Key Technical Points for Preventing Green Mold in Edible Mushroom Cultivation

Green mold is a major disease in edible mushroom cultivation, and the following 10 methods can be used for timely prevention and treatment:

1. Lower the temperature and humidity of the mushroom house, increase ventilation, and cover the moldy areas with plant ash to prevent mold spores from spreading through the air. 2. First fumigate the room with a 3% Lysol solution or 3% formaldehyde solution, then wash the moldy areas with a 1% potassium permanganate solution. 3. Sprinkle potassium permanganate granules on the moldy areas, then spray water around the outer edges of the mold. 4. Take 9 parts quicklime, 1 part carbendazim, and an appropriate amount of water, mix them, and scrub the moldy areas. 5. Soak the mold with 5% limewater; after the mold disappears, drain the limewater and add fresh substrate. 6. Use a 1:200 kemeiling solution to inject the green mold inside the substrate bags or scrub the green mold on the bed surface. 7. Spray the moldy areas of the substrate bags with a 1:800 benomyl solution. 8. Apply 95% alcohol or kerosene to the moldy areas, ignite and burn them, then dig them out and fill in fresh substrate. 9. Spray the moldy areas with a 3% Lysol solution, wash and wipe the tools, then dig out the mold; wash and wipe the tools after each digging, and after removal fill in the culture substrate and spawn. This method can completely cure late-stage mold. 10. When cultivating with raw materials, add 100 g of "Sanwang brand" kemeiling per 100 kg of culture substrate to completely eradicate mold breeding.