After the first harvest of oyster mushrooms, beware of bacterial diseases

During the fruiting stage, oyster mushrooms are susceptible to infection by harmful bacteria, so bacterial diseases such as soft rot and spot disease often occur. On December 13, the reporter saw in some mushroom sheds in Zhujiaya Village, Tianliu Town, Shouguang City that the two ends of some mushroom bags after the first harvest of oyster mushrooms showed dark brown watery rot, making it difficult for the second flush to fruit.

The reporter's analysis suggests that this situation is soft rot caused by bacterial infection. When oyster mushroom soft rot occurs, the mycelium degenerates, the surface of the substrate bag darkens, softens, and becomes water-soaked and rotten, accompanied by a foul odor. To summarize the causes of the disease in their sheds: 1. After harvesting oyster mushrooms, many wounds form on the surface of the substrate bag, creating a “channel” for harmful bacteria to infect the bag, and in addition, some mushroom farmers increase watering to promote the next flush, causing excessive humidity or water droplets at both ends of the bag, which also favors the occurrence of bacterial diseases. 2. Recently, affected by consecutive cloudy and rainy days, the relative humidity in the shed is too high, ventilation is poor, and the shed temperature is too low, thus inducing the occurrence of the disease. 3. Some mushroom farmers did not sterilize and disinfect the shed before bringing the substrate bags in, so harmful bacteria invaded the bags when suitable environmental conditions were encountered.

It is recommended that mushroom farmers take comprehensive measures to prevent the disease. 1. Before bringing the bags into the shed, sterilize and disinfect the mushroom shed to reduce the number of harmful bacteria in the shed. Quicklime can be used to treat the ground, 100 jin/mu. Fumigation with chemicals can also be used, such as Baisu smoke agent, 500 grams/mu, with the shed closed for fumigation for 8—10 hours. 2. Regulate the environment in the shed. Take the measure of venting at night, increase ventilation, and meet the needs of oyster mushroom fruiting. During the day, it is enough to create a scattered-light environment for the mushroom shed; the shed surface can use the measure of placing “flower curtains.” 3. Chemical control: spray 5 milliliters of agricultural streptomycin + 50 milliliters of Lufeng 95 + 17 grams of Lufenwei No. 1, which can both prevent the occurrence of bacterial diseases and promote the next flush, once every 5 days, spraying twice in succession.