, large numbers of small mushroom pins sometimes shrink, turn yellow and even die. This is mainly because the temperature of the substrate bags in the mushroom stack is too high and the heat from mycelial metabolism cannot be released quickly, resulting in "mycelial burning" and dead mushrooms; or because the humidity is too low and the young mushrooms dehydrate and wither; or because too much water is sprayed and they are drowned. Control methods: sow at the proper time, regulate the stack temperature, increase air humidity during fruiting, pay attention to ventilation during the pinning stage, and control the amount of water sprayed well.

Rotten mushrooms: excessive humidity in the mushroom shed, poor ventilation and too much yellow water on the substrate surface can cause oyster mushrooms to rot. Control methods: strengthen management, keep the temperature at 8-20°C and the humidity at 80-95%. Once rotten mushrooms appear, use a 3% Lysol solution to scrub the rotten areas clean or spray a 1500-fold agricultural streptomycin solution.