Common pest and disease prevention and control methods for Pleurotus pulmonarius
Pleurotus pulmonarius (also known as small oyster mushroom and Hypsizygus mushroom) gets its name because of its graceful fruit body shape, which is delicate and precious. Pleurotus pulmonarius has a tender texture, low fiber content, excellent mouthfeel, delicious flavor, and rich nutrition. Its protein content is higher than that of button mushrooms, shiitake mushrooms, and straw mushrooms, and 3 to 6 times higher than that of ordinary vegetables. It contains 17 amino acids, and also contains threonine, lysine, homoserine, and others that the human body cannot produce itself and that are usually lacking in food. It is a fungal food that is highly nutritious and low in calories. Long-term consumption has the function of lowering blood pressure and cholesterol. It is a new mushroom species that is never tiresome to eat and is the most popular on the market.
1. Prevention of pests and diseases in Pleurotus pulmonarius
1. Environment: The mushroom house and bed frames must first undergo strict sterilization and insect killing. During the mushroom growing period, work on heat preservation, moisture retention, and ventilation should be done as well as possible.
2. Raw materials: The quality of the culture material must meet the requirements. Raw materials that have been rained on, moldy, or fermented must not be used. When processing raw materials, the pH value of the culture material must be properly controlled.
3. Management: In daily management work, be careful and meticulous, check more and observe frequently, discover pests and diseases in time, and eliminate them at the initial stage.
2. Control of the main contaminating fungi in Pleurotus pulmonarius
1. Mold. Mold grows on the surface of the culture material and competes with Pleurotus pulmonarius for nutrients and water, and some also secrete substances that hinder the growth of Pleurotus pulmonarius. High temperature, high humidity, and poor ventilation in the mushroom house are the reasons for mold development. Therefore, the mushroom house should be ventilated and aired to regulate the temperature and humidity inside and keep the air fresh. Once mold appears, the culture material covered with mold can be removed with tweezers, or lime powder can be thinly sprinkled on the mold to kill it.
2. Coprinus comatus. When the quality of the culture material is poor, the pH value is too high, ventilation is poor, and humidity is too high, Coprinus comatus is likely to appear. Therefore, the above causes should be addressed immediately and prevention strengthened. Once it appears, it should be pulled out immediately.
3. Control of the main insect pests of Pleurotus pulmonarius
1. Mushroom flies. The main damage to Pleurotus pulmonarius is caused by their larvae -- @#@261@#@. The fly maggots first invade the stipe, then gradually move to the cap, boring the fruiting body into countless small holes. When fly maggots appear, watering can be stopped appropriately to let the bed surface dry, causing the young larvae to die from lack of water. For adults, 5 grams of monosodium glutamate, 25 grams of white sugar, 0.25 milliliters of dichlorvos, and 1000 milliliters of water can be mixed to trap and kill them.
2. Mites. Mites mostly feed on mycelium and cause great damage. If mites are found, a 1:1000 dilution of chlorfenethol or a 1:800 dilution of acaricide solution can be sprayed to kill them.
4. Harvesting and fresh-keeping
The sign of maturity of the fruiting body is that the cap grows to 2-3 cm, the edge of the cap curls inward, and the spores have not yet been discharged, which is the suitable time for harvesting. Pleurotus pulmonarius mostly grows in clusters, so it must be harvested as a whole cluster. After harvesting, the fresh mushrooms should be sorted promptly, debris on the stipe removed, part of the stipe cut off according to commodity requirements, and fruiting bodies that are damaged or infected by pests and diseases removed.
Fresh-keeping of Pleurotus pulmonarius can use methods such as simple packaging, cold storage, and low-temperature controlled-atmosphere storage. Among them, simple packaging mainly uses plastic food boxes for packaging, which is simple, easy, and relatively low in cost. This method is used for short-term fresh-keeping needs. Combined with cold storage, it can generally keep for 10 days without spoilage, and the appearance and shape basically do not change.