A Detailed Guide to Pollution Prevention Methods for Continuous Cultivation of Edible Mushrooms

In edible mushroom production, continuous cultivation leads to an increasing buildup of contaminant microorganisms, causing the success rate of mycelial colonization to drop sharply, and the fruiting period also becomes highly susceptible to disease infection. In mild cases this reduces yield; in severe cases it leads to total failure.

So, in continuous edible mushroom cultivation, how can contamination be prevented?

In edible mushroom production, the contaminant microorganisms that appear have a certain degree of host specificity. Contaminants of oyster mushroom (Pleurotus ostreatus) do not affect shiitake (Lentinula edodes), contaminants of shiitake do not affect wood ear (Auricularia heimuer), and so on; even among different varieties of the same type, cross-infection is not easy. Therefore, attention should be paid to rotating varieties.

When sufficient space is available, using a new shed for cultivation each year can effectively prevent contaminant microorganism pollution. If changing varieties and changing sites are both inconvenient, biological degradation methods can also be adopted: around the time of the wheat harvest each year, clear out the spent substrate and remove the shed roof. Plant some grain crops or vegetables inside the shed, or simply let weeds grow. In this way, after the summer's wind, sunlight, rain, and the decomposition and absorption by plants, the site can be restored to a new condition.